The best option for having healthier chocolate eggs at Easter time is to make them yourself! These eggs are simple to make, super tasty, and infinitely adaptable. Try mixing in some chopped nuts, shredded coconut, dried fruit or add some spices such as cinnamon and cardamom for something a little different.
This is our Christmas showstopper! A light and creamy coconut cheesecake, with a tart raspberry centre and a crunchy choc buckini base. It is the perfect cake to bring to the table this festive season. It can be made well in advance and stored in the freezer. When ready to serve, just defrost and decorate.
This rustic free-form tart is just the sort of dessert I want in winter: fragrant baked fruit, sweet but not sickly, with a crisp pastry shell. Gluten free and vegan pastries are notoriously hard to get good results with, often leaving you with cracks and a dry crumbly texture. Fear not! The psyllium husk is the trick here to give this dough some elasticity and hold, as well as the grating of the coconut oil; the result is a crisp and golden pastry that you can easily slice. Fully adaptable to other fruits you have on hand, this is the simplest of pies, and a great place to start for maximum results with minimal effort. I like rhubarb on the tart side, but feel free to sprinkle with extra coconut sugar if you prefer.
A yummy and warming way to start the day, enjoy toasted with a dollop of coconut yoghurt for brekky or packed into your lunch box for morning tea. Freezes perfectly.
If your oven has a heating element in it, cover the loaf with foil and uncover in the last 20 minutes of cooking time
This breakfast bowl is like no other. Cauliflower and beetroot for breakfast? Yes, and it's amazing! This really is one of those recipes you just have to trust me and go for it - you won't regret it!
Grated beetroot and cauliflower are cooked down with coconut cream and cardamom to create a warming and comforting breakfast like you've never tasted before. If chocolate is your thing, try adding 1-2 tbsp of cacao powder to transform this brekky into an indulgent chocolatey dessert! All these veggies at your first meal of and you'll be away laughing. Enjoy and let us know what you think.
A new favourite recipe of mine, I am delighted to have found an alternative to the chocolate rice crackles that appear on children’s party tables. The texture of these quinoa-based crackles is divine with the shredded coconut offering a nice chewy texture. With a slight salty sweet flavour, I bet you’ll love these as much as I do. Top these with Tahini Choc Easter Eggs.
Crepes are a dessert favourite and when they're this healthy, they should be a lunchbox favourite too. Play with the fillings and have some fun. These are especially great with peanut butter and coconut chips.
Coconut is a great option when you're looking for a gluten and grain-free alternative. It's packed with protein and good fats for your heart and general wellbeing.
The simple things in life are often the best. Made with just two ingredients, these cookies are a perfect balance of good fats and natural sugars. Combined, the result is something incredibly delicious.
These cookies are delicious served as is or for something extra special, use them to make healthy ice cream sandwiches. If they go soft, pop them in the freezer and they will crisp up nicely.
This is a super simple and delicious chocolatey treat that takes no time at all. By using a premixed pack of Chocolate Buckinis, we’ve done the hard work for you! Just add Coconut Paste and Cacao Butter and let set in the fridge! These are the perfect healthy treat alternative for school lunches and birthday parties.
Store these in the fridge or in the freezer if the weather is really warm so they don't melt by morning tea time!
This is one my favourite things to have for breakfast and if I'm telling the truth, I sometimes have this as a cheeky afternoon snack too. Cacao takes centre place, offering you a really hearty (yet healthy) chocolatey punch. The sweet acidity of the Goji berries helps bind the whole dish together and as a massive fan of shredded coconut, for me this really couldn't be a better way to start the day.
Hot Cross Scones are the best of both worlds; hot cross buns and scones. There’s nothing like waking up to home baked goods on Easter morning (or any morning in fact!).
This is the first gluten free scone recipe I’ve developed and to my luck I’ve had some success! They are so yummy, filled with lots of goodies including cranberries, spices and our Mandarin & Gubinge chocolate. Top with coconut yoghurt or Blueberry Chia Jam - the perfect comfort food coupled with a cup of tea.
One of my very favourites... coconut yoghurt. As you'll remember the Infused Natural Sweeteners from last week, well this is the perfect time to use the different batches that you've made to sweeten up this beautiful yoghurt recipe! If you've not yet had a chance, now is the time to make them! The pure decadence of using the Infused Dark Agave Nectar with cinnamon (or indeed, any of the Infused Natural Sweetner recipes) with this yoghurt ...
This creamy and perfectly sweet chia seed pudding is so full of goodness it can be eaten for breakfast, a light snack or as a silky sweet dessert. As it has a base of coconut milk, and is naturally sweetened with a touch of honey, it is free from refined sugar, dairy and gluten. What I love most about this recipe is that it does not need to be cooked, simply place all the ingredients ...
This breakfast will leave you full and energized, never bloated, and keep you powering through the morning. It's the perfect combination of plant-powered protein, slow-release wholegrain carbohydrates, and essential fats, that will make your tummy and brain cells sing. A great alternative to store-bought cereals, most of which are full of refined sugars, over-processed grains, and have little to no nutrients left.