VEGAN RUM-LESS BALLS

 Vegan – 6 Ingredients – 5 Minutes Preparation – Date Free – Low Sugar – Sugar Free Option – Dairy Free – Nut Free

 

A variation of these deliciously sweet chocolate and coco-nutty balls has been floating around my family for years now. Whenever there was a family gathering, my Grandma would make these, much to everyone’s delight. Despite being referred to as rum balls, my family’s version has never contained rum – just maria/marie biscuits, cocoa powder, coconut and condensed milk.

The two issues I faced when trying to veganise the recipe were finding biscuits which didn’t contain animal products and that I’d never seen vegan condensed milk at the supermarket. There are probably vegan condensed milk recipes online but I didn’t even bother to look. I threw a few ingredients together, heated them and (somehow) on my first attempt, I had created something which closely resembled regular condensed milk.

Even with the process of making your own faux vegan condensed milk, these rum(less) balls are such a simple treat to make. With just six ingredients (none of which are dates for those date haters out there!), a stove or microwave and some sort of food processor or blender, you can make your own batch in just a few minutes.

As quick as these are to make, they’ll be demolished even faster!

INGREDIENTS

100g vegan maria/marie biscuits (I used sugar-free ones I found at ALDI that are accidentally vegan!)

1/3 cup desiccated coconut

2 Tbsp cocoa/cacao powder

1/2 cup non-dairy milk

2-3 tsp sweetener (use stevia or xylitol for a sugar-free option)

1 Tbsp tapioca starch

 

DIRECTIONS

In a bowl, whisk together the sweetener, tapioca starch and non-dairy milk, making sure there are no lumps (optional: add in a bit of vanilla extract for added flavour)

Microwave on high for 45 seconds and whisk the mixture

Microwave for a further 45 seconds and whisk again – you’re looking for a thick custard-like mixture which closely resembles condensed milk

If you prefer not to use a microwave, simply heat the mixture on the stove for two minutes, whisking until the milk thickens

Set the vegan condensed milk to the side to cool

In a food processor or blender, pulse the biscuits to a fine crumb

Transfer the crushed biscuits to a mixing bowl and stir in the coconut and cocoa powder

Once the vegan condensed milk has cooled, add to the mixing bowl and combine well

Mould the mixture into evenly sized balls and roll in some extra desiccated coconut to make them look nice and pretty

Refrigerate to firm up and enjoy!

Makes 25 balls

FAT-FREE VEGAN CINNAMON ROLLS

 Vegan – Seven Ingredients – Fat Free – Nut Free – Dairy Free – Egg Free – Oil Free – Vegan On A Budget

 

You might call them cinnamon scrolls, cinnamon rolls, or cinnamon buns – I just call them delicious!

I’ve been experimenting with this recipe over the past few weeks and have finally nailed down the directions for the perfect cinnamon rolls each and every time.

I know in America, at least, you can find vegan pre-made dough, but here in Australia I can’t say I’ve ever seen the same kind of pre-made dough, let alone a vegan one. This post provides you with a dough recipe which might be your only choice, or it’s a cheaper alternative to make your own at home.

Most recipes online call for oil in the actual dough, but I’ve found it’s not necessary. The only oil used is so minimal as it’s only needed to lightly oil bowls and pans to stop the dough from sticking. The cinnamon sugar filling has a surprise ingredient in it, in place of the oil, to add some moistness and assist in evenly distributing the sweet and spicy flavours of sugar and cinnamon.

Like I try to show with all my vegan recipes, this is yet another which is great for vegans on a budget. Seven cinnamon rolls will set you back just 60 cents. Who said eating vegan was expensive?

 

INGREDIENTS

Dough

1 1/2 cups plain flour

1 tsp dried yeast 

1/2 cup lukewarm water

2 Tbsp sugar

Filling

1/4 cup sugar

1/4 cup chickpeas

2-3 tsp ground cinnamon

 

DIRECTIONS

Combine the sugar and yeast in the lukewarm water and set aside

In a separate, large bowl add the flour and make a well in the middle

Once the yeast has doubled in size, pour into the well and start mixing the dry and wet mixtures together

As a dough begins to form, roll into a ball and place in a lightly oiled bowl

Cover the bowl with cling film and place in a warm place for an hour to rise

In a food processor, blend the filling ingredients, adding a little water (if needed) to create a smooth paste, then set aside

After an hour of your dough proofing, flour your bench and a rolling pin

Roll the dough out into a rectangle shape, around 1cm thickness

Spread an even layer of the filling over the dough

Take the edge of the dough furthest away from you and begin to roll the dough, continuing until you have a long scroll of dough

With a sharp knife, cut the dough into seven equal-sized pieces

In a lightly oiled oven pan/ dish (9.5 inch/24cm), place one cinnamon scroll in the centre, then the other six around the edge, in a flower design, with space between each scroll

Cover again with cling film and allow to proof for a further hour, at which time the dough will have risen again and your scrolls will now be touching

Pre-heat your oven to 170 degrees Celcius and cook the cinnamon scrolls for 25-30 minutes

Allow to cool before drizzling with icing sugar or xylitol icing sugar frosting

Makes 7 cinnamon rolls