Vegan Chocolate Coconut Banana Loaf {gluten-free}

Vegan Chocolate Coconut Banana Loaf is a glorious gluten-free cake, intense with chocolate, chewy with coconut and beautifully moist from the banana. Covered with glossy chocolate and snowy with coconut flakes.

Vegan Chocolate Coconut Banana Loaf on a wooden board

I have been doing a lot of vegan baking recently. I am not and never will be vegan because all my food intolerances mean that I would be a very malnourished individual if I were. But that doesn’t mean I don’t appreciate the way that veganism has opened up so many opportunities in baking (how fascinating is aquafaba!)and alternative ways of eating and drinking (you know I am a fan of non-dairy milk!). I really appreciate vegan baking and I find when it works well the results can be incredible.

slices of Vegan Chocolate Coconut Banana Loaf on a wooden board

Recently I made a big mistake with one of my cake orders and agreed to make a vegan cake for a client that was based on one of my non-vegan recipes. Since I wanted the cake to resemble my original recipe as closely as possible I made compromises in the ingredients. For example, when making the buttercream I just swapped out regular butter for vegan butter. Have you seen the ingredients on the back of vegan butter? Palm oil is such a problematic ingredient (not sure why then google it) and something I wouldn’t normally bring into my kitchen at all. I was totally unhappy with the choices I was making to produce this cake and when I sat back and analysed the situation I realised I was making the same mistakes a ton of people make when they first start free-from baking. I was thinking that with a just a few ingredients swaps I could turn a tried and true recipe into a successful free-from recipe. But it doesn’t always work like that. In making like-for-like swaps you will often be making compromises, in flavour, in texture and in this case, environmental. This is something I learnt the hard way when first baking gluten-free and now I’m learning it all over again with vegan baking.

Vegan Chocolate Coconut Banana Loaf on a wooden board

I totally believe that for the most part vegan and gluten-free recipes should be built from the ground up (there are of course many exceptions). It does not always guarantee a successful recipe if you just substitute in vegan butter for regular butter or a gluten-free flour for regular flour. In hindsight I realised that instead of making a vegan buttercream for this vegan cake order what I should have been doing was to research another way of icing the cake, maybe using a cashew icing or coconut milk frosting. Both of which actually would have been delicious.

overhead shot of Vegan Chocolate Coconut Banana Loaf on a wooden board

I have got a long way to go in vegan baking but luckily I already have a few corking recipes up my sleeve to offer to vegan customers and friends and the one that is currently my favourite I am sharing with you today. I sell an awful lot of this particular Vegan Chocolate Coconut Banana Loaf and I’m not surprised, it’s an amazing chocolate cake and holds its own even with non-vegans and wheat eaters. It’s so bold in flavour and texture; intensely chocolatey, moist from the bananas and flecked with chewy desiccated coconut. The slices of this cake cut up huge so it is not a dainty loaf. This is a cake you need when the chocolate craving hits hard, it will fuel you and treat you.

Vegan Chocolate Coconut Banana Loaf on a wooden board

The hardest thing to replicate in vegan cakes are eggs. They provide many roles within the bake of your cake but the most important are to bind your cake together so it doesn’t fall apart and also to lift your cake so you’re not producing a pancake. My favourite way to substitute eggs in a cake is by using chia or flax eggs for the bind. This is basically chia or flaxseeds which have been mixed with water to create a sticky gel which you then just mix into the batter. For the cake to rise here I have opted for using bicarbonate of soda and vinegar which react with the coconut milk to lift the cake up.

On the gluten-free side of things I have used a three flour blend of white rice flour, oat flour and tapioca flour. I use this blend a lot in my chocolate recipes and find it works an absolute treat. However, I have been very mindful of late that I use a lot of gluten-free oat flour in my baked goods. This is because I love it, quite frankly, and I can eat it happily. However, I know for a lot of coeliacs and gluten intolerant that oat flour can be hard to handle. If you struggle with it then I recommend swapping it out for sorghum or teff flour. I have tested the recipe with each one and they are both lovely substitutes, it’s just I slightly prefer the version with oat flour.

slices of Vegan Chocolate Coconut Banana Loaf on a wooden board

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If you make Vegan Chocolate Coconut Banana Loaf then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own cake creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

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Vegan Chocolate Coconut Banana Loaf on a wooden board

