Christmas Cookies

by | Dec 1, 2025 | Breakfast, Desserts, Dinner, Food

Christmas Cookies

These delightfully crumbly and fragrant cookies can become a classic Christmas treat, made entirely plant-based. With their rich coconut flavor and melt-in-your-mouth texture, they’re perfect with a cup of coffee or tea. Are you ready to dive into the preparations?

GETTING READY FOR COOKING

Prep Time: 20 mins (plus 2 hours chilling)| Cook Time: 15 mins |        Total Time: 1 hour 35 min

Servings: About 40 cookies Dietary Info: Dairy free

Why You’ll Love This Recipe:

✔ Irresistible Texture – Enjoy a wonderfully crumbly, melt-in-your-mouth shortbread experience.
✔ Simple & Fragrant – Made with just a handful of pantry staples for a uniquely comforting treat.
✔ Perfect for Gifting – These beautiful, classic cookies are always a welcome gift.
✔ Nostalgic & Vegan – The same beloved flavor of the original, made entirely plant-based.

This Recipe is Ideal for

✔ Holiday baking and cookie platters
✔ Afternoon coffee or tea
✔ Edible homemade gifts
✔ A satisfying vegan baking project

Dietary Adaptations

✔ Naturally vegan and dairy-free.
✔ Nut-free option: Use soy or oat milk instead of almond milk.

More Key Details 

A soft, shortbread-like dough, packed with desiccated coconut and vanilla sweetness, is shaped into classic crescents and baked to golden perfection. They are wonderfully simple, relying on quality vegan margarine for that signature tender crumb. These cookies are a testament to how easy and delicious vegan baking can be.

The secret to achieving the perfect crumbly texture is using cold, firm vegan margarine and ensuring the dough is thoroughly chilled before shaping. This prevents the cookies from spreading too much in the oven and helps them hold their distinctive crescent shape. Don’t be tempted to skip the chilling time—it’s the most crucial step for success!

Let`s start with the process

1. Make the Dough & Chill (Do this first)

  • In a large mixing bowl, whisk together the all-purpose flour, coarse coconut, powdered sugar, and vanilla sugar.
  • Add the softened vegan margarine and 6 teaspoons of almond milk.
  • Using your hands or a spatula, mix and knead everything together until a smooth, uniform cookie dough forms. If the dough seems too dry and isn’t coming together, add the remaining almond milk, one teaspoon at a time.
  • Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours, or until firm.

2.  Preheat oven & Prepeare Baking Sheets

  • Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper.

3. Shape the Crescents

  • Remove the chilled dough from the refrigerator. Work with a portion of the dough at a time, keeping the rest chilled.
  • On a lightly floured surface, roll a portion of the dough into a long log, about 2-3 cm (1 inch) thick.
  • Cut the log into equal-sized pieces (about 2-3 cm long).
  • Take one piece and roll it between your palms into a small, even rope, about 10 cm (4 inches) long.
  • Gently curve the ends of the rope to form a crescent shape. Place the shaped cookie on the prepared baking sheet.
  • Repeat with the remaining dough, spacing the crescents about 2 cm apart on the baking sheets.

4. Bake the Cookies

  • Bake the cookies in the preheated oven for 10-15 minutes, or until they are set and the very bottoms are just starting to turn a light golden brown. The tops should remain pale.
    Be careful not to overbake, as they can dry out.

5. Cool and Serve

  • Remove the baking sheets from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
    Once cool, they are ready to serve and enjoy!

Ingredients

For the Cooky Dough

  • 400 g white all-purpose flour

  • 100 g coarse/desiccated coconut

  • 100 g powdered sugar

  • 30 g vanilla sugar

  • 320 g vegan margarine, softened

  • 6 – 8 tsp almond drink (milk) 

 

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Chocolate Crinkle Cookies

by | Nov 30, 2025 | Desserts, Dinner, Food, Lunch

Chocolate Crinkle Cookies

0GETTING READY FOR COOKING

Prep Time: 30 mins (plus chilling time)| Cook Time: 10 mins | Total Time: 1 hour 40 min

Servings: About 30 cookies Dietary Info: Dairy-free, Egg-free

These classic, fudgy chocolate crinkle cookies are a stunning holiday favorite, made entirely plant-based. With their crackly, powdered sugar tops and rich, brownie-like center, they’re a decadent treat that no one will guess is vegan.

