Kale & Carrot ‘Bacon’ Caesar Salad

Kale Caesar Salad

We love ‘veganising’ popular dishes and this kale & carrot ‘bacon’ caesar salad has been in the works for a while now.

It’s crunchy, it’s creamy and it’s fresh. There’s a lot to love about this recipe!

We use chickpeas, seasoned with paprika, as croutons. Then we roast slices of marinaded carrot to replace bacon.

There are a few different components, but we’ve tried to make it as simple as possible while capturing as much flavour as possible!

Enjoy!

Roxy & Ben

Kale Caesar Salad

Print Recipe
Kale & Carrot 'Bacon' Caesar Salad
Kale Caesar Salad
Servings
4 people
Ingredients
  • 1 large carrot
  • 1 tsp soya sauce
  • 1 tsp maple syrup
  • 2x 400 g tinned chickpeas
  • 1/2 cup cashews
  • 1 tbsp fresh lemon juice
  • 1 garlic clove
  • 1/2 tsp English mustard
  • 1 tbsp nutritional yeast
  • 2 tsp capers
  • 1/2 cup soya milk
  • 1 large cos or Romaine lettuce
  • 2 large handfuls of kale
  • 2 tsp paprika
  • salt
  • pepper
  • olive oil
Servings
4 people
Ingredients
  • 1 large carrot
  • 1 tsp soya sauce
  • 1 tsp maple syrup
  • 2x 400 g tinned chickpeas
  • 1/2 cup cashews
  • 1 tbsp fresh lemon juice
  • 1 garlic clove
  • 1/2 tsp English mustard
  • 1 tbsp nutritional yeast
  • 2 tsp capers
  • 1/2 cup soya milk
  • 1 large cos or Romaine lettuce
  • 2 large handfuls of kale
  • 2 tsp paprika
  • salt
  • pepper
  • olive oil
Kale Caesar Salad
Instructions
  1. Preheat the oven to 200°C and line a large baking tray with parchment paper.
  2. To soften the cashews, transfer them to a small bowl and cover with hot water. Set the cashews aside until they’re needed later in the recipe.
  3. To make the carrot bacon, peel the carrot then thinly slice it using a mandolin or a knife.
  4. Place the sliced carrot in a small mixing bowl. Add the maple syrup, 1 tsp olive oil, soya sauce, a pinch of salt and pepper, and toss to combine. Set aside and leave to marinate.
  5. Drain, rinse and dry the chickpeas. Then transfer the chickpeas to the baking tray, drizzle with olive oil and season with a pinch of salt. Use your hands to combine. Bake in the preheated oven for 20 minutes.
  6. Meanwhile, prepare the lettuce and kale by rinsing and drying the leaves. Then remove the stem from the kale and roughly chop the leaves into bite-size pieces.
  7. To prepare the dressing, drain the cashews and place in a blender. Add the lemon juice, garlic, mustard, nutritional yeast, 2 tbsp olive oil, capers and soya milk to the blender. Blend until smooth and creamy.
  8. Once the chickpeas have finished roasting, remove the baking tray from the oven and toss the chickpeas in the paprika. Push the chickpeas to the top half of the baking tray and lay the carrot slices on the bottom half. Place the baking tray back into the oven for a further 15 minutes.
  9. Meanwhile, toss the leaves with the dressing until fully combined and plate up by dividing the leaves across four plates.
  10. Remove the baking tray from the oven and sprinkle each portion with a quarter of the chickpeas and a few slices of carrot bacon.

Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies

These chewy chocolate chip cookies are so, so simple.

We’ve tested this recipe half a dozen or so times, which has involved testing these cookies on all of our friends and family, and the resounding feedback has been amazing!

These cookies are lovely and chewy in the middle, but crisp on the outside. They’re deliciously sweet, while being moorish enough that you’ll find it hard to put them down!

Don’t forget that not all sugar is vegan. We always recommend researching the brand before you buy sugar to make sure it’s vegan friendly!

Our local supermarket has vegan-friendly chocolate chips, but if you’re struggling to find anything, simply substitute for dark chocolate.