Print Recipe
Vegan Chocolate Coconut Banana Loaf {gluten-free}
Vegan Chocolate Coconut Banana Loaf is a glorious gluten-free cake, intense with chocolate, chewy with coconut and beautifully moist from the banana.
Vegan Chocolate Coconut Banana Loaf on a wooden board
Course cake
Cuisine British
Keyword cake, vegan
Prep Time 25 minutes
Cook Time 1 hour
Servings
10 people
Ingredients
  • 1 tablespoon ground chia seeds
  • 3 tablespoons water
  • 150 g white rice flour
  • 75 g oat flour
  • 50 g tapioca flour
  • 100 g desiccated coconut
  • 60 g cocoa powder
  • 2 teaspoons bicarbonate of soda
  • ¾ teaspoon salt
  • 200 ml coconut milk
  • 2 tablespoons apple cider vinegar
  • 3-4 bananas peeled and mashed, 300g
  • 300 g soft light brown sugar
  • 140 ml coconut oil melted
  • 2 teaspoons vanilla extract
Chocolate Glaze
  • 125 g vegan chocolate
  • 50 g coconut oil
  • 1 tablespoon maple syrup
  • pinch of salt
  • ¼ teaspoon vanilla extract
  • 70 g coconut flakes
Course cake
Cuisine British
Keyword cake, vegan
Prep Time 25 minutes
Cook Time 1 hour
Servings
10 people
Ingredients
  • 1 tablespoon ground chia seeds
  • 3 tablespoons water
  • 150 g white rice flour
  • 75 g oat flour
  • 50 g tapioca flour
  • 100 g desiccated coconut
  • 60 g cocoa powder
  • 2 teaspoons bicarbonate of soda
  • ¾ teaspoon salt
  • 200 ml coconut milk
  • 2 tablespoons apple cider vinegar
  • 3-4 bananas peeled and mashed, 300g
  • 300 g soft light brown sugar
  • 140 ml coconut oil melted
  • 2 teaspoons vanilla extract
Chocolate Glaze
  • 125 g vegan chocolate
  • 50 g coconut oil
  • 1 tablespoon maple syrup
  • pinch of salt
  • ¼ teaspoon vanilla extract
  • 70 g coconut flakes
Vegan Chocolate Coconut Banana Loaf on a wooden board
Instructions
  1. Pre-heat oven to 180°C/160°C fan/gas mark 4. Grease and line a 9 inch loaf tin.
  2. Make the chia egg by mixing the ground chia seeds in a small bowl with the 3 tablespoons of water. Place in the fridge and it should be ready to use by the time you get to that step.
  3. Mix the flours in a large bowl with the desiccated coconut, cocoa powder, bicarbonate of soda and salt and set aside.
  4. Pour the coconut milk and apple cider in a food mixer and beat until it's frothy, do not overbeat in case the coconut milk should separate.
  5. Add the bananas, sugar, coconut oil, vanilla and the chia egg and beat together until smooth.
  6. Spoon one third of the flour mixture in and mix until smooth, then the next third then mix, then the next*.
  7. Pour the cake batter into the loaf tin and smooth the surface.
  8. Bake for 1 hour or until an inserted cocktail stick comes out clean.
  9. Turn the cake out onto a cooling rack and leave to cool before adding the glaze.
Chocolate Glaze
  1. Combine all the ingredients (except the vanilla) in a bain marie or a glass bowl sitting over a saucepan of simmering water and melt together.
  2. Remove from the heat and stir in the vanilla extract.
  3. Leave the glaze to thicken slightly until it is at a consistency where the glaze will cling to the cake rather than running straight off down the sides.
  4. Pour over the surface of the cake then sprinkle over the coconut flakes.
Recipe Notes

*You add the flour in thirds to ensure an even mix.

SHOP THE RECIPE

I have a few loaf tins but this Loaf Tin 2lb Alan Silverwood is my absolute favourite. It’s just a great size, slightly bigger than your average 2lb loaf tin so bear in mind for some recipes. It is made of anodised aluminium so conducts heat brilliantly, making the cake bake evenly all the way through. It’s really hard wearing and pretty much completely non-stick but has no coating. However because of the anodised aluminium you mustn’t put it in the dishwasher or it will ruin.

It’s quite difficult to find good quality vegan chocolate that’s also well priced. I buy Dairy Free Dark Belgian Cooking Chocolate 1kg Bittersweet 55% Cocoa and I really like it. The only small issue with it is that it does contain soy but if that isn’t one of the allergies you need to be concerned about then I highly recommend it.

It’s not easy to buy certified gluten-free sweet rice flour in the UK, for some reason Bob’s Red Mill is astronomically expensive. However I have finally found a brand which is 100% certified gluten-free and it’s fantastic. The brand is yourhealthstore Premium Gluten Free Sweet Rice Flour (glutinous) 1kg

Oat flour can be picked up at most health food shops and if I run out that’s where I head to. However, like all alternative flours it can be expensive so I find the most economical way is to buy it online. I go through bags of the stuff as it’s the flour I use most regularly so I like to buy in bulk. My favourite brand is Bob’s Red Mill Gluten Free Whole Grain Oat Flour 400 g (Pack of 4) at a reasonable price. Even better if you go the subscribe and save option.

It’s not difficult to get hold of tapioca flour in the UK. You can often find 100g pots of Doves Farm Tapioca Flour in the supermarket but it’s quite costly and doesn’t give you very much. You can find more varied brands in health food shops in bags of about 500g. The cost depends entirely on the brand you purchase. My preferred brand is Bob’s Red Mill GF Tapioca Flour 500 g (Pack of 2) as it’s certifiably gluten-free and I order it through Amazon.

For the ground chia seeds I use Linwoods Milled Chia Seed, 200g which I love and you can get almost anywhere. I use ground chia seeds for my chia egg rather than whole chia seeds as I find it gels more effectively and quicker.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe then you may like…

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Homemade Almond Milk

A jug of Homemade Almond Milk next to some almonds

Pecan Espresso Granola {gluten-free, refined sugar-free, vegan}

Pecan Espresso Granola is a healthy way to start your day or snack or eat your dessert. It is gluten-free, refined sugar-free and vegan. It’s also ultra delicious, crunchy and satisfying.

overhead view of a bowl of granola with almond milk, banana slices on a wooden plate with a cup of coffee and a spoon

I try to keep a jar of homemade granola in the cupboard for the whole family to enjoy, we all get a little bit of something different from it and it’s become a bit of a necessity. Luke loves it for breakfast with a splash of milk (Homemade Almond Milk is a winner here), Cole will pretty much eat it anytime but I often use it as a sprinkling over his yoghurt. And I can often be found delving into the jar to pull out dry fistfuls as a snack. Beau however has yet to become accustomed to the delights of granola, but he is only 9 months old.

