• Prepare the Vegan Flaky Pastry; divide the pastry into two. Grease and line an 8 to 10–inch (20 to 25–cm) fluted tart tin.
• Roll out half of the pastry until it is about ⅛ inch (3 mm) thick. Carefully roll the pastry onto a rolling pin to transport it onto your tin. Unroll the pastry over the pastry tin and lightly ease the edges into the bottom corners of the tin, ensuring there are no pockets of air under the pastry or in the flutes. Using a small sharp knife, trim the excess pastry from the edges of the shell. Chill the pastry in the freezer for about 30 minutes, or until it is firm; this will help prevent shrinkage.
• To make the filling, place your cherries and juice, lemon juice, cinnamon, ginger and sugar in a small saucepan and heat to a gentle simmer. In a small bowl, mix the cornstarch and water to create a slurry, then add it to your heating cherries. Cook this mixture for approximately 2 minutes. We are looking for the mixture to begin to thicken; however, we do not want to thicken the liquids too much, as this will happen in the oven. Cool the mixture to room temperature.
• Preheat your oven to 355°F (180°C). Roll out the remaining pastry into a rectangle. Cut out 20 strips, each ⅓ inch (1 cm) wide, ensuring they are the length of your tart tin.
• Lay the pastry strips in a lattice over the cherry filling. Begin by laying 10 strips going in one direction, then weave the other 10 in and out, leaving the loose ends of the strips hanging over the edge of the tin. Run a knife around the outskirts of the tin to trim away any excess.
• Brush the top of the tart with some plant-based milk, then sprinkle the sugar over the pastry. Bake in the oven for 45 to 50 minutes, or until the tart is a rich, golden brown. Serve with cream and cherries.

To make the Vegan Flaky Pastry

• To start, I place my diced butter and the food processor bowl and blades in the freezer until the butter is rock solid.
• To begin the pastry, place the flour, sugar, salt and cold butter in the cold food processor and pulse until it is roughly mixed and has a large crumb-like consistency. Add the cold water and continue to pulse until it is just combined, maintaining large streaks of butter. I normally pulse until the dough has formed into little pebbles the size of lentils.
• Remove the dough from the food processor and transfer to a lightly floured surface. Working quickly, gently press the dough between your fingertips so that it comes together. Now shape it into a rectangle. Wrap it with cling wrap and place in the fridge to rest for 10 minutes.

Roll 1

• Once rested, unwrap the dough and turn it out onto a lightly floured work surface. Dust a rolling pin with flour and roll out the dough into an 8 x 16–inch (20 x 40–cm) rectangle. Fold the short ends into each other so they meet in the middle. Fold the two short ends over again to create a book fold. Give the rectangle of dough a quarter turn, 90 degrees to the left.

Roll 2

• Lightly dust the dough with flour and roll it out again to approximately 8 x 16 inches (20 x 40 cm). Repeat the folding process, ensuring the dough is turned a further 90 degrees to the left once again. Wrap it with cling wrap and let it rest in the fridge for 10 minutes.

Roll 3

• Repeat the previous step. Wrap with cling wrap and rest in the fridge for 10 minutes.
• Now the dough is ready to be rolled out in whatever way you wish.

• Add the yeast to a large bowl alongside the sugar and about 3-4 tablespoon of the lukewarm soy milk, gently stir and set aside for about 10 minutes.
• In the meantime melt the butter and combine it with the remainder of the soy milk, 3 tablespoon of aquafaba and salt, then pour in the yeast mixture before gradually adding the flour.
• Combine the dough with a spatula or wooden spoon and continue to knead the dough by hand on a floured surface once it becomes to dense to mix in the bowl.
• After about 5 minutes of kneading, place the dough in a greased bowl, cover with a cloth and leave it to rise in a warm location for about an hour. Within this time the dough should double in size.
• Whilst the dough is proving you can prepare the filling: Start by breaking up the marzipan into small chunks and adding it to a bowl. Pour in the aquafaba and lemon juice and use a whisk or fork to blend until the marzipan has broken down and you have a smooth paste.
• Toast the almonds in a pan without oil until golden and set aside.
• After the hour has elapsed roll out the dough into a rectangular of about 2cm thickness. Spread most of the marzipan mass onto the top, leaving about 3 tablespoon for later. Sprinkle the toasted almonds over the top.
• Start on the longer edge of the rectangular and gently roll up the dough, finishing with the edge on the bottom size. Place the roll on a non-stick baking sheet.
• Using a knife, cut the roll along the long middle, leaving about 3 cm uncut at the top.
• Plait the 2 ends making sure the cut layers remain on the top. Once you get to the end, gently press the dough ends together to finish off the plait.
• Place the plait in the oven for about 25 minutes, check on the plait and brush it with the remaining marzipan mixture. Sprinkle more almond flakes across the top (optional) and place it back in the fridge for another 5-10 minutes.
• Remove the plait from the oven. In a small har mix the marmalade with a little bit of water and brush it across the plait. Let it cool down almost entirely before attempting to cut the plait.

