Christmas isn't Christmas without the tradition of baking Gingerbread biscuits! Draw on some faces to bring them to life, or dip them in Loving Earth White and Creamy like me for a glossy finish.

A chocolate cream pie that's good for you. What a dream! Kira Simpson works her magic with our Raspberry Mylk Chocolate, Cacao Powder, Coconut Oil and more! This is a set-in-fridge pie so it's perfectly refreshing for summer.

Gooey Chocolate center, and filled with peanut butter. Perfectly paired with a glass of plant-based mylk. These keep super well because of the healthy fat content from the creamy PB ;)

Raspberries and Chocolate - a winning combo. That's why we've got a Raspberry Cashew Mylk Chocolate. It's also why we've made a Raspberry Chocolate Cake. Filled and decorated with fresh raspberries, this cake has "spring" written all over it!

A cake is so much better when it's got texture and crunch ;) And so is chocolate. That's why we've combined a delicious vanilla cake with our newest ALMOND CRUNCH bar for a next-level crunchy, chocolatey bundt cake! It's full of extra crushed roast almonds and a gooey Almond Crunch chocolate center. Complete with a melted Dark Chocolate Icing. Perfect for a snack or a dessert...or breakfast - if you're like me and love a piece of cake with a morning coffee!

Banana Salted Caramel Swayzee Chocolate Muffins...what a mouthful. But it's a delicious mouthful :) A muffin that resembles our Salted Caramel Swayzee Chocolate: a light top layer and a chocolatey second layer.

Our gooiest, fudgiest brownies yet! Iced with a super creamy and delish White Choc Icing to celebrate the launch of our new bar! Not only does the bar include pure vanilla powder from our new friends at Heilala Vanilla, but the brownie batter itself has an additional pinch of it too!

As much as we're chocolate-lovers here in the office, we love a good morning cup of coffee too. We've partnered up with our eco-friendly & Melbourne-based counterparts, Pod & Parcel to bring to you our collab Chocolate Coffee Cake.

The coffee shots add depth to this cake while the berries add tartness and balance out the sweetness from the chocolate chunks.

It's the perfect combination of flavours!

As per usual, it's plant-based. But let us tell you...you're not even going to notice!

Cookies aren't generally considered a breakfast food, but when you have oats, nuts & toasted coconut in the mix, it's totally acceptable to reach for one before 9am! These have chunks of our Cashew MYLK scattered through and are delicious with a morning coffee ☕️

A mud-cake that's free from gluten, refined sugar and 100% plant-based...how is that even possible? The addition of one of our favourites; avocado, of course.

Avo isn't just for guac and smashing on toast!

The creaminess of the fruit makes it just the perfect thing for a decadent but healthy dessert.

A delicious & chocolatey layered addition to any dessert platter, office morning tea, after-dinner dessert, or pick me up snack!

Beginning with a creamy Cashew Mylk chocolate layer, subtly sweet caramel chocolate layer, and finishing with a berry & cacao cereal mix topping.

Feel free to change up the toppings with fresh berries, coconut flakes, more chocolate layers, chia seeds, or nut butter!

A creamy and refreshing nice cream recipe, full of berries and chocolate. It's perfect for the festive season. You'll want it for dessert and breakfast!

This Dark Peppermint Chocolate Ganache is RICH and decadent. So what's the secret? It's coconut cream - the key to making any plant-based dish extra creamy. Made with our Mint Chocolate and topped with crushed candy canes, it's the perfect festive dessert!

Who says breakfast has to be boring? This vegan & gluten-free French toast stack is quick, easy, and not to mention completely indulgent! Get funky with your toppings by adding the melted chocolate and fresh berries (like we did), or peanut butter and raspberry chia jam. The topping options are endless!

Making a feast? Double the recipe to coat each slice of bread completely. You could even add in a tbsp of cacao powder for a chocolate French toast version!

When you're on the search for something chocolate-y, cake-y and a little bit gooey...look no further than a chocolate brownie ;) We call this one "double hazelnut" because it includes our velvety Hazelnut bar as well as whole roasted hazelnuts mixed through - the added crunch makes the brownie!

When it comes to doughnuts, we do-nut discriminate. But one of our favourites is the Old Fashioned doughnuts. Crumbly and cakey. Dipped in 85% Dark and covered in cacao nibs. Doughnuts are my ultimate comfort food.

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This was a muffin recipe but I forgot to bring in the tray. So YOLO, I put it in a pan and call it a skillet cookie. How much better is going to a picnic and saying, “Hey, try some of my Boobook Chocolate Skillet Cookie” as opposed to “Want a muffin?" Am I right?

I must admit, I don’t do this all the time. Sometimes I just feel like toast for dinner (…I know we’ve all been there). This basic sauce is my go-to for a number of pretty different recipes. It’s not news, but slow cooking makes things taste yum. By taking your time (over a glass/half bottle of wine and Instagram scrolling) you can get a lot of flavour out of these simple ingredients.

If you have freezer space, pack the sugo in some re-usable containers for later. So, like…1-2 cups per container would work well as a flavour base for curries, pastas and soups for 4 people. This can be stored for up to 4 days in the fridge and 4-6 months in the freezer.

I’m intimidated by making layered cakes. At one stage I thought someone could potentially Photoshop another layer or two if it didn’t work. Then someone told me to split between two tins. True story :/