I know that I have said it before but hazelnut is undoubtedly one of my all-time favourite nuts in the world ever!!! It seems I can't help but reiterate because I will always be pulled towards them - and they will always make a delicious treat!!! (I have a caramel whip hazelnut bar planned for the near future so watch this space!! ;D)

These cupcakes are perfection. They are perfectly light, fluffy and delectable. I should also add at this point that if you can get the crunchy hazelnut butter it just takes these to the next level. There is nothing like those crunchy hazelnut pieces in your cupcakes to really bring out the flavour.

This is true for the topping to so I would recommend it all round. If you make your own hazelnut butter - I know that this can be a lot of work and kinda messy, getting the skins off - but sooooooooooooooooooo worth it, it's delicious - make sure you roast and chop a few extra hazelnut to stir in for that perfect crunch.

If you are searching for that perfect, nutty, crunchy, awesome cupcake look no further here you have it!

So grab your crunchy hazelnut butter and let’s get baking..........

Hazelnut Cupcakes with a Chocolate Hazelnut Topping  Prep Time: 20 mins                              Bake Time 18 mins                           Frosting Set Time: 40 mins       Makes 12 Cupcakes

Ingredients: Cupcakes: 1/2 Cup Crunchy Hazelnut Butter 1/3 Cup Coconut Oil – melted 2/3 Cup Powdered Coconut Sugar 3/4 Cup Non-Dairy Milk 3/4 Cup Almond Flour 1/4 Cup Buckwheat Flour 1/2 tsps. Powdered Vanilla 1 tsp. Baking Powder 1/2 tsp. BiCarb 2 tbsps. Non-Dairy Yoghurt    Chocolate Hazelnut Frosting: 1/2 Cup Chocolate Drops 1/2 Cup Crunchy Hazelnut Butter 1/2 Cup Maple Syrup  Pinch Powdered Vanilla

Instructions:      Cupcakes: 1) Preheat the oven to 170˚C   2) Beat together the hazelnut butter, melted coconut oil, coconut sugar and non-dairy milk until fully combined. 3) Mix in the almond flour, buckwheat flour and powdered vanilla. 4) Stir in the baking powder, bicarb and finally add the yoghurt. Beat until fully combined. 5) Divide evenly between a 12 lined cupcake pan. 6) Place in the oven for 18 mins. Remove from the oven and cool for 10 mins before removing from the tin and placing on a wire rack. Chocolate Hazelnut Frosting: 7) Melt the chocolate drops. Stir in the hazelnut butter, maple syrup and powdered vanilla. Set to one side until slightly firm. 8) Once the cupcakes have cooled spread the frosting over the top of each cupcake.

After spending numerous hours trudging through every shop in the local shopping centre and having crossed every name from our lists I thought we were done when he turned to me and said ‘just the chocolates to go now – everyone needs to get chocolates at Christmas.’

In that moment I realised just how right he was – and wondered why I hadn’t thought of this before – after all everyone does need chocolates at Christmas!

Ever since then I have always made sure this happens – of course now I make my own I do a different flavour every year. Last year was orange creams – next year I’m thinking of salted caramels, but this year I went for marzipans.

Which will be going out to friends and family unless I eat them all myself before I get the opportunity - with the exception of my friend in Japan whose passion is marzipan and whose chocolates went off a week ago (Dave – I hope you like them! ;))

What can I say I do LOVE marzipan – I even added a little almond oil to the chocolate to get the flavour right through. Soooooooo good!

If you have a large family over for dinner on Christmas day this can be a great way to allocate seating, I remember one year my Mum putting labelled boxes of chocolates at everyone’s places.

The table looked stunning – the chocolates were wrapped in gold ribbons and with gold crackers and decorations it couldn’t have looked more festive!

Hope you all have an amazing Christmas! :)

Luxury Marzipan Chocolates Prep Time: 40 mins                      Set Time: 2-4 hrs                                    Makes: 40 - 60 Chocolates (mould size dependent)

Ingredients:  Marzipan Filling: 2 Cups Ground Almonds ½ Cup Agave Nectar 2 tsps. Almond Extract   Chocolate 6 tbsps. Cocoa Butter ¼ Cup Cashew Nut Butter or you can make your own - recipe here :) ¼ Cup Cocoa Powder ½ Cup Powdered Coconut Sugar 2 tbsps. Coconut Oil - melted 1tsp. Powdered Vanilla 1 tbsps. Maple Syrup

Instructions: 1) Melt the cocoa butter in a bowl over a saucepan of boiling water.   2) Remove from heat and slowly stir in cashew nut butter.   3) Add all the other ingredients and stir until smooth.   4) Allow the chocolate to cool slightly until it starts to thicken.   5) Coat the edge of each cavity in the chocolate mould – leaving a hole in the middle and place in the freezer to set.   6) Mix together the ground almonds, agave nectar and almond extract to make the marzipan.   7) Fill each cavity with the marzipan leaving a couple of mm at the top.   8) Cover the marzipan with chocolate and place back in the freezer for 2-4 hrs until set.   9) Remove from the moulds and wrap in candy foil.

With a constant stream of visitors, in the shape of friends and family and every one hoping that you’ll get round to their favourites – it can be a crazy time!

So I promised that over the last few weeks I would share as many of my Christmas recipes as I have the time to bake, photograph and get them out to you!! I hope you have enjoted them!! This one is, most probably, my favourite!

I know I talk a lot about whose favourite each of my biscuits/cakes/slices is but, whilst obviously I love all the treats I bake, this one is personal favourite.

I’m sure you’re aware by now how much I love chocolate, raisins and oranges, and by default orange oil. These decadent slices contain all three!!!  

They have that real luxury Christmas taste about them.

You could imagine sitting snuggled up and warm next to a log fire, watching your favourite Christmas movie with a hot chocolate and one of these, an Orange Chocolate and Raisin Slice.

