I’ve called this the ‘Coconut Caramel Magic’ because it really is something Magic, it’s so creamy, melt in your mouth and it is the perfect slice to turn to when your sweet tooth is calling, filled with only goodness so it’s the perfect guilt free treat. We eat a lot of raw treats in our house because as well as being super delicious they are packed with all wholesome ingredients, none of that scary white stuff or what ever else they put into supermarket or store bought sweets, once you have a few of the ingredients like coconut oil, nuts and cacao powder you are away and can generally through together a slice very quickly, don’t be scared, let your creativity run wild, you might surprise yourself.

Coconut Caramel Magic

Base:

1 Cup Oats

1/2 Cup Buckwheat 

1/2 Cup Almonds

1/2 Cup Desiccated Coconut

8 Soaked Dates

1/3 Cup Melted Coconut Oil

Coconut Cream:

2 Cups Desiccated Coconut 

1/4 Cup Melted Coconut Oil

3 TBS Coconut Milk

Caramel:

10 Soaked Dates 

1/4 Cup Coconut Milk

1/3 Cup Meltef Coconut Oil 

3 TBS of Maple Syrup or Rice Melt Syrup

Chocolate Top (optional)

3 TBS Coconut Oil 

3 TBS Cacao Powder 

1 TBS Rice Malt Syrup or Maple 

Starting with the base blend all dry ingredients in a food processor until crumbly and then slowly add the dates and coconut oil, it should form a nice sticky ball, you can always add more dates or coconut oil if it's looking a little dry, next press it into a lined slice tin and pop it into the freezer to set. 

While our base is setting we can make our coconut cream layer, pop all ingredients into a food processor and blend until it becomes a sticky paste, you will need to stop and scrape the sides quite a few times to achieve the paste, spread over the base and pop back into the freezer to set.

Next our creamy caramel, start by popping the dates into the food processor and then slowly add the remaining ingredients, blend until smooth and then it over the coconut cream layer, pop back into the freezer to set. 

For the chocolate top melt all ingredients on a low heat in a sauce pan, allow to cool a little before pouring on to the caramel, pop back into the freezer for at least 1 hour before setting. 

This recipe would have to be one of my all time favourites, I know I say that about all of my recipes, but this time I really mean it, It’s so smooth and such a great marriage of flavours, Honey and Macadamia really are a match made. I hope you enjoy.

Ingredients:

Base:

1 Cup of Oats

1 1/4 Cup of Desiccated Coconut

1/4 Cup of Melted Coconut oil

5 Large Dates soaked

Honey Cream:

3/4 Cup of Cashew nuts (Soaked)

3/4 Cup of macadamia nuts (Soaked)

1/4 Cup of Coconut Cream or Milk

1-2 TBS of Maple Syrup

3-5 TBS of Raw Organic Honey

Pinch of salt

1/2 Cup of Melted Coconut oil

Starting with out base, blend all dry ingredients until they resemble saw dust, add the coconut oil and soaked dates blend until all ingredients are well combined, press mixture firmly into a medium sized tray, if you’re keeping the slice 100% raw pop into the freezer to set for 30 Minutes if you would like to make the base extra crunchy pop the base into the over for approximately 12 minutes or until the base is a lovely golden brown colour, Set aside to cool. While our base is cooling/ setting we can make out Honey Cream, take all ingredients and pop into the blender or food processor until the mixture is creamy and smooth, pour the mixture over your base, spread evenly and pop back into the freezer for a further 2 hours to set.

Cut into slices and store in the fridge.

An extra drizzle of honey to serve with some vegan ice cream is such a crowd pleaser, your guests will be blown away.

Notes:

This slice is such a crowd pleaser and has a beautiful delicate taste, you’ll see that for the sweetener quantities I have left it up to you to decide how sweet you would like it, if you’re just starting out on your sugar free journey you might find that 3 TBS isn’t enough, you can always add a little more to suit your taste buds.

For me being a new parent one of my biggest challenges is finding snacks to feed my that little one that he will eat and tick the boxes nutritionally, I get so shocked at the amount of sugar and preservatives that go into baby products, yet the packaging would have you believe they’re the most nutritious thing on the market.

I’ve made these bars so many times and they work well with, and without protein, I went with the Nutra Organics Thriving Protein as it’s jam packed with so many goodies and it’s safe for the whole family and while breastfeeding.

