Thick, Gooey Chocolate Chip Porridge.

I don’t really enjoy porridge that much anymore. I think it’s because I ate it every morning for breakfast, for the best part of two years, when I was a vegetarian and I just slowly got tired of it. Now, I crave savoury food for breakfast and I try my best to keep it as interesting as possible, so that I don’t get bored or fed up of eating the same foods over and over again: like I did with porridge. Continue reading “Thick, Gooey Chocolate Chip Porridge.”

Chocolate, Cherry, Chia Chilled Oats

image.pngIf you’re currently in the U.K then you will know, that the heat the last few days has been unbearable. I mean, yes it’s only around 26-30c, but for us Brits, who are only ever used to the rain, it’s bloody HOT! I’ve never ever been one for heat anyway, I sweat in the winter and I’m rarely ever cold, so for me I am finding it overwhelming.

Yes. I know I shouldn’t moan, but it’s genetic! 😉


I always find that I crave hot food in the heat too, curry, spaghetti, oats; basically  food that will add to my already overheated body; which is why chilled oats are perfect for the summer weather and they take barely any effort at all: if you can add things to a bowl and stir, this meal is for you.

I also added some protein to my oats too, which is optional, but it gave the meal a little extra protein boost for my day. I then topped them with cherries, dark chocolate and cereal, with some of my caramel sauce, that I’ve yet to share the recipe for.

Serves 1-2 



Chop the cherries or slice them in half, making sure to remove the pits/stones from the centre.

Add all of the ingredients to a mixing bowl and combine the ingredients together.

Pour the mixture into a jar, bowl, or Tupperware box and leave in the fridge, overnight.

It’s as simple as that.

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Creamy Bounty Bars

IMG_9692.JPGI’ve been craving a bounty bar all week, but as we all know, they aren’t that healthy for us. I always feel bounty bars are a waste of calories too because they are always so bland and dont even   remotely taste like coconut in my opinion – plus they’re not vegan!

So, I made some myself and boy were they good.

The bounty bars were a bit fiddly to mould, but after freezing the coconut filling for a few minutes it became more manageable to sculpt the bars into a shape that was reminiscent of a bounty bar.


  • 1 Cup Dessicated Coconut
  • 1/2 Cup Coconut Flour
  • 4 Tbsp Maple Syrup
  • 3 Tbsp Coconut Oil
  • 1.5 tsp Coconut Extract
  • 50ml Coconut Milk ( I used Koko Dairy)
  • 100g Vegan Dark Chocolate


This next part is as easy as throwing all of the ingredients into a bowl or food processor and combining them thoroughly.

Place the filling into the freezer for 5 minutes and then remove and form into small bars.

Now, place the bounty bars back in to the freezer for a further 5 minutes to harden up.

Next, chop up the dark chocolate and add half of it to a microwaveable bowl; cook for 30 seconds in the microwave, remove, stir and add it back to the microwave for a further 30 minutes. Continue this method until all of the chocolate has melted, before adding in the other half of dark chocolate (do not reheat) and stir until all of the room temp chocolate has melted into the hot chocolate – this is called seeding.

Remove your bounty bars from the freezer and coat evenly in the dark chocolate before popping them back into the freezer for 10 minutes to set.

NB: This recipe makes around 10 small bounty bars. Although, you may need more chocolate to coat them all.  They will also store in the fridge or freezer well and won’t turn hard. Also, if you find the filling too difficult to manage, then you can add more coconut oil, but I personally, was trying not to add unnecessary fat to them.

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© The Hungry Welsh Girl 2016
All photos, recipes and texts are copyrighted unless otherwise stated.
All Rights Reserved.

Raw Chocolate Easter Suprise

I’ve been promising to post this recipe for weeks, but the truth is I’ve just been feeling very uninspired when it comes to photographing food and getting the words written down  alongside them; which in turn has left me a bit meh when it comes to blogging. I’m a perfectionist, so when something doesn’t look the way I want it to look I tend to lose interest and that’s been the case with photography lately; especially as I’ve compared my style to others and tried to achieve the same results – some may call it madness. But, I wont get into it now – maybe for another blogpost?image

This raw chocolate surprise on the other hand is so easy to make and it doesn’t take all that long either. When I first made this raw chocolate Easter surprise a few weeks ago, I had every intention of filling it with the mini filled Easter eggs, but I quickly learned that making the mini Easter eggs and filling them with different fillings, was time consuming and too fiddly for my impatient sole to deal with – instead I made a chocolate mousse and I can honestly say it was a decision well made.