Now don’t get me wrong I enjoy these all year round – we took a batch on holiday with us this year and they are perfect no matter when or where – but I can’t help feeling that they are that little something special we look for at Christmas – the perfect slice for anyone who come to visit (especially those who like chocolate, orange and raisins!!!! ;))

Orange Chocolate and Raisin Slice Prep Time: 15 mins             Bake Time: 15 mins            Set Time: 2hrs                              Makes 24 Squares

Ingredients: Base: 100g Melted Chocolate  ¼ Cup Coconut Oil - melted ½ Cup Ground Almonds 1 tsp. Orange Oil ¾ Cup Powdered Coconut Sugar 1 tbsps. Ground Flaxseed 1 Cup Almond Flour 1 tsp. Baking Powder 2 tbsps. Orange Juice 1½ Cups Raisins (soaked in boiling water for 10 mins and then drained thoroughly)   Topping: 3 tbsp. Cocoa Butter ¼ Cup + 2 tbsps. Cashew Nut Butter or you can make your own - recipe here :) 2 tbsps. Cocoa Powder ¼ Cup Powdered Coconut Sugar 2 tbsps. Coconut Oil - melted ½ tsp. Powdered Vanilla 2 tbsps. Maple Syrup 1 tsp. Orange Oil

Instructions: 1) Preheat the oven to 170˚C.   2) In a bowl mix together the melted chocolate, coconut oil, ground almonds, orange oil and coconut sugar.   3) Stir in the flaxseed and almond flour and baking powder until thoroughly combined.   4) Fold in the orange juice and raisins and sppon into a 7" x 11" lined baking tray.   5) Place in the oven for 15 mins. Remove and set aside to cool   6) Melt the cocoa butter in a bowl over a saucepan of boiling water. Remove from heat and slowly stir in cashew nut butter. Add all the other ingredients and stir until smooth.   7) Spread over the cooled slice and place in the fridge for 2 hrs to set. Slice and enjoy! :)

I was endeavouring to make a ‘White Chocolate Cherry Fudge’ using Dalfour Black Cherry Jam as the sweetener.

(Incidentally this did work - if you fancy making a batch it’s the middle layer of this bar……………..)

However once I tasted it, not only did I fall instantly in love but, it also reminded me of Ben and Jerry’s Cherry Garcia ice cream.

I’m afraid we have now reached the confessional portion of this blog post where I must admit that I used to be a huge fan of Ben and Jerry’s ice cream and my favourite flavour was undoubtedly Cherry Garcia- hey what’s not to love about an ice cream named after a rock legend?!?!?!

I absolutely promise that I will be making and posting a ‘healthy’ version of this awesome ice cream in the future AND when I do I, most definitely, think we should have a ‘Cherry Garcia’ Chocolate Brownie Sundae but for now……..

This is a delectable brownie smothered with a irresistible layer of ‘Cherry Garcia’ fudge and finally a smooth delicious chocolate almond topping.

Honestly its soooooooo good rock bands should be writing songs about it!!!!

'Cherry Garcia' Chocolate Brownies Prep Time: 20 mins                Bake Time: 10 mins                     Set Time: 3 hrs                     Makes 24 Squares

Ingredients: Brownie ½ Cup Cashew Nut Butter ¼ Cup Rice Flour ¼ Cup Tapioca Flour ½ Cup Date Syrup 2 tbsps. Maple Syrup 2 tbsps. Ground Flaxseed ¼ Cup Cocoa Powder 1 tsp. Powdered Vanilla 1 tsp. Almond Extract 1½ tsp. Baking Powder ½ tsp. BiCarb ¼ tsp. Himalayan Salt   Cherry Garcia Cream Layer: 4 tbsps. Cocoa Butter 2 tbsps. Coconut Oil (melted) ½ Cup Cashew Nut Butter ½ tsps. Almond Extract ½ Cup Dalfour Cherry Jam 2 tbsps. Cherry Concentrate   Chocolate Topping: 3 tbsps. Cocoa Butter ¼ Cup Cashew Nut Butter ¼ Cup Powdered Coconut Sugar 2 tbsps. Cocoa Powder 1 tbsp. Maple Syrup 1 tsp. Powdered Vanilla 1 tsp. Almond Extract 1 tbsp. Non Dairy Milk

Instructions: 1) Preheat the oven to 170˚   2) In a bowl combine thoroughly all the ingredients for the base then spoon into a lined 7” x 11” baking pan and place in the oven for 10 mins. Remove from the oven and allow to cool.   3) Melt the cocoa butter in a bowl over a saucepan of boiling water. Stir in the coconut oil, cashew nut butter and almond oil.   4) Blend together the cherry jam and cherry concentrate. Slowly pour the cocoa butter/cashew nut butter/almond mix and continue to bland until completely smooth and thoroughly combined.   5) Pour over the cooled brownie and place in to freezer for an hour to set.   6) Melt the cocoa butter in a bowl over a saucepan of boiling water.   7) Remove from heat and slowly stir in the cashew nut butter, cocoa powder and coconut sugar. Add all the other ingredients and stir until smooth.   8)  Spread over the cherry garcia cream layer and place in the freezer to set for 2-3 hrs.   9) Once set use a warm knife to cut into squares.Store in the fridge to keep firm. :)

They have that luxury cookie tastes and texture - with a slight firmness on the outside and a soft, chewy centre – they are quite honestly delicious. Don’t miss out the walnuts they give it just that perfect crunch – yum! :)

I love making nut butter cookies (and of course eating them) – peanut butter have been a favourite of mine for a while now but I love a bit of variety and peanut is a strong flavour,  not that I’m complaining personally I love it, but sometimes it’s fun to experiment and have a change.

I’ve more than likely mentioned it before (once or twice) but one of my favourite things about cashew nut butter is how easily it takes in other flavours – its makes it a great base for so many things.

So when I had the idea for a coffee and walnut cookies it immediately sprung to mind that it should be a Cashew Nut Butter Coffee and Walnut Cookie! I just asked my dad – the biggest coffee and walnut fan I know - what he thinks of these cookies…………….wait for it……wait for it (he’s eating it) wait for it – he says he really needs to try another one before he can give me an opinion. 

Hmmmmm should I fall for that again? Ah hang on he says they are ‘ah fabulous’ – not a bad review from a coffee and walnut connoisseur!

Coffee and Walnut Cookies Prep Time: 10 mins                       Bake Time: 10 mins                              Makes 18 Large Cookies

Ingredients:  1 Cup Cashew Nut Butter or you can make your own - recipe here :) 2 tbsps. Coconut Oil - melted 3/4 Cup Powdered Coconut Sugar 1 Cup Ground Almonds 1 tsp. Powdered Vanilla 1 tsp. Baking Powder ½ tsp. BiCarb ¼ Cup Non-Dairy Milk 1 tbsp. Instant Coffee ½ Cup Chopped Roasted Walnuts or Pecan Nuts

Instructions: 1) Preheat the oven to 170˚C   2) Cream together cashew nut butter, coconut sugar and coconut oil. Stir in the ground almonds, powdered vanilla, baking powder and bicarb.   3) Dissolve the coffee in the non-dairy milk and stir into the mix until thoroughly combined.   4) Stir in the walnuts.   5) Using a 1 tbsp. measure scoop out the cookies and shape on a sheet of baking parchment.   6) Bake in the oven for 8 mins.   7) Remove from the oven and allow to cool for 10 mins before transferring to a wire rack.   8) Once cooled thoroughly place in an airtight container.