Ingredients:

Protein bars:

1/2 Cup of Cashews
1/2 Cup of Almonds
1/2 Cup of Oats
2-3 scoops of protein (I used vanilla thriving protein from @nutraorganics ) 
5 dates 
1/4 Cup of coconut flakes 
3 TBS of Melted Coconut oil 
3 TBS of Almond milk 

Chocolate Coating:

1/4 Cup of Cacao powder
3 TBS of Coconut oil 
1-2 TBS of Rice Malt Syrup
Pinch of Himalayan salt 

Method:

Take all protein ingredients apart from the dates and almond milk and pop into the blend blend until crumbly, slowly add the almond milk and the dates one at a time, blend until it’s a big sticky ball, take mixture and press into a lined slice tin and pop into the freezer for approximately an hour to set, one they’re set cut them into small bar sized pieces. 
For the choc coating, gently melt all ingredients together on a low heat, allow to cool a little, dip the bars and pop them back Into the fridge to cool.

This slice is dark delicious and a real crowd pleaser, especially for all of you Raspberry lovers, teamed up with Chocolaty it’s a match made in heaven. The perfect after dinner treat.

Base:

1 Cup of Oats

1/2 Cup Cashew Nuts

1 Cup of Dessicated Coconut

6 Dates (Soaked in hot water)

4 TBS Melted Coconut Oil

4 TBS of Cacao Powder

Pinch of salt

Jelly tip:

1 Cup of @fresh.as freeze dried Raspberries

2 TBS of Gelatin Plus 1\4 Cup of water to set the Gelatin)

1 TBS of Coconut Oil

1 TBS of Maple Syrup

Choc Top:

5 TBS of Cacao Powder

4 TBS of Coconut Oil

1 tsp of Vanilla Essence

1 TBS of Rice Malt or Maple Syrup

Pinch of Salt

Method:

starting with our base, take all ingredients of the dry ingredients and blend until crumbly, then add the remaining ingredients and blend until sticky and well combined. Press the base into a lined medium sized baking tray, or small if you want it super thick, pop into the freezer to set while we make our filling.

To make the jelly you take the all you ingredients and gently bring to simmer, or until the Gelatin has dissolved, allow to cool and then pour over the base, pop into the fridge for an hour or two to allow the jelly to set.

Lastly we take all of the chocolate top ingredients and gently melt together. (we don’t want to boil this a light simmer is best). Allow to cool and pour over the jelly to set, for a further 30 minutes.

Note:

For a vegan option, irish moss is a good alternative to the Gelatin, or taking the Gelatin out and adding a few TBS of Coconut oil to the Raspberries, it makes the jelly firm but still delicious.

This colourful little bite is simple but delicious, it’s the perfect little go to if you’re needing an afternoon pick me up or kill those those sugar cravings. It’s the perfect go to for your next dinner party, your friends or house guests will be so impressed when you pull this vibrant little slice of heaven out.

Recipe:

Ingredients:

1 Cup of Almond Meal 

1-1/2 Cups of Coconut Flakes or Threads 

1/4 Cup of Coconut Milk or Almond 

1/3 - 1\2 Cup of Coconut Oil 

2 TBS of Rice Malt Syrup 

1 Tsp of Vanilla Essence 

3 TBS of @fresh.as Blueberry powder 

Chocolate top: 

1 Block of 90% Lindt Chocolate 

(Or any other dark chocolate you like.)

1 of TBS Coconut oil. 

Pop everything in the food processor apart from the frozen berries and blend until well combined. Pour the mixture into a small or medium sized tin lined with baking paper, spreading out any bumps, lastly add the frozen blueberries by pressing them into the slice. Pop into the freezer for approximately an hour to set. 

For the Chocolate top, melt ingredients on a low heat, allow to cool a little before pouring over the slice, allow to set for a further 5 minutes.

Notes: This slice is best kept in the fridge.

I’ve made this recipe time and time again, it’s so easily put together and requires minimal to no effort, which we just love, my boys love the loaf so it’s the perfect healthy lunch box treat, or mid-morning snack with a cup of tea. I like mine warm lathered in Almond butter and homemade Jam. I hope you and your families love it just as much as mine do.

Recipe: 

Ingredients: 

2-3 Ripe Mashed Bananas (plus 1 for decoration)

2 Large free range eggs (or A flax or chia egg for vegan alternative)

1/4 Cup Natural Yoghurt or Coconut yoghurt 

2 Cup of Buckwheat (or any other GF flour) 

1 tsp Baking Powder 

Butter 50g or 1/2 Cup of Coconut Oil 

1/4 Cup Coconut sugar or 

1/4 Maple or Rice Malt syrup (or both for extra sweetness)

1 TBS Vanilla essence 

1/4 Cup of Walnuts (optional) 

Method: 

Melt coconut oil or butter together with your Sweetener of choice, beat in eggs one at a time add mashed bananas, yoghurt  and vanilla essence to the mix. 