close up view of Pecan Espresso Granola

Granola is so versatile to eat and also to make, I have fun with it, adding whatever nuts, seeds, fats and flavours I fancy that week and Cole often helps throw things into the mix. You can’t really go wrong with it. I think though this Pecan Espresso Granola is one of my favourite granola recipes and I just couldn’t stop eating it for that last week in December. It helps that it’s also an ideal January recipe and will suit you whether you are trying a sugar-free diet or veganuary.

overhead view of a bowl of granola with almond milk, banana slices on a wooden plate with a cup of coffee and a spoon

Oats are fantastically nutritious for you, which is why they are such a staple breakfast food worldwide. They are high in a fibre called beta-glucan which helps lower cholesterol, balances out blood sugar and helps fight hunger pangs. You have your energy boosting protein here from the pecans and almond butter which also provide good fats along with the coconut oil to satisfy you. Dates and maple syrup provide just the right amount of sweetness and the whole affair is spiked with the richness of espresso, cinnamon and vanilla. There isn’t too much espresso here that I fear giving it to Cole but by all means if you are concerned about giving this granola to your littles then do leave it out.

overhead view of Pecan Espresso Granola spilling from a jar with a tea towel and bowl of granola to the side

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If you make this Pecan Espresso Granola then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own granola then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your creations and variations of my recipes.

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overhead view of a bowl of granola with almond milk, banana slices on a wooden plate with a cup of coffee and a spoon

Print Recipe
Pecan Espresso Granola {gluten-free, refined sugar-free, vegan}
Pecan Espresso Granola is a healthy way to start your day or snack or eat your dessert. It is gluten-free, refined sugar-free and vegan. It’s also ultra delicious, crunchy and satisfying.
overhead view of a bowl of granola with almond milk, banana slices on a wooden plate with a cup of coffee and a spoon
Course breakfast
Cuisine American, British
Keyword almond milk
Prep Time 10 minutes
Cook Time 30 minutes
Servings
10 people
Ingredients
  • 300 g gluten-free jumbo rolled oats
  • 150 g pecans roughly chopped
  • 150 g ready-to-eat dates pitted and roughly chopped (about 7)
  • 100 g almond butter
  • 75 g coconut oil melted
  • 50 ml maple syrup
  • 2 teaspoons espresso powder
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
Course breakfast
Cuisine American, British
Keyword almond milk
Prep Time 10 minutes
Cook Time 30 minutes
Servings
10 people
Ingredients
  • 300 g gluten-free jumbo rolled oats
  • 150 g pecans roughly chopped
  • 150 g ready-to-eat dates pitted and roughly chopped (about 7)
  • 100 g almond butter
  • 75 g coconut oil melted
  • 50 ml maple syrup
  • 2 teaspoons espresso powder
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
overhead view of a bowl of granola with almond milk, banana slices on a wooden plate with a cup of coffee and a spoon
Instructions
  1. Pre-heat the oven to 170°C /150°C fan/gas mark 4.
  2. Mix together the oats and pecans in a large bowl then set aside for a moment.
  3. Place the dates, almond butter, coconut oil, maple syrup, espresso powder, cinnamon, vanilla and salt in a blender and blend until smooth.
  4. Pour the date mixture over the dry ingredients and mix with your hands until the oats and nuts are completely coated. Clump some of the granola up into balls so you get a variety of crunchy texture in your finished granola.
  5. Spread the granola out onto a large greased baking tray and bake for 30 minutes, taking the tray out every 10 minutes to shake up the granola so it toasts evenly.
  6. Remove from the oven, loosen the granola a little from the bottom of the baking tray then leave to cool on the tray.
  7. Once cool pour the granola into an airtight container where it will be delicious for up to 2 weeks.

SHOP THE RECIPE
You certainly don’t need a Vitamix blender to whizz together all the wet ingredients to make this granola but oh my goodness did my life change when Luke bought me one for my birthday last year. My Vitamix® Pro750 Food Blender, Copper UK Model is one of my most favourite kitchen appliances and I use it almost daily. This blender is amazing! I loved the Kitchenaid blender I had before but my Vitamix produces the smoothest smoothies, most cohesive sauces and fantastic soups. I have been using it most frequently at the moment for making my nut milks but also my iced matcha lattes and I now could not be without it. Okay, it isn’t cheap but if you have the budget for it and you are looking to be really spoilt then I really recommend it. Plus I love the colour!!


This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Best Granola Bars

Best Granola Bars (gluten-free, vegan, refined sugar-free)

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Happiness Bread

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Homemade Almond Milk

Homemade Almond Milk is a deliciously creamy alternative to dairy milk. Contrary to popular belief it is quick and easy to make, but do build in that day’s worth of soaking time.

