No introduction needed for this.  It's so yum that it's hard to stop at one piece... Oh, and did I mention there is no added sugar? Ideal for those quitting sugar and wanting to watch their waistlines.

This slice sits somewhere between a cake and baked oatmeal in texture, lovely and sturdy and filling too, which is exactly what I was looking for in a good plane snack. The little pops of blueberry are awesome and I reckon next time I'm gonna try it out with raspberries to counteract the sweetness of the slice, maybe swapping in brown rice syrup for the honey too. I use quinoa flakes for a 100% gluten-free slice, however if you tolerate oats by all means use them. I'm thinking buckwheat flour or quinoa flour would also work as great substitutes for the brown rice flour if that's what you've got.

Gingerbread is a flavour that takes me back to my childhood; gingerbread men and gingernut biscuits dunked in tea! This is a wholesome loaf with dark gingery flavours, sweetened naturally with pumpkin and Coconut Sugar. Ginger is a well known ingredient to boosting immune function along with our Gubinge Powder which is the highest natural source of Vitamin C on the planet. Now we can have our cake and eat it too! -Emily Williamson

I've been so excited to experiment with the Salted Caramel Chocolate and our monthly staff party offered up my first golden opportunity! The base of this raw cake is made from dates which gives an even more caramely flavour when combined in a heavenly mouthful with the salted caramel cashew topping. This is a really large recipe as it was catering for a lot of people so you can easily half the recipe for a more manageable size!

Raw desserts often mimic their conventional counterparts with an impressive masquerade, especially when it comes to tiramisu, which has a deceptively similar texture yet slightly lighter, nuttier taste to the ‘real thing’. Ultimately it’s all about taste and texture when it comes to imitation.

This living ‘cheesecake’ is a full flavoured little number with a creamy nut base and a deliciously tart, yet sweet raspberry finish. The hint of rosewater takes it from grassroots to restaurant in no time. -Samantha Gowing

Anyone recognise this cake?! It’s a merrymaker paleo-fication of a Women’s Weekly classic! That’s right! This is our Paleo Chocolate Raspberry Ganache Cake! Decadent, moist, chocolate, yummy goodness. Plus, chocolate + raspberries = best combo ever!  - The Merrymaker Sisters

Black Forest Cakes were all the rage once upon a time - I wanted to bring a bit of the past into today and recreate this favourite as a raw vegan cheesecake. The chocolate layer is flavoured with our Creamy Coconut Mylk Chocolate and has an ice cream like consistency which is cut perfectly with the tangy berry chia jam.

When I can inject super nutrients like betroot into a delicious dessert I see it as a major win - this vibrant Sweet Beet Cake is one of those wins! This raw vegan cheesecake is a not-too-sweet cake with a lovely earthy undertone from the beetroot and carrot juice. No artificial dyes here!

- Emily Williamson

I love, love, love lemony desserts and this week I was gifted a big bag of homegrown organic lemons and I knew just what I needed to do! Raw cheesecakes are my favourite kind of dessert to make as there's basically nothing that can go wrong when compared to traditional baked caked!- Emily Williamson

You either love or hate Christmas fruit cake and I love it! Having gone completely gluten free I wanted to make a Christmas Cake that my body and I could both still enjoy. This one is is made with a mixture of cranberries, while mulberries, currants, sultanas and goji berries but you can really use a mixture of whatever you have on hand.

This raw Christmas cheesecake is very simple to make and so delicious. I hope it brings joy and health to all on the Christmas table!