We hope you enjoy them

Roxy & Ben

Chewy Chocolate Chip Cookies

Print Recipe
Chewy Chocolate Chip Cookies
Chewy Chocolate Chip Cookies
Servings
10 cookies
Ingredients
  • 100 g coconut oil
  • 100 g brown sugar
  • 50 g white sugar
  • 75 ml almond milk
  • 50 g applesauce
  • 1 tsp vanilla extract
  • 250 g plain flour
  • 1 tsp baking powder
  • 100 g chocolate chips
  • 50 g dark cocolate
Servings
10 cookies
Ingredients
  • 100 g coconut oil
  • 100 g brown sugar
  • 50 g white sugar
  • 75 ml almond milk
  • 50 g applesauce
  • 1 tsp vanilla extract
  • 250 g plain flour
  • 1 tsp baking powder
  • 100 g chocolate chips
  • 50 g dark cocolate
Chewy Chocolate Chip Cookies
Instructions
  1. Transfer the coconut oil and sugar to a mixing bowl, and stir until fully combined.
  2. Add in the almond milk, applesauce and vanilla extract to the mixing bowl, and stir. Then add in the flour and baking powder, and fully combine.
  3. Prepare the chocolate chunks by finely chopping the dark chocolate with a knife. Then stir in the chocolate chips and the chocolate chunks into the cookie dough, and mix until evenly distributed.
  4. Chill the cookie dough in the refrigerator for 30 minutes.
  5. Meanwhile, preheat the oven to 180°C or 350°F and line a large baking tray with baking paper.
  6. Remove the cookie dough from the refrigerator and spoon the dough onto the baking tray using an ice cream scoop or a tablespoon, leaving a couple of inches between each spoonful.
  7. Bake for 10 - 12 minutes in the preheated oven, turning the tray around halfway through baking if the cookies are browning more on one side than the other.
  8. Leave the cookies to rest on the baking tray for 5 mins, then transfer to a cooling rack.

Cheesy Hash Browns

Cheesy Hash Browns

These cheesy hash browns are so simple and delicious!

We usually turn to this recipe on the weekend and serve the hash browns alongside fried vegetables, sautéed spinach and some homemade ketchup.

You can find flax seeds at most health food stores and it’s a great substitute for eggs. We use the seeds in this recipe to create a flax egg, which helps bind all the ingredients together.

The vegan cheese we use is similar to cheddar cheese, so it’s not too overpowering.

We hope you enjoy!

Roxy & Ben

Cheesy Hash Browns

Print Recipe
Cheesy Hash Browns
Cheesy Hash Browns
Servings
10 hash browns
Ingredients
  • 800 g potatoes (peeled)
  • 2 carrots (grated)
  • 1 onion (finely chopped)
  • 3 garlic cloves (minced)
  • handful of fresh parsley (finely chopped)
  • 100 g vegan cheese (grated)
  • 1 tbsp flax seeds
  • 1 tbsp chickpea flour
  • 1/4 tsp salt
  • 1/4 tsp pepper
Servings
10 hash browns
Ingredients
  • 800 g potatoes (peeled)
  • 2 carrots (grated)
  • 1 onion (finely chopped)
  • 3 garlic cloves (minced)
  • handful of fresh parsley (finely chopped)
  • 100 g vegan cheese (grated)
  • 1 tbsp flax seeds
  • 1 tbsp chickpea flour
  • 1/4 tsp salt
  • 1/4 tsp pepper
Cheesy Hash Browns
Instructions
  1. Preheat the oven to 180°C.
  2. Make a flax egg by combining the flax seeds with 2 tbsp of water in a small bowl and leave to one side so the mixture thickens.
  3. Meanwhile, grate the potatoes, then use a tea towel to remove as much moisture as possible by folding the towel around the grated potato and squeezing the excess water into a bowl.
  4. Add the potato to a mixing bowl, along with the carrot, onion, garlic, parsley, cheese, flax egg, chickpea flour, salt and pepper.
  5. Use a wooden spoon to combine all the ingredients together. Then take a small handful of the mixture and place it on a tray lined with baking paper. Shape the mixture into a small rectangle roughly one cm thick, then repeat until all of the mixture is used up.
  6. Bake in the oven for 40 minutes or until the hash browns become golden brown.
  7. Serve and enjoy!

Creamy Butternut Squash Pasta

Creamy Butternut Squash Pasta

We’ve totally fallen in love with this creamy butter squash pasta!

There’s so much going on. The roasted butternut squash, onion and garlic have a lovely caramelised flavour, which is the perfect match for the nutmeg and paprika.