Sift flour and baking powder together,  mix all ingredients together adding walnuts if desired. 

Cook in a greased loaf tin at 180deg for 25/30mins. 

For decoration cut a banana into coins, arrange on top of the loaf before you pop it into the oven.

I know I say this about every raw treat that I make but I swear this one is hands down my absolute favourtie, the caramel is creamy and smooth and the berries give it just the right amount of tartness, finished off with crumbly chocolate goodness, this one is definitely the star of the show.

Recipe:

Chocolate Base:

1 Cup Almonds

1 Cup Desiccated Coconut 

1/2 Cup Sunflower Seeds 

1/4 Cup Cacao Powder

8-10 Soaked Dates 

1/3 Cup Coconut oil 

Creamy Caramel:

1/4 Cup Almond Butter 

1/4 Cup Coconut Yoghurt / Coconut Milk 

1/3 Cup Coconut Oil 

8-10 Soaked Dates 

1 TBS Maple syrup 

1 tsp Vanilla essence 

Pinch of salt

1/4 Cup Chopped Frozen berries

Method:

Starting with the base, pop nuts and seeds into a food processor for a few minutes until the mixture is crumbly, slowly start adding the dates and then the remaining ingredients, blend until sticky and well combined. split the mixture into two, (half is for the base and half is for the crumbly layer on top) press the base firmly into a medium sized, lined slice tin, pop into the freezer to set,set the reaming base mixture aside, while our base is setting we make our creamy caramel, pop all ingredients into a blender or food processor apart from the frozen berries and blend until smooth and creamy, sprinkle the berries over the base and then pour the caramel over, pop in the freezer for approximately 20 minutes, once its firmed up a little we gently press the remaining base over the caramel, once you’re happy pop back into the freezer for at least 2 hours before serving.

Black bean brownies are just the best thing ever, they are so easy to make, the recipe is so versatile and you don't need a million expensive ingredients. I have made this recipe many times and in many different ways, adding nuts, coconut, fresh berries and any other additive that I'm craving at the time. they're the perfect nourishing treat which makes them lunch box and kiddie friendly, my wee man loves them. They’re also the perfect fuel for nursing mums, I lived on brownies when I was nursing Luca.

Recipe:

Brownie Ingredients:

 
1 x Can of black beans I used @ceresorganics

2 serves of collagen powder I used @mitchellesbonebroth (optional)
1 tsp of Vanilla essence
1/2 Cup of Cacao 1/4 -1/2 Cup of Carob powder (optional)
1/2 Cup Of Coconut Oil
1/4 Cup of Rice Malt syrup or Maple
1/2 tsp of baking soda
Pinch of salt
1/2 Cup of rolled oats (or a Gluten free alternative like quinoa flakes)

Salted Caramel Icing Ingredients

1 Cup of Soaked Almonds

1/4 Cup of Maple Syrup

1/4 Cup of Coconut Milk

1/2 Cup of Melted Coconut Oil

Large pinch of Rock Salt

Method:
Pop all ingredients in the blender or food processor and blend until the mixture is well combined, place mixture into a slice tin or individuals cake tins. Pop into the oven on 180deg and bake for 15-20mins. Allow to cool and place in the fridge for 1-2 hours before serving.

Method for Icing

Pop all ingredients into a food processor or blender and blend until smooth and creamy, pour over the brownie once it has cooled down, pop in the fridge to set for approximately 1 hour before serving.

Note: These brownies are best kept in the fridge or freezer, they can be served hot from the oven or my personal favourite, straight from the fridge, it’s like eating fudge, I hope you enjoy them as much as I do.

The icing is completely optional but it definitely is a delicious added extra.

These little chocolate truffles are so delicious you can’t help but go back for more,and even better they have minimal ingredients, so they are perfect for this busy time of year, They are the ultimate crowd-pleaser, the perfect little Christmas treat.

Ingredients:

3/4 Cup of oats 

3/4 Cup of cashews 

1/2 Cup of sunflower seeds

1/4 Cup of Coconut flakes 

5 Dates ( Pre- soaked in warm water)

3 TBS Almond milk 

Juice and rind of an orange 

Or 10 drops of wild orange @doterraoils 

4 TBS of Coconut oil 

4 TBS of Carob or Cacao powder 

Choc coating: 

3 TBS of Coconut oil

1 TBS of Maple syrup 

3 TBS of Cacao powder 

10 drops of wild orange Doterra oil or rind of half an orange.

Method:

Starting with the truffle take the nuts, oats and coconut flakes pop them into a food processor and blits until crumbly, next add the coconut oil, orange and carob or cacao powder and blend until sticky, roll mixture into small balls and pop into the freezer to set for at least an hour before coating. 

