Chocolate mousse

The best 3pm snack for big and small people. No one will ever know this has an avocado hiding inside this deliciously creamy, rich chocolate mousse.


2 small ripe avocados
½ cup coconut milk
¼ cup cacao powder
1 heaped tablespoon chia seeds
1 tablespoon sweetener
½ teaspoon vanilla powder
½ teaspoon cinnamon

1 tablespoon cacao nibs, to serve
1 tablespoon pomegranate seeds, to serve
1 tablespoon flaked coconut, to serve

To make:

Add all of the ingredients to a blender or a food processor. Combine until smooth and creamy. Pour the mousse into individual serving dishes or a bowl. Refrigerate for at least 2 hours, or overnight. Serve with the cacao nibs, pomegranate seeds and flaked coconut. Serves 2-4.

Chocolate, maca chia pudding


2 tablespoons chia seeds
½ – 1 teaspoon maca powder
1 tablespoon cacao powder
½ teaspoon vanilla powder
½ teaspoon cinnamon
1 tablespoon sweetener (optional)
½ cup coconut milk
½ cup water

Toasted granola (see recipe here: Crunchie Munchie Muesli), to serve
Mixed berries, to serve
Shredded coconut, to serve

To make:

Combine all of the ingredients into a jar. Stir well to combine all of the ingredients, especially the chia seeds. Refrigerate for at least 1 hour. Best left over night so the chia seeds can thicken. To serve sprinkle on granola, mixed berries and shredded coconut. Serves 1.

Tip: Delicious with 1 tablespoon of espresso coffee added.

Chocolate bircher muesli


½ cup wholegrain oats
1 tablespoon hazelnuts, chopped

chocolate almond milk
1 cup almond milk (to make your own see recipe here)
2 teaspoons cacao powder
1 teaspoon maca powder
½ teaspoon vanilla powder
½ teaspoon maca powder
1-2 teaspoons sweetener (optional)

Toasted flaked coconut, to serve
Pomegranate seeds, to serve
Chia seeds, to serve

To make:

To make the almond milk, combine all of the ingredients into a blender and blend until combined. In a bowl combine the oats and the hazelnuts. Pour the chocolate almond milk over the oats and hazelnuts and combine. Refrigerate overnight. In the morning stir and place in a serving bowl. Serve with toasted flaked coconut, pomegranate seeds and a sprinkle of chia seeds. Serves 1.

Chocolate banana berry smoothie

Start with a little bit of spinach and gradually build up. Use a good quality protein powder in this recipe which doesn’t contain added sweetener if possible.


1 cup coconut water
½ small banana
¼ cup raspberries
¼ cup spinach
1 tablespoon protein powder
1 tablespoon hazelnuts
1 tablespoon cacao powder

To make:

Add all ingredients to a high powered blender. Blend until combined and smooth. Serves 1.

Carrot cake oats

This recipe is brilliant because it involves lots of pantry staples and is a great way to include vegetables into your child’s breakfast! This is delicious for adults and kids. If you think your child will not like the shredded carrot, add ¼ cup carrot or sweet potato puree instead.


½ cup steel cut oats (or rolled oats)
1 cup almond milk
1 cup water
¼ cup packed carrot, grated
½ teaspoon vanilla powder
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger
¼ teaspoon allspice
1 tablespoon sweetener (optional)

to serve
2 tablespoons coconut flakes, toasted
2 tablespoons walnuts, crushed
2 tablespoons carrot, grated
2 tablespoons sweetener (optional)

To make:

Add all of the ingredients to a saucepan and gently bring to the boil over medium heat. Reduce to a simmer and cover with the lid. Simmer for 20 minutes, stirring occasionally. Pour into bowls and top with toasted flaked coconut, extra grated carrot, handful of crushed walnuts and a drizzle of sweetener. Serves 1-2.

Blueberry pancakes

Pancakes for me are that comfort food I remember eating on the odd occasion after school. My mum would whip up a batch of fluffy pancakes and set out a ‘buffet’ of different toppings. Years later and I still love pancakes.


1 tablespoon ground flaxseed
2 tablespoons water
1 tablespoon melted coconut oil, plus 1 tablespoon extra for frying
½ cup coconut milk
1 tablespoon sweetener
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon vanilla powder
½ cup oat/ buckwheat/ wholemeal flour
¼ cup frozen blueberries

2 tablespoons fresh blueberries, to serve
Heaped tablespoon cashew butter, to serve
Maple syrup, to serve

To make:

Combine the flaxseed and the water in a large bowl. Set aside for 5 minutes to thicken. Add the almond milk, coconut oil and sweetener and stir to combine. Slowly add the baking powder, baking soda, vanilla powder and flour, whisking until just combined. Carefully fold in the blueberries.

To cook heat the extra coconut oil in a frying pan over medium to high heat. Spoon ¼ cup of the mixture into the frying pan. Cook until bubbles appear all over the pancake, around 2 minutes. Flip and cook for another 2 minutes. Serve with fresh blueberries, cashew butter and maple syrup. Makes 6 pancakes.

Almond milk

I love alternating between almond milk, coconut milk, rice and oat milk. Save the pulp to use for other recipes. You can dehydrate this in your oven by turning your oven to the pilot light and evenly spreading the almond pulp onto a baking tray (no baking paper) for 3-4 hours or until dry.


