An Indulgent Recipe That’s Great for Children and the Little Kid in All of Us

For regular readers, you’ll be happy to know that Paula of Eat Taste Love Tasmania has developed two more children’s recipes for my blog posts. Paula developed the Macaroni cheese recipe for us all which is sensational. Who has tried it?
I am yet to test the two new recipes out so have decided this time around for kids recipes to share with you a children’s recipe that I made last week. It isn’t really a children’s recipe as it will be loved by any age but I feel it would be a good one to make with children of any age and is a good way to get more fruit into their diets. 
You can use any of your child’s favourite fruit in this recipe. If you can’t do nuts then either just use coconut yoghurt or make the sunflower cream instead.
The recipe is versatile.
Also be sure to serve this dessert up decadently and where it can be eaten without worrying about making a mess. I hated to make mess with my food when I was a child as I knew that it would mean more work for my mum and as a consequence I often spilled it down me anyway. So these days, like my dear friend Mahant also does, I wear an apron when I eat, it’s like an adult bib and it allows me to relax and be super messy and really enjoy what I’m  eating.  
I suggest serving this dessert in a bowl, a beaker or a glass placed on a big plate so that when your children dig in with their spoons it doesn’t matter if it falls everywhere as they can eat it with their fingers off the plate afterwards. That’s what I did anyway when I gobbled down this dessert.
The inspiration for this recipe comes from my all time favourite vegetarian cook book Zorba the Buddha which is actually out of print and if you did want to pick up a copy you would be set back hundreds of dollars. So I intend over the years to veganise as many of the recipes and share them with you. The recipe I have already shared with you which was inspired from Zorba the Buddha was also a recipe I made with children in mind. Tofu Egg Fried Rice.


Fruit in the Clouds Decadent Dessert

Note you will need to put the olive oil in the freezer for 3 hours before making this dessert.
This is what the solidified olive oil will look like.
Makes 3 to 4 portions
½ cup flour (regular or gluten free)
2 tbsp rapadura sugar 
¼ cup olive oil 
1½ tbsp chocolate chips 
1 punnet of strawberries (save one for each dessert for the topping) the rest cut into chunks
1 cup of other fruit (I used frozen raspberries)
1 cup cashews
½ cup filtered water
½ tsp vanilla
2 tbsp agave
250g coconut yoghurt


  1. In a bowl place the flour and sugar and whisk through to remove any lumps. Add olive oil and rub through with your fingertips. Place this in a baking dish and put in a 160°C oven for 5 minutes. Then give it a stir and add the chocolate drops on top and cook for a further 10 to 15 minutes.  When you take it out of the oven give it another stir, as you want it to be crumbly with a few bigger pieces.
  2. In a high speed blender, place the cashews, filtered water, vanilla and agave. Blend until smooth.
  3. To assemble the desserts; crumble two thirds of the crumble into the glasses and then top with the fruit (reserving one strawberry per dessert). Divide the cashew cream and then the coconut yoghurt. Add the remaining crumble to the top and decorate with strawberry slices.
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool

Cooking School News

It’s all happening at Veet’s Vegan Cooking School. For those who don’t know I have just started a post graduate degree in Nutrition with Deakin University and after a twenty six year break from university I feel excited and overwhelmed. So much enjoying what I am learning so far.

Module Eight of the Vegan Chef Training

As well as studying, I am finalizing the rewrite of the syllabus for Module 8 of The Vegan Chef Training. And as much as I am sad that Emily of Sweet Bones in Canberra will not be coming next year to teach Celebration Cakes I have secured the exceptionally talented Tara Pearson of Byron Bay Cake Boutique
to come and facilitate. The Vegan Chef Training for 2021 is getting ready to be a ripper.
For more information on the Vegan Chef Training

Three Day Vegan Foundation Cooking Course, Early Bird Price

This course will run again in August, September, October and December this year and as I only take 6 people I feel confident we will be allowed to run all of these courses. They are booking steadily which is lovely. I hope to cook with you in one of them
I have never in the 5 years had a discount on this course but decided to offer one post COVID 19 lockdown as I was helped out so much during this time that I feel that I want to pay it forward. I have decided to extend the early bird price to the 31st of August. If you book into any of the Vegan Foundation cooking courses and pay the first deposit by the 31st August you will receive a 10% discount.
For more information on the 3 Day Foundation Course

Online Cooking Course

In November I will be launching a 4 module Online Cooking Course for those people who can’t make it to the Northern Rivers right now to attend a Vegan Foundation Cooking Course. It will cover different material to the Vegan Foundation Course so once you are able to travel again there is nothing stopping you in coming along to complete the 3 day course too.  I have been writing the first module of the online course and I am excited. We will film in September, which I’m very much looking forward to. I will keep you all updated on the process.
For someone who said I would never ever put an online course together and was filled with dread every time a friend suggested I do it,  I have to admit I am really enjoying the creative process of putting this together.
Have a great week everyone 
With gratitude Veet


Categories:Kids Meals Sweets

Tags:Strawberries chocolate Coconut Cashews

Share This Post:

Related Posts