Choc coating, melt all the choc ingredients together, dip our truffles pop onto a lined plate/tray and pop into the freezer for a further 15 minutes to set! 

I've made this cheesecake so many times now! This beautiful arrangement of ingredients is so fresh and delicious, it really is a must for everyone, especially for those of you who don't particularly have a sweet tooth, it goes down a real treat in the hotter months as it's just so light and fresh. 

Base Ingredients:

2 Cups of Oats

1 Cup of Desiccated Coconut or Coconut Flakes

1 Cup of Dates

Pinch of salt

1/4 of Cup of Coconut oil

Avocado filling:

3 Large or 5 Small avocados

1/2 Cup of Melted Coconut oil 

1 Cup of Coconut Cream or Coconut Natural Yoghurt 

1/2-3/4 Cup of Maple Syrup or Honey 

1/2 Cup of Fresh Lime Juice 

2 tsp of Vanilla Essence or Paste 

2 TBS of gelatine dissolved in hot water or arrowroot for the vegan option

Method: 

Take all of our base ingredients and pop them into your blender or food processor, blend until ingredients are sticky and well combine, transfer the mixture into a greased cake tin, press the mixture firmly into the base and sides using your hands, once you're happy pop it into the freezer to set. while our base is setting we can start on our filling. Take all of our base ingredients apart from our gelatin and pop into our blender or food processor, blend until mixture is smooth and creamy, lastly add our gelatin to the mixture and blits for 30 seconds. give our filling a taste and if you're happy pour our filling into our base, pop back into the freezer to set for a further two hours. this cheesecake tastes beautiful served on it's own or with a little dollop of coconut yoghurt.

Notes: it's important to taste our mixture as we go along, sometimes I make this recipe and only use 1/2 a cup of sweetener and other times I use 3/4 I guess it depends on the creaminess of the avocados and how im feeling on the day. 

It’s amazing what you can put together when you’re just having a play in the kitchen, I put this little darling together in about 10 minutes, for all of those chocolate lovers out there, this is for you, it’s so easy and so delicious, the perfect after dinner treat served with coconut yoghurt or ice cream. or a little treat for the kids lunchboxes.

Ingredients:

1-1/2 Cups Almond meal 

1/2 Cup of Oats 

4 TBS of Cacao powder or Carob powder  

4 TBS of Nut butter (I used Cashew butter) 

3 TBS OF Coconut oil 

2 tsp of Vanilla essence 

2 TBS Rice Malt Syrup or liquid sweetener of choice

Icing:

3 TBS OF Coconut oil

2 TBS of Cacao powder 

1 TBS of Peanut butter 

1 TBS of Maple Syrup 

Method:

In a large mixing bowl add our almond meal, oats and set aside, next take the coconut oil, rice malt syrup, nut butter and vanilla essence, pop into a small saucepan and melt ingredients together in a very low heat, (heat just enough to melt the ingredients)

Pour the nut butter into the dry ingredients and mix well, next press the mixture into a lined or greased slice tin, pop in the fridge or freezer for at least an hour to set. While our slice is setting we start on our icing, simply take all ingredients pop them into a saucepan, melt the ingredients together on a low heat, mix well and pour over our slice, pop back into the fridge to set. 

I absolutely love caramel slice,  you can imagine my excitement after a few trial and error attempts to create the perfect raw caramel slice recipe. refind sugar-free, the perfect after-dinner treat and great for kids school lunches. 

Recipe: 

Caramel Ingredients:

3/4 Cup of Tahini (both hulled and unhulled tahini work well in this recipe, unhulled has a nuttier taste to it. )

1/2 Cup of Maple syrup

4 TBS Coconut Oil

1 Tsp of Vanilla essence 

Base Ingredients:

2 Cups of  Almonds

4-5 Large Dates (Soaked in hot water)

2 TBS of Cacaco or Carob powder 

1/2 Cup of  Melted Coconut oil

Chocolate icing ingredients: (optional)

3 TBS of Cacao powder 

1-2 TBS of Maple or Rice Malt syrup (or natural sweetener of choice) 

3 TBS of Melted Coconut oil 

Method:

Start with the base, place all ingredients into the blender or food processor, mix until sticky and crumbly. if it looks too dry add more coconut oil if it looks too wet add more nuts or some desiccated coconut. pop mix into a cake/ slice tin and firmly press and flatten out the base, once you're happy pop into the freezer to set. 

while our base is setting we make our caramel layer.

Place all caramel ingredients in the blender and mix well, taste our mix and if you're happy, spread over our base and place back into the freezer to set. 

