Think you know rice pudding? We’ve followed this ultimate comfort food around the world, from Spain to Norway to Iran, to find the inspiration for our very own rice pudding recipe.

Our dark chocolate mousse with clementines is certainly one of our favourite sea buckthorn dessert recipes of all time. It’s so decadent we can hardly believe that it is made with no dairy or refined sugar…

The vibrant colours of this vegan blueberry tart make it a joy to serve or savour solo. Blueberry puree, lemon zest, and strawberries create a stunning combination, with tigernut granola adding texture to the crust. Sweetened with delicate agave nectar, this tart is light, nutritious, and perfect for any occasion.

These ice pops, made with coconut milk, banana, pineapple, and blueberries, are refreshing and easy to make. Erbology Tigernut Granola adds a satisfying crunch, making them perfect for sunny days. Customise with berries, mint, or your favourite granola!

Pure and simple: dark chocolate is irresistible. The rich cacao combined with the silkiness of cacao butter is to die for - although we'd much prefer to live for it! Chocolate is even better when it is not a guilty pleasure. In this recipe, the granola provides a good strong dose of high quality fibre and is packed with nutrition including magnesium, B vitamins and iron, while the pumpkin seeds serve up a protein-packed punch. Our bar is just as good for your digestive system as it is for your taste buds.

Satisfy your sweet tooth with this pistachio rose vegan cheesecake! Creamy, indulgent, and fragrant, it’s everything you love about cheesecake—without the guilt. A dreamy plant-based dessert to enjoy anytime.

This sea buckthorn and pumpkin bundt cake is a plant-based twist on a classic! With its soft, cushiony sponge and rich pumpkin flavour, it’s the perfect autumn treat. Sea buckthorn juice and dried berries add a tangy kick, vibrant colour, and a boost of omega-7 and vitamin C.