Chocolate Pancakes with Rich Chocolate Sauce

Everyone loves pancakes, and it is essential to have a good few recipes for creating quick and exciting breakfasts or puddings, and obviously for Shrove Tuesday a.k.a. Pancake Day 🙂

It would be logical to presume it wouldn’t be possible to make nice pancakes without the milk and eggs, because in essence a pancake is just milk, eggs and flour. But you would be very wrong, it is in fact very easy to make delicious, authentic tasting and looking pancakes without any milk or eggs in sight. I have, mind, eaten some bad rubbery vegan pancakes along the way, but these are not them. These turn out as lovely light, puffy pancakes (yes no egg needed involved!). Perfect for eating from a stack and smothered in sauce.

We’re generally a sugar and lemon, or golden syrup household, but the picture on the cover of this month’s Waitrose food magazine of these chocolate pancakes tempted me in. Chocolate pancakes covered in chocolate sauce looked so deliciously double chocolatey good, that I had to have a tweak of the recipe to make it dairy and egg-free.

And they’re good. We had them as a dessert, as I am not sure I can cope with that rich chocolate sauce at breakfast time. But you never know! There’s a sinful breakfast right there if you want one.

Happy Pancake Day to all. I hope you enjoy these deliciously chocolatey pancakes as much as we did.

Chocolate Pancakes

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian  and vegan)

makes approx 10-12 pancakes

1 cup plain flour

2 tsp baking powder

2 tbsp cocoa powder

2 tbsp caster sugar

pinch of salt

1 tbsp flavourless oil, I used sunflower

1 cup dairy-free milk

  1. Whisk together the flour, baking powder, cocoa, sugar and salt.
  2. Pour in the oil and milk and whisk to make a smooth batter. If possible leave to rest for half an hour before using.
  3. Heat a frying pan to medium hot, wipe with a dab of oil and fry ladlefuls of the batter. You will know it’s time to turn them over because the bubbles will rise to the surface of the pancake showing it’s time to flip.
  4. Keep warm in the oven until ready to serve.

Rich Chocolate Sauce

(dairy-free, egg-free, nut-free, sesame-free, gluten-free, can be soya-free, vegetarian and vegan)

50g dairy-free chocolate

1 tbsp dairy-free margarine

1 tbsp maple or golden syrup

2 tbsp dairy-free milk

  1. Gently melt all the ingredients together, either in a saucepan or in the microwave.

Tarte aux Framboises (Raspberry Tart)

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Happy New Year! 2018! The years seem to tick by pretty fast at the moment. However, they might be going by fast but I’ve decided that 2018 is going to be a good one – surely a little positive thinking should be able to encourage the year to start in a good direction.

It’s been a little quite on my blog in the last few months, i’ve been spending more time developing ideas and doing the actual cooking than the writing up, so I’m starting 2018 in a good place with ideas, plans and recipes a plenty.

There’s so much more buzz around free-from than when I started my blog nearly 6 years ago, and certainly many more products for sale (although I’d have to say the egg-free options are still sadly lacking) which is fantastic. But, it seems to me that lots of the products and recipes available fail to think about flavour or appearance. I don’t see why a free-from foodstuff should not be as pretty as a ‘conventional’ one and it should certainly taste as good. Someone kindly bought Big S some vegan cakes recently – they looked ok but oh my, I have never eaten anything so heavy or tasteless masquerading as a cake before! Why do people accept such offerings? Maybe deep-down inside many people think sweet treats can’t be really tasty without dairy or eggs?! Well, I’m telling you they can be (sometimes they can be far nicer!). Ok, they’re often not identical, but I’m on a mission to prove the friendly food can be delicious food – there’s no making do or missing out with my recipes!

 

This tarte aux framboise is a perfect example. I think it looks good (I hope you agree!) and it certainly tastes good – I ramped up the vanilla in the creme patisseriere to compensate for the richness which is lost when eggs are not used – so good I served it for our New Years Eve party. I don’t think anyone felt like they were eating an inferior ‘free-from alternative’ – job done 🙂

Whilst the delicate arranging of fruit makes this tart look complex it really is very simple – a crisp blind baked pastry case (shop bought shortcrust pastry is fine), a rich vanilla scented custard, fresh fruit and an apricot jam based glaze. All that is required is a little patient arranging and you have a pudding worthy of any patisserie window! p.s. note the difference between the next two photos – the apricot glaze really is the icing on the cake!

