Chocolate & cranberry babka (vegan)

Babka is an enriched sweet braided bread originating in Poland. It’s a popular Easter bread but let’s be honest, it can be Easter everyday am I right?

This recipe spans over 2 days because the dough must develop overnight in the fridge. Do not skip this step because it is really important for the end result.

chocolate & cranberry, yum!

What you’ll need:


¾ cup                    plant milk of your choice, I used almond

2 tsp                      instant yeast

¼ cup                    granulated sugar, (white or brown)

3 cups                   cake flour

½ tsp                     fine salt

¼ cup                    coconut oil

¼ cup                    vegan butter or margarine


½ cup                    vegan butter or margarine

½ cup                    granulated sugar (white or brown)

2 TBS                     organic coco powder

¾ cup                    dried cranberries

Get in my belly!

How to do it:

  1. In a microwave proof bowl, or in a small saucepan, add the milk and sugar. Heat until just warm, not boiling.
  2. Add the yeast and mix together. Add this mixture to the bowl of a stand mixer.
  3. Using a dough hook, put the mixer on slow speed and add 2 cups of your flour.
  4. When incorporated, add your softened butter and room temperature coconut oil a teaspoon at a time.
  5. Add the last cup of your flour a little at a time, keeping eye on the consistency. You don’t want it to be too dry. Slightly sticky and soft is your aim.
  6. Knead on a medium speed for 6-8 minutes until the dough is soft, pliable and a little tacky.
  7. Place in a lightly oiled bowl, turn the dough once to cover with oil. Cover with cling wrap and place in the fridge overnight.

Day 2:

  1.  Take your dough out the fridge and let sit on the counter for about an hour to warm up a little.
  2. Grease 2 loaf tins.
  3. While it is resting, mix your filling.
  4. In a microwave proof bowl soften the butter. Add the sugar and cocoa powder and mix with a spoon until combined.
  5. On a clean, lightly floured work surface. Cut your dough in half. Roll each piece of dough into a rectangle about 8mm high, 15 cm wide and 30 cm long. Spread half your chocolate filling across the dough and sprinkle with half the cranberries.
  6. Roll the dough up relatively tightly starting at the bottom of the long end.
  7. When you have a nice sausage. Cut it lengthways down the middle. Arrange the two ropes, filling side up, pinch the one end together and put one leg over the other about 3 times resulting in a twist. Pinching the ends together again.
  8. Collect your braid and place gently into your loaf tin.
  9. Repeat with the other dough.
  10. Cover the loaf tins with cling film and place in a warm spot for 90 minutes, or until doubled in size.
  11. Preheat the oven to 180°C.
  12. What I do is preheat my oven during the 90 minutes and put my loaf tins in the drawer under the oven where it’s nice and warm.
  13. When the loaves have proved, remove the clingfilm, and bake in the preheated oven for 30-40 minutes. You want the loaves to be a toasty brown on top.
  14. Leave to cool in the pans for 10 minutes, then take them out and finish cooling on a cooling rack.
  15. Enjoy warm!

Thanks for reading and I hope you enjoy this as much as I did. And as always, if you try this out drop me a message about how it turned out or tag me in your creations on Instagram @ninarlasvegas

Love and health to all of you and stay safe!



Mexican Rice bake (vegan)

If you’ve read any of my savoury posts you’ll know I am mad about Mexican flavours. I love spicy anything. This recipe is made with loads of nutrient rich foods like beans, garlic, peppers, tomatoes, and Spekko brown rice which is low GI so you end up with a really “good for you” meal which lasts ages.

It takes about an hour in total to make but is fairly simple.

Spicy, hearty, delicious

What you’ll need:


1 TBS                     olive oil

1                              medium onion, chopped

1                              clove garlic, chopped

1 tsp                      paprika

1 tsp                      cumin

1 can                     borlotti beans (You can also use black beans or red kidney beans. It depends on your preference.

