Sweet

Below are sweet recipes recently devised by Vegan ACT members.  We welcome contributions so, if you have created a recipe you would like to share, please click here.  If you would like to recommend a link to an existing recipe on the web, please click here.

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We also have a Pinterest board of sweet online recipes that our members have enjoyed:

Follow Vegan ACT’s board What can I eat? on Pinterest.


Vegan Wagon Wheel Slice

From Natasha, Former treasurer for ACTVVS (Now Vegan ACT)

Well worth the effort and the expense of the marshmallows!

Ingredients:
Base

  • 225g Nuttelex
  • 1/3 cup caster sugar
  • 1 1/4 cup plain flour
  • just under 1/3 cup self-raising flour

Centre

  • 1/4 cup (approx) strawberry or raspberry jam
  • 1/2 pack of Dandies marshmallows
  • 1 packet Sweet William choc chips

Method:

  • Preheat oven to 160°C
  • Mix the Nuttelex and sugar until fluffy and creamy and sugar is not gritty
  • Sift in flours and stir to combine
  • Press mixture into base of a square cake tin lined with greaseproof paper (line right up the
  • sides so you can pull the slice out easily at the end)
  • Bake for 20 mins until very lightly golden
  • Spread jam over base until well covered
  • Cut marshmallows in half and press over warm jam until whole base is covered
  • Bake again for 5 mins
  • Allow to cool on the bench
  • Melt the choc chips and pour over the marshmallows
  • Set in fridge for 3 hours then cut into squares – you will need a large sharp non-serrated knife for this
  • Best stored in fridge

Note:  There are other types of vegan marshmallows available in Australia now too – Tracey (Newsletter Editor)

Vegan Macadamia Caramels

From Natasha, Former Vegan ACT Treasurer

Chewy, creamy caramels and so simple to make. You will need a candy thermometer and exercise extreme caution as the mixture gets very, very hot.

Ingredients:

  • 1 cup coconut milk or thin coconut cream (the Aldi one works really well) – make sure it’s full fat
  • 1/2 cup Nuttelex
  • 1/4 cup maple syrup or agave
  • 1/4 cup light corn syrup (I found this at the health food shop)
  • 1/2 cup brown sugar
  • 1/4 cup chopped and toasted, unsalted macadamias
  • Good dash of vanilla extract

Method:

  • Place all ingredients in a small to medium saucepan except the nuts and vanilla
  • Bring to a boil and whisk constantly until ingredients are well incorporated, mixture should become medium brown in colour
  • Once boiling, place candy thermometer in the pot
  • Continue boiling over medium heat until temperature reaches 135°C on the candy thermometer – this takes some time, approximately 20 minutes. Do not leave the pot unattended
  • Stir the mixture occasionally with the whisk otherwise the Nuttelex will separate
  • Remove from heat and carefully whisk rapidly to incorporate fully Nuttelex
  • Add vanilla and macadamias and stir through – you need to work quickly
  • Pour the mixture into a square cake tin over greaseproof paper (oil the underside of the paper so it sticks nicely to the tin)
  • Cool on the bench 30 minutes
  • Cool in the fridge 30 minutes
  • Cut into squares and roll into individual wrappers (greaseproof paper cut squares work well)

I reckon these would be great dipped in vegan-friendly melted chocolate, and also as gifts.

Almond and dried fruit Bliss Balls

blissballsFrom Mark White, Vegan ACT’s Membership and Social Events Officer 

Makes 20

Ingredients:

  • 2 cups almond kernels
  • 1 cup of dried fruit
  • ½ cup desiccated coconut

Method:

  • Soak the almonds in a bowl of water overnight
  • Drain the almonds and then add them and the dried fruit to a food processor
  • Process mixture for 1 minute or until all ingredients are finely chopped and well combined
  • Wet hands and roll a heaped Tbsp sized portion of the mixture into a ball
  • Roll the ball in the desiccated coconut
  • Place the bliss balls into a storage container and freeze them until you are ready to eat them