These Vegan Summer Dessert recipes are packed full of wholesome Linwoods Health Foods products and are a must-try on a warm Summer’s afternoon.

Flax Graham Cracker S’mores

Preparation: 10 minutes

Cooking Time: 20 minutes

Serves: 10-12 large s’mores



For the Graham Crackers

  • 130g plain flour
  • 100g wholewheat flour
  • 2 tbsp Linwoods Milled Flaxseed
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 2 tbsp maple syrup
  • 70g coconut sugar
  • 80g coconut oil, melted or vegan friendly butter
  • 3 tbsp water

For the S’mores

  • 10 -12 large vegan friendly marshmallows
  • 10 -12 squares of your favourite dark chocolate



  • Preheat your oven to 180C (350F).
  • Mix together flours, flaxseed, baking powder, soda, cinnamon and salt in a large bowl.
  • Whisk together the maple syrup, coconut sugar, coconut oil or butter and water in a jug. Add the wet ingredients to the dry ingredients and mix well to form a dough. Set to one side for about 10 minutes.
  • Roll dough out between two pieces of parchment paper. You want it to be about ¼ inch thick.
  • Cut out squares free hand or using a cutter.
  • Reroll dough to use any scrapes.
  • Place crackers on a baking paper lined tray. Be careful when lifting them. They might seem a little delicate but will crispen up beautifully when baked.
  • Make some hole indents in each cracker using a fork and then bake in the preheated oven for 20 minutes.
  • Allow to cool on the tray.
  • To make the s’mores, place a marshmallow on a cracker and then either grill or microwave until the marshmallow puffs up; just a couple of minutes under a grill and about 15 seconds in the microwave!
  • Place a square of chocolate on top which will melt on top of the heat of the marshmallow or you can give it a little 5 second more time in the microwave!
  • Place a graham cracker on top and tuck in. Warning, these are always messy to eat, it’s part of the fun.



Minty Green Smoothie Popsicles

Preparation: 10 minutes + setting time

Cooking Time: 0 minutes 

Serves: 6-8 



  • 200g ripe banana
  • 200g frozen pineapple chunks
  • 60g organic spinach
  • 300ml full fat coconut milk
  • Juice of 1 lime
  • 2 tbsp fresh mint
  • Linwoods Clusters of choice



  • Blend together all popsicle ingredients. Divide between popsicle mould cavities.  Leave about an inch of space at the base of the popsicle.
  • Cover the base with Linwoods Clusters.
  • Add popsicle sticks and place into the freezer to set for at least 4 hours.


Hazel Almond Butter Praline Bars 

Preparation: 30 minutes 

Cooking Time: 0 minutes

Serves: 6-12



For the Base:

  • 60g oats
  • 2 tbsp Linwoods milled nutty flaxseed
  • 100g pitted Medjool dates
  • 1 tbsp smooth almond butter
  • 2 tbsp cocoa powder or raw cacao powder
  • 2 tbsp coconut oil, melted

For the Filling: 

  • 200g smooth almond butter
  • 60g coconut oil, melted
  • 2 tbsp Linwoods milled nutty flaxseed
  • 100g pitted Medjool dates
  • Pinch of salt
  • 1 tsp vanilla extract
  • 40g finely chopped roast hazelnuts (like almond nibs)

For the Topping:

  • 2 tbsp chopped roast hazelnuts
  • 90g dark chocolate, roughly chopped
  • 1 tbsp smooth drippy all natural almond butter*



  • Line a standard 2lb loaf tin with baking paper and lightly grease with spray oil.
  • Blend the oats to a flour consistency in your food processor. Add the dates, almond butter, cocoa powder and coconut oil and blend to form a paste.
  • Place mixture into your prepared tin and spread evenly with the back of a spoon.
  • Wipe out your food processor.
  • Then blend together all ingredients for the filling, except for the chopped hazelnuts. Once you have a smooth paste, pulse in the hazelnuts to combine.
  • Spread the paste over the base and place the tin into the fridge to set for a few hours.
  • Melt the chocolate in the microwave using 30 second increments. Mix in the almond butter and then pour over the set bars.
  • Place into the fridge for at least 15 minutes. Heat a sharp knife in boiling water briefly. Wipe dry and the use to slice the bars; you can create 6 large or 12 smaller (but still generous) size bars.
  • Store in the fridge for up to one week or freeze for up to one month in a sealed container.


Vegan Mixed Berry Cobbler 

Preparation: 15 minutes

Cooking Time: 30-35 minutes

Serves: 6



For the Base

  • 800g frozen mixed berries (I used blueberries, strawberries and raspberries)
  • 60g caster sugar
  • 2 tbsp (20g) cornstarch + 3 tbsp water

For the Topping

  • 2 tbsp Linwood’s Milled Flaxseed + 6 tbsp water
  • 100g plain flour
  • 80g ground almonds
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 60g vegan butter, cold and finely diced
  • 60ml cold non-dairy milk of choice
  • 50g soft brown sugar



  • Add berries to a pot over a medium heat. Bring to the boil and then simmer for five minutes to break down the berries a little and allow the sugar to dissolve.
  • Add the cornstarch mixture and quickly mix to prevent clumping. Allow to simmer for 5 minutes to thicken.
  • Preheat your oven to 180C (350F).
  • Mix together flax and water and set to one side for five minutes.
  • Meanwhile, blitz together flour, baking powder, baking soda, ground almonds and butter in a food processor to combine.
  • Add the cold milk, flax “eggs” and brown sugar and blitz to combine. Divide the dough into 6 – 8 patties.
  • Place the berry mixture into an oven safe dish. Place cobbler topping on top, and bake for 25 – 30 minutes. Until golden and the berries are bubbling. Allow to cool for 5 – 10 minutes before serving. Store leftovers in the fridge for up to three days.


Vegan Lemon Chia Sheet Cake 

Preparation: 15 minutes

Cooking Time: 40 minutes 

Serves: 8-10



For the Cake

  • 240ml non-dairy milk of choice
  • 80ml olive oil
  • 130g caster sugar
  • 3 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • Zest of 2 lemons
  • 210g plain flour or plain white spelt flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 30g desiccated coconut
  • 60g ground almonds
  • 4 tsp Linwoods Whole Chia Seeds

For the Topping

  • 50g caster sugar
  • 50ml fresh lemon juice
  • 200g icing sugar
  • 3-4 tbsp fresh lemon juice
  • Lemon zest and Linwoods whole chia seeds




  • Preheat your oven to 180C (350F).
  • Line an 8 inch square tin with baking paper.
  • Blend together milk, olive oil, caster sugar, vanilla extract, and lemon juice.
  • Place liquid into a bowl, sieve in the flour, baking powder, and soda.
  • Add in the coconut, ground almonds, and mix to combine. Once combined, stir in the chia seeds.
  • Pour batter into your prepared tin. Bake in your preheated oven for 35 – 40 minutes; until a toothpick comes out clean.
  • Meanwhile add caster sugar and 50ml of the lemon juice to a pot. Bring to the boil and simmer for 5 minutes.
  • Once the cake is cooked, prick all over the top with a toothpick of cake tester. Pour over the lemon sugar syrup.
  • All the cake to fully cool in the tin.
  • Once cool, remove from the tin. Mix together the icing sugar and lemon juice. Pour over the cake. Allow to set for 20 – 30 minutes before slicing.
  • Garnish with lemon zest and a light sprinkle of whole chia seeds.