Recipes & Ideas


Surrender yourself (and your loved ones) to this velvety vegan super-easy cake. Spice up Thanksgiving celebrations with this tasty yet healthy dessert. As it is gluten and dairy free there will be no regrets, promise! 

Serves 8



75g Chocolate & Orange “Against The Grain” Cookies (or cookies of choice)

Splash of oat milk (or alternative milk of choice)

1 tbsp coconut oil


1 tub of Frill Intense Chocolate

2 ripe persimmons

3 dates

Pinch of each spice: ginger, cinnamon, nutmeg


  • Leave the Frill to defrost on the side 
  • Crumble the cookies and blend them with the milk and the coconut oil with a fork until you have a dough you could spread and press into the bottom of a cake tin to make the base of your cake. Place the tin in the freezer for 5 min.
  • In the meantime, blend fruit, dates and spices until velvety smooth. Set aside. 
  • Take the tin from the freezer and start the fun part: layering! Spread Frill Intense Chocolate over the base of the cake and then pour the fruit mixture on top of it. Put back in the freezer for at least 2 hours to set (overnight for best results).
  • Serve with raspberries and fresh persimmon slices

Have a sweet and warm Thanksgiving, Frill family.