• Preheat the oven to 180°C (350°F).
• In a large mixing bowl, combine the egg, rapeseed oil, coconut sugar, vanilla bean seeds or vanilla bean powder, and a pinch of sea salt.
• Mix until well combined.
• In a separate bowl, whisk together the oat flour, bicarbonate of soda, baking powder, and another pinch of sea salt.
• Gradually add the dry ingredients to the wet mixture, stirring until a cookie dough forms.
• Fold in 100g of the broken dark chocolate pieces.
• Transfer the cookie dough to a well-greased ovenproof skillet or baking dish.
• Spread it out evenly.
• Sprinkle the remaining 50g of dark chocolate pieces on top.
• Refrigerate the skillet for about 20 minutes to allow the dough to firm up.
• Bake the cookie dough in the preheated oven for 25 minutes or until the edges are golden brown and the center is slightly gooey.

Making the Filling:

• In a large mixing bowl, combine the desiccated coconut and coconut flour, ensuring there are no lumps.
• Add the maple syrup and melted coconut oil to the dry ingredients and mix thoroughly.
• Use your hands to shape the mixture into bar shapes.
• These don’t need to be perfect; a more rustic appearance with random shapes is charming.
• Place them on a plate and refrigerate for 10-15 minutes to harden.

Creating the Chocolate Coating:

• With 5 minutes left on the timer for the coconut bars in the fridge, prepare the chocolate coating.
• In a heatproof bowl, set up a bain-marie.
• Melt the coconut oil and maple syrup together, then add the cacao powder and stir well, ensuring there are no lumps.
• Remove the coconut bars from the fridge and dip them into the chocolate mixture, ensuring an even coating.
• Place the coated bars onto a cooling rack or parchment paper and return them to the fridge for 1 hour to harden.
• If you’re in a hurry, you can use the freezer to speed up the process.

Final Touch:

• Before serving, you can drizzle any remaining chocolate mixture over the top of the bars and sprinkle them with desiccated coconut for an extra layer of flavor and texture.
• Enjoy your homemade Mini Bounty Bars, a delightful and healthier alternative to the classic candy bars!
• Bake the cookies in the preheated oven for about 10 minutes or until the edges become firm, but the centers remain slightly soft.
• Remove them from the oven and allow them to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.

• Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.
• Chop the dark chocolate into pieces roughly 5mm (¼in) in size.
• Don’t worry about small shards and flakes, as they will melt beautifully into the cookies.
• In a medium bowl, whisk together the gluten-free flour blend, cocoa powder, bicarbonate of soda, sea salt, and finely ground coffee.
• Set this dry mixture aside.
• In a separate large bowl, use an electric whisk to beat the softened butter or coconut oil along with the sugar until the mixture becomes light and fluffy.
• If you’re using coconut oil, beat it until just incorporated to prevent melting.
• Then, beat in the eggs one at a time, followed by the vanilla extract.
• Gently fold the dry mixture into the wet mixture, adding the chopped chocolate halfway through the folding process.
• If the dough is too wet, transfer it to the fridge for 20 minutes to firm up.
• Shape the cookie dough into golf ball-sized balls using your hands and place them on the prepared baking sheets, leaving at least 3cm (1in) of space between each cookie.
• Mini

For the Cinnamon Nice Cream:

• In a food processor, blend together the melted coconut oil, ground cinnamon, vanilla extract, frozen bananas, and coconut yogurt until the mixture becomes smooth and creamy.
• Stir in the chopped dates and transfer the mixture to the freezer to firm up for a couple of hours.

For the Chocolate Chip Cookie:

• Preheat the oven to 190°C.
• Grease a round 25cm (10in) pie dish lightly with coconut oil.
• In a food processor, combine all the ingredients for the cookie (except the chocolate chips).
• Blend until the mixture is smooth, scraping down the sides every 30 seconds.
• Fold in the chocolate chips.
• Pour the cookie mixture into the prepared dish, and you can sprinkle extra chocolate chips on top if desired.
• Bake for 35-40 minutes or until the cookie is firm to the touch.
• Avoid over-baking to keep it soft and chewy.
• Remove the cookie from the oven and let it cool for 10 minutes.
• To serve, top the warm cookie with scoops of the cinnamon nice cream.
• Provide spoons for everyone to dig in.
• For a more formal presentation, slice the cookie and place it on individual plates along with a scoop of nice cream.

• Heat a medium-sized saucepan over high heat.
• Melt the coconut oil in the saucepan and sauté the diced apple until it becomes beautifully caramelized.
• Add the orange zest and juice, and stir well.
• Reduce the heat to medium-low and continue to stir regularly.
• Once the apple has cooked down and started to break up slightly, add the rest of the ingredients.
• Combine all the ingredients, reduce the heat even further, cover, and let it simmer for 20-30 minutes.
• Stir occasionally, but avoid overworking it, as the raisins can turn into a paste if stirred too much.
• Your mincemeat is ready when the raisins have plumped up, and the mixture is moist and delicious in taste!

Soaking:

• In a jar, soak the goji berries and raisins for at least 1 day, if not more.

Chia Seed Gel:

• Soak chia seeds in 6 tablespoons of water and let it sit for a few minutes to form a gel-like consistency.