Lastly, the chocolate top, melt all ingredients together in a saucepan, drizzle over our caramel slice and place back in the freezer to set. 

This slice is delicious with and without the chocolate top, the choice is yours. leave for 1-2 hours to set.

Keep this slice in the fridge or freezer. I keep some hidden in the freezer for those days when unexpected guests arrive or when i need a sweet treat.

One of the most commonly asked questions I’m asked is if any of my raw treats are Nut-free, well now I can finally say yes! I am so pleased with this recipe turned out, it’s definitely my new favourite, it’s made with sunflower seeds so it’s much more affordable than other raw cheese cake recipes, which we love. I hope you enjoy it as much as I do.

Base:

1/2 Cup Buckwheat 

1-1/2 Cups Oats or GF Alternative 

3/4 Cup Desiccated Coconut 

3/4 Cup Dates (soak in hot water 1 hr before) 

3 TBS Cacao powder 

1/4 Cup Melted Coconut 

Filling: 

2-1/2 Cups Sunflower seeds (soaked at least 4 hours pre in hot warm water) 

1/2 Cup of Coconut yoghurt or Coconut cream 

1 Cup Desiccated Coconut 

1/2 Cup Melted Coconut oil 

2 Tsp Vanilla essence 

2 TBS of Beetroot powder (fresh grated beetroot works fine too) 

1/2 Cup Rice Malt syrup 

For the Choc layer:

2 TBS Coconut oil 

3-4 TBS Cacao powder or Carob (I used Carob) 

Method.

Starting with the base, Take all dry ingredients apart from Cacao powder and blend for one Minute using a food processor or blender, melt together the oil and cacao and add to the our dry mix along with the dates, blend until dates are well combined, press mixture into a medium sized slice tin. Pop into the freezer to chill while you prepare the filling. While our base is chilling we start on the filling, take all of the base ingredients apart from the beetroot powder, blend until smooth and creamy, take the beetroot powder and mix with a little bit of warm water, add to the filling and blitz for a further minute. Split the mixture, spread half over the base and pop back into the freezer to chill, set the other half aside for our chocolate layer. For the chocolate layer, melt together coconut oil and the cacao or Carob powder, pour the mixture into the rest of the filling and blend for a further minute and then spread the filling over the pink layer, pop back into the fridge and allow to set for at least two hours.

I absolutely love peanut butter, this slice is made without refined sugar, and is a great sweet treat for kids lunches (no nasties).

Recipe:

Base:
1-1/2 Cups of Almonds
5 dates (soaked in hot water) 
2 TBS of Cacao or Carob powder
2 TBS of melted coconut oil
2 TBS of Rice Malt syrup

Peanut butter layer:
3/4 Cup of smooth or crunchy peanut butter, I used  @picspeanutbutter 
2 TBS of melted coconut oil
2 TBS of rice Malt syrup
1 tsp of vanilla essence
1 TBS of Maca powder
1/4 Cup of peanuts (optional) 

Coconut layer:
1-2 cups of coconut flakes/ threads
1 tbs of coconut oil

Choc top: 
3 TBS of Cacao
3-4 TBS of Coconut Oil
1 tsp of vanilla essence
1 TBS of maple syrup

Method. 
Starting with our base, melt coconut oil, rice malt syrup and cacao together, pop almonds, soaked dates and the melted ingredients into the blender and mix until crumbly. Once you're happy press the mix into your cake tin and place in the freezer while you make your peanut butter layer. 
For the peanut butter layer melt all ingredients together, if you are adding extra peanuts place in be blended and blits for 30 seconds. Pour over your base and pop back into the freezer. Coconut layer, place all ingredients in the blender and blend for at least 5 mins until crumbly and sticky, place coconut over your PB layer best you can, make sure the PB is just cool not frozen as it'll help the coconut to stick to the layer better. Place back in the freezer.
Lastly melt all of our choc top ingredients together, pour over our place and place back into the freezer to set. Cut into slices and enjoy! This slice is best kept in the fridge.

This slice is for all the banana cake lovers out there, the perfect combination of creamy banana, chocolate and a crunchy nut base. perfect for every occasion. 

