Simple three ingredient chocolate fudge made with sweet potato and coconut butter, that’s naturally vegan, sugar free and gluten free.
A review of There’s a beetroot in my cake, by Judy Moosmueller and Jennifer Leckey from Heart to Plate.
A dense and fudgy dark chocolate beetroot cake with dairy free chocolate ganache frosting and marzipan eggs, perfect to celebrate Easter or any other cake-worthy life event.
Still not sure what to make for Christmas? Here are 16 amazing vegan Christmas salads, sides, mains and desserts to inspire you.
Easy home made cassata ice cream with Christmas fruits, pistachio nuts and chocolate can be made with home made dairy free ice cream or your favourite store bought ice cream.
Rustic oat crumble bars with blackberries, apple and a subtle hint of fresh sage and lemon.
Dark, dense, gluten free chocolate brownie bars topped with three-ingredient, maple sweetened peanut butter fudge.
A lush apricot meringue pie with a creamy apricot and cashew filling, and a billowy aquafaba meringue topping.
Pretty Middle Eastern inspired pistachio bliss balls flavoured with the heady scent of freshly ground cardamom and freeze dried strawberries.
A beautifully creamy, mostly raw, vegan cheesecake with grapefruit and a touch of black pepper. It’s an unusual but stunning combination.