For a moment I wondered if I’d have enough time for this week’s blog but then I realised – there is always time for a little dessert – especially when it tastes this good.

I like to keep an eye on the frozen fruit section of my local supermarket – I should probably say all my local supermarkets as I’m lucky enough to live a short drive from pretty much every big name. I must admit I was gutted when Sainsburys stopped doing frozen peaches – especially since I can’t seem to get them anywhere else – if they still did them this would probably be a peach cobbler – as it is I’ll have to keep that one for the summer months!!

My freezer is jammed with fruit so I am always ready for a quick smoothie, dessert or treat. Still I like to keep a look out for something new or different. A couple of days back I spotted a rather large tub of black forest fruits in  Asda – a divine mix of blackberries, blackcurrants, dark sweet cherries and morello cherries.

Once I got past the idea that this might be the food eaten by forest fairies during the winter months I thought what a perfect crumble they would make – and I’m sure the fairies would love it! Oooooooo I’m distracted – I’ve just taken a bubbling, perfect, crunchy, delicious crumble from the oven – I can’t wait to try it but photos first!!!

Back to what I was saying………I defrosted the fruits before starting and found they had quite a lot of juice that I didn’t’ want to lose so I decided to reduce the fruit – juice and all – before putting it in the oven. I wanted to keep all the flavour but not have a runny crumble – it worked perfectly!!!

I know I use coconut oil a lot but I thought it would be fun to change it out this time. The macadamia nut butter gave a wonderful buttery taste – soooooooo good. If you’re not overly keen on macadamia nut butter you can use coconut oil instead – they both taste amazing to me!

Photographs done – check – let’s get to tasting! Yummmmmmmmmmmmmmmm!!! Crunchy, sweet and buttery crumble with a tart, deliciously fruity base. This is one delectably moreish winter warming dessert! Enjoy! :)

Quick tip on the crumble – sprinkle over the top and don’t push down to keep it as light and crunchy as possible – sooooooo good! Better go before it’s all gone! ;)

Black Forest Fruits Crumble Prep Time: 30 mins             Bake Time:  20 mins                                                                          Serves: 6-8

Ingredients: Fruit Base: 4 Cups of Black Forest Fruits - thawed 1 Cup Apple Concentrate 1 tbsps. Arrowroot Powder   Crumble Topping: 2 Cups Ground Almonds 2 tbsps. Macadamia Nut Butter ¼ Cup + 2 tbsps. Maple Syrup

Instructions: 1) In a saucepan combine the forest fruits and the apple concentrate and place on a medium heat for 10 mins – make sure you stir it from time to time to stop the fruit sticking and to make sure it doesn’t boil over.   2) Preheat the oven to 160˚C   3) Stir in the arrowroot powder and turn to a low heat for a further 5 mins to thicken the mixture. Remove and pour into the base of an ovenproof dish.   4) In a bowl mix together the ground almonds, macadamia nut butter and maple syrup to form a crumble.   5) Sprinkle lightly over the fruit until the entire dish is covered (it’s about 1.5-2cms deep) and place in the oven for 20 mins.   6) Remove from the oven and serve with your favourite ice cream, coconut milk or custard.

Anyway as I was saying – Pancake Day is definitely one of the best days of the year.

Not that we really need an excuse to drag out our frying pans but it was great fun to have an opportunity to experiment early with different options! I’m sure on Pancake Day even Rapunzel returns her frying pan to its proper use and makes delicious, hot, yummy pancakes, in her case probably hazelnut pancakes (ooooooooooo ‘Nutella’ pancakes…. hmmmm just putting that on the shortlist for next year!!!!!)

This year however the winner is…………………. Strawberry Shortcake Pancakes and I promise that they taste every bit as divine as they sound! Crispy pancakes, succulent strawberries and the world’s easiest strawberry sauce.

I actually was going to do a different strawberry sauce, which is also super scrummy, but involves dehydrating strawberries and therefore takes a bit of planning (if you’re interested I used it on my Strawberry Coconut Cream Tarts) It’s sooooooo good but it occurred to me, since doing last week’s Almond and Apricot Shortbread, that there might be a quicker, simpler way to create a scrumptious strawberry sauce……………………..using St Dalfour strawberry jam of course!

Six large strawberries and 2 tbsp. of St Dalfour strawberry jam – whisk them together and you’re there in less than two minutes. You can prepare it whilst you are waiting for the pancake mix to rest – so cool!

So there you have it a simple, quick but absolutely divine choice for Pancake Day.

Happy Pancake Day Everyone!! :)

Strawberry Shortcake Pancakes Prep Time: 25 mins                                 Cook Time: 15 mins                                          Makes: 18 -24 Small Pancakes

Ingredients: Pancakes: ½ Cup Cashew Nut Butter or you can make your own - recipe here :) ½ Cup Tapioca Flour ½ Cup Rice Flour 1 Cup Non-Dairy Milk 2 tbsps. Maple Syrup ½ tsp. Powdered Vanilla 1 tsp. Baking Powder Coconut Oil for frying   Toppings: Strawberry Sauce: 6 Large Strawberries 2 tbsps. Dalfour Strawberry Jam   Coconut Cream Filling: 1 pk. Rhythm Cold Pressed Coconut Milk or 1 can Coconut Milk 1 tbsp. Arrowroot Powder 1 tsp. Powdered Vanilla ½ tbsp. Maple Syrup   Fresh Strawberries

Instructions: 1) Blend together all the ingredients for the pancakes until completely smooth. Set on one side to rest for 15 mins.   2) Heat 1 tbsps. coconut oil in a frying pan spoon about 2tbsp. of the pancake mix for each pancake. They will start to bubble around the edge turn and fry each side until a light golden brown. I did mine is batches of four. Serve directly or place in a low oven to keep warm.   3) Top with strawberries, coconut cream and strawberry sauce    Strawberry Sauce: 1) Blend together the strawberries and strawberry jam until smooth.   Coconut Cream Filling: 1) Whip together the coconut milk, arrowroot powder, powdered vanilla and agave nectar. (If you are using a can of coconut milk place it in the fridge the night before. Open the can upside down and pour off the water. What you are left with is thick, creamy milk perfect for whipping.)

