Make your plant-based raspberry sorbet with just three ingredients. Perfect for hot summer days or pairing with chocolate puddings.

Possibly the best pistachio ice cream you will ever have.

This deliciously moist cake is vegan and gluten-free but best of all its bright and zingy flavours is a pure taste of summer!

A plant-based version of a French desert classic.

A plant-based recipe of a salty-sweet, gooey mug cakes. Using a microwave and a cup, those cakes are ready in just two minutes .

Sometimes, finesse has no place. It’s perfectly reasonable to crave bold and authentic flavours and textures. Simplicity has its charm. It’s comforting, even soothing for the senses. However, this doesn’t mean compromising on taste and enjoyment. The banoffee perfectly fulfils this role, ensuring guaranteed success.

A British pub classic. This is the best sticky toffee pudding, not because I’ve made it. You can replace the pecan with nuts or not add any. Same for the pear in the sticky sauce.

Smooth and velvety plant-based chocolate sauce. This ultra-rich dark chocolate sauce is divine drizzled over ice cream or cakes or just eaten off the spoon.

This Banana split overnight oats recipe is a healthy dessert-inspired breakfast that comes together fast and can be prepared the night before. It has the flavour profile of a banana split, creamy vanilla oats, fresh strawberries and bananas, and chocolate chips.

This blitzed banana creation is gluten and dairy-free and ready in minutes. Just remember to put some bananas in your freezer. It’s lovely, creamy, and low in fat.