Vegan Peanut Butter Cookie Dough Bars

Cookie dough as a cake?  

I know right? I’d never thought about it before AND with Peanut Butter!

To be honest I’m not a peanut butter fan – on it’s own – but OMG it’s so good in cakes and even better in this recipe, lathered with chocolate.

This recipe is so simple which I found, however I have put my own twist to it which means it’s got minimal ingredients and ingredients you can find (which I love!) and no baking….so it’s raw, delicious and easy!

Have a go and let me know what you think.

What you’ll need:

  • 1 and 1/2 cups of plain flour
  • 1/2 cup + 2 Tbsp. golden syrup
  • 2 and 1/2 Tbsp.sunflower oil
  • 5 Tbsp. peanut butter
  • 1 tsp vanilla essence
  • 3/4 cup vegan dark chocolate
  • For the topping:
  • 1 cup vegan dark chocolate
  • 2 Tbsp.  peannut butter
  • 1/2 Tbsp. vegan margarine

What to do:

  1. Put the plain flour in a bowl and set aside.
  2. Mix the golden syrup, sunflower oil, peanut butter, and vanilla in a bowl.
  3. Put your wet ingredients into your dry ingredients, and mix it all up. Add your chocolate and give it a good old mix – it should turn into a dough like mixture (funnily enough!)
  4. Line a 8″ square pan with baking paper. Press your dough into the pan, and flatten with your hands. The put into the freezer for 20 minutes (don’t forget it like I usually do!)

To make the topping:

  1. Melt your chocolate, peanut butter, and vegan margarine in a microwave-safe bowl in 30-second intervals or in a pan but only on a low heat and mix to combine.
  2. Then carefully pour your chocolate over your cookie dough, and place in the fridge to set (shouldn’t take more than an hour)
  3. Cut into squares, and store in an air tight container in the fridge (if it’s a little warm outside).

Easy and lovely!

Paula x

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Awesome Vegan Bread Pudding

Good old fashioned Bread Pudding

If you’ve ever tried Bread Pudding, you’ll understand why it’s a real comfort food.  It’s a real stodgy, heart warming cake that can either be devoured with a nice warm cuppa or topped with vegan custard and warmed slightly as an after dinner desert.

I honestly didn’t think I’d ever get to make it since turning vegan, as beef suet was used in it’s making in days gone by and even before I’d made the cruelty free change it wasn’t something I thought I could get right!

Yet here I am making it perfectly, and you can too cos it’s so easy!

P.S my mum loves this recipe and she’s one of my worst critics! (in a good way I mean!)

How to make Vegan Bread Pudding


400g of white bread, torn into pieces (about 7 cups)

600ml of plant milk (I use Soya) (2 1/2 cups)
450g of dried fruit (3 cups)
100g sugar (1/2 cup)
50g of self raising flour (1/4 cup plus 2 TBS)
1 1/2 TBS mixed spice (see my right hand side bar for a recipe to make your own)
2 Chia ‘Eggs’
100g of vegan marge, melted (7 TBS)
demerara sugar to sprinkle on top


Preheat the oven to 150*C/300*F.  Grease a pan about 12 by 9 inches well.  Set aside.

Rip the bread up into a large bowl.

Pour the plant milk over the bread covering it all (I used Soya but any will do) and let it to stand for 10 minutes.

Beat it all together with a wooden spoon.  Stir in the dried fruit and sugar.

Mix well together and then stir in the flour and mixed spice.

Add the beaten chia ‘eggs’ and the melted vegan margarine.

Pour into the prepared pan and sprinkle demerara sugar on top evenly.

Bake for one and a half hours.

After one and a half hours raise the oven temperature to 180*C.350*F. and bake for a further 10 minutes or so until the pudding is golden.

If you can stop yourself from trying it whilst warm, let it cool and then either serve cold or eat warmed up with vegan custard!


Let me know how you get on 🙂

Paula x

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