As regular readers know, dessert is my favourite meal of the day. I often think about how surprisingly easy it was for me to become vegan, and yet how difficult I find it to skip dessert. Sure, dessert may not be the best thing for my teeth or waistline, but eating animal products has such a huge impact on the world around me, cutting it out and continuing to do so is easier than ever. As for dessert, we forge on!

My Healthy Berry Slice makes dessert much less sugary but still all kinds of sweet. The recipe uses very little sugar (but you can certainly add more, to taste) and is packed with wholesome, healthy ingredients. It freezes well and tastes great as a morning tea treat. 

Made with my lovely friends from Nature's Charm, this recipe is easy, tasty and the perfect celebration treat. My Vegan Crepe Cake combines a stack of crepes made using my classic recipe, layered with Nature's Charm Coconut Whipping Cream and topped with Nature's Charm Chocolate Fudge Sauce (links to products in the list of ingredients).

You can make the crepes in advance to save time before a special event, and serve with your favourite vegan ice-cream. Totally cruelty-free and delicious!

I love coming up with decadent, extravagant and indulgent desserts, especially when the results are so fabulous! My Vegan Opera Cake combines a fluffy sponge, a creamy buttercream, a rich coffee syrup and a smooth chocolate ganache. It takes time, concentration and effort, but the results are well worth it. It's looks beautiful as the feature of a high tea, morning tea or party platter, and can be made in advance and frozen until needed. It's a rich and complex cake that will hit all the right spots. 

*Try not to confuse the layers. Your opera cake should be made up of (from top to bottom): croustillant, sponge, coffee syrup, buttercream, sponge, coffee syrup and ganache.

I was speaking to a Ukrainian friend who asked what kind of food we enjoy in Australia during Easter. I thought about it and said, 'We don't really have any Easter specific food, except for maybe chocolate eggs.' Shameful! How could I forget about the magnificent hot cross bun! 

Store bought varieties of this soft and filling treat usually use dairy and eggs, and have loads of sugar added on top of the already sweet dried fruit. My Super Soft Hot Cross Buns are not only free of dairy and eggs, but are lower in sugar than your average bun. They take patience and a keen eye, but you'll be so satisfied when you smell your glorious warm buns in the oven (that sounds weird but I assure you I'm being genuine), and feel a fabulous sense of accomplishment. In my experience, any kind of bread or pastry making is really rewarding.

You can add extra dried fruit, mixed peel or whatever you have on hand, and more sugar if you like a sweet bun. They taste divine when warmed up, but can store in an airtight container for a couple days and freeze well. This recipe makes 12 big ones, but you can divide the mixture differently if you want them smaller - just heat them up when you're ready to eat, add a schmeeeeer of vegan butter go for gold.