Sweet Treats

Paradise Balls (Keep a few in the freezer to ease those 4 o'clock cravings!)


My take on Bounty balls. So delicious you wont miss the real one's! 



 1 Cup Dried Coconut

1/4 Cup Extra Virgin Coconut Oil

2 Tbsp's Maple Syrup (If you can find the finest Canadian then use it!)

1 Tsp Vanilla Bean

A pinch of Himalayan Sea Salt


For The Choco Coating:

1/2 cup of extra virgin coconut oil, melted

1/4 cup + 2 tablespoons of cacao powder, unsweetened

2 tablespoons of maple syrup




Combine coconut, extra virgin coconut oil, maple syrup, vanilla and salt in a food processor. Mix until well combined.

Using your hands or a measuring spoon shape the 'dough' into small coconut balls. Put them on plate lined with baking paper and place in the freezer.

Combine the melted coconut oil, cacao powder, maple syrup and salt in a blender. Blend for 15 seconds or longer, until smooth.

Take the balls out of the freezer and cover each one with chocolate sauce.

Place back in the freezer for  15 minutes until they are firm.


Or devour one right away, if you’re as impatient as I am!!



Raw Pecan Pie


What a wonderful world we live in where we get to eat this!!!! Raw Pecan Pie with a layer of raspberry cashew cream frosting and a top layer of chia cinnamon chocolate! Holy Moly, I'm sure you thought that a person cannot be happy all the time... WRONG, if you constantly have this pie.. You will never be sad again.




Bottom base: 1/2 cup mejdoooly dates, 1 cup of raw almonds, sprinkling of Himalayan sea salt


Layer uno: 


1 cup cashews (soaked overnight), handful of raspberries, pinch of cinammon.

Layer Dos

6 tbsp chia seeds (soaked in 3/4 cup of filtered water)
1 tbsp Raw cocoa (I used Peruvian)
1/2 cup of juicy raisins
1/2 cup mejdoooly dates




Base: Mix all your ingredients in your processor on the pulse setting so you have a crunchy texture as your base. Press into your pie ramekin and set in the fridge for a couple of hours.


Layer uno:


Mix your pre soaked cashews in your blender and add a handful of raspberries, cinnamon. This should create a fluffy thick 'cheese cake like' filling. Spread this over your bottom base and set in the fridge for another hour. 


Layer Dos:


Process your chia mix ( you should have a gloopy mix of chia and water), dates, cocoa & raisins. Dip your finger to taste- it will taste as if a divine entity has landed in your mouth!!! Spread your choco layer evenly over your raspberry cashew cream and dress with pecans, pumpkin seeds and a final touch, a juicy raspberry!


You need this pie in your life!

Oat & Cashew thumbprint cookies with a chia berry jam (100% RAW)


This recipe will blow your mind and your mouth will cry for more. 


Ingredients for Cookies: 2/3 cup organic cashews, 3/4 cup gluten free raw oats, 2tbsp coco oil, pinch of Himalayan sea salt, 1/2 tsp vanilla pod


Ingredients for Jam: 1/2 cup of berries ( I used bluebs and raspberry), 1 tbsp chia seeds, 3 mejdoooly dates chopped, 1-3 tbsp water ( I used 3 and you can also substitute with cocowater)


Method: Blend your cashews, coco oil, salt and vanilla into a creamy cashew paste. Add your oats but make sure you just pulse until you form a thick cookie base. Roll into balls and thumbprint in the middle of each cookie ( a little dent so you can add your scrummy jam). Cool your cookies for a couple of hours. 


Meanwhile time to make your jam! Mix your berries, water, & dates in your food processor to form a nice jammy paste! Then stir in your chia seeds and refrigerate for an hour. 

Your nearly there:


Take your golden goodies out the fridge and spoon in your chia jam onto each thumbprint cookie! 


There you have a heavenly cookie base with a fresher than fresh berry nice jam! 