A jug of Homemade Almond Milk next to some almonds

I am not reinventing the wheel with this recipe. In fact I too have posted all about Homemade Almond Milk before, about five years ago, and I was late to the party then. However, I find it necessary to publish this recipe a second time as my first post of 2019 since I rediscovered it when completing my Whole30 back in October and it has become such an important part of my kitchen that I want to remind you about it. I don’t drink dairy milk in my tea and I hadn’t realised how accustomed I had become to the piss poor almond milk you can buy in the supermarket; watery, bland, expensive and full of rubbish ingredients. It has become quite clear to me recently that I am quite intolerant to all the gums added to various supermarket products and I wanted an almond milk that eschewed all those extra nasties. Now, you will not be saving any money here as almonds are expensive, but the joy you will be getting out of this Homemade Almond Milk is a million worlds away to the cartoned stuff you have been putting up with for far too long. It is completely and utterly delicious. Although I talk about using it in my tea a lot here I also use it in my baking and cooking to fantastic effect when I want to mimic single cream.

overview of a jug of Homemade Almond Milk next to some almonds

When I was in my mid-twenties I was unwell a lot, I was missing a lot of time of work and since I had a very busy job as a TV Producer I was really feeling the strain. The days I did go into work I usually felt awful, constantly sick and exhausted with pounding headaches. The doctors tested me for everything but in their eyes I was fit and well. So under the advice of my personal trainer I went to a local kinesiologist to seek a more holistic approach, which was a fun if slightly batty experience. Kinesiology is the study of human movement and a series of simple tests on muscles is believed to determine any imbalances in the body. Since by this time I was fed up of going to the doctors for them merely to shrug and give me further blood tests the holistic approach seemed a welcome relief.

The kinesiologist put various food samples in my hands and tested my muscle response to see if any particular food group was causing an imbalance in my body and by eliminating the incriminating substances from my diet she hoped to determine the cause of my lack of energy and why I was frequently plagued by nausea and headaches. Now the results were not a short list; it turned out I was intolerant to mushrooms (yay, I hate them anyway), beer (ditto), soy (meh), marmite (hmm, I always quite liked marmite), wheat (well, we’ve talked about this a lot) and dairy (noooooo). At the time I was obsessed with crème fraiche, putting it in everything, and I did so love my cups of tea; I couldn’t bear having to give these up.

However, if I thought about it, the dairy thing kind of made sense. As a child I was never able to eat cereal as the milk made my ears pop, like I had lost my centre of gravity, and since taking up the tea habit in my late teens I was never able to drink more than a couple of mugs before getting my patented ‘tea tummy’.

A nut milk bag full of soaked almond meal

The inability to tolerate lactose is more prevalent in human beings than we realise. Most mammals cease to produce lactase after being weaned which means they become intolerant to lactose and although many human beings have developed lactase persistence into adulthood, meaning that they can digest lactose normally, Wikipedia says (so it must be bible) that in 75% of adults lactase activity is decreasing, leading to the intolerance of lactose.

Although I have been able to cut the rest of my intolerances out of my diet very successfully the dairy thing has plagued me off and on for years. However, I have found a happy medium in that in the everyday I avoid as much dairy as I can but in my baking and on special occasions I do allow myself to jump onto the dairy wagon again. This is why you see both dairy and non-dairy recipes on my website.

The one thing I have never really minded about avoiding dairy though is the substitution of almond milk for dairy in my tea. I prefer it. It has a sharper flavour and seems to strengthen the taste of the tea rather than soften it like dairy. Now, the supermarket stuff is fine but Homemade Almond Milk is the real deal; richer, silkier, fresher, more nutty and makes tea (and coffee for you coffee drinkers) feel much more luxurious, exactly as if it had whole dairy milk in it.

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Homemade Almond Milk is so straightforward to make and, although I’m lucky enough to have one, you do not need a Vitamix to make it (although it does make it so much easier) just a decent enough blender. You simply soak the almonds in water for 1-2 days, drain and then blend with fresh water. The milk is produced immediately but you will want to strain it through a nut bag to get rid of all the nitty gritty. Having made homemade nut milks without a nut bag for an awfully long time and then buying a nut bag for under a tenner I have to say that the nut bag is pretty non-negotiable. It makes the process so much easier and less messy.

It’s also worth mentioning though that at the end of the milk making process you will be left with some soaked almond meal in the muslin after straining, I would heartily recommend you turn to my helpful booklet on How to Use Leftover Almond Pulp which has some exclusive recipes and ideas on how you can best use this very useful by-product. The below image is of the simply wonderful Almond Pulp Raw Chocolate Truffles, the recipe for which is included in the booklet.

Almond Pulp Raw Chocolate Truffles

I was thrilled that the Whole30 made me embrace Homemade Almond Milk again and so far three months down the line I still can’t get enough of it. It’s worth noting at this point that Homemade Almond Milk lasts for 3 days in your refrigerator so I make it in smaller batches of 500ml at a time to avoid any wastage.

If you make Homemade Almond Milk then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own nut milk creation then I’d also love it if you’d share it and tag me on instagram. It is so lovely for me to see your creations and variations of my recipes.

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A jug of Homemade Almond Milk next to some almonds

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Print Recipe
Homemade Almond Milk
Homemade Almond Milk is a deliciously creamy alternative to dairy milk. Contrary to popular belief it is quick and easy to make, but do build in that day’s worth of soaking time.
Course drink
Cuisine American, British
Keyword almond milk
Prep Time 10 minutes
Servings
500 ml
Ingredients
  • 150 g whole unblanched almonds
  • 500 ml of water plus extra for soaking
Course drink
Cuisine American, British
Keyword almond milk
Prep Time 10 minutes
Servings
500 ml
Ingredients
  • 150 g whole unblanched almonds
  • 500 ml of water plus extra for soaking
Instructions
  1. Place your almonds in a medium bowl then pour over enough water so it covers the almonds by an inch.
  2. Cover the bowl and leave for 1-2 days for the almonds to soften.
  3. Drain and rinse the almonds then place in a blender with 500ml of fresh water. Blend for a minute or two (depending on the strength of your blender) until it’s as smooth as you can get it.
  4. Place your nut bag in a large bowl, opening it up as wide as possible.
  5. Pour the milk into the nut bag then gather up the ties and close
  6. Lift up the nut bag and watch all the clean almond milk drip into your bowl. Squeeze the nut bag to extract as much milk as you can.
  7. That’s it. Pour the milk into a sterilised jar and keep in the fridge. Don’t discard the almond pulp but reserve for other recipes*.
  8. The almond milk lasts for a 3-4 days.

