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.


  • 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


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


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


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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