I am trying to understand why people buy tinned rice pudding when they can make their own, which is simple and tastes better.

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.

Healthy plant-based beetroot ice cream.

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

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.

I’ve tried many chocolate mousse recipes with red beans, sweet potatoes, and aquafaba. This is the closest you will get from a ‘real’ chocolate mousse.

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.

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 .

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!