COOKIES, CREAM AND SHORTBREAD CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

1 3⁄4 cups (230 g) (8.1oz) flour

3⁄4 cup (70 g) (2.5oz) cacao

1 cup (220 g) (7.8oz) sugar

1 tsp baking powder

1 tsp baking soda

1⁄2 tsp salt

2 tsp vanilla extract

6.5 ounces (200 g) soy milk

3⁄4 cup (160 g) (5.6oz) sunflower oil

1⁄2 cup (60 g) (2.1oz) chocolate shortbread

FOR THE CREAM

3 cups (720 g) (25oz) margarine cream

1 tsp vanilla extract

3⁄4 cup (85 g) (3oz) chocolate shortbread

FOR THE DECORATION

Margarine, vanilla, and shortbread cream

12 chocolate shortbread pieces

NUTRITIONAL VALUES

Calories: 170kcal
Fat: 11g (2.6g S.Fat)
Carbs: 15.4g
Protein: 4.5g
Sugar: 9.6g
Sodium: 206mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, cacao, sugar, baking soda, salt, and baking powder). Cut the chocolate shortbread into small pieces. Combine the soy milk, oil, and vanilla extract in a mixing bowl. Whip the mixture with a wire whisk. Continue to beat in the shortbread until you have a smooth batter. Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 24 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.

To make the cream, combine the shortbread, margarine cream, and vanilla extract in a food processor or blender. Mix until the cream is smooth.

Top each cupcake with cream and chocolate shortbread.

FLORENTINE BAR COOKIES

SERVES 32 (2-INCH) BARS

FOR THE CRUST

1/2 cup plus 2 tbsp. vegan margarine

1/2 cup sugar

1/4 tsp. salt

1 1/2 cups all-purpose flour

1/2 tsp. pure vanilla extract

FOR THE ALMOND TOPPING

1/2 cup vegan margarine

1/2 cup sugar

1/2 cup soy, almond, or rice milk

3 tbsp. agave

2 cups sliced almonds

1/4 cup all-purpose flour

FOR THE CHOCOLATE DIP

1 heaping cup semisweet chocolate chips (dairy-free)

NUTRITIONAL VALUES

Calories: 172kcal
Fat: 10.8g (2.4g S.Fat)
Carbs: 17.2g
Protein: 2.7g
Sugar: 9.8g
Sodium: 92mg

METHOD

Preheat the oven to 180°C/350°F. Grease a 9 x 13-inch baking pan well.
FOR THE CRUST
In a food processor, combine all of the ingredients and pulse about 20 times until it resembles fine meal. Spread the mixture into the prepared pan and firmly press it down. Bake for 10 minutes, or until partially baked. It should be slightly golden in colour and dry to the touch.

FOR THE ALMOND TOPPING
Combine margarine, sugar, non-dairy milk, and agave in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes. Keep an eye on the pan and adjust the temperature as needed to prevent it from boiling over. Remove pan from heat after 10 minutes, add almonds and flour, and stir quickly until combined.

Spread the filling evenly over the partially baked crust, then return to the oven for 18 to 20 minutes, or until the almonds are golden. As it cools, the topping will harden. Allow to completely cool before cutting into small squares.

FOR THE CHOCOLATE DIP
Melt the chocolate chips over a double boiler or in the microwave. Melted chocolate should be dipped or drizzled over each bar.

Refrigerate the bars until the chocolate coating has set.

DARK CHOCOLATE CROSTINI WITH SEA SALT & ORANGE ZEST

SERVES 6 TO 8 PORTIONS

1 thin baguette, cut into 1/4-inch slices on the diagonal

Olive oil for brushing

1 cup chopped dark chocolate or chocolate chips (dairy-free)

Fleur de sel or coarse salt for sprinkling

1 small orange for zesting

NUTRITIONAL VALUES

Calories: 176kcal
Fat: 9.2g (5.3g S.Fat)
Carbs: 20.9g
Protein: 2.8g
Sugar: 15g
Sodium: 134mg

METHOD

Brush the bread slices lightly with oil and place them on a large baking tray. Bake for 5 to 8 minutes, or until the top is lightly browned.

Top each crostini immediately with chocolate pieces, then turn off the oven and return to it for 1 minute, or until the chocolate is melted enough to spread. After removing from the oven, use a mini offset spatula or knife to smooth the chocolate. Season with salt and orange zest to taste.

ITALIAN WEDDING COOKIES

SERVES 8 PORTIONS

1/2 cup blanched slivered or sliced almonds

1 cup vegan margarine

1 1/2 cups all-purpose flour*

1/2 cup powdered sugar, plus extra for dusting

1 tsp. pure almond or vanilla extract

1/4 tsp. salt
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 1/4 tsp. xanthan gum.

NUTRITIONAL VALUES

Calories: 368kcal
Fat: 25.9g (4g S.Fat)
Carbs: 30.7g
Protein: 3.9g
Sugar: 11.4g
Sodium: 340mg

METHOD

Preheat the oven to 180°C/350°F. Line two or three large baking sheets with parchment paper.

Pulse almonds in a food processor until very finely ground. Process the margarine, flour, 1/2 cup powdered sugar, almond extract, and salt until the dough comes together, stopping to scrape down the sides as needed.

Scoop about 1 rounded tablespoon of dough at a time onto the prepared baking sheets, leaving about 2 inches between each scoop. Bake for 12 to 15 minutes, or until the edges are lightly golden. Remove from the oven and sift powdered sugar over the warm cookies. Allow to cool before dusting with powdered sugar again.

