A Date with Sam

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A Date with Sam

A Date with Sam offers a range of healthier desserts and vegan cakes in Sydney, including raw Turkish delight rose cake, mixed raw catering boxes, lemon tart, and 'Mint to be' raw donuts. Their creations are gluten-free, vegan, and made with natural ingredients for guilt-free indulgence.

Recent social media posts

03/06/2026

Another sneak peak of what's going to be available at my raw dessert market on the 14th June. Raw wagon wheels and my raw snickers bars! Two of my ultimate favourite desserts 🥰🍫✨️100% vegan, gluten-free and refined sugar-free treats that you won't believe are made from healthier ingredients!

I'll be at from 8.30am on Sunday the 14th for any fellow Sydney siders!

31/05/2026

My raw dessert market is in two weeks!! ✨️ Pop it in your calendars for Sunday the 14th June!

I'm getting excited for the line-up, so here is another sneak peak of what's to come! My take on my favourite mint slice biscuit flavour but in raw form. Aka "Mint to be". Raw brownie layers, minty cashew cream and vegan mylk chocolate. Everything will be 100% vegan, gluten-free and refined sugar-free and I'll have lots of my raw snickers aswell which are my top seller ✨️

If you've wanted to try my vegan and raw treats, definitely pop down and say hi, it's really lovely meeting you all! I'll be sharing the stall with my mum this year who was a big inspiration for starting my little business 💛✨️

I will share a few other flavours soon so stay tuned. So far this is my only pop-up for the year, so come down if you are in Sydney and you'd like to try some raw goodies ☺️

02/06/2025

Raw chocolate jaffa donuts yes please!!

I just love the combination of chocolate and orange and as part of my raw, vegan and refined-sugar free dessert line up this year, I will be offering this flavour as part of my market line up! 🙌

I have two markets coming up in the next few months at which is so exciting and I'm looking forward to bringing some new and original flavours to the table of my favourite raw desserts! ✨️✨️

The chocolate jaffa is a big favourite of mine, think fudgy brownie base donut with a zesty orange cream filling and dark chocolate finish.

My first market pop up will be Sunday the 13th July so stay tuned for more updates!

21/05/2025

It’s on my goal list to learn to play chess, and to remind myself, I thought it was fitting to make this edible chocolate mousse raw tart. ♟️🙌

Complete with edible chocolate chess pieces and chocolate flowers, I feel this tart gives me a little bit of Alice in Wonderland vibes! Recipe below!

Raw chocolate chess tart

Ingredients

Crust
▪︎ 1 cup pitted medjool dates
▪︎ 1/2 cup raw walnuts
▪︎ 3/4 cup raw pecans
▪︎ 4 tablespoons smooth almond butter
▪︎ 1/2 teaspoon fine sea salt
▪︎ 1/2 teaspoon ground cinnamon
▪︎ ¼ cup raw cacao powder
▪︎ 2 tablespoons toasted caramel buckini’s

Filling
▪︎ 1 1/3 cups coconut cream (thick part from the can)
▪︎ 115g 60-70% dark chocolate, roughly chopped
▪︎ 1/3 cup refined coconut oil
▪︎ 2/3 cup (145g) pitted medjool dates
1 teaspoon pure vanilla extract
▪︎ Good pinch of sea salt
▪︎ 1 scoop chocolate hazelnut protein powder (Discount AMB-SAMMYB)

Garnishes
▪︎ Vegan caramel and dark chocolate
▪︎ Cacao nibs

Instructions:

1. To make the base, if the dates aren’t soft, soak them in hot water for 5 minutes, then drain. Add the dates, walnuts, pecans, almond butter, salt, cinnamon, and cacao powder to a food processor. Blend until the mixture starts to come together when pressed.
Press the dough onto the bottom and up the sides of a 20cm tart pan with a removable base. Place in the fridge to set whilst you make your filling.

