Coconut Bacon

1: Pre, heat the oven to 180°C. Place the coconut chips along with all the other bacon ingredients into a bowl and mix until all of the liquid has been absorbed by the coconut.

2: Line a baking tray (or use a non, stick one) and spread the coconut mixture onto the tray in a single layer.

3: Bake in the oven for 15, 20 minutes but every 5 minutes take it out of the oven and flip the coconut pieces to make sure that they cook evenly.

4: It should be dark golden brown and very crisp when done. Set aside to cool.

Garlic Sauce

1: Place soaked cashews, garlic, salt and water into a blender and process until very smooth. You may need to stop to scrape down the edges a few times. Keep refrigerated until needed.

Mac & Cheese Doughnuts

1: Preheat oven to 180°C. Cook the macaroni according to package instructions until al dente. Drain and put to one side.

2: In a saucepan melt the vegan butter, then add the flour and mix to form a thick paste. Cook for a minute and then start adding the non, dairy milk, 50ml at a time. Mixing until smooth after each addition.

3: When you have added all the milk add in the tapioca mix to combine then add all the remaining ingredients to create a thick sauce.

4: Add the pasta to the sauce and mix until combined.

5: Add spoonfuls of mac and cheese to a doughnut pan, taking care to make sure there are no gaps in the moulds. Depending on the size of your pan you might need to bake them in two batches.

6: Place in the oven and bake for 15, 20 minutes until the tops are crisping up.

7: Loosen the edges of the mac doughnuts and carefully flip out of the tin.

8: Drizzle with garlic sauce, scatter over the bacon bits and add some chopped chives and enjoy immediately!

This super fun recipe was created by Ellie over at Kind State Of Mind vegan food blog and Kinda Co.artisan vegan cheese company. Check her out , everything she makes is delicious!