That's it super simple.




Ingredients makes 2


2 Banana

4 Mejdooly Dates, pitted

4 Tbsp Chia seeds

1/2 cup Coconut milk, Cashew or  Almond Milk (Homemade)

Topping of Goji Berries & Cocoa Nibs


Blend the banana and dates in your blender until silky smooth. Pour into the bottom of a cup or jar. In a small bowl mix together the chia seeds and milk then pour carefully on top of the banana. Place in the fridge for an hour or so for it to set then look out, you now have an addiction! Top with gojis & cocoa nibs.


The final product is a glorious treasure that you and your hubba can share. For best results, enjoy on the weekend in Bed!

Pick N Mix Jar

There's something fun about treats in a jar


Ingredients x4


Almond milk 2 cups,  

4tbsp chia,

1 Mashed Avocado,  2 Banana,

Nuts n Seeds ( I used hemp, Almonds, Hazels n  bee pollen)




Mix wet ingredients (Avo, Banana, Almond Milk) pour into your  jar. Add 1 tbsp of chia in each jar and stir. Let your pots set over night in the fridge! Sprinkle nuts and seeds before serving!

Figalicious Delicious Bars


Tasteeeee SNACK-O-CLOCK bars! Rushing to work, driving and belly is growling or on the way back from a pump? These mini bars have brightened up my day and super pleased with my choice of flavours! Packed full of goodies with NO nasties in sight! Pre bake these tasteeeeeys and store for up to a week! Packaged into little parcels perfect as a gift to youuu or super special friends! Bye bye hungry feelings!



Ingredients To make 8

1 very ripe banana

6 mejdoool dates

1bsp of almond butter or cashew butter

2tbsp Coconutoil

1tbsp organic Canadian maple syrup

1 cup gluten free oats (high grade)

1/3 cup desiccated organic coconut,

2 figs mushed

1/4 buckwheat,

1/4 cup pistachios

1tsp cinnamon

sprinkling of cocoa nibs! 




Here goes- Blend your figs, banana, almond butter, coco oil, syrup until well combined. The add the remaining ingredients but only on a pulse setting as we want to keep the crunchys! Line your tray with baking paper and pour your gloopy delicieux mix and flatten with a spatula! Sprinkle a generous dose of cocoa nibs!


Bake in the oven for 25-30 mins and cool on a rack for a further 30

( I cheated and had a HoT bar with some almond milk!) Hasta La Vista BEBE!





Cookies Doggie Cookies 


Chef Cookie Approved and highly recommends these for your pooch

This is what we did:



2 mashed bananas
1 cup brown rice flour (gluten free)
1/2 cup gluten free oats
3tbsp crunchy organic peanut butter
1 organic egg (beaten)
1 tbsp melted coconut oil
A drizzle of cinnamon (optional)





Pre heat your oven to 300degrees
Mix all your ingredients until you have a nice thick doughy consistency.

(No paws allowed, I had to watch my mumma) 

Pour your mix onto a baking tray (little bit of coconut oil to grease) and score your biscuits into small squares or you could use cookie cutters!

Bake for 40/45 minutes and cool completely for an hour. 


We have both just tried the biscuits and the results are Paaaaaaawfectly scrummy!

Cracking Coconuts

(with a berry nice bircher filling)


Bircher (Inspired by the Aussies) Ingredients x1 serving


½ cup almond milk
¼ cup gluten free oats
½ tablespoon sultanas
½ tablespoon goji berries
½ tablespoon sunflower seeds
½ tablespoon chia seeds
¼ teaspoon cinnamon 
¼ green apple, grated
1 tbs of Arctic Power Berries (Blueberry)


Combine all ingredients in a bowl and mix until well combined. Store in the fridge overnight or until the oats, seeds and fruit have soaked up all the juiciness.


I leave my mix overnight so all the juiciness combines.


Next: Crack your coconut (don't let the water go to waste..I slurped it up and pretended to be in the Caribbean) Scoop your bircher and serve in your coconuts.



