Know any peanut butter lovers?
If so, I have the perfect treat you can gift them on Valentine’s Day… huge chocolate peanut butter hearts!
These treats are so simple to make but definitely have the ‘wow’ factor. They’re giant in size so perfect for sharing with your loved ones ♥
Today I’m sharing some delicious home-made vegan truffles that are really easy and quick to prepare. With a fudgy centre speckled with shiny red cranberries and a dark chocolate coating, these truffles are the perfect treat for the festive season. They also happen to be packed full of nutrient-rich ‘feel-good’ ingredients, making them one festive treat that you definitely won’t regret indulging in!
To make these treats, it’s simply a case of whizzing the filling ingredients in a food processor, rolling it into balls and then dipping them in melted chocolate. The hardest part is waiting for the chocolate to set before you can dive in!
These truffles make a lovely, thoughtful gift for sharing with friends, family and work colleagues. I love to buy cute little chocolate boxes that fit six truffles, which I then finish off with some festive ribbon and a home-made label.
I originally shared this recipe in the Bit of the Good Stuff cookbook back in 2016, and it’s received lots of lovely feedback! Since my cookbook is almost out of print, I thought I would share the recipe on the blog so more of our lovely readers can access it.
If you make these Dark Chocolate Cranberry Truffles (or any other recipes on our blog), I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.
With love,
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Today I’m delighted to be sharing the recipe for one of my favourite childhood treats – Old Fashioned English Bread Pudding. Its name certainly doesn’t do it justice though, as it tastes nothing like bread nor would I describe it as a pudding! Instead, it is more like a sweet, dense fruit cake. It is delicious served with a hot cuppa, and also makes a fantastic energy-boosting snack to stash in your backpacks for hikes and bike rides. I think this year, all of us have been spending a lot more time outdoors and we definitely need some tasty snacks to keep us fuelled and put a spring in our step. This bread pudding definitely fits that bill!
When I first went vegan, I thought that I was going to have to forego this favourite treat of mine, but it turns out that it was really easy to ‘veganise’ my family’s traditional bread pudding recipe. It was simply a case of switching the cow’s milk for plant milk (I use soya), switching the butter for oil, and ditching the egg. I honestly couldn’t tell the difference from the original. I was absolutely over the moon that my beloved bread pudding was back on the menu.
When I was selling my cookbook at local fairs, I would often take some trays of bread pudding to display on our stall, and they would go in a flash. It was a running joke that the bread pudding was our top sales person as people would often buy a slice, then come back to buy the book specifically for that bread pudding recipe!
Since my cookbook is almost out of print, I thought it would be useful to share the recipe here on the blog, so everyone can enjoy a slice or two of this tasty treat.
It is really easy to make and super cheap too! It is traditionally made with stale bread, but as bread never hangs around long enough in my house to go stale, I buy a cheap loaf of wholemeal bread instead. The supermarkets’ own brand medium-sliced bread only costs about 60p and you need less than a whole loaf to make 16 slices of bread pudding, making it an absolute bargain!
If you make this Old Fashioned English Bread Pudding, I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.
With love,
Sharon xx
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Happy Easter everyone! Today, I’m excited to be sharing with you the recipe for Pret’s world famous Dark Chocolate and Almond Butter Cookie! 🍪 This has to be one of the best cafe cookies available, and one of my personal favourites! Fresh from the oven, this decadent chocolate cookie is crunchy on the outer edge, gooey in the middle with melting chunks of dark chocolate and crunchy almond pieces throughout. It’s so good!
If you’re looking for a special occasion dessert that is super easy to make but has the ‘wow’ factor, then today’s recipe is for you! It’s a rich chocolate torte, consisting of a silky smooth ganache set on top of a biscuit base. There is no baking involved and it only takes around 20 minutes to prepare. The hardest part is waiting for it to set before you can dive in!
The inspiration for today’s recipe was a Dark Chocolate & Coconut Tart that I spotted in this month’s Vegan Life magazine. It looked so decadent and inviting! As I love playing around with recipes and creating my own take on them, I decided to switch the pastry for a biscuit base (to make it a ‘no bake’ recipe) and I experimented with different ingredients for the chocolate filling. I’m not personally a big fan of the chocolate coconut flavour, so I opted to use soya cream instead of coconut milk, and it worked really well!
For the biscuit base (aka cookies for our overseas friends!) I chose to use Lotus Biscoff biscuits. The sweet caramel flavour of these biscuits worked beautifully with the rich dark chocolate ganache. I added a little sprinkle of Biscoff crumbs on top to finish off the torte and it looked so pretty… like little flecks of gold!
If you’re gluten-free, you can easily switch the Lotus biscuits for a gluten-free biscuit/cookie instead. One of my favourites are the Nairn’s Gluten Free Biscuit Breaks and I think their Stem Ginger Biscuit could work well in this recipe. I’ll definitely have to give it a try.
I made this torte to share with friends and family over the festive holidays and so far, it’s going down a treat. Everyone that’s tried it has given it a big thumbs up!
It is pretty rich and filling, so be sure to slice modestly. (The recipe below will easily serve twelve). I love to serve the torte with some fruit compote on the side. The fruit helps to cut through the richness of the chocolate. Cherry or raspberry compote are my favourites as I find their flavours pair really well with chocolate. Adding the compote also helps to ‘dress’ the serving plate (though I really need to work on my plating skills! 😂)
If you make this Easy Vegan Chocolate Torte, I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.
With love,
Sharon xx
P.S. A huge thank you to everyone who has left a comment or review on this recipe! Your feedback honestly means the world to me, and I love hearing about the creative twists and adaptations you’ve tried. It’s also so helpful for others in the community who come to make this torte, so please do keep sharing your experiences — I truly appreciate it! ❤️
This beautifully moist and zesty Vegan Orange & Almond Cake is made with wholesome, nourishing ingredients. Lightly sweetened and infused with the sunny flavours of fresh orange and almond, it’s perfect for afternoon tea, gatherings, or as a wholesome treat any day of the week!
This cake was inspired by a scrumptious slice of orange and almond cake I once enjoyed at the Holburne Museum Garden Café here in Bath. Determined to recreate it at home with nourishing, plant-based ingredients, I set to work… and I’m delighted to say it turned out beautifully! Moist, flavourful, and subtly fragrant, it’s become one of our firm family favourites.
Unlike most cakes, this one is packed with goodness, including vitamin C, vitamin E, B vitamins, plant protein, and fibre – and provides slow-release energy thanks to the use of wholegrain flour and almonds.
AND it’s easy to make. Even for me! (And if I can bake it, you definitely will be able to).
It’s had great feedback from friends and family. I hope you love it as much as we do!
Why You’ll Love This Cake:
Recipe Cards
If you make this Vegan Orange & Almond Cake, I’d love to hear what you think – and any creative twists you try! Tag your photos with #bitofthegoodstuff on social media – I always love seeing your creations! You can also connect with me on Instagram, Facebook, or Pinterest.
With love,
Sharon xx
