These are a great summer treat because they're just like eating a healthy ice lolly!
You can play around with the toppings or decorations you use on these as well as the chocolate you dip them in.
I have found that using a chocolate with a further flavour, like orange or coffee, is a nice touch and adds a little something special to your banana stick! 

4 bananas, halved
2 x 44g Goji...

Vegan | Can be Gluten Free

A great moist fruity chocolaty loaf for getting over that little hump in the afternoon. Or morning. Or for breakfast. You decide :)

You will need:
200g flour of choice 
100g oat flour 
30g coconut sugar
1tsp baking powder
1tbsp cinnamon

260g mango flesh (2 medium)
100g orange juice
125g soya milk
1tsp vanilla extract...

Vegan | Gluten-free

Our good friend Niki offered to make some chocolates for us and came up with this amazing recipe. Raw chocolates with a sublime, salty peanut butter Vanoffee filling. They're just awesome :)

You'll need:

For the raw chocolate moulds:
100g cacao butter 
5tbsp cacao powder 

Vegan | Gluten Free

This cake is so decadent and moist you won't want to stop eating once you start!
It's simple to make and can be eaten with fresh pineapple for a special twist.
It will keep for up to a week in an airtight container un-iced. Only ice when you're ready to use.

150g coconut oil
130g coconut sugar
1 1/2 tsp baking powder
100g buckwheat flour

Vegan | Gluten-free

This cake looks like a work of art! If you make this for afternoon tea or even for a dinner party your friends and guests will be impressed!
The light and delicate flavours are perfect for summer!
Try adding lime for an extra kick of flavour. Can be made as a loaf or buns.

115g coconut oil 
225g coconut sugar 
225g buckwheat flour

2tsp baking...

These are a super simple breakfast to make and healthy to boot. In the morning you don't always have time to make a big or complicated breakfast and these are the perfect answer.

You can whip up the mixture the night before you need it and cook the pancakes in the morning. They're a great little brunch if you're looking to impress!


Copywriter Emily got in touch wanting to do an interview with Linus...she didn't expect to go quite so deep, here's an excerpt: 

How did he end up in the Chocolate Industry?

He says; ‘Well, to be honest, I pretty much had to. I had been playing around with chocolate for a while, I made some chocolates and would give them to people, or sell them at school fairs. More and more people said, “You really should sell these” and then a shop said, “We really want to...

This is a quick and easy shortbread recipe that won't require you to slave away in the kitchen to make them!

The shortbread itself will keep for about a week in an airtight container. Once you ice them they will not keep for long so only ice them when you're ready to use them.

This is also a great recipe if you want to make them in advance and freeze them until you're ready!


150g coconut oil

These little cakes are super easy to make and delicious to eat!

The bananas in the recipe keep them moist and fudgy and the cacao powder gives them a deep chocolaty flavour you won't be able to resist!

You can make the cake itself in advance and freeze for later use. It will keep up to a week in an air tight container if you choose not to freeze it.


vegan | refined sugar free

These are super simple to make, refined sugar free and almost a family staple now!




75g coconut oil or vegan marg

60g coconut sugar

1 large mashed banana

175g spelt flour

1 tsp baking powder

½ tsp almond essence

1-2 tbsp milk of choice