I can’t decide what I’m more excited about in this recipe; the banana bread donut side of things, the icing that features the first refined sugar free icing sugar I’ve come across, or the galaxy swirls from some of my favourite natural colourings.

This is the easiest recipe but one of my absolute favourites. You see my kids are obsessed with ‘Nutella’ but little do they know that the one they get at home is vegan and no palm oil too. It just tastes so much like the real thing and is just so indulgent, plus it spreads so well as well!

Growing up Passover was always a tricky one to navigate; you see for eight days Jewish people don’t eat anything leavened, so bread, pasta and cake are all out of the question. Not great for a Jewish girl born in April growing up in a time when free from birthday cakes were definitely not a thing. But I’m over it. Just about.

These days Passover is a pretty easy one for me to keep as a lot of the stuff that isn’t allowed I don’t eat anyway, but many people avoid some nuts as well during this time. Luckily some (like walnuts) are ok, so I’ve created this AMAZING no bake brownie recipe which uses walnuts to give them the most wonderful flavour and texture. Mr H even said these are better than my baked brownies, and he is a man who has eaten a lot of brownies in his time.

These are so easy to make, and the frosting on top just gives them that extra level of decadence. Just a few ingredients and no baking needed. So whether you’re celebrating Passover or not, these brownies are something I would thoroughly recommend you make!

Makes 8-10 brownies

Ingredients

For the brownies

• 2 cups dates
• 1 1/4 cups walnuts
• 1/2 cup cacao powder
• 2 tbsp coconut oil
• 1 tbsp coconut cream

For the frosting

• 1/4 cup cacao powder
• 1/4 cup pure maple syrup
• 2 tbsp coconut oil
• 2 tbsp coconut cream

To make the brownies, simply combine the ingredients in a food processor and whizz until you have a sticky mixture. Press this down into a lined loaf tin with the back of a spoon until the mixture is flat and evenly squashed down.

For the frosting, melt the coconut oil in a saucepan on a very low heat, then in a bowl combine it with the other ingredients and gently stir until you have a smooth mixture. Pour this onto the brownie layer and place the loaf tin in the freezer for four hours to set. Once it has hardened on top, slice the brownies into squares and store in an airtight container in the fridge for upto a week. They also freeze really well too!

Love, Mrs H xx

Nachos. I mean what’s not to like, right? Except these ones are a little different, because I’m sure you know I have a rather big sweet tooth (or in fact a mouth full of them). You see what you might not know is that nachos work amazingly as a dessert dish too, because the combination of sweet and salt, smooth and crunch is something you won’t believe until you try it.

Creme eggs are something of an institution here in the UK, they come out in the shops just after Christmas and crescendo up until Easter, when you will find them at pretty much every supermarket till and on the end of every aisle, staring at you and daring you to pop one in your basket. I used to be that person, I’d savour each one, taking my time to nibble away at the chocolate coating to get to that sweet creme interior. Of course they are choc full (pun intended) of sugar, so it’s not something I thought I’d be able to recreate in a sugar free way, let alone a vegan one.