Silky & super chocolatey, this pudding makes a great healthy snack or dessert option and is very simple to make. I usually find I get 1-2 servings out of this. I like to serve it layered with crushed frozen berries, cacao nibs & buckwheat but the possibilities for this are endless!

Ingredients:

• 1 x 297g block Morinaga Silken Firm Tofu (you can find this at most NZ supermarkets on the shelf in the international section)
• 1/4 cup cocoa or cacao powder
• 2 TBSP Natvia Natural Sweetener (Adjust to your taste. You can substitute with date paste, or any sweetener such as: maple syrup, coconut sugar or agave nectar)
• 1 tsp natural vanilla extract
• 1/4 tsp cinnamon
• 1/4 tsp instant coffee
• Pinch of salt

Method:
Place all ingredients into a small blender attachment and blend until smooth, scraping the sides down as needed. The mixture can be eaten immediately or refrigerated to set further.

*For a delicious variation, try adding in some natural peppermint extract or orange juice/zest to taste!

These cookies are chewy & dense yet crispy on the edges, and the chopped dates provide a light sweetness. They are super wholesome and would make an excellent healthy snack! Full of whole foods like oats, fruit and other yums; with the option to be gluten free too if that floats your boat!

Ingredients:
· 2 cups wholegrain oats*
· 1 cup oat flour*
· 1/2 cup dessicated coconut
· 1 tsp baking powder*
· 1 tsp cinnamon
· 1 cup unsweetened applesauce
· 1/2 tsp natural vanilla extract
​· 100g chopped dried dates

How to:
1. Preheat the oven to 200C fan bake. Line a baking tray with parchment paper and set aside.
2. Place all ingredients into a large bowl; mix well to combine.
​3. Shape into 12 cookies (they don't need to be fancy!) using damp hands.
4. Place cookies onto the lined baking tray and into the middle rack of the oven. Bake for approximately 15min (until golden).
5. Remove from oven and place cookies on a wire rack to cool before nomming.

Notes
*Use gluten free oats, oat flour and baking powder to make these sans gluten.
The cookies are very lightly sweetened, so for those with a sweet tooth you may wish to substitute some of the applesauce with an equal quantity of date paste, which is substantially sweeter. Experiment to find what works for you!
You can also jazz these bad boys up by stirring some dairy free chocolate chips or perhaps some cacao nibs into the batter, or by drizzling dark chocolate over them once they have cooled. You can also use whatever dried fruit you like in place of dates, as long as it's pretty sweet. This recipe is flexible and reasonably difficult to stuff up, so feel free to switch it up!

I promise you that even the most diehard of omnivores will not suspect these cupcakes are vegan! But of course they are... and they're really, really delicious.

Ingredients:
● 1 cup soy milk
● 1 teaspoon apple cider vinegar
● 1/2 cup + 1 tbsp granulated sugar
● 1/3 cup vegetable oil
● 1 teaspoon vanilla extract
● 1 cup all-purpose flour
● 1/3 cup + 1 tbsp cocoa powder
● 3/4 teaspoon baking soda
● 1/2 teaspoon baking powder
● 1/4 teaspoon salt

Method:

1. Preheat the oven to 180C fan bake. Line a muffin pan with 12 cupcake liners (or grease with vegetable oil) & set aside.
2. In a large bowl, whisk together the soy milk & vinegar. Set aside for a few minutes to curdle.
3. To this add: sugar, oil & vanilla extract. Whisk until foamy.
4. In a separate bowl sift together the flour, cocoa powder, baking soda, baking powder & salt.
5. Pour approx. half the dry mix into the wet and stir until just combined.
6. Add the remaining dry ingredients, mix until well combined and no large lumps remain (some tiny lumps are fine). Do not over mix the batter.
7. Pour mixture into liners, filling each one approx. 3/4 of the way.
8. Bake for 18 to 20 minutes, or until the tops spring back when lightly pressed and a toothpick inserted into the centre comes out clean.
9. Transfer cupcakes onto a cooling rack and allow them to cool completely.
10. Ice and enjoy!

Icing: I usually do a basic dark chocolate hot water icing. To make this, I use a 4:1 ratio of icing sugar to cocoa powder; add in just enough hot water to allow the icing to spread easily, a dash of vanilla, and mix until smooth. You can also add vegan* 100's & 1000's or rainbow sprinkles  for a pop of colour!

*Always look out for number E120 (red colouring made from beetles). I've also noticed that some brands coat their sprinkles in beeswax.

With a plethora of possibilities...

Makes 4 x small pancakes. You can easily double or triple this recipe.​

DRY INGREDIENTS:

• 1/2 cup wholemeal (whole wheat) flour
• 1.5 tsps baking powder
• 1-2 tbsps Natvia (you can sub Natvia with a different stevia blend, sugar, or any liquid sweetener you like... If using a liquid sweetener, cut the amount of water/plant milk back by however much sweetener you use.
• 1/4 tsp salt
• 1/4 tsp cinnamon

WET INGREDIENTS:

• 1/2 cup plant milk (cold water works too)
• 1/2 tsp vanilla extract​