Decadent, creamy, silky smooth chocolate fondue with fresh fruits and eggless vegan cake is always a big hit, when it comes to making a dessert that is loved by all !! Special thanks to my dear friend Ritu for introducing me to this wonderful 'go to' recipe :)

Ingredients:

• 2 bags - 12 oz. Semi Sweet Chocolate Chips (I use 'Ghirardelli' premium baking chocolate chips)
• 1 1/2 cups or as needed (just enough to immerse the chocolate chips) - Unsweetened Plain Almond Milk
• Variety of fresh fruits for dipping - Bananas, Cantalope, Strawberries, Honey Dew, any other fruits of your choice
• Eggless vegan cake - optional

1. This recipe is made in a 1 1/2 - 2 quarts crock pot. Place the semi sweet chocolate chips in the crock pot. 
2. Add the unsweetened plain almond milk into the crock pot, just enough to immerse the chocolate chips.
3. Keep the crock pot on 'high' setting for approximately 2 hours. Initially keep stirring every 10-15 minutes until the chocolate chips melt completely. Let the mixture come to a boil.
4. Turn the setting down to 'low' after about 2 hours, when the fondue starts to boil, stirring occasionally.
5. Serve hot fondue with fresh fruits and eggless vegan cake. Enjoy!

Serves: this quantity is enough for about 20-25 people.

This is the best cake I have probably ever made: A 2 layer chocolate cake with raspberry filling and a chocolate ganache topping!! It's perfect for any special occasion :) It's a little more work than simple cake recipes, but trust me, it's worth the efforts! I bet you will finish every little morsel of this awesome vegan cake!!

Chocolate Cake Ingredients:

• 3 cups flour
  
• 2/3 cup cocoa powder
  
• 2 tsp baking soda
  
• 1.5 cup organic coconut sugar 
  
• 3/4 cup vegetable oil
  
• 2 cups water or brewed coffee
  
• 2 tsp vanilla extract
  
• 2 tablespoon apple cider vinegar
  

Chocolate Ganache Ingredients:

• 6 oz Dark/bittersweet (vegan) chocolate
  
• 3/4 cup non-dairy milk (I use unsweetened almond milk)
  
• 2 tsp maple syrup or organic coconut sugar 
  

Filling ingredients:

• 1/3 cup raspberry preserves 
  

To make the cake:
1. Preheat the oven to 350
2. Combine all the dry cake ingredients in one bowl, and mix well. 
3. Combine all the wet cake ingredients in a separate bowl and mix well. 
4. Then add the two mixtures together and stir with a spoon till just combined. 
5. Pour half of the mixture into 2 greased 8-inch round cake pans. 
6. Put the pans in the oven and bake for about 30 minutes. 
7. Check to see if it's cooked by sticking a knife into the cake and having the knife come out clean. 
8. Let the cakes cool completely. Then take one of the cakes and spread a layer of your raspberry preserves on it. Then place the other cake on top. 

To make the ganache:
1. Warm up the chocolate and the almond milk either on stove top or in the microwave, and whisk in the sugar, till you reach a nice thick and fluffy consistency. 
2. Allow mixture to cool down a bit. Then pour the ganache over the top layer of the cake, and smooth it out. 
3. Decorate the top of the cake with fresh raspberries or your choice of seasonal fresh fruits.

And voila! You just made the yummiest cake you'll ever taste :) Enjoy this piece of heaven! 

Fresh seasonal fruits make a wonderful snack/lunch box idea. Add a handful of mixed nuts such as almonds, cashews, walnuts, pistachios or peanuts to add some protein!

A warm sweet potato side dish or dessert made with delicate spices to satisfy the sweet tooth! 

Ingredients:

• Organic Sweet Potatoes - 2 medium - washed, peeled and sliced into 1 inch pieces of 1/4th inch thickness
• Cinnamon powder - 3/4th teaspoon
• Nutmeg powder - 1/2 teaspoon
• Agave Nectar or Organic Maple Syrup - 1 teaspoon

1. Place the sweet potato slices in a stainless steel container that will fit inside a pressure cooker. Do not add water to the sweet potatoes. Cook the sweet potatoes well (about 2 - 3 whistles). If you do not want to use the pressure cooker, you can cook/steam the sweet potatoes in the microwave for about 5 minutes or until cooked soft.
2. Mash the cooked sweet potatoes well with a fork.
3. Add the cinnamon powder, nutmeg powder and agave nectar/maple syrup.
4. Mix well. 
5. Serve warm.