Chai pudding is one of those chuck-together recipes that you can do in a rush or as a fine art! with so many variations, your options are endlessly endless ;) this one is with Chocolate & is by far one of my favourites - because well, chocolate.

So we’re in the home stretch of winter…and we’re planning on working it! We’re squeezing in every last ounce of cosy, wrapped up goodness we can. So there is no better time to crack in as many hot chocolates as possible. Here are a few simple ways you can dress up this cheeky beverage!

Kimberly from The Little Plantation is our Feature Foodie of August, and an absolute whizz with desserts. This velvety chocolate mousse hits the spot after a long day –perhaps a Friday night treat?

This recipe may look fiddly but it's super simple to make! So easy that you could jump in the kitchen after dinner and have yourself a fresh and delicious dessert in under 15 minutes.

These fruit filled rice paper rolls are a total revelation! Fresh, colourful, sweet and dipped in melted Mandarin chocolate.

Doughnuts have recently resurfaced as one of the go-to sweet treats of late, and we're not complaining. These salted caramel doughnuts covered in, not one, but TWO types of chocolate are currently our favourite.

Salted caramel chocolate and bananas taste as though they were made for one another. You'll see what we mean after eating one of these incredible Banana and Salted Caramel spelt muffins.

This masterpiece involves not only cake, a biscuit base and chocolate, but it also has raw fudge balls on top! A really cool way to impress your friends and family with a healthier option to regular cake.

If you haven’t had a raspberry ‘Ruffle’ bar before, you have not lived. They have been one of my favourite treats since childhood, and back in the days I remember filling my Pick ’n’ Mix bag with these things. The best thing is they are vegan too!

They say three’s a crowd but that’s not the case with Ruffles, which are made with three of my most favourite things – coconut, raspberries and chocolate. They’re sweet, rich and fruity all at the same time, and so damn delicious!

We have a recipe for a chocolate and beetroot cake in our first book. It’s a very popular cake and it’s easy to understand why, given that the decadent flavour of chocolate and earthy undertones of beetroot are a match made in heaven. When we created this smoothie recipe we wanted to make a liquid version of that cake. We use avocado to create a smooth, creamy consistency, dates for sweetness and blackberries for a fresh twist.

This recipe is taken from Green Kitchen Smoothies by David Frenkiel and Luise Vindahl, published by Hardie Grant Books and available now where all good books are sold. Find out more information on the book here.

Placing this recipe in the Desserts chapter of the book felt like the right thing to do after we threw those dark chocolate squares on top! But if you take a peek at the ingredients, you’ll find that it’s actually quite a healthy snack. There’s even a whole avocado in it, although completely disguised by the dark chocolate and fresh mint flavours. This one is quite rich so you can keep the portion sizes small. And you can obviously just replace the chocolate granola with any granola that you have at home, for an even quicker recipe.

This recipe is taken from Green Kitchen Smoothies by David Frenkiel and Luise Vindahl, published by Hardie Grant Books and available now where all good books are sold. Find out more information on the book here.

These oaty breakfast bites are a tasty way to start the day, the perfect on-the-run snack or a healthy after dinner treat!

This is the perfect quick dessert recipe to whip up if you have guests coming over. Light but indulgently chocolatey!

This simple recipe is one of my all time favourites, Who ever knew something so tasty that uses so little ingredients could be good for you? Sweetened with rice malt syrup this mousse is low fructose and can be whipped up in minutes. Set in the fridge and serve chilled.

Coffee and chocolate, my favourite combination. This Raw Mocha Cheesecake is gluten free, refined sugar free and dairy free making for a delicious, whole foods treat full of protein and healthy fats. Combine it with candied macadamias and you have yourself the perfect afternoon treat or special occasion cake.

Creamy white chocolate that tastes just as good as it looks. This decadent dairy free delight can be flavoured with your favourite combination. My favourite? Pistachio, raspberries and rose.

During the cooler months I love nothing more than a hearty warm breakfast. My go to breakfast would have to be this warm chia pudding with coconut fried banana. Top it with your favourite fruits, Loving Earth chocolate and a sprinkle of superfoods for a nourishing bowl that will give you energy for hours.

This simple recipe is one of my all time favourites, Who ever knew something so healthy that uses so little ingredients could be good for you? Sweetened with rice malt syrup this mousse is low fructose and can be whipped up in minutes. Set in the fridge and serve chilled.

This recipe was a bit of experiment, but worked out better than I could have dreamed. Rich and smooth chocolate eggs, filled with a sweet and tangy vegan cheesecake mousse and topped with a handful of goodies - I can't go past a choc-berry combo.

The best option for having healthier chocolate eggs at Easter time is to make them yourself! These eggs are simple to make, super tasty, and infinitely adaptable. Try mixing in some chopped nuts, shredded coconut, dried fruit or add some spices such as cinnamon and cardamom for something a little different.

My absolute favourite slice as a child was made from melting a bunch of Mars Bars together with some extra butter, chocolate and rice bubbles stirred in at the end. This slice uses minimally-processed ingredients to replicate this childhood  favourite without compromising on taste.