Recipes 'n' More

Crêpes

Creating light airy textures is always a challenge, but this simple recipe does the trick! Chocolatey, velvety, and so light – this is as close to perfection in a dessert as possible. Try it as traditional Mousse au Chocolat, or if you want a more impressive treat, use it to make a mousse tart. Crêpes…

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Mousse au Chocolat

Creating light airy textures is always a challenge, but this simple recipe does the trick! Chocolatey, velvety, and so light – this is as close to perfection in a dessert as possible. Try it as traditional Mousse au Chocolat, or if you want a more impressive treat, use it to...

Valentine’s Linzer Biscuits

This shortbread is buttery, crisp, light and very quick to make. We use maple syrup in our plant-based recipe for extra vanilla-caramel sweetness and a mix of 3 different flours to get the perfect crumbly shortbread texture. These very moreish morsels would also be great to make and give as...

Chocolate Tart / Tarte au Chocolat

A good tart crust is what every patissier tries to master first, and it can be elusive! We’ve tried to make a simple recipe here to make it easier to have that professional look, texture, and taste at home. The key to this recipe is having the coconut oil at...

Three Layer Coconut Raspberry Pavlova

We love this recipe for its creamy coconutty smoothness, sweet crunchy meringue and fresh raspberry hit. We hope you love it too! This is a great dessert to prepare ahead of time. Once cooked, the meringues will keep for a 1-2 days, just leave them somewhere cool and airy. You...

Peanut Butter Cookies

These are an all time American classic, a chewy chocolate cookie made with rich chocolate chips. Our cookies have a Swiss twist by giving the peanuts an extra roast and adding in chunks of Swiss chocolate. This weeks recipe was created by Marcel, one of our amazing pâtissiers. There is...

Madeleines

A madeleine is a small fluffy, bite-sized cake that is traditionally baked in a tin to give it its beautiful shell-like shape. We make our plant-based recipe with coconut flower sugar to give a rich, caramel flavour and then dip ours in a Swiss dark chocolate, finished it with a...