We decided to go with linguine or spaghetti because we love the shape, but you can try this recipe with whichever pasta you like.

And it’s so easy! Roast the vegetables, then throw everything into a blender and mix with the cooked pasta. Then finally top with chopped basil leaves to add some freshness. What could go wrong?

Enjoy!

Roxy & Ben

Creamy Butternut Squash Pasta

Print Recipe
Creamy Butternut Squash Pasta
Creamy Butternut Squash Pasta
Servings
Ingredients
  • 1 butternut squash
  • 1 onion (quartered)
  • 4 garlic cloves
  • 1 tbsp olive oil
  • pinch of salt and pepper
  • 1/4 cup cashews
  • 1/8 tsp ground nutmeg
  • 1/4 tsp paprika
  • 150 ml vegetable stock
  • 200 g linguine or spaghetti
  • 1 tbsp fresh basil (chopped)
Servings
Ingredients
  • 1 butternut squash
  • 1 onion (quartered)
  • 4 garlic cloves
  • 1 tbsp olive oil
  • pinch of salt and pepper
  • 1/4 cup cashews
  • 1/8 tsp ground nutmeg
  • 1/4 tsp paprika
  • 150 ml vegetable stock
  • 200 g linguine or spaghetti
  • 1 tbsp fresh basil (chopped)
Creamy Butternut Squash Pasta
Instructions
  1. Preheat the oven to 200°C or 390°F.
  2. Cut the butternut squash in half, peel and deseed it, then slice it into 1 inch chunks.
  3. Place the butternut squash chunks, onion pieces and garlic cloves on a baking tray. Drizzle with the olive oil and season with a pinch of salt and pepper.
  4. Put the baking tray in the oven and roast for 25 minutes.
  5. Meanwhile, place the cashews into a small bowl, cover with hot water, and leave to one side.
  6. Cook the pasta as per the packet instructions.
  7. Remove the veg from the oven and place the butternut squash, onion and garlic into a bender. Make sure you remove the skin from the garlic cloves. Then add the stock, nutmeg and paprika. Drain the cashews and add to the blender. Blend the ingredients until smooth.
  8. Drain the pasta, then combine it with the butternut squash sauce.
  9. Mix everything together until the pasta is coated in the sauce and season with salt and pepper to taste.
  10. Top with chopped basil.

Monster Green Burger

Monster Green Burger

Who says burgers can’t be green?

For these awesome monster green burgers we turned to one of our favourite flavour combinations, pea and mint.

These two flavours just remind us of the British countryside. Fresh, fragrant and bursting with colour!

As with practically every recipe

If you can’t find mint sauce, try using a handful of fresh mint instead. The flavour will be more subtle but the minty taste will still come through.

We usually make our own vegan garlic sauce by combining chopped parsley, finely chopped garlic and a soya-based yoghurt. Have a go yourself and play around with the quantities until you find a version you like.

Enjoy!

Roxy & Ben

Monster Green Burger

Print Recipe
Monster Green Burger
Monster Green Burger
Servings
5 burgers
Ingredients
  • 2 cups frozen peas (defrosted)
  • 2 tbsp mint sauce
  • 2x 400g tins of chickpeas (drained and rinsed)
  • 1 onion
  • 2 cups breadcrumbs
  • 1/4 cup sunflower seeds
  • 1 garlic clove
  • salt and pepper
  • oil for frying
For serving
  • vegan garlic sauce
  • tomato chutney
  • rocket
  • red onion
  • tomato
  • 5 burger buns
Servings
5 burgers
Ingredients
  • 2 cups frozen peas (defrosted)
  • 2 tbsp mint sauce
  • 2x 400g tins of chickpeas (drained and rinsed)
  • 1 onion
  • 2 cups breadcrumbs
  • 1/4 cup sunflower seeds
  • 1 garlic clove
  • salt and pepper
  • oil for frying
For serving
  • vegan garlic sauce
  • tomato chutney
  • rocket
  • red onion
  • tomato
  • 5 burger buns
Monster Green Burger
Instructions
  1. Soak the frozen peas in hot water for 10 minutes.
  2. Add the peas, mint sauce, chickpeas, onion, sunflower seeds, garlic, salt and pepper to a food processor and pulse the mixture until it reaches a rough consistency. Avoid processing the mixture too much because it will be harder to shape into patties.
  3. Transfer the mixture to a mixing bowl. Add the breadcrumbs and mix together until everything is fully combined, then shape the mixture into 5 evenly shaped patties. If the patties aren’t quite holding their shape, simply add more breadcrumbs until they reach a firm enough texture.
  4. Add a little oil to a frying pan. As soon as the oil is hot, add 2-3 patties to the pan at a time and fry for 5 minutes on each side, or until they become golden brown.
  5. Build each burger by spreading 2 tsp of garlic sauce on the bottom of a burger bun, then add a small handful of rocket, 1 patty, 2 tsp of tomato chutney, 2 slices tomato, 2 rings red onion and top with the remaining half of the bun.