Raw Berry Matcha Cake 

If you have yet to try any raw desserts I urge you. 


You don’t have to be vegan or raw to enjoy these treats. You may or may not be surprised to discover this ‘cheesecake’ contains absolutely zero cheese. It is made from……wait for it…….cashews! Can you believe it? Cashews make the creamiest, smoothest, luscious cheesecake that is sure to rival the real thing. Honest.


Cheesecake? Good for me?
Um, yes. Not as in an eat-for-breakfast-everyday kind of way, but to replace your animal-fat heavy, sugar-laden, digestion-halting regular cheesecake? Absolutely. 

Here’s the deal: this cheesecake is raw, meaning that all the powerful vitamins, minerals, and enzymes present in the whole foods you use to make the cake remain in tact. Instead of an atom bomb of empty calories in your belly, you actually have a handful of fruit, nuts, and raw honey swimming around, and your taste buds are none the wiser. Sounds goodie?


Matcha: Is one of the most powerful super foods sold! It is a Green powdered tea which has been consumed for over a millennium in the Far East. It is made from the nutrient rich young leaves picked from the tips of ‘Camellia sinensis’ plants. It is then de-vined and then ground into very fine powder. It is delicious in smoothies, tea or used in baking.


Now onto the flavouring. The rad thing about this dessert, besides its short ingredient list, is its versatility. I chose to make a Matcha/Raspberry combo, but don’t let that stop you from experimenting! If you like blueberries, use them. If you’re a chocolate lover, throw in a few heaping tablespoons of raw cacao. Just remember to use the lemon juice with whatever flavour you decide on – it’s crucial to have the extra liquid for blending, and it gives that tangy “cheesecake” taste you’re after.




2 cups raw nuts (I used walnuts and Almonds that were slightly toasted)
1 cup dates (Chop into small pieces, its also helps if you soak them in warm water for 5 mins)
pinch of Himalayan sea salt 

¼ Shredded Unrefined Unsweetened Coconut (usually found in health shops)




3 cups cashews (Soaked in water overnight or for a minimum of 4 hours)
Juice of 1 lemon plus the zest.
3 Tbsp. Mauna Honey or Maple Syrup (Make sure your Maple Syrup is 100% natural)
6 tbsp. melted coconut oil

1 vanilla pod

1 Tbsp. Match

1 Cup of mixed berries (I used Raspberries)


To make the crust: process the nuts and dates in your food processor until the nuts have become crumbs and the mixture sticks together when you press, add your shredded coconut.  Press into the bottom of a spring form pan and put in the fridge. I used a 7-inch tin.


To make the matcha layer: blend all ingredients (except lemon zest) in your blender until smooth, and then add in the lemon zest with a spoon and matcha powder. Reserve 1/4 cup of this mixture for the raspberry topping - pour the rest onto your crust and put in the freezer. 

To make the raspberry layer: blend the raspberries and the 1/4 cup of cheesecake mixture in your blender until creamy but still with small pieces of raspberries for texture. Spread this over your cheesecake and keep in the freezer or fridge overnight. If you can wait a day - this is best after 2 days.


Enjoy and share

Almond Macaroons


Whenever I make almond milk and post a photo to  Facebook or Instagram, I receive several comments asking what to do with the almond milk pulp. That’s why I’ve created these scrummy Almond Pulp Macaroons. To make these you can use the pulp from my Almond Milk recipe. They are naturally sweet, gluten free and real easy to make.


Almonds are packed with vitamins, minerals, protein and fiber, and are associated with a number of health benefits too. Go nuts!


Ingredients (Makes 10-15)


 ½ cup Medjool dates

1 cup almond pulp

¼ teaspoon pink Himalayan sea salt 

¼ cup coconut oil (melted)

½ cup shredded unsweetened organic coconut




Pulse dates and almond pulp until smooth. Add salt, coconut oil, and shredded coconut.