Like this? Try these..................................

I desperately cast my mind back to the previous day when the realisation hit me that I, not burglars, not the dog (which is good as we don’t own a dog) had eaten the last cookie. 

I opened the fridge and stared into the abyss. It had been one of those days and I needed a treat – something big small would do but there was nothing but a couple of jars of peanut butter hidden away at the back. A jar of peanut butter. Peanut butter. ‘Aha’ I thought ‘I can do something with that!’ Something simple. Something quick. Something totally scrummy!!!

Ten minutes, 1 bowl and 7 ingredients later I placed a tray of ‘Chocolate Peanut Fudge’ (it didn't actually have a name at that point) into the freezer to set it as quickly as possible.  Half an hour and 5 checks later it was set and as I took my first bite all the stresses of the day melted away. This was definitely a keeper!!

Prep Time: 10 mins                                                                                Makes 24 Squares

Ingredients: 6 tbsp. Cocoa Butter 2 tbsps. Coconut Oil 1 Cup Peanut Butter ¼ Cup Cocoa Powder ½ Cup Honey 2 tsps. Vanilla Extract

Instructions: 1) Melt the cocoa butter together with the coconut oil in a bowl over a saucepan of boiling water.   2) Remove from heat and slowly stir in all the other ingredients.   3) Keep stirring until the mixture is completely smooth.   4) Pour into a 7”x11” baking pan and place in the fridge to set.   5) Once set cut into squares.

I love my day job (really I do, it’s awesome) but the one thing that I always hate is when someone leaves. Especially when that someone is one of your, totally awesome, team and you know that you’re going to miss the vibes that they have bought to the workplace. In these dire circumstances that only way to cope is to make copious amounts of treat food and bring it into the office for everyone to indulge in.

Please welcome - Joe’s Banana Cream Pie. Joe we still miss you. And the sad truth is that Joe missed the banana cream pie. Whilst I thought the idea of trying out something new would be simply AWESOME, time was not on my side. Only starting on the Thursday night, the first attempt at a banana cream pie did not set in time to catch Joe before his departure.

Not that this was a problem for me – I totally enjoyed it. As did my weekend visitors and we made our daily quota of fruit and veg in one hit!

The new, improved, and sets in 4hrs recipe, was enjoyed by the rest of the work force on Monday afternoon - with the added bonus of the caramel sauce that I realised over the weekend would make the perfect topping!!!

Super easy to make – you really need nothing more than your blender and a bowl. So let’s get going! ;P

Banana Cream Pie Prep Time: 10 mins                          Set Time: 4-8 hrs                        Serves 10-12

Ingredients: Base: 1 Cup GF Oats ½ Cup Grounds Almonds ¼ Cup Powdered Coconut Sugar 2 tbsps. Maple Syrup ¼ Cup Coconut Oil - melted Pinch Himalayan Salt   Banana Cream Filling: 1 Cup Vanilla CoYo ½ Cup Dairy-Free Cream Cheese ½ Cup Coconut Oil - melted 2 Very Ripe Bananas ¼ Cup Maple Syrup  ½ tsp. Powdered Vanilla

Instructions:      1)      Blitz the oats for about 30 secs and place in a bowl. Add all the remaining ingredients for the base and stir until thoroughly combined. Press the mix into the base of a 8 inch round tart tin coming up the sides about an inch or so and place in the refrigerator to set for 10 mins.      2)      Blend all the ingredients for the filling until smooth and creamy.      3)      Spoon into the base and place in the freezer to set for 20 mins or in the fridge for 2 hrs. Keep refrigerated before serving.   Optional: add extra chopped banana to the top and sprinkle with left over crumbs from base or a caramel sauce.

Will I get messy making these? Yes Probably! Will it be worth it? Yes definitely! Will I find them moist, delicious and positively moreish? Absolutely!!!! 

The best bit about these is that they last for ages and they mature and get even more delicious! Only trouble with this is keeping your people’s mitts off them long enough to discover this!! 

They are so just so moist and irresistibly delectable with the consistency of a brownie and a hidden layer of peanut butter – scrummy!

The layering can be a little tricky and therefore messy as the ingredients are quite sticky, if you’re having trouble put your spoon under warm water a couple of times whilst pressing the chocolate batter unto place and you’ll find it will stop sticking. You should get good coverage on the top but don’t worry too much it will expand as it heats and join together.

I like to make my own peanut butter for these - when I get a moment I will share the process in detail – mainly because I don’t like excessive additives like palm oil, salt and sugar. However, it can be quite time consuming so when I don’t have time Meridian produce a peanut butter that is made 100% from organic roast peanuts that tastes great.

So here goes – hope you have fun making and especially eating these……… :) 

Chocolate Peanut Butter Slice Prep Time: 15 mins                     Bake Time 20 mins                                     Makes 24 Squares

Ingredients: Brownie: 2/3 Cup Peanut Butter ¼ Cup Cocoa Powder ½ Cup Maple Syrup 1 tsp. Powdered Vanilla 1 ½ tsps. Baking Powder ½ tsp. BiCarb 2 Flax Eggs (2 tbsps. Ground Flaxseed whisked together with 4 tbsps. warm water) ¼ tsp. Himalayan Salt   Peanut Butter Filling: 1/3 Cup Peanut Butter 1/3 Cup Rice Syrup 1 tsp. Powdered Vanilla

Instructions: 1) Preheat the oven at 170˚C.   2) In a bowl combine all the ingredients for the brownie. Spoon about 2/3 of the mix into a 7 x 11 inch lined baking pan.   3) Mix together the peanut butter, rice syrup and vanilla until thoroughly combined. Layer over the base.   4) Take the remaining 1/3 of the base mix and spread it over the peanut butter mix.   5) Place in the oven and bake for 20 mins.   When making this recipe you might get a little messy putting the layer together as they can be quite sticky but it is sooooooo worth it. The final cake is so moist and tasty! :)

Like this? Try these.................................

After all pumpkin pie is, without a doubt, the number one dessert sought after and requested at Thanksgiving.

Not being a particularly common dessert here in the UK I must admit that, when I was offered it on the menu the first time I visited America, I was a little too cautious to try. Little did I know I was missing out on one awesome autumn dessert!

I may be British but I love he whole concept of Thanksgiving – taking a moment to be thankful for all the good things in life. Just concentrating on them – family, friends, a comfortable life, job and a warm house to live in.

Enjoying the beauty of the world around - the red and gold leaves as they tumble to the ground - the whole earth falling asleep ready to replenish itself for spring.