Peanut Butter Chocolate Cupcakes

Peanut Butter Chocolate Cupcakes

Omg, how good do these peanut butter chocolate cupcakes look?

It has been a while since we shared a cupcake recipe. Perhaps too long!

We can’t sing the praises for these cupcakes enough! The cake mixture is light, fluffy and chocolatey, while the frosting is sweet, salty and very indulgent!

The pretzels is a cheeky touch, but the saltiness does goes really well with the cupcake, we promise!

As always, make sure you check the manufacturer of the sugar because not all brands are vegan.

We hope you enjoy!

Roxy & Ben

Peanut Butter Chocolate Cupcakes

Print Recipe
Peanut Butter Chocolate Cupcakes
Peanut Butter Chocolate Cupcakes
Servings
12 cupcakes
Ingredients
For the cupcakes
  • 3 tbsp ground flax seeds
  • 260 g plain flour
  • 40 g cocoa powder
  • 3 tsp baking powder
  • 180 g white granulated sugar
  • 150 g vegan margarine (melted)
  • 150 g almond milk
  • 1 tsp vanila extract
For the frosting
  • 1/2 cup smooth peanut butter
  • 1/2 cup vegan margarine
  • 1 tbsp almond milk
  • 3 cups icing sugar
For decoration
  • peanuts
  • pretzels
Servings
12 cupcakes
Ingredients
For the cupcakes
  • 3 tbsp ground flax seeds
  • 260 g plain flour
  • 40 g cocoa powder
  • 3 tsp baking powder
  • 180 g white granulated sugar
  • 150 g vegan margarine (melted)
  • 150 g almond milk
  • 1 tsp vanila extract
For the frosting
  • 1/2 cup smooth peanut butter
  • 1/2 cup vegan margarine
  • 1 tbsp almond milk
  • 3 cups icing sugar
For decoration
  • peanuts
  • pretzels
Peanut Butter Chocolate Cupcakes
Instructions
  1. Preheat the oven to 180°C or 350°F, then line a 12 hole muffin tray with cupcake cases. We use 2” (50mm) cases.
  2. Melt the margarine in a saucepan on a low heat, then add to a mixing bowl with the remaining cake ingredients. Gently mix the cupcake ingredients until fully combined.
  3. Spoon 2 tbsp of mixture into each cupcake case or, if using different sized cases, fill until each case is roughly 3/4 full.
  4. Bake in the preheated oven for 22-24 minutes or until a skewer comes out clean.
  5. Remove the muffin tray from the oven and transfer the cupcakes to a cooling rack. Leave the cakes to cool completely.
  6. Meanwhile, prepare the frosting by transferring the frosting ingredients to a mixing bowl and combining all the ingredients until smooth. If the frosting is too thick, add more milk a small amount at a time. Then transfer the frosting to a piping bag.
  7. Pipe a generous amount of frosting onto the cupcakes and top with a sprinkling of crushed peanuts and pretzels. Finish with a single pretzel on top of each cupcake.

Feelgood Vegan ‘Fishcakes’

Feelgood Vegan 'Fishcakes'

We demonstrated this recipe for feelgood vegan ‘fishcakes’ at Vegan Life Live earlier this month and it went down a storm.

Everyone absolutely loved the salty taste of the sea which comes from our secret ingredient, nori. Nori is dried seaweed which you can pick up at specialist supermarkets.

But be careful as not all nori is vegan. In the UK, Clearspring offer a vegan-friendly nori and you can pick this up at most health food stores.

We also love dill so we couldn’t resist including it in this recipe, but if you’re not so keen you can either reduce the amount or exclude altogether. It’s all about applying your own twist!