Recipe:

Base ingredients: 
1/2 Cup of coconut flakes
1 Cup of mixed nuts
1 Cup of lightly toasted muesli, rolled oats or activated buckwheat
1 Cup of Desiccated Coconut
2-3 TBS of Coconut oil
1 TBS  of Rice Malt syrup
2 Soaked and drain dates

Banana cream ingredients:
1-2 Cups of  Cashew nuts (soaked overnight & drained) 
1 Ripe Banana
1 TBS of Vanilla essence
1 TBS of Rice Malt syrup
2 TBS of Coconut oil (Melted)

 
Chocolate top:
3 TBS organic carob powder or Cacao powder
2 TBS Coconut oil
1 TBS liquid Sweetener(optional) 

Method:

Blend all dry base ingredients together using a blender or food processor, slowly add the dates and blend for a further few minutes, melt oil and Sweetener in a saucepan and then add to the dry mix, blend for a few minutes until well combined, press into a greased slice tin and place in the freezer to set. 
While the base is setting, mix all of your banana layer ingredients together pop into blender or food processor until it looks lusciously creamy. Add Banana mix ingredients to the base and pop back into the freezer.Lastly melt all icing ingredients together, drizzle over the slice and place back into the freezer for an hour or two to set. 
Slice and keep in the fridge or freezer. 
The great things about raw baking you can play around with the ingredients and the measurements depending on your taste! 

This slice is best kept in the fridge or freezer. 

These treats are so deliciously easy and packed with goodies, the perfect guilt-free treat. 

I absolutely love the new latte blends from @nutraorganics they can be used in so many different ways and the colours transform your creations into something really beautiful. You can find the Nutra Organics range online at  Naturalthingsnz.co.nz  

Recipe:

Mermaid mix:
2 TBS of Mermaid latte mix @nutraorganics
2 Cups of Desiccated coconut
1 Cup of Cashew nuts (Soaked) 
2 TBS of Coconut oil
1 tsp of Vanilla essence
2 TBS of Rice Malt syrup

Icing:
3 TBS of Coconut oil
2 TBS of Cacao powder
1 TBS of Rice Malt syrup
1 tsp of vanilla essence

Method:
Melt coconut oil, rice malt syrup & vanilla essence together. Place desiccated coconut and cashew nuts into the blender or food processor, add melted ingredients and mix well, lastly stir mermaid powder into the mix. Roll into little balls or logs and place in the fridge to set. 
While they're setting take all icing ingredients and melt in a saucepan together. Coat mermaid treats in chocolate and place back into the fridge to set. For decoration, you can scatter more coconut over the pieces. 
This recipe makes around 20 small sweet treats. (You can soak cashew nuts over night or if you're short on time soak in hot water for a few hours.)
If the choc isn’t thick enough wait for the first coat to set and drizzle more over.

-Playing around in the kitchen is such a fun way to create and discover new recipes, when ever i’m making treats or I have some mixture left over I always try and turn it into something new, this is exactly how this delicious and easy cheese cake came about. the perfect dessert to impress dinner guests or when you’re needing to curb those sugar cravings.

Ingredients:

Base:

1 Cup of Oats

1/2 Cup of Cashew nuts

1/2 Cup of Almonds

1 Cup of Desiccated Coconut

3/4 Cup of Pitted Dates

3 TBS of Melted Coconut Oil

Filling:

3 TBS of Almond Butter or Nut Butter of choice

1- 1/2 Cups of Coconut Cream or milk (Chilled)

3 TBS of Rice Malt syrup

1/2 Cup of Coconut Oil

2 TBS of Carob Powder

2 Tbs of Cacao Powder

1 Tsp of Vanilla Essence

1 Tsp of coconut yoghurt for decoration

Method:

Starting with your base, melt coconut oil on a low heat, add it to the remaining base ingredients, pop them into a food processor or blender and blend until crumbly and sticky, press the mixture firmly into a lined cake or slice tin and pop into the fridge or freezer to set. While our base is chilling we can make our filling, melt together on a low heat the nut butter, coconut oil rice malt syrup, cacao and carob powder allow the mixture to cool slightly before adding it to the coconut cream and vanilla essence, mix well and pour into our base ensure the mixture it’s evenly distributed. to achieve the marble effect, take your coconut yoghurt and using a big spoon gently splatter the yoghurt into the choc mixture, once you’re happy pop into the fridge or freezer for at least two hours to set.

Note:

Pop the coconut cream the into the fridge or freezer over night or for a few hours prior to making the recipe.

Not everybody is a carob fan I personally love the taste, if it’s not for you substitute the the carob for cacao powder.

I love carrot cake and i love how fast and easy this recipe is to prepare, it's the perfect recipe for when we we have unexpected guests for dinner, or we need an extra nourishing treats for the kids lunches. 