Tarte aux Framboises

(dairy-free, egg-free, nut-free, soya-free, vegetarian and vegan)

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make one 12 inch tart

for the pastry case:

1 recipe shortcrust or 1pack of shortcrust pastry

  1. Follow this recipe substituting dairy-free margarine for the butter, or use shop bought that is dairy-free
  2. Roll out the pastry and line a tart tin. Fill with cling-film or parchment filled with baking beans. Bake at 200 degrees Centigrade (180 degrees Fan) for 15 minutes. Remove the beans and bake for a further five minutes until golden. Cool.

for the creme patisseriere:

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2 tbsp plain flour

1/4 cup corn flour (cornstarch)

1 1/2 cups dairy-free milk

1/3 cup caster sugar

1tsp vanilla paste or extract or seeds from I vanilla pod

Salt

  1. Heat 1/2 cup of oat milk until almost boiling, then whisk in the flours until smooth. Set aside.
  2. Heat together the sugar and 1 cup of dairy-free milk until the sugar has melted.
  3. Keeping the mix over a low heat stir in the vanilla, pinch of salt and flour mix. Whisk over the heat until thickened.
  4. Pour into a bowl and cover with cling film (touching the top of the creme pat so no skin forms) and leave to cool

for the nappage (glaze):

1 tbsp apricot jam

1 tbsp water

  1. To make the nappage (apricot jam glaze) heat the apricot jam with 1 tbsp water (strain if lumpy) until bubbly and sticky.
  2. Brush over the fruit whilst hot

to assemble:

  1. Whisk the creme pat thoroughly and either pipe or spoon a 1/2 cm layer into the tart shell.
  2. Top with raspberries (whole or sliced in half) and bush with hot nappage.
  3. Leave to cool before eating.

Chocolate Caramel Bars

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Next up in my series of homemade chocolate bars are a friendly version of my very, very favourite creamy dreamy Caramel. I’ve always loved the combination of sweet sticky runny caramel and smooth chocolate, it’s a match made in heaven. As a child I would always opt for a Cadburys Caramel if given a choice of chocolate, which gives you some insight into my fondness for chocolate and caramel! And I quite liked the bunny in the advert.

Free-from chocolate is ever improving in variety as well as taste, but I’ve never found anything like a caramel bar. Maybe there are some vegan versions but vegan chocolates are rarely suitable for dairy and nut allergies, so we’re left with only the more serious-looking slabs of free-from chocolate to (not) get excited about.

I know one of the things that my girls would most like to experience is a wider choice of chocolates, hence these experiments to make homemade versions. And they always prove popular. And of course, it’s a fun challenge to take on.

The inspiration for this recipe came from making a caramel sauce to serve with brownies. I made it earlier in the day and let it cool. That’s when I noticed that it had thickened nicely on cooling, to a very similar consistency to the filling of a famous brand’s Caramel bar. Bingo, lightbulb moment! Within minutes I was making the chocolate cases for the caramel, and they were ready for an after lunch treat. Honestly, homemade chocolates sound like a total faff, but they can be easy and the results are always thoroughly rewarding. The bars are top notch chocolate bars, with oozy sweet sticky caramel. My dream chocolate made friendly at last.

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Caramel Chocolate Bars

(dairy-free, egg-free, nut-free, sesame-free, can be soya-free, can be gluten-free, vegetarian and vegan)

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1/2 cup dairy-free milk

1/2 cup dairy-free margarine

1 cup sugar

2 tbsps syrup (golden or maple)

2 tbsps cornflour

a pinch of flaky salt (optional)

150g dark dairy-free chocolate

  1. First make the caramel filling. Pour the dairy-free milk into a sauce pan. Add the cornflour and gently dissolve over a low heat.
  2. Add the other ingredients (except the chocolate). Add salt if using.
  3. Bring to the boil, then turn down the heat and simmer until the sauce has thickened enough to easily coat the back of a spoon. Cool and set aside.IMG_3184

To make the bars:

  1. Start by tempering the chocolate. In a microwave or over a Bain Marie, only just melt the chocolate, then stir until all the pieces are melted. You need to bring it down to 31 degrees either by stirring in the bowl until the temp has reduced, adding a little unmelted chocolate or by pouring out onto a cold work top ( I have a marble board which is perfect for the job) and move it around with a palette knife until it has cooled and has turned beautifully shiny.
  2. Pour a blob into each mould and evenly coat all the sides, a small brand new paint brush may help. Leave to set for a few minutes and then paint on another layer (or preferably two more). Place in a cool spot to firm up.IMG_3191
  3. Spoon the cooled caramel into the coated moulds (there will be plenty leftover to use as a warm caramel sauce). Cover with a layer of chocolate, making sure all the gaps are sealed or the caramel will ooze out.IMG_3192
  4. Leave to set and then unmould and consume!IMG_3197

