
Magical Vegan Pavlova
We come from the land down under, and we couldn't think of anything more Australian than a good old pavlova! We have adapted the traditional recipe slightly so that those who are dairy intolerant can still indulge in this true Aussie Favourite. Ingredients Meringue 1 cup aquafaba (drained from a can of chickpeas) 2.5 cups icing sugar 2 tbsp corn starch 1.5 tsp white wine vinegar 1 tsp vanilla Toppings: 2 cups Kingland Dairy Free Natural Yogurt Sliced fruits of your choice Met

Vegan Chocolate Cream Pie
Ingredients:
400g Kingland Organic Silken tofu
1/2 tsp pink sea salt
3/4 cup coconut cream
3 Tbsp virgin coconut oil
1/4 cup raw cacao powder
1 cup maple syrup (or agave syrup)
1 Tbsp agar agar
1 vegan pie crust
Vegan Cool Whip
1 Tbsp chocolate vegan sprinkles
Method:
1. First bake your vegan pie crust until lightly browned. Set aside. You can use a pre-made frozen shell or make your own crust.
2. Add your soy or coconut creamer to a small sauce pan. Add

Merry Berry Frozen Yogurt Bark
Light, cool and refreshing frozen yogurt bark topped with our fruit flavoured yogurt and fresh berries. This healthy no-cook recipe uses only four ingredients! This is a fun recipe to try with the kids… they aren’t loaded with sugar like most dairy yogurt options and they taste sensational! Give them a go: Ingredients: 1 1/2 cups Kingland Dairy Free Natural Unsweetened Greek Yogurt Berry Jam ( to spoon ) 1/4 cup strawberries 1 cup fresh blueberries Instructions: Line a rimme

Chocolate Vegan Pumpkin Pie
Even though we are Australian based we still get into the spirit of Thanksgiving. The great thing about our #kinglandau Tofu is that it’s a bit of a magician; in this vegan pumpkin pie, the tofu stands in for the eggs so the pie filling will set. The texture is a little denser than regular pumpkin pie, and every bit as delicious. For the toasted oatmeal crust: 1⅓ cups rolled oats ⅔ cup pecans ¼ cup brown sugar ⅓ cup coconut oil melted 1 teaspoon vanilla ½ teaspoon sea salt Fo