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What is a freakshake I hear you cry? Well it's a drink dessert mash up - and quite frankly it's delicious.  This delicious choc orange milksake is made with oatmilk and Cecily's vegan ice cream.  You need  For the shake, just blend:⁣⁠ + 120g of Cecily's Choc Orange + 150ml of oat milk⁠+ 2 tsps cacao powder⁣⁠+ 1 tsp of chocolate spread ⁣⁠+ some ice cubes ⁣⁠⁣⁠Then topped topped with the goooods...⁣⁠Add 2 scoops of Cecily's ice cream - add your favourite flavours - they all work. + chocolate orange millionaire squares⁣⁠+ orange and chocolate peanut choc’ums ⁠+ a drizzle of chocolate spread...

This cake is uterly epic and will wow your vegan and flexitarian (or any) friends.  It is not only a great vegan swap it is just a great, delicious pudding.  To make you need: 200g Vegan Butter (we used naturli) 200g Organic Coconut Sugar 200g Pitted Chopped Medjool Dates 200ml Plant Milk (Califia  is great for this) 1 tsp Vanilla Bean Paste 100g Gluten Free Self Raising Flour 200g Ground Almonds 1tsp Gluten Free Baking Powder  100g Chopped Pecan Nuts Sauce: 100g Melted Vegan Butter 200g Coconut or Muscovado Sugar 100ml Plant Based Cream  1tsp Vanilla Bean Paste Generous Pinch Cornish Sea...

These fluffy vegan donuts are paired with delicious artisan ice cream and topped off with a rich chocolate glaze.  To make you need the following: INGREDIENTS For the donuts: 1 cup all-purpose flour 1 tsp. baking powder 1 tsp. ground cinnamon 1/2 tsp. baking soda 1/2 tsp. (sea) salt 2/3 cup unsweetened almond milk 1/2 cup granulated sugar 1/4 cup melted vegan butter 1/4 cup cocoa powder 1 tsp. apple cider vinegar 1 tsp. pure vanilla extract  For the glaze: 150g dark chocolate 50g white chocolate Optional: sprinkles  METHOD Whisk together flour, baking powder, cocoa, baking soda, and salt and...

This is the absolutely perfect dessert - fresh, baked pineapple served with a rum and ginger sauce served over our creamy, artisan Cornish ice cream. The perfect (dairy free) desset.  To make you need;  4 fresh pineapple spears (about 8 ounces) 1/2 cup packed brown sugar 2 tablespoons dark rum 3/4 teaspoon ground ginger 4 teaspoons butter, cut into small pieces 4 scoops Cecily’s caramel ice cream cream or low-fat frozen yogurt 4 gingersnap cookies, crushed  Method: Preheat oven to 180°. Place pineapple in 1-qt. baking dish. In a small bowl, combine the coconut sugar, rum and ginger; spoon over...