No better time than Easter time, to get into the kitchen and get creative with some yummy nutritious protein rich treats. I tested this dessert on my flatmate, firstly checking his response to the flavours and then his facial expression once I told him the bulk of this dessert contains beans.

He couldn’t tell the difference.

Mission accomplished.

Yes, beans may sound like a weird addition to a dessert but trust me on this, you can’t taste them. Cannelleni beans are the white beans that have the same shape as kidney beans but next to no flavour. Add in the coconut cream,  rich caramel flavour from mesquite and coconut syrup and this slice is a pure delight to the taste buds and harmonious to your body



Makes 6

What you’ll need


  • 3/4 cup quick oats
  • 1/2 cup almonds
  • 2 tbsp coconut oil
  • 1/4 cup cacao powder
  •  pinch salt


  • 1 can cannellini beans
  • 3 tbsp mesquite powder
  • 3 tbsp coconut syrup (or can use maple syrup or rice malt)
  • 1 can full fat coconut milk at fridge temperature
  • 1 tbsp coconut oil
  • 1 tsp pink salt
  • 1/4 cup shredded coconut – toasted

What to do:

  • In a food processor whizz together all your base ingredients until the nuts are blended down and you reach a sticky mixture.
  • Transfer to a small tupperware container lined with baking paper, cover and place in the fridge.
  • In a food processor process your beans until you reach a smooth consistency
  • Add in the mesquite, coconut syrup, coconut oil and salt, and process until incorporated
  • Remove the can of coconut milk form the fridge, the top should have solidified, scoop out just the solid layer off the top and add this to your mixture, process until it’s thoroughly mixed through.
  • Pour your caramel mixture over top of the base spreading evenly to ensure the top is smooth.
  • Layer on your toasted coconut, cover and place in the freezer for 1 hour or until firm.
  • Remove from the freezer and carefully lift out the slice, remove from the baking paper and depending how much of a sweet tooth you are either cut them into 3 or 6 slices.
  • Enjoy x




Happy Valentines Day everyone!!

If there’s anyone out there who wants to have their cake and eat it too than that’s me. There’s nothing more satisfying than a perfect little morsel size of chocolate indulgence after dinner or when 3pm cravings come knocking.  In honour of Valentines Day I’ve made these bite sized raw vegan cheesecakes that are full of ingredients that love you back.

Completely vegan, gluten free, fructose free, soy free and raw these cheesecakes turned out super creamy and delicious.  As long as you have a food processor they are also pretty darn easy to make. Either use a silicone mini muffin tray or go all in and make one large “cheesecake” using a 9 inch spring form tin.






Makes 16 Mini Cheesecakes

What you’ll need:


  • 1 cup of almond meal
  • 1 tbsp cacao powder
  • 1 1/2 tbsp coconut oil
  • 1 tbsp rice malt syrup
  • pinch salt
  • 4 medium strawberries (fresh or freeze dried)


  • 1 cup cashews (soaked for at least 4 hours)
  • 1 cup coconut milk
  • 1/4 cup rice malt syrup
  • 1/2 cup cacao powder
  • 2 tbsp coconut oil
  • pinch salt


  • freeze-dried strawberries
  • cacao nibs


What to do:

  • Throw all your base ingredients (except the strawberries) in a food processor and whiz on high until mixed together well.
  • Using a tablespoon, spoon out the mixture and press into each of the mini muffin moulds. I used the back of the spoon to get an even, smooth surface. The mixture should spread over 16 mini moulds
  • Cut your strawberries into even quarters and lay one quarter into each of the moulds. This is so each cheesecake has a burst of berry sweetness with each bite.
  • Place tray in the freezer while you work on the filling.
  • In your food processor throw in your cashews and whiz on high until they’re completely blended, add in the remaining filling ingredients and blitz until you have a smooth yet runny consistency.
  • Remove your tray form the freezer and soon out the filling into each of the moulds, right up to the top.
  • Return to the freezer for 4 hours or until firm.
  • For the last pretty touches, garnish with cacao nibs and a few pieces of smashed freeze dried strawberries.
  • Enjoy once slightly thawed and keep in the freezer for up to 2 weeks.

Healthy Jaffa Mousse



I may be in the middle of weaning off sugar, but does that mean I should go without dessert? I think not!

In my eyes, the best way to kick the sugar habit is to jump in the kitchen when the craving hits and make something delicious.. So this is exactly what I did, and this is where my healthy chocolate mousse comes from. Instead of getting ice-cream (which has become a bad habit of mine) I turned to the contents of my cupboard and whipped up something with a similar texture yet so much better for me and my body.

The secret ingredient in here is a mix of silken tofu, banana and coconut milk which makes this dessert rich in protein, fibre and good fats. And after just 1/4 cup of this decadent treat my tummy is full and my sweet tooth, satisfied.

