Ingredients Base: 1 cup oat flour 1/3 cup peanut butter 2 Tbsp maple syrup Cream filling: 1 cup raw cashews, soaked for 4-6 hours 1/2 cup full-fat coconut milk (canned) 4 Tbsp coconut butter/oil, melted 3 Tbsp maple syrup 1/2 tsp vanilla extract Salted caramel: 3/4 cup full fat coconut milk 1/2 cup peanut butter 5 Tbsp coconut sugar pinch of salt 3/4 cup peanut halves (unsalted) Chocolate ganache: 7oz (200g) 70% cacao vegan dark chocolate 1/2 cup coconut milk Method 1. Line a 8” (20cm) round cake tin with parchment paper on the bottom and sides. 2. For the base, place the oats into a food processor/blender and pulse until floury. Add in the peanut butter and maple syrup and blend until you have a crumbly-sticky dough. Place the dough into the cake tin and press down evenly, then place in the freezer. 3. Place all cream filling ingredients into a high-speed blender and blend until smooth. Pour the mixture over the base and even out, then immediately place back into the freezer for 30 minutes. 4. For the caramel, place the coconut milk in a small pot over medium heat. Add in the peanut butter, coconut sugar and salt and stir together. Bring to a boil, let simmer for 30 seconds, stirring continuously, then take off the heat. 5. Sprinkle half of the peanut halves over the cream layer, then pour the caramel on top and sprinkle the remaining peanuts on top. Even out the layer and place back into the freezer. 6. Place the dark chocolate in a water bath to melt. Add in the coconut milk and stir continuously until shiny. Pour the chocolate ganache over the caramel layer and place back in the freezer to set for 4-6 hours (or overnight).


2 sheets frozen vegan puff pastry, thawed 3 plums, sliced 1/4 tsp sumac 1 Tbsp sugar 1 tsp slivered almonds 1-2 tsp maple syrup —•—Method—•— 1. Cut the puff pastry into 4 squares and pinch each piece with a fork a few times. Preheat the oven to 200°C/400°F and line a baking sheet with baking paper. 2. Cut the plums into slices and lay out on top of each square, leaving a border of 1/2-1cm. 3. Sprinkle each plum tart with a generous amount of sugar, sumac, and slivered almonds, then bake in the oven for 20-25 minutes until golden brown. 4. Drizzle maple syrup on top and enjoy!

These DATE CARAMEL BARS are one of my favorite easy #vegan snacks to keep in the freezer for whenever the sweet cravings hits! Naturally sweetened with gooey dates and rich in healthy fats! Base: 1 cup almonds 1.5 cup coconut flakes 2 Tbsp maple syrup 2 Tbsp vegan butter, melted Caramel: 1.5 cups Medjool dates 1/3 cup peanut butter pinch of salt 2 Tbsp plant milk 2-3 Tbsp water (if dates are not super juicy) Chocolate: 150g dark chocolate (75% or higher) 1 tsp coarse salt —•—Method—•— Add the coconut and almonds to a food processor and pulse until crumbly. Add the maple syrup and butter and pulse again until sticky. Line an 8inch/20cm brownie pan with parchment paper and press the base evenly inside. Place in the freezer. Add the caramel ingredients to the food processor and blend until smooth. If your dates are not super juicy, let them soak in boiled water for 5-10 minutes. Add the caramel on top of the base layer and even out. Melt the chocolate and pour on the caramel layer. Add a sprinkle of coarse salt and place in the freezer for min. 4 hours before slicing.