Why You’ll Love This Recipe:

✔ Decadent & Fudgy – Enjoy a deep, rich chocolate flavor and a wonderfully chewy, brownie-like texture.
✔ Stunning Appearance – The classic crackled, snow-topped look is a showstopper on any cookie platter.
✔ Surprisingly Vegan – No one will believe these indulgent cookies are made without butter or eggs!
✔ Make-Ahead Friendly – The dough can be chilled overnight, making baking day a breeze.

This Recipe is Ideal for

✔ Holiday baking and cookie exchanges
✔ A rich, satisfying chocolate dessert
✔ Impressing guests with vegan treats
✔ Edible homemade gifts

Dietary Adaptations

✔ Naturally vegan, dairy-free, and egg-free.
✔ Gluten-free option: Use a 1:1 gluten-free flour blend.

More Key Details 

This recipe masterfully recreates the beloved chocolate crinkle cookie without any animal products. A rich, chocolatey dough, sweetened with powdered sugar and bound with a flax “egg,” bakes up into perfectly chewy, fudgy cookies with that signature snowy, cracked appearance. They are the ultimate proof that vegan baking can be just as indulgent and beautiful as the traditional version.

The secret to achieving the perfect crackled top is the chilling period and the double roll in sugar. Chilling the dough is non-negotiable—it firms up the fat, preventing the cookies from spreading too much, and allows the flavors to deepen. Rolling the chilled dough balls first in regular sugar and then in powdered sugar creates a dual layer that cracks beautifully as the cookie expands in the oven, revealing the dark, chocolatey interior.

Let`s start with the process

1. Prepare the Flax “Egg” & Melt Chocolate (Do this first)

  • In a small bowl, mix the 2 tablespoons of ground flaxseed with 6 tablespoons of water. Set aside for at least 5-10 minutes to thicken into a gel.
  • Create a double boiler by placing a heatproof bowl over a pot of simmering water (ensure the bottom of the bowl doesn’t touch the water). Melt the dark chocolate and vegan margarine together, stirring until smooth. Remove the bowl from the heat and let it cool slightly.

2.  Combine Wet Ingredients & Sugar

  • In a separate bowl, sift together the all-purpose flour and baking powder.
  • Gradually add the dry ingredients to the wet chocolate mixture, folding until just combined and no dry streaks of flour remain. The dough will be thick and sticky.
    Cover the bowl and refrigerate the dough for at least 1 hour, or ideally overnight. This step is crucial for the texture and appearance of the final cookies.

3. Add the Dry Ingredients & Chill

  • In a separate bowl, sift together the all-purpose flour and baking powder.
  • Gradually add the dry ingredients to the wet chocolate mixture, folding until just combined and no dry streaks of flour remain. The dough will be thick and sticky.
    Cover the bowl and refrigerate the dough for at least 1 hour, or ideally overnight. This step is crucial for the texture and appearance of the final cookies.

4. Preheat oven and shaping cookies

  • Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper.
    Place some granulated sugar in one small bowl and plenty of powdered sugar in another.
  • Remove the chilled dough from the fridge. Let it sit for about 15 minutes to soften slightly for easier handling.
    Scoop out portions of dough and roll them into balls about the size of a hazelnut or walnut.
  • Roll each dough ball first in the granulated sugar, then generously in the powdered sugar until fully coated.

5. Bake and Cool 

  • Place the coated dough balls on the prepared baking sheets, leaving about 2 inches (5 cm) of space between them as they will spread.
  • Bake for 10-12 minutes. The cookies will be soft and puffed up with beautiful cracks.
  • Allow the cookies to cool on the baking sheet for at least 10-15 minutes before transferring them to a wire rack to cool completely. They will be very soft straight from the oven but will firm up perfectly as they cool.

