White Chocolate Strawberry Truffles

Today’s plant based recipe uses only 4 ingredients with no cooking involved is so quick to make & delicious, that these white chocolate strawberry truffles will vanish before you know it! 

In my pre- plant based eating days, white chocolate was an absolute favourite (yes, unhealthy, too much sugar and all that, but try explaining that to a clueless teenager!). While, making my own chocolate I realized that cocoa butter was the secret ingredient to making chocolate smell, feel and taste like…. well… Chocolate!!

Coconut flour contains a lot of healthy fats, fiber, protein and digestible carbohydrates and is a great binder too! Being a relatively lighter flavoured “flour”, the strawberries and cocoa butter flavours really come out on the top to make a delicious tasting truffle.

Now, on to this quick recipe,

White Chocolate Strawberry Truffles

Vegan, gluten-free, 4 ingredients, no cooking or appliances involved! No processed sugar either!

Priya: Priya@MasalaVegan
  • 2/3 cup Coconut Flour
  • 1/3 cup Strawberries, chopped roughly
  • 4 tablespoons Cocoa Butter, slightly melted
  • 6 tablespoons Rice Malt Syrup
  1. Toss all the ingredients into a medium mixing bowl and mix well with a spoon or with clean hands (as I did) until a smooth dough forms.

  2. Roll out into little marble sized balls and place in a cool place to set. The colder weather meant I did not have to freeze these to set them. As it gets warmer, freeze for 20 - 30 minutes.

  3. Store at room temperature, coat in melted raw chocolate or simply eat up!

This easy recipe is off to Recipes Made Easy & Fiesta Friday link up ๐Ÿ™‚

Quick Banana Fritters (200th Post)

Thank you my dearest readers for reading my 200th post and your encouragement!

I’ve always wanted to keep a record of all my recipes and tried blogging as a way to do that. I started off with blogger ages ago (in 2008), gave it all up because of the pressures of daily life and work. Then I discovered WordPress in 2011 and started posting on and off. Finally in 2016, I stumbled upon the fact that, I could schedule posts in advance and they would be live like clockwork, while I was still at work or, fast asleep, or even on another continent!

I’m very thankful for all the support that I have received even though I don’t always get back promptly (work in progress)! I did lose many of my followers, comments and likes when migrating from WordPress to the new website, so I’m still tracking friends old and new while, discovering wonderful food ๐Ÿ˜Š

To celebrate my 200th post I bring to you one of my favorite banana desserts growing up. This was something my mum often made when I demanded something sweet instantly! Bless her heart, she not only got dinner ready in under an hour despite working  all day but also, ensured my sweet tooth was satisfied ๐Ÿ˜ (Love you and miss you heaps Ma!)

Oh, yes back to this wonderful sugar-free, gluten-free Banana Fritter recipe and enough with my rambling already!


Vegan Banana Fritters

Vegan, gluten-free and sugar-free. Made with just 3 ingredients. Under 10 minutes. Tastes great warm, with cinnamon powder sifted over or, with custard or vanilla ice cream. Makes great allergy free treats for lunch boxes too.

Priya: Priya@MasalaVegan
  • 2 Overripe Bananas
  • 2 tablespoon Rice Flour
  • 1 teaspoon Coconut Oil, melted
  1. Heat a thick bottomed pan (I used my cast iron pan) with a drizzle of coconut oil.

  2. In a mixing bowl, add the peeled bananas & rice flour.

  3. Mash the bananas lightly with a spoon while mixing the rice flour in.

  4. Drop a spoonful of batter on the hot pan.

  5. Cook until golden brown and flip over to cook the other side.

  6. Drizzle some more coconut oil in between if needed (my cast iron pan really doesn't need much oil).

  7. Sprinkle with cinnamon powder if desired or, eat warm with vegan vanilla ice cream.

If  you enjoyed this quick vegan dessert, please check this luscious vegan and gluten-free Fudge recipe.