CHOCOLATE-DIPPED ALMOND BISCOTTI

SERVES 8 BISCOTTI

FOR THE BISCOTTI

3/4 cup blanched slivered or sliced almonds

1/2 cup all-purpose flour*

1/4 tsp. baking powder

1/4 tsp. salt

2 tbsp. vegan margarine or coconut oil, melted

1/4 cup maple syrup

1/2 tsp. pure vanilla extract

1 tsp. orange zest

FOR THE TOPPING

1 cup semisweet chocolate chips (dairy-free), melted

1 cup finely chopped toasted almonds
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 1/8 tsp. xanthan gum).

NUTRITIONAL VALUES

Calories: 341kcal
Fat: 21.3g (6.3g S.Fat)
Carbs: 35.2g
Protein: 5.2g
Sugar: 20.8g
Sodium: 108mg

METHOD

Preheat the oven to 180°C/350°F. Line a baking sheet with parchment paper.

Combine almonds, flour, baking powder, and salt in a food processor. Process until the almonds are ground and the mixture is the consistency of a fine meal. Process until just combined, then add the melted margarine, maple syrup, vanilla, and orange zest. Don't overdo it. The dough will be moist and sticky.

On the prepared baking sheet, divide the dough into two equal parts and shape each into a rectangle about 2 x 4 inches long and about 1 inch high. If the dough is too soft to shape, chill it in the refrigerator until it is easier to work with. Dip your fingers in cold water to keep them from sticking.

Bake for 15 minutes, or until the tops are lightly golden. Allow to cool for 20 to 25 minutes.

Reduce the temperature of the oven to 150°C/300°F.

Cut each log lengthwise into 1/2-inch-thick slices with a sharp knife. Return the slices to the oven and bake for another 30 minutes, or until golden. Allow to cool completely.

When the cookies have completely cooled, dip half of them in chocolate and roll in almonds. Refrigerate the biscotti until the chocolate coating hardens. Refrigerate until ready to serve.

SNAPPY GINGER CREAM CHEESE FROSTING TRIFLE

SERVES 6 TO 8 PORTIONS

FOR THE GINGER CAKE

1 cup (125 g) unbleached all-purpose flour

1/2 cup (60 g) whole wheat pastry flour

1 cup (192 g) organic cane sugar

1 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4 tsp. salt

Pinch of ground cloves

3/4 cup (180 ml) cold water

1/4 cup (60 ml) olive oil

1 tbsp. (15 ml) white vinegar

1 tbsp. (20 g) molasses 1 tsp. vanilla extract

FOR THE CREAM CHEESE FROSTING

8 oz. (225 g) vegan cream cheese

1/4 cup (56 g) vegan butter

2 cups (240 g) organic powdered sugar

2 tsp. vanilla extract

Pinch of salt

FOR THE ASSEMBLY

1 cup (21 g) crushed vegan gingersnaps

NUTRITIONAL VALUES

Calories: 580kcal
Fat: 22.4g (6.7g S.Fat)
Carbs: 89.6g
Protein: 5.4g
Sugar: 62.7g
Sodium: 1758mg

METHOD

TO MAKE THE GINGER CAKE
Preheat the oven to 180°C/350°Fand lightly grease an 8 inch (20 cm)-square baking pan.

Sift together the all-purpose flour, pastry flour, sugar, baking soda, cinnamon, ginger, nutmeg, salt, and cloves in a large mixing bowl. In a small mixing bowl, combine the cold water, olive oil, white vinegar, molasses, and vanilla extract.

Combine the wet and dry ingredients in a mixing bowl and whisk until smooth. Bake for 35 to 40 minutes, or until a toothpick inserted into the centre comes out clean. For 1 hour, place the pan on a cooling rack.

TO MAKE THE CHEESE FROSTING
Cream the vegan cream cheese and vegan butter together in a medium mixing bowl using a handheld electric mixer on high speed.

Set the mixer to medium-high and gradually add the powdered sugar, 1/2 cup (60 g) at a time. Whip until smooth, then add the vanilla and salt and continue to whip until combined. Allow for 30 minutes in the refrigerator before layering.

TO ASSEMBLE
Half of the cake should be broken up into smaller pieces and placed in the bottom of a large glass (preferably clear) bowl. Spread half of the frosting over it and sprinkle half of the crushed gingersnaps on top. Serve after repeating the layers. This can be made a day ahead and refrigerated until ready to serve.

RECIPE NOTES

It's simple to serve this dessert family-style, but if you want to go all out, assemble and serve it in 6 small sundae bowls as single servings.

KIWI PISTACHIO MOUSSE WITH PRALINE CRUMBLES

SERVES 4 PORTIONS

FOR THE KIWI PISTACHIO MOUSSE

1/2 cup (120 ml) aquafaba (the liquid drained from a can of chickpeas—see note)

3 kiwis, peeled and chopped

1/2 cup (62 g) raw pistachios

1/2 cup (60 g) organic powdered sugar

1/8 tsp. cream of tartar

FOR THE PRALINE CRUMBLES

1/2 cup (62 g) chopped roasted pistachios

1/4 cup (48 g) organic brown sugar

1/4 cup (48 g) organic cane sugar

2 tbsp. (28 ml) unsweetened soy-free non-dairy milk

2 tbsp. (28 g) coconut oil

1 tsp. vanilla extract Pinch of salt

FOR THE ASSEMBLY

2 tbsp. (15 g) crushed roasted pistachios

1 kiwi, peeled and diced

NUTRITIONAL VALUES

Calories: 401kcal
Fat: 19.6g (7.4g S.Fat)
Carbs: 55g
Protein: 6.5g
Sugar: 44.3g
Sodium: 749mg

METHOD

TO MAKE THE KIWI PISTACHIO MOUSSE
Beat the aquafaba in the bowl of a stand mixer fitted with the whisk attachment on medium speed until foamy. Increase the speed to high and continue to beat for about 15 minutes, or until the mixture has significantly expanded and formed peaks. While the aquafaba is whipping, puree the kiwi and pistachios in a blender. To get everything, you may need to scrape down the sides a few times. When the aquafaba has formed peaks, slowly drizzle in the powdered sugar and cream of tartar.

