Fudgy Thumbprints filled with Chocolate Ganache

These are the perfect little cookies to brighten up a cold january day (or to make a friend doing Veganuary smile!) – after all nothing improves the mood more than some gooey chocolate and fudgy/toffee sweetness. The fudgy flavour comes from soft brown sugar and the chocolate ganache filling remains soft and slightly gooey, even once it has set. Big and Little S voted these as some of their all time favourite cookies – high praise indeed!

Fudgy Thumbprints filled with Chocolate Ganache (dairy-free, egg-free, nut-free, soya-free [depending on chocolate used], sesame-free, vegetarian and vegan)

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makes about 18

  • 5 tbsps oat milk
  • 5 tbsps sunflower oil
  • 3/4 cup soft brown sugar
  • 1 tsp vanilla
  • 1 3/4 cups plain flour
  • pinch salt
  • 1/2 tsp bicarbonate of soda

for the ganache:

  • 100g dairy-free chocolate
  • 1/4 cup oat cream
  • 1 tsp golden syrup

– Preheat the oven to 180 Degrees Centigrade/ Gas mark 4

– Line a cookie sheet with baking parchment

– In a large bowl whisk together the oat milk, sunflower oil, sugar and vanilla.

– Sift in the flour, salt and bicarb and bring together to form a soft dough.

– Roll into 18 even sized balls and place (well spaced) on the cookie sheet. Using a wet thumb, press an indentation into the centre of each ball.

– Bake for 15-20 minutes until golden, risen and cooked through (check the bottoms to see if fully cooked). If the centres have popped up, press down the indentation with the back of a spoon.

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– Cool on a wire rack.

– To make the chocolate ganache: carefully and gently melt together the chocolate, cream and syrup in a saucepan until its smooth and glossy. Cool a little.

– Pipe or spoon into the thumbprints and leave to cool.

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Mmmm, Chocolate Truffles

Fabulous dairy-free, rich and decadent chocolate truffles that are perfect for that after-dinner treat. This is the same recipe as the chocolate ganache I used to decorate the banana sundae cupcakes, just let to cool and set. Then, simply rolled in a variety of toppings. Who needs dairy in chocolate after all! Big and Little S love these 🙂
Mmmm, Chocolate truffles (dairy-free, egg-free, nut-free, vegetarian and vegan)
makes about 15 truffles
  • 100g dairy-free dark chocolate (I used Kinnerton)
  • 2 tbsps oat mik
  • 2 tbsps golden syrup
  • pinch of salt
  • to top: sifted cocoa powder, sifted icing sugar, dessicated coconut or sprinkles (or chopped nuts if you can tolerate them)

– Melt all the above ingredients in a microwave or over a bain-marie. Stir until smooth.

– Place bowl in the fridge for the ganache to fully set.

– With very cold hands (run under cold tap if necessary) roll into tsp sized balls.

– Roll each ball into the chosen topping until nicely covered.

– Place in a nice gift box, or just eat!

Banana Sundae Cupcakes

We were out of sweet treats so it was the perfect excuse for baking some delectable cupcakes for Big and Little S to have at tea time. These are rather extravagant cupcakes are packed full of gorgeous banana flavour and can be easily ‘pimped’ with chocolate nuggets and rich vanilla buttercream, then topped with chocolate ganache and sprinkles – think chocolate and banana ice cream sundae in vegan cupcake form – yum! You’ll see from the photos that Big and Little S were quite keen! Another recipe inspired by one that appears in Vegan Cupcakes Take Over the World, but tweaked to my own taste.

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

makes 12

  • 2/3 cup pureed banana (about 2 small-medium bananas)
  • 11/4 cups plain flour
  • 1/4 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup granulated sugar
  • 1/3 cup sunflower oil
  • 1/2 cup oat milk (I used Oatly)
  • 2 tsps vanilla extract
  • 45g chopped dairy-free chocolate (optional)

– Preheat the oven to 180 degrees centigrade/Gas mark 4

– Line a muffin tray with cupcake cases.

– Sift together the flour, baking powder, bicarb and salt.

– In a separate bow,l whisk together the oil, oat milk, pureed banana and vanilla.

– Pour the wet ingredients into the dry and fold gently.

– Sprinkle on the chopped chocolate (if using) and stir gently with the end of a spoon.

– 2/3 fill cupcake cases and bake for approx. 20 minutes until a knife comes out clean

– Transfer to a wire rack and cool.

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

enough for 12 cupcakes

  • 1/4 cup dairy-free spread (I used Pure)
  • 1/4 cup vegetable fat (I used Trex)
  • 2 cups icing sugar
  • 1 tsp vanilla extract
  • 2 tbsps oat milk (I used Oatly)

– Whisk together the spread and vegetable fat.

– Whisk in the icing sugar in 1/2 cup measures.

– Whisk in the vanilla and oat milk

Chocolate Ganache 

plenty to decorate and extra for chocolate truffles (recipe to follow!)

  • 100g dairy-free dark chocolate (I used Kinnerton)
  • 2 tbsps oat mik
  • 2 tbsps golden syrup
  • pinch of salt

– Place all the ingredients in a bowl

– Microwave for 1 minute until molten. Stir until smooth.

– Cool before drizzling…

– Refrigerate the rest to make into chocolate truffles (bonus, 2 recipes in 1!)