Vegan choco, ginger treat

  • Post by Anna Santegoeds
  • Apr 17, 2020

Food is not just fuel. Food is about family, food is about community, food is about identity. And we nourish all of those things when we eat well.

Michael Pollan

I could not agree more!

I grew up in a family of food lovers. Not just eating but from a young age we knew our way around the kitchen. My father was a great chef and still is (81 years old, still cooks) of Filipino heritage. He traveled the world on cruise ships for most of his career preparing food for the well-to-do passengers on board. I love that I have the same yearning in me to cook, and the passion to serve my family healthy nutritious meals. As well, I share the joy of cooking with you and friends.

When I’m not crafting with my son, enjoying nature outdoors with my family or behind my sewing machine in the studio, I can be found in the kitchen. I really do love it, for it’s another way to express my creativity. I was a vegetarian for about 2 years and in time transitioned into vegan eating.

I tweak many of the recipes I use to suit my family’s taste buds. In normal circumstances my boys are vegetarians 5 days a week and free to eat as they wish at weekends. During lockdown they eat everything I prepare mainly vegan (I cook from scratch once a day but my boys love cheese & butter, so they make their own sandwiches when I’m busy)

One of the first recipes I learnt as a young girl was pouring rice crispies in a bowl full of chocolate and getting messy with shaping it before putting them in the fridge to harden. Of course the best part was the eating!! There are many versions of this recipe out there but this is what we prefer. You can also remove the biscuits if you like & add a variety of dried fruits instead. This is our family treat which lasts in my household a whole week. We look forward to it after a main meal.

Remember eating in moderation combined with regular exercise is better for you.


  • 3 large tablespoon of organic coconut oil.
  • 200g vegan organic chocolate. (I used 70% cocoa solid roughly chopped)
  • 2 tablespoons organic coconut syrup (or organic date syrup or raw Acacia honey)
  • 200g organic ginger biscuits
  • 100g toasted pistachio
  • 50g toasted hazelnut
  • gimashio (Japanese condiment; toasted sesame seed & salt)


  1. Lightly oil a square brownie tin with coconut oil or line with baking parchment.
  2. Melt the chocolate with coconut oil and organic syrup in the microwave. Ensure to do it in 30 second bursts until everything has melted & you have a smooth consistency.
  3. Break your biscuits into small pieces in a bowl, then add the pistachios and hazelnuts. Mix all ingredients well to combine.
  4. Transfer all ingredients into your prepared tin. Use the back of your spoon to press down all ingredients evenly. Sprinkle the gimashio on top if you wish.
  5. Chill in the fridge for 2 hours until it has set hard.
  6. Once set, you can cut them into small squares about 25 pieces roughly.

It will keep for about a week in a tupperware in the fridge.

Something really yummy to look forward to and enjoy!!

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Vegan choco, ginger treat