Once everything is combined and fluffy, gently fold the kiwi pistachio mixture into the aquafaba until combined; be gentle, or the mixture will deflate and turn into a weird pudding. Divide the mixture into four small bowls and place them in the freezer for 1 to 2 hours.

TO MAKE THE PRALINE CRUMBLES
In a saucepan, combine all the praline ingredients and heat, covered, over medium heat. Line a baking sheet with parchment paper or a silicone baking mat and set aside. Bring the mixture to a boil, stirring frequently to ensure that no sugar crystals are missed. Cook until the sugar is completely dissolved, then test the texture by dropping a small amount into a glass of cold water. It should be pliable and soft.

Remove the pan from the heat and vigorously stir until the praline pulls away from the pan's sides and loses its gloss, becoming more matte. Place 4 spoonfuls on a baking sheet and set aside for 10 minutes to cool.

TO ASSEMBLE
Once the kiwi pistachio mousse has frozen, divide 1 praline between 4 bowls and top with crushed pistachios and kiwi. Serve right away.

S’MORES PUDDING BOWL

SERVES 4 PORTIONS/u>

FOR THE CHOCOLATE PUDDING

1 1/2 cups (345 g) mashed avocado

1/2 cup (40 g) unsweetened cocoa powder

1/3 cup (59 g) Medjool dates, pitted and soaked in warm water for 15 minutes

1 to 2 tbsp. (15 to 28 ml) date soaking water

3 tbsp. (45 ml) maple syrup

1/4 tsp. salt

FOR THE MARSHMALLOW FLUFF

1/3 cup (80 ml) aquafaba (the liquid drained from a can of chickpeas—see note)

1/2 cup (120 g) organic superfine cane sugar

1/2 tsp. vanilla powder

FOR THE ASSEMBLY

1/4 cup (21 g) vegan graham crackers, crushed

1/4 cup (44 g) soy-free, nut-free vegan mini chocolate chips

NUTRITIONAL VALUES

Calories: 273kcal
Fat: 2.9g (1.5g S.Fat)
Carbs: 62.8g
Protein: 3.3g
Sugar: 50.4g
Sodium: 1500mg

METHOD

TO MAKE THE CHOCOLATE PUDDING
In a food processor, combine all of the ingredients and process with an s-blade until smooth. It may take a few moments for the dates to separate. If you think the pudding is too thick, add more date soaking water. Refrigerate the pudding for 1 to 2 hours, or until it is completely chilled.

TO MAKE THE MARSHMALLOW FLUFF
In the bowl of a stand mixer fitted with the whisk attachment, beat the aquafaba on medium speed until foamy. Increase the speed to high and beat for 15 to 20 minutes, or until the mixture has expanded significantly and formed peaks.

While the mixer is running, gradually add the superfine sugar, 2 tbsp (30 g) at a time, followed by the vanilla powder. The fluff should be able to form soft peaks.

TO ASSEMBLE
Divide the pudding among four small bowls, then top with about 1/3 cup (32 g) marshmallow fluff in each. Toast the top of the fluff lightly with a kitchen torch. (If you don't have a torch, skip this step.) Crush the graham crackers and add the chocolate chips to the top of the dessert. Serve right away.

RECIPE NOTES

If you don't have access to organic superfine sugar, whirl regular organic cane sugar in a food processor.

This recipe will yield a lot of marshmallow fluff; use it in the Cookies 'n' Cream Dip or the Kiwi Pistachio Mousse with Praline Crumbles!

Vegan graham crackers can be difficult to find, but I've had success by reading the ingredient labels on children's graham crackers.

PUMPKIN SPICE AFFOGATO

SERVES 4 PORTIONS

1 can (13.5 oz., or 380 ml) full-fat coconut milk

1 cup (245 g) canned plain puréed pumpkin

1/2 cup (96 g) organic brown sugar

1 tsp. vanilla extract

1 tsp. ground cinnamon

1/2 tsp. salt

1/4 tsp. ground cloves

1/4 tsp. ground ginger

1/8 tsp. ground nutmeg

4 shots of brewed espresso

NUTRITIONAL VALUES

Calories: 309kcal
Fat: 19.7g (17.9g S.Fat)
Carbs: 30.4g
Protein: 2.9g
Sugar: 21.4g
Sodium: 350mg

METHOD

In a blender, combine the coconut milk, pumpkin purée, brown sugar, vanilla, cinnamon, salt, cloves, ginger, and nutmeg until completely smooth. Fill an ice cream maker halfway with the mixture and churn for 25 minutes. Place the ice cream in the freezer.

When the ice cream is firm enough to scoop, divide it among four bowls. Serve a shot of espresso with each so that each person can immediately pour the hot espresso over the ice cream and enjoy.