Scoop your batter 1 tablespoon at a time onto your baking paper.

Bake at 350° for 30 minutes, until golden around the edges

Cool for 30 minutes


(if you can wait as they are super tasty warm with cool Almond Milk.




                                                         This cake does not last for long!



Many things can be resolved with kindness, even more with laughter but there are some things that just require cake. And this is what I am introducing to you this week.


This beauty takes 5 minutes to make, 35 mins to bake, tastes amazing and the best bit.. its good for you.  The ‘tricky-ness’ level is super low, and you can eat this cake hot straight out of the oven. I have included 2 fruit ingredient options here.  The original is made with blueberries, however I have also baked this cake with apple and date.


I have experimented with coconut flour and almond flour for gluten-free cakes before and they really struggle to get any of the ‘fluffiness’ that a traditional flour cake can get.  I am a convert to buckwheat flour for baking after making this.

Despite the name, buckwheat is not related to wheat, as it is not a grass; instead, buckwheat is related to sorrel and rhubarb! This means buckwheat can actually be eaten by those with coeliac disease or gluten intolerance-YeHaa!

It is high in protein, and rich in iron, zinc and selenium.  Buckwheat also has a large amount of antioxidants.  





 1 1/2 cups buckwheat flour

 1/2 cup organic olive oil (I used Greek)

 3/4 cup homemade Almond milk

1/2 cup coconut sugar (you can use 1/2 cup of 100% maple syrup and it will work just as well)

2  happy organic eggs

1 tsp baking powder

2 tbsp poppy seeds

1/2 tsp bi-carbonate of soda

1/2 tsp apple cider vinegar

3/4 cup blueberries (OR 1 grated apple + 6 chopped mejdool dates + 1 tsp cinnamon powder)




Mix all wet ingredients together except  your choice of fruit. Sift the buckwheat flour into wet ingredients and mix until well combined. Add fruit and mix.

Pour into a greased and lined tin (I used a 10 inch). Bake in a 170 C oven for 35 minutes or until firm. Allow to sit for 5 minutes before indulging into absolute guilt free goodness. 



Perfect amount of crunch, goo and happy ingredients make these boi’s irresistible!





5 Mejdool Dates

1 Cup Raw Walnuts

1 Cup Raw Hazelnuts

1/2 Cup Sunflower Seeds

1/2 Cup Rolled Organic Oats

1/2 Cup Brazil Nuts

1/4 Cup Pumpkin Seeds

1/4 Cup Sesame Seeds

2 Tbsp Quinoa Puffs

1 Tbsp Cocoa Nibs

Pinch of Himalayan Sea Salt

2 Tbsp Maca Powder

3 Tbsp Coconut Oil

2 Tbsp Tahini

3 Tbsp Raw Honey





Pre heat your oven to 180 Degrees.


Place the dates in a bowl and cover with water to soak for an hour or so.

Spread your walnuts and hazelnuts on a baking sheet and place in the oven to toast for approximately 10 minutes. Remove and let your nuts cool. Round Deux.. spread your sunflower seeds on a baking sheet and bake them for 5 minutes. Remove and cool. Rub the toasted walnuts and hazelnuts with a kitchen towel to remove their skins. Try a roaster if you like, nice and crunchy huh!!


Pulse your oats (approx 20 seconds) and transfer to a bowl. Add your walnuts, hazelnuts, sunflower seeds, hazelnuts and salt to your food processor and pulse to the consistency of breadcrumbs (you want some chunkys) Drain your dates (remember to remove their pips) and add to your nut mix along with your maca powder, coconut oil and tahini. Pulse until well combined. Add the remming ingredients to your bowl with the rolled oats followed by your nutty date mix. 


I use my hands for this bit so wishy washy them well! Combine everything very well. Your mix should be super sticky and hold together. Line a baking tin with baking paper and press your mixture into the tin. Freeze for 1 hour. This hour is longgggg but so worth it. 


