Vegan Mint Chocolate Thins


It’s time you made your own chocolates! Yes these little bites are really simple and quick to make AND what’s even better is they only need 4 ingredients. They just couldn’t be easier. With their rich dark chocolate exterior and their mint cream centre I’m sure they’ll remind you of a certain brand of after dinner mint…



For the coconut cream you have two options. You can buy a can of cocnut cream like the one shown in the photo (I’m not paid to promote this brand, it’s just so you can see what it looks like), or you can use a can of full fat coconut milk which has been placed in the fridge overnight. When you open the can at the top will be the thick cream and underneath the water. Just use the cream which is on top and save the water for something else like using in smoothies.


Go on, give them a go!

Preparation Time: 20 minutes +freezing time   Servings: 24 mint chocolate thins                  Cooking Time:       none                                                                                                                        Total:                        20 minutes

200g dark (70%) vegan chocolate

160ml coconut cream

2tsp mint extract

2 tbsp agave syrup

  1. Place a clean chocolate mould on a flat surface in your kitchen.
  2. Take half the chocolate and put it in a microwave proof bowl.
  3. Melt the chocolate in the microwave. Start with 30 seconds on full power and if not melted try 10 seconds more each time until melted.
  4. With a teaspoon, spoon the chocolate into the mould. You want a thin layer in the bottom of each mould.
  5. Place the mould in the freezer for about half an hour.
  6. Meanwhile mix the coconut cream, mint extract and agave syrup in a small bowl.
  7. Remove the mould from the freezer.
  8. With a teaspoon place a small amount of the mint cream in each mould.
  9. Return to the freezer 30 minutes.
  10. Melt the rest of the chocolate in the same way as before.
  11. Remove the mould from the freezer.
  12. Top the coconut cream with a layer of melted chocolate.
  13. Return to the freezer for another 30 minutes.
  14. Enjoy.
  15. It’s best to store these in the fridge, especially in warm weather.


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The Wala Room, Vegan Restaurant, Torremolinos, Spain.


The Wala Room, c/ La Toja,1, Local 7, 29620 Torremolinos, Spain.

The Wala Room is a vegan restaurant with an emphasis on raw food. It’s on a backstreet in Torremolinos away from the crowded centre and a five minute walk from the beach. It has a small indoor seating area and a larger outdoor one,  which is covered so no need to worry if it rains. It’s prettily decorated with plants and cheerful colours.


If you haven’t eaten at a raw food restaurant before you’ll probably see a lot of things on the menu which are either unfamiliar to you or you know well but definitely couldn’t be descibed as uncooked or vegan. That’s the fun of it all, trying stuff that’s totally new to you! I should also say that the food we had was absolutely delicious so you have nothing to fear. They also serve some cooked dishes to balance it all out and give you plenty of options.

We started with nachos with cheese sauce. They kindly put the jalapeños on the side, as we don’t do extra spicy! Then I had fried fish, which of course wasn’t really fish at all, served with salad and vegan tartar sauce. Javi had the Italian veggieburger (tomato and basil flavour) with chips and three homemade sauces, ketchup, mustard and veganaise. We enjoyed a mango juice and a beer with our food. We didn’t have dessert because we were quite full despite being tempted by cheesecake and apple pie.

The food was made to order, the staff were pleasant and helpful, explaing everything for newbies like us, and most importantly everything tasted great.

Here are some pics of what we ate;

imageedit_8_8187860026 - copia

Nachos with vegan “cheese”

imageedit_11_9671839587 - copia

Fried “fish” with vegan tartar sauce and salad.


Italian Style burger with chips and three sauces.

For further information;

Tel: (00 34) 951 90 91 93

Posted in Restaurant reviews, vegan | Tagged , , | 2 Comments

Pasta with Sunflower Seed and Parsley Sauce


Considering how much we like pasta it hasn’t featured here all that much. We could eat pasta every day of the week in our house!!! I think of this recipe as a typical weekday meal which you might get served if you dropped by on a wednesday evening.


The sauce is a riff on my tangy green salad dressing, and also could be classed as a pesto but with a lot sharper lemony taste. You could, of course, use this sauce many ways, as a salad dressing or as a spread on bread or crackers, but I think it gives pasta a nice fresh taste. The water I used to mix it with was a little warm pasta water which adds some starch and stops your food from going cold before you can eat it!!!! If you’re not going to use this sauce for pasta then just use drinking water.

I used a mix of all the vegetables from my fridge but you could use whatever vegetables you have on hand, just make sure you chop them into similar sized pieces.

Pasta with Sunflower Seed and Parsley Sauce

Preparation Time: 15 minutes                            Servings: 2 people                                        Cooking Time:       15 minutes                                                                                                            Total:                        30 minutes

1 1/2 cups raw sunflower seeds

3 tbsp nutritional yeast

Juice of 1/2 a lemon

Handful of parsley

Pinch of salt

2-4 tbsp of water

1/2 an onion

1 spring onion

1 carrot

1/2 red pepper

6 broccoli florets

1 clove of garlic

extra virgin olive oil

200g wholemeal spaghetti

  1. Peel, wash and chop vegetables.
  2. Put a large pan with water on the stove to boil.
  3. Put a frying pan on the stove, add 1-2 tablespoons of extra virgin olive oil and allow to heat for 1 minute.
  4. Add vegetables to frying pan, reduce to a medium heat and stir occasionally.
  5. When the water in the large pan comes to a rolling boil add a little oil, a pinch of salt and the spaghetti. My spaghetti takes 8 minutes but different brands have different cooking times.
  6. Put all the ingredients for the sauce (sunflower seeds through to pinch of salt) in a bowl suitable for use with a hand blender.
  7. Add 2 tablespoons of pasta cooking water to the sauce and blend until smooth. You may need to add a little more to get a smooth consistency but start with 2 tablespoons and add more, little by little, if necessary.
  8. Drain the pasta and put on plates.
  9. Add the vegetables and top with the sauce.

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