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Caramel Popcorn Cookies

By 2 Comments

popcorn caramel cookie

Caramel is my all time favourite flavour. These taste like you’re eating a Twix bar only better cause POPCORN. They literally melt in your mouth with a nice crunch from almonds and salty popcorn. Seriously, these are so good. When I made them I had to give them away so I wouldn’t eat the whole batch. 

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popcorn caramel cookie

Caramel Popcorn Cookies

★★★★★

5 from 3 reviews


  • Total Time:     1 hour 25 minutes

  • Yield:     6 large cookies 1x



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Ingredients


Units


Scale

  • BEAT
  • 125 g vegan butter melted
  • 100 g firmly packed light brown sugar
  • 1 tsp high quality vanilla bean paste
  • MIX
  • 1 tbsp cornstarch/cornflour + 3 tbs water to form a paste
  • SIEVE
  • 255 g all-purpose plain flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • CARAMEL POPCORN TOPPING
  • 400 ml mls coconut milk
  • 300 g firmly packed light brown sugar
  • 3/4 tsp cinnamon
  • 1 tsp vanilla bean paste
  • pinch sea salt
  • 20 g vegan salted popcorn
  • 100 g sliced almonds
  • 2 tbs oil

Instructions

  1. TO MAKE COOKIES Preheat oven 180C/360F and grease 2 large baking trays
  2. In a large mixing bowl beat butter, sugar, vanilla together until combined
  3. Stir in cornstarch paste
  4. In another small bowl sieve together flour, baking soda, salt and mix together well
  5. Using a wooden spoon or your hands mix together butter and flour mixture until it forms a soft ball of dough
  6. Using a non-stick rolling pin, roll out cookie batter 1cm thick
  7. Using a large cookie cutter, cut out cookies and place on baking tray about 3cm apart
  8. Bake for 10-12 mins until cookies seem firm on top
  9. Remove from oven and let completely cool on trays
  10. TO MAKE TOPPING In a small pot stir together over high heat coconut milk, sugar, cinnamon, vanilla, and salt. Bring to boil and then slightly reduce heat. Let simmer until mixture is bubbling and has reduced by about a third. Keep watching it as you don’t want it to burn.
  11. Remove from heat and let cool
  12. Lightly fry almonds in oil until light brown and remove from heat and let cool
  13. Break up popcorn and put on top of each cookie
  14. Add a small amount of almonds to each cookie
  15. Poor caramel over cookie to seal popcorn and almonds on top of each cookie
  16. Allow to set in the fridge until caramel has set and is chewy

Notes

TIP: If you want perfectly round cookies, bake them in silicone egg rings, cutting them with a cookie cutter about half a cm smaller than the egg rings. Then leave them in the egg rings when you add topping. Let them completely set before removing the rings.

  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Category: Cookies
  • Cuisine: Snack

Keywords: caramel, dairy free, egg free, salted caramel, vegan, vegan baking, vegan cookie, video

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Vegan White Chocolate Mud Cake

By 18 Comments

Vegan White Chocolate Mud Cake

After making the dark chocolate mud cake, I wanted to make it white chocolate. White chocolate is a little hard with vegan recipes but this one is fabulous! Keep in mind this is very dense cake as it’s in the same style as a traditional mud cake. 

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Vegan White Chocolate Mud Cake

White Chocoholic Mud Cake

★★★★★

5 from 6 reviews
  • Total Time: 26 minutes
  • Yield: 2 makes 2 x 6IN cakes 1x
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Ingredients

Units Scale
  • MELT
  • 120 g vegetarian shortening ((you can use spectrum naturals, crisco or copha))
  • 40 g corn flour or corn starch
  • 50 g cacao butter ((you can use coconut oil if you don’t have it))
  • 100 g vegan white chocolate (I use Sweet Williams White Chocolate)
  • MIX
  • 125 ml chickpea water (1-2 cans should be enough)
  • 125 ml soy milk mixed with 1 tbs white vinegar
  • 3 tbs vanilla bean paste
  • 125 ml boiling water
  • SIEVE
  • 300 g plain all purpose flour or cake flour (low protein plain cake flour is the best option if available)
  • 440 g caster sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • BUTTERCREAM
  • See notes for recipe link
  • 1/2 cup fresh or freeze dried raspberries

Instructions

  1. Preheat oven 140°C/275F and grease/line 2 x 6IN cake tins and secure with baking strips (see here)
  2. Melt shortening in small pot on stove, take off heat and stir in corn flour, place back on medium heat and add cocoa butter, stir until smooth, take off heat and add chocolate and let it melt, stir to combined, if there are still chunks of chocolate, put on very low heat and stir until smooth then take off heat
  3. Add chickpea water + vanilla + milk/vinegar, whisk until combined and smooth
  4. In bowl of stand mixer with a paddle attachment, sieve flour + sugar + baking powder + salt and stir until evenly mixed
  5. Add liquids from pot very slowly and mix on lowest speed, till just combined
  6. Slowly trickle in boiling water along the side of the bowl, still mixing on lowest speed
  7. Once water is mixed, scrape down the sides, mix again on low for a few seconds
  8. Divide between tins, tap tins on bench to release air bubbles, bake 90-100 mins, check with a skewer through center, if it comes out clean it’s ready
  9. Let completely cool in tin as its a delicate cake, then flip on cake rake
  10. See recipe below for BUTTER CREAM for filling and icing
  11. When filling cake press raspberries into the buttercream

Notes

For Buttercream Recipe GO HERE
 
NOTES ABOUT THIS CAKE * This is a very dense cake due to the white chocolate, if you leave it in the fridge it will become hard and heavy so not ideal if you want to stack a tall cake. I would advise bringing to room temp before you stack this cake, or stack once cake has completely cooled straight after baking. * This cake also works really well with ganache * This is a great caving cake as it doesn’t crumb too much
  • Prep Time: 25 minutes
  • Cook Time: 1 minute
  • Category: Berries, Birthday, Cake, Chocolate, High Tea, Summer, Wedding Cake

Keywords: dairy free, egg free, vegan, vegan baking, vegan cake, vegan chocolate

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Simple Vegan Caramel Sauce

By 4 Comments

Vegan Caramel Sauce

I am such a sucker for caramel. On my vegan journey I really started to miss Cadbury caramel koalas. So I worked out how I could make simple never ending caramel….. god help us all! This vegan caramel recipe is very easy to make and it’s great in all your vegan cakes, desserts and cookies! Once you make this very simple recipe you will never go without vegan caramel again!

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