BRITTLE DRIZZLE AND BANANAS WITH COCONUT ICE CREAM

SERVES 4 PORTIONS

FOR THE COCONUT ICE CREAM

1 can (13.5 oz., or 380 ml) full-fat coconut milk

1 cup (60 g) unsweetened large coconut flakes

1/4 cup (36 g) coconut sugar

1 tsp. vanilla extract

1/4 tsp. salt

FOR THE CARAMELIZED BANANAS

2 tsp. coconut oil

2 medium bananas, peeled and cut into

1/2-inch (6 mm) -thick oval slices

2 tbsp. (24 g) organic brown sugar

1/8 tsp. ground allspice, plus more for garnish

FOR THE BRITTLE DRIZZLE

6 tbsp. (90 ml) full-fat coconut milk

1/2 cup (96 g) organic sugar

1 tsp. vanilla extract

1/8 tsp. salt

NUTRITIONAL VALUES

Calories: 528kcal
Fat: 32.3g (28.9g S.Fat)
Carbs: 60g
Protein: 3.6g
Sugar: 47.7g
Sodium: 1195mg

METHOD

TO MAKE THE ICE CREAM
In a blender, combine the coconut milk, coconut flakes, coconut sugar, vanilla, and salt and puree until completely smooth. Fill an ice cream maker halfway with the mixture and churn for 25 minutes. Place the ice cream in the freezer.

TO MAKE THE CARAMELIZED BANANAS
In a large skillet over medium heat, heat the oil. Sprinkle the brown sugar and allspice over the bananas in the skillet. Cook for 3 to 4 minutes on each side, or until caramelised; reduce to a low heat to keep warm until ready to serve.

TO MAKE THE BRITTLE DRIZZLE
Over medium heat, combine the coconut milk, sugar, vanilla, and salt in a large saucepan. Bring to a simmer, whisking occasionally, and cook until the mixture is smooth and tan in colour, pulling away from the pan's edges to form a single blob.

Divide the ice cream among four bowls and top with caramelised bananas and brittle drizzle. Serve immediately with an extra shake of allspice.

MINT CHOCOLATE CHIP DOUGHNUT SUNDAE

SERVES 4 PORTIONS

FOR THE DOUGHNUTS

1/2 tsp. active dry yeast

6 tbsp. (90 ml) unsweetened soy- free, nut-free non-dairy milk, warmed

1 tbsp. (15 ml) water

2 tbsp. (24 g) organic cane sugar

2 tbsp. (28 g) coconut oil, melted

1 tbsp. (15 ml) aquafaba (the liquid drained from a can of chickpeas— see note)

1 1/4 cups (156 g) unbleached all-purpose flour Mild-flavoured oil, for frying

FOR THE MINT GLAZE

1/2 cup (60 g) sifted organic powdered sugar

1 tbsp. (14 g) coconut oil, melted

1 tbsp. (15 ml) unsweetened soy- free, nut-free non-dairy milk

1/2 tsp. mint extract

FOR THE ASSEMBLY

4 scoops soy-free, nut-free vegan mint chocolate chip ice cream Chocolate Sauce

2 tbsp. (12 g) minced fresh mint

NUTRITIONAL VALUES

Calories: 786kcal
Fat: 63.3g (21.9g S.Fat)
Carbs: 52.2g
Protein: 3.4g
Sugar: 46.9g
Sodium: 376mg

METHOD

TO MAKE THE DOUGHNUTS
With a plastic or wooden spoon, combine the yeast, warm non-dairy milk, water, and sugar in a glass cup or bowl. Allow the yeast to proof for 10 minutes before adding the melted coconut oil and aquafaba. In a large mixing bowl, sift the flour and fold in the yeast mixture. Knead until fully combined, then cover the bowl with a kitchen towel and let the dough rise in a warm place for 60 minutes.

Preheat a deep fryer or deep cast-iron skillet to 190°C/375°F with 1 inch (2.5 cm) of oil. Once the dough has risen, flour your work surface and roll it out to about 1 inch (2.5 cm) thick. Cut four doughnut shapes from the dough using a doughnut cutter or a 3-inch (7.5-mm) and a 1-inch (2.5-cm) cutter. Separate the doughnut holes, also known as pre-sundae snacks, for later frying.

Place 1 doughnut at a time into the fryer, frying for 1 minute on each side. Scoop the doughnut from the fryer and place it on a plate lined with paper towels, allowing the oil to drip off. Repeat this process until all the doughnuts (and doughnut holes) are fried.

TO MAKE THE GLAZE
In a small mixing bowl, thoroughly combine the powdered sugar, melted coconut oil, nondairy milk, and mint extract. Drizzle it over the warm doughnuts' tops.

TO ASSEMBLE
Place a doughnut in each of the four bowls, followed by a scoop of ice cream. Drizzle with Chocolate Sauce and garnish with mint leaves, if desired. Serve right away.

RECIPE NOTES

Reduce the size of the doughnuts when cutting them out, as well as the ice cream scoops when plating, and you'll have the perfect party dessert bowl!

NO-BAKE BERRY CHEESECAKE

SERVES 14 PORTIONS

FOR THE CRUST MIX

1/4 cup (36 g) raw almonds

1/4 cup (45 g) Medjool dates, pitted

Pinch of salt

FOR THE CHEESECAKE FILLING

1 1/2 cups (210 g) raw cashews, soaked in warm water for 30 minutes

1/2 cup (120 ml) water

1/4 cup (60 g) plain coconut milk yogurt

3 tbsp. (45 ml) maple syrup

1 tbsp. (15 ml) lemon juice

Pinch of salt

FOR THE BERRY TOPPING

3/4 cup (109 g) fresh blackberries

3/4 cup (109 g) fresh blueberries

3 tbsp. (27 g) coconut sugar

2 tbsp. (28 ml) water

NUTRITIONAL VALUES

Calories: 606kcal
Fat: 27.5g (5.4g S.Fat)
Carbs: 89.5g
Protein: 9.8g
Sugar: 69.2g
Sodium: 66mg

METHOD

TO MAKE THE CRUST
In a food processor, combine all the ingredients and pulse until the mixture resembles coarse sand. Set aside. Pour into a bowl.

