Best YoYo’s Ever

When I first went vegan I was very uneducated, couple that with my distain for technology and you’ve got yourself a shitty vegan mess. Pre vegan I had an emotional night eating what I thought was going to be my last ever spoon of peanut butter… (I assumed it had actual butter in it). I sat naked on the couch (clothing comes off as soon as I get home) eating the dregs of the jar sobbing ‘it’s for the animals’. When I found out I could still eat it as a vegan, I felt like a dickhead, but I was so overwhelmed “It’s just peanuts!” I shouted to my partner Daniel. This gave me a spark of life…I learnt quickly to read labels and I started googling everything.

Would you bloody believe it, there’s literally a vegan version of EVERYTHING!? This was the greatest fucking news ever, here I was, thinking I’m only gunna be eating fruit and vegies, turns out I just walked into a whole new food relm.

When I actually embraced my change instead of being shitty about it, I finally saw how unrestrictive eating this way was. Have you ever seen a dog so excited it runs and pisses everywhere at the same time? Yeah…that was me when I went to my first vegan food shop. God, that still is me…a recent trip to Brisbane saw me nearly shit my pants when I visited Veganyumm; an all vegan bakery.

So with my new found knowledge I started to convert my old egg, butter and meat laden recipes into vegan ones. I nearly died when I found out Clark’s custard powder had no animal products in it. I started baking YoYo’s right away, it was an easy recipe to convert, thanks to Nuttelex spread. The Nuttelex range has one labelled ‘Buttery’, which I use in my baking, it’s seriously the shit.

This took a fair few batches to get spot on… but here they are, the best god damn YoYo’s ever.


Ingredients

  • 1 cup Self Raising Flour
  • 1/2 cup Clarks custard powderyoyos-balls
  • 1/3 cup icing sugar
  • 3/4 cup Nuttelex Buttery
  • 1/2 Tsp Vanilla essence

For the lemon icing

  • 400g icing sugar
  • 1/4 cup Nuttelex Buttery
  • Juice of 1 lemon
  • 1 Tbsp lemon rind

Methodyoyo-flattened

Ok here’s the deal…if you can’t be arsed doing the first 2 steps, just melt butter in the microwave and dump all other ingredients in and mix. Not to sift is a sin, but sometimes you just want no fuss. I get it.

  1. Beat butter and Vanilla with electric mixer until creamy
  2. Sift in icing sugar, custard powder and flour. Mix until a ball of soft dough forms
  3. Take teaspoons of mix and roll onto little balls, place on a baking paper lined tray, about 4cm apart
  4. Press balls down with a fork dipped in custard powder
  5. Bake at 170 degrees for 10-15 minutes depending on your oven and how big you made the balls
  6. Once YoYo’s are cool, ice together and destroy

Note: The yoyo’s should be just a tad soft coming out of the oven they will harden upon cooling

Icing

The measurements are for a double quantity, you only need about half to ice the yoyo’s. BUT… this keeps in the fridge for months and I use it to ice my tea biscuits when we have visitors. Or just to eat spoonful’s of when I feel like it.

  1. Add icing sugar, Nuttelex and lemon rind and beat with electric mixer
  2. Slowely add in lemon juice until thick and creamy

yo-yo-cropped-feature


We’ll there you have it, such a simple recipe with only a few ingredients! My brother absolutely adores yoyo’s, when he came to visit last month he gobbled these up!

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