1 can                     corn, drained

1                              red pepper, chopped

½ cup                    sliced jalapeños

4 cups                   cooked brown rice (I used Spekko)

½ cup                    grated vegan cheese (or normal cheese if you aren’t part of the V-gang)


2 cups                   tomato puree

1 TBS                     cumin

1 TBS                     smoked paprika

1 tsp                      dried oregano

1 tsp                      chili powder

1/3 cup                 water

2 tsp                      white vinegar

2 TBS                     maple syrup

A dash                  salt and pepper

Low GI goodness

How to do it:

  1. Preheat the oven to 180°C and spray a casserole dish with nonstick spray.
  2. Firstly, if your rice is not cooked, start that now and cook according to the packet instructions. Brown rice can take a little while to get tender so start it early.
  3. In a medium sized saucepan, add all the sauce ingredients and bring to a simmer. Keep this on a low simmer while you finish the rest of the dish.
  4. In a heavy bottomed pot, add the olive oil. When it’s hot, add the onion and garlic, cook until translucent.
  5. Add the cumin and paprika and cook for another 2 mins until it’s fragrant.
  6. Add the beans (brine and all), corn, peppers and jalapeño slices, simmer for 10 minutes, stirring occasionally.
  7. When your rice is cooked, add it to the pot with the bean mixture. Stir through to evenly combine it.
  8. Pour this mixture into your prepared casserole dish and pour over the sauce. Make sure it spread over evenly. Top with your grated cheese and bake in the preheated oven for 25 minutes.
  9. Top with chopped fresh coriander, lime wedges, avocado pieces and a dash of sour cream. Here is a recipe which gives you instructions for a vegan sour cream.

I hope you guys enjoy this recipe as much as I did! And as always if you try it out, drop me a message or tag me on Instagram @ninarlasvegas

Love and health to all of you,



Vegan sourdough pretzel rolls

Since lock down I have seen a massive lack of yeast on the shelves, and as a result so many people have been cultivating sourdough bread starters. This is awesome and I completely endorse people starting their own bread mothers.

The one problem I have with my starters is the fact that when you feed them, you have a whole chunk of discard which goes to waste. So I figured a way to incorporate my discard with a small bit of yeast to make perfectly fluffy and tasty sourdough pretzel buns.

So these are pretzel buns. Not bagel buns. Bagels are just boiled whereas pretzels are boiled in an alkali solution. This changes the flavour and texture of the crust.

Soft and tasty pretzel buns!

These are so easy to make and don’t take very long at all. It’s the perfect recipe to keep in the arsenal for sourdough discard. These were also a huge hit with the family so they will disappear quickly! But if you don’t have people to feed, you can always freeze them.

What you’ll need:

4 cups                   white bread flour

1 TBS                     white sugar

1 ½ tsp                  instant yeast

1 ½ tsp                  fine salt

1 cup                     almond milk

1 cup                     sourdough discard (100% hydration) I used a combination of my rye and white bread starter discard and it worked really well.

1 TBS                     bicarbonate of soda

1 TBS                     maple or golden syrup

¼ cup                    vegan butter or margarine, melted

2 TBS                     poppy seeds

1 TBS                     course salt, like maldon

Best served straight out the oven!

How to do it:

  1. In the bowl of a stand mixer, add the flour, sugar, yeast and salt. Give it a quick whisk to incorporate it.
  2. Pour in the milk and sourdough discard. Beat on a medium-slow speed with a dough hook for about 5 minutes until everything has come together in a soft dough. If it is too wet you can add a bit more flour, if it is too dry, add a bit more almond milk. Continue to mix for another 5-8 minutes until soft and not too sticky.
  3. Once it has all come together and it’s developed into a beautiful soft squishy dough. Transfer to a well-oiled bowl, cover with a damp tea towel and leave in a warm place to double in size.
  4. Depending on the weather and where you leave the dough. It should be doubled in size in an hour. If it might take a bit longer if it’s cold.
  5. Once doubled in size, tip it out onto a lightly floured work surface. Cut the dough into 10 equal pieces. Mine weighed out to 97g each.
  6. Roll each portion into a rope, try not to flatten it out too much. You’ll want it to be about 15-20 cm long.
  7. Shape the rope into pretzels by making a “U” shape, then twisting the top two ends together and then bringing them down to sit on the bottom of the “U”. If this is confusing have a look here ( for a visual instruction. This is a very straight forward graphic from Pretty Simple Sweet.
  8. Place them evenly on a baking tray and set aside.
  9. Preheat your oven to 200°C.
  10. In a medium to large saucepan, fill ¾ full and bring to a boil.
  11. Add in the bicarb and syrup and give it a little stir. Bring down to a simmer.
  12. Place your pretzels in the simmering water 2 at a time. Let them sit there for 20 seconds each then remove with a slotted spoon or spatula and place on your lined baking tray.
  13. When you have boiled all the pretzels, brush each one with some melted butter, sprinkle with poppy seeds and a bit of salt.
  14. Bake in the preheated oven for 15-20 minutes until lovely and golden, they will also sound hollow when you give them a little tap underneath.
  15. Serve warm with lashings of butter and jam. Or just eat as is. But most importantly, enjoy!