Ingredients

For the Cookies:

  • 230 g dark chocolate, chopped (ensure it’s vegan/dairy-free)

  • 55 g vegan margarine

  • 2 tbsp ground flaxseed

  • 6 tbsp water

  • 1 packet vanilla sugar (or 1 tsp vanilla extract)

  • 80 g powdered sugar

  • 210 g all-purpose flour

  • 1/2 packet (about 2 tsp) baking powder

For Coating:

  • Granulated sugar, for rolling

  • Extra powdered sugar, for rolling

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Mrs. Pletenka

by | Nov 20, 2025 | Breakfast, Desserts, Dinner, Food, Lunch

Mrs. Pletenka

This beautiful, golden braided bread is a stunning centerpiece for any holiday table, especially Easter. Traditionally made with eggs for color and richness, this vegan version uses turmeric for a brilliant golden hue and olive oil for an incredibly soft, moist crumb. It’s a rewarding bake that fills the house with a wonderful aroma.

GETTING READY FOR COOKING

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 1 hour

Servings: 4 Dietary Info: Dairy free, Gluten freee 

Why You’ll Love This Recipe:

✔ Visually Stunning – The golden color from turmeric makes it a show-stopping bread.
✔ Incredibly soft – Olive oil ensures a tender, moist crumb that stays fresh.
✔ Vegan & Dairy-Free –  A perfect plant-based alternative to traditional egg-rich breads.
✔ Aromatic & Flavorful – Saffron and lemon zest create a unique, sophisticated flavor profile.

This Recipe is Ideal for

✔ A festive holiday 
✔ Impressing guests with a beautiful dessert
✔  A beautiful gift for friends and family
✔ Anyone wanting to master a traditional-style, vegan yeast bread

Dietary Adaptations

✔ Naturally plant-based, dairy-free, and gluten-free
✔ Refined sugar-free when using maple syrup
✔ Soy-free option: Use oat or almond milk instead of soy drink.

More Key Details 

The Science of Saffron & Kneading

  • The “Windowpane Test” for Perfect Gluten: To know if you’ve kneaded the dough enough, perform the “windowpane test.” Take a small piece of dough and gently stretch it between your fingers. If it can form a thin, translucent membrane without tearing, the gluten is perfectly developed. This elastic network is essential for trapping gas from the yeast, leading to a light and airy loaf.

  • Purpose of the Intermittent Kneading: The unique step of briefly kneading the dough every 20 minutes during the first rise is a technique to gently strengthen the gluten network as it expands. This creates a tighter crumb structure and gives the bread the strength needed to hold its braided shape without collapsing.

  • The Role of Olive Oil: In this vegan recipe, olive oil is a multi-functional powerhouse. It replaces the fat and moisture traditionally provided by eggs and butter, tenderizes the crumb by coating the flour proteins, and contributes to a beautifully soft texture that lasts for days

Let`s start with the

process

1. Combine Dry Ingredients

  • In a large mixing bowl, whisk together the flour, active dry yeast, cane sugar, salt and turmeric.

2. Mix the Wet Ingredients & Combine

  • In a separate jug, combine the warm soy drink and olive oil. Pour the wet mixture into the dry ingredients.

3. Knead the Dough

  • Using a stand mixer with a dough hook attachment, mix on medium speed until a smooth, elastic dough ball forms that pulls away from the sides of the bowl.
  • This should take about 5-7 minutes. Alternatively, you can knead by hand on a floured surface for 10-12 minutes until smooth and elastic.

4. First Rise

  • Place the kneaded dough in a lightly oiled bowl, turning it to coat. Cover the bowl with a clean kitchen cloth and let it rise in a warm place for 2 hours.
  • Every 20 minutes during this rise, give the dough a quick, brief knead (about 30 seconds) to strengthen the gluten.

5. Shape the Loaf

  • After the rise, turn the dough out onto a lightly floured surface. Divide it into 3 or 4 equal pieces. Roll each piece with your palms into a long rope, about 40 cm (16 inches) long. Press the top ends of the ropes together and braid them into a plait. Tuck the ends under neatly.

6. Second Rise

  • Transfer the braided loaf to a baking sheet lined with parchment paper. Cover again with the kitchen cloth and let it rise in a warm place for 30 minutes. Towards the end of the rising time, preheat your oven to 175°C (350°F).

8. Bake

  • Just before baking, gently brush the entire surface of the loaf with the 2 tablespoons of warm soy drink and sprinkle with sesame seeds.
  • Bake for 25 minutes, or until golden brown. Then, turn the oven off and leave the bread inside with the door closed for an additional 10 minutes to set the crust.

9. Cool and Serve

  • Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing.