SHOP THE RECIPE

You certainly don’t need a Vitamix blender to make Homemade Almond Milk but oh my goodness did my life change when Luke bought me one for my birthday last year. My Vitamix® Pro750 Food Blender, Copper UK Model is one of my most favourite kitchen appliances and I use it almost daily. This blender is amazing! I loved the Kitchenaid blender I had before but my Vitamix produces the smoothest smoothies, most cohesive sauces and fantastic soups. I have been using it most frequently at the moment for making my nut milks but also my iced matcha lattes and I now could not be without it. Okay, it isn’t cheap but if you have the budget for it and you are looking to be really spoilt then I really recommend it. Plus I love the colour!!

However, as I said above, a nut milk bag is non-negotiable if you really want to get on board the Homemade Almond Milk train. I used to make it in just a muslin cloth with some string and it was a messy affair. My nut milk bag has so much use and it’s not that expensive. I use this Lovetree Products Nut Milk Bag, Professional Filter for Almond, Coconut, Greek Yogurt, Soy Milk, Fruit & Veg Cheesecloth Replacement Reusable Strainer, Strong Nylon Mesh, Inc FREE Recipe E-Book and it does its job perfectly.

Now you may be thinking where you might like to store your Homemade Almond Milk once it’s made. Well, might I recommend this Arc International Luminarc Quadro Fridge Jug with Lid 110cl, 1 Jar. I love it so much and it’s so well priced. It fits in my fridge door and stores then pours the milk perfectly. So useful for so many things but especially Homemade Almond Milk.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe then you may like these other dairy-free recipes:

Sweet Potato Chocolate Truffle Torte

Sweet Potato Chocolate Truffle Torte

Everything But The.. Bircher Museli

Everything But The... Bircher Museli

Banana Peanut Butter Streusel Muffins

Banana Peanut Butter Streusel Muffins {vegan, gluten-free}

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Almond Butter Fudgsicles

These Almond Butter Fudgsicles are an easy vegan, gluten-free and refined sugar-free treat to see us through this heatwave.

overhead shot of Almond Butter Fudgsicles on a wooden board

Like everyone experiencing this massive heatwave we are feeling a little frayed around the edges in our house. We live in a compact railway cottage in North London and at the moment it feels like a hotbox. It seems impossible to get any room cool. All curtains are drawn throughout the day, windows as wide open as can be, extravagantly purchased oscillating tower fans constantly following us around the house. Yet still our bedrooms are measuring 30 degrees at 2am. This is weather I cannot get accustomed to. Hey, I signed up for the drizzly grey weather London is renowned for. I am a firm believer that brollies should be a staple companion and one never leaves the house without the buggy rain cover and a waterproof mac.

overhead shot of Almond Butter Fudgsicles on a wooden board

No such luck at the moment. Our poor bay tree, the only plant I truly love and tend to in our garden has succumbed to the elements and boasts beautifully crisp brown leaves where luscious fragrant green ones used to be. However, the fault probably lies in the fact that I got involved in its wellbeing at all. It’s just as well that old death fingers here had astroturf laid in lieu of a lawn a few years ago so thankfully our fake grass is thriving. Not that sitting out in the garden is an option at the moment. We spend most mornings in the park or local paddling pool and those couple of hours are enough to ensure you don’t venture out for the rest of the day.

overhead shot of Almond Butter Fudgsicles on a wooden board

Anything cold is a godsend in our life at the moment and I’m basically living off iced tea and salads. We are going through bags of ice and cucumber like there is no tomorrow and I’ve really been working on my vinaigrette repertoire to ensure varied meals.

I’m trying to be more mindful in my eating these days, as I’d let laziness creep into my food choices. Turns out oatcakes with almond butter are not a valid meal choice. So when the craving for a popsicle hits both Cole and I (a daily occurrence) then I need to reach for something that aren’t Tangle Twisters. Although I think they are just called Twisters these days, and not nearly as tasty as I remember either, having given into temptation a few weeks back.

overhead shot of Almond Butter Fudgsicles on a wooden board

These Almond Butter Fudgsicles though have been really hitting the spot and so much more satisfying than your average popsicle. Not only are they tremendously easy to bring together, merely requiring 5 minutes, a blender and a popsicle mould. But all of the ingredients, almond butter, coconut milk, maple syrup, chocolate and salted almonds are my larder staples. They might actually all be in my top ten favourite ingredients in the larder so it is no wonder that I have become quite enamoured with these Fudgsicles.

overhead shot of Almond Butter Fudgsicles on a wooden board

I think it tells a great deal about how simple these Almond Butter Fudgsicles are to make if I am getting the blender out a 9pm on a weekday, having only just got the children to sleep after a mammoth two hour settle from hell, dinner yet to be made and an episode of Marvel’s Agents of Shield waiting in the wings.

