Wholefood Kitchen

Made from jammy Medjool dates, this Date Caramel is thick, velvety, and properly decadent. It’s "nature’s candy" at its best: naturally vegan, refined sugar-free, and ready in minutes. Whether you’re drizzling it over your morning porridge or using it as a dip for apple slices, it’s a total game-changer for your store cupboard.

A healthy treat without sugar. Made with whole wood ingredients. Sweet, sticky, and completely moreish, this Coconut, Date & Almond Fudge is the ultimate "no-bake" wonder. It’s a clever blend of jammy dates, creamy coconut, and a satisfying almond crunch—perfect for when you need a proper treat without the usual sugar-crash drama.

Creamy and delicious! Perfect for dessert or breakfast. This is rice pudding, but not as you remember it from school dinners. We’ve swapped the traditional dairy for silky coconut milk and added a bright, citrusy lift with orange and a warming hit of cinnamon.

Cocoa covered granola, topped with coconut yoghurt and fresh juicy peaches.

This easy and delicious cake takes only 30 min to bake!

It's a delicious dessert that you can have for breakfast :)

Cute Halloween ghosts made with aquafaba instead of egg white.

Italian-style ciabatta toasts with dried tomatoes and herbs. You can top them with your favourite seeds or herbs. These small sandwiches pair well with olives and capers.

Crunchy pie crust, sweet peach filling, and some delicate saltiness of plant-based cheese make a great combination of texture and flavours.

Super easy and quick berry tart with a hint of true cinnamon.

These energy bites are a healthy treat option for Christmas! Made with prunes, walnuts, cocoa and rum, packed with antioxidants and fibre. These truffles are also dairy-free, vegan, have no refined sugars. This recipe is all you need if you're looking for healthy snacks!

Healthy, delicious and cosy dessert for winter! With extra fibre from oats and flaxseed, it can be as well a great breakfast option.

Easy summer recipe for homemade strawberry ice cream. Lactose-free and creamy. Indulge yourself with this delicious summer dessert!

Soft, chewy and deliciously sweet and nutty. These balls are an easy no-bake recipe and are the perfect on the go healthy snack! AMAZEBALLS

Make your own almond milk at home! It's better than the one available in store! Perfect milk replacement for your morning cereal, porridge and oatmeal. It contains 5-6 grams of protein per serving. Fresh, creamy and nutty will be great for your morning coffee!

Fancy having pudding for breakfast? Then look no further! This simple Chia pudding recipe takes just 10 minutes to make and is a delicious start to the day.

