Dessert... my favourite meal by far! I can safely say I've tried and tested all of these recipes at least a dozen times and they're all amazing! If you've got a sweet tooth like me then I highly recommend putting your phone or laptop down and start making the first recipe you see before you start drooling!

oreo truffles

You will need: 200g Oreos, 100g Vegan Cream Cheese & 100g Vegan White Chocolate

Method: Crush all the oreos into a fine crumb using either a blender or a potato masher would work. Put a small handful of crushed oreos to one side for the topping later. Add the cream cheese to the crushed oreos and mix together. Form the mix into small balls on a plate and place in the fridge for an hour. Melt the white chocolate and coat the oreo balls in the chocolate. Top with the crushed oreos you set aside earlier. Return to the fridge to set and enjoy!

Storage: This recipe can be stored in an airtight container for up to 5 days

the best vegan carrot cake

You will need: 4 Carrots, 2 Cups Flour, 2 Tsp Baking Powder, 1 Tsp Nutmeg, 2 Tsp Cinnamon, A Sprinkle of Salt, 1 1/2 Cups Brown Sugar, 2 Tbsp Ground Flaxseeds, 6 Tbsp Warm Water, 1 Cup Sultanas, 2 Tsp Vanilla Extract, 1 Tbsp Apple Cider Vinegar, 1/2 Cup Oil, 1/2 Cup Vegan Butter, 1 Cup Vegan Cream Cheese, 3 Cups Icing Sugar, A Dash of Lemon Juice, & A Handful of Walnuts

Method: Grate your carrots and set them to the side. Sift in the flour, baking powder, spices, salt and stir. Add in the grated carrots and brown sugar and mix again. In a separate bowl, mix the ground flaxseeds and water and leave for a minute until it becomes jelly-like. Don’t be lazy and try using whole flaxseeds (I learnt this the hard way!), if you don’t have any group flaxseeds just pop about 1 cups worth in a blender for a few seconds. Add in the sultanas, 1 tsp vanilla extract, apple cider vinegar, flax ‘egg’ and oil and stir until well-combined. Pour the mixture into a greased cake tin (mine was an 8” round tin) and pop your carrot cake in the oven for about 40 minutes (check frequently after the 30 minute mark) on 180°. To make the frosting, add the vegan butter, vegan cream cheese, icing sugar, lemon juice and 1 tsp vanilla extract to a bowl and mix until a good consistency. Add more icing sugar if it’s too runny. Frost the cake once it’s cooled for a few minutes. Add a handful of walnuts to a zippy bag and use a rolling pin to crush them a little bit. Sprinkle them on the top of the cake, slice and enjoy!

Storage: This recipe can be stored in an airtight container of covered in tinfoil for up to 5 days

orange & chocolate cake

You will need: 500g Flour, 150g Brown Sugar, 20g Baking Powder, Juice of 3 Oranges, Zest of 3 Oranges, 100ml Sunflower Oil, 50ml Water, 1Tsp Vanilla Extract & 100g Dark Chocolate

Method: Preheat the oven to 180°. Lightly grease a baking tin with vegan butter and dust with flour. Sift together the flour, sugar and baking powder in a large bowl.In a separate bowl stir together the wet ingredients and oranges zest. Pour them into the dry ingredients bowl and mix until smooth. Fill the baking tin and move it in preheated oven for approximately 40 minutes, until a toothpick comes out dry and clean. Allow the cake to cool down before removing it from the baking tin. Meanwhile, melt dark chocolate over a bain marie or in microwave. With a spoon pour the melted chocolate over the top and sides of the cake and let it dry. Slice, serve and enjoy!

Storage: This recipe can be stored in an airtight container for up to 5 days

homemade twix bars

You will need: 1 Can Chickpeas, 80g Cashews, 35g Coconut Flour, 80ml Maple Syrup, 1 Tsp Vanilla Extract, 250g Pitted Dates, 125ml Plant Milk, A Pinch of Salt, 100g Vegan Chocolate & 1 Tbsp Coconut Oil

Method: Wash the chickpeas well. Add the chickpeas, cashews, coconut flour, maple syrup and vanilla extract to a food processor or blender and wait until a dough-like consistency is obtained. If you like, you can add chocolate chips or nuts or hazelnuts to the mixture. Pour the mixture into a 8x8 baking tin with baking paper. Put the tray in the freezer for 30 minutes. Meanwhile, add the dates, plant milk and salt to a food processor or blender and blend until you have a nice creamy tecture. Take the base layer out of the freezer, spread the caramel you have just created over and put it back in the freezer for another 30 minutes. Melt the chocolate and coconut oil together. Spread it over the layer of caramel then put it back in the freezer for another 30 minutes. Once everything has set, slice the bar into squares and enjoy!