overhead shot of Almond Butter Fudgsicles on a wooden board

So the fudgsicles themselves are a cinch but even the chocolate almond dip is a five minute job once the fudgsicles are frozen. Dark chocolate melted with coconut oil is a bit of a magical beast, as it freezes immediately into a hard shell as soon as it touches the fudgsicle. Meaning that you pour your coconut chocolate into a tall glass, dip your fudgsicle in and out, and then by the time you are presenting it onto parchment so you can do the next one, the chocolate is practically set. It just leaves you enough time to sprinkle in some crushed salty almonds and then you are done. I’d recommend placing them in the freezer to set nice and hard but that only takes about 10 minutes. Then they are ready for your cool down. Gosh, don’t we need it.

overhead shot of Almond Butter Fudgsicles on a wooden board

Print Recipe
Almond Butter Fudgsicles
These Almond Butter Fudgsicles are an easy vegan, gluten-free and refined sugar-free treat to see us through this heatwave.
overhead shot of Almond Butter Fudgsicles on a wooden board
Course popsicle
Cuisine British
Keyword popsicle
Prep Time 15 minutes
Cook Time 5 minutes
Servings
8 fudgsicles
Ingredients
  • 1 tin coconut milk 400g
  • 100 g drippy almond butter
  • ½ teaspoon vanilla extract
  • 50 ml maple syrup
  • ¼ teaspoon salt
  • 200 g 70% dark vegan chocolate
  • 2 tablespoons coconut oil
  • 2 tablespoons salted almonds roughly chopped
Course popsicle
Cuisine British
Keyword popsicle
Prep Time 15 minutes
Cook Time 5 minutes
Servings
8 fudgsicles
Ingredients
  • 1 tin coconut milk 400g
  • 100 g drippy almond butter
  • ½ teaspoon vanilla extract
  • 50 ml maple syrup
  • ¼ teaspoon salt
  • 200 g 70% dark vegan chocolate
  • 2 tablespoons coconut oil
  • 2 tablespoons salted almonds roughly chopped
overhead shot of Almond Butter Fudgsicles on a wooden board
Instructions
  1. Pour the coconut milk, almond butter, vanilla extract, maple syrup and salt into a blender and whizz together until smooth.
  2. Pour into popsicle moulds, sticking a wooden stick through each one and place in the freezer overnight to set.
  3. Remove the fudgsicles from the moulds, running briefly under the hot water tap if they are proving stubborn, and place on a parchment lined baking tray and back into the freezer until ready to dip.
  4. Melt the chocolate with the coconut oil in a bain marie or a metal bowl set over simmering water, then once melted pour into a glass.
  5. Get your chopped almonds to hand.
  6. Remove your fudgsicles from the freezer and dip in and out of the melted chocolate quickly. Place back onto the parchment lined baking tray and sprinkle with the crushed almonds.
  7. Repeat with each fudgsicle then place back into the freezer for 10 minutes to set firm. At this point they are ready to eat or you can decant them into a more convenient sized freezer safe container until needed.

SHOP THE RECIPE

I used this Norpro Frozen Ice Pop Maker, for this recipe and it’s one of my favourite moulds to use. Very sturdy and easy to remove the fudgsicles if you run them briefly under hot water then they slide out.

I would be remiss if I didn’t mention my Vitamix® Pro750 Food Blender, Copper UK Model since it’s one of my most favourite kitchen appliances and I use it almost daily, not least to make these fudgsicles. This blender is amazing! I loved the Kitchenaid blender I had before but my Vitamix produces the smoothest smoothies, most cohesive sauces and fantastic soups. I have been using it most frequently at the moment for making my iced matcha lattes and I now could not be without it. Okay, it isn’t cheap but if you have the budget for it and you are looking to be really spoilt then I really recommend it. Plus I love the colour!!

Some of the links above are affiliate links so if you decide to buy anything using the links then I will get a small commission from Amazon at no cost to you. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe then you may like…

Vegan Mango Lime Fro-Yo

Vegan Mango Lime Fro-Yo

Mango Turmeric Coconut Smoothie Pops

Mango Turmeric Coconut Smoothie Pops {vegan}

Peanut Butter Oaty Chocolate Cookies

Peanut Butter Oaty Chocolate Cookies {gluten-free, dairy-free}

Vegan Mango Lime Fro-Yo

This Vegan Mango Lime Fro-Yo is made using just three ingredients. If you can get hold of Alphonso mangos then your frozen yoghurt will be the sweetest, most fragrant and refreshing treat you’ll make this summer.

Vegan Mango Lime Fro-Yo

When I was sixteen one of my close friends moved to Singapore with her family for a year. I seized on this opportunity to visit her during the school Easter holidays and had a brilliant time. But of all the things we did and experiences we had the three major memories about my trip are as follows.
1. How amazing the food was at the food court in the mall.
2. I had the worst sunburn of my life. Then the next day I went out and got sunburnt again. Ouchy.
3. The only cure for sunburn, according to my friend’s mother was plenty of aloe vera on the skin and lots of frozen mango in the tummy.

Vegan Mango Lime Fro-Yo

We would halve our mangos and put them in the freezer in the morning and when we returned from our gallivanting around the city we dug into our frozen mango halves with a spoon. At first they were rock solid but half way through the fruit would yield and become the most delicious and deserved treat after a day in the smoggy heat. In my mind there is no better respite from a muggy June in the city than copious amounts of frozen mango. But just to take it up a notch I have been treating us all these past couple of weeks to this easy Mango Lime Fro-Yo.