Vegan Gram Flour & Coconut Fudge (Besan Burfee, Sugarfree)

The Indian calendar follows the luni- solar cycle and starts and finishes differently as opposed to the standard 31st of December and 1st of January. The “Hindu” new year in 2017 falls on the 29th of March. Houses are cleaned and freshened up with a variety of fresh flowers and leaves. Intricate decorations made of rice flour and/ or colored sand are set on flowers. Growing up, my mother used to install a brass pot atop a stick covered with brightly colored cloth as a symbol of victory of good over evil called “Gudi”, pronounced as goody. Flowers and mango leaves are used to decorate the Gudi And, all kinds of sweet and savoury delicacies are made. Commonly made recipes include Chakli, Puran Poli (flatbread stuffed with sweetened lentils) and delicious fudge bars, called “Burfee”.

Vegan Gram Flour & Coconut Fudge (Besan Burfee)

Gluten-free and Sugar-free, this fudge is full of coconut goodness.

Priya: Priya
  • 1 cup Gram Flour/ Besan
  • 1 cup Desiccated Coconut
  • 2/3 cup Xylitol
  • 1/4 cup Water
  • 1/3 cup Coconut Oil
  • 1 teaspoon Green Cardamom Seeds, powdered
  1. Line a flat tray with nonstick paper and set aside.

  2. In a deep saucepan melt the coconut oil and add the Gram flour. Roast until golden and the raw smell disappears. Remove from saucepan and set aside in a plate to cool.
  3. Roast the desiccated coconut next, on low heat until lightly browned. Remove from saucepan and mix with the roasted Gram flour.
  4. Mix the xylitol and water in the saucepan and cook until the syrup looks bubbly and thickens.
  5. Take off the heat and fold in the gram flour - coconut mixture.
  6. Toss in the cardamom powder and mix well. 
  7. Transfer this mixture evenly into the prepared tray. Tap the tray on a sturdy surface to remove any airgaps and smoothen the top.
  8. Score the fudge in diamond shaped pieces after cooling for 10 - 15 minutes.

Malpua (Vegan, Oil Free & Sugar Free)

“Holi”, the Festival of Colours fell over the past weekend. The advantage of having a holiday means being able to make something traditional for my little ones to celebrate and introduce them to the much-loved festival food that I and my better half grew up eating! “Malpua” are pancakes usually made with white flour and semolina and deep-fried before dunking into a thick sugar syrup. These delicious pancakes are made in many different ways often with heaps of dairy and sugar. This lighter take, on the traditional deep-fried “Malpua” full of clarified butter and milk solids eliminates all the oil and dairy while using wholemeal flour. Another good thing, about this recipe is not having to make a sugar syrup to dunk the pancakes and, replacing them with a lighter maple or agave syrup. I ate mine plain but, my little ones aren’t about to let go of the syrup jar any time soon ๐Ÿ˜‹


Vegan, wholemeal, oil free and sugar free. 

Omit the almonds to make these "Malpua" nut free and garnish with either cranberries or, pepitas.

Priya: Priya
  • 1 cup Self Raising Wholemeal Flour
  • 1/2 cup Semolina
  • 1 cup Coconut Milk
  • 1 cup Warm Water
  • 4 tablespoons Xylitol
  • 3 teaspoons Green Fennel Seeds, lightly crushed
  • 1 teaspoon Green Cardamom Seeds, powdered
  • 4 tablespoons Flaked Almonds/ Pepitas, lightly roasted
  • Agave Nectar/ Maple Syrup, to pour
  1. In a large mixing bowl, pour the warm water, coconut milk and Xylitol. Whisk well until mixed.

  2. Add the semolina and allow to sit for 5 minutes.

  3. Mix in the wholemeal flour, Fennel & Cardamom seed powders. Whisk well and set aside. The batter should be slightly thinner that cake batter. Add more water if required.