Baked Caramel Cheesecake (dairy-free, nut-free, egg-free)

Are you a baked or unbaked cheesecake fan? I definitely prefer unbaked one but they seem almost distinct desserts to me, more like siblings than twins. So it’s probably a good thing to have a wonderful baked cheesecake in your repertoire as well. In fact, I did some cheesecake research before devising this recipe and it seems that cheesecakes are popular throughout much of the world, with subtle variations but the baked version is more traditional.

There are many vegan recipes for baked cheesecakes but most seem to be made of soaked cashews. Clearly that’s not going to fit with my requirements of being nut-free but also I personally think people are deluding themselves with cashews. To me the resulting concoctions taste like cashew nuts funnily enough – like all nuts they have a strong pervading flavour. It seems like that’s just me as people rave about cashew-based puddings, but I have never come across a cashew product which isn’t inherently nutty. So, yep you guessed it, there are no nuts in my baked cheesecake!

This cheesecake recipe is made using tofu and in my opinion gives amazing results, the texture is completely spot on to replicate the dense, slightly cloying nature of a baked cheesecake, with the bonus prizes of a bit of wobble and squidge. I have to admit that while the results were really authentic, nobody in the family liked it as much as an unbaked cheesecake – I guess we’re just a family that prefers that fresher taste.

To add flavour to tofu which is essentially very bland, I’ve incorporated a few dollops of Lotus caramelised spread, giving a wonderful caramel taste which works so well with a fruit syrup. I’m thinking that chocolate spread or Wow Butter would work well too.

 

Baked Caramel Cheesecake

(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan) N.B. contains soya

Makes an 8 inch cheesecake

15 ginger nuts or 18 Lotus biscuits

3 tbsp dairyfree margarine

300g silken tofu

1 tbsp cornflour

1 tbsp dairyfree milk

4 tbsp lotus caramelised spread

4 tbsp icing sugar

  1. Preheat the oven to 160 degrees Centigrade
  2. Turn the biscuits into crumbs by either placing in a bag and thumping with a rolling pin or whizzing in a food processor
  3. Melt the margarine and combine with the biscuit crumbs. Press firmly into a springform cake tin and bake for 10 minutes. Cool.
  4. Mix together the cornflour and milk to make a thin paste and set aside.
  5. In a food processor, blend together the tofu cornflour paste, lotus spread and icing sugar until totally smooth.
  6. Pour on top of the biscuit base and level off. Bake for 30-40 minutes, or until set with a little wobble in the middle and slightly browned around the edges.
  7. Leave to cool fully in the tin.
  8. Serve with blueberry couli or caramel sauce.

Strawberry Creams

One thing Little S dreams of but has never been able to indulge in is a box of chocolates. A pretty box filled with an array of beautiful chocolates with delicious fillings… well, who wouldn’t want such a thing? So I’m on a mission to make one for her birthday as a little surprise (Shhhh!)

We have a great fondness for Choices caramels, but they’re all one flavour which isn’t quite the same as the surprise and choice you get from a selection. I want to recreate the thrill of looking at the mini chocolate menu and choosing your favourite!

So these strawberry creams are the first in a series of filled chocolates and one of my very favourites. In my opinion the flavours of dark chocolate and berrry flavoured fondant are a match made in heaven. They’re also as simple as can be – as long as you have a chocolate mould and some patience you too can make shop worthy chocolates.

The fondant filling is simple: icing sugar (I used Sugar and Crumbs flavoured icing sugar as it’s totally safe and adds an extra oomph of flavour) mixed with a fresh strawberry purée, what could be easier!

