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

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.

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

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 plant-based take on this delicious cake from Britany.

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.

A friend gave me the best crumble recipe you can get. It’s very French, it has lots of butter in it. And it’s versatile too: apple, apple and pear, apple and blackcurrant, apple and rhubarb, rhubarb, pear, etc. But, moving to a plant-based diet, I had to burry the recipe and start looking for a new one.

Try this indulgent Biscoff overnight oats recipe packed with protein, fibre, and flavour. Perfect for a quick vegan-friendly breakfast on busy mornings!

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.

A plant-based version of a French desert classic.