dessert

If you have been searching for the easiest fruit cake recipe on the planet – search no longer. I have found it! I clipped this recipe from a magazine about 10 years ago, and stupidly never made it. But fate intervened, championing this recipe’s potential, as it fell out of my ancient recipe file while I was desperately searching for my grandmother’s cinnamon smoothie milk shake recipe.

My mum and I make these raw fruit balls all the time and they are absolutely delicious. We use raw almonds, cashews and macadamias as our nutty blend. But you could use any nuts that tickle your festive fancy. Just know that each nut mix will yield a treat of a different personality. Roll out these vegan treats.

This vegan coconut ice cream was inspired by my many trips to Thailand and is absolutely divine! One really important thing about making coconut ice cream – the base must be really well chilled before churning in the ice cream maker or the ice cream will be too soft and slushy. Try and chill it for a minimum of three or fours hours. Overnight is actually preferable for the best results.

Our first taste of these sweet chewy delights came on top of a rich, creamy Pumpkin Praline Cheesecake. Word of warning: although the recipe yields a stunning 2 cups, you will have a difficult time keeping these around as long as the cheesecake; they are wickedly delicious snacks that will sing your name invitingly...