We hope you enjoy,

Roxy & Ben

Feelgood Vegan 'Fishcakes'

Print Recipe
Feelgood Vegan 'Fishcakes'
Feelgood Vegan 'Fishcakes'
Servings
6 'fishcakes'
Ingredients
  • 1 tbsp ground flax seeds
  • 2x 400g tinned chickpeas
  • 1 red onion (finely chopped)
  • 3 garlic cloves (minced)
  • 2 large handfuls of parsley (finely chopped)
  • 4 sheets of nori
  • 1 lemon
  • 1 tsp paprika
  • 1 tbsp dried dill
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp mixed herbs
For the homemade mayonnaise
  • 200 g soft silken tofu
  • 2 tsp fresh lemon juice
  • 1 tsp English mustard
  • pinch of salt
  • pinch of pepper
  • 1/4 cup vegetable oil
Servings
6 'fishcakes'
Ingredients
  • 1 tbsp ground flax seeds
  • 2x 400g tinned chickpeas
  • 1 red onion (finely chopped)
  • 3 garlic cloves (minced)
  • 2 large handfuls of parsley (finely chopped)
  • 4 sheets of nori
  • 1 lemon
  • 1 tsp paprika
  • 1 tbsp dried dill
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp mixed herbs
For the homemade mayonnaise
  • 200 g soft silken tofu
  • 2 tsp fresh lemon juice
  • 1 tsp English mustard
  • pinch of salt
  • pinch of pepper
  • 1/4 cup vegetable oil
Feelgood Vegan 'Fishcakes'
Instructions
  1. To make the flax egg, add the flax seeds to a small bowl with 2 tbsp of tap water and stir to combine. Set aside while you prepare the other ingredients.
  2. Open the two tins of chickpeas, drain and rinse, then transfer to a mixing bowl. Mash with a potato masher until all the chickpeas have broken down.
  3. To the mixing bowl, add the finely chopped red onion, minced garlic and finely chopped parsley. Then use scissors to finely cut the nori sheets into small pieces directly into the bowl. Next, add the juice from the one lemon, dill, paprika, salt and pepper, and finally the flax egg from before.
  4. Use your hands to combine the ingredients until everything is well mixed together. Then take a handful of the mixture and shape it into a patty. Repeat until all of the mixture has been used up and you’re left with 6 evenly shaped ‘fishcakes’.
  5. Heat a little oil in a frying pan on a medium - high heat. Once hot, add in 3 or 4 cakes at a time and fry for 5 minutes on each side or until golden brown.
  6. Meanwhile, prepare the homemade mayonnaise by placing the silken tofu, lemon juice, mustard, salt and pepper in a food processor and blend for around 10 seconds. Then add half of the vegetable oil and blend, then add the remaining vegetable oil and blend until the mayonnaise is smooth. Transfer the mayonnaise to serving dish.
  7. Remove the cakes from the heat and serve with the mayonnaise and a salad of your choice.

Protein Buddha Bowl

Buddha Bowl

You really can’t go wrong with a buddha bowl and this protein-packed version has it all.

We love the mixture of cooked, marinaded tofu with the crunchy raw veggies. We try to do as much prep as possible in advance, which makes it super easy to follow.

The quinoa, black beans and tofu are all really good sources of protein.

Our protein buddha bowl has a lovely warm kick to it, but you can remove the chilli powder and chilli sauce if you want something more subtle.

We hope you enjoy!