Vegan Mango Lime Fro-Yo

This Fro-Yo has just three ingredients and as such the quality of the ingredients really matters. Lately our local farmers’ market (Stroud Green Market – where you can usually find me behind my cake stall when I’m not on maternity leave) has had an Alphonso mango stall. Now in general Alphonso mangos are considered to be quite expensive but on my recent Ocado shop I was astounded how much they charged me for two rock hard, bland and pale regular mangos. The Alphonso mangos I bought from the farmers’ market were actually about a similar price, £7.99 for a box of six. Now the mangos might have been a little small but inside they harboured the most beautifully vibrant orange flesh and were the sweetest, creamiest and richest mangos I have ever tasted. When you are making a three ingredient mango fro-yo, these are the mangos you need. However, playing devil’s advocate, I also made this fro-yo using my regular Ocado mangos and another version with the packets of pre-frozen mango and all fro-yo iterations were still pretty fabulous so if you can’t get hold of Alphonso mangos then you can certainly make do and still be a happy bunny.

Vegan Mango Lime Fro-Yo

I am not vegan but chose to make this Mango Lime Fro-Yo vegan stylee because dairy and I don’t always get on so well. I don’t avoid it as such but if there is a recourse to switch it up without compromising on a recipe at all then I’m all for it. Plus using coconut yoghurt adds a little sweetness meaning that teamed with the luscious Alphonsos there is no need to add any extra sweetener.

Vegan Mango Lime Fro-Yo

The recipe is so simple, peel and de-stone your mangos, cutting the flesh into cubes. Place in the freezer overnight and then the next day blend it up with the limes and coconut yoghurt. You might need to really push the mixture down to the blender’s blades and scrape the sides often as there is not a lot of liquid in there. But really that’s all there is to it. I like it best straightaway out of the blender, it’s very scoopable and smooth. However, you can decant it and place the fro-yo into the freezer for a couple of hours to firm up a little. The longer you leave it in the freezer though the more icy it will become.

Vegan Mango Lime Fro-Yo

In our house every season is fro-yo season but it’s pretty exciting now we are dangerously entering summer territory and there is absolutely no excuse not to be eating homemade fro-yo.

Vegan Mango Lime Fro-Yo

Print Recipe
Vegan Mango Lime Fro-Yo
This Vegan Mango Lime Fro-Yo is made using just three ingredients. If you can get hold of Alphonso mangos then your frozen yoghurt will be the sweetest, most fragrant and refreshing treat you’ll make this summer.
Vegan Mango Lime Fro-Yo
Prep Time 10 minutes
Servings
6 people
Ingredients
  • 600 g frozen mango*
  • zest and juice of 2 limes
  • 250 g coconut yoghurt
Prep Time 10 minutes
Servings
6 people
Ingredients
  • 600 g frozen mango*
  • zest and juice of 2 limes
  • 250 g coconut yoghurt
Vegan Mango Lime Fro-Yo
Instructions
  1. Place all the ingredients into the blender.
  2. Blend on medium speed, pushing everything down to meet the blade and scraping the sides often until the fro-yo is smooth.
  3. Eat straightaway or decant and place in the freezer for a couple of hours to firm up a little.
Recipe Notes

*If using fresh mango then peel, de-stone and cube the mango and place in the freezer overnight before using. I used Alphonso mangos in this recipe.

SHOP THE RECIPE

The blender that I have been using these past seven months since Luke was kind enough to buy me one for my birthday is the Vitamix® Pro750 Food Blender, Copper UK Model. This blender is amazing! I loved the Kitchenaid blender I had before but my Vitamix produces the smoothest smoothies, most cohesive sauces and fantastic soups. I have been using it most frequently at the moment for making my iced matcha lattes and I now could not be without it. Okay, it isn’t cheap but if you have the budget for it and you are looking to be really spoilt then I really recommend it. Plus I love the colour!!

The links above are affiliate links which means if you decide you want to click through to buy then Amazon gives me a small commission at no cost to you whatsoever. It’s just a way for me to fund the blog so if you do click through then many thanks!! To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe then you may like…

Watermelon Mint Granita

A glass of Watermelon Mint Granita on a table in front of plants

Everything But The… Bircher Museli

Everything But The… Bircher Museli is gluten-free and vegan, packed with oats, protein rich nuts and seeds and sweetness and fibre from dried apricots. Left to soak overnight with plant based milk and a crisp grated apple, then mixed with coconut yoghurt and berries the next morning, this is a rocket fuelled breakfast.

Everything But The... Bircher Museli

I am having a real love affair with oats at the moment. If I don’t have a good handful of gluten-free oats in whatever I’m eating then really it’s not worth bothering with. I’ve been making batches and batches of 15 minute Peanut Butter Oaty Chocolate Cookies which I’ll be posting about next week and they have been my main source of food over the past few days, all washed down with home-brewed Oatmeal Matcha Lattes which I also can’t get enough of. Another post coming your way soon is the next instalment of my Guide to Gluten-Free Flours series which discusses my favourite flour of them all – oat flour – it’s all about the flavour! In short, everything is coming up oatmeal for me at the moment. Then as the icing on the cake there is this Everything But The… Bircher Museli which I’ve been devouring for breakfast most mornings since Beau was born.