I hope you enjoy this recipe as much as I did, and as always, if you give this recipe a try drop me a message and let me know how it turned out. Or tag me in your creations on Instagram @ninarlasvegas.

Health and love to all of you,



Coconut and pineapple cupcakes (vegan)

It’s been a bit chilly this past week, so I have decided to bring some of the tropics to your kitchen!

What is more reminiscent of the beach than pineapple and coconut? It is a wonderful combination and the addition of the pineapple makes these cupcakes super moist.

Coconut and pineapple cupcakes!

What you’ll need:


1 cup                     coconut milk (you can also use rice or soy milk)

1 TBS                     apple cider vinegar

1 ½ cups               cake flour

½ tsp                     baking powder

½ tsp                     bicarbonate of soda

½ tsp                     salt

1 tsp                      vanilla extract

¾ cup                    white sugar

¼ cup                    coconut oil, melted

¼ cup                    canola oil

⅓ cup                    shredded coconut

⅓ cup                    crushed pineapple


½ cup                    vegan butter/margarine, softened but not melted

1 ½ cups               icing sugar

¼ cup                    shredded coconut

¼ cup                    crushed pineapple

1 tsp                      vanilla extract

Vegan cupcake deliciousness

How to do it:


  1. Preheat the oven to 180°C and line a muffin tin with cupcake liners. Give them a little spray of non-stick spray.
  2. In a small jug combine the plant milk and apple cider vinegar. Give it a little stir and set aside.
  3. In a mixing bowl add the flour, baking powder, bicarb and salt. Give it a quick whisk to make sure it is incorporated properly.
  4. In a separate bowl, add the sugar, oils, vanilla, and plant milk mixture. Whisk this together with a hand whisk until it is well combined.
  5. Add the pineapple and coconut to the wet ingredients and stir through.
  6. Pour the wet ingredients into the dry ingredients and stir until just combined. You do not want to see any raw flour, but you do not want to over mix it because your cupcakes will lose their lightness.
  7. Portion the batter evenly into the cupcake liners. My batch made 12 exactly. The batter should come up ¾ of the way up the liner.
  8. Bake for 15-18 minutes or until a toothpick inserted comes out clean. They will also be a little golden around the edges of their tops.
  9. Remove and let cool on a cooling rack.


  1. In the bowl of a stand mixer, add the softened butter. Using a whisk attachment or even an electric handheld whisk, beat until it’s light and creamy.
  2. Add the icing sugar and beat again until it becomes light and fluffy.
  3. Add the pineapple and coconut, stir this through by hand just until it’s combined.
  4. Pipe onto your cooled cupcakes, top with some shredded coconut and enjoy!
Get in mah belly

I hope you enjoy making these as much as I did! As always, if you try them out drop me a message and let me know how they turned out and what improvements you made! Also tag me in your creations on Instagram @ninarlasvegas.

Love and health to all of you, and happy baking!



vegan carrot cake

I am so in love with carrot cake. It is moist and juicy and amazing with tea. This recipe can also be made in a loaf tin or as muffins. The only difference would be reducing your cooking time for smaller tins. The go to rule is if a toothpick comes out clean your cake is cooked.