1 cup raw almonds
Water, to cover almonds
3 cups water
1 teaspoon vanilla powder (optional)
½ teaspoon cinnamon (optional)
Sweetener to taste (optional)

To make:

Place the almonds in a bowl with enough water to cover. Refrigerate for a minimum of 8 hours, or overnight. Drain the water. Add the almonds and fresh water to a high powered blender. Blend until smooth. Strain the milk through a fine sieve or a nut milk bag. Return the milk to the blender and add the vanilla powder, cinnamon and sweetener. Blend to combine. Pour into a jar or bottle and refrigerate. Will stay fresh for 5 days. Makes 750 ml.

Adults only green smoothie

This is one of my go to green smoothie recipes. I always seem to have these ingredients in my fridge and they work wonderfully together. I typically add ½ a banana or apple to this if giving this to someone who is new to drinking green smoothies or doesn’t drink them a lot.


½ avocado
1 stick of celery, broken into pieces
Handful of kale
Small handful of spinach
½ small cucumber
Juice from ½ lemon
1 tablespoon of raw almonds
1 cup coconut water
½ cup water

To make:

Combine all of the ingredients into a high powered blender and blend until smooth. Depending on the strength of your blender you might need to chop up the ingredients before adding to your blender.

Tip: Vegetables are digested better in the body when you combine them with fat. Experiment with the following additions to your green smoothie:

+ chia seeds + flaxseed + coconut oil + nut butters + nuts + nut milk + flaxseed oil

Get in my belly: Raw Snickers Slice

When I started to clean up my diet free of refined sugar and other nasties, I was so worried I wouldn’t be able to eat really tasty, delicious desserts again. Was I wrong! In fact most raw desserts I have had are even better than the real deal, and it isn’t just me who thinks so! I recently shared this with my partner who is my ‘taste tester’ (he’s honest and a little skeptical) and he said this (which literally made me dance around my kitchen!)….

“Even better than the real snickers. Won’t be having the ‘real deal’ again”.

This raw snickers is purely decadent. The chewy, creamy, sweet caramel is balanced perfectly with the crunchy peanuts. Then the light, fluffy chocolate perfectly finishes this slice off. This is definitely something to make if you want to add the wow factor to any party, dinner or special occasion. A few tips before I launch into the recipe:

  • Store this in the freezer. Out of sight, out of mind. It is just too addictive.
  • This is a perfect ‘sometime’s food for children’. Cut the slice into small pieces as this is quite rich.
  • I like to eat this defrosted from the freezer for about 2 hours. It will soften but the chocolate layer will still be ‘firm’ to touch. If not pop it back in the freezer for 5 minutes.
  • You must use roasted peanuts. The flavour is that much more incredible than raw peanuts. If you’re not a huge fan of peanuts you could try almonds, brazil nuts or pecans.

This recipe is fast becoming one of my most popular recipes to date on Instagram. I hope you like it too.


the base
2 cups almonds (any nut will work beautifully)

1/4 cup raw cacao
1/4 cup rice malt syrup 
2 tablespoon melted coconut oil
Pinch of fine salt

peanut caramel
1 1/2 cups roasted peanuts 

12 medjool dates, pitted 
1/4 cup water
4 tablespoons melted coconut oil
Pinch of fine salt

chocolate cream
3 cups raw cashews (soaked overnight, drained and rinsed).
1/2 cup cacao powder
1/2 cup rice malt syrup 
1/4 cup melted coconut oil
1 teaspoon vanilla powder
1/4 cup coconut milk or coconut cream
Pinch of fine salt

To make:

the base
Blend the nuts until fine. Add the rest of the ingredients and blitz until combined. If needed add a splash or two of water. Don’t worry if it is sticky. Press into a lined spring form tin or a slice tin. Freeze until set.

peanut caramel
Blitz all ingredients in a food processor until smooth and creamy. If needed add more water. Scrape the sides down every now and then to ensure evenly incorporated. Pour onto the base and freeze until set.

chocolate cream
Note: This is not too sweet as the peanut caramel is sweet. It balances perfectly…you will understand. Using a high powered blender or food processor, blitz all ingredients until smooth and creamy. Pour onto the peanut caramel and place back into the freezer until set. To get the top really flat heat a spoon under hot water and use the back to smooth the top.

Allow to defrost slightly before cutting up into pieces.


Quinoa Granola

A sophisticated take on a delicious favourite: granola. This recipe is completely addictive so make a big batch and keep it in an airtight container. Children love this for breakfast or as a snack!


1 ½ cups quinoa
1 ½ cup oats
½ cup sunflower seeds
¼ cup rice malt syrup
2 tablespoons coconut oil, melted
1 teaspoon cinnamon
1 teaspoon vanilla powder

To make:

Preheat the oven to 180 degrees celsius. Mix all of the ingredients together in a bowl. Place on an oven tray lined with baking paper. Pour the mixture onto the tray keeping it tightly compact, so it will cook in a cluster. Cook for 15-20 minutes until golden. Break into clusters when cooked. Serve with yoghurt and berries, sprinkle on top of pancakes or enjoy with icy cold almond or coconut milk.


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