Hazelnut Chocolate Tarte


8 dairy free cookies
1/2 cup (170g / 3oz) dairy free butter (melted)
Shortcrust pastry (we use Jus Rol)


1/2 (113g / 4oz) cup dairy free butter
1 cup (220g / 7.75oz) brown sugar
1/2 (170g / 6oz) cup maple syrup
Seed & Bean Sicilian Hazelnut Dark Chocolate
1 cup (236ml) coconut cream
3 (375g / 13oz) cups broken hazelnuts

To Serve:

Oat Cream

1. Put the cookies in a food processor & blend them up into crumbs
2. Pour the crumbs into a small bowl, add the dairy free butter & mix it together
3. Pour the mixture into a tart tin, lined with shortcrust pastry (lined with baking paper) & spread it out so it’s neat
4. Bake the base at 200℃ (392℉) for 10 minutes
5. Put the dairy free butter in a pan & melt it down
6. Add the brown sugar & stir it in so it dissolves
7. Add the maple syrup & stir it in
8. Break in the Seed & Bean chocolate & melt it into the mixture
9. Stir in the coconut cream until it’s melted down
10. Add the hazelnuts & stir them round in the mixture so all the nuts are covered
11. Pour the mixture into a the shortcrust pastry base
12. Bake the tart for a further 10 minutes at the same temperature as before
13. Take the tart out of the oven, let it cool to room temperature
14. Put the tart in the fridge & chill until it’s hardened
15. Serve with oat cream & berries

Pain au Chocolat



1x bar espresso dark chocolate
1 shot espresso
2 tbsp powdered sugar
2 sheets puff pastry
soy milk (for brushing)

To Serve:

Oat Cream


1. Melt the chocolate in a glass bowl over hot water
2. Pour in the espresso & the powdered sugar & stir it so it thickens slightly (not too much though)
3. Pour the mixture on to the sheet of puff pastry & spread it out with a spatula or back of a wooden spoon
4. Lay the other sheet of pastry on top
5. Slit sections of the pastry on equal sides
6. Place a small square of chocolate on the side of each section
7. Roll up the squares of chocolate in the slit sections of pastry so you have rolls on either side of the main section of pastry in the middle
8. Squash the edges of the rolls with your finger to lightly seal the ends
9.Lightly brush the whole thing with soy milk
10. Bake the pastry at 200℃ (392℉) until golden brown & crispy (roughly 25 minutes)
11.Place the berries in the middle of the pastry in an artistic way
12. Pour oat cream down the middle (not too much - optional)
13. Rip off individual section with your friends


Salted Caramel Chocolate Tart



Salted Caramel:

1 cup dates
1 tsp salt
1/2 cup warm water

Brownie Mix:

2 cups plain flour
2 cups soft brown sugar
1 cup cocoa powder
1 tbsp baking powder
2 tbsp soft peanut butter
1 cup water
1 cup vegetable oil


1/4 cup icing sugar
1/4 cup cocoa


Seed & Bean Cornish Sea Salt Dark Chocolate
Shortcrust Pastry

To Serve:

Oat Cream


1. Put the salted caramel ingredients in a food processor & whip them up into a paste
2. Spread it on the shortcrust pastry base
3. Put all the brownie mix ingredients in a food processor & whip them up into a thick cream (it will look like a thick cookie dough)
4. Pour the mix into the tart tin & spread it round
5. Push chocolate chunks into the tart in a neat fashion
6. Cover the pie with tin foil & bake at 200℃ (392℉) for 25 minutes
7.Take out of the oven & serve (immediately if you have bad self control, like me or later, with a cup of tea!)
8. Serve with raspberries & oat cream

Giant Jaffa Cake



2 cups self raising flour

3/4 cup caster sugar

heaped tsp baking powder

1/2 cup cocoa powder

1/3 cup vegetable oil

3 tbsp maple syrup

zest of one orange

2/3 cup almond milk


1/5 cups powdered sugar

1 cup cocoa powder

1/3 cup dairy free butter

1/3 cup almond milk

1/4 cup orange juice

1/4 bar seed & bean (sweet orange & thyme)



1. Put all the cake ingredients in a food processor and whizz them up into a cream
2. Pour the cream into a greased cake tin (we used dairy free butter to grease our tin)
3. Bake the cake at 200℃ (392℉) for 40 minutes
4. Put the icing ingredients in a food processor, blend them altogether and then put them in the fridge
5. Take the cake out of the oven, let it chill to room temperature and then put it in the fridge to cool down
6.Spread the marmalade on the top of the cake, spread the icing on the cake
7. Cut into slices and serve!