The Vegan Society

Promoting ways of living free from animal products for the benefit of people, animals and the environment.

Confectionary

Vegan Toffee

1 1/2lb (680 g) raw cane sugar
2 oz (55 g) ground almonds
1 oz (30 g) Vegan margarine
1/4 pint (140 ml) soya milk

  1. Combine all the ingredients in a saucepan, and heat gently whilst stirring continually until the mixture comes to the boil. Continue boiling and stirring over a medium heat for about 7 minutes.
  2. Remove from the heat and beat the mixture until it thickens.
  3. Pour into a well greased shallow tin and smooth the top with a knife. Leave to cool, marking into squares before it sets hard. Break into individual pieces when cold.

Vegan Turkish Delight

1/4 teaspoon tartaric acid
1-2 teaspoons rose water
2 oz (55 g) corn flour
1 1/4 lbs (565g) raw cane sugar
1/2 pint (285 ml) water
1 oz (30 g) pistachio nuts
powdered raw cane sugar to coat

  1. In a bowl combine the tartaric acid, rose water, and corn flour with just a tiny drop of water to make a paste.
  2. In a saucepan combine the sugar and water, and bring gently to the boil, stirring continually. Continue boiling without stirring until the mixture is thick and smooth (temperature 220 deg F / 105 deg C).
  3. Stir the corn flour mixture into the syrup, mixing it thoroughly, then add the coarsely crushed pistachio nuts. Pour into a shallow lightly greased tin and cool.
  4. When set, remove the sweet from the tin and cut it into squares, rolling each one in a generous amount of the powdered sugar.

Carob Raisin Clusters

4 oz (115 g) Plain carob 'chocolate' bar
4 oz (115 g) raisins

  1. Break the bar into small pieces, and melt it gently either in the top of a double boiler, or in a bowl suspended over a pan of hot water (take care the bowl does not actually touch the water). Cover the bowl, and stir occasionally.
  2. Remove from the heat and cool for a minute or two, then drop the raisins into the sauce and stir them well.
  3. Using a metal spoon, lift them out a few at a time, and drop into small mounds on wax paper, leaving space between them, or in individual paper cases. Allow to harden completely before serving or storing.

Fruit & Nut Truffles

5 oz (150 g) prunes
5 oz (140 g) dates
10 oz (285 g) raisins
3 oz (85 g) desiccated coconut
2 oz (55 g) wheat germ
1-2 tablespoons date or rice syrup
1-2 tablespoons concentrated orange juice
1-2 tablespoons grated orange peel

  1. Remove stones from the prunes, clean the fruit, then mince or chop it as fine as possible. Mix with most of the coconut, and all of the wheat germ, making sure the ingredients are evenly distributed.
  2. Stir in enough date/rice syrup and fruit juice to make a thick paste. Adjust the consistency with more juice if necessary, or more wheat germ if it seems too soft. Add the orange peel to taste.
  3. Shape the mixture into small balls and roll them in the rest of the coconut. Put each one in a small paper case and leave for a few hours, preferably overnight, to firm up. If the truffles are not to be eaten at once, store covered in the fridge.

Tahini Slices

3 tablespoons tahini
3 tablespoons date or rice syrup
3 oz (85 g) ground sunflower seeds
2 oz (55 g) desiccated coconut
1 oz (30 g) wheat germ or bran
4 oz (115 g) raisins

  1. Mix the tahini andŽ?syrup together, then stir in the other ingredients to make a fairly firm dough. Adjust the consistency if it isn't quite right - add more sunflower meal, coconut or wheat germ to make it more dry or more tahini if it needs to be softened.
  2. Separate the dough into two portions and shape them into rolls. Wrap in cling film and chill in the fridge, then serve cut into fairly thick slices.

Peppermint Ice

1 lb (455 g) raw cane sugar
1/4 pint (140 ml) water
1 teaspoonful peppermint essence

  1. In a saucepan combine the sugar and water. Bring slowly to the boil, stirring continually to dissolve the sugar. Then lower the heat, but continue to boil (without stirring) for about 10 minutes. The syrup is ready when it reaches firm ball stage (temperature 247 deg F / 119 deg C).
  2. Remove from the heat immediately and stir in the peppermint essence, making sure it is well distributed through the syrup.
  3. Pour into a shallow ready greased tin, smooth the top with a knife, and leave to firm. Cut into squares when cold.

If desired, melt carob in a bowl, heated over a saucepan of water, and immerse the squares of peppermint ice in the melted carob.