Recipe:

Cashew icing Ingredients:

1 Cup of Cashew nuts (soaked overnight)

Juice of half a Lemon 

1 tsp Vanilla Essence 

1 TBS of Melted Coconut oil 

Carrot cake ingredients:

1 Cup of Almonds

3\4 Cup of Coconut flakes 

3\4 tsp of Nutmeg 

1 tsp of Cinnamon 

5 Dates (soaked over night)

3 Grated Carrots 

1\4 Cup of Coconut flour 

3 TBS Melted Coconut oil 

Method:

Place almonds, dates, and a few table spoons of the liquid they were soaking in into a blender or food processor  ix for 2-3 minutes , place mix, the grated carrots and remaining ingredients into a bowl and mix well, transfer mix into a greased or lined baking trey, place into the fridge or freezer to set. while our cake is setting take all icing ingredients place them in our blender or food processor and mix until smooth and creamy, add to our cake and place back into the fridge or freezer for an hour to set. To serve i like to top with coconut flakes and chopped walnuts.

this slice is best kept cool.  

Ginger crunch has always had a place in my heart, I absolutely love it, especially when you know it’s packed with goodness, it’s the perfect treat when you want something to go with your cup of tea, or if you just need a healthy mid morning treat thats going to get you through until lunch time.

Base:

1 cup oats 

1 cup activated buckwheat 

1 cup of dates

1 cup of Desiccated coconut 

3 Tsp peeled fresh ginger 

3 TBS melted Coconut oil 

Filling:

2 Cups Desiccated Coconut 

1/2 Cup oats 

1/2 Cup Melted coconut oil 

1 Cup soaked cashews 

1/2 Cup of maple syrup 

3 Tsp ginger powder 

2 Tsp peeled ginger ( add more if you like a strong ginger taste)

1 Tsp vanilla essence 

Method:

Take all base ingredients and pop into a blender or food processor, blend until crumbly and sticky, firmly press into a lined cake or slice tin, pop into the fridge or freezer to cool. 

While our base is chilling we can make our filling. Take all filling ingredients and blend until smooth and creamy, taste and make sure is tasting lovely and gingery, if you’re happy pour mixture over the base and allow to set, (if it’s needing more ginger, add another slice of fresh ginger and blend for a further 5 minutes) 

Chill for at least one hour before serving.  

I'm really loving these delicious little goodies, not only do they look and taste delicious they are so good for us, gelatin is so beneficial for our gut and digestive system, it's great for our joints, skin and hair, along with many other benefits, so it really does tick all of the boxes, it's perfect for those nights when you just need an after-dinner treat. 

Recipe:

Ingredients:
3 TBS natural Gelatin
1/4 Cup Coconut flakes
1/2 Cup of water
1/2 Cup of Almond or milk of choice
2 TBS @nutraorganics Mermaid latte blend (You can use Cacao powder as a substitute) 

Method:
Place all ingredients in a saucepan, gently bring to the boil, or until the gelatin has dissolved, place mixture into a greased baking tin, pop into the fridge for 2-3 hours to set.

Note: These little jellies are best kept in the fridge! 

If you're a Peanut Butter fan like myself then these little balls of deliciousness are right up your Ally. They are easy to make, they look and taste incredible and they aren't loaded with expensive ingredients. they make the perfect gift,  after dinner treat or lunch box extra. 

Recipe:

Bliss Ball ingredients:

1 Cup of Oats

1 Cup of Coconut flakes 

1/4 Cup of Dates 

1/2 Cup of Melted Coconut Oil

2 tsp of Vanilla Essence 

1/4 Cacao Nibs

1/2 Cup of Peanut Butter I used @bayroadnz

Peanut butter coating:

2 TBS of Coconut Oil

2 TBS Peanut Butter

1 TBS of Maple Syrup or any liquid sweetener of choice

Chocolate coating: 

2 TBS of Coconut Oil

2 TBS of Cacao powder 

1 TBS of Maple Syrup 

Method:

Start by placing all dry ingredients into the blender or food processor, mix until crumbly and sticky, once you're happy, roll the mixture into little balls and place them into the fridge or freezer to set. while they are chilling we can make our coating's, start by placing all Peanut butter ingredients into a saucepan and simmer until all ingredients are melted and well combine, allow to cool and cover half of the batch of bliss balls, pop them back in the fridge to set. take the remaining bliss balls and the chocolate ingredients and repeat the same method we used for the peanut butter coating, once coated place them back in the fridge to set. 

Note:

- The coating is optional for these treats they taste just as delicious with or without the coating.

- If you're using a blender soak the dates for at least an hour in hot water before blending.

- If you're using a blender try splitting the mixture and blending in batches.

-  If you have a peanut allergy simply use any other nut butter of your choice for example almond or cashew butter.

These little Coco Cups look so amazing and taste delicious, the perfect treat to curb those sugar cravings, they're easy to make and you only need a few ingredients to make them, which makes them the perfect treat when you're off to a dinner party or need a little extra in your lunch box.

