SERVES 8-10 PREP 20 mins plus cooling COOK 1 hr 10 mins EASY V ❄ 100g blanched hazelnuts, roughly chopped175ml extra virgin olive oil, plus extra for the tin200g 70% dark chocolate, roughly chopped5 e

TO PREP 10 minutes TO FREEZE 4 hours or overnight SERVES 4 INGREDIENTS ● 500g natural yoghurt ● 100g dark chocolate ● 4 tbsp blackcurrants ● 50g mixed nuts, chopped ● 1 tbsp coconut flakes METHOD 1 Li

By Francesca Bonadonna from Plantifully Based (plantifullybasedblog.com) Serves 8 | Prep 30 mins plus soaking and chilling | Cook none FOR THE CHOCOLATE 255g vegan dark chocolate2 tsp vegetable oil or

Avocado’s neutral flavour and creamy texture makes it a wonderful substitute for dairy in desserts or smoothies. These little pots will keep for a few days in the fridge, making it a great make-ahead

Philip Khoury’s BAKES ARE SO DECEPTIVELY BUTTER-SOFT THAT YOU’D BE FORGIVEN FOR FORGETTING THEY’RE PLANT-BASED