Lift your awesome bars out with the baking paper and cut into bars. Now enjoy these beauties and remember to share! You can freeze these or keep them in the fridge. They don’t harden completely so you can enjoy them from the freezer.






Coconut yoghurt is dairy, vegan, soy ,gluten and lactose free (WAW) with no added sugar it's no surprise that it's the new favourite amongst lactose intolerant foodies 'sugar haters' as well as a whole swag of alternative health seekers including lovers of coconut! If you haven’t tried coconut yoghurt, make sure you add it onto next week’s shopping list. Its a seriously  yummy treat and once your hooked try my recipe below.




½  cup raw pistachios

½ cup raw almonds

1 cup medjool dates, pitted

1/2 cup shredded coconut (unsweetened & organic)

1 tsp Maca Powder

1 tsp chia seeds

2 tbsp coconut oil 

Handful fresh mint

1/2 punnet of strawberries & blackberries

2 small pots of COYO Yoghurt found in most supermarkets and health food shops OR (you could whip a can of coconut cream if you don't have access to COYO)



Throw all of the scrummy ingredients except the COYO, chia seeds and the berries into your food processor and mix until smooth, add the chia seeds and stir. Press your sticky base into a 9" tart tin and transfer to your fridge (preferably overnight). Slice the berries thinly and set aside. Spread a layer of COYO or whipped coconut cream evenly on top then add the strawberries in any design you like!


Slice & serve with an afternoon cup of tea. Guaranteed happy friends & family members with this super easy dessert.




Mini bites are great for bigger groups and the best for sharing after a bib or dinner party!  The texture from the pecans gives the soft gooey base a great balance with a hint of cinnamon. Yum Yum for your Tum Tum guaranteed.


Pecans are also chock-full of minerals, great for your heart and in the top 15 foods known for their antioxidant activity.


Ingredients (Serves approx. 8)


300g Mejdool Dates (make sure they are stoned)

50ml Boiled Water

350g Pecan Nuts

50g Almonds

50 Desiccated Coconut (Make sure it is organic)

5 Tbsp Coconut oil (plus a little extra for greasing)

Pinch of Himalayan Sea Salt

1 Tsp Cinnamon

50ml Homemade Almond Milk (or ‘Rude Health’ Almond Milk)

2 Tbsp. Raw Honey




Chop up 159g dates, soak the chopped dates in the boiling water and leave.


Crust- Put 100g of pecan nuts in your food processor with the almonds, desiccated coconut, 1tbs coconut oil, salt and the 150g non soaked dates. Whizz for a few minutes.


Grease a baking tray (I used 23x53cm) with coconut oil and pour in your crust mix. (place in the freezer to set)


Once cooled, pour your soaked dates into the blender along with the soaking water, 200g pecan nuts, 4tbsp coconut oil, cinnamon,  almond milk and honey. Whizz for a few minutes until its nice smooth and goooey. Pour over your crust.


Sprinkle the rest of your pecans on top and pop the whole tray in the freezer to harden for approx. 1 hour.. clock watching with this recipe! It tastes sooooo good.


Cut into bite size pieces and enjoy!




These delicious, gluten-free cookies are both chewy and crisp. “They’re like elegant, interesting versions of peanut butter cookies,” 


Ingredients (Serves approx. 12)


1/2 Cup Sesame Seeds

1 1/2 Cup Almonds Milk

1/2 tsp baking soda

1/4 tsp Himalayan Sea Salt

1/3 Cup Dates (I soaked my dates overnight in warm water)

1/3 Cup Tahini




Preheat the oven to 350 degrees F & line 2 baking sheets. In a bowl pour your sesame seeds (ready to be dipped before they bake), 


In a small bowl, blend the almond flour with Himalayan sea salt. Mix your soaked dates in a blender until you have a nice thick datey paste. Add the tahini and mix all dry and wet ingredients. Nice smells...


