Crimble Crafts: Super Easy Vegan Rum Truffles

Rum truffles 14Hello Lovelies,

Well, today I bring you some delicious boozey raw vegan truffles. They are quick, easy, involve no actual cooking and only contain three ingredients! Plus, the recipe is super adaptable, so feel free to have a little play about with this and let me know how it goes. I’ve been researching vegan truffle recipes for a while now and my favourite has to be these raw ones. I played around with the ingredients, ratios and technique found in a variety of recipes until I hit on what worked for me personally.

You Will Need:

Rum truffles 01*250g of pitted dates (the softer and higher quality, the better, otherwise you’ve got a lot of work cut out for you in the processing stage).

* 3tbls cocoa powder or raw cacao powder, plus 2tbls extra for coating truffles.

*3tbls of rum (or whisky, tequila, whatever you fancy)


*Food Processor


*Deep bowl and shallow dish

*Cling film

Makes Approx 25 Truffles

1) If your dates are a little on the firm side, soak them in water for about an hour beforehand. Drain them and place into your food processor, along with the cocoa powder and rum.Step 12) Blend the mixture until it is well combined and super smooth. You will probably need to stop at times to scrape the mixture away from the sides and into the main bowl. You want the mixture to be slightly wet but not super gooey.Step 23) Transfer the mixture into a bowl, cover with cling film and freeze for about an hour to allow it to firm up.Rum truffles 084) Once firm, put 2tbls of cocoa into a shallow dish. Use a teaspoon or melon baller to scoop out even sized portions of the mixture and roll into balls. Roll the balls in the cocoa to coat evenly. If you are finding that the mixture is leaving your hands all sticky, your mixture may be too wet  (in which case, transfer back to processor and slowly add more cocoa) or may need a little longer in the freezer.Step 45) Once all the mixture is used up, place the truffles in a container and place back in the freezer if you need to keep them for a while, or the fridge, if you plan on serving them soon. Allow to stand at room temperature for at least 5 minutes before serving. These will keep for a while as they are raw and do not contain any dairy products…if you can keep your mitts off them that is! Enjoy.Step 5And you’re done. It’s that easy. I’m going to be making more of these soon. Peanut butter, hazelnut, peppermint, chilli and orange. So many options. Let me know if you have a go at these, I’d love to see how they turn out. That’s all for today. Thank you kindly for reading!




Pear, Almond and Chocolate Cupcakes Recipe

36th BDay Cupcakes CollageHello Lovelies,

Today I bring you the recipe for pear, almond and chocolate cupcakes. I made these for my Mr’s birthday. I asked him to pick three flavours and then I would turn them into a cupcake for him. This is what I came up with…36 BDay Cupcakes 01

You will need:

For the sponge:

275g self raising flour

175g soft brown sugar

100ml vegetable oil

200ml non dairy milk (soy or oat tend to work best)

1 tsp baking powder

1tps almond extract

30g ground almonds

1 pear, peeled and chopped

100g dark chocolate chips

For the frosting:

250g icing sugar

100g non-dairy spread

30g cocoa powder

Edible shimmer and chocolate decorations (optional)

What to do:

Pre-heat the oven to 200’c and line a 12 hole muffin pan with muffin cases.

1) sieve the flour and baking powder together into a large bowl. Add the ground almonds and sugar, mix together.36 BDay Cupcakes 02

2) In  a jug, whisk together the oil, non dairy milk and almond extract. Add to the dry ingredients.36 BDay Cupcakes 05

3) Add in the chopped pear and chocolate chips and stir the whole mixture until just mixed.36 BDay Cupcakes 06

4) Divide the mixture between the muffin cases (I use an ice-cream scoop to ensure my cupcakes are roughly the same size).36 BDay Cupcakes 07

5) Put onto the middle shelf in the oven for 18-22 minutes, until a toothpick/cake tester comes out clean.36 BDay Cupcakes 09

6) Transfer to a wire rack and leave to cool completely. In the meantime, combine all the frosting ingredient in a bowl and mix until light and fluffy. Put in the fridge until the cakes are cooled.36 BDay Cupcakes 08

7) Pipe a swirl of the frosting onto each cake. Finish off with a little edible lustre and a chocolate decoration if you like.36 BDay Cupcakes 11

8) Stuff them in your face.36 BDay Cupcakes 10


Vegan Homemade Pizza (with yeast free base)


Hello Lovelies,

Today I’m sharing a pizza recipe with you. I believe this is my first savoury recipe post but it was so yummy I had to share! I had a mooch around on teh webs for yeast free pizza base recipes and then cobbled this thing together and I have to say, it turned out rather nice indeed. So, let’s get on with it shall we?

Serves 2 on it’s own or 4 with a side (I like corn cobs and baked beans with my pizza).

