Sweet indulgence over the Easter break doesn't have to mean dairy products.   

Here are some fabulous dairy-free options to keep your sweet tooth happy this Easter.  

And for those who get their chef on over the Easter break - here's a few recipes for vegan treats that are too good not to share.

NOT CROSS BUNS from Natural Harry

INGREDIENTS:

2 cups (200g) organic rolled oats, ¼ teaspoon salt, 1 teaspoon baking powder, 3 teaspoons mixed spice, 1 teaspoon cinnamon, 2 ripe bananas, peeled, 2 tablespoons hulled tahini, 1/4 cup plant-based milk (or water), 4 medjool dates, pitted, 1/2 cup dried currants, 2 tablespoons brown rice flour

METHOD:

Pre-heat oven to 180°C/356°F fan-forced and line a medium sized square or rectangular slice tin with greaseproof baking paper.  Add oats, salt, baking powder and mixed spice to your food processor and blitz until a flour is formed.  Add the bananas, tahini, plant-based milk and dates and blend until smooth. Mix in the currents and spread evenly into the tin.  Bake for 10 minutes.  Whisk the brown rice flour and just enough water together until a paste is formed.

Pipe or drizzle over the squares. You can just omit this step if you like, it is really just decoration and makes them a little more festive but not essential to the taste.

Return to the oven for a further 15 minutes.

APPLE CRISP from Minimalist Baker

INGREDIENTS:

FILLING

8 medium-large apples, 1 lemon, juiced, 2/3 cup coconut sugar or organic cane sugar, 1½ tsp ground cinnamon, 3 Tbsp arrowroot starch or cornstarch, 1/4 cup fresh apple juice, 3/4 tsp fresh grated ginger, 1 pinch nutmeg (optional)

TOPPING

1 cup gluten-free rolled oats, 1/2 cup  almond meal, 1/2 cup unbleached all-purpose flour, 1/2 cup coconut sugar or organic cane sugar, 1/2 cup muscovado sugar or organic brown sugar, 1/2 cup pecans roughly chopped, 1/4 tsp sea salt, 1 tsp ground cinnamon,1/2 cup melted coconut oil or olive oil 

METHOD: 

Preheat oven to 180 C.

Peel apples, quarter, remove cores, and use a paring knife to thinly slice lengthwise (see photo). Add to a large mixing bowl and top with remaining filling ingredients. Toss to combine. Add to 9 x 13 inch (or similar size) baking dish. 

Rinse and wipe out your mixing bowl and add all topping ingredients. Stir to combine, then use fingers to break down any clumps of sugar. Pour over apples in an even layer.

Bake for 50 minutes to 1 hour (uncovered) or until the filling is bubbly, the apples are very fork tender (especially in the center of the dish), and the topping is deep golden brown.

Let rest at least 30 minutes before serving + top with coconut yogurt or coconut ice cream.

SPICED PUMPKIN PIE from Natural Harry

CRUST:

1 cup (100g) chickpea (besan) flour, ¼ teaspoon baking powder, ¼ teaspoon salt, 2 tablespoons hulled tahini, 6 medjool dates, pitted

FILLING:

800g pumpkin, diced, ½ cup coconut yoghurt, ½ cup maple syrup, 2 tablespoons arrowroot powder, ½ teaspoon cinnamon powder, ½ teaspoon vanilla powder, ½ teaspoon ginger powder, 1/8 teaspoon nutmeg, ground, ¼ teaspoon salt

METHOD: 

Pre-heat oven to 180°C/356°F fan forced.  Steam pumpkin until really soft, set aside to cool.  Add chickpea flour, baking powder, and salt to your food processor. Pulse to combine.  Add tahini and dates, pulse to evenly combine and process until a crumbly dough is formed. Press into your tart tin to form a crust.

*Tip: if your dates are not super fresh and gooey you can soak them in hot water to soften.

Add all filling ingredients to your food processor and process until smooth. Pour into crust and place in the oven for 60 minutes. Once done, set aside to cool.

Serve a slice with a generous scoop of coconut yogurt and a sprinkling of cinnamon.

Buon appetito!