INGREDIENTS: (makes approx 30 biscuits)

¾ cup Nuttelex buttery or Dairy free spread

½ cup self-raising flour

½ cup plain flour

½ cup cornflour

½ cup icing sugar

½ tsp vanilla essence

½ tsp lemon zest

FROSTING INGREDIENTS: 

1/4 cup Nuttelex buttery or Dairy free spread

½ cup icing sugar

2tblsp passionfruit pulp

1 tblsp lemon juice

1 tsp lemon zest

1 tblsp Icing sugar for dusting

METHOD:

In a large mixing bowl, beat the Nuttelex, icing sugar & vanilla essence together with an electric beater until mixture is fluffy. The Nuttelex will result in biscuits which are more white in colour & the spread will result in a more yellow biscuit.

Sift in the self raising, plain & corn flours & with a spatula mix until the flours are well combined. Roll 2 tsps of the mixture & place them onto a lined baking tray. Use a fork dusted in cornflour to gently press down on each ball. Bake at 160ºC for 15mins. Remove from oven & allow them to cool on a rack before icing.

For the frosting, beat the Nuttelex & icing sugar in a bowl with an electric mixer until light & fluffy. Then mix in the passionfruit syrup. If you’d like to make them with lemon frosting, simply replace the passionfruit with the lemon zest & juice.

Spread or pipe the frosting over the flat side of a biscuit & then sandwich together with another.

Dust with icing sugar & enjoy!

INGREDIENTS: (makes approximately 50 truffles)

1 pkt of vegan biscuits

4 tblsp almond meal

4 tblsp crumbed walnuts

1/2 cup shredded coconut 

6tblsp cocoa powder 

1 block 70, 90 or 95% cocoa dark Lindt chocolate 100g

2 tblsp raw sugar

1 tin plant based coconut condensed milk 320g

TO COAT THE TRUFFLES:

Almond meal

Hazelnut meal

Cocoa powder

Shredded coconut

Crumbed walnuts

Chopped dark Lindt chocolate 

METHOD:

On the stove, heat some water in a pot & place a bowl in it so as to melt the chocolate, after breaking it into pieces in the bowl. Stir in the raw sugar. Once the chocolate has melted, turn the stove off & allow the chocolate to cool whilst you prepare the biscuit truffle mixture.

Crush the biscuits on a chopping board with a rolling pin or blitz them in a food processor. Place the crushed biscuits in a large mixing bowl. Combine the almond meal, crushed walnuts, shredded coconut & cocoa powder & mix well.

Then pour & mix through the coconut condensed milk & melted chocolate. The mixture should be a soft, fudgy consistency. Roll the mixture into small, medium sized or large balls & place on a plate.

Coat them with shredded coconut, cocoa powder, crumbed walnuts or chopped chocolate pieces… whatever you fancy!

Eat straight away or store in the fridge in a sealed airtight container.

INGREDIENTS FOR FILLING:  

3 Potatoes

¾ tsp salt

¼ tsp chilli powder

½ tsp cumin seeds

1 tsp dried coriander

½ tsp anardhana powder

1 cup of peas

Chopped coriander leaves

INGREDIENTS FOR PASTRY:

I cup of Plain Flour

2 tblsp vegetable oil

Lukewarm water

METHOD:

Sieve flour in a bowl and rub in the vegetable oil until it resembles breadcrumbs. Add a little bit of warm water at a time and knead the dough until it becomes firm. Leave aside to rest for 30 minutes to an hour.

Boil the potatoes and once cooked, peel them and cut into small cubes.

In a pan, place some olive oil and saute the cumin seeds, dried coriander powder, anardhana powder, chilli powder and salt. Then mix in the potatoes.

In a bowl, wash the peas and microwave for a minute and once the above mixture has been fried, add the peas at the end, but the peas do not need further cooking. Then mix in the chopped coriander leaves and allow the mixture to cool.

On a rolling board, divide the dough into equal sized balls. Roll out each ball into a circle and then cut in a semi-circle shape.

Pick up the 2 corners of each semi-circle and bring them together, so that it overlaps, but before you overlap the edges, line the edges with the sealing paste and then seal them together, pressing firmly. Once you have formed a cone, fill the cone with the potato and pea mixture and once again seal the base with the paste, pressing the edges firmly. When you have done all of the samosas, fry in vegetable oil until they are golden brown and serve with a mint chutney or tomato sauce.