TO MAKE THE CHEESECAKE FILLING
The cashews should be drained and rinsed. In a high- speed blender, combine all of the ingredients and puree until completely smooth. Place in the refrigerator to chill until ready to assemble.

TO MAKE THE BERRY TOPPING
Bring all of the ingredients to a boil in a small saucepan over medium heat. Reduce the heat to medium-low and continue to cook, stirring occasionally, for 7 to 10 minutes, or until the berries have broken down and the mixture has thickened.

Fill each small glass serving bowl with 2 tbsp (16 g) of the crust. Gently press down on the crust to compact it. Next, carefully spoon 5 to 6 tbsp (75 to 90 g) of the cheesecake filling into each bowl; lightly tap down to settle the filling.

You can chill the glasses for 10 minutes before the final step, but it isn't necessary; it just makes the filling firmer for the topping to sit on. Finally, spoon 2–3 tbsp (28–45 g) berry topping into each glass. Refrigerate for 30 minutes before serving.

MEXICAN CHOCOLATE CRÈME BRÛLÉE WITH CANDIED MANGO

SERVES 4 PORTIONS

FOR THE CRÈME BRÛLÉE

2/3 cup (160 ml) full-fat coconut milk

1/3 cup (80 ml) water

5 tbsp. (60 g) organic cane sugar, plus more for sprinkling

1/4 cup (22 g) unsweetened cocoa powder

1 1/2 tbsp. (12 g) tapioca starch

1 tbsp. (8 g) cornstarch

1/4 tsp. cayenne pepper

1/8 tsp. ground chipotle chili powder

Pinch of Indian black salt (kala namak)

FOR THE CANDIED MANGO

1/4 cup (30 g) dried unsweetened mango, cut into 1-inch (2.5 cm) strips

2 tbsp. (24 g) organic cane sugar

1/4 cup (60 ml) water

Cayenne pepper, for dusting

NUTRITIONAL VALUES

Calories: 144kcal
Fat: 2.9g (2.3g S.Fat)
Carbs: 30.8g
Protein: 1.5g
Sugar: 21.5g
Sodium: 1029mg

METHOD

TO MAKE THE CRÈME BRÛLÉE
Preheat the oven to 170°C/325°F. In a blender, combine all of the ingredients and purée for at least 30 seconds, making sure there are no powdery chunks in the liquid. Pour the mixture into a small saucepan and bring to a simmer over medium-low heat.

Whisk the mixture continuously for 2 minutes, or until it thickens without becoming chunky. It should be thick enough to stick to a spoon and have the appearance of smooth gravy. It is critical that the corn starch dissolves and thickens but be careful not to overcook it in the saucepan.

In a casserole dish, place four 2 oz. (60 ml) ramekins. Fill the casserole dish halfway with water, so that it comes halfway up the sides of the ramekins. Pour the crème mixture into each ramekin carefully and place the dish in the oven, being careful not to splash the water.

Bake for 25 minutes, or until the casserole dish jiggles slightly when lightly tapped. Place the casserole dish on a cooling rack to cool.

Remove the ramekins from the dish, place them on a cooling rack, and place them in the refrigerator for 1 to 2 hours. When ready to serve, sprinkle 1 to 2 teaspoons sugar on top of the crème. Melt the sugar with a kitchen torch or broiler until it reaches a light brown/orange colour, or darker if desired.

TO MAKE THE CANDIED MANGO
Place the mango strips in the bottom of a skillet, sprinkle with sugar, and pour the water over them. Bring the mixture to a boil, then reduce to a medium-low heat and cook for 10 to 15 minutes, stirring occasionally, until the mixture is syrupy and bubbly, with little liquid remaining. Remove the mango strips from the skillet and place them on a cooling rack lined with wax paper. You can keep them in the refrigerator until you're ready to serve the crème brûlée.

When ready to serve, sprinkle the caramelised sugar crust with a light dusting of cayenne pepper and top with a few candied mango slices.

RECIPE NOTES

To make torching or broiling the sugar crust easier, I recommend putting the sugar in a food processor and grinding it finer so that it melts more easily.

ROASTED PEACH PARFAIT WITH CRUMBLE AND WHISKY BUTTERCREAM

SERVES 4 PORTIONS

FOR THE SHORTBREAD CRUMBLE

1 1/2 tsp. ground flaxseed

1 tbsp. (15 ml) hot water

1/4 cup (48 g) organic cane sugar

1/4 cup (56 g) coconut oil

1 1/2 tsp. unsweetened soy-free, nut-free non-dairy milk

1/2 tsp. vanilla extract

3/4 cup (94 g) unbleached all- purpose flour

1/4 tsp. baking powder Pinch of salt

FOR THE WHISKEY BUTTERCREAM

1/2 cup (112 g) soy-free vegan butter, near room temperature

1 tbsp. (20 g) vegan honey (such as Bee Free Honey) or (15 ml) agave nectar

1 1/2 cups (180 g) organic powdered sugar

1 tbsp. (15 ml) fruit-flavoured whiskey (I use cherry whiskey.)

FOR THE ASSEMBLY

1 lb. (455 g) peaches, pitted and sliced

Vegan honey, for drizzling

NUTRITIONAL VALUES

Calories: 581kcal
Fat: 40.8g (27.4g S.Fat)
Carbs: 49.3g
Protein: 5g
Sugar: 25.3g
Sodium: 775mg

METHOD

TO MAKE THE SHORTRBEAD CRUMBLE
Stir together the flaxseed and hot water in a small bowl and set aside for 5 minutes. Whip the sugar and coconut oil together on high speed with a stand or handheld electric mixer until combined. Mix in the flaxseed mixture, non-dairy milk, and vanilla extract until fluffy.

