This plant-based biscotti recipe by The Plant Based School is infused with the zesty essence of lemon and orange, a touch of vanilla extract, and the richness of almonds and with suggested variations for your personal touch.
This nostalgic vegan apple fritter rings by Elephantastic Vegan. These deep fried fritters are made from apples and a batter of flour and sparkling water paired with a heavenly almond maple sauce.
Refined sugar-free baked cheesecake from Minimalist Baker with a wholesome base crafted from almonds, oats, coconut oil, and naturally sweetened with maple syrup. The creamy filling, made with cashew nuts, coconut cream, maple syrup, and lemon juice, is complemented by a delightful layer of strawberry purée.
Savor the guilt-free delight of this no-bake, gluten-free, and refined sugar-free cheesecake by Wallflower Kitchen. With a medjool date and almond base, and a creamy filling of cashew nuts and coconut cream, it’s a wholesome dessert topped with luscious raspberry swirl.
Indulge in the delightful combination of flavours in this almond-crusted cheesecake featuring a silky silken tofu and zesty lime filling from Elephantastic Vegan. Topped with plump and juicy fresh blueberries, this light and refreshing dessert is the epitome of summertime bliss.
This rich and flavorful baked cheesecake from Rainbow Plant Life features a cocoa, hazelnut, and almond base, harmonizing perfectly with the rich and creamy chocolate filling. Topped with a cranberry-raspberry compote, adding a sweet and tangy twist to this irresistible dessert.