Step 1

Measure the chia seeds into the bowl. Pour in the dairy-free yoghurt, milk and maple syrup. Stir well to combine then pop in the fridge for 4 hours to thicken.

Step 2

Wash the strawberries well. Allow 5 strawberries for each glass/dish. Chop the strawberries into small pieces and separate into 3 equal piles.

Step 3

Place 1/3 strawberries from pile one into the bottom of a glass/dish. Spoon some of the chia mix over the top. Sprinkle another 1/3 of strawberries on top then cover with another dollop or 2 of chia mix. Finish off with the last 1/3 of chopped strawberries. Serve with a sprig of mint or sprinkle of Toasted Berry Topper (optional)

Step 4

Repeat above for the other two portions.

Step 5

Serve immediately or keep chilled in the fridge.

Step 1

Mix the ground flaxseed and 4 tablespoons of water together in a small bowl and put to one side.

Step 2

In a large bowl, add the ground almonds and coconut sugar and mix together.

Step 3

Pour in the flaxseed mix and almond essence and bring together, first with a spoon and then your hands to form a soft, kneadable dough. If it’s dry, add a little more water but take care as it goes sticky very easy.

Step 4

Leave to settle for 10 minutes.

Step 1

Lightly grease the cake tin with a little oil. Cut out a double layer of non-stick baking paper for the base and the sides and press them into place (the oiled side should help it stay in place). Pre-heat the oven to 170ºC.

Step 2

In a large bowl, mix together the flour, baking powder, salt, lemon rind and the dried fruit (not the cherries). Stir to combine well.

Step 3

Measure the soya milk out into a large jug and add the lemon juice. Leave it for a moment to curdle.

Step 4

Rinse the glacé cherries under a running tap then roughly chop.

Step 5

Add the coconut sugar, oil or extra dairy-free milk (whichever you’re using) and chopped glacé cherries to the curdled soya milk and mix well to combine.

Step 6

Grab the ball of marzipan and cut off a 2/5th portion. Place a sheet of non-stick baking paper on the work top and roll out the smaller portion into a circle the same diameter as the cake tin.

Step 7

Pour the wet ingredients in the jug into the dry ingredients in the large bowl and quickly mix to combine, scrapping the flour from the bottom of the bowl.

Step 8

Spoon half the mix into the base of the prepared cake tin. Gently invert the baking paper with the disc of marzipan over the tin and peel it off to rest on top of the mix.

Step 9

Cover the marzipan disc with the remainder of the cake mix. Tap the tin on the work top and transfer it immediately to the oven.

Step 10

Bake for 40 minutes then check with a skewer – if it comes out clean the cake is ready.

Step 11

Leave to cool in the tin for 5 minutes then transfer to a cooling rack. Peel off the baking paper and leave to cool completely.

Step 12

Store in an air-tight container. Wrap the unused marzipan in cling film and store in the fridge.

Step 13

The next day, remove the marzipan from the fridge. Cut off 1/5th and divide into 11 small balls. Roll out the remaining 2/5th into a round slightly bigger than the cakes diameter.

Step 14

Lay the marzipan disc over the top, crimping the edges slightly. Arrange the 11 marzipan balls on the top. Alternatively, use all the marzipan to cover the cake and decorate with mini eggs, Easter chicks or Spring flowers.

Step 1

Before you make the cake, bake the sweet potato in its skin or steam. This can be done the day before and kept in the fridge.

Step 2

Pre-heat the oven to 180ºC/350ºF/Gas4. Line a muffin tin with wrappers.

Step 3

Add the lemon juice to the soya milk and leave to curdle for a few minutes.

Step 4

Place the flour, baking powder, cocoa powder and salt together in a large bowl and mix well to combine.

Step 5

In a separate bowl add the coconut sugar, oil and vanilla essence. Pour in the curdled soya milk and mix well to combine.

Step 6

Pour the wet mix into the dry and quickly stir to combine – do not overmix and try to be light-handed but thorough. This should only take 10-12 seconds. Time is of the essence to get the raising agents to work in the oven.

Step 7

Quickly distribute the mix out into the prepared tin. Once the mix has all gone, tap the tin on the worktop and place in the oven. Bake for 18-20 minutes – the cakes are ready when risen and firm but bouncy on top. Test with a toothpick – if it comes out clean they’re ready.