Everything But The... Bircher Museli

Now, I say breakfast but when you are awake virtually 24/7 then you have to ask yourself the philosophical question, what is breakfast really? And also, who am, where am I and what day is it? The world is one big fuzz at the moment and I’m breaking no fasts as I’m eating throughout the night hours to keep me awake so I don’t fall asleep on top of my baby. Although now we know why he doesn’t like lying down and only feeds in fits and starts – he has the most terrible acid reflux and unless he is upright against my chest in the sling then he is pretty unhappy. As am I. Since I had debilitating acid reflux for most of my pregnancy I can more than sympathise with the little guy but it is so upsetting to see him in such pain when I’m nursing him. And then even more upsetting when it all comes back up afterwards. All that effort for nothing. It’s a struggle for both of us.

Everything But The... Bircher Museli

We are trying to sort out the right medication and dosage levels with the GP to ease his reflux but it’s certainly taking time to work out how best to treat it. It’s certainly not an unusual problem in babies so at least we know eventually it will correct itself but in the meantime feeding Beau and getting him to keep it down is my main priority and sleep is an abstract concept of days gone by.

Everything But The... Bircher Museli

During these brain fogged times oats have become my new best friend. I have always enjoyed them but my digestive system couldn’t cope with them for the longest while, even the gluten-free ones. I don’t know if it’s because of all the work I have been doing to heal my gut but lately I’ve been gradually incorporating oats back into my diet and so far I seem to be quite well on them which of course has led to obsession.

Everything But The... Bircher Museli

Back before my gluten intolerance was diagnosed I ate Bircher Museli for breakfast every day. I loved it. So easy to make a big batch of the dry museli mix on your Sunday prep and then every evening take a couple of minutes to cover a portion with milk and leave it overnight to soak in the fridge. The next morning I would mix in a bit of yoghurt to make it really creamy and toss in a bunch of berries. So delicious. Of course back then it was regular oats, cows milk and yoghurt I used in the recipe and little did I know it was that seemingly healthy breakfast which was the source of my crippling digestive troubles later on in the day. It was a long road to understand that one.

Everything But The... Bircher Museli

Now that I’m more informed as to what foods my body is happiest with, I use gluten-free oats and leave out the bran in the museli mix. I then sub in a bunch of nuts and seeds for nutrition, flavour and crunch and also use plant based yoghurt and milk which I find so much easier to digest. Also because of Beau’s reflux it makes sense for me to keep to a lactose free diet so I’m not exacerbating his troubles.

Everything But The... Bircher Museli

I like my Bircher Museli to be ultra creamy so I add a generous amount of milk and yoghurt to my oats but if you like your oats a little sturdier then just add a third less milk and yoghurt.

In fact the whole recipe can really be adapted any which way to suit your tastes, intolerances and larder contents. If you don’t have dried apricots then dates or figs will be good too. Pumpkin seeds can be changed to sunflower seeds. The almonds and pecans could just as easily be walnuts and hazelnuts and if you don’t like coconut then just leave it out. Equally if you don’t have an issue with lactose then feel free to use cow’s milk and yoghurt. Although if you would like to try something new then I do really recommend the plant based alternatives which impart so much flavour. My favourite, as noted below, is a mix of coconut and almond milk with cooling coconut yoghurt. You can use the natural flavoured coconut yoghurt but if you want a real treat then the vanilla coconut yoghurt is outstanding.

Everything But The... Bircher Museli

The recipe below though, as it stands, is my preferred way to incorporate all the delicious nutritious taste I need to get me through my current, and it seems never ending, sleep deprivation.

Print Recipe
Everything But The... Bircher Museli
Everything But The… Bircher Museli is packed with gluten-free oats, protein rich nuts and seeds and sweetness and fibre from dried apricots. Left to soak overnight with plant based milk and a crisp grated apple, then mixed with coconut yoghurt and berries the next morning, this is a rocket fuelled breakfast.
Everything But The... Bircher Museli
Prep Time 15 minutes
Servings
10 servings
Ingredients
Museli Mix
  • 275 g gluten-free jumbo rolled oats
  • 80 g dried apricots chopped
  • 50 g pumpkin seeds
  • 40 g almonds roughly chopped
  • 40 g pecans roughly chopped
  • 30 g ground flaxseed
  • 30 g desiccated coconut
  • 25 g chia seeds
  • 20 g sesame seeds
Bircher Museli (serves 1)
  • 40 g museli
  • 60 g almond milk
  • 60 g coconut milk
  • ½ granny smith apple grated
  • 60 g coconut yoghurt
  • Handful of mixed berries
Prep Time 15 minutes
Servings
10 servings
Ingredients
Museli Mix
  • 275 g gluten-free jumbo rolled oats
  • 80 g dried apricots chopped
  • 50 g pumpkin seeds
  • 40 g almonds roughly chopped
  • 40 g pecans roughly chopped
  • 30 g ground flaxseed
  • 30 g desiccated coconut
  • 25 g chia seeds
  • 20 g sesame seeds
Bircher Museli (serves 1)
  • 40 g museli
  • 60 g almond milk
  • 60 g coconut milk
  • ½ granny smith apple grated
  • 60 g coconut yoghurt
  • Handful of mixed berries
Everything But The... Bircher Museli
Instructions
Museli Mix
  1. Mix all the ingredients together at the beginning of the week then keep in a large glass storage jar until needed.
Bircher Museli
  1. In a small cereal bowl pour the milks over the museli then stir in the grated apple.
  2. Place cling film over the top then leave in the fridge overnight to soak.
  3. The next morning stir in the coconut yoghurt and sprinkle the berries over the top to serve.