With this in mind, and pumpkins always readily available this time of year, I decided it was time to try a pumpkin pie - and of course serve it with a warm, sweet, vanilla bean custard. It is, after all, the perfect pudding for these chilly November days.

The custard may not be the same colour as the instant bright yellow shop ones (if you want it more yellow in colour you can add a little turmeric – but not too much – just for colour not flavour!) but it is soooooooooooo rich in deep smooth vanilla flavour.

You can serve it warm or cold and the mix can be made ahead and stored in the fridge ready for heating just when you need it. I do hope that you try it out and enjoy it as much as we did here! :)

Thanksgiving Pumpkin Pie Prep Time: 20 mins                                Bake Time: 28 mins                           Serves: 10-12

Ingredients: Base: ¾ Cup Brazil Nuts 1 Cup GF Oats ½ Cup Medjool Dates 2 tbsps. Maple Syrup 1 tbsps. Boiling Water 1 tbsps. Coconut Oil - melted   Pumpkin Pie Filling: 1 Cup Pumpkin Puree ½ Cup Cashew Nuts – soaked for at least 4 hrs 1/3 Cup Powdered Coconut Sugar 2 tbsps. Arrowroot Powder 1 tsps. Pumpkin Pie Spice ¼ tsp. Powdered Vanilla ½ tsp. Baking Powder Pinch Himalayan Salt   Topping: 1 tsps. Pumpkin Pie Spice 2 tsps. Powdered Coconut Sugar

Instructions: 1) Preheat the oven to 170˚C   2) Blitz the brazil nuts in a food processor or in the blender until roughly ground. I like mine to be fairly fine but still have texture. Place in a bowl.   3) Grind the oats for about 1 min in the blender – you’re looking to just make them a little denser than flour. Add to the brazil nuts.   4) Blend the dates, maple syrup and boiling water until smooth.   5) Stir the date mix and the coconut oil into the oats and brazil nuts until fully combined.   6) Press the mix into the base of a 8 inch round tart tin coming up the sides about an inch or so and place in the oven for 8 mins until a light golden brown.   7) Remove from the oven and allow to cool.   8) Blend together all the ingredients for the pumpkin pie filling until completely smooth. Place in the oven and bake for 20 mins.   9) Remove from the oven and allow to cool thoroughly before sprinkling with the pumpkin pie and powdered coconut sugar. Slice and enjoy! :)

Vanilla Bean Custard Prep Time: 5 mins                        Cook Time: 10 mins                              Serves: 10-12

Ingredients: 1 300g pk. Firm Silken Tofu 2 tbsps Arrowroot Powder 2 tbsps Rice Flour ½ Cup Maple Syrup ½ tsp. Powdered Vanilla 1 Cup Non-Dairy Milk

Instructions: 1) Drain the tofu by squeezing it between kitchen towel.   2) Blend together all the ingredients until completely smooth. Pour into a saucepan.   3) Heat on a medium flame for 10 mins until the mix starts to warm and thicken.   4) Remove from the heat and serve immediately.   Once blended but before cooking, this custard can store in the fridge in an airtight container for up to 5 days. Can be served hot or cold.

Liked this? Try these..........................................................

I love treats with hidden fruits and vegetables and this secretly contains pumpkin puree amongst all its other goodness. My niece loves them as they are but if you want it more child friendly just miss out the pumpkin pie spice – but leave in the pumpkin.

Pumpkin has a naturally slightly sweet flavour that lends itself to baking – no need to mention all the hidden goodness because they just taste great!

So whip up a couple of batches of these and, once you’ve finished handing out the plain ones to your trick-or-treat visitors, call the girls and prepare for a night binge-watching your favourite scary movies.

Now I must confess I’m not a big one for horror movies – Hocus Pocus is about as scary as I go, or if I really want to spook it up maybe a Halloween special of Pretty little liars – hey give me a break do you not remember Alison’s story about the twins or the Liar’s eventful visit to Ravenswood – I get chills just thinking about it. Oooooooo…………………………………………………….. 

Seriously though whatever your favourites are you’re gonna want some of these ready and waiting before you settle in. It’s Halloween after all so be sure remember the most important rules for surviving the night………………………………………

1. Always assume that the monster isn’t dead
2. Don’t leave on your own – especially saying ‘I’ll be back!’
3. Don’t sneak up on people
4. Don’t touch anything that you don’t already know what it is and what it does
5. Always turn on the lights
6. ALWAYS bring Pumpkin Pie Peanut Butter Cups

Pumpkin Pie Peanut Butter Cups Prep Time: 20 mins            Fridge Set Time: 1 hr 20 mins                                        Makes: 24 Mini Cups

Ingredients:   Peanut Chocolate: 3 tbsp. Cocoa Butter 1 tbsps. Coconut Oil ¼ Cup Peanut Butter 2 tbsps. Cocoa Powder 2 tbsps. Maple Syrup 2 tbsps. Powdered Coconut Sugar 1 tsps. Powdered Vanilla Pinch Pumpkin Pie Spice   Peanut Pumpkin Pie Filling: ¼ Cup Pumpkin Puree ¼ Cup Peanut Butter 1 tbsp. Coconut Oil 1 tbsp. Maple Syrup ¼ tsp. Pumpkin Pie Spice

Instructions: 1) Melt the cocoa butter together with the coconut oil in a bowl over a saucepan of boiling water.   2) Remove from heat and slowly stir in all the other ingredients for the peanut chocolate.   3) Keep stirring until the mixture is completely smooth.   4) In a bowl mix together all the ingredients for the filling and place in the freezer for20 mins.   5) Line 24 mini muffin tray. Cover the bottom of each liner with chocolate (about 1 tsp.) and place in the freezer to set for 10 mins.   6) Scoop ½ tbsp. of the pumpkin mix and form a round patty. Place on top of the chocolate base.   7) Cover each patty with chocolate and place in the refrigerator to set for 1 hr.   8) Store in the fridge.

A simple, basic cookie, easy to make, delicious every time and jammed full of goodness! After all even the healthiest cookie should be delectable and scrumptious.

Just to add to the delectable scrumptiousness of these cookies I used maple syrup as the main sweetener – I know I have an absolute passion for maple syrup - but that soft hint of caramel toffee, which is the quintessential flavour of maple syrup, sweet but still so light, is the perfect combination with the oats and raisins making for a truly delicious cookies.

I like to soak the raisins in boiling water for 10 mins before adding them to the mix.  This softens the raisins and helps to keep them moist and plump and prevents them from burning when cooking.

