1 can black beans (240g drained weight)
1 cup brown sugar (suitable for vegans)
3 tbsp cocoa powder
1/2 cup walnuts
1 tsp baking powder
1 tsp vanilla extract
1 tbsp coconut oil (plus more for greasing)
Large pinch of salt
150g dark chocolate (suitable for vegans)
1. Preheat oven to 180°C and grease a 12-slot muffin tray with coconut oil.
2. Drain and rinse beans, then add beans, avocado, sugar, cocoa powder, half the walnuts (1/4 cup), baking powder, vanilla extract, coconut oil and the salt to a food processor.
3. Melt 120g of the dark chocolate in a double boiler, then transfer to the food processor.
4. Combine ingredients in the food processor for 1-2 minutes.
5. Evenly distribute the mixture into the muffin tray (roughly one heaped tablespoon per slot).
6. Cut remaining chocolate into 12 pieces and put one piece on top of each brownie, pushing down gently on each piece of chocolate so they become partly submerged in the mixture.
7. Finely chop the remaining walnuts and sprinkle over brownies.
8. Place muffin tray in oven for 20-25 minutes (we take them out after 22 minutes).
9. Leave to cool completely before gently removing each brownie. The longer you leave them to cool, the easier they will be to remove them from the tin. Gently loosen the brownies out of the tin with the thin end of a fork.
1 cup water
2 tbsp vegetable oil
1 cup plain flour
3 cup cups vegetable oil for deep fat frying
1/2 tsp cinnamon
3 tbsp sugar
80g dark chocolate (suitable for vegans)
1/2 cup soya milk
Zest of a medium orange
You will also need:
A piping bag or food bag
Piping nozzle (we use Wilton 1M)
1. Pour 3 cups vegetable oil into a pan and heat on a medium-high temperature. The oil should be over 1 inch deep so you might need more oil depending on the size of your pan.
2. Meanwhile, in a small pan heat the water and 2 tbsp vegetable oil until it starts to simmer, then remove from heat and add in the flour. Stir vigorously until mixture is smooth and forms a ball, then leave to cool so that it can be handled.
3. Transfer the churro mixture into a piping bag with a star-shaped tip. Twizzle the top of the piping bag so the mixture is tight in the bag and start piping 10cm long churros. Carefully use a pair scissors to cut the end of each churro.
4. When the oil is hot enough, transfer the churros into the pan 2 or 3 at a time and fry until golden brown. Test the oil using a small amount of leftover mixture from the churros. If the mixture turns golden within a minute, then the oil is hot enough.
5. Remove churros from the oil and place on a paper towel.
5. In a small bowl combine the cinnamon and sugar, and coat each churro.
6. To make the chocolate orange dipping sauce, heat the soya milk and orange zest in a small pan and remove from the heat when it’s about to simmer. Add in the chocolate and stir until smooth.
7. Serve the churros with the chocolate orange dipping sauce.
2. Place base ingredients into a blender and blend until the mixture is a soft consistency and no large pieces remain. You may have to stop the blender and scrape the ingredients from the sides, then blend again until you reach the desired consistency.
3. Set the base mix aside and rinse out the blender. Place cheesecake ingredients into the blender and blend until smooth.
4. Grease a loaf tin with coconut or olive oil, then line all four sides with parchment paper.
5. Pour the base mixture into the loaf tin and level the mixture using the back of a spoon. Then pour the cheesecake mixture over the base and tap the tin for an even top layer.
6. Place the loaf tin in the freezer for 2 hours.
7. Remove loaf tin from freezer, turn out the cheesecake and cut into roughly 18 even squares (depending on the size and shape of your loaf tin).
8. Whip the coconut cream until light and fluffy, and pipe or spoon a little onto each cheesecake. Then top each cheesecake with a strawberry.
3. Place a small pan on a medium heat and melt the margarine.
4. Add the apples, sugar, lemon, and cinnamon to the pan and cook for 5 minutes, stirring occasionally. Then add the cornstarch and cook for a further minute.
5. Turn out the two sheets of pastry and place one sheet on top of the other. Place a small place upside down on top of the pastry and cut around it using a sharp knife to create two circles of pastry. Discard the excess pastry.
6. Remove the top sheets of pastry from both circles. Distribute the apple mixture evenly onto both bottom circles of pastry and leaving a 1cm border around the edge. Brush along the edge with almond milk.
7. Place the top circles of pastry onto the apple mixture and press down with fingers to seal the edges.
8. Place a small cup or glass (2-3cm in diameter) in the middle of the first pastry circle and use a sharp knife to cut the turnover into 8 slices. Then take each slice and twist it in the same direction as the last. Repeat this step for the second turnover.
9. Remove the cup or glass and brush both turnovers with almond milk.
10. Place the turnovers on parchment paper and bake for 20-25 minutes or until the pastry is golden brown.
1. Add the base ingredients to a blender or food processor and combine until fine.
2. Using a tray with 12 muffin moulds, put a heaped tablespoon of base mix into each muffin mould and press down with back of spoon until firm.
3. Add the coconut and berry layer ingredients to blender or food processor and combine until smooth.
4. Fill each muffin mould evenly with the coconut and berry mixture.
5. Place muffin tray in freezer for minimum 1 hour.
6. To remove bites from the muffin tray, carefully slot a table knife down the side of each mould and firmly press down so the minis pop up. It’s important to remove the minis from the moulds as soon as they come out of the freezer because the edges will thaw.