What you’ll need:


1 cup                     almond/soy milk

1 TBS                     apple cider vinegar

2 cups                   cake flour

1 tsp                      baking powder

1 tsp                      bicarbonate of soda

1 tsp                      fine salt

1 tsp                      cinnamon

1 ½ tsp                  mixed spice

3 large                  carrots, grated

1 cup                     white sugar

½ cup                    coconut sugar (you can also use light brown)

¾ cup                    sunflower or canola oil

2 tsp                      vanilla paste or essence

½ cup                    apple sauce (like baby food)


½ cup                    vegan butter or margarine

1 ½ cups               icing sugar, sifted

1 tsp                      vanilla essence

½ cup                    pecan nuts

How to do it:

  1. Preheat your oven to 180°C. Then line and spray two medium sized cake tins.
  2. In a small jug or bowl, combine the plant milk and vinegar. Give it a stir and set aside. This is going to be your vegan buttermilk.
  3. In a medium sized mixing bowl combine the flour, baking powder, bicarb, salt, cinnamon, and mixed spice. Give this a quick whisk just to make sure it is evenly incorporated.
  4. In a separate bowl, whisk together the sugars, vanilla, oil, apple sauce and the vegan buttermilk mixture.
  5. Add the wet ingredients to the dry ingredients and mix together until you can’t see any more flour.
  6. Add your grated carrots and mix until evenly distributed.
  7. Divide the batter between the two cake tins and bake for 30-40 minutes until a toothpick inserted comes out clean. Mine took 36 minutes so just keep an eye on them.
  8. Let cool in the pans for 10 minutes, then transfer to a wire cooling rack to cool completely.
  9. While your cakes are cooling you can prepare the icing.
  10. In the bowl of a stand mixer, add your softened butter. Using a whisk attachment, beat until light and fluffy.
  11. Add your icing sugar a bit at a time, beating between each addition until everything is incorporated. Continue to beat for another 3-4 minutes until the icing is lighter in colour and fluffier.
  12. Ice your cake only when it is fully cooled otherwise the icing will slide straight off. Remember to sandwich your two cakes together with a good dollop of icing.
  13. Decorate as desired and sprinkle with chopped pecan nuts. I used a basket weave nozzle to get a baskety effect but you can just smooth the icing around if you want quick and easy.

If you are looking for more delicious vegan cakes, how about trying these on for size!

Best ever vegan chocolate cake

Very Berry vanilla cake

I hope you enjoy making this as much as I did! And as always, if you give it a try send me a message and let me know how it turned out and what improvements you made! You can also tag me in your creations on Instagram @ninarlasvegas.

Love and health to all of you, and happy baking!



vegan hot cross buns

It’s Easter! Hot cross buns are one of the essential Easter treats. Don’t get me wrong, they are good any time of the year but just taste extra good in April.

I made these yesterday for Good Friday but I was slow in getting it posted. They came out so well and can quite easily be modified to every taste. I know a lot of people don’t like the fruit in the buns so it’s quite easy to swap out the fruit for chocolate chips. Play around with flavours, you’ll never know what hits a home run.

Vegan hot cross buns

What you’ll need:

500 g                     white bread flour

80 g                        castor sugar

2 tsp                      cinnamon

2 tsp                      mixed spice

1 tsp                      salt

1 small                  lime, zested and juiced

10 g                        instant yeast

80 g                        vegan butter or margarine

300 ml                  soy/almond milk

150 g                     sultanas

150 g                     raisins

For the toppings:

60 g                        bread flour

40 ml                     water

1 tsp                      lime juice (from above)

½ cup                    golden syrup

How to do it:

  1. In the bowl of a stand mixer, add the flour, sugar, spices, lime zest and yeast. Stir together briefly to combine.
  2. In a microwave proof bowl, melt the butter. Toss in the plant milk and stir through. Leave to cool until it is just warm.
  3. Pour the butter mixture into the flour mixer. Using a dough hook, mix for 10 minutes until the dough has come together.
  4. Cover the mixing bowl with a damp cloth and leave in a warm place to prove for about an hour. It’s should double in size.
  5. Put the bowl back on the mixer, and using the dough hook, mix in your fruit. Do this on a low speed until it is mainly incorporated. You don’t want to over mix, just distribute the fruit throughout.
  6. Scrape the dough out onto a clean work surface. It’s time to portion the rolls. It’s easier to weigh your dough and then divide that by how many rolls you want. I had 1.2 kg of dough and divided mine into 120 g rolls. These make a nice big bun, perfect for teatime.
  7. Shape each portion into a boule and place on a lined baking tray about 2 cm apart.
  8. Cover loosely with a tea towel or clingwrap and leave somewhere warm to prove again for another hour. (What I do is preheat my oven at this time and leave the tray in warming drawer below the oven.)
  9. If you haven’t already preheated your oven, do it now and set it to 200°C.
  10. While you are waiting for it to preheat mix the paste for the crosses.
  11. In a small bowl add the flour, water and lime juice. Mix until a soft paste forms.
  12. Put this in a small piping bag or if you don’t have one then put it in a Ziploc bag and cut a small hole in the corner.
  13. Pipe a cross over each proved bun and put them in the oven for 20-30 minutes. They should have a lovely golden colour.
  14. It’s best to add your glaze while they are still hot. Heat the syrup in the microwave for a couple seconds until runny. Using a pastry brush, coat the top of your hot buns with the syrup.
  15. Leave to cool. These are great toasted and slathered in vegan butter and jam.

I hope you enjoy making these as much as I did! Don’t forget to drop me a message if you give them a try and let me know what improvements you made and how they turned out! Or tag me in your creations on Instagram @ninarlasvegas.

If you’re looking for something a bit different, have a look at some other recipes I’ve made:

Vegan Banana Bread

Orange and Cranberry Muffins

Chewy Choc chip cookies

Love and health to all of you!



Chewy choc chip cookies (vegan)

I’ve been trying for a while now to get the prefect vegan chocolate chip cookie. Perfectly chewy, good for dunking, 1 is never enough kind of cookie. You know the type. Today I have cracked the code, it took about 3 different variants of this recipe to settle on one that was good enough for me to share.

Chunky chewy choc chip cookies!

What you’ll need:

100 g                     softened vegan margarine or butter

100 g                     white sugar

50 g                        coconut sugar

1 tsp                      vanilla extract or paste

2 tsp                      Ogram egg replacer mixed with 2 TBS water. You could also use 1 medium mashed banana instead but I haven’t tried it.

190 g                     cake wheat flour or all-purpose

½ tsp                     bicarbonate of soda

½ tsp                     fine salt

140 g                     dark chocolate chopped into pieces about 1-2 cm big. You can also use dark chocolate chips. (Remember to make sure it’s proper dark chocolate for the vegan option)

2 TBS                     water (as needed)

Fresh out of the oven!

How to make it:

  1. Preheat the oven to 180°C and line a baking tray with baking paper or a silicone mat.
  2. In the bowl of a stand mixer, add the sugars and the softened butter and beat on a medium speed for about 6 minutes until it has become fluffy.
  3. In a separate bowl add all your dry ingredients and mix together with a fork to distribute everything evenly.
  4. Add the essence and your mixed egg replacer to the butter mixture and beat for another 30 seconds.
  5. Shoot in the dry ingredients and beat until mixed through (You don’t have to over mix here just stop when it’s all incorporated.)
  6. Fold in your chocolate pieces and get ready to bake some cookies.
  7. Using an ice-cream scoop (for big cookies) or a tablespoon, scoop out cookie dough and roll gently between your palms. Place on your lined baking tray and press down on each cookie to flatten slightly.
  8. Bake for 11 minutes or about 9 minutes if you’ve portioned smaller cookies.
  9. They will be soft when you take them out but they harden up quickly so make sure you don’t overbake them. You want them to be chewy inside.

These will keep for about a week in a sealed container, or the would freeze pretty well.

I hope you enjoy making these (and eating them) as much as I did!

If you try them out drop me a message to let me know how they turned out. Or tag me in your creations on Instagram @ninarlasvegas.

If you like these, why not try my vegan rainbow cookies?

Love and health to all of you,



Orange and cranberry muffins

Yesterday I retrieved my first food delivery during lock down. In the box was an assortment of dry goods as well as some sweet treats, included were the most beautiful little cranberries. These came together quite haphazardly but they ended up quite superb.