  4. Heat a non stick pan and ladle batter into little rounds.

  5. Cover and cook on low heat until a crisp golden and then flip to cook the other side lightly.

  6. Take off the pan and pour a teaspoonful of agave nectar/ maple syrup if using and sprinkle, flaked Almonds/ pepitas/ cranberries.


Vegan Tiramisu Layer Cake (Sugar Free)

Valentine’s Day… brings out a lot of must – have items out of the wood work that most retailers are sure we can’t live without! Speaking for myself, I can’t live without love… the love my family has for me, the love my friends have for me and all the unconditional support, encouragement and love that I’ve received from all my well wishers! When someone means that much to me, making something from the bottom of my heart is my way of showing gratitude. This Tiramisu Layered Cake is a sweet gesture that is not only cruelty free but also, sugar-free, low-fat and nut free. For added indulgence layer two slices on top of each other! Happy baking ๐Ÿ˜Š

Vegan Tiramisu Layered Cake

Vegan Tiramisu Layer Cake

A quick, easy, low fat, sugarfree, one pan vegan Tiramisu made of coffee flavoured cake layered with a luscious vanilla custard and then doused with dark cacao powder. Tastes best when chilled for 6 hours and then cut into large squares.

Course: Dessert
Priya: Priya
For the Coffee Flavoured Cake
  • 1/2 cup Unbleached Self Raising Flour
  • 1/3 cup Xylitol
  • 4 teaspoons Instant Coffee Powder, heaped
  • 1/4 cup Light Oil
  • 2/3 cup Cold Water
For the Custard layer
  • 4 tablespoons Corn Flour
  • 3 tablespoons Xylitol
  • 2 cups Rice/ Oat Milk
  • 1 teaspoon Vanilla Bean Paste concentrate
  • 1/2 cup Water, room temperature
  • 2 tablespoons Dark Cacao Powder
For the Coffee Cake layer
  1. Preheat the oven to 180 degree Celsius and line a square pan with nonstick baking paper.

    Whisk the dry ingredients including the instant coffee powder until well mixed in a bowl.

    Mix the oil and water into the dry mix with a fork until the batter has no lumps.

    Pour the batter into the pan and bake for 30 - 40 minutes at 175 degrees Celsius. Check if cooked through by inserting a skewer in the cake around the 30 minute mark.

    Cool in the pan.

For the Custard layer
  1. Whisk the corn flour and water together in a saucepan until smooth.

    Gradually add in the coconut milk and Xylitol. Continue whisking until no lumps remain.

    Heat the saucepan on medium heat and bring to a boil. Whisk continuously for a smooth custard.

    The custard is ready when it coats the back of a clean spoon.

    Take off the heat and mix in the vanilla bean paste.

    Pour on top of the prepared cake and cool to room temperature.

    Refrigerate on cooling down for atleast 6 hours to let the custard set and the flavours to deepen.

    Sprinkle dark cacao powder on top of the custard layer and slice into large square pieces to enjoy.

Wholemeal Banana Bread Bars (Vegan & Oilfree)

I love baking with bananas specially for their binding properties. With Mango season setting in, I’ve  been getting large trays of mangoes that get first preference and the poor bananas are left to go brown unattended on the side. Even though most of my kitchen consists of multitasking tools, cooking and bakeware, last year I gave in to the festival sales and bought a mini loaf pan. I’ve been looking for different things to bake in my pan like this Sfouf recipe. Banana bread mini loaves are a great way to portion control and get the perfect crisp brown edges that everyone loves! Great for school lunch boxes too, as they contain no nuts and are oil free meaning no messy fingers. 


Wholemeal Banana Bread Mini Loaf

(Vegan, oil-free, nut-free & sugar-free.
Made easily under 1 hour with everyday ingredients.)



