Name: Rose jelly tart
Prep time: 75 min
Cook time: 30 min
Total time: 105 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 2 cup ginger biscuits crushed; 1 cup desiccated coconut; 1/2 cup coconut oil or vegan butter, melted; 1 1/2 cup cashew nuts soak in boiling water For at least 1 hour; 300 g plant-based cream cheese or coconut cream; 300 ml coconut cream; 1/3 cup agave or honey; 1-2 tsp vanilla extract; 1/3 cup cornstarch; 1 packet plant-based strawberry jelly; 1/4 cup alcohol-free sparkling rose wine; 1 tbsp rose water; 1/2 cup cashew butter; 1/4 cup coconut oil; 1/4 cup strawberries diced; 1 tsp beetroot powder or berry powder; fresh berries; edible glitter

Rose jelly tart

1H 15M Prep | 30M Cook

Delicate, light and packed with flavour, this summery plant-based dessert is guaranteed to satisfy a crowd!

Caramelised onion, butternut and brown rice wreath

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This wreath not only showcases a harmonious blend of plant-based ingredients but also presents a visually stunning and delicious meal!

spinach, potato and cheddar cheese puree

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What's not to love about cheese and potato? Add some spinach for an added health boost.

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7M Prep | 15M Cook

Super healthy, refined-sugar free, fibre-packed flapjacks.

Cinnamon-roasted pumpkin

5M Prep | 1H 20M Cook

Elevate your meals with this sensational cinnamon-roasted pumpkin side dish. You can also mash the roasted pumpkin with oat milk and fold it into the flapjack dry ingredients with the chia eggs as a savoury alternative which can be served for lunch or dinner (a new take on pumpkin fritters).

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