• Preheat the oven to 180C/350F
• To make the pastry, sift plain flour into a large bowl, add diced vegan butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Then add 3-4 tbsp cold water and mix firm dough. Knead the dough briefly and gently.
• Wrap the dough in cling film and chill while preparing the filling.
• For the filling, put the apples in a saucepan, add sugar, cinnamon, and 2 tbsp of the water and cook over a medium-low head for 12-15 minutes with a lid on, stirring occasionally. Then add the blackberries, stir gently, and cook for another 3-4 minutes with the lid off. Set aside to cool.
• Meanwhile, remove the pastry from the fridge. Dust the worksurface with flour, cut the pastry in half, and, using a floured rolling pin, roll one of the pieces out until it's just under 1cm thick. (Rolling the dough between two layers of greaseproof paper will also stop it sticking to your rolling pin). Butter a shallow 20cm pie dish and line with the pastry, trimming off any excess around the edges using a sharp knife.
• Spoon the cooled apples and blackberries into the lined pie dish so that you have a mound in the middle. Spoon over the juice in the pan. Roll out the second piece of pastry and lay it over the top of the pie. Trim the edges as before and crimp them together with your fingers. Cut a cross in the middle of the top and decorate the pie with the remaining pastry if you like. Brush the top of the pie with the plant-based milk.
• Place the pie on a baking tray and bake for 50-60 minutes until golden brown and crisp.

• Rinse the black beans well and transfer them into a blender.
• Add in the hazelnut butter, agave syrip, melted coconut oil, chocolate spread, espresso, plant milk, cocoa powder, salt, cinnamon, and lemon juice.
• Process until smooth. Make sure to stop the blender regularly to scrape down the sides until you have a smooth chocolate mousse.
• Transfer the mousse into small jars with a spoonful of vegan crème fraîche, toasted hazelnuts, and vegan chocolate shavings.

• Remove the pits from the dates and place them on a tray lined with parchment paper.
• Use the bottom of a glass along with some parchment paper to flatten the dates in order to create a base.
• Then spread the peanut butter on top of the dates, in an even layer.
• Sprinkle the peanuts and cover with the melted chocolate.
• To melt the chocolate crumble the chocolate into a bowl and place it over a pot with boiling water (the bowl shouldn't be touching the hot water!), creating a bain-marie. Reduce the heat and wait for the chocolate to melt and remove from the heat.
• Alternatively, melt the chocolate in a microwave. Add the chocolate in a bowl, cover with clean film and add in the microwave for 30 seconds at 800w. Remove, check if it has melted, if not add for additional 30 seconds. Be careful not to burn the chocolate.
• Optionally, sprinkle some flaky salt on top of the chocolate.
• Place into the freezer for a couple of hours to set, then cut into 12 pieces.

• Line a cookie sheet with parchment paper. Set aside.
• Drain, rinse and dry the chickpeas with a paper towel. Add the chickpeas, tahini, peanut butter, brown sugar, maple syrup, oat flour, vanilla and salt to a food processor and process for 5 minutes, until smooth.
• Put the mixture in a medium bowl and chill in the fridge for 10 minutes.
• Add ½ cup (120 g) of the chocolate chips if you’re a conservative chocolate lover and the full 1 cup (240 g) if you’re a true chocolate lover. Fold the chips into the dough until well combined, then chill in the fridge for 15 minutes.
• Using a cookie scoop, scoop the dough onto the parchment-lined cookie sheet and place in the freezer for 5 minutes. Enjoy immediately, or store the dough balls in an airtight container in the fridge for up to 3 days.