Step 8

Transfer the cakes to a cooling rack. Once cooled, they can be frozen for another time or decorated with the frosting.

Step 1

Place the cooked sweet potato, maple syrup, cocoa powder and vanilla essence into a small blender and whizz for a few seconds to combine. Test the flavour and add more syrup or cocoa as needed and blend again.

Step 2

Spread or pipe the mix over the top of the cakes and decorate with raspberries if desired. Keep in the fridge and eat within 3-4 days

Step 1

Melt the chocolate in a Pyrex bowl over a pan of hot water or in a microwave (melt for 30 seconds, stir and repeat until melted).

Step 2

Set aside to allow the chocolate to cool a bit.

Step 3

Put the silken tofu and sugar/maple syrup in a blender and blend until smooth ( you can make without added sugar if you prefer).

Step 4

Add the melted chocolate and blend again until thick and smooth.

Step 5

Pour the mixture into GU pots or other dishes and chill in the fridge for at least an hour.

Step 6

Add your garnish on top to serve.

Step 1

For the vanilla sauce

1. Prepare a custard cream:
Pour the milk alternative in a heavy bottom saucepan. Reserve 2 Tbsp to be added to the dry ingredients. Bring to the boil.
Meanwhile, in a mixer, whisk together the cashew butter, sugar, cornflour, vanilla essence and the reserved liquid.
Out of the heat, pour this mix over the boiling milk and whisk until all the ingredients are evenly combined.
Bring back to a low heat and stir continuously until the mixture starts bubbling and thickens.

2. Let it cool down. Pour the cream and milk alternative in the custard and whisk until you reach a smooth consistency.

Step 2

For the bread and butter pudding

1. Soak the dried apricots in warm water for 2 hrs at least. Dry them in a clean tea towel, and cut them in chunks.
2. Preheat the oven 160C / gas 3.
3. Cut 6 discs in the brioche or loaf slices, same size as the casseroles.
4. Soak the first disc in the vanilla sauce for about 2 mins and place it in the bottom of the cassolette. Spread ½ tsp of apricot jam on the brioche and sprinkle some coconut sugar, apricot chunks and crushed pecans.
5. Repeat these steps a second time.
Finish with a layer of brioche and pour the remaining sauce evenly over the pudding.
Do not put the apricots and pecans yet, they would burn during the baking.
6. Bake in a bain-marie for about 40 mins.
7. Sprinkle with brown sugar, apricots, pecans and optionally some edible flowers.

Step 1

Prepare the cheesecake base:

Melt the spread in the microwave for 20 sec @ 850W. Grind the biscuits in a food processor. Transfer in a bowl and mix in the melted spread with a spatula.

Using a pestle or anything heavy, press the mix into the bottom of the jar, 5 mm thick.

Transfer to the fridge, allowing the spread to harden.

Step 2

For the mango and passionfruit cheesecake mix:

Puree the mango in a blender. If necessary, add 1-2 Tbsp of water to make the first pulse easier.

In a saucepan, dissolve the agar agar in the fruit purée. Bring to the boil, whisking continuously and keep it boiling for 20 sec.

Pour the rest of the ingredients into a food processor. Slowly add the purée and blend until smooth and silky consistency.

Fill the jar with the mix and leave 1cm space on the top.

Transfer to the freezer for 1 hour at least.

Step 3

Finish with the mango and passionfruit jelly:

Dissolve the agar agar in the juice and bring to the boil, whisking continuously. Keep it boiling for about 20 sec.

Take the jar from the freezer, spread a few passion fruits seeds over the mix, and pour the jelly on top of it.

Let it set in the fridge.

Step 1

Place nuts in the food processor and process until small and crumbly. If you have a pulse function on the processor this is useful to avoid over processing the recipe.

Step 2

Add dates and process again until the mixture sticks together.

Step 3

Add remaining ingredients and process until the ingredients are combined but avoid over processing. On appearance the mix should look slightly crumbly with air in between the small pieces.

Step 4

Put the mixture into your brownie pan or cake tin and press down firmly. Sprinkle with extra coconut and press this onto mixture.

Step 5

Chill in the fridge for a couple of hours before cutting into pieces.

Step 4

Meanwhile, peel the satsumas and put to one side.

Step 5

Remove the porridge from the heat and pour into a bowl.

Step 6

Top with the satsumas and cacao nibs/dark chocolate chips.