Ingredients

For the Dough:

  • 1/4 tsp turmeric for color
  • 450g (about 3 ¼ cups) all-purpose flour, plus more for dusting
  • 10 g (1 packet) active dry yeast
  • 35g (3 tablespoons)  cane sugar
  • 1 tsp salt
  • 250 ml (¾ cup + 1 tbsp) warm soy drink (or other plant-based milk)
  • 70 ml (⅓ cup) olive oil

     For the Toppings:

    • 2 tablespoons warm soy drink, for brushing
    • 2 tablespoons sesame seeds, for sprinkling

         

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        Smoky Tofu & Cornbread Waffles

        by | Oct 7, 2025 | Breakfast, Desserts, Dinner, Food, Lunch

        Smoky Tofu & Cornbread Waffles

        This dish reimagines classic comfort food with a bold, plant-based twist. Crispy, savory cornbread waffles, infused with smoked paprika, form the perfect base for pan-fried crumbled tofu with a smoky, bacony flavor. The experience is elevated with a spicy maple syrup glaze and finished with fresh cilantro and a squeeze of lime for a burst of brightness. It’s a satisfying meal that’s perfect for a leisurely weekend brunch.

        GETTING READY FOR COOKING

        Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hour

        Servings: 4 Dietary Info: Dairy free, Gluten free, Soy free option

        Why You’ll Love This Recipe:

        ✔ Sweet, Smoky & Spic – A perfect balance of flavors that will excite your taste buds.
        ✔ Textural Wonderland – Enjoy the crispy waffle, chewy tofu, and sticky glaze in every bite
        ✔ Surprisingly Simple – Uses simple ingredients and comes together in under an hour.
        ✔ Crowd-Pleasing Comfort – A guaranteed hit for vegans and non-vegans alike

        This Recipe is Ideal for

        ✔ A hearty, savory weekend brunch
        ✔ A unique and satisfying breakfast-for-dinner
        ✔ Impressing guests with creative vegan cooking

        Dietary Adaptations

        ✔ Naturally plant-based, dairy-free, and dairy-free
        ✔ Nut-free: This recepie contains no nuts.
        ✔ Gluten-free option: Use a 1:1 gluten-free flour blend in the waffle batter.

        More Key Details 

        The secret to the incredibly “meaty” tofu texture is crumbling it by hand and pan-frying it until crispy. Don’t skip the lime wedge at the end—the fresh acidity is crucial for cutting through the richness and balancing the entire dish.

        This recipe builds layers of smoke and heat. The smoked paprika is a warm, aromatic base note that infuses both the waffle batter and the tofu. The liquid smoke, while potent, provides that deep, campfire-like smokiness that makes the tofu so compelling. The spicy maple syrup is the finishing masterstroke, tying the sweet, the spicy, and the smoky together in one glossy glaze.

        This cannot be overstated: do not skip the lime wedge. The rich, smoky, and sweet elements of the dish are wonderfully balanced by a sharp hit of fresh acidity. Squeezing that lime wedge over everything just before eating brightens all the flavors, cuts through the richness, and elevates the entire experience from a simple meal to a restaurant-quality dish. The fresh cilantro adds a final, fragrant layer that complements the lime perfectly.

        Let`s start with the process

        1. Prepare the Spicy Maple Syrup & Press the Tofu (Do this first)

        • In a small bowl or liquid measuring cup, whisk together the maple syrup and sriracha. Set aside.
        • Place the block of tofu on a plate lined with a few paper towels or a clean kitchen towel. Place another layer of towels on top and set a heavy object (like a cast-iron skillet or a few cookbooks) on top. Let it press for 10-15 minutes to remove excess water.

        2.  Make the Cornbread Waffle batter

        • Preheat your waffle iron according to its instructions.
        • In a large bowl, whisk together the flour, cornmeal, baking powder, smoked paprika, salt, and black pepper.
        • In a separate medium bowl, combine the plant-based milk, apple cider vinegar, and melted vegan butter or oil.
        • Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. A few lumps are okay; do not overmix. Let the batter rest while you cook the tofu.

        3. Cook the Smoky Tofu 

        • Crumble the pressed tofu with your hands into a medium bowl, creating chunks and crumbs of varying sizes.

        • Heat the olive oil in a large non-stick skillet over medium-high heat. Add the crumbled tofu and cook for 5-7 minutes, stirring occasionally, until it starts to turn golden.