Ingredients: 

White Casing:

3 Cups of Desiccated Coconut

2-3 TBS of Coconut oil

2 tsp of vanilla essence 

Chocolate filling:

1/2 Cup of Almond Butter 

3 TBS of Cacao powder 

1/2 Cup of Desiccated Coconut 

2 TBS of Maple Syrup

2 TBS of Coconut oil

Method:

Starting with our white coco cases, take all ingredients pop them into the blender or food processor and blend for at 7-10 minutes or until the mixture is like a paste, if it looks too dry and crumbly add a little more coconut oil, once you're happy split the mixture, set half aside for later, take half of the mixture and press firmly into greased muffin tins or cup cake moulds place in the freezer to set, while they're are setting we can make our filling. Take all of the chocolate filling ingredients, pop them into the food processor or blender and blitz until ingredients are well combine, take the choc filling and pop about a teaspoon onto our coco cups we pressed into our moulds, place back into the freezer for half an hour, next use our remaining coconut mixture to cover the chocolate centre. place back into the freezer for an hour to set. 

Notes: For all of you peanut butter lovers you can swap the almond butter for peanut butter.  

This little beauty is definitely my new favourite thing, it really does tick all the boxes, it's creamy, with just the right amount of chocolate and peanut butter and of course no nasties. The perfect sweet treat for those after dinner cravings.

Ingredients:
Base:
1 Cup of Coconut Threads or Desiccated Coconut
1/2 Cup of Almonds
1/2 Cup of Carob or Cacao powder
3/4 Cup of Oats
3/4 of Cup of dates
1/2 Cup of Melted Coconut oil
Pinch of a Salt

Filling:
1/2 Cup of Coconut milk
2-3 TBS of Peanut Butter I used @chantal_organics
1 Cup of Cashew nuts Soaked overnight
2 Tsp of Vanilla Essence
2-3 TBS of Raw Honey or Maple Syrup

Optional melted chocolate top.

1/2 a block of 80% @Panachocolate 

2 Tsp of Coconut oil

Method:

Starting with our base, take all ingredients pop them into a blender or food processor blend until everything is well combined and it resembles chocolate crumbs, place mixture into a greased cake tin, press mixture firmly into the tin using your hands, once you're happy pop into the freezer to set. While our base is setting we prepare our cheesecake filling, take the peanut butter and the coconut milk and place in a saucepan and melt together on a very low heat, be careful not to simmer we just want a little bit of heat to allow the peanut butter to melt, set aside and allow to cool, take the remaining ingredients and pop into our blender or food processor blend together until smooth and creamy, lastly add our peanut butter and coconut milk and blend for a further 30 seconds, pour over our base and pop back into the freezer for 2-3 hours to set. (optiona) melt chocolate with coconut oil and drizzle over the cheesecake, pop back into the fridge for 15 minutes to set. 

Tip: If you would like the two-tone look, you can split the filling into two, pour half onto our base and the other half mix in some cacao or carob powder to one give the beautiful chocolate look and then finally pour over the first half of the mixture. 

I have used both Carob and Cacao with this recipe and both are delicious. 

You can add more or less peanut butter depending on your liking.

This recipe was a long time coming, I love the traditional american pumpkin pie, so I thought enough was enough I had to try and recreate this delicious treat. This recipe is easy to make and the ingredients are all common at home items that you would find in the pantry.

Ingredients:

Base:

1/2 Cup of Pitted Dates

1 Cup of Desiccated Coconut

1 Cup of Oats

1 Cup of Almonds

3 TBS of Coconut Oil

Filling:

1-1/2 Cups of Steamed or Roasted Pumpkin (I used Roasted)

1/3 Cup of Tahini

1/2 Cup of Coconut Oil

2 Tsp of Vanilla Essence

2 Tsp of cinnamon

1 Tsp of Nutmeg

1/2 Cup of Raw Honey or Maple Syrup

Pinch of Himalayan Rock Salt

Method:

Starting with our base, take all ingredients and pop into a food processor or blender, blend until mixture is crumbly and sticky, firmly press mixture into a greased cake tin or pie dish, place into the freezer to set. While our base is setting we can make the filing, on a low heat gently melt together the coconut oil, tahini, honey and spices, add the mixture to our pumpkin and vanilla essence and place in the blender or food processor, blend until ingredients are well combined and the mixture is smooth, pour our filling into our base and pop back into the freezer for a further hour to set. Best served with a cup of tea and some natural or coconut yoghurt .

Notes:

If you’re are using a blender try soaking the dates before you blend them and blending the mixture in batches.

If you’re roasting the pumpkin try using coconut oil, it makes it so much sweeter.