POLENTA BERRY COBBLER WITH VANILLA GELATO

SERVES 4 TO 6 PORTIONS

FOR THE FILLING

454g (16oz) frozen berries (mixed, blueberries, or cherries)

1/4 cup all-purpose flour*

1/3 cup sugar

FOR THE POLENTA TOPPING

1/4 cup medium grind polenta (not quick-cooking)

1 tsp. baking powder

1/4 tsp. salt

3/4 cup all-purpose flour*

2 tbsp. sugar, plus extra for sprinkling

3 tbsp. vegan margarine, melted

1/2 cup soy, almond, or rice milk
Vanilla Gelato or Coconut Whipped Cream for serving
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 3/4 tsp. xanthan gum.

NUTRITIONAL VALUES

Calories: 338kcal
Fat: 7.6g (1.2g S.Fat)
Carbs: 65.1g
Protein: 3.5g
Sugar: 36.6g
Sodium: 206mg

METHOD

Preheat the oven to 180°C/350°F. Lightly grease an 8- inch square pan.

For the filling:
Combine all ingredients in a large mixing bowl and place in a prepared pan.

For the polenta topping:
In a large mixing bowl, combine the polenta, baking powder, salt, flour, and sugar. Whisk in the melted margarine and soy milk until well combined. Avoid overmixing. Spread the batter over the berries; don't worry if it doesn't completely cover them.

Sprinkle sugar over the top of the pan in an even layer. Bake for 40 to 45 minutes, or until the polenta is golden and the mixture bubbles around the edges. Allow to cool for about 15 minutes after removing from the oven. Serve with vanilla gelato or whipped coconut cream.

ORANGE-ZESTED CHOCOLATE CHIP SCONES

SERVES 8 PORTIONS

2 cups all-purpose flour*, plus extra for work surface

1/3 cup sugar, plus extra for sprinkling

1 tbsp. baking powder

1/2 tsp. salt

1/2 tsp. ground cinnamon

1/4 cup vegan margarine or refined coconut oil

1/2 cup soy, almond, or rice milk, plus extra for brushing

2 tbsp. freshly squeezed orange juice

Zest of 1 medium orange

2/3 cup semisweet chocolate chips (dairy-free)
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 1/2 tsp. xanthan gum.

NUTRITIONAL VALUES

Calories: 309kcal
Fat: 11.5g (4.3g S.Fat)
Carbs: 49.4g
Protein: 3.5g
Sugar: 19.6g
Sodium: 222mg

METHOD

Preheat the oven to 190°C/375°F. Line a large baking sheet with parchment paper.

The dough can be made by hand or in a food processor.

BY HAND
By hand, combine the flour, sugar, baking powder, salt, and cinnamon in a medium mixing bowl. Using a pastry cutter, cut in margarine until the texture is crumbly. Mix in the non-dairy milk, orange juice, zest, and chocolate chips with a wooden spoon. Don't overwork the dough; it should be sticky and wet.

IN THE FOOD PROCESSOR
In a food processor, combine the flour, sugar, baking powder, salt, and cinnamon. Pulse in the margarine until the mixture is crumbly. Add the non-dairy milk, orange juice, and zest and pulse until the dough comes together in a sticky, wet mixture. Avoid overmixing. Fold in the chocolate chips in a mixing bowl.

Transfer the dough to a lightly floured surface and generously flour the top. Make a circle out of the dough (about 1 inch thick). Cut the dough into 8 triangular slices (as if making a pizza) with a sharp knife.

Place each slice on a baking sheet lined with parchment paper, leaving 2 inches between each slice. Brush the tops of the muffins with non-dairy milk and generously sprinkle with sugar. Bake for about 15 minutes, or until the top is just golden. Allow to cool before serving.

MARMALADE PANCAKES

SERVES 2 TO 3 PORTIONS

1 cup all-purpose flour*

1 tbsp. baking powder

1/2 tsp. salt

3/4 cup water

3 tbsp. maple syrup

1/4 cup orange marmalade, plus extra for serving

1/4 cup semisweet chocolate chips (dairy-free)

Canola oil

Powdered sugar for serving
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 1/2 tsp. xanthan gum.

NUTRITIONAL VALUES

Calories: 765kcal
Fat: 42.1g (6.1g S.Fat)
Carbs: 97.6g
Protein: 4.5g
Sugar: 56g
Sodium: 426mg

METHOD

In a large mixing bowl, combine the flour, baking powder, and salt. Water and maple syrup should be whisked together in a separate small bowl or measuring cup. Whisk the liquid into the flour mixture until just combined. Do not overmix the batter; it should be thick and lumpy. Fold in the marmalade and chocolate chips gently.

Heat a large non-stick skillet or griddle over medium- high heat, lightly oiled. Pour 1/4 cup batter onto the skillet for each pancake. As needed, adjust the heat. It's time to flip the pancake when small bubbles appear in the center. Cook for 1 minute on the other side, or until lightly browned and cooked through. Rep with the rest of the batter, adding more oil to the skillet as needed. If the batter becomes too thick, add a tablespoon of water at a time. Serve the pancakes with powdered sugar and marmalade on the side.

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.

OLIVE OIL PANCAKES

SERVES 2 TO 3 PORTIONS

1 cup all-purpose flour*

1 tbsp. baking powder

1/2 tsp. salt

3/4 cup water

3 tbsp. maple syrup, plus extra for serving

Olive oil
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 1/2 tsp. xanthan gum.

NUTRITIONAL VALUES

Calories: 266kcal
Fat: 5.2g (0.7g S.Fat)
Carbs: 52g
Protein: 4.3g
Sugar: 16g
Sodium: 397mg

METHOD

In a medium mixing bowl, combine the flour, baking powder, and salt. Water and maple syrup should be whisked together in a separate small bowl or liquid measuring cup. Whisk the liquid into the flour mixture until just combined. Overmixing will result in a lumpy batter.

Drizzle oil into a large non-stick skillet or griddle and heat over medium-high heat. Pour 1/4 cup batter onto the skillet for each pancake, and flip when small bubbles appear in the center of the pancake.

Cook for 1 minute on the other side, or until lightly browned and cooked through. Rep with the rest of the batter, adding more oil to the skillet as needed. Warm maple syrup or a drizzle of oil should be drizzled over the pancakes.

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.