You’ll find that these spread a bit whist cooking so be sure to leave some space between them on the sheet.

I like mine a little flatter so I press them down very gently when I first get them out of the oven.

This is completely optional – it you like a thicker cookie just leave them to cool and I promise you won’t be disappointed! :)  

These are an amazing little cookie that can be enjoyed at any time – sure to fill you up when you are hungry and a great one for the kids!

Maple and Raisin Oat Cookies  Prep Time: 10 mins                                          Bake Time: 10 mins                               Makes: 24 Cookies

Ingredients: 2/3 Cup Maple Syrup 1/3 Cup Powdered Coconut Sugar ½ Cup Coconut Oil (melted) 1 tsp. Powdered Vanilla ½ Cup Ground Almonds ½ Cup Almond Flour 2 Cups GF Oats 2 tsp. Baking Powder 1 tsp. BiCarb 2 tbsps Non-Dairy Milk   1 Cup Raisins (soaked in boiling water for 10 mins)

Instructions: 1) Preheat the oven to 170˚C   2) Cream together maple syrup, coconut sugar and coconut oil. Stir in the powdered vanilla and ground almonds.   3) Gradually fold in the almond flour followed by the baking powder, bicarb non-dairy milk.   4) Stir in the raisins.   5) Using a 1 tbsp. measure scoop out the mixture setting well apart on a sheet of baking parchment.   6) Bake in the oven for 10 mins.   7) Remove from the oven and, with the back of a spoon gently press down each cookie. Allow to cool for 10 mins before transferring to a wire rack.   8) Once cooled thoroughly place in an airtight container.

Liked this? Try these........................................................

Sometimes it's great to sit in the great outdoors and let life pause for a moment. You know you find that corner near you – a seat by the canal, under your favourite tree in the park or even your front doorstep. Just occasionally I like to take an afternoon cuppa out with me and, of course, a great cookie.

It's a chance to take a breath and enjoy that moment and these dreamy cookies complement that cup of fruit tea entirely. They are so smooth and creamy with that touch of a tang of citrus orange, but with a soft crumbly texture, yet still the cookie holds together. 

I love orange flavour and cashew nuts are the perfect complement as they really enhances that zesty citrus flavour, while adding a crunch nutty texture of their own. Too good to resist!

Sweet, but not too sweet with the perfect tang! I'm really not too sure how or when I came up with the idea for these. It feels as if they were always there in my head crying out to be made and eaten.

They are super simple to make, perfectly delicious and are ready fresh from the oven in minutes. 

If you like orange give them a go; I don't think you will be disappointed.

Orange and Cashew Nut Cookies Prep Time: 10 mins                    Bake Time: 8 mins    Makes: 24 - 30 Cookies

Ingredients: 1 Cup Cashew Nut Butter 2 tbsps. Coconut Oil - melted 3/4 Cup Powdered Coconut Sugar 2 Cups Ground Almonds 1 tsp. Powdered Vanilla 1 tsp. Baking Powder ½ tsp. BiCarb ¼ Cup Non-Dairy Milk 1½ tsps. Orange Oil ½ Cup Chopped Cashew Nuts

Instructions:      1)      Preheat the oven to 170˚C         2)      Cream together cashew nut butter, coconut sugar and coconut oil. Stir in the ground almonds, powdered vanilla, baking powder and bicarb.         3)      Add the non-dairy milk and orange oil and stir into the mix until thoroughly combined.         4)      Stir in the cashew nuts.         5)      Using a ½ tbsp. measure scoop out the cookies and shape on a sheet of baking parchment.         6)      Bake in the oven for 8 mins.         7)      Remove from the oven and allow to cool for 10 mins before transferring to a wire rack.

I have a recipe for another strawberry ice cream which is soooooooooooo scrumptious. It is based on an age old recipe (well it was from my childhood anyway) that my Mum passed on to me and I translated into a dairy-free version.

When I started analysing that recipe I began to realise why it worked so well. Half the fruit is cooked and the other half is fresh. This means that you keep all the flavour plus it’s sweeter. I love how this makes something just sooooooo incredibly delicious and I have always considered it worth the time to make it (it doesn’t take too long it’s just not quite as quick as this one!! ;))

See it occurred to me when I started thinking about doing a cheesecake version of my strawberry ice cream that I could make it even easier – plus you wouldn’t even need to use the hob at all.

The principle is the same but you use a strawberry jam - yep I used my ever favourites Daflour strawberry jam – instead of making it. This way all you need to do is blend the ingredients together and bam – you’re done!!! Talk about easy right!!!

If you have an ice cream maker you can run it though that and then stir in the shortbread before popping it in the freezer. If not……………I freeze it overnight, take it out for 15 mins, chop it into squares and blend it again and stir in the shortbread and pop it back in the freezer for another couple of hours before serving.

So here goes…………………..

Super Simple Strawberry Cheesecake Ice Cream Prep Time: 10 mins            Bake Time 15 mins        Makes: 18-24

Ingredients: 2 Cups Coconut Milk 1 Cup Non-Dairy Cream Cheese – I used Violife 2 Cups Fresh Strawberries 1 Jar Daflour Strawberry Jam ¼ Cup Maple Syrup ½ tsp Powdered Vanilla ½ Cup Broken Shortbread – I used this recipe

Instructions: 1) Blend together the coconut milk, non-dairy cream cheese, strawberries, strawberry jam, maple syrup and powdered vanilla until smooth   2) Freeze overnight.   3) Remove from the container and chop into pieces. Place into a blender and blend until smooth. The mix should be a bit like soft whip ice cream when you’re finished. Stir in the shortbread.   4) Place back in the freezer for 2-4 hrs before serving.

I got through to 20 (I know!!!!) without ever having tried one! I had just taken up salsa dancing and a friend I met there named them as her favourite Easter chocolate.

I must admit that mine had always been Cadbury’s creme egg (I’m so making a copycat version of them one day, just need to figure the filling!!!)

I’d never tried Lindor before but that Easter I did. They were so creamy and delicious I knew I had been missing out but there is no need to miss out any more. These chocolate cream filled mini Easter eggs are everything you would hope for – just like that first bite of a Lindt Lindor Easter egg – smooth, rich, creamy perfection. Once blended nobody will even be able guess the ingredients you used!!

The cashew nuts are just so creamy – make sure that you soak them for long enough – I would say at least 4 hrs but overnight is better! It’s actually the quality I love best about cashew nuts. I love all nuts but cashew nuts blend sooooooooooooooooo well that there isn’t even a trace of them left. It’s the reason they make the easiest nut milk (no straining plus the whole nut for extra nutrition/fibre) and it is why they are the perfect choice for these chocolate cream (emphasis on the cream there) filled Easter eggs!

