Raw Coconut & Almond Bliss Balls

This is a quick, healthy and affordable snack to prepare at the start of the week for lunches and save you from reaching for chocolate at night time. It is packed with nuts and seeds which provide loads of fibre and shredded coconut & coconut oil for healthy fats which means it is a very filling, but very healthy treat.


  • 1 cup desiccated coconut
  • 1/2 cup shredded coconut
  • 3/4 cup LSA mix (ground linseed, almond and pumpkin seed)
  • 3 tbl chia seeds
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 cup coconut oil
  • 1 tbl rice malt syrup
  • 1/4 cup almond spread


  1. Combine all dry ingredients into a bowl.
  2. Melt the coconut oil in a saucepan over low heat, add the almond spread, rice malt syrup and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and combine. Mix and roll into balls using your hands.

Vegan Banana Pancakes

How hard is it to find a simple, but clean vegan pancake recipe!? I admit, it is harder to keep the mixture together & make it rise without the addition of eggs- but this works well, I hope this recipe will help all the sweet tooth vegans out there.

I used buckwheat flower and a banana as the base, I then added cinnamon, coconut sugar and one date to sweeten the mixture up while adding almond milk to combine the ingredients. Don’t forget to add a dash of baking powder so they rise.

I topped mine with coconut yogurt, cacao nibs, buckwheats, shredded coconut and a drizzle of maple syrup on top- it adds a lot of texture and is so delicious. I try to add cacao nibs to anything sweet as they are a great source of magnesium which assists with muscle repair and for all the girls- it can also assist and reduce period cramping. Enjoy!


  • 1 small banana
  • 1/4 cup buckwheat flour
  • 2 tbl almond or coconut milk
  • 1 tsp cinnamon
  • 1 tsp coconut sugar
  • 1 date, soaked
  • 1/2 tsp vanilla essence


  • Coconut yogurt
  • Cacao nibs
  • Buckwheats
  • Shredded coconut


  1. Add all ingredients into one container and briefly blend until the consistency slightly thick (I use my ninja bullet).
  2. Fry one at a time with the lid on in coconut oil.
  3. Layer on the toppings & enjoy!

Sugar-free, guilt-free Hot Chocolate

I don’t know about you guys but I am always find myself craving something sweet after my dinner, no matter how much I manage to eat. Many of us count that extra one cup of hot chocolate at night as ‘nothing’ or ‘it’s not food so it won’t affect my calorie intake for the day’ not that I count calories, but the amount of sugar present in a store bought hot chocolate sachet will blow your mind. Not only is it just a cup full of sugar which is terrible for your health, it will cause you to wake up sluggish and reduce your energy levels the next day and the day after that.

I am not saying it is bad to have sweet cravings, Its fine to crave sweet things, its normal, we all do it! It is just about being smart with how we fulfil these cravings. I don’t know about you guys, but I would much rather drink a healthy alternative to a sugary hot chocolate- which to be honest may not taste as good at first, but will fulfil my sweet cravings AND knowing it is full of antioxidants, healthy fats and good for my body will simply make it taste even better in my mind.

The main chocolate ingredient is of course cacao, known for its powerful antioxidant component along with rice malt syrup, coconut oil, hot water and almond milk (or coconut milk).



·       1 tbl organic cacao powder

·       1 tsp rice malt (adjust to your preferred sweetness)

·       1 tsp coconut oil

·       Hot water

·       Almond milk (or coconut milk)


Add the cacao and rice malt with 2 tbl spoons of hot water at first and mix into a paste to get rid of any lumps. Then fill ¾ full with hot water, add the coconut oil and almond milk (or coconut milk) and drink when the temperature is right.


Healthy Chocolate Fudge: Vegan, Gluten free, Dairy free, Nut free & Sugar free

Simple and easy, 3 ingredient chocolate fudge recipe that is low calorie, low GI and the perfect gut healing, sweet treat any time during the day.

Healthy Chocolate Fudge



1/2 whole butternut pumpkin
1/4 cup raw, unsweetened cacao powder
2tbl coconut oil
1 1/2 tbl gelatin (substitute coconut oil to make vegan)


  1. Cut a whole butternut pumpkin in half and remove the seeds. Place it in the oven whole at 180 degrees (c) for 45 minutes or until soft.
  2. Using a spoon, scoop out the flesh of the pumpkin into a bowl and add the remaining ingredients, blend on high until smooth consistency.
  3. Place mixture into a slice or muffin tray and fill until mixture is ~5cm high, refrigerate for approximately an hour.
  4. Serve and enjoy.