Strawberry Creams

(dairy-free, egg-free, nut-free, sesame-free, can be soya-free, gluten-free, vegetarian and vegan)

1 tbsp fresh strawberry puree (or maybe a little more)

1 cup icing sugar

100g dairy-free dark chocolate

  1. Melt the chocolate following the instructions here. It needs to be tempered to get a lovely shiny finish.
  2. Coat the moulds with the about 3/4s of the chocolate. Leave to set.
  3. Meanwhile make the strawberry fondant filling. It needs to be like very thick icing, so start with 1 tbsp of puree and add more if necessary.
  4. Pour the fondant into the set chocolate moulds.
  5. Cover with the remaining chocolate and leave to set.
  6. Try not to eat too many at once 😉

 

Dairy-free MilkyWay Chocolate Bars

Chocolate – it’s ubiquitous isn’t it? Everywhere you go there are tempting, brightly packaged chocolate treats enticing you to buy them… at the check out in most shops. Chocolate really must be the sweet treat of choice for most of the population…. and, I’m certainly a big fan.

The desirability of chocolate seems to start very young, even tiny tots are regularly seen clutching some child targeted chocolate bar, perhaps with the rest smeared over their face. Those chocolate wrappers are so bright and tempting.

Not only that, but any ‘family trail’ will have a chocolate treat at the end, most school prizes seem to be bars of chocolate, any seasonal date in the calendar has its own dedicated chocolate (easter, Christmas etc). So it’s everywhere. So it’s bit of a disappointment that you can’t enjoy the same sweetly seductive chocolate bars as your friends. It’s certainly a good way to feel different from your peers. I know it’s something Little s is feeling keenly at the moment, she often wonders what it would be like to pop into any old shop and scoop up an exciting and delicious chocolate bar. She sees people eating whatever bar it is and comments on how nice it looks.

Dairy-free chocolate bars are certainly improving and becoming more ‘fun’ looking, but often those vegan equivalents of well known brands ‘may contain milk’ – not helpful if you avoid ‘may contains’. I know the ‘may contain’ label is  a contentious issue (thanks again to that no-longer twitter follower who decided to rant at me about how may contains means nothing and I what did I know!) but we have always been advised to avoid may contains due to the risk they may pose. So once you’ve removed many of the exciting options you’re left with a meagre selection of fairly serious-looking bars which are only available in specialist shops – not quite like the chocolate display in the corner shop!

Armed with my trusty chocolate bar moulds I’ve experimented with a few bars and had some successes I’m rather proud of. I’m looking at you, gorgeous shiny KitKats but certainly there have been many experiments which I haven’t got quite right. Lately I’ve been experimenting with soft nougat and was intending to make a homemade Double Decker bar but my moulds are far too shallow for the double layer. So I ditched the crispy bottom layer (shame really because it tasted pretty nice) and ended up with a homemade MilkyWay. In the UK a MilkyWay is a soft nougat enrobed in chocolate, without the addition of caramel that the US version has. When I was growing up MilkyWays were particularly targeted towards children, so just the right kind of chocolate for me to recreate for the girls 🙂

The nougat isn’t hard to make but you will require a sugar thermometer for accurate temperature reading, and a silicone chocolate mould will certainly help to give the proper bar effect. My nougat is maybe a little softer than commercial nougat but keeping them in the fridge or even the freezer irons out that problem. It’s another recipe where I’ve used ‘aquafaba’ to good effect – something the world seems to have heard of now.

Dairy-free MilkyWay Bars

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, can be gluten-free, vegetarian and vegan)

 

Makes 8-10

80ml/1/3 cup water

2/3 cup/80g liquid glucose

175g/1 cup caster sugar

50ml/just under 3 tbsp aquafaba

pinch of cream of tartar

40g dairy-free chocolate melted (optional)

for the coating:

100g dairy-free chocolate melted and tempered

  1. Line a baking tray (approx 30×20 cm) with foil and oil
  2. Place the sugar, water and glucose in a pan and bring to a boil. Simmer until it reaches 116 degrees Centigrade or 240 degrees Fahrenheit
  3. Meanwhile, whisk together the aquafaba and the cream of tartar until you have peaks and lots of volume like a meringue mix.
  4. Also, melt the chocolate
  5. Once the sugar mixture has reached the correct temperature, slowly incorporate into the meringue mix. I poured it into my running KitchenAid using the paddle attachment. Stir in the melted chocolate if using.
  6. Pour into the greased baking tray and place in the fridge to set.
  7. Then melt and temper the chocolate (instructions here)
  8. Using three quarters of the chocolate, coat the moulds with the chocolate and leave to set
  9. Cut the nougat into batons – this is tricky and I’d recommend a quick freeze beforehand to make it easier – and place inside the chocolate coated moulds.
  10. Cover with the remaining chocolate and leave to set.
  11. Ideally keep in the fridge (or freezer of you are after a frozen treat) until ready to eat.