Review: Rawnchy Raw Vegan Afternoon Tea

Merry Christmas! I hope that you had as lovely a day yesterday as I did!

I know that a lot of people will be looking to the New Year now and thinking of making a new year’s resolution to eat healthier, begin Veganuary, or maybe you can just feel your body craving something more nourishing after the indulgences of Christmas time! Don’t worry – it doesn’t have to be all juice fasts and rice cakes – you can treat yourself to this amazing raw vegan afternoon tea at Rawnchy! This tea is all vegan, gluten free, soy free & refined sugar free.

I visited Rawnchy‘s cafe on Maryhill Road for afternoon tea a few weeks ago with Gemma of Vegan Foodie Gems. We arranged this on the pretence of getting lots of planning done for our blogs, but we mainly just ate, chatted and took lots of photos.

Rawnchy is such a beautiful, dreamy cafe – every where you look there is another lovely little touch. It is full of light, lovely pastels & plants – everything looks amazing, but everything tastes great too.

To drink, you can choose any of Rawnchy’s wide range of hot drinks – including colourful lattes with matcha, lavender, rose & turmeric! You can also choose to bring your own bottle for a small additional charge.

Poppy, the owner of Rawnchy, brought our afternoon tea to us on a beautiful cake stand that was reminiscent of raspberry ripple. Her passion for her business was clear as she described each level to us and she is just so lovely!

For savouries, we had 3 delicious triangles of sourdough toast each, one topped with avocado, one topped with fresh cherry tomatoes, and one topped with a delicious homemade hummus. These were served with antipasti: roasted peppers, sundried tomatoes, artichoke hearts, gordal olives & toasted tamari sunflower seeds!

Then it was onto the sweets! We were really spoiled for choice in this department with a great selection of Poppy’s gorgeous raw vegan cakes – we had 7 different types to try, and 3 tasty petits fours! So 10 different sweets to enjoy! My favourite of these was the salted caramel cake – it really reminded me butterscotch angel delight!

This afternoon tea was £17 each which is great value for money when you consider the cost of the individual elements and the sheer amount of choice you get with this tea! You can choose to BYOB for an additional £3 per person. You do need to book in advance – just drop them an email!

Recipe: Vegan After Dinner Mint No Bake Tart

I wrote this recipe as a guest post for Vegan Foodie Gems. This is a really easy to do dessert which you can make even if you think can’t bake! It’s quick to prepare, just needs some time to set, and you don’t need any special skills to decorate it. Simply put – anyone can make this!

SERVES 4-6 PEOPLE

Base
1 pack / 14 regular Oreos
3 tbsp vegan margarine like Vitalite or similar

Filling
120g vegan chocolate – I used Chocolate and Love 80% Cocoa which gave a really rich tart – but just choose whatever vegan chocolate you like for this
60ml vegan single cream alternative – I used Provamel but Alpro do one too
1/2 tsp of Peppermint Extract – I used Dr Oetker American Peppermint which was clearly labelled as suitable for vegans

To Decorate
I used icing sugar and edible glitter, to recreate a frosty winter’s day!
You could also use mint leaves, vegan mini mallows, or more Oreos. Be careful with cake sprinkles as so many of these are not vegan!

Small cake or tart tin ideally with a loose bottom – I used a 6′ cake tin

  • Prep your tin – grease the sides, and if you don’t have a loose bottomed tin put in a couple of strips of greaseproof paper that stick out over the sides to make it easy to release the tart later.
  • To crush the Oreos you can either use a food processor, or put them into a freezer bag and bash with a rolling pin. I usually use the bashing method even though I have a food processor! It is quite soothing and I like getting slightly bigger bits in there too. Don’t worry about removing the creamy centre!
  • Melt the margarine – I do this in the microwave in a bowl that will be large enough to contain the Oreo crumbs too. Once the margarine is melted, mix the crumbs in until they are all soaked.
  • Press the mixture into your tin. You can use the bottom of a glass to help compact it tightly if you want! Pop this in the fridge for about half an hour if you can, or at least while you are making the filling.
  • For the filling, put your chocolate and cream into a bowl and melt the chocolate. Again, I did this in the microwave but you could do it in a bowl over a pot of boiling water too. In either case, keep a close eye on it and keep stirring (stop the microwave at 20 second intervals to stir) until you are happy the chocolate is melted and combined with the cream.
  • Add in the peppermint extract and stir in throughly
  • Pour the mixture on top of the base, smooth out as much as you can
  • Leave to set overnight ideally & then decorate and serve!