Roxy & Ben

Print Recipe
Protein Buddha Bowl
Protein Buddah Bowl
Servings
2 bowls/people
Ingredients
  • 1/2 cup uncooked quinoa
  • 1 x 400g tinned black beans
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp chilli powder
  • 250 g firm tofu
  • 1/2 cup pickled red cabbage
  • 1 red pepper (julienned)
  • 1/2 cucumber (julienned)
  • handful of coriander (chopped)
  • 1 avocado (sliced)
  • chilli sauce (for serving)
  • 1 lime (for serving)
For the marinade
  • 1 tbsp soya sauce
  • 1 tbsp lime juice
  • 1 tbsp sesame oil
  • 2 tsp maple syrup
  • 1 tsp chilli sauce
  • 2 tsp peanut butter
Servings
2 bowls/people
Ingredients
  • 1/2 cup uncooked quinoa
  • 1 x 400g tinned black beans
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp chilli powder
  • 250 g firm tofu
  • 1/2 cup pickled red cabbage
  • 1 red pepper (julienned)
  • 1/2 cucumber (julienned)
  • handful of coriander (chopped)
  • 1 avocado (sliced)
  • chilli sauce (for serving)
  • 1 lime (for serving)
For the marinade
  • 1 tbsp soya sauce
  • 1 tbsp lime juice
  • 1 tbsp sesame oil
  • 2 tsp maple syrup
  • 1 tsp chilli sauce
  • 2 tsp peanut butter
Protein Buddah Bowl
Instructions
  1. Preheat the oven to 200°C or 390°F and line a baking tray with parchment paper.
  2. Remove the tofu from the packaging and gently press it to remove any excess water. Place the tofu on a chopping board and slice it into 1” cubes.
  3. Combine the marinade ingredients together in a medium-sized bowl. Then add the tofu, toss the cubes in the marinade to coat and set to one side.
  4. Meanwhile add the quinoa to a saucepan with 1 cup of water. Bring to the boil, then simmer for 40 minutes or until soft.
  5. Place the tofu cubes on the pre-lined baking tray and bake for 25 minutes.
  6. Remove the tofu from the oven and add the black beans to the baking tray. Season the beans with chilli powder, paprika and garlic powder, then bake for another 5 minutes with the tofu.
  7. Remove the tofu and beans from the oven and set to one side.
  8. Start assembling your bowls by adding half of the tofu, quinoa, beans, red cabbage, red pepper and cucumber.
  9. Top with half of the avocado and serve with a squeeze of lime, a drizzle of chilli sauce and a spoonful of leftover marinade.

Hasselback Apple Puffs

Hasselback Apple Puffs

Yummy! We actually filmed these awesome hasselback apple puffs a few weeks ago, but we’ve been so busy lately we’ve only just got around to editing the video.

But here they finally are. We’ve totally fallen in love with these apple puffs. They’re sweet, crispy and creamy, and they’re really easy to make!

Enjoy!

Roxy & Ben

Hasselback Apple Puffs

Print Recipe
Hasselback Apple Puffs
Hasselback Apple Puffs
Servings
4 puffs
Ingredients
  • 2 apples
  • 3 tbsp coconut oil
  • 2 tbsp sugar
  • 1 tsp ground cinnamon
  • 1 tbsp oats
  • 2 tbsp walnuts (roughly chopped)
  • 300 g puff pastry
  • 1 tbsp plant-based milk
For serving
  • maple syrup
  • vegan ice cream
Servings
4 puffs
Ingredients
  • 2 apples
  • 3 tbsp coconut oil
  • 2 tbsp sugar
  • 1 tsp ground cinnamon
  • 1 tbsp oats
  • 2 tbsp walnuts (roughly chopped)
  • 300 g puff pastry
  • 1 tbsp plant-based milk
For serving
  • maple syrup
  • vegan ice cream
Hasselback Apple Puffs
Instructions
  1. Preheat the oven to 200°C and line a baking tray with parchment paper.
  2. De-core and peel the apples, then slice them in half. Place the apple halves flat-side down and slice into the outer edges roughly 3/4 of the way down. Repeat in half cm intervals, making sure you avoid slicing too far down because you don’t want the apple halves to split.
  3. Place a small saucepan on a medium heat and melt the coconut oil with the sugar and cinnamon.
  4. Brush the apples with the coconut oil mixture and place the halves on a baking tray. Cover with foil or parchment paper and bake for 20 minutes.
  5. Meanwhile, add the oats and walnuts to the remaining coconut oil mixture and stir to combine. Then roll out the pastry on a flat baking tray to roughly 35cm to 22cm, and leave to one side.
  6. Remove the apples from the oven and discard the foil or parchment paper. Make sure you leave the oven switched on.
  7. Using a fork to gently open up the slices, spoon a little of the coconut mixture between each slice.
  8. Transfer each apple half to the middle of each quarter of pastry. Then cut the pastry into quarters to make 4 hasselback apple puffs.
  9. Brush the pastry with a plant-based milk and bake in the oven for 15 minutes.
  10. Serve with a scoop of vegan ice cream, a drizzle of maple syrup and a sprinkling of walnuts.