Mashed Over Ripe Bananas – 2 cups
Xylitol – 1/2 cup
Cinnamon Powder – 3 heaped teaspoons
Soy Milk – 1/4 cup
White Vinegar – 2 teaspoons
Wholemeal Self Raising Flour – 2 cups


Preheat oven to 180 degrees Celsius and spray the mini loaf pan with non stick spray. Set aside.
Mix the mashed banana with Xylitol and cinnamon powder in a deep mixing bowl until fluffy.
Whisk in the soy milk and vinegar and mix until frothy.
Fold in the wholemeal flour and whisk well until no lumps remain.
Pour batter into the mini loaf pan compartments and bake for 30 to 40 minutes at 175 degrees Celsius.
Check if the loaves/ bars are cooked by inserting a skewer into the middle.
Remove from the oven and allow the banana bread bars to set in the pan for 10 – 15 minutes.
Invert on a cooling rack and store after they have cooled down properly, usually an hour.


Drizzle with chocolate or dust with cacao powder, if desired.
Soy milk can be substituted with any other non dairy milk.
Overripe bananas are easier to mash and require lesser sweetener. If not using spotted brown bananas then increase Xylitol to 3/4 cup for a sweeter banana bread.

Vegan Baked Bread Gulab Jamun (Sugar Free)

Gulab Jamun“, one of the most famous Indian sweets are widely available in cans in the ethnic shops here. These deep-fried doughnut like balls dunked in sugar syrup are usually made with loads of dairy and sugar. My version bakes these little morsels in the Air Fryer and uses Xylitol in place of sugar. I used a mix of leftover wholemeal sourdough and plain gluten-free slices. Use only gluten-free bread for a completely gluten-free version.

We need,

  • Bread Slices – 8 to 10
  • Coconut Cream  (thick part) – 3/4 cup
  • Green Cardamom Seeds, powdered – 4 to 5 (reserve peels)
  • Xylitol – 1 cup + 1 tablespoon
  • Water – 2 cups
  • Flaked Almonds, as garnish


  1. Take a mixing bowl and tear the bread into it.
  2. Add spoonfuls of coconut cream and 1 tablespoon of xylitol to the bread.
  3. Knead lightly to get a soft dough. Set aside.
  4. In a large saucepan combine 1 cup of xylitol and 2 cups of water with the Cardamom peels and place on slow heat until the xylitol crystals dissolve. Check if drops of the syrup retain shape in a bowl of cold water to get the right consistency. Once ready, take off the heat and keep the syrup warm.
  5. Roll the bread dough into lemon sized balls in the meanwhile and shape into lime sized round or, oval shapes.
  6. Bake the bread balls in the Air Fryer For 15 – 20 minutes at 200 degrees Celsius. Flip over and cook for another 5 minutes for even browning.
  7. Once baked, dunk the hot bread balls into the prepared xylitol syrup.
  8. Allow to soak in the syrup for at least 6 hours.

Can be eaten warm or cold depending on your preference! I love them cold from the fridge but the husband insists on eating warm ones. Happy cooking and, a very Happy Diwali to those who celebrate!

Vegan Baked Gulab Jamun

Vegan Mud Cake

Mud cakes are dense, fudgey, moist chocolate cakes famous for their resemblance to…. Mud!! Now, that we’ve cleared that mystery, I should admit I’d never eaten any mud cakes before we moved to Australia. For one, I wasn’t very sure of the contents (Ah yes, laugh all you want!) and, being vegan (which I was back then too) did not mean I was about to start eating everything that wasn’t derived from an animal either! I can now honestly admit that I’ve moved on from my initial trepidation to taste and bake these many, many times. They make perfect birthday cakes as the flavour is always better the next day.ย I’m very curious to know if you have had any funny experiences with unfamiliar food names in the comments below ๐Ÿ˜Š

We need,

  • Fine Wholemeal Flour – 1.5 cups (Pass through a sieve twice/ thrice for fine flour)
  • Soda Bicarbonate – 1 teaspoon
  • Raw Sugar – 1 cup
  • Baking Cocoa Powder – 3.5 tablespoons
  • Vanilla Essence – 2 teaspoons
  • Water – 1 cup
  • Apple Cider Vinegar (ACV) – 1 tablespoon
  • Light Vegetable Oil (I used sunflower) – 5 tablespoons