I like them being whole eggs rather than halves but putting them together can be a bit tricky! I found the best method was to use two matching Easter egg moulds. Keep one set in the mould and remove the other.

Coat the one in the mould with a little melted chocolate and place the matching half on top. Once set remove from the mould and there you have it a whole, chocolate cream filled mini Easter egg. Super scrummy – you’ll be hiding the in really obscure places! ;)

Quick tip on the chocolate…… It’s really cold here at the moment so keeping the chocolate the right consistency was a bit of a challenge. If you have to reheat it and are using a microwave be really careful not to burn the chocolate – I use a really low heat on mine.  

Hope you have a lovely Easter! :)

Chocolate Cream Filled Mini Easter Eggs Prep Time: 40 mins                      Set Time: 2-4 hrs                                   Makes: 40 Mini Easter Eggs

Ingredients:  Chocolate Creme Filling: 3 tbsps. Cocoa Butter 1 tbsps. Coconut Oil - melted ½ Cup Cashew Nuts (soaked overnight) 2 tbsps. Cocoa Powder ¼ Cup Maple Syrup 1tsp.Powdered Vanilla Chocolate: 6 tbsps. Cocoa Butter ¼ Cup Cashew Nut Butter or you can make your own - recipe here :) ¼ Cup Cocoa Powder ½ Cup Powdered Coconut Sugar 2 tbsps. Coconut Oil - melted 1tsp. Powdered Vanilla 1 tbsps. Maple Syrup

Instructions: Chocolate Cream Filling: 1) Melt the cocoa butter in a bowl over a saucepan of boiling water.   2) Place all the ingredients in a blend and blend until completely smooth.   Chocolate: 3) Melt the cocoa butter in a bowl over a saucepan of boiling water.   4) Remove from heat and slowly stir in cashew nut butter.   5) Add all the other ingredients and stir until smooth.   6) Allow the chocolate to cool slightly until it starts to thicken.   7) Coat the base of each cavity of two matching mini Easter egg chocolate moulds – leaving a hole in the middle and place in the freezer to set.   8) Fill the cavity with the chocolate cream filling leaving a couple of mm at the top and place in the freezer for 20 mins.   9) Remove the filled eggs from one of the moulds. Cover the top of each egg in the other mould with melted chocolate and place the matching egg on top.   10) Leave for 2-4 hrs until set before removing from the moulds and wrapping in candy foil.

I know that I have mentioned in past Mother’s Day posts about how great my Mum is, over the years she has been amazingly kind, loving and so supportive of everything I have ever done. She is just great – which is one of the reasons why I enjoy baking something extra special just for her.

And if there ever were an incredibly decadent, amazingly delicious, mouth-watering slice this would be it! Light and fluffy, sweet and nutty it balances the smooth with the crunch perfectly.

Don’t miss out the bit where you whip it up – I like to borrow my Mum’s kenwood chef to do this – thanks Mum – but it is also possible by hand, it just takes a bit more time. So worth it, I promise you – it really gets the air bubbles in and makes it light and fluffy and is, after all, the whip bit in the Caramel Whip and Hazelnut Slice! :D

Any nuts will do but I like hazelnuts on this one. Pecan can also make a great choice against the caramel.

So let’s get going – hope everyone has a beautiful day! <3 <3 <3

Caramel Whip and Hazelnut Slice Prep Time: 20 mins               Top Setting Time: 40 mins           Set Time:2-4 hrs Makes: 18

Ingredients: Base: 2 Cups Shortbread Biscuit Crumbs – recipe here 1 tbsps. Maple Syrup 1 tbsps. Coconut Oil - melted   Topping: ¾ Cup Cashew Nuts – (soaked overnight) ½ Cup Coconut Oil – melted ¼ Cup Creamed Coconut ½ Cup Powdered Coconut Sugar ¼ Cup Maple Syrup 1 tsp. Powdered Vanilla   ½ Cup Chopped Roasted Hazelnuts   Salted Caramel Drizzle: 2 tbsps. Powdered Coconut Sugar ¼ Cup Maple Syrup 2 tbsps Coconut Oil - melted  Tiny Pinch of Himalayan Salt

Instructions:      1)     In a bowl combine thoroughly all the ingredients for the base. Press the mix into the base of a 7” x 11” pan and place in the refrigerator to set for 10 mins.      2)      Blend all the ingredients for the topping together until completely smooth. Place in the freezer for about 40 mins. Remove from the freezer and beat to create a light creamy frosting style topping.      3)      Spread the caramel whip topping over the base and sprinkle with the hazelnut.      4)      Stir the powdered coconut sugar, maple syrup, coconut oil and salt together until smooth. Drizzle over the top of the hazelnuts.       5)       Place in the fridge for 2-4 hrs to set – slice and enjoy! :)

Nothing beats a long lazy Sunday morning after a crazy work week and whether you are spending it chilling in your PJs with your latest favourite series on Netfix or having a great get together with family and friends discussing your latest favourite series on Netflix - these pancakes make the perfect Sunday morning brunch.

Whichever it is I promised that these are super quick and easy to make giving you maximum time with Netflix or preparing for guests – or even a little of both! I love meeting up with family and friends. - it’s always great to catch up and chill with a late Sunday breakfast.

These are something so easily prepared and cooked – you can even blend them up the day before, and store in the fridge ready to go when you guest arrive for a quick breakfast/brunch – on the table in no time!

We like to stack them in a warm oven so everyone can eat together and they still work beautifully!

These particular pancakes have a delicious tang of lemon that combines perfectly with the sweet sultanas and creamy, fluffy pancake mix. I like to serve mine with a squeeze of lemon juice and a splash of maple syrup!

Leftover pancakes can be stored in the fridge and reheated the next day – making an awesome instant leftovers breakfast or dessert!!!