Sift the flour, baking powder, and salt together. Mix the dry ingredients into the wet ingredients on medium speed until the cookie dough is crumbly but holds together when pressed or squeezed. Refrigerate for 10 minutes after forming the dough into a ball.

Preheat the oven to 180°C/350°F and line a large baking sheet with a silicone baking mat or parchment paper. Lightly flour your workspace and rolling pin and roll out the cookie dough to 1/4 inch (6 mm) thick.

Cut out cookies with a 2 1/2 inch (6.5 cm) round cookie cutter and place them on a baking sheet, kneading leftover scraps and repeating the cutting process. Bake for 10 to 12 minutes, or until the cookies are lightly golden. Set the cookies on a cooling rack to cool. They will harden even more as they cool. Keep the oven on.

TO MAKE THE WHISKEY BUTTERCREAM
In a mixing bowl, use a handheld electric mixer to whip the vegan butter; add the vegan honey and continue to whip until combined. Slowly add 1/2 cup (60 g) powdered sugar to the whipped butter, mixing on medium-high speed until all the sugar is incorporated and the buttercream is smooth.

Whisk in the whiskey until well combined. Place the bowl in the refrigerator for 15 to 20 minutes to chill.

TO ASSEMBLE
Line a baking sheet with parchment paper. Roast the peach slices for 25 minutes on a baking sheet. Allow to cool on a cooling rack for a few minutes.

Divide half of the peaches between four small glass bowls, then crumble one shortbread cookie into each. Pour the whiskey buttercream over the crumbles. To finish, layer the remaining peaches in each bowl, followed by 1 shortbread cookie, whiskey buttercream, and a drizzle of vegan honey. Serve right away.

RECIPE NOTES

This dessert would also be delicious with roasted blackberries in the spring, especially with a garnish of fresh mint.

AMARETTO CHERRY ICE CREAM

SERVES 6 PORTIONS

FOR THE BOOZ.Y CHERRY SAUCE

1 lb. (455 g) dark sweet cherries, pitted 1/2 cup (115 ml) amaretto

2 tbsp. (24 g) organic brown sugar

FOR THE ICE CREAM BASE

1 1/2 cups (210 g) raw cashews, soaked in warm water for 1 hour

1 1/2 cups (355 ml) unsweetened plain soy milk

2/3 cup (103 g) dark sweet cherries, pitted

5 to 6 tbsp. (75 to 90 ml) maple syrup

2 to 3 tsp. (10 to 15 ml) amaretto 1/8 tsp. salt

Dark sweet cherries, pitted and chopped (optional)

NUTRITIONAL VALUES

Calories: 446kcal
Fat: 17g (3.3g S.Fat)
Carbs: 53.1g
Protein: 7.3g
Sugar: 33.4g
Sodium: 1803mg

METHOD

TO MAKE THE BOOZY CHEERY SAUCE
In a small saucepan over medium heat, combine all of the ingredients and bring to a simmer, uncovered. Reduce the heat to medium-low and continue to cook for 15 to 20 minutes, stirring occasionally. The cherries should be soft and breaking apart a little. When the sauce has cooled slightly, it should coat the back of a spoon. Place the sauce in a small bowl and set aside to cool.

TO MAKE THE ICE CREAM BASE
The cashews should be drained and rinsed. In a high-speed blender, combine the soy milk and cashews and puree until completely smooth. Purée the mixture with the remaining ice cream ingredients until smooth.

TO ASSEMBLE
Fill an ice cream maker halfway with the base and churn for 25 minutes, or until thick but not frozen solid. Meanwhile, prepare a 9 x 5 x 3-inch (23 x 13 x 7.5 cm) loaf pan by lining it with parchment paper.

When the ice cream base is finished, remove the cherry sauce from the refrigerator. Begin filling the loaf pan by alternating layers of base and cherry sauce, making 4 layers of base and 3 thinner layers of sauce. To make swirls, run a butter knife through the mixtures.

Place the ice cream in the freezer for 1–2 hours to firm up. When ready to serve, remove the ice cream from the freezer and allow it to soften for 5 to 10 minutes before scooping, Garnish with fresh cherry pieces and serve in small bowls.

RECIPE NOTES

If you don't have an ice cream maker, place the base in a gallon (3.7 L) zip-top plastic bag, lay it flat, and freeze until hard (about 1 hour). Then, break it up into smaller pieces and place them in a food processor with an s-blade; process until smooth.

SUPER-CHOCOLATEY SNACKING CAKE

SERVES 8 INCH (20CM) LOAF CAKE

FOR THE CAKE

Vegan margarine, for the pan

1 1/4 cups (150 g) all-purpose flour, plus, extra for the pan

1 cup (100 g) white spelt flour

1/2 cup (130 g) granulated sugar

1 tbsp. vanilla sugar, or 1 1/2 tsp. pure

vanilla extract

1 1/2 tsp. baking soda

1/2 cup (40 g) cocoa powder

2 oz. (60 g) vegan dark chocolate, chopped

4 tbsp. soy milk, or other plant- based milk

2 tsp. white wine vinegar

4 tbsp. vegetable oil

1 cup (220ml) carbonated mineral Water

FOR THE FROSTING

2 oz. (60 g) vegan dark chocolate

1 tbsp. soy cream, or other plant- based cream

3/4 oz. (20 g) vegan white chocolate

SPECIAL EQUIPMENT
8 inch (20cm) long loaf pan

NUTRITIONAL VALUES

Calories: 342kcal
Fat: 13.3g (3.2g S.Fat)
Carbs: 47g
Protein: 10.4g
Sugar: 3.9g
Sodium: 439mg

METHOD

Preheat the oven to 180°C/350°F. Grease a loaf pan with margarine and flour it. In a mixing bowl, whisk together both types of flour, the granulated sugar, vanilla sugar or extract, baking soda, and cocoa powder.

