The Kindness Echoes

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The Kindness Echoes

The Kindness Echoes Author of The Vegan Home Baker
Recipe developer & food photographer RAW DESSERTS
Dairy, refined sugar & gluten free treats.

06/05/2025

We are still on our getaway in Indonesia. We have fallen in love with Flores and the surrounding islands 🐚. Just a friendly reminder we are away for the May Bonbeach & Shoreham Market this month. We will be back at Bonbeach for June. It's still going to be an amazing day so head down and check out all of the lovely vendors. I'll be getting back to all of your emails and DMs soon. 🌸💕

12/04/2025

THE KINDNESS ECHOES IS 8 🌼.
That means Az and I have been vegan 🌱 for 8 years as well after watching ._ at the . So many amazing things have come from this incredible decision. 🐷🐥🦆🐠🐓🐑🐮
And we have been together for 9 years today🌼

09/04/2025

STICKY DATE TIRAMISU
A thick layer of sticky date pudding filled with lots of caramel sauce and topped with a tiramisu cream and a dusting of chocolate.
Share this with someone who would LOVE this recipe.
Recipe : https://thekindnessechoes.com.au/recipe/sticky-date-tiramisu/

08/04/2025

MARKET THIS SUNDAY 8.30am-12.30pm @ BONBEACH. Come and say hi. Preorders open now (send us a message if you want to see our menu).

31/03/2025

My two favourite things. A delicious dessert and great organisation. I am using the Design Series for all of my pantry staples. RECIPE ⬇️

Vegan 'Snickers' Cheesecake
Base:
• 250 g sweet vegan biscuits
• 125g (1/2 cup) vegan butter
Filling:
• 300 g vegan cream cheese
• 15g (1.5 tbsp) cornflour/corn-starch
• 10g 1 tbsp vegan custard powder
• 55g (½ cup) icing sugar
• 125 ml (1/2) cup vegan whipping cream
• 4g (1 tsp) vanilla bean paste
• 5ml (1 tsp lemon juice or juice of 1/2 lemon)
Caramel Filling:
• 65 g (1/4 cup) vegan butter
• 160 ml condensed coconut milk
• 50 g (1/4 cup) brown sugar
• 12 g (1 tbsp) golden syrup or smooth peanut butter
• 60 g (1/2 cup) roasted salted peanuts
Choc Top:
• 150 g vegan chocolate
• 30 g (2 tbsp) coconut oil
Method:
Preheat the oven to 180 degrees and add an oven safe tin with 1-2 cups of boiling water
inside. Prepare an 20cm removal base cake tin with baking paper.
Blend or crush your biscuits.
Melt the vegan butter and mix with the crushed biscuits.
Add the base to a prepared cake tin.
In a mixing bowl, add all of the filling ingredients together and whip until light and fluffy.
Add to the centre of the base.
Bake for 35minutes and remove.
Let the cheesecake cool completely and add to the fridge to set overnight.
Once the cheesecake has set, start on your caramel.
Add all of the caramel ingredients (except the peanuts) into a saucepan. Whisk and cook down on medium to high heat until you bring the ingredients to a boil. The caramel needs to reach 115-118 degrees.
Once the caramel is ready, add the peanuts and stir. Pour onto the set filling.
Place the cheesecake back into the fridge to set the caramel.
Once the caramel is cool to touch, start on your chocolate layer.
Melt the chocolate with the coconut oil in a saucepan and stir continuously until melted.
Once the chocolate and coconut oil is fully melted and combined, pour over the caramel.
Place it back into the fridge to set for the last time.
sprinkle flaky salt on top.
Slice & Enjoy.

13/03/2025

Vegan Blueberry Custard Brioche Buns 🫐

Tag someone who would love these

Recipe: https://thekindnessechoes.com.au/recipe/vegan-blueberry-custard-brioche-buns/

23/02/2025

2.5 days of work and we have our passata for the year 🍅🍅

This was so much fun. It doesn't look like a lot of passata but these jars are bigger and we usually open these when we are hosting dinners for friends or family (especially for a bigger group).

We keep our passata just plain tomato puree and salt (half have fresh basil leaves at the bottom of the jar and the hot passata was poured on top before sterilising.

When we open a jar we will sauté some onion and garlic in olive oil and add the passata. We have been making it this way for 3 years now and it's incredible as a pasta sauce of a pizza base. It's so fragrant and lovely as it.

Hopefully next year we can go bigger and invite friends and family over to join in the fun and condense it all down into one long day.

Have you ever made passata before? Let me know in the comments how you make it.

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16/02/2025

On with & .toohey making strawberry teacake 🍓🍰 this morning and then a SOLD OUT market in the same day.

What a day. Thank you to anyone that came down and brought a treat or tuned in to watch me in TV. 🍓🍰

You can go and watch this ep on the Channel 10 app. It's S4 EP 2 🍓🍰. This recipe is in my cookbook and is amazing as a Victoria Sponge with layers of Jam and Cream.

A big thanks to for organising this 💕

08/02/2025

Photo dump of home, food, fam & work.

My favourite things 🌼.

26/12/2024

Another year of hosting a full vegan Christmas (you will see the calm and chaos in the photos) 💕🎄.

What was your favourite thing you ate this year? I made a lot of the recipes on my 12 Days of Christmas recipes and these recipes were amazing for a dinner party or any event.

I hope you all had a beautiful Christmas and ate a lot of incredible food. Let me know if you made anything of mine 💕.

27/11/2024

I feel incredibly lucky to have been apart of the 2024 TikTok Awards.

I started TikTok 6 years ago after my brother said I should get into filming my baked goods. I have grown to have 190k of you watching on that platform and I'm always so grateful for the opportunity TikTok has given me and my business.

These awards were incredibly inspiring. These creators are extremely talented, clever and have captured the hearts of many with their films.

Thank you to my beautiful managers Ivy Talent for taking such great care of your team and congratulations on one of your talents winning an award.

My favourite speech of the night was Edgar's Mission. This shows me the love and care we have for animals knowing they won their category. I have attached it if you would like to hear it. 🐷

08/11/2024

I am running a 'Cookie Demonstration' tomorrow at Cranbourne Library. It's a free event if you would like to come along. Taste testers will be available.

This event is perfect for the upcoming festive season. Learn how the art of perfect vegan cookies for the gifting season.

Only a few more spots available.

https://events.connectedlibraries.org.au/event?id=71235

01/11/2024

HAPPY WORLD VEGAN DAY 🌎🌱🥑🍌🍑🍓

Iv been vegan for almost 8 years which means TKE is the same age. This is me with my FIRST ever order and lots of vegan goodies throughout the years (and Aaron and I as little young kids 😂).

I have all of you following along, my business, my cookbook deal, brand collaborations and so much more from becoming vegan. It was the best decision we ever made together after watching What The Health. I can't wait to see what the future brings 🌱🥑.

We love eating plants and love our little animal friends 🐷🐶🐥🐑🐙🐟🐓🐖🐴

Big love from G & Az.

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Mornington, VIC

Website

http://www.thekindnessechoes.com.au/

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VEGAN CATERING & RAW DESSERT SUPPLIER.

Hi my name is Georgia and I am the cook behind The Kindness Echoes. We are a small business that is creating and designing kind food for our bodies, the environment and all living things. I try my best to find organic, plastic free produce around Melbourne to keep our food mindful and support other local businesses. We create our vegan range in a registered Kitchen in South Yarra. Our biggest seller is our Abstract, Vegan Birthday Cakes.

Thank you for supporting kindness.