Vegan Gingerbread Chocolate Cupcakes

Did you ever eat gingerbread men as a child, the ones with the chocolate coated hands and feet? Maybe that was just a New Zealand thing…. my friends and I would always save the chocolate pieces for last, prizing the sprinkle-coated pieces of chocolate which were already melting in ours hands….!

Anyway, I made cupcakes which remind me of those glory days:

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They look just like gingernut biscuits (which for those of you who don’t have these in your home country, are these). They look even more delicious when topped with a dark chocolate ganache 😀

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I decorated them with an almond sliver (you should avoid this if you have nut allergies to cater for!) and a sprinkle of cinnamon which just happened to be in a shaker at work 🙂

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Vegan Gingerbread Chocolate Cupcakes:
Ingredients:
One batch of these cupcakes made without the nutmeg and cloves, half the cinnamon and twice the ginger!
For the ganache:
200g dark dairy free chocolate
150g coconut cream
To decorate (optional):
Almond slivers
Ground cinnamon

Instructions:
Bake the cupcakes and while they cool, work on the ganache.

Chop the chocolate finely and heat the coconut cream in a bowl in the microwave for 20 seconds on high, then repeat until warm but not boiled. Tip in the chocolate and whisk until combined. Heat for 10 seconds if all the chocolate doesn’t melt. Cool then chill until spreadable.

Ice the cupcakes however you wish (I didn’t have my piping bag at work so I just flat-top iced them) and decorate with the almond sliver and sprinkle with a touch of cinnamon.

Makes 12 and they are still delicious 2 days later. I kept mine chilled so the ganache didn’t melt and then let them come to room temperature before serving.

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Easy Citrus and Coconut Sherbert Ice Cream

Winter approaches down here in NZ…. I sat next to Holly Whittaker of THE chocolate company on the plane yesterday, and she said that it was a booming period for them in the cold months. Not surprising, comfort is needed, and ice cream does that best on hot balmy days.

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So here is some nostalgia from our Kiwi summer. If you happen to be enjoying Summertime right now, then even better, here is a super simple recipe to cool down! You can use any citrus you like, and make it to suit your preferences.

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Citrus and Coconut Sherbert Ice Cream
Ingedients:
200ml coconut cream (Dole style, quite thick)
Zest of one lime and one lemon(ade)
75g white sugar

100ml milk
150ml juice of limes/lemons/lemonades

Instructions:
Mix together all the ingredients (that simple) and churn in an ice cream machine. Freeze for a few hours before serving, otherwise you’ll have to eat it quickly before it melts!

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Sami xx

(Vegan/3 ingredient) Blackberry Ice Cream with Passionfruit Sauce

Ice cream can be so easy. I didn’t know! Did you? Coconut cream= delicious vegan ice cream! Yay! Happiness! (Sorry about the pictures, these were snapped moments after the devouring had already begun).
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This was made quickly with hand picked berries (many scratches were endured) and hand picked banana passionfruit (that was a bit of a disaster too). All foraged 🙂 You don’t have to make a custard for this ice cream and you don’t have to wait for the mixture to cool either! So if you are a beginner with frozen goodies then fear not. I have an ice cream maker but if you don’t, there are many other methods you can use instead (it sounds silly, but Google it, as there are many people with great tutorials on this!).
(Passionfruit sauce v 🙂 )
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Blackberry Ice Cream with Passionfruit Sauce/Swirl
Ingredients:
Ice cream:
500g fresh blackberries
50g sugar
400mls coconut cream (you can chill the can beforehand if you like)
Sauce/Swirl
400g passion fruit pulp
50g sugar

Instructions:
Make sure the bowl for your ice cream maker is frozen if necessary, and place a container to store your ice cream in in the freezer.
In a food processor, whizz up the berries until very smooth. Add the sugar (if it is even necessary) to taste, a bit at a time. Keep whizzing until the sugar is combined. Pour in the coconut cream, pulse until combined and then churn until frozen (about 10 minutes when I did it!). Transfer to the container and freeze for about 3+ hours.
Meanwhile you can make the sauce/swirl. Boil the passion fruit pulp and sugar until very hot and a lot of the liquid has come out of the seed pods. Push through a sieve until only the seeds remain (you can add a few back to the sauce if you like!) and then continue to boil until thick and syrupy. Cool then chill.
Half an hour before serving, take out the ice cream to warm a bit. If you are using the passionfruit as a sauce, simply serve the ice cream and drizzle the sauce on top. If you want a swirl, mix about the ice cream and ripple the chilled sauce through it. Serve.
(You can swirl the sauce through the ice cream hours before serving if you like, to save time).
Makes about 1 litre of ice cream (enough to serve 8 nicely, I found) and about 75mls of sauce.

This is my creation after it melted a bit…. nice colours though!
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Have a nice week everyone 🙂 xx