Storage: These twix bars can be kept covered in the fridge for up to 5 days

raspberry macaroons

You will need: 225g Aquafaba (150g Reduced), 200g Granulated Sugar, 1/4 Cup Cold Water, 200g Powdered Sugar, 200g Almond Flour, 1 Tsp Vinegar, 250ml Soya Whipping Cream & 100g Raspberry Coulis

Method: Preheat the oven to 170°C. Cook the aquafaba on a medium heat until it reduces by 1/3. Add 75g of the aquafaba to mixing bowl with the vinegar. Turn the mixer up to medium high speed whisk until fluffy. Add the granulated sugar to pan with water on medium heat. Bring the sugar to 120°C. Add the sugar to aquafaba and whisk until meringue forms. Mix the almond flour, powdered sugar and 75g aquafaba to form marzipan. Gently combine the meringue and marzipan & add to a piping bag. Add regular circles of batter onto a baking tray. Let the batter dry for 25 minutes on the tray before baking for 20 minutes. Whisk the whipping cream and raspberry coulis together before adding to a piping bag. Pipe the cream onto half on the macaroons then place the other half of macaroons on top to sandwich the cream and enjoy!

Storage: This recipe is best enjoyed straight away but can be kept in the fridge in an airtight container for up to 5 days

caramel coldbrew cupcakes

You will need: 2 Cups Self-Raising Flour, 3.4 Tsp Baking Powder, 1 Cup White Sugar, 2/3 Cup Coconut Oil, 1 Cup Plant Milk, 1 1/2 Tsp Vanilla Extract, 1 Tsp Cinnamon, 4 Tbsp Concentrated Cold Brew/Concentrate Instant Coffee, 1 Cup Brown Sugar, 1 1/4 Cups Vegan Butter & 2 Cups Powdered Sugar

Method: Heat oven to 350ºF/180ºC. Combine the flour, white sugar, baking powder, and cinnamon then mix in 3/4 cup of the plant milk,  all fo the coconut oil, 1 tsp vanilla extract and 3 tsp of the coffee concentrate. Whisk until combined. Add more coffee concentrate if you want a stronger coffee flavor. Batter will be slightly sticky but should be able to pour into cupcake pan. Pour batter into cupcake mold (recipe should yield about 12 large cupcakes). Place in oven for 20 - 22 mins. Remove once risen and baked through. Separately, in a sauce pan add brown sugar, 1/2 cup vegan butter and 1/4 cup of plant milk and combine on low heat and stir until sugar dissolves. Once the sugar dissolves, turn up to medium heat until golden amber and bubbling (no need to stir) - around 4 - 5 minutes. Remove from heat and set aside half for caramel drizzle. In a deep mixing bowl, put in remaining 3/4 cup vegan butter (room temp) and 1 cup powdered sugar. Combine using hand mixer until mixture reaches frosting texture. Once the caramel is cooled to room temp, add in about half remaining caramel (1/2 the caramel not set aside for drizzle) to frosting mixture. Then add 1 tsp coffee concentrate and 1/2 tsp vanilla extract. Add in remaining powdered sugar and mix. Add in additional caramel until desired texture/flavor achieved. If frosting becomes too thin - add more butter/sugar. Once cupcakes have cooled, frost with the coffee caramel buttercream and then drizzle on the caramel and enjoy!

