They’re a trial at this point and I’d love to see them get interest from our community to confirm that stocking vegan items is a drawcard! Please swing by if you’re nearby and tell them you came for the Treat Dreams 😉
In stock are the full range of bars and bon bons. As the bon bons have a shelf life of 2-3 weeks, get in quick for those!
See you all again soon! x
Stripey Sundae now has vegan options! Coconut based vegan ice creams – Banana, Mango, Chocolate and Cookies & Cream.
Found a couple of things at the Belconnen Fresh Food Markets when I dared to venture beyond the treasure trove that is As Nature Intended. At Deli Cravings there were two types of Persian Fairy Floss, Pistachio and Vanilla (not rosewater unfortunately it looked to contain carmine = aka cochineal and E120).
Tip: Do not eat the fairy floss in clothing you care about.
Pariya: Pashmak is a traditional handspun Persian sweet that’s similar to fairy floss. Expert confectioners hand spin each batch of delicately sweet Pashmak into a fine weave of strands that simply melt in your mouth.
Suggested by Francine Horne
3 flavours in the box – lime, pineapple and mango. Icy pole on a stick. General ingredients: juices from concentrate, sugar, coconut, guar gum, xantham gum, colours annatto, carotene
Suggested by Francine Horne
These sorbets are cool and refreshing. Sometimes on sale and can be found in most supermarkets and so many flavours to choose from.
From Natasha, Former treasurer for ACTVVS (Now Vegan ACT)
Well worth the effort and the expense of the marshmallows!
- 225g Nuttelex
- 1/3 cup caster sugar
- 1 1/4 cup plain flour
- just under 1/3 cup self-raising flour
- 1/4 cup (approx) strawberry or raspberry jam
- 1/2 pack of Dandies marshmallows
- 1 packet Sweet William choc chips
- 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)
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.
- 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
- 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.
- 2 cups almond kernels
- 1 cup of dried fruit
- ½ cup desiccated coconut
- 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