This mousse is really decadent! And low sugar, because of the date paste.

Ein traumhaftes Schokoladenrezept, mit zwei Varianten für die Füllung – mit Cashews & Kokosöl, oder mit Seidentofu.

A simple and wonderful vegan pasta sauce that is sure to hit the spot for your comfort food and cheese-sauce cravings.

How to make any nut butter — cashew, almond, roasted peanut… simply in your blender.

A simple non-dairy almond drink you can use pure, in hot chocolate, chai, coffee, or milkshakes.

Your guests will never guess what makes these fudge squares so melty and rich… Sweetened only with dates, they’re even good for you!

A handy and wholesome snack to carry with you when travelling.

A staple breakfast I never compromise on — it’s warm, wholesome, filling and lends itself to endless variations!

You won’t believe this is a no-bake cake…! So easy to assemble, and yet one of the best carrot cakes ever, with a luxurious “cream-cheese” icing.

An unusual, delicious no-bake cake that looks amazing and tastes like heaven for poppy-seed lovers.

These sugar-free raw brownies are scandalously easy to whip up in a blender, and equally yummy!

This makes the typically German version of the world’s favourite Italian dessert, including baking your own sponge cake biscuits.

A fluffy vegan sponge cake that you can use as a cake base, for biscuits or tiramisu.

In this traditional Indian recipe, the Vegibelle — a long fermented tofu-based cheese — makes for an almost indistinguishable, melty paneer substitute in Indian cooking.

A perfect blend of flavours with a crispy pastry base and a “cheesy” tahini topping, this quiche is bound to impress vegans and non-vegans alike.

These beetroot brownies have a beautiful, velvety colour and are so tasty!