Storage: This fudge can be kept covered in the fridge for up to 5 days

biscoff tofu cheesecake

You will need: 150g Biscuits (I used Rich Tea), 50g Melted Vegan Butter/Coconut Oil, 300g Silken Tofu, 150g Vegan Greek Yoghurt, 1 Tbsp Cornflour, 3 1/2 Tbsp Maple Syrup, A Dash of Lemon Extract, Juice and Zest of 1/2 Lemon & A Dash of Salt

Method: Crush the biscuits and mix well with the melted vegan butter/coconut oil until fully incorporated. It should stick together. Press it down firmly onto a parchment-lined 8-inch springform pan and bake at 180C for 10 mins. While the base is in the oven, blend the silken tofu, vegan yoghurt, cornflour, maple syrup, lemon ingredients and salt until a smooth consistency forms. This basic recipe is adaptable so you can customise the flavour profile at this stage: I added a spoonful of Biscoff spread, but other options are: tahini, rose extract & cardamom for a Middle Eastern profile, frozen berries for a classic NY-style cheesecake, melted chocolate/PB, or the cream filling of Oreos (with Oreo cookies as the base biscuit). Once the base has baked and your cheesecake filling is well blended, pour the filling into the pan and stick the whole cake back in the oven for 15-20 mins, or until the edges look set (the middle should still be slightly wobbly, but will firm up in the fridge). Let it cool completely then refrigerate - overnight preferably, but minimally 6-8 hours. To create the marbled effect on top; before baking, melt a heaped spoonful of biscoff spread (chocolate or peanut butter would work too) in the microwave, then carefully dollop small dots of different sizes over the top of your cheesecake. Run a chopstick/toothpick through and across the dots, until you achieve a nice swirled pattern. Then stick the cake in the oven. Once baked, allow the cheesecake to cool, slice and enjoy!

Storage: This cheesecake can be kept in the fridge in an airtight container for up to 1 week

white chocolate matcha microwave fudge

You will need: 50g White Chocolate, 90 Vegan Condensed Milk, 1 Tsp Match, 35g Vanilla Protein Powder, A Sprinkle of Hemp Seeds & A Drizzle of Melted Dark Chocolate

Method:Break up your white chocolate into a microwave bowl with the condensed milk and microwave on 10-20 second intervals stirring in between (this shouldn’t take very long). When your chocolate has melted, stir well and add in your protein powder and matcha (if it starts to set while doing this pop it back in the microwave for 10 seconds!). Once it’s all fully mixed, pour it into a lined tin and pop it in the fridge to set. Once set, slice the fudge into bite sized chunks (I got 16 pieces). Drizzle on some melted dark chocolate with a sprinkle of hemp seeds and enoy!

Storage: This fudge can be kept covered in the fridge for up to 5 days

vegan loveheart chocolates

You will need: 90g Dark Chocolate, 45g Peanut Butter, 7 Almonds, 7 Brazil Nuts & 1L of Water

Method: Melt the dark chocolate over a pan of water. Set it aside when it is done and let it cool at room temperature so that it does not set quickly. Do the same process with the peanut butter. Pour the peanut butter into a heart-shaped mould until the hearts are half full. Grate the brazil nuts and sprinkle into the middle of the hearts before adding tehe almonds. Finally fill the heart shape with dark chocolate with the spatula until all the shape is fully covered. In the end clean all the excess of dark chocolate and shake the mold lightly until smooth. Place the mold in the freezer slowly in a place horizontally that it will not shake too much. When set, take the chocolates out of the mould and enjoy!

Storage: These chocolates can be stored in the freezer in an airtight container for up to 3 months. When you are ready to eat, transition the chocolate to the refrigerator for a day.

high protein chocolate mousse

You will need: 300g Silken Tofu, 100g Dark Chocolate, 35g Chocolate Protein Powder, 1 Tbsp Maple Syrup & 35g White Chocolate Chips

Method: Melt the chocolate either in the microwave or a pan of steaming water. Add the silken tofu and maple syrup to a blender, then blend until smooth. Pour the mix into a bowl before adding the chocolate protein powder and melted chocolated. Mix until all the ingredients are well combined. Pop the mousse in the dridge for at least 30 minutes. Top with the white chocolate chips and enjoy!

