Indulge in a slice of triple vegan coconut and chocolate cheesecake, a creamy, decadent dessert layered with rich chocolate, smooth coconut cream, and a crunchy, nutty crust—all plant-based and bursting with tropical flavour ..read more

Treat yourself to homemade tahini and chocolate bars, a perfect blend of nutty tahini and rich chocolate, layered together for a creamy, satisfying snack with a touch of sweetness ..read more

Recipe for a gorgeous girls getaway in Malaga ..read more

Yield: 12 or 16, depending on sizeAuthor: Holly WhitePrintWith ImageWithout ImageVanilla Sponge Cupcakes Cook modePrevent screen from turning offIngredientsSponge 360g self rising flour 1 tsp baking powder 1/4 tsp bicarbonate soda 150 g white sugar 1/4 tsp vanilla paste 360 g dairy free milk 15 ml apple cider vinegar 90 g dairy free yogurt (I used a vanilla flavour) 80 g light olive oil Frosting 400g dairy free cream cheese or plant based spread 200g powdered sugar 2 tsp pure vanilla extract 1 tbsp unsweetened dairy-free milk, room temperature 300g Jam 150g Mixed berries to top Inst ..read more

  I care so much about shopping sustainably. Whilst I share second hand pieces I love I also know investing in a few quality key pieces form the backbone of a great wardrobe and I wanted to share what I love here.  My Essentials COMMANDO Faux stretch-leather leggings I wear mine all the time. For extra warmth I put tights underneath them in winter. They’re perfect with cozy knitwear and boots.  SHOP HERE AGODLE Riley cropped high-rise straight-leg jeans I’ve searched for years for the perfect jeans and these are mine. The fit and wear is brilliant and they are a timeless ..read more

Author: Holly WhitePrintWith ImageWithout ImageCoconut Ice Cream Cook modePrevent screen from turning offIngredients 1 x 400ml can coconut cream 80g macadamia or cashew nuts 50g shredded coconut 1tsp vanilla extract 120ml unsweetened soy milk 2 tbsp maple syrup To serve - Berries, Mint, Chocolate shavings Instructions In a blender, combine the thick part of the coconut cream, macadamia nuts, shredded coconut vanilla, soy milk, and maple syrup. Blend until smooth and creamy. Taste and add additional sweetener. Transfer to ice cube tray by pouring the blended mixture into ice cube trays ..read more

Author: Holly WhitePrintWith ImageWithout ImageBerry FlorentinesPrep time: 15 minsCook time: 10 minsCook modePrevent screen from turning offIngredients Frontier Foods vegetable oil, for greasing the trays 45g plant butter or coconut oil 75g caster sugar 2 tablespoons buckwheat or all purpose flour 2 tablespoons plant based cream 50g almonds, roughly chopped, or flaked almonds 30g shelled pistachios, chopped zest of 1 lemon zest of 1⁄2 orange 50g dried cranberries, roughly chopped 150g dark chocolate (minimum 70% cocoa solids), broken into chunks 50g Freeze dried raspberries Instructions ..read more

Author: Holly WhitePrintWith ImageWithout ImageCoconut Rice Parcels with Baked Tofu & Roasted Red PeppersServes 4Cook modePrevent screen from turning off Ingredients 640g cooked jasmine rice 180ml coconut milk 1 tablespoon coconut oil Zest of 1 lime 1 stalk Lemongrass 1 red chilli, finely sliced 1 jar Frontier Foods roasted red peppers Fresh coriander and lime wedges to serve Sticky Tofu 1½ tablespoons grated ginger 60ml lime juice 1½ tablespoons soy sauce or tamari 60g coconut sugar 4 X 150g slices of firm tofu Instructions Preheat oven to 220°C. Cut 4 x 45cm sheets of non-stick ..read more

Author: Holly WhitePrintWith ImageWithout ImageRoasted Squash & Red Pepper Salad with Tahini & Pistachios Cook modePrevent screen from turning off Ingredients 1 large butternut squash 300g plain natural yoghurt 50g Frontier Foods Tahini Pinch of Salt 15g Maple syrup 150g pistachios 1/2 a red onion 1 tbsp chopped parsley 2 tbsp pomegranate seeds 1/2 a lemon Olive oil Frontier Foods Roasted Red Peppers Instructions Slice squash into thick rounds and douse them in plenty of olive oil and roast them at 220°C flipping occasionally until lovely and crisp. Approximately 40 minutes. Co ..read more

Author: Holly WhitePrintWith ImageWithout ImagePeanut Butter & Quinoa Crispy Treats Cook modePrevent screen from turning off Ingredients 260g peanut butter 100g maple syrup 1 tsp vanilla extract 30g melted coconut oil pinch of salt 100g quinoa pops, Spelt puffs or puffed rice cereal 30g shelled hemp seeds 20g of coconut flour or ground almonds 100g 70% chocolate 15g coconut oil Instructions Place parchment in an 8/8 pan. Gently warm the peanut butter, syrup and oil until runny then add in vanilla, coconut flour or ground almonds & salt and stir. Pour the peanut butter mixture o ..read more