Vegan | Raw | Gluten Free

You can use this recipe to just make a healthy cookie dough for use in addition to nice cream or as a porridge topper. Or use it like this for cookie dough cookies :)


120g buckwheat flour
120g nut butter (I used cashew butter)
80g sticky sweetener (I used maple syrup)
1/2 tsp cinnamon

20g coconut sugar

Vegan | Gluten Free | Refined Sugar Free

Here is a wonderful recipe created by Ruth at Nutritiously Naughty...

Who said gluten free and vegan recipes have to be boring and tasteless?! These are the chocoholics dream cupcakes! The cupcake itself is a low FODMAP gluten free, refined sugar free and vegan chocolate cake. They are then topped with an indulgent lucuma and almond butter caramel, chopped chocolate...

Vegan | Gluten Free

These little gems are so delicious and the hidden surprise of the chocolate ginger will get all your friends asking for more!
If you can’t get your hands on The Raw Chocolate Company’s Raw Chocolate Coated Ginger then try adding something like chocolate chips or their Mulberry chips instead!
These cupcakes will keep for up to a week in an airtight container. As always, I advise that you don’t frost them until you’re ready to eat them. This ensures they...

Vegan | Raw | Gluten-Free

Another great recipe from our good friend Pamela. They're no bake too, and super easy to make, enjoy

150g rolled oats (can be gluten-free)
50g dried blueberries
75g raw chocolate mulberry chips
2 tbsp coconut flour
1 tsp cinnamon
2 tbsp coconut oil
2 tbsp almond butter
4 tbsp maple syrup

Vegan | Raw | Gluten-Free

A super simple, super nutritious, cheeky chocolate cup recipe from our good friend Caroline.

Makes 9
Simple Raw Chocolate Recipe
90g cacao butter
60g cacao powder
60g coconut sugar
Gently melt...

Join us at the Food and Drink Festival in Guildford on Sunday 10th September. We’ll have a stall where you can pick up a range of our goodies at excellent prices and Linus will be running a Raw Chocolate Making Masterclass.
Entry is free, but you do need to book tickets, do so here
Linus will be running his masterclass at 2pm, limited places available. We’re looking forward to seeing you...

Vegan | Gluten Free

This cake is more straightforward to make than it looks!

Try experimenting with flavours and adding fruit such as raspberries or banana to your 'vanilla' section.

The cake will keep for around 5 days in an airtight container. It should be moist enough in itself that it doesn't need frosting or icing, but if you want to add a little icing finish check out my dairy free butter cream recipe in some of my other cake recipes!



Vegan | Gluten Free | Refined Sugar Free

Here's a stunningly simple, but sumptuously gorgeous recipe from our good friend Caroline over in Denmark. 

You will need:
9 pitted medjool dates 
9 tsp peanut butter
27 peanuts
1 Pitch Dark bar
Dessicated coconut

Fill each date with 1 tsp of peanutbutter and 3 peanuts.
Melt the chocolate in a microwave or in a...

This is a combination of your own chocolate and our Vanoffee. Or you can cheat and just use Pitch Dark (you'll need about 4 bars) and not bother with making your own chocolate :)

You'll need: 
100g cacao butter 
5 tbsp cacao powder 
3 tbsp coconut sugar

These little cuties are really easy to make and they will impress all your friends!

I was inspired to make these after I made my Marble Loaf Cake which was so straight forward and yummy I thought I would try making something similar!

The cupcakes will keep in an airtight container for up to 5 days.

Try experimenting with flavours such as lemon, raspberry or nuts.

I have listed out the vegan option for these little cupcakes below.