Storage: This mousse can be kept covered in the fridge for up to 2 days

strawberry & white chocolate macaroons

You will need: 250g Aquafaba, 100g Ground Almonds, 200g Icing Sugar, 1 Drop of Pink Food Colouring, 1/2 Tbsp Cream of Tartar, 40g Caster Sugar, 62.5g Vegan Butter, 27.5g Icing Sugar, A Few Drops of White Chocolate Flavouring & 4 Tbsp Strawberry Jam

Method: Pour the aquafaba into a pot and reduce over a low heat to around 110grams (this takes around half an hour). Refrigerate the aquafaba overnight or pop it in the freezer for 15- 20 mins until cool. Place the almond flour and icing sugar in a food processor and blend for 1 minute. Add the chilled aquafaba to another bowl and mix on high until soft peaks begin to form. Add a few drops of pink food colouring, the cream of tartar and sugar and whisk until all combined. Sift the caster sugar and almond meal into the whipped aquafaba, and gently fold ingredients together. The mixture should be silky and shiny. Transfer the batter to a piping bag and pipe rounds (3.5cm diameter) directly onto a parchment paper-lined baking sheet. Bash out the air by taping the baking tray a few times. Leave these to sit for at least an hour at room temperature. Bake the macaroons in the oven for 25 - 30 minutes on 120°C. Once finished, turn off the oven and leave the door closed for 15 minutes, then slightly open the oven door for another 10 minutes. Then take the macarons out to completely cool. This process really allows them to set. Place the butter, icing sugar and white chocolate flavour ingredients into a food processor and mix until smooth. Pipe the buttercream around the outside half of the macarons and fill the middle with some strawberry jam. Sandwich with the remaining macaroons and enjoy!

Storage: These macaroons can be stored in an airtight containter or wrapped in clingfilm for up to 1 week

strawberry galette

You will need: 1 Cup Flour, 2 1/2 Tbsp Coconut Oil, 3 Tbsp Water, 2 Tbsp Maple Syrup & 5 Strawberries 

Method: Mix the flour, oil and water and knead the mixture together. Add in 1 tbsp of the maple syrup and knead again. Wrap the dough in cling film and pop it in the fridge for 30 minutes. In the meantime, chop the strawberries and mix them with the remaining maple syrup. Take the dough out of the fridge and roll into a thin sheet. Arrange the strawberries in the centre of the dough then fold up the sides. Bake it in the oven at 170 degrees for 20 minutes or until golden. Allow it to cool and enjoy! 

Storage: You can store this cake in an airtight container or wrap it in clingfilm for up to 1 week

white chocolate biscoff nice cream

You will need: 2 Frozen Bananas, Sliced, 50g Vanilla Vegan Protein, 125ml Plant Milk, 10-15 Drop White Chocolate Flavouring, 35g Vegan White Chocolate Chips, 1 Tbsp Biscoff Spread & 2 Biscoff Biscuits

Method: Add the bananas to a blender with the protein and white chocolate flavouring and blend together until smooth. If it's not blending, add in the milk slowly until it blends into a thick mixture. Transfer to a container and stir in the chocolate chips and broken up biscuits. Add the biscoff spread on top and swirl using a knife. Pop it into the freezer for at least 7-8 hours or overnight. When you're ready to eat, take the nice cream out of the freezer until soft (like any other ice cream) and enjoy!

Storage: This nice cream can be stored in the freezer an airtight container for up to 2 weeks

chocolate almond cake

You will need: 180g Flour, 55g Almond Meal, 40g Cocoa Powder, 1 Tbsp Baking Powder, 1 Tsp Baking Soda, 125g Brown Sugar, 60g Espresso, 185g Plant Milk, 1 Tbsp Apple Cider Vinegar, 80g Melted Coconut Butter, 30g Maple Syrup, 30g Hot Water, 200g Dark Chocolate

Method: Preheat the oven to 350F/180C. Grease a loaf pan and set aside. In a jug, mix the plant-based milk with the apple cider vinegar and set aside for 10 minutes, or until the mixture is curdled. Sift the flour together with the almond meal, baking soda, baking powder, brown sugar and cocoa powder. Combine the milk mixture with the espresso and pour into the flour mixture. Add in the melted coconut oil and mix until the batter is smooth. If the batter is too thick, add in the hot water and mix to combine. Transfer the batter into the prepared loaf pan. Bake for about 45 minutes or until a wooden skewer comes out clean. Let the cake cool for 10 minutes in the pan, then turn the cake onto a wire rack. Slowly heat the chocolate over a water bath and spread over the warm cake. Let the cake cool completely then serve and enjoy!

