Vegan Vox Reviews...Black's Family Maple Twists

These are amazing! Maple flavoured puff pastry twists made by Black's Family. These are sold in a huge 624g tub from Costco for £5.99 and are certified vegan by the American Vegetarian Association.

They contain no cholesterol, no transfats, no yeast, no dairy, no butter and no eggs. They are crispy pastry twists covered in maple flavoured sugar. They are not healthy at all but make a great treat for parties and barbecues. They are very moreish. You have been warned! :) I like them served with a bowl of vegan ice-cream, Mr Vox likes them with a cup of tea. You could even use them with a dark chocolate fondue or fountain.

What are your surprising bakery treats that you have found out are vegan? Share in the comments below.

Big Vegan Love,

VVx

Vegan Recipe of the Week - Coconut, Maple & Cherry Flapjacks

Flapjacks are a great quick bake when you fancy something sweet, and you usually have all of the ingredients in your store cupboard anyway. If not, the great thing about flapjacks is that you can chop and change the ingredients to taste. If you don't like cherries, swap for another fruit or nuts.

You will need:

115g Vegan Butter

115g Brown Sugar

220g Rolled Oats

3 Tbsp Golden Syrup - Maple Flavour (or use Maple syrup but this is runnier and doesn't hold together as well)

60g Dried Cherries or Glace Cherries (make sure they are vegan-friendly as some contain E120)

35g Desicated Coconut

Frylight

Greaseproof paper

Method:

Preheat the oven to 180C/160C Fan.

Spray two shallow cake tins or baking tins with Frylight. You can use melted butter instead of Frylight, if you prefer.

Melt the butter, golden syrup and sugar together in a saucepan over a low heat and stir until combined.

In a mixing bowl place the oats, cherries and coconut and stir together. Form a well in the dry ingredients and pour in your melted butter mixture. Stir well until all of the dry ingredients have been coated in the butter mixture.

Spoon the combined mixture into the tins equally and level out with a pallet knife or the back of a spoon.

Bake in the centre of the oven for around 18 minutes until golden brown on top.

Remove from the oven, cut straight away into slices and leave to cool in the tins.

Store in an airtight container for up to a week.

Eat and Enjoy!

If you enjoyed this recipe, click here to see more of my vegan recipes.

Big Vegan Love,

VVx