2. While the crust is chilling, heat a saucepan over medium-low heat and add the coconut cream, chopped dark chocolate, and coconut oil. Whisk frequently until the mixture is glossy, melted and smooth. Allow the chocolate to cool slightly.

3. Add your dates to the food processor, along with the vanilla, sea salt and blend until a thick mixture forms. Add your cooled, melted chocolate mixture and protein, and blend until everything is combined and completely smooth, scraping down the sides as needed.
The filling should be smooth and silky.
Pour the chocolate filling into the chilled tart crust. Garnish with sea salt, vegan chocolate and cacao nibs.

4. Chill the tart in the freezer for 2 hours or until set and firm. Allow to sit at room temperature for 10 to 15 minutes before serving.

27/04/2025

If you haven't gotten on the no-bake train, you need to try these mini chocolate and raspberry layered mini cheesecakes! I love the combination of chocolate and raspberry, and these mini cheesecakes also come with a sneaky protein hit! The full method and recipe is now up on my website! 🙌✨️ These beauties were made using my Optimum 9400 3rd Gen
blender!

Mini Chocolate Raspberry Cheesecakes

Ingredients:
Base:
▪︎ 1/2 cup raw almonds
▪︎ 1/4 cup raw walnuts
▪︎ 2 TBS raw cacao powder
▪︎ 9 x large medjool dates (soaked 10 minutes in warm water)*
▪︎ Pinch of sea salt

Raspberry Layer
▪︎ 1 cups raw cashews (soaked for 4 hours in water)
▪︎ 1.5 cups fresh raspberries
▪︎ 1/4 cup rice malt syrup
▪︎ 1/2 cup coconut cream (thick, chilled part from the can)
▪︎ 1/4 cup melted cacao butter
▪︎ Pinch of salt

Chocolate Layer
▪︎ 1 cup raw cashews (soaked for 4 hours in water)*
▪︎ 1 scoop hazelnut chocolate protein powder (Discount AMB-SAMMYB)
▪︎ 1/4 cup raw cacao powder
▪︎ 1/4 cup rice malt syrup
▪︎ 1/2 cup coconut cream (thick, chilled part from the can)
▪︎ 1/4 cup melted cacao butter
▪︎ 1 tsp vanilla
▪︎ Pinch of salt

Topping
▪︎ Vegan dark chocolate
▪︎ Freeze-dried raspberries

Method:

1. Blend your nuts and salt in a food processor until it forms a biscuit crumble. Add your dates and the remaining ingredients and blend until the mixture starts to come together when pressed. Add an extra date if required to bind. Divide the mixture into 6-8 small balls and press each one into the bottom of a silicone cupcake mould and press down evenly. It should go a 1/4 of the way up the mould. Place in the fridge to set while you make your filling.

2. Place all your raspberry layer ingredients into a blender or high-speed food processor and blend the mixture until it is smooth and creamy, scraping down the sides of the bowl occasionally. It might take a few minutes depending on the speed and strength of your food processor.

Full recipe and remaining steps are on my website.

23/03/2025

My Raw Take E-book is finally here and I'm so excited to release my e-book for you!! WELCOME TO RAW-TAKE - The ultimate e-book for mastering raw desserts and food photography! ✨️✨️🙌

For a limited time, I'm offering a 20%+ discount if you purchase it within the next 24 hours! You will receive my personal photography links and the recommended lenses I use, my favourite baking equipment, useful tips for making raw desserts and 30+ of my favourite raw dessert recipes which are all 100% vegan and cater for so many gluten-free and refined sugar-free recipes as well.

This e-book was created to introduce aspiring food photographers to the world of food photography whilst also showing an exclusive guide into my own journey, plus sharing my passion for raw desserts and my favourite recipes which I have created over the years.

I hope you enjoy it as much as I have enjoyed designing it! The link is in my bio or the website!

Sweet Regards!

Sam x

19/03/2025

It's official! This Sunday I am dropping my Raw take e-book! ✨️🙌

I have honestly loved creating this e-book and I'm excited to finally release it to everyone this Sunday night!