Storage: You can store this cake in an airtight container or wrap it in clingfilm for up to 1 week

apple cider doughnuts

You will need: 360ml Apple Cider, 250g Flour, 1 Tsp Baking Soda, 3/4 Tsp Baking Powder, 2 Tsp Ground Cinnamon, A Pinch of Salt, 8 Tbsp Vegan Butter, 1 Flaxseed Egg (1 Tbsp Ground Flaxsseds + 3 Tbsp Water), 100g Brown Sugar, 200g Granulated Sugar, 120ml Plant Milk, 1 Tsp Vanilla Extract, 2 Tsp Apple Spice Mix,

Method: Preheat the oven to 180 C and line a grease the donut pan ready for use. In a saucepan, add the apple cider and bring it to a boil on medium heat. Let it simmer and reduce to ⅓ of the original size (120 ml). Make sure you measure out the apple cider after every 10 minutes until the desired volume is reached. This can take anywhere between 20 minutes to 30 minutes. Let it cool for 10 minutes before using. Add the flour, baking soda, baking powder, 1 tsp cinnamon, 1 tsp apple spice mix and 100g granulated sugar to a bowl and whisk to until combined. To another bowl add the flaxseed egg, brown sugar, plant milk, vanilla extract, 2 tbsp melted vegan butter and apple cider vinegar and whisk to combine. Pour the wet ingredients over the dry ingredients and mix well to combine using a silicone spatula. Make sure not to over mix the donut butter. Transfer the mixture into the donut holes of the donut pan. Make sure to only feel until halfway. Bake for 10 – 15 minutes or until the tops of the donut are browned. Let them cool for about 2 minutes and then transfer to a cooling rack. Let it sit for about 10 minutes. Combine 100g granulated sugar, 1 tsp apple spice mix and 1 tsp ground cinnamon then whisk to mix. Melt the remaining 6 tbsp of vegan butter. Brush the donuts with the butter and then dip each donut in the dry ingredient mixture. Shake to remove excess toppings and enjoy!

Storage: These doughnuts can be stored in an airtight container or wrapped in clingfilm for up to 1 week

sourdough blueberry crumb cake

You will need: 300g Flour, 1 Flax Egg (1 Tbsp Flaxseed Meal + 2 Tbsp Water), 2 Tbsp Sugar, 150ml Plant Milk, 50ml Oil, 20g Fresh Yeast, 2 Tbsp Melted Vegan Butter, 3 Tbsp Flour, 4 Tbsp Sugar & A Handful of Blueberries

Method: Proof the yeast using lukewarm plant milk, 2 tbsp of sugar and fresh yeast. Give the yeast a quick stir to mix it in with the water. Let it sit for 5-10 minute until the yeast is foamy. Add the flour, flax egg and oil to a big bowl. Add the foamy yeast and mix together well. Knead the mix into a dough for around 3-5 minutes and then let the dough rise. Knead again after 15 minutes. Transfer the dough to the greased baking pan and let it rise again for about 10 minutes. Add the vegan butter, flour and sugar to a bowl and combine together to create a crumb. Add the crumb to the top of the dough. Bake on 180 degrees for 25 minutes, or until the dough is slightly golden and cooked through. Serve and enjoy!

Storage: You can store the crumb bake in an airtight container or wrap it in clingfilm for up to 1 week

chia smoothie pudding

You will need: 2 tbsp Chia Seeds, 80ml Coconut Milk, A Dash of Maple Syrup, A Handful of Frozen Rasberries, A Handful of Frozen Mango Cubes & 1/2 a Banana 

Method: Combine the chia seeds. coconut milk and maple syrup. Stir the mixture then let it rest in the fridge overnight or for at least a few hours until it turns thick. Blend together the raspberries, mango and banana until it creates a smoothie consistency. Scoop the smoothie on to the chia pudding. As extra toppings you can add either more fruits or some granola would work very well too. Enjoy!

