Freelance writer from the northeast coast of England with a fondness for vegan food and punk rock.
If there is one place where vegan products have soared in popularity, it is within the walls of the coffee chain shops. All kinds of plant milks are on offer, as are a whole range of vegan cookies, cakes and snacks. After a busy stint at work, a relaxing sit-down with a coffee and some sort of sweet, possibly sticky treat is one of life's great rechargers.
Making such treats at home can be simplicity itself, as these three vegan recipes show. There's a dark chocolate version of a very famous brand of peanut butter cups, a quick and easy cinnamon roll recipe that is sure to wow your guests, and some flapjackery of the British kind, American flapjacks being more akin to pancakes than the chewy, oaty bars we know and love on this side of the pond.
Note: These snacks are all quite fattening, and so should be eaten as the title suggests—as occasional treats.
Vegan Recipes on This Page
- Peanut butter cups
- Quick cinnamon rolls with raisins and walnuts
- Oat flapjacks with chocolate
Recipe 1: Vegan Peanut Butter Cups
These peanut butter cups are easy to prepare, as they contain only two ingredients. I used four 25-gram bars of 70% cocoa chocolate to make 4 cups. You can accelerate the solidifying process by placing the chocolate cups in the fridge, or even the freezer for a few minutes.
- 100 grams vegan chocolate (I used 4 x 25-gram bars)
- 4 teaspoons peanut butter
You will also need 4 paper muffin cases
- Heat 1-2 inches of water in a small pan.
- When just about to boil, turn the heat down.
- Place a heat-resistant bowl in the pan. The rim of the pan should hold the bowl in place just above the hot water.
- Break up the chocolate into small chunks and add them to the bowl.
- As the chocolate melts, gently stir or whisk it to make a smooth paste.
- Scoop up 1 tablespoon of the chocolate, and pour it into a muffin case.
- Repeat with the other 3 cases, and set aside to solidify.
- When the chocolate has hardened, place 1 teaspoon of peanut butter on each base, and flatten it out, taking it close to the edge.
- Reheat the chocolate, and pour over the peanut butter until it is just covered.
- Set aside to solidify.
- Peel from the muffin case, and enjoy.
Recipe 2: Quick Cinnamon Rolls With Raisins and Walnuts
Picture the scene. You have friends coming over for coffee, and they’ll be with you in an hour. You’d like to welcome them with some kind of treat, but you're stuck for something that could be prepared in such a short space of time. How about quick cinnamon rolls?
Read More From Delishably
These tasty treats are usually made with bread dough, but for a quick and easy version, ready-made puff pastry does a sterling job. With only a few ingredients and minimal effort, you can cook up a batch of cinnamon rolls that are perfect with coffee. By the time the doorbell goes, your kitchen will be warm and heady with the combined aromas of coffee and freshly baked cinnamon rolls, creating a most welcoming ambiance for your guests.
- 1 sheet pre-made puff pastry
- 2 tablespoons vegan butter, warmed to soften
- 1 tablespoon brown sugar
- 1 tablespoon ground cinnamon
- 1 handful raisins
- 1 handful broken walnuts or pecans
- Preheat oven to 200°C/400°F.
- Place the pastry sheet on a worktop in front of you, portrait orientation.
- Brush the butter all over the pastry.
- Spread the raisins and walnut pieces evenly on the pastry sheet.
- Sprinkle on the sugar and cinnamon.
- Carefully roll up the sheet; try to keep it tight.
- Cut the roll into slices about 1 inch thick.
- Place the slices flat on a parchment-covered baking sheet.
- Bake for about 15 minutes on the middle shelf of the oven.
Recipe 3: Vegan Oat Flapjacks
Oat flapjacks are a mainstay of an English childhood. They were often one of the first dishes pupils would attempt in domestic science classes, and grandparents would cook up batches which they stored in biscuit tins, to be given out to hungry grandchildren when they dropped by.
Flapjacks are great because the necessary ingredients are readily at hand in most kitchens; it’s basically oats, sugar, syrup and a form of butter. They are tasty and filling, and they keep very well if stored in an airtight container.
In writing this article, I’d made peanut butter cups one day, and cinnamon rolls the next. I’d taken photos, using paperback books and reading glasses as props. There was only the flapjacks to bake and the final photo to take, and the article would be good to go. I prepared the oat mixture in readiness, but I noticed that the oven temperature light was still glowing, some fifteen minutes after I had switched it on. I opened the oven door and there was no heat whatsoever. It was kaput!
This was a blow to me, as I really wanted to get this article finished. I do have some old photos of flapjacks I’d made some time ago—but I wanted to stick to the theme of the paperback book. I weighed up my options, and somewhat doubtfully, looked into the possibility of cooking them in the microwave. I was surprised and delighted to see that microwave flapjacks are indeed a thing, and the measurements are pretty much in line with the mixture I had sidelined to the fridge. So, due to unforeseen circumstances, here is my amended recipe for microwave flapjacks.
- 100 grams (½ cup) brown sugar
- 150 grams (½ cup + 3 tablespoons vegan butter
- 200 grams (¾ cup + 3 tablespoons) oats
- 3 tablespoons golden syrup
- Heat the butter and sugar in a pan (or in the microwave) until the butter melts and the sugar dissolves.
- Pour the mixture into a large bowl, add the oats and syrup and mix everything together.
- At this stage you could add dried fruit, nuts or chocolate chips, or continue with plain flapjacks.
- Line a deep-sided microwaveable baking dish with parchment, and spoon the mixture in.
- Press the mixture down and level it off, and place the dish in the microwave.
- Cook on full power for 3½ minutes.
- Remove the dish and allow it to cool completely.
- Turn out the cooled mixture, and slice into squares or bars.
Coffee Break Playlist
Seeing as Joe Strummer features in one of the photos above, here's The Clash at their finest. To me, Strummer was likeable, down to earth and immensely engaging. He left this world too soon in 2002, aged just 50.