Adapted from ATK Ingredients 170g butter (chopped) 100g cashew butter (butter free option) 50g hazelnut oil (butter free option) 20g alternative milk (butter free option) 160g bitter sweet chocolate 2 x ½ cup caster sugar 1 tsp vanilla extract ½ tsp salt 4 large eggs, separated 190g almond flour 2 tbs cocoa powder Prep Preheat oven to 160C. Prep a cooking tin (eg. 9-inch springform pan)...
Adapted from ATK Ingredients 170g butter 150g brown sugar ½ cup caster sugar 2 tsp vanilla extract 1 tsp salt 1 large egg plus 1 large egg yolk 1¾ cups all purpose flour ½ tsp baking soda 1 cup chocolate chips Prep Preheat oven to 190C. Melt the 130g butter in a cast iron pan. Cook until the butter is dark golden brown. Add the remaining 40g of butter until melted....
Ingredients ¾ cup Unsalted butter ¼ cup tahini ½ cup white sugar 1½ cups brown sugar 2 eggs 300g flour 1 tsp baking soda 1 tsp baking powder 1 tsp kosher salt ¾ tsp cinnamon 230g chocolate chips Nuts (walnuts or your favorite) Instructions Brown the butter. Let it cool til its resolidified. Mix the butter, tahini, white sugar and brown sugar (ideally in a stand mixer). Mix to combine....
adapted from Chelsea Winter’s Super Good. cooktime 1hr settime 4hr serves 24 Ingredients Base 1½ cups wholegrain rolled oats ¾ cup desiccated coconut ¾ cup plain flour ¼ cup buckwheat groats (optional) 1 tsp baking powder ¼ cup golden syrup ¾ cup soft brown sugar ¼ cup coconut oil 1 tsp vanilla extract 2 tsp ground ginger ¼ tsp salt Icing 2 ½ cups desiccated coconut ½ cup dairy-free spread 3 tbsp coconut oil 3 tbsp golden syrup 2 tbsp ground ginger ½ tsp salt 2¼ cups icing sugar ¼ cup boiling water To finish 2-3 tbspn buckwheat groats crystalised ginger Prep Preheat the ocen to 180C....
adapted from Chelsea Winter’s Super Good. cooktime 1hr settime 4hr serves 24 Ingredients Caramel 3 x 400ml cans of full fat (15-25%) coconut cream 1 cup of sugar 2 tsp cornflour 2 tbsp water ½ cup of cashew butter ⅓ cup of dairy-free spread ¼ cup of soft brown sugar 3 tbspn golden syrup 1 tsp vanilla extract ¼ tsp salt Base 300g plain plant based biscuits ⅓ cup dairy-free spread ½ cup desiccated coconut ½ cup rolled oats 2 tbsp golden syrup 2 tbsp coconut oil 1 tsp vanilla extract salt Topping 100g dark dairy-free chocolate (chopped) 100ml coconut cream …without having to resort to making the an layer out of soggy dates … but dates masquerading as caramels…...