In a separate bowl, combine the soy milk and vinegar; set aside for 10 minutes before stirring in the oil. Add the soymilk mixture to the flour mixture, followed by the mineral water, and stir everything together quickly but delicately with a spoon to achieve a smooth consistency. Fold in the chocolate chunks. Transfer the mixture immediately to an 8-inch (20-cm) long loaf pan and bake in the centre of the oven for 50 minutes.

Remove from the oven and cool on a wire rack.

To make the frosting, chop the dark chocolate and combine it with the cream in a heavy-bottomed saucepan over low heat. Allow the cake to dry after frosting it with this mixture. In an ovenproof bowl, melt the white chocolate over a saucepan of simmering water. Transfer it to a freezer bag, carefully snip off a corner, and draw decorative lines across the cake with quick movements. Allow to set before slicing and packing to take with you.

TRIPLE NUT BRAID

SERVES 1 LARGE BRAID

FOR THE DOUGH

4 cups (500 g) all-purpose flour, plus

extra for dusting

1/2 tsp. sea salt

5 tbsp. soft vegan margarine, plus extra for the baking sheet

3/4 oz. (20 g) fresh yeast

1/2 cup (80 g) granulated sugar

1 tsp. vanilla sugar, or 1/2 tsp. pure vanilla extract

1 1/2 cups (260ml) almond milk, or other plant-based milk

FOR THE FILLING

3 1/2 oz. (100 g) ground walnuts

3 1/2 oz. (100 g) ground almonds

3 1/2 oz. (100 g) ground hazelnuts

3 heaped tbsp. whole-wheat breadcrumbs

2 tbsp. vegan margarine

8 tbsp. agave syrup

2 tbsp. vanilla sugar, or 2 tsp. pure vanilla extract

1/2 tsp. ground cinnamon

1 cup (220ml) almond milk, or other

plant-based milk

1/2 cup (200 g) apricot jam

NUTRITIONAL VALUES

Calories: 7276kcal
Fat: 402g (150.6g S.Fat)
Carbs: 843.3g
Protein: 141.8g
Sugar: 202.9g
Sodium: 2073mg

METHOD

In a mixing bowl, combine the flour and salt to make the dough. Rub in a spoonful of margarine with your fingers. Make a dip in the mixture, crumble in the yeast, and top with granulated sugar and vanilla sugar or extract. Pour the almond milk into a pan that has been heated over low heat. Dust with flour, cover, and set aside in a warm place for about 10 minutes to rise. Knead the dough for 10 minutes to make it smooth. Allow to rise at room temperature for at least 1 hour. Knead it again and let it rise for another 30 minutes.

Meanwhile, in a mixing bowl, combine the walnuts, almonds, hazelnuts, and breadcrumbs for the filling. Bring the margarine, agave syrup, vanilla sugar or extract, cinnamon, and almond milk to a boil in a large saucepan over medium heat, then stir well. Remove the pan from the heat and stir in the nut mixture.

Preheat the oven to 180°C/350°F. Grease a baking sheet. Roll out the dough to create a 1/4in (5mm) thick rectangle. Spread the jam evenly on top, then sprinkle with the nut filling. Roll the dough up from one long edge and gently press together. Cut the roll lengthwise once or twice through the centre, then twist each piece so that the cut edges face up. Make a "cord" out of the dough pieces by intertwining them or braiding them. Place the braid on the baking sheet and bake for 30–35 minutes, or until golden brown. Remove from the baking sheet and cool on a wire rack.

BUCKWHEAT PANCAKES WITH CARAMELIZED APPLE SLICES

SERVES 8 INCH (20CM) LOAF CAKE

1 cup (125 g) buckwheat flour

1 tsp. baking powder

scraped-out seeds from 1/4 vanilla pod

1 tbsp. granulated sugar

pinch of sea salt

1 1/4 cups (300ml) ice-cold carbonated mineral water

1 tart apple

Juice of 1/2 lemon

3 tbsp. flavourless vegetable oil

8 tsp. brown sugar

NUTRITIONAL VALUES

Calories: 151kcal
Fat: 7.1g (0.7g S.Fat)
Carbs: 21.2g
Protein: 2.6g
Sugar: 9g
Sodium: 51mg

METHOD

In a mixing bowl, combine the flour, baking powder, vanilla seeds, sugar, and salt. Add the mineral water and stir everything together until it's smooth. Peel, quarter, and core the apple, then thinly slice it. Place the apple slices in a small bowl with the lemon juice and water.

Heat half of the oil in the pan, then add half of the batter, spreading it out slightly if needed, and top with half of the apple slices. Cook until the edges are firm over medium heat. Half of the sugar should be sprinkled on top. Cook the pancake on the other side until golden brown, then remove from the pan. Cook the second pancake in the same manner as the first, using the remaining ingredients. Allow to cool before packaging to take with you. It's delicious either warm or cold.