You will need:

For the Sauce:

1 tin of chopped tomatoes

salt and pepper to taste

dried herbs of your preference (I used basil and oregano)

a pinch of bicarbonate of soda

For the Base:

190g of wholemeal flour

65g of cornmeal

60ml of olive oil (I used extra virgin olive oil as it’s more flavoursome)

120ml of water

salt and pepper to taste

For the Topping:

Whatever you fancy, some of my favourites are red onion, olives, jalapenos, red bell pepper, capers, chunks of garlic and sweetcorn niblets.

a pack of vegan cheese (I used Redwoods Super Melting Mozzarella)

You will also need a large cookie tray lined with baking paper and a rolling pin.

Pre-heat the oven to 200’c

What to do:

1) Empty the can of tomatoes into a medium saucepan along with the other sauce ingredients. Bring to the boil, turn down the heat and then simmer for at least 30 minutes so it becomes concentrated.

2) Meanwhile, add all of the base ingredients into a large bowl and mix with your hands until they come together to form a ball. Add the water a bit at a time. You may need a little less or a little more than stated.

3) Turn the dough out onto a floured worktop and knead for 3-4 minutes. Roll out into the required size and transfer to the baking tray (by laying the baking paper on top of the dough, then rolling the underside over your rolling pin until the dough is on top. Then you can just pick up the paper and lay onto the tray).

4) Press the dough out at the edges and make sure it’s spread evenly on your sheet. Prick with a fork all over and place in the oven for 10 minutes to part-bake.

5) This is the perfect time to chop any veggies you want on your pizza and pre-grate your cheese if you like. Make sure to keep an eye on that sauce!

6) Remove the base from the oven and spread the tomato sauce all over. Top your pizza any way you like (I put the veggies on and the smother them in the vegan cheese).

7) Put back in the oven for 10 minutes and then finish off under the grill to crisp up the cheese if you like. And you’re done.

This was all surprisingly quick to put together and very easy. I’ll be making more and playing around with the recipe (vegan stuffed cheese crust anyone?). I’m also thinking this dough would make great home made savoury pop-tarts. I may well have a go at that next week!

Well, that’s all for now. Thank you kindly for reading.



Monster Muffins

Monster, Making a Wish

Hello Lovelies,

Earlier this year I came up with a new muffin recipe for my Mr’s birthday. My friend and colleague Tigz taste tested them and said their appearance reminded her of Sully, from Monster’s Inc. My nickname for my Mr just so happens to be Monster, so these muffins were dubbed ‘Monster Muffins’, They tasted scrumptious, I am rather proud of these.


For the muffins-

275g self raising flour

175g brown caster sugar

1tsp of baking powder

100ml of vegetable oil

200ml of soya or rice milk

100g of fresh or frozen blueberries

blueberry preserve

Blue food colouring (I use a really concentrated gel)

Juice of half a lemon

For the Frosting-

150g icing sugar

juice of half a lemon

60g of vegan spread

4tbls of vegetable shortening

blue food colouring

Blue and green baubles for decorating (optional)

Line a 12 hole muffin tray with muffin cases. Preheat the oven to 200c/400f

1) Sift the flour and baking powder into a large mixing bowl. Add in the caster sugar and mix together gently. set aside.

2) In a jug or bowl, whisk together the oil, ‘milk, lemon juice and blue food dye (just a couple of drops if using the gel, it’s super concentrated!) and quickly add to the dry ingredients.

3) Add the blueberries to the mixture and fold in until just combined. Do not over mix!

4) Scoop in a tablespoon of batter into each muffin case. Then add a teaspoon of blueberry preserve, followed by another tablespoon of batter.*

5) Place in the centre of the oven, bake for 20-25 minutes, turning the tray 180′ halfway through cooking time.

6) Once the muffins are baked, turn out onto a wire rack and allow them to cool down completely.

7) To make the frosting, combine all the ingredients in a large bowl and whisk together until light and fluffy. Ideally, use a stand mixer for super fluffiness. Put in the fridge while the muffins cool down.

8 ) Once your muffins are totally cold, you can get to frosting them. I used a palette knife to smear on the icing roughly. Sprinkle with glitter, or edible blue and green baubles or even top with fondant icing googly eyes (I’m doing that next time, to make them more Monster-like).

9) Stuff your face :p

*Ideally, a cupcake corer or apple corer can be used once the muffins are cooked to remove the centres. Then pipe in or spoon in your preserve and add a little cake lid back on the muffins before frosting. I didn’t have a cake/apple corer at the time, so did it the way shown in this post. I have since bought a cupcake corer, filling cupcakes is now much easier for me. Yay!

That’s all for today. Let me know how yours come out if you decide to make some!

Thank you kindly for reading.