To make the base, blend together all ingredients until the mixture starts to clump together. Press into the base of an 8-inch springform cake tin and allow to firm up in the freezer to firm for 20 minutes.
CREAMY AVOCADO GLUTEN-FREE PASTA
Cook the pasta according to packet instructions. Drain, reserving the starchy pasta water for later use, then set aside. As the pasta is cooking, blend together all the ingredients for the sauce apart from the pasta water until smooth.
KEY LIME ICE LOLLIES
Place all of the ingredients into a high-powered blender and blitz until completely smooth. Taste and adjust the lime and sweetness if needed. Pour mixture into lolly moulds, sliding a lolly stick inside, and place in the freezer overnight to set.
RED THAI PRAWN CURRY
In a large pan, heat the coconut oil on a medium heat and add in the chopped onion. Cook until softened. Add the grated ginger and Thai paste and stir to combine, then cook for a further minute to release flavour.
SALTED CARAMEL & RASPBERRY FRO-YO BARS
Start by making the date caramel. Blend in the ingredients together in a high-powered blender until completely smooth, adjusting the flavouring to taste. Spoon into a bowl and set aside.
YOGHURT & GRANOLA PARFAITS WITH RASPBERRY CHIA JAM
Make the chia jam in advance. Gently heat the raspberries and the water in a saucepan until the fruit starts to break down. Stir until almost a liquid, then remove from the heat.Pour the warmed raspberries into a bowl, then stir in the agave syrup, lemon juice and chia seeds. Place in the fridge to thicken overnight.