Prep time: 50 MinsCook time: 10-15 MinsServes: 2 Ingredients 6 Eggs180g Wholefood Earth Organic Cane Sugar150g Unsalted Butter250g Wholefood Earth Rice Flour 100g Dark Chocolate100g White ChocolateStrawberry Essence For Decoration Fresh strawberriesStrawberry JamWholefood Earth CranberriesWholefood Earth Crystalised GingerWholefood Earth Cacao Nibs Fondants are wonderfully indulgent and meant to be shared, so why not share two! It’s best to start by weighing out and portioning your ingredients, you’ll need 6 eggs, 180g of sugar, 75g of diced butter x2, 125g of flour x2, 100g of dark chocolate and 100g of white chocolate. If you have a stand mixer, an electric whisk or a hand whisk you’ll do just fine, just bear in mind that you’ll need a little more effort with a hand whisk. In a large mixing bowl add three eggs and 180g of sugar. Over a smaller bowl separate your yolks from the remaining three eggs by gently cracking each egg and using your hand to let the whites fall away into the smaller bowl. Add each yolk to your large bowl with the eggs and sugar. (You don’t need to keep the whites for this recipe but you may want to keep them for something else) You might want to wash your hands before the next step. Vigorously whisk the egg and sugar mixture until it starts to thicken and bubble, the longer the better, in a standing mixer you can let it whisk on high speed while you perform the next step. To melt each chocolate use a glass or metal bowl over a pan of steaming water, stir frequently and add 75g of butter, 100g of dark chocolate and let them melt together. Continue whisking the egg and sugar mixture as much as you can then separate half into a second bowl, one for each fondant batter, you can finish one at a time so don’t feel like you need to rush. Once your chocolate and butter have melted use a dry tea towel to pick up the glass bowl as it may be hot and be careful of the steam, use a wooden spoon or silicone spatula to transfer the melted chocolate to one of the egg bowls. (Rinse the chocolate bowl with hot water and dry it if you wish to add it straight back to the pan to melt the white chocolate whilst you mix the first batter). Gently combine the chocolate and eggs with a spatula or spoon, folding gently so as not to knock out any air. Add half a teaspoon of strawberry essence or flavouring and fold in 125g of flour (plain flour works best but we’ve used rice flour to keep this gluten free!) until well combined. Preheat your oven to 190 degrees and repeat the process with the white chocolate and remaining 75g of butter, except without adding any strawberry essence. You should have two beautiful, contrasting fondant mixes ready for baking! Line a small, silicone or metal mould with butter and sugar or cocoa powder to help free the fondants once baked, you can use a muffin or cupcake tray if you don’t have any moulds but they can be cumbersome when turning the fondants out. When filling the dark chocolate mould you can add a spoonful of strawberry jam halfway for an extra surprise in the centre. Place the filled moulds in the middle of your preheated oven and bake for between 10 and 15 minutes, depending on the size of your moulds. Check them after 10 minutes, if they have plenty of resistance when pressed but still feel soft in the middle then they are ready, if they are still fragile and darkening too much, reduce the heat to 180 and let them bake a few minutes more, checking regularly. Using a dry tea towel or oven glove, hold the fondant in one hand and run a small knife around the mould if necessary, place a small, up-turned plate on top, gently turn them both together and wiggle the mould until the fondant is free. Finish the dark chocolate fondant with a decorative strawberry and finish the white fondant with cranberries and chopped crystallised ginger. With a little extra time and effort take the opportunity to show someone how much you love them with a truly indulgent homemade treat, and while you’re at it treat yourself as well! Optional: Chocolate Shards with Cacao Nibs If you have some extra chocolate left over you can melt it and pour onto a sheet of baking paper, spread thinly with a spatula or pallet knife and sprinkle with cacao nibs for a delightful crunch, you can let them cool in the fridge or even the freezer, once firmed break them into shards. If you’re feeling extra creative you can use both white and dark chocolate to make some beautiful patterns and decorate your fondants even more!

Matcha Energy Balls

Energy Balls

Prep time: 20 MinsCook time: 5 Mins Serves: 1 Ingredients 1 Large Egg 70g Wholefood Earth Rice Flour 140ml Oat milk 100ml Vegan Cream For the Compote Wholefood Earth Coconut Nectar Sugar Fruit of your choice Pretty and delicate crepes are surprisingly easy so let’s make them a bit more fun with a sweet berry compote. This compote recipe works with most fruit so be as creative as you like, delicious alternatives are nectarine and peach or kiwi. In a small pan simmer your fresh or frozen fruit of choice, (we’ve used blackberries, blueberries and strawberries) and cover with sugar, we’re using coconut nectar sugar. You can add a cinnamon stick or vanilla essence if you want to be extra fancy! Let the fruit gently simmer away as you prepare your cream and batter. We’ve used plant based vegan cream and simply whisked into soft peaks, the compote will be sweet enough and the cream adds a delightful contrast as it is, you can add sugar and a little lemon juice to help with the whipping process and contrast the flavours further. Set your whipped cream aside and prepare your crepe batter. in a large bowl whisk one whole egg with 140ml milk of your choice. add 70g flour gradually while whisking to prevent any lumps. We’ve sweetened our crepes with a little sugar but this is entirely down to preference. you should end up with a nice thin batter. Lightly oil a frying pan and heat on medium high, remove your fruit from the heat, it should smell rich but the fruit should still be intact, if you continue to cook you’ll end up with a jam rather than a compote! Spoon a generous ladle into the centre of the hot pan and gently tilt the pan so the batter fills the surface, you should be able to see the crepe cooking quickly. After a minute or so check the underside, if it’s to your liking, flip the crepe over. Using a spatula you can roll the crepe or serve it as it is on a plate, add your whipped cream and warm compote and enjoy. We’re sure you’ll find room for a second one!