Chocolate Raspberry Cup Cakes with Cashew Cream and Chocolate Mousse icing (gluten free)
It’s celebration week this week for Veet’s Vegan Cooking School. On the 19th May 2008 I first started my business. Wow that feels so long ago, much longer than twelve years. It was huge for me to go out on my own and create a business as I had always been in paid employment and came from a family who were in paid employment.
Hazel Bombs
As soon as I asked myself ‘what will I name these tasty bites?’ the answer appeared. Hazel Bombs that’s what. The idea for this recipe I cannot claim. They are the brainchild of Danielle, Bri and Clancy who were this year’s dessert team at the Vegan chef and lifestyle training graduation. Everyone was raving about these ‘oh so delicious treats’ at the graduation and I realised two months later that even though I helped roll them I never actually tried one.