They don’t take very long and can be whipped up in a flash. They are sweet and tangy and go well with a warm cup of tea.

Cranberry and orange decadence

What you’ll need:

½ cup                    granulated sugar

1 ½ cups               cake wheat flour

½ tsp                     salt

1 tsp                      ground cinnamon

2 tsp                      baking powder

1                             large banana, mashed

¾ cup                    vegan butter, melted

¼ cup                    soy or almond milk

1                              orange, zested and juiced

1 tsp                      vanilla essence

1 ½ cups               dried cranberries

½ cup                    icing sugar

½ cup                    Orange Orbs – Cheaky Co. (optional but soooo worth it. You can also use normal dark chocolate.)

Orange and cranberry muffins

How to do it:

  • Preheat your oven to 190°C and line a muffin tin with cupcake liners or spray with non-stick spray.
  • In a medium sized mixing bowl add the flour, granulated sugar, salt, baking powder and cinnamon. Mix it together so it’s evenly distributed.
  • Shoot in your mashed banana, vegan butter, plant milk, vanilla essence and half of the orange zest and juice. Mix until all the dry ingredients are incorporated.
  • Fold in 1 cup of the dried cranberries, making sure the are spread through but don’t over mix.
  • Distribute the batter between your muffin tins. It should make 8 large muffins or 12 smallish ones.
  • Bake for 15 minutes or until a toothpick inserted comes out clean. Set aside to cool.
  • For the icing, mix the icing sugar and the rest of the orange juice and zest with a fork until the icing is smooth.
  • Drizzle the icing over the muffins, sprinkle with the chocolate pieces and some more cranberries.
Let’s eat!

Thanks for reading, I hope you enjoy making these as much as I did!

If you give these a try, drop me a message and let me know how they turned out and what improvements you made! Don’t forget to tag me in your creation on Instagram @ninarlasvegas or on facebook @flightoffancy.

Love and health to all of you x



Cinnamon rolls (Vegan, no yeast)

I made these rolls today for two reasons. 1 – I didn’t have any yeast and I was looking for something easy to put together, and 2 – It’s cloudy outside and cinnamon rolls are really good cloudy weather food. Any excuse for sweet treats am I right?

Warm, gooey, comforting cinnamon rolls.

I adapted this recipe from the Easy Cinnamon Bun recipe from Sam Turnball on the blog “It Doesn’t Taste Like Chicken”.

These rolls come out cakey with a really great crust. They are also really easy and require very little resting.

If you’d like sticky buns with a twist, why not have a look at my Matcha sticky buns?

What you’ll need:


560 g                     cake flour

1 ½ TBS                 baking powder

1 tsp                      salt

250 g                     vegan butter, cubed and chilled

250 ml                  Almond milk (or any nut milk of your choice)


220 g                     granulated sugar (I used white but brown is good too)

1 TBS                     ground cinnamon

50 g                        vegan butter, melted


150 g                     icing sugar

1 tsp                      vanilla extract or essence

2 TBS                     lemon juice

Tea time! Get in my belly

How to do it:

  • Preheat the oven to 200°C and spray a dish with non-stick spray. I used a ceramic oven proof dish which looked lovely but you can use anything that’s safe for oven use.
  • In a medium sized mixing bowl, add your cake flour, baking powder and salt. Mix together until everything is distributed.
  • Chuck in your cubed butter and suing your hands, mix together until you get a slightly grainy texture. Make sure there are no big lumps of butter remaining.
  • Toss in your almond milk and bring together with your hands. Knead the dough until all the flour and milk is incorporated and you have a softish dough.
  • Let the dough sit for about 10 minutes while you mix up your filling.
  • Mix together the sugar and cinnamon until combined. Melt your butter separately and have at the ready.
  • Time to roll the dough. Lightly flour your clean work surface and using a rolling pin, roll the dough into a long rectangle. Try get it evenly about 1 cm height. My rectangle came to about 25 cm x 45 cm.
  • Using a pastry brush (or your hands even) brush the melted butter all over the dough. Then sprinkle your cinnamon sugar evenly on top. Press it down lightly with your palms to make sure it sticks.
  • Now starting from the bottom of the long end, roll your dough up until you have a lovely long sausage. Cut disks from your sausage about 3 cm long. You will want to make sure they are all the same size.
  • Place your spirals in your greased baking dish so they are just touching. You don’t want them too crowded. I made 2 smallish baking dishes full with a total of 15 disks.
  • Bake at 200°C for 25 minutes, or until the tops are a soft golden brown.
  • To make the icing, add all your topping ingredients into a bowl and using a hand whisk, mix until there are no lumps. You can adjust the amount of icing sugar you add depending on how thick you want it.
  • Let your buns rest for about 10 minutes before drizzling your topping over.
  • Serve warm!
Fresh out the oven

