Making the Base:

• In a food processor, blend the wheat-free oats for a few seconds until finely ground.
• Add the cacao powder, brown rice syrup, coconut oil, and dried jujube fruits to the food processor.
• Blend until the ingredients are combined.
• Transfer the mixture to a dish and press it down to create a smooth base.
• Place the dish into the freezer to set.

Creating the Cheesecake:

• Drain and rinse the soaked cashew nuts, then place them in a food processor or high-speed blender along with the coconut butter, fresh espresso, coconut cream, brown rice syrup (or honey), and cacao powder.
• Blend until you achieve a smooth and creamy consistency.
• If needed, add a little almond milk to achieve the desired texture.
• Spread the cheesecake mixture evenly over the set base and return it to the freezer for 4 hours to firm up.
• Making the Coffee Cream:
• In a bowl, combine the coconut cream, brown rice syrup (or honey), and fresh espresso.
• Mix well.
• Once the cheesecake has set, slice it into portions.
• Garnish each portion with jujube crisps and drizzle the coffee cream on top.

• Preheat your oven to 170ºC (340°F) and grease and line three 17cm (7in) cake tins.
• For the icing, melt the dark chocolate and coconut oil together using a bain-marie or microwave.
• Set it aside to cool.
• Whisk the coconut cream until smooth, then add the melted chocolate and whisk again.
• Cover and let it set in the fridge.
• Whip the egg whites until stiff peaks form, then set them aside.
• In another bowl, whisk together the egg yolks, nut milk, water (or coffee), melted coconut oil, vanilla extract, coconut vinegar (or apple cider vinegar), and coconut sugar.
• Sift the ground almonds, cassava flour, bicarbonate soda, and cocoa over the egg yolk mixture.
• Gently stir until everything is well combined.
• Carefully fold in the whipped egg whites using a figure-eight motion, being cautious not to overmix.
• Then, transfer equal amounts of the batter into the prepared cake tins.
• Bake for 20-25 minutes, or until a skewer inserted into the center of the cakes comes out clean.
• Allow them to cool for a few hours.
• To assemble the cake, layer the icing and berries between the cake layers and on top as decoration.

• Line the base and sides of a 900g (2lb) loaf tin with baking paper.
• Preheat the oven to 170ºC (340°F).
• In a large bowl, combine the plain gluten-free flour blend, sorghum flour, ground almonds, xanthan gum, bicarbonate of soda, baking powder, spices, and salt.
• Rub the cold, cubed butter into the flour mixture until it resembles fine breadcrumbs.
• Add the brown sugar and stir it through.
• Incorporate the treacle, golden syrup, and beaten egg into the flour mixture and lightly mix until combined.
• Pour in the boiling water and stir thoroughly with a silicone or wooden spoon until you have a smooth, sticky, and well-blended batter.
• Spoon or pour the batter into the loaf tin, pushing it into the corners and smoothing the top.
• Bake for 1 hour until the cake has risen well and a skewer comes out clean.
• If you use smaller loaf tins, adjust the baking time to about 30-40 minutes.
• Once baked, remove the cake from the oven and let it cool completely in the tin.
• When the cake has cooled, remove it from the tin and store it wrapped in clingfilm (you can leave the baking paper intact) until you’re ready to enjoy it.

• Preheat your oven to 180ºC (350°F).
• In a mixing bowl, create the chia egg by mixing 1 tablespoon of chia seeds with 3 tablespoons of water and allowing it to sit for 10 minutes until it forms a gel-like substance.
• While the chia egg is forming, shell the pistachios if they are not already shelled.
• Crush them into halves using a rolling pin.
• Line a bread baking tin with baking paper greased with coconut oil.
• In a separate bowl, mash the bananas with a fork until there are no lumps.
• Add the coconut flour, buckwheat flour, mashed bananas, cinnamon, and maple syrup to the chia egg mixture.
• Mix everything together with a spoon.
• Add the crushed pistachios to the mixture and knead with your hands until a dough forms.
• Press the dough firmly into the prepared tin and bake it in the oven for 20 minutes.
• In a separate bowl, whisk the cream from the chilled coconut milk until it becomes slightly frothy.
• Add 1 tablespoon of maple syrup and whisk again.
• Chill the icing in the fridge.
• Once the loaf is ready, remove it from the tin and allow it to cool completely.
• Take the chilled coconut icing from the fridge and spread it over the loaf.
• Top it with additional pistachios for garnish.

• 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.