Who ever said that you have to miss out on festive treats? Enjoy these healthy decadent desserts for your Easter splurge.

Olive Oil Shortbread
Makes: 12 large biscuits

INGREDIENTS
1 cups flour
cup wholewheat flour
cup sugar
tsp salt
cup olive oil
2 tsp vanilla extract

To Serve
cup honey
1 cup skinned almonds, lightly toasted

METHOD
1. Preheat the oven to 180°C and line a baking tray.
2. Sift the flours, sugar and salt into a bowl, make a well and add the olive oil and vanilla. Fold the mixture through to incorporate all the ingredients, but be careful not to over mix it.
3. Press the dough into a lined tray and bake for 20 minutes. Allow the shortbread to cool completely before slicing.
4. Serve the shortbread pieces drizzled with honey and topped with toasted almonds.

Tip: Use extra-virgin olive oil for a stronger olive oil flavour in your shortbread.

Carrot Cake
Serves: 6

INGREDIENTS
For The Sponge
3 eggs
cup vegetable oil
cup double-cream yoghurt
cup milk
cup honey
1 tsp vanilla essence
2 cups nutty wheat flour
cup desiccated coconut
2 tbsp brown sugar
1 tsp cinnamon
tsp nutmeg
1 tsp bicarbonate of soda
1 tsp baking powder
tsp salt
3 cups grated carrot
cup walnuts, chopped

For The Icing
2 cups smooth cottage cheese
2 tbsp coconut cream
cup icing sugar, sifted
1 tsp vanilla essence

METHOD
For The Sponge
1. Preheat oven to 180°C. Grease three 23 cm cake tins.
2. Beat the eggs and oil at low speed until light and fluffy. Add the yoghurt, milk, honey and vanilla and beat again, until combined.
3. In a separate bowl, mix together the flour, coconut, sugar, spices, bicarbonate of soda, baking powder and salt. Add this to the egg mixture and beat on low until just combined, about 1 minute.
4. Fold in the carrots and walnuts. Divide the mixture evenly between the prepared tins, gently smoothing the surface with the back of a spoon.
5. Bake the batter for 18–20 minutes, until a skewer comes out clean. Allow to cool completely before icing.

For The Icing
1. In a small bowl, beat the ingredients together until smooth and spreadable.
2. Sandwich the sponges together using the icing. Ice the top and sides of the cake, decorate and serve.

Tip: For a lighter icing, add some sifted icing sugar to a bowl. Add a few tablespoons of boiling water at a time until a pourable consistency is reached. Then add some lemon juice to taste and drizzle over the cake.

Buckwheat Crêpes With Stone-Fruit Syrup
Serves: 2

INGREDIENTS
1 cup milk
cup buckwheat flour
cup lukewarm water
1 egg
tsp baking soda
Pinch salt
Olive oil, for frying
2 plums, pips removed
2 peaches, pips removed
2 tbsp brown sugar
1 tsp olive oil
cup boiling water
1 tsp vanilla essence
3 tbsp chopped almonds, toasted

METHOD
1. Blend the milk, flour, water, egg, baking soda and salt together until smooth. Pour into a jug and chill in the fridge for 10 minutes.
2. Heat a pan over medium and brush with olive oil. Ladle in cup batter and swirl to coat base of the pan. Allow the edges to brown, flip and cook for 20 seconds.
3. Toss the fruit with the sugar. Heat oil in a pan and add the fruit cut-side down. Brown for 3 minutes, then turn over.
4. Pour in the water and vanilla and boil for 10 minutes, until syrupy.
5. Serve the crêpes with fruit, a drizzle of syrup and toasted almonds.

Tip: Add some of your favourite toppings to these versatile crêpes. Berries, nut butter or even some cinnamon and sugar with a squeeze of lemon juice will be delicious.

Choc-Chip Chickpea Brownies
Makes: 9

INGREDIENTS
2 × 400 g tins chickpeas, drained and rinsed
1 cup peanut butter
1 cup honey
cup coconut sugar
2 tbsp almond milk
4 tsp vanilla essence
1 tsp salt
1 tsp baking powder
1 tsp bicarbonate of soda
1 cup chocolate chips, plus extra to decorate
tsp sea salt flakes
80 g dark chocolate, melted
Caramel sauce

METHOD
1. Preheat the oven to 180°C and grease a 20 × 20 cm baking tin.
2. Place all ingredients, except the chocolate chips, in a food processor and beat until smooth. Stir in chocolate chips with a wooden spoon.
3. Pour the batter into the tin and spread evenly. Sprinkle with the extra chocolate chips and sea salt.
4. Bake for 30–40 minutes until the edges just pull away from the tin and the top is set and slightly golden brown.
5. Allow to cool for at least 15 minutes, then drizzle with dark chocolate and caramel. Slice into nine brownies.

Tip: Feeling extra Easter vibes? Instead of decorating the tops of the brownies with chocolate chips, add some speckled eggs for a pop of colour or some pecans for a nutty kick.

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