A sweet treat you must make and announcing changes to the Vegan Chef Training

Isn’t it time for a sweet treat? I certainly think so, it feels like a very long time since I have shared a sweet treat recipe with you. This one was definitely worth waiting for. It was created on the last vegan foundation cooking school. You can make these orange, cranberry coconut crunch chocolates in a big batch and have them in a ready supply in your freezer. You will never want to run out of these. If you have a heart mold that is fabulous, otherwise any mold will do or you can just put in a baking paper lined tray and break pieces chocolate off.
These chocolates were inspired by Pandora who is our assistant teacher on courses and in the training. She gifted me a jar of dehydrated oranges that she had made in the winter and when we had some left over chocolate from making hazel bombs we chopped up some of the orange slices and girl oh girl it’s the best chocolate I have ever had.


Orange, Cranberry Coconut Crunch Hearts

1½ cups vegan chocolate
1/2 cup desiccated coconut
12 slices dehydrated orange (cut into small pieces) or zest of 4 oranges
¼ cup dried cranberries
¼ cup activated buckwheat 


1. Set a mixing bowl over a saucepan of boiling water. Place 1 cup of the chocolate in the bowl and stir until all well melted.
2. Take the bowl with the chocolate off the saucepan and stir in the extra ½ cup chocolate until it is all melted. Then fold in the rest of the ingredients.
3. Spoon the mixture into the molds and place in the fridge (cover them) for an hour or so to set.
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool

What I Have Been Up To 

The last two weeks I facilitated the 3 day Vegan Foundation Cooking Course. Everyone who attended were blown away with how much is packed into these three days and how many wonderful things they learned to implement into the kitchen and their daily lives. I luckily get to do it all over again in two weeks and I have two spots left. Who wants to come and join the kitchen magic?
Here are some photos from the last Vegan Foundation Course. It was a beauty as the pictures show. So much enthusiasm and so much fabulous food cooked.


Course Changes to the Full Vegan Chef Training 

There have been some changes made to the Vegan Chef Training this year due to COVID restrictions and some borders still being closed. I am happy to say that some of the training will still go ahead and there will be chances for people who have already attended the vegan foundation course to jump in for modules 2 to 5. You can choose to come and do a raw food module or the Ayurveda course or the macrobiotic, wholefoods and Italian cooking or a morning of fermented grain method of cooking (with Todd Cameron) or an afternoon of sauerkraut with me or a morning of miso and tofu with Kiriko or afternoon of jamu, kamboucha and fire tonic (with Lilli and Sue from Forrest Organics). It is exciting that I will still be able to keep it running in a condensed way. Below are the details and new prices etc. 

Module 2 Raw food

Without the food photography- although I will be able to go through some tips with you that I know myself but it wont be formal 

New price $1320
Module 3 - same as always $990
Module 4 - same as always $990

Module 5- will be in 4 sections 

Section 1 fermented grains method making gluten free bread, cake and pancakes etc. $240 
Section 2 sauerkraut, kim chi  and fermented veg and fermented butter using rejuvelac $240
Section 3 miso and tofu $240
Section 4 kombucha, jamu and fire tonic $240
Or all 4 sessions of module 5 plus lunch each day $776

Total for modules 2 to 5

Or early bird if paid before 28th Feb  is $4262

For modules 6 to 9

- they will be run as a condensed form over 2 weeks with 11 days of tuition and 5 days of optional work experience - this is priced at $6274.50
(all added together works out cheaper than the early bird price) - this will include event cake baking and pasta making - establishing a business - dietary requirements - menu planning and faux foods - plus organising an informal graduation)
All courses will take place at my home and for module 2 to 5 I will take only 6 people and  for modules 6 to 9 only up to 4 people.

Dates are

Module 2 19th to 22nd April 
Module 3 27th to 29th April 
Module 4 3rd to 5th May 
Module 5 6th to 7th May 
Condensed module 6 to 9 18th May to 30th May (we will have an informal graduation on the 30th May)
Optional work experience on the week 31st May to 5th June or a day that suits.



Tags:oranges cranberries Coconut buckwheat chocolate

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