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Sweet Recipes


snacks


VEGAN

Vegan Mocha Cookies

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sweets


VEG

Pumpkin Pie

Need something delicious to rustle up for Halloween? Why not try my new pumpkin pie recipe? Super simple and perfect for Autumn.

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Smoothies


Veg

Snickers Smoothie

This decadent, yet healthy smoothie is packed with potassium from the bananas, flavonoids from the cocoa and collagen.

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Sweets


DF, GF

Amalfi Lemon Cake

This makes a delicious dessert, but I love a small slice of it with a strong espresso, preferably sitting in the Italian sunshine!

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sweets


Vegan

Raw Vegan Brownies

These raw, vegan brownies contain no refined sugar yet make a deliciously sweet treat when served with a cup of coffee or green tea.

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Sweets


Vegan, GF

No Bake Granola Bars

My granola bars are quick and easy to make and packed full of heart healthy ingredients like flax, chia and nuts.

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MAINS


Vegan

Gazpacho

I think of gazpacho as the pure taste of summer. It’s perfect for when the weather is hot and you crave something cool and refreshing.

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Mains


Veg

Pea and Feta Bruschetta

This makes a lovely summer lunch or even a first course as part of dinner. The humble pea is taken to the next level when paired with pesto and creamy goat’s cheese.

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Sweets


Veg

Peanut butter chocolate protein balls

Need a healthy snack that will curb those cravings? Try these chocolate protein balls!

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Sweets


Veg, GF

Strawberry And Almond Torte

This deliciously moist and tasty torte makes an elegant dessert for a summer lunch party or as an afternoon tea treat. It looks impressive, but it really couldn’t be easier to make.

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Sweets


Vegan

Vegan Vanilla Sponge Cake

This show stopping cake can easily be adapted for any occasion. It is as light as air and you really wouldn’t know it is completely vegan.

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Sweets


Vegan

Vegan Courgette, Lime and Pistachio Cake

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

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Sweets


Vegan

Raspberry and Chocolate Tarts

These pretty little pastries make a lovely addition to an afternoon tea or even a dessert if served with a scoop of plant based ice-cream or sorbet.

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Sweets


Vegan

Vegan Blueberry & Banana Granola Muffins

These muffins are completely plant based but you'd never know! Mashed bananas replace the egg and give the muffins a lovely moist texture.

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sweets


Vegan

Brookies

Combine two popular bakes, a chewy chocolate chip cookie and a brownie, in this inventive treat.

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Sweets


Vegan

Carrot Cake muffins

This is based on a traditional carrot cake recipe but baked into individual paper cases. The recipe also contains a large amount of grated carrot so they can stay deliciously moist.

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Sweets


GF, Vegan

Cherry Compote

This is a really versatile fruit compote! I enjoy a spoonful mixed with my oats or yoghurt or even on top of sourdough. Will keep in an airtight container in the fridge for one week.

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Sweets


GF, Vegan

Chocolate & Raspberry Brownie

This is a great dessert for hot weather as it is delicious and pleasantly cooling eaten straight out of the freezer (or fridge) and it's seriously easy to make.

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Sweets


Vegan

Black Bean Brownies with Avocado Chocolate Frosting

These fudgy and delicious brownies are made healthier with black beans and an avocado frosting.

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Sweets


GF, Vegan, Raw

Raw Hot Cross Buns

These may not be quite a hot cross bun but they taste so good and are jam packed with all the right hot cross bun flavours. They are seriously delicious!

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Sweets


GF, Vegan

Millionaire's Shortbread

Combine the crunch of a shortbread base with a gooey caramel middle and chocolate topping, and you have millionaire's shortbread - the ultimate sweet treat.

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Sweets


GF, Vegan

Berry Crumble Bars

These are great for grab and go snacks. They are also a winner with kids and make a good after school snack!

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Sweets


GF, Vegan

Apricot & Ginger Bliss Balls

Add 1 tbsp of Marine Collagen to optimise your 'beauty bliss balls'. The collagen will aid skin rejuvenation.

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sweets


GF, Vegan

Spiced Berry Chia Jam

Chia jams are very easy to make. I enjoy it spread on toast, stirred through porridge or, on busy days, simply with yoghurt.

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