flavour

Preparation

1. Start by making the barbecue sauce. Put all the ingredients in a saucepan and bring to the boil. Then lower the heat and leave to simmer for 20 minutes. Leave the barbecue sauce to cool down before use.
2. For the red cabbage salad, chop the red cabbage very finely. Mix with the sultanas and vegan mayonnaise. Season with salt and pepper if necessary.
3. Cut the onions into half rings and the garlic finely. Put olive oil in a frying pan and fry the onions glazy. Add the garlic and fry for 2 minutes. Drain the tins of jackfruit.
4. Add the jackfruit to the onion along with 150 ml of the barbecue sauce. Let simmer on low heat for 20 minutes. You may want to use two forks at the end to pull the jackfruit apart slightly. Drain the can of black beans and add to the pulled jackfruit for five minutes.
5. Slice the avocados. Cut the wraps in half in the middle. Top ¼ of the wrap with the cabbage salad, ¼ with the pulled jackfruit, ¼ with some slices of avocado and fresh coriander and ¼ with a lettuce leaf. Fold together and place briefly in a grill pan or a toaster iron. The wraps are ready when they have got nice brown streaks on the outside and the inside is well warm. Serve immediately with the barbecue sauce.

1. Squeeze the juice of one lime. Combine this with the pineapple slices in a blender and blend until you have a smooth juice
2. Slice the other lime into rounds. Pour the pineapple juice into four glasses. Add some ice cubes to each glass. Divide the ginger beer among the glasses. Garnish the pineapple and ginger mocktail with mint leaves and lime slices.

• Ensure the coconut whipping cream has been refrigerated overnight.
• Break the eggs and separate the whites from the yolks. In a mixing bowl, whisk the egg yolks with the sugar until they are light and fluffy. In another clean bowl, whisk the egg whites until stiff peaks form.
• Place the coconut whipping cream in another bowl and blend it well. Gently fold in the whipped egg whites and yolks with a spatula, combining carefully to maintain the airy texture.
• Now, begin assembling the tiramisu. Create layers of the coconut mixture and Coco Crispy Rolls Chocolate. First, dip the cookies into the espresso and arrange half of the coco crispy rolls on the bottom of a dish. Spread half of the coconut mixture over the cookies. Cover with the remaining crispy rolls, also dipped in the remaining espresso. Top the cocomisu with the rest of the coconut mixture. Keep a few cookies aside for garnish.
• Refrigerate the cocomisu for at least two hours to allow it to set completely. Remove from the refrigerator 15 minutes before serving. Grate the dark chocolate over the cocomisu. Garnish with the desiccated coconut and some additional coco crispy rolls choco.

1. Cut the vanilla pod lengthwise and scrape out the seeds. Place both the pod and the seeds into a small saucepan along with the coconut milk, granulated sugar, and salt. Let the mixture infuse over low heat for 15 minutes, stirring until the sugar is dissolved. Then, allow it to cool to room temperature.
2. Remove the vanilla pod from the saucepan. Whip the plant-based butter until fluffy using a whisk attachment on a mixer. Gradually add the coconut mixture, continuing to beat until well combined.
3. Put the agar agar into a small saucepan and add 80 ml of water. Mix and bring to a simmer over low heat for one minute. Allow it to cool slightly, then gradually add it to the coconut mixture, stirring gently. Fold in the desiccated coconut. Refrigerate the coconut mixture for at least two hours to set
4. Remove the mixture from the refrigerator. Line a tray with parchment paper. Shape the coconut mixture into small balls and place them on the lined tray. Return the tray with the coconut truffles to the refrigerator for at least two more hours to firm up further.
5. Take the vegan coconut truffles out of the refrigerator 15 minutes before serving to bring them to room temperature. Grind the coco crispy rolls original finely in a food processor and place them in a shallow dish. Reserve a few whole cookies for garnish.
6. Roll the vegan coconut truffles in the finely ground Coco Crispy Rolls Original until they are completely coated in cookie crumbs. Coarsely chop the reserved coco crispy rolls original. Arrange them on a platter and garnish with the desiccated coconut and coarsely chopped cookies. Store the coconut truffles in an airtight container. They will keep for about one week.