So bring out your blender, frying pan, those lemons and sultanas and let’s get cooking! ;)

Lemon and Sultana Pancakes Pancakes Prep Time: 5 mins                                 Cook Time: 15 mins                                          Makes: 18 -24 Small Pancakes

Ingredients: Pancakes: ½ Cup Cashew Nut Butter ½ Cup Tapioca Flour ½ Cup Buckwheat Flour 1 Cup Non-Dairy Milk 1 Lemon Juice and Zest 2 tbsps. Maple Syrup ½ tsp. Powdered Vanilla 1 tsp. Baking Powder ½ Cup Sultanas   Coconut Oil for frying   Toppings: Maple Syrup  Lemon Juice

Instructions:      1)      Blend together all the ingredients for the pancakes, except the sultanas until completely smooth. Stir in the sultanas and set on one side to rest for 15 mins.      2)      Heat 1 tbsps. coconut oil in a frying pan spoon about 2tbsp. of the pancake mix for each pancake. They will start to bubble around the edge turn and fry each side until a light golden brown. I did mine is batches of four. Serve directly or place in a low oven to keep warm.        3)      Top with maple syrup and lemon juice.

However, it would appear that I have already finished the whole piece and I haven’t even started! So it seems I will have to either a) work from memory or b) have another piece (maybe I should wait o that until I’m done!)

I fell in love with Dalfour’s Jam a few years back – I haven’t tried one yet that I haven’t found delicious (and I’ve tried more than a few of the range) - and all 100% fruit.  

There is a health food shop a 15 min drive or so from where I live and they stock nearly all of them! The only trouble I have is deciding on my favourite – blackcurrant, golden peach, black cherry, cranberry and blueberry, four fruits, apricot, raspberry, strawberry – they’re all divine!

Generally I would say my No.1 is the black cherry – yes I know I’ve used it in more than a few recipes! Perfect every time, full of these wonderful plump juicy cherries that rise to the top ready to be scooped out – sweet and delicious – I simply can’t resist.

Last week I was discussing the range with a friend - another avid fan – and when I got home I realised we’d missed apricot from the list completely. So easily overlooked as it is quite a mild flavour but shouldn’t be because it is, like all the others, just sooooooooo good!

Plus perfect for baking. Especially when mixed with almonds and shortcake and since I don’t’ want it missed – it’s too good for that – it as first choice for this scrummy treat.

Quick tip on making the shortcake – when placing the top layer on the shortcake, over the jam, make sure that you press the two layers firmly together around the edge to seal it or the jam will bubble through. I try to shape it as close as I can before placing it over the top – once it’s on it’s on! :)

Guess it’s time for that second piece now…………………………………………….

Almond and Apricot Shortcake Prep Time: 15 mins            Fridge Set Time: 30 mins             Bake Time: 30 mins                                        Makes: 1 Round

Ingredients: ½ Cup Coconut Oil - melted ½ Cup Powdered Coconut Sugar 1 Cup Almond Flour ½ Cup Ground Almonds ¼ Cup Tapioca Flour 1 tbsp. Arrowroot Powder 1 tsp. Powdered Vanilla 1 tsp. Almond Extract 1½ tsps. Baking Powder ½ tsp. BiCarb 2 tbsps. Almond Milk   2/3 Cup Dalfour Apricot Jam   2 tbsps. Flaked Almonds for the topping

Instructions: 1) Cream together coconut sugar and coconut oil.   2) Gradually fold in the almond flour, ground almonds, tapioca flour, arrowroot powder, powdered vanilla, almond extract, baking powder and bicarb.   3) Stir in enough almond milk to form a dough.   4) Place in the fridge for 30 mins.   5) Preheat the oven to 160˚C.   6) Divide the dough in half and press half into the base of a 7 inch round sandwich tin making sure you come up the sides. Fill with the apricot jam.   7) Roll out and shape the other half of the dough large enough to cover the top. Place over the jam and press the edge firmly together.   8) Sprinkle the flaked almonds over the top and place in the oven for 30 mins.   9) Remove and allow to cool for 10 mins before removing from the pan.   10)Allow to cool thoroughly before slicing.

I love to make an extra special treat for a special friend who loves his Daflour jam – especially the cherry one!

We’ve had many super-fun nights, and playing wink murder, singing karaoke until our voices were hoarse, and numerous other capers, leading to many laughs and copious consumption of free-from foods!!

Last time was a cherry lemon mousse – whipped up last minute and inspired by my friend’s, and my own, love of Dalfour’s Cherry Jam. Sooooooooooo delectable- it makes anything just that bit more extravagant.

This friend recently moved and so, before he left, a new recipe – including Dalfour cherry jam was clearly required. Of course I used only the best ingredients and if there ever was a slice to be called an indulgent treat, this would be it.

Layers of chocolate cake, cherry mousse, cherry jam and drizzled with chocolate, it is rich, decadent perfection! Every mouthful will transport you to heaven! 

So let’s get baking!

Juba’s Cherry Chocolate Slice Prep Time: 35 mins               Bake Time: 25 mins          Set Time:24 hrs Makes: 18-24 Slices

Ingredients: Base: 1/3 Cup Coconut Oil – melted ¾ Cup Powdered Coconut Sugar ¾ Cup Non-Dairy Milk 1½ tsps. Powdered Vanilla   ½ Cup Almond Flour ¼ Cup Buckwheat Flour ¼ Cup Tapioca Flour ½ Cup Cocoa Powder ¼ Cup Non-Dairy Yoghurt ½ tsp. Baking Powder  1 tsp. BiCarb Filling: ½ Cup Coconut Milk 1 tsp. Agar Agar ¼ Cup Maple Syrup 1 tsps. Powdered Vanilla 1 tsps. Almond Extract ½ Cup Frozen Dark Sweet Cherries 1 pk. Non-dairy Cream Cheese ½ Cup Arrowroot Powder Topping: 1 Jar Dalfour Cherry Jam

Instructions:      1)      Preheat the oven to 170˚C        2)      Beat together the melted coconut oil, coconut sugar, non-dairy milk and powdered vanilla until fully combined.      3)      Mix in the almond flour, buckwheat flour, tapioca flour and cocoa powder.      4)      Finally add the yoghurt, baking powder and bicarb - beat until fully combined.      5)      Spoon into a lined 7” x 11” baking pan and bake in the oven for 25 mins     6)      Leave in the tin to cool.       7)      In a saucepan whisk together the coconut milk, agar agar, and agave nectar. Leave to stand for 10 mins.      8)      In a bowl combine thoroughly all the ingredients for the base. Press into a 6” round pan and place in the refrigerator to set for 10 mins.      9)      Place the coconut milk, agar agar and agave mix on a medium-high heat for 10 mins. Stir continuously.      10)   Blend together all the ingredients for the cream cheese filling including the coconut mix until completely smooth.      11)   Pour the cream cheese filling over the digestive base and place in the fridge to set overnight.      12)   Once set spoon the cherry jam over the top.      13)   Melt and drizzle the chocolate over the jam place in the fridge for 20 mins.      14)    Slice and serve. :D