Scoop your dough into mini patties and roll into your bowl of sesame seeds. Transfer your patties on to your baking sheet arranging them so they are about 2 inches apart.


Bake the cookies for 8 minutes or until the bottoms look nice and gold! Transfer the cookies to a rack and let cool before serving. Finish off with a rosebud on each cookie.


TA Daaaaaa... Rosey sesame seeds ready to be devoured! 


Raw Raw Rhooaaaar Cake!


A great many things can be resolved with kindness, many mre with laughter..but some things just require CAKE & I have a super healthy scrummy one with zero nasties to make you feel super good with zero sugar spikes! 


I made this in the smallest tin ever, I was testing the recipe and it was soooo scrummy that I needed to share it asap! So if you want to make a grande one, I would triple the amounts below. Guaranteed to be gobbled up within 24 hours of production.


Ingredients (Serves approx. 2, ha ha)


Da Base

1/4 Cup Raw Almonds (Blended to a chunky dust)

1/4 Cup Shredded Coconut

1/4 Cup Sunflower Seeds (Blended to dust)

3 Juicy Mejdool Dates (Pitted)

4 Cardamon Seeds Hulled


First Layer


1/2 Cup Raw Cashews (Ideally soaked overnight)

1/4 Sweetner ( I used coconut sugar) You can try Maple Syrup or Raw Honey

Zest of one Lime


Second Layer


1/2 Cup Raw Cashews (Ideally soaked overnight)

Handful Of Frozen Raspberries

1/2 Cup Home Made Coconut Milk (Check out my Mylks for a recipe)

1 Tsp Cinnammon 




Using a little coconut oil grease your tin. Blend your base ingredients and pack into the bottom of your tin. Place in the fridge.


Layer 1, mix all ingredients together in your blender (remember to get rid of the water that was soaking your cashews). You should have a nice thick white paste. Add to your base layer and place your tin back in the fridge.


Layer 2, mix all the remaining ingredients. You should have a nice rosey colour that smells so delish! Finger taste testing is a must now. Scrape your paste into your tin and cool for at least 3 hours... Remember you have your blender and tools to lick whilst you wait...


Dress with edible flowers and enjoy!!! This was such a teeny cake my slices were bite size but perfect as the cake is rich in a super healthy way! 




BARE Avo Mousse (I heart BARE Chocolate)


Raise your spoons... This is a 'STOP the PRESS' recipe! Using my favourite chocolate, dark chocolate with almonds from BARE. These guys have a range of incredible bars which are organic & produced in Bahrain!!


My LOVE on a plate is avocado mousse. No turning noses up at this! Promise, avo and chocolate is a match mad(e) in heaven. light, creamy and just so so yummy!



Ingredients (Serves 2  Happy Tummies)


1 Bar of BARE Dark Chocolate & Almond Choc

1 Ripe Avocado

1 Frozen Banana

1 Tsp Lemon Juice

1 Tsp Pure Vanilla Extract

A Tiny Pinch Of Himalayan Sea Salt





Melt chocolate in a glass bowl in a pan of simmering water (make sure the bottom of your bowl doesnt touch the pan). Once melted leave to the side for a few minutes to cool slightly.


Blend the avocado, frozen banana, lemon juice, vanilla and, salt in an 'S' shaped blender until smooth. Pour your chocolate into the blender. Whizz up.


Pour into little glass pots, use a cookie cutter to shape into a heart for someone you LOVE LOVE or..... sit down with your mousse with a book and read and slurp and read and slurp! 


Guaranteed happy tummy, with zero sugar high's or low's! JUST Healthy HIIIIIGH's!



Holy Balls 


HOLY BALLS, these are delicieux!! This recipe has only a few ingredients,

all of which are super foods in their whole raw form!