Over 100 pages filled with 30+ of my favourite raw and vegan dessert recipes, an exclusive guide into my very own photography journey, the equipment I use and also useful hints and tips on how I photograph my raw desserts and also shoot for local cafes.

This e-book is perfect for anyone looking to learn more about raw desserts or even dabble in the world of food photography. I hope you guys enjoy reading this one as much as I have enjoyed creating it! ✨️

I have included my very own raw rocky road donuts, chocolate raspberry magnums (these are amazing), choc protein balls, all my classic cakes, triple threat cheesecakes and banoffee tarts. All your healthier and vegan dessert cravings are sorted trust me!

11/03/2025

This raw blackberry and coconut slice is my current favourite after-dinner treat! The fruity flavours and the creamy coconut pair perfectly and seriously; you need to try this recipe! 🙌✨️

Vegan coconut blackberry slice

Ingredients

FOR THE BOTTOM LAYER
1 cup medjool dates (soaked for 10 minutes in water)
1/2 cup raw cashews
1/2 cup macadamia’s
3 tablespoons of coconut oil (melted)
1/4 cup unsweetened shredded coconut
Pinch of salt

FOR THE CREAM LAYER
1 cup raw cashews (soaked for 4 hours in water)
1/2 cup coconut cream (thick part from the can, refrigerated overnight)
1/4 cup rice malt syrup
1/4 cup vanilla buttercream almond protein
Pinch of salt

FOR THE BLACKBERRY LAYER
1 & 1/4 cups fresh blackberries
1/4 cup rice malt syrup
1/2 cup coconut cream(thick part from the can refrigerated overnight)
1/2 cup unsweetened shredded coconut
1 tablespoon lemon juice

1. Line a square 20cm x 20cm pan with baking paper. Blitz your nuts in a high-speed food processor until they are coarsely ground.

2. Drain your dates and add them to your base mixture, along with the remaining base ingredients. Blend until the mixture comes together and sticks together when pressed. Transfer your base into the bottom of your brownie pan and evenly spread across the bottom of your tin. Use the back of a spoon to level out the mixture so it’s even across the top. Place in the fridge to chill whilst you make your filling.

3. Using a or a high-speed food processor, blend all your cream layer ingredients for a few minutes until smooth and creamy ( scraping down the sides of the bowl occasionally). Pour over the top of your base and place in the freezer to set for 1 hour.

4. To make your blackberry layer, blend all your ingredients in a high-speed food processor and blend for a few minutes until smooth and free of lumps (this might take a few minutes). Pour on top of your cream base and level out the top evenly. Insert a few blackberries on top of your mixture and place back in the freezer to set for 3 hours.

5. Slice into 8 bars and allow to thaw for 10 minutes before serving. Enjoy!

05/03/2025

Summer vibes ✨️🌈

Raw and gluten-free vegan dessert platter box filled with fresh fruit, homemade caramels, raw brownies, raw donuts, caramel snickers, chocolate hearts and topped with edible flowers.

02/03/2025

My raw vegan donut "Adios Beaches" has had a little flavour revamp 🫐🌊

I'm looking forward to doing a few more market pop-ups this year with some new flavours! What vegan treats would you like to see added to this year's line-up? ✨️

22/12/2024

Successfully completed my biggest order to date of 5 raw vegan and gluten-free dessert catering boxes to celebrate the Christmas holidays!✨️🎄

Thankyou so much to the legendary team at .studio for the support and for allowing me to make these for you!