        • Add the tamari/soy sauce, liquid smoke, maple syrup, and smoked paprika. Stir well to coat every piece. Continue cooking for another 3-5 minutes, until the tofu is browned and crispy in spots. Reduce heat to low to keep warm.

        4. Cook the Waffles

        • Lightly grease your preheated waffle iron if needed. Pour enough batter to cover the center of the iron (about ½ to ⅔ cup, depending on size). Close the lid and cook according to manufacturer’s instructions until the waffles are golden brown and crisp.
        • Transfer cooked waffles to a wire rack (not a plate) to prevent them from getting soggy while you cook the rest.

        5. Assemble and Serve

        • Place one warm cornbread waffle on each plate. Top generously with the smoky crumbled tofu.
        • Drizzle everything with the spicy maple syrup. Garnish with fresh cilantro leaves and serve immediately with a lime wedge on the side for squeezing over the top.

        Ingredients

        For the Spicy Maple Syrup:

        • ½ cup pure maple syrup

        • 1-2 tsp sriracha (adjust to your heat preference)

         For the Smoky Tofu:

        • 1 (14-16 oz) block firm or extra-firm tofu, pressed and crumbled

        • 1 tbsp olive oil

        • 2 tbsp tamari or soy sauce (use coconut aminos for soy-free)

        • 1 tbsp maple syrup

        • 1 tsp liquid smoke

        • 1 tsp smoked paprika

         For the Cornbread Waffles:

        • 1 cup all-purpose flour

        • 1 cup fine or medium-grind cornmeal

        • 1 tbsp baking powder

        • 1 tsp smoked paprika

        • ½ tsp salt

        • ¼ tsp black pepper

        • 1 ¼ cups unsweetened plant-based milk (soy or oat work well)

        • ⅓ cup vegan butter or neutral oil, melted

        • 1 tbsp apple cider vinegar

        For Garnish:

        • ¼ cup fresh cilantro leaves

        • 1 lime, cut into 4 wedges

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        Walnut Cake

        by | Sep 30, 2025 | Desserts, Dinner, Food, Lunch

        Walnut Cake

        Walnut Cake

        Looking for a show-stopping dessert that’s rich in tradition but simple to make? This incredible Vegan Walnut Cake is your answer! Inspired by the beloved Slovenian potica roll, this version skips the yeast and rolling for a layered, spiced cake that’s packed with a luscious, cocoa-kissed walnut filling. It’s a comforting, elegant treat that proves timeless flavors can be wonderfully plant-based.

        GETTING READY FOR COOKING

        Prep Time: 20 mins | Cook Time: 30 mins | Cool Time: 1 hour

        Servings: 8-10 Dietary Info: Dairy-free, Refined Sugar-free, Can be made Gluten-free*

        Why You’ll Love This Recipe:

        ✔ Incredibly Flavorful & Aromatic – A perfect harmony of spiced cake, sweet raisins, and a deep, nutty filling.
        ✔ Surprisingly Simple Process – No kneading, no rolling! Easy layering makes this classic flavor accessible any day.
        ✔ Wholesome & Naturally Sweetened – Made with unrefined sugar and wholesome walnuts for a better-for-you indulgence.
        ✔ Light & Tender Crumb – The vinegar and oil reaction creates a beautifully soft, fluffy cake every time.

        This Recipe is Ideal for

        ✔ Holiday gatherings and special occasions
        ✔ A decadent yet unfussy 
        ✔ Impressing guests with a beautiful dessert
        ✔ Anyone craving the cozy, spiced flavor of traditional potica

        Dietary Adaptations

        ✔ Naturally plant-based, dairy-free, and egg-free
        ✔ *Gluten-free option: use a 1:1 gluten-free all-purpose flour blend
        ✔ Soy-free option: use oat or almond milk in both cake and filling

        More Key Details 

        This cake is a fantastic reinterpretation of a classic, transforming a traditionally yeast-leavened rolled dessert into a simple, layered cake without sacrificing any of the beloved flavor. The turmeric adds a beautiful golden hue to the crumb, while the cacao in the filling deepens the walnut’s richness.

        It’s a highly satisfying treat, providing protein and healthy fats from the walnuts, and fiber from the raisins and whole-food ingredients. The dusting of powdered sugar is the perfect simple finish, letting the marvelous layers shine.