  1. Preheat the oven to 180 degrees Celsius.
  2. Spray an 8″ cake pan and set aside.
  3. Sift the dry ingredients together – flour, sugar and cocoa.
  4. In a large mixing bowl, whisk together water, ACV, vanilla and oil.
  5. Add the bicarbonate of soda to the wet ingredients and mix well.
  6. Fold in the flour mix and whisk until no lumps remain. The batter is quite thin and easy to pour.
  7. Pour intoย the prepared cake pan.
  8. Bake at 180 degrees Celsius for 40 minutes or, until a skewer inserted comes out clean.
  9. Rest the cake in the cake pan for atleast 15 minutes before inverting on a cake rack.ย Cool well before icing.

Vegan Intensely Chocolatey Scones

This intense chocolate – cacao combination is a chocolate lover’s dream come true, i.e. mine! These chocolate scones were made for a party, till I found a leftover dark chocolate bar and broke it into pieces to add as garnish… It never did quite leave the kitchen after that! The only thing to watch out for is not to over mix the dough or, handle it too much as that turns the “scones” intoย “stones”!ย 


  • Wholemeal Self Raising Flour – 1.5 cup
  • Organic Cacao Powder – 1/2 cup
  • Coconut Sugar, powdered finely – 2/3 cup
  • Vegan Non Dairy Spread (Nuttelex) – 1/2 cup
  • Almond/ Coconut Milk, cold – 1/2 cup
  • Dark Chocolate Pieces/ Chips – 2 tablespoons


  1. Line a large baking sheet with nonstick paper and preheat oven to 180 degrees Celsius.
  2. Mix flour, cocoa powder and coconut sugar in a mixing bowl until well combined.
  3. Add the Nuttelex into the flour mix gently mixing with a fork until the mixture resembles large bread crumbs.
  4. Gently stir in spoonfuls of cold almond milk with the fork until the dough just about comes together.
  5. Transfer dough carefully on to the prepared baking sheet in a roughly round or, oval shape.
  6. Carefully divide the dough into large wedges or squares.
  7. Quickly sprinkle with chocolate chunks, press in with the fork.
  8. Bake for 15 to 20 minutes in the preheated oven till golden brown.
  9. Rest for 5 minutes in the warm oven before taking out.

Serve warm drizzled with maple syrup and a hot drink. Happy baking ๐Ÿ˜Š

Vegan Chocolate Broccoli Cake (Oil Free)

Everytime I opened the fridge there was a big head of broccoli looking at me hopefully. I should also add there was some cacao powder peeking from behind it! There’s this chocolate – cauliflower cake that’s been making rounds recently, leading me to idly wonder how chocolate and broccoli would be together… It’s time to experiment I say, armed with a mixing bowl, chopper, whisk and springform cake pan!

We need,

  • Broccoli Florets – 2 cups
  • Xylitol – 3/4 cup
  • Organic Cacao Powder – 1/2 cup
  • Soy Milk – 3/4 cup
  • Self Raising Flour – 1 cup


  1. Preheat the oven to 180 degrees Celsius and spray a cake pan with non stick spray.
  2. Process the broccoli florets until finely chopped in the chopper/ food processor (I did leave slightly chunky bits in). Makes a little more than 1 cup. Pour into a mixing bowl.
  3. Mix xylitol in until well mixed.
  4. Stir in the soy milk until the mixture looks runny.
  5. Fold in flour in half cup increments to make a thick batter.
  6. Pour batter into the prepared cake pan and bake for 40 – 45 minutes or, until a skewer inserted in the middle comes out clean.
  7. Cool cake in pan for 10 – 15 minutes before inverting onto a cake rack to cool.

Pour melted chocolate over a slightly warm cake and dust with almond flakes as I did or, cool thoroughly and ice as desired! The cake disappeared very, very quickly ๐Ÿ˜Š Happy baking!