Use chickpea water to create these delicious lemon meringue pie tarts with a lemon curd filling Makes 18 tarts   Ingredients Aquafaba meringue 115ml (1/2 cup) liquid from 1 tin chickpeas or navy or white kidney beans 1/4 tsp vanilla extract 1/4 tsp cream of tartar 6 tbsp icing sugar 1/4 tsp xanthan gum Pastry…

Cooking time: 35-40 minutes Ingredients: For the cake: 225g stoned dates 1 tsp FREEE Bicarbonate of Soda 250ml boiling water 225g vegan butter 200g soft brown sugar 3tbsp FREEE Chickpea Flour + 6tbsp water 225g FREEE Self Raising White Flour 3 tbsp black treacle For the filling:  400g vegan cream cheese + 100g vegan cream…

Cooking time: 30-35 minutes Ingredients For the cake:  300g FREEE Self Raising Flour 300g caster sugar 300g vegan butter 4tbsp FREEE Chickpea Flour + 8tbsp water 50g cocoa 175ml vegan milk 2 tsp vanilla extract For the filling:  250g vegan butter 300g icing sugar For the topping: 200g vegan cream 200g dairy free chocolate 25g…

Cooking time: 22-25 minutes Ingredients 150g vegan chocolate 100g vegan butter 200g sugar 100g FREEE Plain White Flour 1 tsp FREEE Baking Powder 3 tbsp FREEE Chickpea Flour + 6tbsp water) Method Line a 15x20cm/6×8″ baking dish with parchment paper and pre-heat the oven to 180˚ (Gas Mark 4, 350˚F). Gently melt together the chocolate and…

Cooking time: 70-75 minutes at 180˚C (Gas Mark 3, 350˚F) Ingredients 2 earl grey tea bags 200ml boiling water 300g mixed sultanas, raisins, prunes, dates, apricots 200g FREEE Plain White Flour 2 tsp FREEE Baking Powder 100g soft brown sugar 1tbsp FREEE Chickpea Flour + 2tbsp water 4 tbsp oil 1/2 orange rind and juice Method Put…

This recipe for lemon cheesecake chia puddings turns your average pudding into a delicious dessert Makes 8 Ingredients For the base 400ml (13/4 cups) filtered water 1 lemon verbena tea bag 300g (11/3 cups) pitted dates 200g (11/2 cups) Brazil nuts, roughly chopped   For the filling 150g (1 cup) cashews, soaked in filtered water…

Serves 4 | Preparation and cooking time: 15 minutes Ingredients For the lemon possets: 600g Silken tofu Zest and juice of 2 lemons 120ml agave nectar 4 tbsp coconut oil, melted 1 tsp vanilla extract A few fresh raspberries, to serve 1 tbsp icing sugar, to serve For the shortbread biscuits 200g dairy-free butter 125g…

Our mouths are watering over this chocolate Easter cake made with beetroot and avocado.   Ingredients For the cake 2 cooked beetroots 500ml (2 cups) unsweetened almond milk 1 tbsp cream of tartar 300g (11/2 cups) unrefined light brown sugar 100g (1/2 cup) melted coconut oil 1 tbsp vanilla extract 180g (13/4 cups) gluten free…

Ingredients 1 Cup Cashews (soaked for at least 6 hours) 3/4 Cup Coconut Milk 1/4 Cup Liquid Sweetener 2 Tablespoons Raw Cacao Powder 2 Tablespoons Cornstarch 2 Tablespoons Water 1 Tablespoon Maple Sugar (or Coconut Sugar) 1/2 Teaspoon Vanilla 1/4 Teaspoon Pink Salt Method Place the cashews, liquid sweetener, cacao powder, maple sugar, vanilla and…

Make sure that no one misses out on cake with this recipe for a two layer chocolate fudge cake from ‘Feed Me Vegan’ by Lucy Watson Serves 12-16   Ingredients Sunflower oil spray, for greasing 250g (2 cups) self-raising flour 1 tsp baking powder ½ tsp sea salt 200g (1 cup) demerara sugar 120g (1/2…

If you’re cooking your valentine a meal this evening, why not try this chocolate, pistachio and sea salt mousse for dessert. Makes 6     Ingredients 1x 400g tin cooked chickpeas in water 3 tbsp caster sugar 35g (1/3 cup) cacao powder 1 tsp vanilla extract or powder 80ml (1/3 cup) maple syrup 2 large,…