• Place banana chunks into a food processor fitted with the S blade and turn machine on.
• Blend until the bananas form a creamy texture, just like soft serve ice cream. It might take a while and the processor may make loud noises but it will work.
• Once the bananas become creamy, add the matcha powder and mix again.
• Serve immediately. You can top with fresh fruit for a little extra jazz.
• Any leftover (if there is any!) can be refrozen and then re-blended for a perfect texture.

• In a bowl combine the wet mix, dry mix and apple mix and — you guessed it — mix all together to make a thick batter.
• To cook, pour the oil into a very deep, wide saucepan and heat. The oil should come no higher than halfway up the sides.
• Roll the batter into balls/your desired nugget shape and deep fry for 3–4 minutes. (Ideal frying temp is 120–150°C / 250- 350°F).
• Keep the apple of my eye/your eye on the apples. While frying, quickly mix your drizzle ingredients together. Warm your Biscoff (pan or microwave).
• Remove your nuggets, draining any excess oil and put on a plate to serve.
• Drizzle on your drizzle, dust with icing sugar.
• Dust with icing sugar. Serve the Biscoff on top or to the side.
• Add a dollop of ice-cream.

• Cut the dried fruit in small pieces, if they aren't already place them in a large bowl.
• Break apart the rice cakes and add them in a food processor, along with the walnuts and pulse few times until they break down into small pieces.
• Add the above mixture into the bowl, along with the remaining ingredients (except the chocolate) and combine using cooking gloves.
• Crumble the chocolate into a bowl and place it over a pot with boiling water (the bowl shouldn't be touching the hot water!), creating a bain-marie. Reduce the heat and wait for the chocolate to melt and remove from the heat.
• Alternatively, melt the chocolate in a microwave. Add the chocolate in a bowl, cover with clean film and add in the microwave for 30 seconds at 800w. Remove, check if it has melted, if not add for additional 30 seconds. Be careful not to burn the chocolate.
• Add the melted chocolate into the bowl with the rest of the ingredients and combine well.
• Taste the mixture and adjust the sweetness to your preference.
• Transfer the mixture into a dish lined with parchment paper and spread it in an even layer using the back of a spoon.
• Place it into the fridge to set for a couple of hours.
• Once it's set, cut into pieces and store it in an airtight container in the fridge for up to a week.

• Add all the ingredients in a food processor and blend.
• Stop and scrape the sides with a silicon spatula.
• Divide the mixture into two jars.
• Melt the chocolate and coconut oil and cover the two jars.
• Cover the jars and place them in the fridge to set for few hours or overnight.

Melt the chocolate

• Melt the chocolate in a heatproof bowl set over a pan of simmering water. Stir occasionally until smooth and fully melted. Remove from the heat and let it cool slightly.

Whip the aquafaba

• In a large, clean mixing bowl, use an electric mixer to whip the aquafaba until stiff peaks form. This should take 5–10 minutes. Ensure your mixing bowl and beaters are free from any grease or oil, as this can prevent the aquafaba from whipping properly.

Mix

• Gradually add the sugar to the whipped aquafaba, continuing to whip between each addition until the sugar is fully dissolved and the mixture is glossy.
• Add the vanilla extract, then very gently fold the slightly cooled melted chocolate into the whipped aquafaba mixture. Be careful not to deflate the mixture; fold until fully combined and smooth.
• Chill Spoon the mousse into individual serving glasses or bowls, then refrigerate for at least 2 hours, or until set.

Serve

• To serve, top each mousse with a dollop of whipped cream, a sprinkle of chopped pistachios and a few fresh raspberries, then enjoy.

Storage

• Store leftover mousse in an airtight container in the refrigerator for up to 3 days. While not ideal for texture, the mousse can be frozen for up to 1 month.
• Thaw in the refrigerator before serving.

