Vegan

• 1 ½ cups Plain Flour
• ¾ cup Chelsea White Sugar
• ½ tsp Salt
• 1 tsp Baking Soda
• 3 Tblsp Cocoa Powder
• 1 cup Cold Water
• ⅓ cup Vege Oil
• 1 ½ tsp Vanilla Essence
• 1 Tbsp Vinegar
• Chelsea Icing Sugar

• ½ cup coconut oil
• 1 cup Chelsea Soft Brown Sugar
• ¼ cup almond milk
• 1 tablespoon vanilla extract
• 2 cups all purpose flour 
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup vegan chocolate chips 

• 3 cups Plain Flour
• 1 Tbsp Baking Powder
• 6 Tbsp Cocoa Powder
• 2 cups Chelsea White Sugar
• 1 Tsp Baking Soda
• 1 Tsp Vanilla Essence
• 2 Tbsp Vinegar (use one derived not from milk)
• ½ cup of Cooking Oil
• 1 cup Water

• 1 Cup wholewheat flour
• ¼ Cup oil
• ½ Teaspoon baking soda
• 1 Teaspoon baking powder
• ½ Cup Chelsea White Sugar
• ⅛ Teaspoon salt
• 2 Bananas, very ripe, mashed
• ¼ Cup soy milk
• ¼ Teaspoon balsamic vinegar
• 1 Tablespoon Chelsea Icing Sugar (for dusting)

Icing

• ½ Cup vegan margarine
• 2 Cups Chelsea Icing Sugar
• 1 Tablespoon vanilla extract
• 2 Tablespoons soymilk
• ⅓ Cup cocoa powder
• Dash of salt

• 120g coconut oil, melted
• 4 Tbsp hot water
• ¾ cup Chelsea Soft Brown Sugar (160g)
• 1 Tbsp Chelsea Golden Syrup or Chelsea Organic Agave Syrup
• ½ tsp vanilla essence
• 1 ½ cups Edmonds Gluten Free Plain Flour
• 2 tsp Edmonds Baking Powder
• 1 cup desiccated coconut
• ½ cup ground almonds
• ½ cup vegan dark chocolate chips

• 1 ½ cup self-raising flour (sifted)
• ⅓ cup cocoa powder (sifted)
• ½ tsp baking soda
• ½ tsp salt
• 1 cup Chelsea White Sugar
• ½ cup vegetable/rice bran oil
• 1 cup cold water
• 3 tsp peppermint essence
• 2 tsps vinegar

• 1 tbs Chelsea Golden Syrup
• ½ tsp ground ginger
• 1 ½ tsp arrowroot
• 2 small yellow nectarines, stones removed, finely chopped
• 2 tbs blueberries, plus extra halved blueberries to serve
• 1 vanilla bean, split, seeds scraped
• Fresh coconut flakes, to serve

Pastry

• 2 ¼ cups (325g) plain flour
• ½ cup (125g) coconut oil, solidified
• 1 tbs Chelsea Demerara Sugar
• Blueberry drizzle
• 60g blueberries
• 100g coconut milk powder (from supermarkets)

• 400g can salt-free chickpeas
• Chelsea Raw Caster Sugar
• 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract

Cashew berry cream

• 1 cup cashews, soaked for 4-6 hours
• 400g can coconut cream, chilled for at least 3 hours
• 2 tablespoons Chelsea Maple Flavoured Syrup
• 2 tablespoons virgin coconut oil
• Pinch of sea salt
• 4 teaspoons freeze-dried strawberry or raspberry powder

• A large glass jar with lid + large ribbon

Jar ingredients

• 1 cup raw almonds
• 1 cup shredded coconut
• ¼ cup Chelsea Organic Coconut Sugar
• ⅔ cup cacao powder
• ¼ cup dried cherries
• ⅓ cup dark chocolate buttons
• pinch kelp salt
• 1 large orange (zest & juice)

• 1 ripe banana, chopped
• ½ ripe avocado, chopped
• 1 tbsp Chelsea Organic Coconut Sugar
• 1 tbsp cacao powder
• 2 tsp coconut cream
• Raspberries and toasted coconut, for serving

• 3 cups plain flour (450g)
• 6 Tbsp cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 2 cups Chelsea White Sugar or Chelsea Organic Raw Sugar (450g)
• 2 cups cold water (500ml)
• 1 cup oil (250ml)
• 2 Tbsp white vinegar
• 2 tsp vanilla essence

Icing

• 3 cups Chelsea Icing Sugar  (450g)
• 1/4 cup cocoa powder (20g)
• 50g soft butter or dairy-free spread
• 4-5 Tbsp boiling water