Pudding Preparation:

• Invert a 1-liter bowl onto greaseproof paper and draw a disc around the rim.
• Do the same for a smaller disc using a large drinking glass, then cut out the discs.
• Grease the glass bowl with coconut oil and stick the smaller disc to the bottom of the bowl.
• Fill a large saucepan halfway with water and place an upturned saucer on the bottom.
• Bring the water to the boil.
• Soak the chia seeds in the water.
• Blend together the wet ingredients, including avocado, Medjool dates, orange zest, orange juice, vanilla extract, and coconut oil.
• Stir the chia seed gel into the wet ingredients.
• Mix together all of the dry ingredients, including almond flour, milled flax, chocolate-coated raisins, raw cacao, psyllium husk, coconut flour, and various spices.
• Stir in the wet ingredients and then mix in the boozy raisins and goji berries.
• Spoon the batter into the glass bowl and smooth down the top using the back of a spoon.
• Top with the large greaseproof disc.
• Cover with tinfoil and tie down tightly with string.
• Gently place the glass bowl in the saucepan onto the upturned saucer.
• Turn the stove down to low.
• Cover and simmer for 3 hours.
• Remove from the water and allow to cool.
• Using a knife, gently run the blade around the edge of the pudding, then turn onto an upturned plate.
• Don’t shake it, just leave it to fall out gently.
• Dust with icing sugar before serving.

• Preheat the oven to 160ºC.
• Line 2 baking trays with greaseproof paper or silicon mats.
• In a large bowl, combine all the ingredients together and leave it to stand for 20 minutes.
• Divide the mixture equally between the trays and spread it out as thinly and evenly as possible, ensuring there are no gaps or holes in the mixture.
• Bake in the oven for 1 hour, swapping the trays around after 30 minutes to ensure even baking.
• After an hour, check that they are consistently golden all over – if not, leave them in for a few more minutes.
• Cooking times might vary between ovens.
• Remove from the oven and leave to cool.
• Snap into different-sized chunks before serving.

For the Cake:

• Preheat the oven to 150˚C.
• In a mixing bowl, beat together the melted coconut oil, powdered Natvia sweetener, unsweetened soy milk, and cocoa powder.
• Add almond flour, coconut flour, almond extract, and powdered vanilla to the mixture.
• Then, mix in the unsweetened soy yogurt.
• Stir in the gluten-free baking powder, bicarbonate of soda, and xanthan gum.
• Beat the mixture until it becomes light and fluffy.
• Divide the cake batter between two 17cm (7in) lined cake tins.
• Bake the cakes in the preheated oven for 40 minutes.
• Once baked, remove the cakes from the oven and let them cool in the tins.

For the Frosting:

• In a blender, combine the soaked cashew nuts, melted coconut oil, Natvia icing mix, cocoa powder, powdered vanilla, almond extract, and coconut milk.
• Blend until the mixture is completely smooth.
• Transfer the blended mixture to a mixer and beat until it becomes light and fluffy.
• Spread half of the chocolate frosting over one of the cooled cakes, place the second cake on top, and cover it with the remaining frosting.

• Preheat the oven to 180ºC.

For the Filling:

• Combine the raisins, sultanas, and chopped jujube fruit in a saucepan and bring to medium heat.
• Add a dash of water and let it cook until the fruit is stewed and soft.
• Add the mixed spice and agave syrup, and let it simmer.
• Add a little more water if needed.

For the Pastry:

• Drain the soaked jujube fruits and add them to a food processor along with the buckwheat flour, ground almonds, coconut oil, agave syrup, mixed spice, and salt.
• Blend until well combined.
• Lightly grease 7 holes of a cupcake/mince pie tray with coconut oil.
• Use two-thirds of the pastry mix to press into the base of the molds.
• Push the mixture around the sides of the molds to create a little casing to hold the filling.
• Add a spoonful of the raisin mixture to each of the pastry cases.
• Using the remaining pastry mixture, form a flat circular shape and place it on top.
• Decorate with dried jujube fruit.
• Repeat this for the other mince pies.
• Bake in the oven for 10-12 minutes or until they turn golden.

For the Crispy Tofu:

• Drain the tofu on paper towels, then cut it into 1cm (½in) thick slices.
• Mix together the miso, sesame oil, and tamari.
• Add the tofu, turn, and leave to marinate in the fridge.
• Heat the oil in a large frying pan over a medium-high heat.
• Remove the tofu from the marinade and fry for 10-12 minutes, turning once, until crisp and golden.
• Drain the tofu.

For the Broth:

• Soak the shiitake mushrooms for 15 minutes in 100ml (3½oz) boiled water.
• Put the shiitake and the soaking liquid into a slow cooker with the ginger and kombu and 700ml (1½pt) hot water.
• Cover and cook on low for 3 hours, or high for 2 hours.
• Remove and discard the ginger and kombu.
• Meanwhile, continue with the tofu.
• Stir any marinade left into the slow cooker pot with the garlic, chilli sauce, edamame, and broccoli.
• Cover, turn the temperature to high, and cook for 15-20 minutes until the broccoli is just tender.
• Cook the soba noodles according to the packet instructions.
• Drain and divide between 4 bowls and scatter over the spring onions.
• Ladle the broth over the noodles and top with crispy tofu and sesame seeds.