VEGAN COFFEE ALMOND HAZELNUT TRUFFLES

The holiday season is almost here, and what better way to show love than with a platter of homemade truffles. Tiny and sweet, they are the perfect addition to any gathering, right down to the everyday seasonal brunch. And with the timeless combination of gorgeous toasted almonds and hazelnuts, intense espresso, and that little cheeky addition of cocoa powder, one can never go wrong, regardless of the occasion.

My tips for success.

As mentioned in the recipe itself, not every biscuit is the same, and some are inevitably drier in texture than others. Depending on the specific biscuit, you might actually have to add a bit more so the truffles hold their shape nicely.

It is best to add them in gradually, mixing and folding, so they don't end up dry. If that happens, however, all is not lost. Add in a splash of almond milk, and they will be perfectly soft once again.

You can mix and match the nuts added, definitely, using all almonds or all hazelnuts, however you like. I like to add some of them chopped, for a nice little crunch, but roughly ground ones work just as well.

On a final note, if you want, you can coat them in vegan milk or dark chocolate instead of chopped nuts. You will need about 100-120 grams of chocolate and maybe a tablespoon of vegetable oil, depending how thick the chocolate is once melted.

Ingredients
75 grams vegan block butter
50 grams almond milk
1 teaspoon vanilla bean paste
50 grams icing sugar, sifted
10 grams unsweetened cocoa powder, sifted
2 heaping teaspoons instant espresso powder
80 grams plain vegan vanilla biscuits, finely ground
40 grams toasted almonds, finely ground
60 grams toasted hazelnuts, finely chopped
100 grams toasted hazelnuts, for the decoration

Preparation

Take a medium saucepan and add in the vegan butter, almond milk, vanilla, icing sugar, and cocoa powder, and place it over medium heat. Let the mixture heat up slowly, without coming to a boiling point.

Once everything is melted, add in the espresso powder, remove from the heat, and stir until combined. While the mix is still hot, add in the ground and chopped nuts, and start adding in the ground biscuits, mixing and folding as you add. Depending on the specific biscuit used, you may not use the whole quantity, or you might need a bit more. It is always handy to have a bit more biscuits when making this type of truffles.

Once combined, let it cool down until you can shape it into truffles. You can either let it stand at room temperature for about 15-20 minutes, or in the refrigerator for 5-10 minutes, but not longer than that.

Take out small portions, around 15 grams per one truffle, shape them into little spheres, and immediately roll in the chopped hazelnuts. That way, they will stick nicely. Arrange them on a plate or platter lined with baking parchment and place the platter in the refrigerator for at least 4 hours. Keep refrigerated until serving time. Yields 23-25 small truffles, 15 grams each.

VEGAN BROWNIE CINNAMON ROLLS

I simply love the texture dates give to any dessert, whether you use them in the batter or in the filling. That effortlessly fudgy texture, wonderfully reminiscent of fudge brownies…

As it's already well-known, sweet dough desserts are one of my firm favourites, and if they are generously filled with soft brownie filling, even better. And these beauties, essentially being a glorious blend of cinnamon rolls and no-bake brownies - they were an instant favourite on the first bite.

My tips for success.

The dough relies on high hydration for softness, so please don't add a lot more flour, even if it looks and feels sticky. It is better to let the dough rest a bit and then knead again, than to make it firmer by adding more flour.

As for the brownie filling, there is plenty of filling to make them lusciously most and soft, but not overwhelmingly sweet, which is something I appreciate. Dates are sweet on their own, so moderation is the key here.

Speaking of dates, Medjool are always a good choice, as they are so sweet and soft, but I found Mazafati to be equally amazing in desserts. They are smaller than Medjool, so you will need more of the individual dates for the quantity indicated in the recipe, but they will be perfect here. The third option would be Sayer dates, which you will definitely need to soak a bit longer, but they will also work well.

And finally, the chocolate sauce is completely optional. It will add that special something to the rolls, as it is essentially a thin ganache enriched with Amaretto, so if you want to try it out, you can make it with half of the ingredients, for a modest pop of almond flavour.

Ingredients
For the dough
250 grams plain flour
150 grams strong bread flour
250 millilitres warm water
30 millilitres vegetable oil
20 grams fresh yeast
30 grams granulated sugar
10 grams salt
1 teaspoon vanilla bean paste
For the brownie filling
200 grams Medjool dates, pitted
75 grams vegan block butter, slightly softened
30 grams unsweetened cocoa powder
20 grams finely ground almonds
1 heaping teaspoon ground cinnamon, or to taste
1 teaspoon vanilla bean paste
For serving
100 millilitres plant-based double cream
80 grams extra dark chocolate (85-90%)
20 millilitres Amaretto liqueur
10 grams unsweetened cocoa powder
30 grams icing sugar, optional

Preparation

Take a medium bowl, crumble in the yeast, add in the sugar and the water, mix well, and set it aside for about 10-15 minutes so the yeast can activate. Meanwhile, sift the flours into a large bowl, add in the salt, and blend well. Once the yeast is ready, make a little well in the centre of the flour, pour in the yeast, as well as the vanilla and the oil, and mix with a wooden spoon until a very soft dough forms.