Makes 20-25


2 Cups Almonds

2 Ripe Bananas

1/2 cup ground flaxseeds (You can buy them whole and can pulse into a flour)

2 cups Mejdoooly dates

3tbsp Maca Powder

3tbsp Chia Seeds

Decorated with chia, coconut flakes and Coconom coconut sugar (Can be found online)


Blend your almonds in your food processor to form a nice flour like mix. Add your pitted mejdooly dates, bananas, flax, maca and chia. Your mix should look super sticky after a couple of minutes of blending. Drum roll.... Your balls are ready to roll!

Use a teaspoon to scoop a batch of the mix and roll in your hands. I rolled my energy balls in chia seeds, coconut flakes and coconom coconut sugar.

Place in your fridge or freezer for a couple of hours to form. I had trouble restraining myself from eating all the mix before I rolled them out. 

These are perfect for a pre work out boost, 3pm sweet craving or a midnight guilt free treat.

Now.. if you excuse me, I am going to fill my face with balls and then go for a nice long run.


Yoghurt Bark



Summertime was made for simple, refreshing, cool snacks. This yoghurt bark is super easy to make, tasty and guaranteed to wow your friends and little people! Winner Winner Yoghurt snack in between breakfast, lunch and dinner!!!


My bark is made with Greek ‘FAGE’ yoghurt but you can make this a vegan version using coconut yoghurt. The best bit.. you can pick n mix your favourite fruits and crunch!




2 Cups of your chosen yoghurt

1 Ripe Banana Mashed

2 Tbsp. Homemade Almond Butter

4 Tbsp. Flaked Almonds

2 Tbsp. Fresh Coconut

2 Tbsp. Pistachio

2 Tbsp. Cranberry

1 Tbsp. Chia Seeds

A Sprinkle Of  Fresh Raspberry’s





Blend yoghurt, banana & almond butter in a food processer until smooth. Spread your mix on a parchment lined baking tin. The fun part, a blank canvas ready to be dressed! Drop your remaining ingredients and place in the freezer for a minimum of 4 hours (preferably overnight).


Once frozen, break apart into large pieces.


Now… eat a rainbow!


Squidgy Pumpkin Bites (Guaranteed to calm any toddler tantrums)





1/2 Pumpkin (Chopped & Roasted in Coconut Oil)

1 3/4 Cups Oats (I used GF)

1/2 Tsp Cinnammon

1/4 Cup Manuka Honey

Handful of Dark Chocolate 80% (Roughly chopped)

Handful of Dried Figs (Roughly Chopped)

Pinch of edible flowers (Optional)



Preheat oven to 160*. Mash pre roasted pumpkin. Mix all ingredients in a bowl to form a dough. Use hands to create cookie shape. Drizzle edible flowers.Bake for 10 minutes on baking tray. Store in a cool dry place. These squidgy's last for a week. Perfect for 'SOS' toddler tantrums or pre/post workout energy boosts. 


Awesome Rawsome Brownies 
(This one has been awarded the dreamiest recipe to date...)





1 Cup Pitted Dates

1/4 Crushed Roasted Pecans

1/4 Crushed Pistachio

1/4 Crushed Walnuts

4 Tbsp Raw Cacao Powder

1 Tbsp Maca Powder

1 Tbsp Bee Pollen

Bar of Dark Chocolate 85% 

To Dress

Handful of Pommegranate

Pinch of pistachio

Pinch of Himalayan Salt (Optional)



In a blender (I use a Vitamix) process your dates, walnuts, pecans, pistachios until chunky. Next add in, coconut, chia, vanilla & powders. Blend until slightly clumpy and gooey. If its a little too dry, add in 1 tbsp of coconut oil or warm water.


Next... add your mix into a flat tray lined with baking paper, pressing evenly towards the sides. Any little spares going (now's a good time to try...) 

The finale, add dark chic to a small saucepan and place over low heat until melted. Pour over your big bar of dreaminess. Dress with pomegranate, pistachio & salt.

Chill in the fridge for a couple of hours OR if you have bee's in your pants and can't wait.. freeze for 30 minutes. 