RASPBERRY & CHOCOLATE “WINDMILL”

SERVES A 9 1/2 INCH (24CM) TART / 12 PIECES/u>

FOR THE DOUGH

3 1/2 cups (450 g) all-purpose flour, plus, extra for dusting

3 tsp. cocoa powder

Pinch of sea salt

1/2 tsp. finely grated zest of 1 unwaxed lemon

1 cup (180 g) granulated sugar

1/3 cup (70 g) soft vegan margarine, plus, more for the pan

1 cup (220ml) soy milk, or other plant- based milk

3/4 oz. (20 g) fresh yeast

FOR THE CUSTARD

1 2/3 cups (380ml) soy milk, or other plant-based milk

1/4 cup (50 g) granulated sugar

3 oz. (75 g) Package of vegan vanilla Custard powder

FOR THE FILLING

2oz. (60 g) vegan dark chocolate

2 cups (250 g) raspberries

2 1/2 tbsp. cornflour

2 1/2 tbsp. confectioner’s sugar

FOR THE DECORATION (OPTIONAL)

1 3/4 oz. (50 g) vegan dark chocolate

1 tsp. coconut oil

1/2 cup (50 g) raspberries

SPECIAL EQUIPMENT
9 1/2 in (24cm) springform pan

NUTRITIONAL VALUES

Calories: 428kcal
Fat: 9.9g (3.3g S.Fat)
Carbs: 75.5g
Protein: 7.6g
Sugar: 31g
Sodium: 109mg

METHOD

To make the dough, whisk together the flour, cocoa powder, salt, lemon zest, and half of the sugar in a mixing bowl. Using your fingers, rub in blobs of margarine. Make a dip in the middle of the mixture. In a small saucepan, warm the soy milk, then pour it into the dip and crumble in the yeast. Sprinkle the remaining sugar over the milk and yeast mixture, followed by a light dusting of flour. Allow this starter mix to rise in a warm place for about 10 minutes, covered. Stir once more and knead for 10 minutes, or until the dough is smooth. Allow to rise in a warm place for 40 minutes, covered.

Meanwhile, make the custard by bringing half of the soy milk and the sugar to a boil in a saucepan over high heat. In a separate bowl, whisk together the custard powder and the remaining milk until smooth. Remove the pan from the heat as soon as the milk begins to boil and add the custard powder and milk mixture, stirring constantly. Return the pan to the heat and bring everything back to a boil, stirring constantly. Allow to cool after removing from the heat. To avoid the formation of a skin, give it a good stir every now and then.

Grease a 91/2-inch (24-cm) springform pan with cooking spray. Chop the chocolate for the filling coarsely. Roll out the dough on a floured surface to make a rectangle about 16 12in (40 30cm). Spread the vanilla custard over the dough, followed by the chocolate chunks and raspberries. Sift the cornflour and confectioner's sugar together.

Preheat the oven to 180°C/350°F. Cut the dough slab into 11/2in (4cm) wide strips. Place one of the strips in the centre of the pan, rolled into a snail shape. Arrange the remaining strips around it in a spiral toward the pan's edge. Bake for 40–45 minutes in the centre of the oven. After 15 minutes, cover with a sheet of parchment paper if it appears too dark. Remove from the oven and cool on a wire rack.

If using, chop the chocolate and melt it with the coconut oil in an ovenproof bowl suspended over a saucepan of simmering water. Stir everything together thoroughly. Using the melted chocolate and raspberries, decorate the cake.

CINNAMON SWIRLS WITH CASHEW MAPLE ICING & PECANS

SERVES 10 SWIRLS/u>

FOR THE ICING AND PECANS

7 oz. (200 g) cashews

1/3 cup (50 g) demerara sugar

3 1/2 oz. (100 g) pecans

Maple syrup

FOR THE DOUGH

2 1/2 cups (300 g) all-purpose flour,

plus, extra for dusting

1 1/4 cups (150 g) whole-wheat spelt flour

3 tbsp. granulated sugar

1/4 oz. (7g) packet of dried yeast

1 tsp. sea salt

pinch of freshly grated nutmeg

1/2 cup (140 g) applesauce

2/3 cup (150ml) soy milk, or other plant-based milk, plus extra for brushing

1/3 cup (80 g) vegan margarine

FOR THE FILLING

1/4 cup (60 g) vegan margarine

1/2 cup (60 g) brown sugar

1/3 cup (60 g) granulated sugar

3 slightly heaped tsp. ground cinnamon

NUTRITIONAL VALUES

Calories: 564kcal
Fat: 35.4g (5.6g S.Fat)
Carbs: 53.3g
Protein: 11.6g
Sugar: 17.4g
Sodium: 417mg

METHOD

To make the icing, soak the cashews in cold water. To make the dough, whisk together both types of flour, sugar, yeast, salt, and nutmeg in a mixing bowl. In a saucepan over low heat, combine the applesauce, soy milk, and margarine. Remove the pan from the heat and set aside to cool the apple mixture. Add the apple mixture to the flour mixture and knead for 10 minutes, or until the dough is smooth and supple. Allow the dough to rise in a warm place for 1 hour and 30 minutes, covered.

Knead the dough briefly on a floured work surface before rolling it out to form a rectangle. Melt the margarine in a small saucepan over medium heat for the filling. Stir in the cinnamon and both types of sugar, then evenly distribute the mixture over the dough. Roll the dough up from one long edge and cut it into 2in (5cm) thick slices. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Gently press the dough swirls flat, place them on a baking sheet, cover, and set aside for another 30 minutes to rise.

Preheat the oven to 180°C/350°F. Brush the dough with soy milk and bake in the center of the oven for 18–20 minutes. Remove from the oven and allow to cool.

To make the caramelised pecans, gently caramelise the sugar and 2 1/2 tbsp water in a pan over medium heat. Stir in the pecans, then place the mixture on a piece of parchment paper to cool. Using a large, sharp knife, finely chop the nuts.

Allow the mixture to cool on a piece of parchment paper. Using a large, sharp knife, finely chop the nuts. If necessary. Spread the cashew icing on top of the cinnamon swirls and top with chopped caramelised pecans.