Turn the dough out onto a floured surface and knead it by hand for about 5 minutes or so, until it becomes supple and smooth. If it is sticking too much to your hands or the surface, feel free to add another tablespoon of flour. Place the dough into a large bowl, cover with a kitchen towel, and let it rise for about an hour in a warm spot.

While the dough is rising, make the filling by placing the dates in hot water and letting them soften even more. Once soft, strain them and reserve the water. Blend the dates with the cocoa powder, almonds, and vanilla. Finally, add in the butter, and combine well. If the filling is too thick, add a splash of the reserved liquid and blend again. Set the filling aside.

To make the chocolate sauce, place all of the ingredients apart from the icing sugar into a small saucepan, place it over medium high heat, and let everything melt together. Remove from heat and let it cool down slightly, and then, while it's still warm, add the icing sugar, if needed. Set aside.

Take the risen dough out of the bowl and knead it gently, and then roll it out into a long rectangle. Spread the filling all over the dough, making sure you leave one edge free, to seal the roll. Roll the dough up, starting from the shorter side, so the rolls are nice and tall. Using a sharp knife, slice the roll into 9 large rolls, and arrange them in a rectangular baking pan (20x20 cm), lined with baking parchment.

Cover with a kitchen towel, and let them rest and rise for about 30 minutes. Bake them in a preheated oven, at 200˚C, for about 12-15 minutes, or until evenly browned. Serve immediately with the chocolate sauce, if desired. Yields 9 large rolls.

VEGAN SPICED APRICOT CHOCOLATE MINI CAKE

By now, it is almost my personal tradition to welcome in the coldest part of the year with spice cakes. And this one, full of vegan honey, cinnamon, and sweet apricot filling, really makes for a perfect sweet treat.

Growing up, I adored little honey cakes called Medeno srce, so any dessert that includes apricots and chocolate will forever be my favourite. Here, I paired the apricot filling with some ground Biscoff cookies, for some added texture and their signature spices, and it is a match made in dessert heaven.

My tips for success.

The cake layers are exceptionally fudgy and soft; particularly the ones with vegan honey and mixed nuts, so handle them gently. If you are more comfortable that way, leave the baking paper on until you are ready to assemble the cake, as it makes it easier to move the layers about on your work surface.

You can use fresh apricots if they're in season, defrosted ones if you have them in your freezer, or even tinned apricots from compote. The recipe works perfectly with all of those alternatives. Do keep in mind, though, that tinned ones might lack in flavour a bit, so you might want to consider adding a drop of two of apricot extract or flavouring to the filling.

As I usually do, I peeled the walnuts used for the white cake layers, just to make the contrast stand out even more when the cake is sliced and served. There is no need to peel the skins, and they can just be toasted and ground as they are, the cake will be equally delicious.

The Biscoff biscuits add a wonderfully spiced undertone to the filling, but I do recommend tasting it before assembling the cake, and if you find it perhaps a bit too sweet, add a small pinch of salt, and mix it through. That will balance it nicely.

Ingredients
For the chocolate fudge layers
130 grams plain flour
20 grams unsweetened cocoa
½ teaspoon baking soda
½ teaspoon ground cinnamon
130 grams light brown sugar
160 millilitres water
35 millilitres vegetable oil
½ teaspoon apple cider vinegar
1 teaspoon vanilla bean paste
For the soft almond walnut layers
150 millilitres warm water
50 grams granulated sugar
80 grams vegan honey
120 grams plain flour
90 grams toasted almonds and walnuts, ground
½ teaspoon baking soda
½ teaspoon apple cider vinegar
½ teaspoon vanilla bean paste
For the Biscoff apricot filling
250 grams apricots
50 grams apples, peeled and cored
75 grams light brown sugar
60 grams vegan block butter
20 grams cornflour
25 millilitres water
40 grams Biscoff (Lotus) biscuits, finely ground
For the rocher glaze
150 grams vegan milk chocolate
60 grams toasted almonds and walnuts, chopped
30 millilitres vegetable oil

Preparation

Start by making the filling. Place the fruit into a small blender and let it run until it is completely puréed. Add in the sugar and blend again. Pour the fruit purée into a heavy saucepan and place it over medium high heat. Let it come to a boil and cook, stirring often, for about 5 minutes, until it starts to thicken slightly. Separately, whisk together the cold water with the cornflour, and add it to the fruit. Cook, stirring constantly, for 3-4 minutes more, or until thickened. Remove from the heat and add in the diced vegan butter. Stir and fold until combined. Alternatively, use an immersion blender. Let the filling cool down to room temperature, and then place it into the refrigerator for at least 4 hours. This can also be done one day in advance.

