Instructions

1. Combine all of the ingredients except the courgettes in a food processor until smooth.
2. Wash the courgettes and chop off the top and bottom.
3. Slice the courgettes as thinly as you can, using a mandoline if you have one.
4. Spread the processed mixture onto one side of each slice, to about 1/4″ thickness.
5. Place the slices onto a dehydrator tray. Dehydrate at 105-115 degrees for 4 hours.
6. After 4 hours the courgette should be pliable and the topping getting crispy. Roll each slice in on itself and secure with a toothpick. If you want yours to come out looking a little neater than mine (!) you may want to scrape away the excess mixture which splodges out when you roll each slice.
7. Dehydrate for a further 18 hours until dry, and up to 36 hours if necessary.

Instructions

1. Grind the cashews first – in your blender if it’s up to it, otherwise your food processor. Get them as finely broken down as you can.
2. Put all of the ingredients, except the spinach and courgette, into the blender. Blend until the sauce is smooth.
3. Peel the courgette, then make courgette noodles with the flesh. If you don’t have a spiraliser a vegetable peeler will do fine – just cut long strips. Lay them on top of the spinach in a pasta bowl.
4. Drizzle the sauce on top.

Instructions

1. Set the coconut butter to melt over a mug of hot water.
2. Make the date paste. Put the soaked dates in your food processor with a little of the soak water and pulse. Continue to add small amounts of water and pulse until you achieve a smooth, paste-like consistency.
3. Transfer the date paste to a mixing bowl. Add all of the other ingredients, including the melted coconut butter, and mix well.
4. You should end up with a thick mixture. Add a little more of the date soak water if you feel it’s necessary, although you’re not aiming for stickiness.
5. Using an ice-cream scoop, scoop up the mixture and press it into the scoop using a spoon.
6. You can either eat the cakes now or dehydrate for 3-4 hours until warm and crispy on the outside.

Instructions

1. Set the coconut butter to melt in a small container balanced over a mug of boiled water (I use the largest of my measuring cups to melt small quantities of coconut butter in).
2. Put the dates into your food processor and process until they’re as broken down as you think they’re going to get. If you use juicy dried dates, such as Medjool, you’ll end up with something approaching a paste; if using drier dates you might just get lots of broken pieces.
3. When the coconut butter’s melted pour it in with the dates, preferably while your food processor’s running.
4. Add the shredded coconut and carob. Process for a few more seconds until it’s well mixed.
5. Scoop out chunks with your fingers and mould into balls. If you want to make them look extra pretty you could roll them in more shredded coconut or even chopped hazelnuts.

Instructions

1. Put everything in a blender and run for long enough that the sunflower seeds are fully broken down.
2. Pour the mixture from your blender into a saucepan, running it through a sieve as you do so to ensure any chunks of sunflower seeds are taken out.
3. Heat the hot chocolate to the required temperature, stirring all the while. If you want to keep it raw, stick a finger in as you stir and turn off the heat just before the liquid becomes too hot to be comfortable.
4. Find a tall mug, pour and enjoy!

Instructions:

• Process everything in your food processor, using the ‘S’ blade. Enjoy!