Processed with VSCOcam with q5 preset

For the mini Easter eggs I filled half with peanut butter and the second batch with matcha and cashew cream and there were a few solid chocolate eggs too.


Easter Egg

  • 100g Cacao Butter
  • 70g Cacao Powder
  • 1 Tbsp Coconut Syrup


  • 60g Coconut Cream
  • 1 Tbsp Cacao Powder
  • 1 Tsp Vanilla Extract
  • 1 Tbsp Sweetener
  • Mini Easter Eggs


Melt the cacao butter, cacao powder and coconut syrup together in a saucepan until you have a silky, smooth chocolate.

Next spoon the mixture into the Easter egg moulds and spread the chocolate around the sides and bottom of the mould – make sure you leave some chocolate to seal the egg closed – place in the freezer for 15 minutes.

While you are waiting for the chocolate to set, take the coconut cream and add it to a mixing bowl with the vanilla, sweetener and cacao powder; using an electric whisk beat the ingredients together – coconut milk would work too.

All that’s left is to fill the Easter egg with the coconut cream and mini Easter eggs and seal it closed with the remainder of the chocolate that you should have saved. image

This last part is the easiest part and also the hardest part, because now you have to spoon the chocolate mousse into one half of the Easter egg without eating it all first – I pretty much failed at this.image

Lastly, add the mini Easter eggs to the second half of the chocolate egg – again try not to eat them all – and proceed to brush some melted chocolate around both rims of the Easter Eggs which will act as an ‘adhesive’ for closing the egg and making one whole egg.


After you have joined both halves of the Easter egg, place the Easter Egg back into the freezer and leave for 30 minutes.

When the egg was completely dry and secure, I brushed cacao powder over the entire thing to give it a more matt effect; but this is optional.

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Vegan Pecan Fudge

DSC_0767.jpgWhile I’m not a vegan, I do like to make vegan treats now and again; not only because they are absolutely delicious, but I like to challenge myself too. I have never made fudge before – although I have eaten plenty – but it was always something which I thought I would never be able to make and it’s obviously laden with sugar too. While this fudge isn’t your traditional vanilla flavoured, buttery fudge, it is still delicious and chewy, and like the majority of my recipes the ingredient list is small and the cooking process is easy.

The base of this vegan pecan fudge is vegan condensed milk, it is easy to make and even more delicious than the other stuff that is packed with refined sugar. You could even give these to a vegan or a chocolate lover, as a Christmas gift: tied up with pretty ribbon. I will say that these melt quite fast, so keep them refrigerated or store them in the freezer and because the fudge is made with condensed milk, the fudge wont freeze hard.


  • 250ml Coconut Cream or Coconut Milk
  • 60 – 80g Unsweetened Cacao Powder or Dairy Free Chocolate
  • 60g Maple Syrup
  • 2 tbsp Coconut Oil
  • 30g Pecans
  • 1 tsp Vanilla Extract


Bring the coconut cream to a boil in a saucepan with the maple syrup and vanilla extract for 10 minutes, then reduce to a simmer and cook for another 20 minutes or until the milk has halved in volume and looks like a thick caramel sauce.

Now that you have your condensed milk, stir in the cacao powder and coconut oil. Chop the pecans and stir these into the fudge mixture, then transfer the fudge to a small rectangular dish and freeze for 1 hour until the fudge has hardened. You can keep the fudge frozen and will remain soft.  Don’t believe me? Try it!

NB: The fudge does have a slight coconut taste to it, but I feel that adds to the flavour of the pecans and chocolate. However, you could always add more flavouring.

And that’s it.

For more recipes and ideas follow me on Instagram – @TheHungryWelshGirl and tag me in any of the recipes you try, I would love to see what you create and hear what you think.

© The Hungry Welsh Girl 2016
All photos, recipes and texts are copyrighted unless otherwise stated.
All Rights Reserved.

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