P.S. The bars can be frozen for up to a month.. but somehow they just don't get back into the freezer..


Tahini Cacao Slabs
(Cut,Rip, Chew Off & Enjoy...these are out of this world)





1 Cup Pitted Dates

1/4 Crushed Roasted Pecans

1/4 Crushed Pistachio

1/4 Crushed Walnuts

4 Tbsp Raw Cacao Powder

1 Tbsp Maca Powder

1 Tbsp Bee Pollen

Bar of Dark Chocolate 85% or to make it Vegan use Vegan Choco

To Dress

Handful of Pommegranate

Pinch of pistachio

Pinch of Himalayan Salt (Optional)

Edible Flowers



In a blender (I use a Vitamix) process your dates, walnuts, pecans, pistachios until chunky. Next add in, coconut, chia, vanilla & powders. Blend until slightly clumpy and gooey. If its a little too dry, add in 1 tbsp of coconut oil or warm water.


Next... add your mix into a flat tray lined with baking paper, pressing evenly towards the sides. Any little spares going (now's a good time to try...) 

The finale, add dark cho (you can use vegan choc too) to a small saucepan and place over low heat until melted. Pour over your big bar of dreaminess. Dress with pomegranate, pistachio, salt & edible flowers.

Chill in the fridge for a couple of hours OR if you have bee's in your pants and can't wait.. freeze for 30 minutes. 


P.S. The bars can be frozen for up to a month.. but somehow they just don't get back into the freezer..


Dark Choco Almond Rocks (with a sprinkle of coconut)



Fancy a mouthful of sweet nutty goodness? Introducing Dark Chocolate Almond Rocks. These are SUPER easy to make, HEALTHY and hit the sweet spot with zero guilt.  



2 Cups  Roasted Almonds ( I use lemon roasted almonds because I love the zing)

80-85% Dark Chocolate 

Toasted Coconut






Melt chocolate on top of a double boiler over simmering water, stirring frequently and scraping down the sides to avoid scorching for about 5 minutes. Remove from heat.


Pour in almonds and stir until evenly coated.Drop spoonfuls of chocolate-almond mixture onto a plate lined with parchment paper. Sprinkle toasted coconut to dress.


Chill until set for about 20 minutes. These last for a maximum of 48 hours in our house.... they are just tooo addictive. 


Banana Bread (It’s pretty magical)


I baked two loaves this week and now sincerely hold the believe that it’s a little bit magical.


The secret….is to use overly ripe bananas, I’m talking brown, slimey banana’s!




1 Cup Ripe Bananas (mashed)

1 ¾ Cups Gluten Free Flour or Buckwheat Flour or Wholegrain Flour

1/4 Cup Almond or Coconut Milk (homemade is best made)

5 Tbsp. PURE Maple Syrup

2 Organic Happy Eggs

¼ Coconut Oil

1 Tsp. Chia Seeds

1 Tsp. Baking Soda

½ Cup Chopped Walnuts or Pecans

½ Tsp. Himalayan Salt

½ Tsp. Cinnamon & more for the top

Sprinkling of shredded coconut

Sprinkling of pistachio





Pre heat oven to 160c-170c. Grease a loaf pan with coconut oil.

In a bowl mix coconut oil and maple syrup until blended. Add mashed bananas. A little clumpy mix is A ok! Pour in your almond or coconut milk. Add 2 Happy Eggs, chopped nuts, cinnamon & chia seed. Slowly add your chosen flour, salt & baking soda. Mix well.


Pour mix into your loaf pan and top with shredded coconut, pistachio & cinnamon. Run the tip of a knife across the mix in a zig zag pattern. Place in the middle of the oven for 55-60 minutes.


Make sure to do the toothpick test, let it cool for 20 mins on a cooling rack. It should be crispy on top and overloaded with nuts and cinnamon. Slice and enjoy with loved one’s ONLY!