To make the cakes, line two square (18x18 cm) baking pans with baking parchment, bottom and sides, and set them aside. Let the oven preheat to 180°C.

For the chocolate layer, sift together the plain flour, cocoa powder, and baking soda. Add in the sugar and mix very well. Make a well in the centre and add in the water, oil, vanilla, and the vinegar, and whisk until just combined.

For the almond and walnut layers, take a large bowl and pour in the vegan honey, sugar, vanilla, vinegar, and water, and whisk them vigorously until combined. Sift the plain flour and the baking soda into the honey mixture, add in the ground nuts, and whisk everything together until just blended.

As soon as the batters are ready, pour them into the prepared pans, tap them a few times on the counter to pop any air bubbles, and bake immediately in a preheated oven, at 180°C, for about 15 minutes, checking for doneness early on. As soon as a toothpick inserted into the centre comes out clean, the cake is done. Remove them from the oven and let them cool down in the pans completely.

Once everything is cool to the touch, proceed to assemble the cake. Level the cakes, if necessary, and slice both of them in half, forming four long and narrow layers (9x18 cm each). Mix the filling to soften it slightly, add in the Biscoff crumbs, and blend together. Divide the filling into four equal parts.

Place the first chocolate cake layer on the serving platter, and spread one-fourth of the filling. Add an almond and walnut layer on top, and spread another fourth of the filling. Repeat this with the second almond layer, spread another fourth of the filling, and finally place the second chocolate layer on top. The cake is pretty firm, so it doesn’t require a cake form. Spread the rest of the filling all over the cake, and place it into the refrigerator for at least 4 hours.

Once the cake is firm, make the chocolate glaze. Melt together the vegan milk chocolate and the oil, and if desired, blend them further with an immersion blender. Add in the chopped nuts, and wait for it to cool down and thicken up slightly. Glaze the cake generously and place it back into the refrigerator overnight. Serve in thin slices, with strong coffee. Yields 8-10 servings.

VEGAN APPLE FIG TART

There is something so wonderful and comforting in the combination of apples and walnuts, especially during the colder months. The aroma and texture of this type of cooked filling is unmatched, as far as I am concerned.

Although this is not a very classic tart shell, it is actually my dearest, most favourite shell recipe. It has that old-fashioned feel to it, and I love it dearly. It comes together incredibly quickly, and it always works.

And this type of dessert is overall one of my favourites, because it keeps for a long time, it does not have to be refrigerated, and it is quite straightforward. The joy of simplicity on a dessert plate.

My tips for success.

The vegan butter does not have to be cold, but I find it works better if it is. Straight out of the refrigerator into the bowl keeps the dough nice and cold and it reduces the time and planning needed for the tart itself.

When it comes to apples, definitely choose the variety you enjoy eating. I usually go for sweet cooking apples for this tart, but Granny Smith works perfectly, as well. You can also add a dash of cinnamon, for that wonderfully cosy flavour profile.

On a final note, as I love walnuts and apples, I used toasted walnuts. If you prefer hazelnuts or almonds, do use them in the same quantity and fashion, keeping in mind that the overall taste of the tart will change.

Ingredients
For the tart shell
100 grams vegan block butter, cold
50 grams icing sugar
170 grams plain flour
45 grams rye flour
45 grams fresh lemon juice
¼ teaspoon vanilla bean paste
For the filling
450 grams sweet cooking apples, grated
75 grams brown sugar
100 grams dried figs
75 grams toasted walnuts, ground
¼ teaspoon vanilla bean paste

Preparation

Start by making the filling. Roughly chop the dried figs and pour some boiling water over them, so they can soften. Grind the walnuts as coarsely as you like, and set them aside. Grate the apples finely and directly into the large saucepan where the filling will be cooked. Add in the sugar and place the saucepan over medium-high heat, letting the apples soften and heat up slowly.

Cook, stirring often, for about 10 minutes or so, until the apples cook down and start resembling jam. Meanwhile, blend the softened figs into a paste, along with the vanilla. Add the figs to the cooked apples and cook for a few more minutes, until blended and smooth. Remove from the heat, stir in the walnuts, and set it aside to cool down.