Storage: This recipe is best enjoyed straight away but can be stored in the fridge in an airtight container for up to 2 days.

coffee ganache chocolates

You will need:  150g Vegan Dark Chocolate, 1 Tsp Coconut Oil, 150ml Tinned Coconut Milk, 100g Vegan Dark Chocolate, 1 Tbsp Instant Coffee, 1 Tsp Agave Syrup & 1/2 Tsp Salt

Method: Gently melt the chocolate for the outer shell in a bowl over a pan of simmering water (keep the bowl here throughout the recipe so the chocolate will stay melted the whole time). Add a little melted chocolate to each of your moulds and spread it up to cover the sides, this should be quite thick to avoid the shells breaking. Then place the mould in the freezer for 10 minutes, or until the chocolate has set. Open the tin of coconut milk and pour the top 150ml into a saucepan (this should be the creamiest part of the tin), then gently warm the coconut milk. Once the coconut milk has almost reached a boil, add the dark chocolate, coffee, agave, and salt, to form the coffee ganache. Stir until all the ingredients are well combined, and remove from the heat. Remove the mould from the freezer and add around 1 tsp of the coffee ganache to each chocolate shell. Place the mould back in the freezer for a couple of minutes for the ganache to slightly firm up. Remove the mould from the freezer again and cover each icing filled shell with the remaining melted chocolate. Place the mould back in the freezer for a final time to set. I left mine for around 30 minutes just to make sure. Once they are set gently remove each of the shells from the mould to reveal the chocolate. If desired you can decorate the chocolates once they have set, I drizzled mine with some melted chocolate and topped with some coffee beans.

Storage: You can store these chocolates in the fridge for up to 1 week

biscoff blondies

You will need: 1 Flaxseed Egg (1 Tbsp Flaxseed + 3 Tbsp Water), 120g Plain Flour, 100g Granulated Sugar, 100g Light Brown Sugar, 120g Melted Vegan Butter, A Pinch of Salt, 1/2 Tsp Baking Powder, 200g Vegan Chocolate Chips (And Extra for Drizzle), 50g Crushed Biscoff Biscuits, 6 Whole Biscoff Biscuits & 1 Tbsp Biscoff Spread

Method: Preheat the oven to 170°C (fan). Prepare the flaxseed egg and set aside for a few minutes. Mix together the flour, salt, baking powder and crushed Biscoff biscuits. In a separate bowl, combine the melted butter with the sugars. Add the flaxseed egg, then combine the wet ingredients with the dry mixture. Fold in the chocolate chips. Pour the mix into a greased baking tin and top with the whole Biscoff biscuits. Bake for 20-25 minutes or until golden. Leave to cool. Meanwhile, melt the extra chocolate chips with biscoff spread, and drizzle over top of the blondies. Slice, serve and enjoy!

Storage: This recipe can be stored in an airtight container or covered with clingfilm for up to 1 week

easy chocolate mousse

You will need: The Aquafaba (Chickpea Liquid) from 1 Can of Chickpeas & 100g Dark Chocolate

Method: Melt the 100g of dark chocolate. Add the Aquafaba to a bowl before whisking with a handheld mixer until it forms a meringue texture and creates stiff peaks. Gently fold in the melted chocolate and stir until combined. Pour the mixture into pots and place in the fridge for at least 3 hours. Add some fruit for toppings and enjoy!

Storage: Cover with cling film and store in the fridge for up to 3 days

biscoff cheesecake

You will need: 700g Vegan Cream Cheese (I used Violife), 200g Biscoff Biscuits, 100g Biscoff Spread, 80g Melted Butter (I used Flora) & 50g Golden/Brown Sugar

Method: Pop your biscuits in a ziplock bag and bash them with a rolling pin. I find it easier to put a few in the bag at a time that way you can make sure you aren’t missing big chunks! Once they’re all bashed up pour them into a bowl, add your melted butter and mix untll combined. Pop that in your cake tin and flatten, then put in the fridge to chill for 20 minutes. To create your filling, combine the cream cheese, Biscoff spread and sugar in a bowl. Take your cake tin out the fridge and transfer your filling on top of your base and spread till even. Finally, pop your cheesecake in the fridge for a minimum of 1 hour to chill. Decorate with Biscoff biscuits and enjoy!

Storage: This recipe can be stored covered in the fridge for up to a week