These Allergy Friendly Coconut Caramel Marshmallow Bars taste as good as any chocolate bar on the market I swear (just need a chocolate factory now haha) but are dairy free, egg free, gluten free and nut free 🙂 They are not even especially difficult to make and keep for ages in the fridge!
This Dairy and Egg Free Caramel Muesli Slice came about from a review I was doing for Hubbards porridges and muesli’s..(I know…perks of the job!!!)…and was very last minute, but it honestly tastes AMAZING! I did add ground almonds since the muesli had almonds in anyway, but you could easily make it nut free by substituting the almonds with plain flour and using a nut free muesli.
Note: I was given muesli from Hubbards and coconut oil from VCO Natural to use as I wish…but having said that, I wouldn’t use them on my personal blog if I didn’t feel they were quality products and I am always honest in my reviews. Feel free to substitute these for products you prefer or have on hand.
This Vegan Chocolate Brownie is egg, nut and dairy free and can easily be adapted to be gluten free by substituting the flour with any gluten free flour mix. It also happens to be extremely delicious…I know this because I have personally consumed a naughty amount of it. But for me anything with salted caramel and chocolate is going to be a winner!
Dairy Free Baking at it’s best! Dairy and Egg free Baklava with either homemade strudel dough or store-bought phyllo….and also a nut free baklava roll for those that can’t do nuts 🙂
This Dairy Free Pina Colada Cake was inspired by my travels around the Caribbean (living a very indulged life working as a pastry chef on cruise ships) and the current trend for Poke cakes. It’s also really easy to ‘dress down’ for a really casual cake with a friend, or ‘dress up’ for entertaining/birthdays. This Dairy Free Pina Colada Cake can also be made egg and gluten free, the adaptation instructions are in the notes at the bottom of the recipe. 🙂 I like to serve mine with a tropical fruit salad . The cake itself is made up of a vanilla sponge layered with a pineapple coconut cream, coconut condensed milk and a vanilla syrup then topped with toasted coconut. You can omit the alcohol if you are opposed to it or cooking for children.
This vegan chocolate cake recipe, which obviously is also dairy and egg free, is decades old..I have no idea where the recipe came from, but its been around since my Grandmother was little! It is a fabulous recipe as its really moist, but it’s also really easy to change it up a bit and make a bit fancy. So I’m going to show you how to do just that and make it birthday party or dinner party worthy 🙂
You are going to start by making the cake in the recipe in a reasonably large round cake tin, I use a spring form tin as it makes it so much easier to get out. If you don’t have one, just line the bottom and sides of a tin with greaseproof or baking paper. Take it out of the oven when it is JUST cooked..no more! It will be dry if it’s overcooked, but really moist if its cooked just right. Then let it cool completely. For this one, I used raspberries, but you could also soak it in a coffee syrup or add any other fruit 🙂
Cheesecake would have to be one of things I miss most! And any time I have stupidly strayed from my no-dairy stance, cheesecake is generally my weapon of choice. Which I always end up regretting in a fairly major way 🙁 I have tried to make allergy-friendly versions before, the most successful probably being when I could get soy cream cheese easily, but I can’t find it anymore…and honestly, the texture was always a bit weird. Anyway, I thought I would have a play around with using tofu as the base, expecting the texture to be quite strange and need a fair bit of trial and error. But I was super impressed, it is completely smooth and creamy and most importantly, yummy! My Mum who is an avid dairy-consumer and very honest critic thought it was delicious too! Double win 🙂 It has a very faint taste of soy but definitely not a strong one. It also has quite a ‘cheesecakey’ taste which I know all the ‘cheesecake missers’ will really appreciate!
Probably the one thing I really love is chocolate caramel slice and until I found coconut condensed milk recently I had shelved it into that list at the back of my mind..the “things you miss most about dairy list”. Then someone told me it wasn’t possible to do it with coconut condensed milk…and I just love a challenge haha. A few words of warning: 1.if you have my level of self-control, you will eat the entire lot in 2 days. 2. It isn’t like a traditional caramel slice: think much oozier and chewier…but in my mind that’s a good thing! 3. There is nothing healthy about this and I am completely unapologetic about that fact because it tastes and looks sensational.