• Start by placing all hazelnuts for the recipe onto a lined oven tray and roasting the nuts for 8-10 minutes at 180C, or until they darken lightly in color. Stir regularly and keep a close eye on them to avoid burning the nuts. After roasting, let the nuts cool down entirely and transfer them to a clean kitchen towel. Rub the hazelnuts between two layers of towel in order to remove the skins.
• Blend 80g of the cool, peeled hazelnuts into hazelnut flour. You can use either a high speed blender or food processor but make sure to blend the nuts by pulsing for short amounts of time to prevent the buts releasing their natural oils and becoming to sticky. Chop and crush the remaining hazelnuts for the tart base, caramel filling and decoration and set aside.
• To create the chocolate-y tart base, combine the hazelnut flour, 70g crushed hazelnuts, cocoa powder, and salt in a mixing bowl, then fold in the nut butter and maple syrup until you get a sticky dough.
• Transfer to an 8-inch tart tin and spread the mixture evenly along the sides and bottom of the tin. Place parchment paper on top and gently run a flat-bottomed glass over the tart base to even out the nutter layer. Remove the paper and transfer to the fridge for 15 minutes.
• Sprinkle 125g chopped hazelnuts over the bottom of the tart, then stir a pinch of salt into the vegan caramel sauce and drizzle it over the nuts to evenly cover them. Place the tart back into the fridge to set for 15 minutes.
• In the meantime, prepare the chocolate layer by heating the vegan cream in the microwave or on the stove. Roughly break the chocolate into small pieces and place it into a heat proof mixing bowl. Pour the warm cream over the chocolate and allow 10 minutes for the chocolate to melt.
• Use a whisk to thoroughly blend the melted chocolate and cream mixture until smooth. If the chocolate hasn't melted yet, give it a few more minutes, or briefly place the bowl into the microwave for 20 seconds.
• Pour the chocolate ganache over the caramel layer, add any crushed hazelnuts on top for decoration and place the tart into the fridge to set for at least 1 hour.
• To serve, slice the tart with a clean knife – for ease, run the knife under hot water first and wipe it clean between cuts.
• Enjoy the vegan hazelnut caramel tart alongside a hot espresso or your favorite drink and store the tart in the fridge for up to 5 days.

• In a food processor blend the Oreo until you get fine crumbs. At this point you might want to reserve 1 tablespoon of the Oreo crumbs to use for decoration.
• Add the cream cheese and blend until everything is combined nicely.
• Shape the mixture into balls and place on a tray with parchment paper and put in the freezer for an hour or refrigerate overnight. This will help the balls keep their shape.
• Crumble the chocolate into a bowl and place it over a pot with boiling water, creating a bain-marie (the bowl shouldn't be touching the hot water!). Wait for the chocolate to melt and remove from the heat.
• Dip one by one the balls into the melted chocolate and stir around carefully until fully covered. Remove the ball from the melted chocolate with a fork or spoon and place on tray with a parchment paper, sprinkle some of the reserved Oreo crumbs before the chocolate sets.
• Keep them in the fridge and enjoy cold.

• Preheat the oven to 400°F/200°C (180°C convection) and line a muffin tin with 12 muffin papers.
• In a large bowl, mix together the flour, baking powder and sugar. In a separate bowl, whisk together the sunflower oil, plant-based milk and vanilla extract.
• Tip the frozen raspberries and white chocolate into the flour mix and stir through. Make a well in the center of the dry mix, pour in the wet ingredients, and fold together. Be careful not to overmix; it’s okay if there are a few small floury lumps.
• Spoon the mix evenly between the muffin papers, filling to three-quarters full. Place the muffin tin into the center of the oven and bake for 35 minutes, until golden brown. For an even coloring, bake the muffins for 20 minutes and then rotate the tin for the final 15 minutes. Check if the muffins are fully cooked by inserting a toothpick or skewer; it will come out clean when ready.
• Remove the muffin tin from the oven and place on a cooling rack for 15 minutes. Then remove the muffins onto the rack to cool fully.
• Store in an airtight container for up to 3 days.