It’s hot. Very hot. Very very hot. So no surprise I’ve got more trips to the freezer than my local swimming pool. We have a wide range of choices when it comes to plant-based ice cream. But like many ready-made products, you don’t really know what’s gone in. Below is a simple plant-based chocolate ice cream recipe I’ve tried. And love!

Possibly the tenth banana cake/pudding/bread recipe I’ve seen. But this one is packed with proteins.

This relatively simple but sophisticated recipe will use the rhubarb that hopefully grows in your back garden.

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.

Possibly the best pistachio ice cream you will ever have.

A plant-based take on this delicious cake from Britany.

A plantanisation of doughnuts.

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

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.

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