Recipes 'n' More

Raspberry Tartlets (Tarte aux Framboises)

Sweet crisp base, soft coconut cream and fresh raspberries make this tartlet. It’s a staple pâtisserie here in Switzerland traditionally made with crème pâtisserie. We’ve put together our own plant-based version using our gluten free tart base recipe and deliciously smooth coconut cream. Perfect for munching on a sunny spring day! Every recipe comes with…

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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...

Florentines

A simple, sweet, crunchy yet chewy biscuit originating from our Italian neighbours. We’ve stuck to tradition and used flaked almonds with a mix of candied fruit peel and also added some pistachios with a touch of crystallised ginger for extra colour and flavour. Perfect for festive parties or quick afternoon...

Hazelnut Cupcakes

Moist, nutty and moreish –especially when you add our Rhythm108 Hazelnut Praline Chocolate Bar to the mix! We add a tiny bit of gum guar to give the cake a little extra hold, but if you prefer a crumblier cake you can omit this. HAZELNUT CUPCAKES 180 g oat flour150...