Vegan Caramel, Date & Fresh Ginger Self-Saucing Pudding

This week’s new recipe is a caramel, date and fresh ginger self-saucing pudding. This comforting and delicious dessert is also vegan and only requires just a handful of key ingredients, hopefully, most of which you likely already have in your pantry!

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Roasted Pumpkin with Radicchio, Honey Toasted Walnuts & Warm Honey Dressing

This week's new recipe is a roasted pumpkin salad with bitter radicchio, creamy blue cheese, honey-spiced walnuts, and topped with fresh chives and orange zest. It’s a delicious combination of textures and flavours: sweet, salty, soft, and crunchy - and also quite beautiful, those colours!

The recipe comes together quite quickly. The longest time is spent waiting for the pumpkin to roast. If you are strapped for time, you could simply chop the pumpkin into smaller pieces (1-2 inch chunks) and bake for 30-40 minutes.

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Rustic Hot Cross Bun Chocolate Truffles

To celebrate Easter this year I created these beautiful rustic hot cross bun chocolate truffles. They are filled with Grand Marnier soaked raisins, spices, creamy dark chocolate filling and are super decadent and delicious. They are also unintentionally vegan - if you choose to use a vegan white chocolate for the cross.

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