Thanks for reading, and if you give these a try drop me a message! Or better yet, tag me in your creations on Instagram @ninarlasvegas or on facebook @flightoffancy.

Happy baking!



Moreish rice Krispies toffee bars (vegan)

I was given the idea this morning from my mother to remake the Date Rice Krispies bars my Ouma used to make. I was thinking it would be difficult to do them justice but I have managed to give them a funky twist and it turned out really well. These are completely vegan and you can’t even tell.

decadent Rice Krispies bars

They are relatively easy and if you can withstand the temptation to eat them all in one sitting, they will last over a week. This treat has a crispy base topped with a delicious chewy chocolate toffee and finished off with a decadent dark chocolate layer. They are completely moreish.

What you’ll need:

For the crispy base:

1 cup                     dried dates, chopped

¾ cup                    peanut butter, or any nut butter of your choice

1 TBS                     coconut oil

1 tsp                      vanilla extract

½ tsp                     salt

3 cups                   rice krispies

For the toffee caramel:

¾ cup                    white or coconut sugar

½ cup                    vegan butter

¾ cup                    dark chocolate pieces

½ cup                    almond or coconut milk

Chocolate topping:

1 ½ cup                 dark chocolate

2 TBS                     topping of your choice, I used some caramel pieces. You can use shaved almonds, chocolate shavings, funfetti, anything really.

Get in ma belly!

How to do it:

Rice crispy base:

  • Spray a loaf tin with nonstick spray and set aside.
  • In a food processor or blender, add your dates, peanut butter, vanilla, coconut oil and salt. Blend until a paste forms, it should be pretty thick, you’ll have to scrape down the sides quite frequently. I wouldn’t recommend using a nutri-bullet, I used mine and it put quite a lot of strain on it.
  • Tip your date paste into a medium saucepan over medium heat. This step softens the paste to make the mixing of the cereal easier.
  • When the paste softens, about 4 minutes, remove from the heat and tip in the rice crispies. Stir until they clump together and the cereal is fully incorporated.
  • Quickly transfer to your greased loaf tin and press down until you have a nice flat top. Place in the fridge to cool.

Chocolate toffee:

  • In a saucepan, add all the toffee ingredients. Stir continuously until the mixture becomes thick and gloopy. This will take about 10 minutes. If you want to rest it, take a small spoonful and put it on a plate in the fridge for a few minutes. If it sets to a thick chewy consistency, then it’s ready. Be patient here, you’ll want it to be thick enough.
  • Pour the toffee mix over the rice crispy base, use a spoon to even it out. Then return it to the fridge.

Chocolate topping:

  • When your toffee has cooled, it will be time to add the final layer.
  • In a glass bowl add the chocolate pieces. Temper it over a double boiler or in the microwave at 15 second increments. When it’s glossy and smooth, pour it over your toffee layer, use a spoon to smooth the top. Sprinkle with some shaved almonds, extra rice crispies or chocolate shavings and return to the fridge.

When the chocolate in set fully it will be time to portion. Using a knife, loosen your creation from the edge of the tin and tip out. Heat your knife in some hot water and cut it into fingers or blocks. This is very rich and super decadent I would recommend going smaller.

Keep in a cool place, will last for about a week. I wouldn’t recommend keeping them in the fridge because they can get soggy, just in a tuppaware in the cupboard (hidden from snackers) should be fine.

Treat yo self

I hope you enjoy making these as much as I did! If you give them a try tag me in your creation on instagram @ninarlasvegas or on facebook @flightoffancy.

Love and health to all of you,