Vegan Nutty Chocolate Granola Recipe

Breakfast is the most important meal of the day, but I often find myself skipping it because I “don’t have time” to make something nice. Usually I’ll just make a quick cup of tea with the bag still in and run off to work while chomping on a banana. Not exactly a hearty meal!

vegan granola recipe

Since I went vegan I’ve loved the Foods of Athenry products, especially the Nutty Crunch Granola cereal they offer. Unfortunately, delicious as it is, it’s quite expensive for the amount of product you get. Yesterday I decided to try my hand at some granola of my own and, if I do say so myself, it’s pretty delicious!


Half a cup of maple syrup/ date syrup

3 cups of jumbo oats

Half a cup of pumpkin seeds

1 cup of walnuts

A third of a cup of sesame seeds

Two heaped tablespoons of cacao powder

Half a cup of cacao nibs (or more, depending on taste)

A third of a cup of sunflower seeds

4 heaped tablespoons of coconut oil (solid)

vegan granola


Melt the coconut oil and while you’re melting it mix together the dry ingredients

Spoon the syrup and melted oil together and then pour the dry and wet ingredients together

Line a baking tray with baking paper

Put the granola mixture onto the tray and toast in the oven for 5 minutes at 200 degrees celsius

Remove from the oven and let cool before eating OR (for granola with extra bite) leave overnight with a towel over it



Simple Vegan Pancake Recipe

Pancake Tuesday has been and gone but to be honest it kind of turned into Pancake Week for me!

Some of the recipes I’ve seen are overly complicated or require things like apple cider vinegar in order to make a buttermilk substitute, but I like to keep it simple and delicious. This recipe is fool proof!


  • 100g plain flour
  • 2 tbspn caster sugar
  • 2 tbspn baking powder
  • 300ml non-dairy milk or water
  • 1 tbspn oil (I used extra virgin olive oil)
  • A dash of salt


Sieve the flour, baking powder, sugar and salt into a bowl.

Whisk the water (or milk) and oil together in another bowl.

Pour the wet ingredients into the dry and stir until blended.

Heat a lightly oiled pan over medium-high heat.

Put blended mixture into a jug and pour onto the hot pan.

Cook until bubbles form on top and the edges are dry, then flip it and cook for another minute or two (The first one is always a bit of a mess so if it looks like a sad omelette, just start again!)

Repeat with the rest of the batter.

Enjoy with some maple syrup, icing sugar and blueberries!

Vegan Clotted Cream Recipe | Maple And Coconut Flavour


Mother’s Day is coming up so I just posted a recipe for vegan scones (hint: they’re delicious!) but you can’t have scones without super tasty clotted cream! They’re a match made in pastry heaven!

vegan clotted cream
Just look at all that cream in this can of coconut milk! Jackpot!

This is a really easy recipe and it’s very quick to make, so there are no excuses come Mother’s Day!


  • 50g vegan butter of choice
  • 6 tbspn of coconut cream
  • 75g icing sugar, sieved
  • 2 tbspn pure maple syrup


vegan clotted cream


Use an electric beater to mix the butter and icing sugar together (this creates buttercream frosting!)

Add the coconut cream and keep mixing.

Once it looks creamy and smooth, add the maple syrup and either add more coconut cream or syrup to taste.

vegan clotted cream

Use immediately or chill in the fridge for up to 2 days.


Vegan Scones Recipe | Mother’s Day Treats

Mother’s Day is coming up (March 26th!) so I recently started thinking about what nice things I could do for my own mammy. Last year I took her out for afternoon tea with all the trimmings; brownies, sandwiches with the crusts cut off, chocolate covered strawberries and… scones.

My mammy is a huge scone fan, so today I figured I’d do a trial run of some yummy vegan scones for her to try! I thought if they turned out great I was going to include them in a little homemade afternoon tea on Mother’s Day. Spoiler alert -they’re yummy!


  • 470g plain flour
  • 1 tbspn baking powder
  • 70g caster sugar
  • 80g vegan butter (I use Pure)
  • 250ml non-dairy milk (I used soy) and extra for glazing
  • A dash of salt

vegan scones


Preheat oven to 200 degrees celsius.

Sift the flour, sugar and salt into a bowl and stir together.

Add the butter and use your fingers to rub it into the flour until it looks like fine breadcrumbs (don’t worry if it seems like there’s a LOT of flour here, it’ll all come together after the next step!)

Add the milk and mix it until it forms a soft dough (you’re going to want to use your hands here).

vegan scones

Lightly flour a surface and roll the dough so that it’s about an inch thick.

Cut out the scones using a cookie cutter (I used a heart shape!)

Put scones on a baking sheet and glaze with a little milk.

Bake for about 12 minutes or until the tops are a light gold colour.

Enjoy with some raspberry jam and vegan clotted cream! 

Cocoa Caramel Cheesecake Recipe

When I lived in Dublin, I used to go to a place called Cheesecake Dublin on South William St. Let me tell you, I would’ve eaten a slice of that cakey goodness every damn day if I could’ve gotten away with it! Needless to say, I was a huge cheesecake fan before I went vegan.

I recently found a lemon cheesecake in Asda that won a Great Taste Award but, honestly, it was a huge disappointment so I decided to try my hand at a vegan one from scratch. This is a pretty easy recipe for a super delicious dessert!

vegan caramel cheesecake


1-2 cans of full fat coconut milk (make sure to put in the fridge overnight)

1 cup of cashews

A packet of Biscoff lotus biscuits (or similar)

1 cup of walnuts

1/3 cup of cocoa nibs

1-2 tbsp cacao powder

2 tbsp date syrup

1/2 cup maple syrup

1 tbsp coconut sugar/caster sugar


Put the cashews in a jug and pour boiling water in. Let sit for an hour. You can also just soak them in regular water overnight but this is quicker.

Crush the walnuts and half the packet of Biscoff biscuits with a pestle and mortar (or put them in a bag and whack them – whatever works) and put in a bowl.

Combine with the cocoa nibs and mix the date syrup in.

Transfer the mixture to a square tin (or any tin, really) and push it down with the back of a spoon to make the cheesecake base.

Put in the fridge to harden while you make the filling.

Retrieve the coconut milk from the fridge and scoop out the fat. A good portion of the can should be cream but if you have a poor can then use both. You want about a cup and a half of coconut cream.

Drain the cashew water and put in a food processor/blender. Add the coconut cream, cacao powder, maple syrup, caster sugar and the rest of the crushed lotus biscuits (save 2 for crushing on top) then blend.

Taste the mixture and add more biscuit/syrup depending on your taste.

Store the finished filling in the fridge for an hour to thicken and then pour over the base. Sprinkle crushed biscuit over the top.

Let it harden in the fridge for around three hours before eating as it’ll be too soft before then. The longer you leave it in the fridge, the better the texture will be. I leave my cheesecake overnight and then try it the next day – divine.