        This cake is incredibly versatile—enjoy it as an afternoon treat with coffee, dress it up for a celebration, or even bake it in a loaf pan for easy slicing. It’s a wholesome homemade masterpiece that fills your kitchen with the warm, inviting scent of spices and toasted nuts.

        Preparing this cake is a straightforward process of mixing, layering, and baking, making it perfect for bakers of all levels. The flavors meld beautifully as it cools, making it an excellent make-ahead dessert.

        Let`s start with the process

        1. Prepeare the Cake Batter

        • Preheat your oven to 180°C (350°F). Thoroughly grease an 8-inch (20cm) bundt pan or round cake pan.

        • In a small bowl, mix the plant-based milk with the apple cider vinegar. Set aside to curdle slightly (this is your “buttermilk”).

        • In a large bowl, whisk together the dry ingredients: all-purpose flour, baking powder, turmeric, and salt. Stir in the raisins.

        2. Combine Wet Ingredients

        • To the milk-vinegar mixture, add the sunflower oil and unrefined sugar. Whisk until the sugar is mostly dissolved.

        • Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined and smooth—do not overmix. The batter will be thick and fluffy.

        3. Make the Walnut Filling

        • In a medium bowl, combine the ground walnuts, unrefined sugar, and cacao powder.
          Warm the plant-based milk (about 30 seconds in the microwave is perfect). Pour the warm milk over the walnut mixture.
        • Add the vanilla sugar and stir vigorously until you have a thick, spreadable, lump-free paste

         4. Layer & Bake the Cake

        • Spoon about one-third of the cake batter into the bottom of your prepared pan, spreading it evenly.

        • Carefully spread half of the walnut filling over the first batter layer.

        • Repeat with another third of the batter, the remaining filling, and finally, the last third of the batter to create beautiful, distinct layers.

        • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

        5. PreFinsh & Serve

        • Once the cake is completely cool, dust the top generously with powdered (confectioner’s) sugar using a fine mesh sieve.
          Slice and serve, revealing the gorgeous swirled layers within!

        5. Frost & Decorate

        • Remove the completely cooled cake from the pan. Spread the warm frosting evenly over the top with a spatula—it will set as it cools.

        • For a final touch, prepare the caramelized walnuts. In a small skillet, add the sugar and heat it over low heat. Add the walnuts and stir until they are fully coated and caramelized.

        • Decorate the cake with extra orange zest and the caramelized walnuts.

         

        Chef’s Tips:

        • For a smoother texture: Ensure your carrots are finely grated, not shredded, for the best distribution and moisture.

        • Don’t overmix: Once you add the wet ingredients to the dry, mix until just combined. Overmixing can lead to a tough cake.

        • Frosting consistency: The frosting thickens quickly on the stove. Once it coats the back of a spoon and leaves a clear path when you run your finger through it, it’s ready. If it becomes too thick to spread, whisk in a tiny splash of oat milk.

        • Make-ahead: The unfrosted cake can be baked, cooled, wrapped tightly, and stored at room temperature for a day or frozen for up to a month. Prepare the frosting fresh on the day you plan to serve it for the best texture.

        Ingredients

        For the Cake

          • 200 g (1½ cups) unbleached all-purpose flour*

          • 65 g (½ cup) plain wholemeal (whole-wheat) flour*

          • 1 tsp baking powder

          • 1 tsp bicarbonate of (baking) soda

          • ¼ tsp salt

          • 1 tsp ground cinnamon

          • 40 g (½ cup) desiccated coconut

          • ½ tsp bourbon vanilla powder

          • 100 g (½ cup) coconut oil, softened

          • 120 g (½ cup) raw cane sugar

          • freshly squeezed juice and finely grated zest of 1 large orange

          • 1 tsp apple cider vinegar

          • 1 tsp rum (optional, can omit)

          • 330 g (3 cups) finely grated carrots

          • 60 g (½ cup) raisins

          • 80 g (¾ cup) chopped walnuts

        For the Walnut Filling

        • 200g (about 2 cups) ground walnuts
        • 2 tbsp unrefined sugar
        • 1 tbsp cacao powder
        • 150ml (⅔ cup) plant-based milk, warmed
        • 1 tsp vanilla sugar

        For Topping:

        • 1-2 tbsp powdered (confectioner’s) sugar

         

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