Filled with all my favourites such as my raw donuts, snickers bars, oreo's, homemade caramels, chocolate and mini chocolate cheesecakes.💛✨️

08/10/2024

Don't mind me attempting to create a mini edible garden on top of a raw blackberry and white chocolate tart 🌸

Continuing the lovely purple vibes this week with a beautiful vegan no bake tart recipe from . ✨️

Made with a raw nut crust, filled with a white chocolate and fresh blackberry jelly layer and topped with fresh blackberries and edible white chocolate flowers and leaves 🌸💜

06/10/2024

I am so glad it’s blueberry season as I can start to whip up some more blueberry desserts! I made this no-bake blueberry swirl cheesecake, and I am in love with the creaminess and zesty punch of the two layers when combined! 🫐💜

Raw Blueberry Swirl Cheesecake

For the crust
• ½ cup raw pecans
• ½ cup almonds
• 9 large medjool dates, pitted (soaked in water for 10 minutes beforehand)
• ¼ tsp salt

For the vanilla cheesecake
• 2 cups raw cashews (soaked in water for four hours)
• 3/4 cup canned coconut milk (refrigerated/thick part from the can)
• ¼ cup melted cocoa butter
• ⅓ cup rice malt syrup or pure maple syrup
• 1 tsp lemon zest
• ¼ cup lemon juice
• 1 tsp vanilla extract
• ¼ cup vanilla buttercream protein powder (AMB-SAMMYB)

For the blueberry layer
• 1 & 1/4 cup fresh or frozen blueberries, (thawed if frozen)
• 1 tbs fresh lemon juice
• 1 tbs maple syrup

Method:

1. Line the bottom of a 15cm round spring form tin with baking paper. For the base, process your nuts in a high-speed food processor until coarsely ground (approx. 30 seconds), then add your dates and process the mixture again until the mixture starts to stick together when pressed. If it appears dry and crumbly, add an extra date or a splash of water and process again. Press your base mixture into the bottom of your tin and evenly spread the mixture along the entire base of the tin. Place your base in the fridge whilst you make your filling.

2. In a small saucepan, cook your blueberries with your lemon juice and maple syrup for approximately 7 minutes until they begin to soften. Remove from heat and set the mixture aside to cool.

3. Cheesecake layer: drain your cashews and then add all your vanilla layer ingredients to a or high-speed food processor and process for 1-2 minutes until the mixture is completely smooth and free of lumps. Transfer 1/3 of your cream mixture into a separate bowl and set aside. Add your blueberry mix to the cream mixture in your Vitamix and procesfor 1-2 minutes until the mixture is completely smooth and free of lumps.

Method continued in comments.

17/08/2024

This no-bake strawberries and cream vegan cheesecake will forever be one of my favourite recipes from the incredible .amy and is always such a hit every time I make it! So luscious and dreamy 🍓🍓

The recipe is from her first cookbook "Nourishing Vegan Everyday" and I honestly adore all her recipes!

Address

North Sydney, NSW

Public Transport:
- Take the train to North Sydney Station.
- Walk south on Miller Street towards McLaren Street.
- Turn left onto Blue Street and continue walking until you reach the destination.

Driving/Parking:
- Head towards North Sydney and follow signs for Miller Street.
- Turn onto Blue Street and look for parking options nearby, such as street parking or a nearby parking garage.

Website

http://www.adatewithsam.com/

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What people say

A Date with Sam in North Sydney is a hidden gem for those with a sweet tooth looking for healthier dessert options and vegan treats. The social media posts from the owner showcase a true passion for creating delicious and innovative desserts that cater to various dietary preferences.

The raw Turkish delight rose cake made in honor of a friend is not only visually stunning but also a heartfelt tribute that adds a personal touch to the menu. The commitment to using natural ingredients and offering vegan, gluten-free options like the mixed raw catering boxes and lemon tart highlights A Date with Sam's dedication to providing inclusive and wholesome treats.

The "Mint to be" raw donut sounds like a delightful creation that combines unique flavors and textures while still being refined sugar-free, gluten-free, and vegan. It's evident that each dessert is crafted with care and creativity, making every bite a memorable experience for customers.

With an emphasis on quality ingredients and creative recipes, A Date with Sam is sure to impress dessert enthusiasts looking for guilt-free indulgences in North Sydney. Whether you're craving a slice of lemon tart or intrigued by the minty freshness of the raw donut, this dessert shop promises a delightful culinary adventure that won't disappoint.

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