To make the shell, start by preheating the oven to 180°C and very lightly greasing a 20-cm tart tin. Place the cold vegan butter into a medium bowl, add in the icing sugar, and mash them together using a fork or a pastry blender. Keep mashing until it all blends together. Add in the lemon juice and vanilla, and combine everything. If it looks like it is splitting due to the lemon juice, it is fine, it will blend once the flours are added in.

Sift in both types of flour, and stir with a fork until coarse crumbs form, and then briefly knead the dough with your hands, only until it comes together into a ball. Roll the dough into a circle, about 25 cm in diameter, and fit it into a lightly greased tin. Remove any excess dough, dock the entire surface with a fork, and bake it immediately in a nicely preheated oven, at 180°C, for about 15 minutes or so. Remove from the oven and let cool completely.

Once both the shell and the filling are cool, fill the tart shell gently with the filling, and let it sit overnight in a cool place, but not in the refrigerator, overnight. Serve with some additional toasted walnuts, if desired. Yields 10 servings.

VEGAN CHOCOLATE HAZELNUT CREAM CAKE

I spoke about classics earlier, and just like personal classics, there are some traditional flavour pairings that are universally loved, throughout many decades of pastry. The combination of chocolate and hazelnuts is undoubtedly one of them, and by just changing the type of chocolate used, a whole world of flavour emerges.

I find that this particular pairing, white chocolate and hazelnuts, alongside chocolate layers is the most reminiscent of the lovely Kinder Bueno chocolates, which I have dearly loved in the past. There is something so satisfying in a rich and creamy hazelnut filling that simply towers over other flavours.

As always, my choice is soft and fudgy cake and plenty of filling. Such a delightful blend of the rich, velvety flavour of white chocolate with the buttery notes of toasted hazelnuts simply needs a cup of coffee and a dainty little dessert fork and nothing else.

My tips for success.

Because every oven bakes slightly differently, keep an eye on the cakes as they bake. Watch them closely and always check even before the time indicated in the recipe, to make sure they stay as soft as possible without being raw in the middle, of course.

As far as the filling goes, you most certainly can make hazelnut butter from the toasted hazelnuts or simply use hazelnut butter to begin with, but the filling will be very, very soft. At that point, you will have to add either more icing sugar or more powdered soy milk to make it stable.

If you do choose to use hazelnut butter, make sure it's not the runny kind, as that give an entirely different texture to the filling, more than likely way too soft to set; and make sure you have at least 50 grams more of soy milk powder and icing sugar.

Ingredients
For the soft cake layers
220 grams plain flour
200 grams granulated sugar
30 grams unsweetened cocoa powder
6 grams baking soda
300 grams water
50 grams sunflower oil
2 teaspoons vanilla bean paste
20 millilitres apple cider vinegar
For the hazelnut cream filling
150 grams vegan block butter, softened
½ teaspoon vanilla bean paste
100 grams vegan white chocolate
200 grams icing sugar, sifted
50 grams soy milk powder, sifted
200 grams toasted hazelnuts

Preparation

To make the chocolate cake layers, sift together the plain flour, cocoa powder, and baking soda. Add in the sugar and mix very well. Line two small (15 cm) round baking pans with baking parchment, bottom and sides, and set them aside. Let the oven preheat to 180°C. Make a well in the centre of the dry ingredients and add in the water, oil, vanilla, and the vinegar, and whisk until just combined.

Pour the batter into the prepared pan, and bake immediately, in a nicely preheated oven, at 180°C, for about 18-20 minutes, or until done. Check them with a toothpick, making sure they stay soft and fudgy, and not dry. Let them cool in the pans completely.

While the cakes are cooling, make the filling. Very finely grind the hazelnuts, but do not let them turn into butter. Melt the white chocolate, and set it aside to cool down slightly. Place the softened vegan butter into a large bowl, add in the vanilla, and whip it with an electric mixer on high until light and fluffy, for about 5 minutes. Add in the melted and cooled white chocolate, and whip until blended. Sift in the icing sugar and the soy milk powder, and blend. Finally, add in the hazelnuts, and whip until light and airy. Place the filling into the refrigerator to firm up a bit.

Once everything is ready, proceed to assemble the cake. Level the cake layers, if needed, and divide the filling into two equal parts. Place the first cake layer on the serving platter, line it with an acetate strip, and close a cake ring around it. Add one half of the filling and top with the second cake layer. Place the remaining filling into a container that seals nicely, and put everything into the refrigerator, the cake and the filing, for at least 4 hours.

Once the cake is firm enough, remove the cake ring and the acetate, decorate as desired, and return to the refrigerator for at least 4 more hours. Serve well-chilled. Yields 12 generous servings.