3 Vegan Treats

Author: Kerri

Everyone loves sweets, treats and bakes, and there’s no reason anybody needs to go without – whatever dietary regime they are following. For Vegans, this means no animal products at all, including dairy: butter, eggs, milk, cheese.

But how can you make sweet treats without dairy, you may well ask? Not as difficult as you think. Impress your Vegan friends with these 3 easy-to-make, melt-in-the-mouth dairy-free recipes that are big on flavour.

No Bake Protein Balls


4 Medjool dates, pitted
1 tbsp chopped almonds
3 tbsp Vegan protein powder (soy, hemp, pea or rice based)
125 g almond butter

Blend the dates, protein powder and almond butter in a food processor until smooth, then add the chopped almonds into the mixture for added texture. It should now have a formable consistency – if not, add a bit more protein powder. Roll into golf sized balls and freeze overnight to harden them up. Keep in the fridge and eat within 3 days.

Caramel Salt Cups


500 g dates, pitted and soaked (reserve the liquid)
½ tsp sea salt
1 ½ tsp vanilla extract
175 g dairy free chocolate chips
1 tsp coconut oil

In the microwave, melt the chocolate chips and stir in the coconut oil. Distribute half of the mixture evenly between a lined tray of mini cupcakes and put in the fridge to set.

In a food processor, blend all the other ingredients, then add 60 ml of the soaking water to the mixture and blitz until creamy. Distribute the mixture evenly between the cupcakes as a second layer on top of the chocolate, then add the third chocolate layer and return to the fridge. Keep in the fridge and eat soon!

Choc Chip Cookies


250 g porridge oats, finely ground
250 g ground almonds
200 g soft brown sugar
125 g dairy free chocolate chips
7 tbsp almond butter mixed with 1 tbsp extra virgin olive oil
1 tpsp flaxseed mixed with 3 tbsp water
1 tsp vanilla extract
½ tsp sea salt
½ tsp baking soda
¼ tsp cinnamon

Mix together the almond butter and oil until fluffy, then add sugar and beat until creamy. Mix together flaxseed and water and add it to the almond mixture, then add the vanilla extract. Stir in the rest of the ingredients, leaving the chocolate chips until last.

Form golf shaped dough balls and place them onto a lined baking sheet, with plenty of space around them to allow them to flatten and spread during baking. Bake in a preheated (180C degrees) oven for 10 minutes until the edges turn golden, then leave to cool for 10 minutes on the baking sheet and another 10 minutes on a wire rack. Ready, steady, nom nom nom.

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