Serves 4
What you’ll need:

  • 300 g organic silken tofu
  • 1 mashed banana
  • 1/4 cup coconut milk
  • zest and juice from 1/2 an orange
  • 1/4 cup rice malt syrup
  • 4 tbsp cacao powder
  • 1 tsp pink salt
  • 4 tsp cacao nibs (for garnish)


What to do:

  • In a food processor mix together your silken tofu and banana until smooth
  • Add the zest from an orange using the small side of the grater to create a thinner shaving, also squeeze about 1 tbsp juice from the orange.
  • Add the cacao powder, salt, coconut milk and  rice malt syrup.
  • Process until all ingredients are mixed well
  • Spoon mixture into 4 dessert cups, refrigerate for 30 minutes.
  • Serve with move shavings of orange zest and sprinkle of cacao nibs for a bit of texture.
  • Enjoy



Vegan Patties, Gluten Free Patties

If you’re after a “protein” to accompany your vegan meal or perhaps a quick snack that’s nourishing yet still satisfying then these patties have you covered. Super quick to throw together, with only a food processor needed and a few minutes in the frying pan, they’re great for those nights you just don’t feel like cooking. And for all those coeliacs out there – they’re also Gluten Free!

Vegan Patties, Gluten Free Patties

Vegan Patties, Gluten Free Patties

Vegan Burgers, Vegan recipe


Makes 10 small patties

What you’ll need:

  • 1 onion – diced
  • 2 cans Organic Chickpeas – drained and rinsed
  • 1 cup coriander – chopped finely (or change it up with half a red chilli)
  • 1 clove garlic – minced
  • 2 tbsp brown rice flour
  • 1 chia egg (1 tbsp chia seeds mixed with 4 tbsp warm water)
  • 2 tsp smoked paprika
  • 1 tsp turmeric
  • salt and pepper to taste

What to do:

  • Sauté your onions in a few tablespoons of water until translucent, remove from the heat and set aside.
  • In a food processor blitz your chickpeas until broken down
  • Add in your coriander, sautéed onions, spices, chia egg and flour and blitz for a further few minutes.
  • Season with salt and pepper to your liking.
  • Spoon out your mixture and mould into small round patties with your hands and place on a plate ready for frying
  • Continue this process until you have used up all your mixture.
  • Heat a large non stick frying pan (or use a small amount of coconut oil if your pan tends to stick). Over a medium heat cook up 4 patties at a time.
  • Each side should take approximately 4 minutes to cook through and become golden, but it’s best to check their progress every few minutes. If the patties are browning too quickly, turn down the heat.
  • Once all your patties are cooked serve up with a drizzle of tahini, lemon juice and a side salad.
  • If you don’t plan on eating all your patties in one sitting, you can store these in the fridge until required, or even freeze them for a longer shelf life.


No Bake Bars


Now that I’m living in America Im a little bit torn between honouring my new home and their weird ways or staying true to my roots when it comes to my food writing. The way food is described here is so different to the Southern Hemisphere. They have special names for everything!  Im even uncertain of how I should be spelling words now! When favourite becomes favorite i don’t know whats right and what’s wrong. With all these conflicting thoughts I was unsure on how to describe and title this recipe I’m about to share. I made this recipe for a few of my American friends d they kept referring to it as the Peanut Butter Bar so thats what I’ve decided to go with.

Chocolate Peanut Butter Bars that require no baking, and little preparation. What you end up with is a chewy, nutty, buttery bar with little bursts of sweetness from the currants and just a slight richness from the layer of peanut encrusted chocolate on top. This is one of those dessert thats you’d be proud to bring along to any dinner party if you’re looking to impress your friends without having to break the bank or your nails in preparation.


No bake Chocolate Peanut Butter Bars


Makes 10 bars

What you’ll need:


  • 1 1/2 cups rolled oats
  • 4 tbsp PB2 mixed with 2 tbsp plant based milk (or use 2 tbsp peanut butter)
  • 1/4 cup currants
  • 2 tbsp rice malt syrup
  • 1 chia egg (1 tbsp chia seeds mixed with 8 tbsp warm water stirred and left to sit for 5 minutes)
  • 2 tbsp melted coconut oil

Chocolate layer

  • 3 tbsp cacao
  • 3 tbsp coconut oil
  • 2 tbsp rice malt syrup
  • Pinch salt
  • 2 tbsp roughly chopped peanuts


What to do:

  • In a food processor blitz the rolled oats until you’ve reached a flour consistency
  • Add all remaining ingredients except for the currants and blitz until they’re all incorporated and you have a thick and sticky batter
  • Stir in the currants
  • Transfer and press down mixture into a small non stick baking pan. (I used a 9×5 inch loaf tin)
  • Place in the freezer, and start on the chocolate.
  • In a small saucepan gently melt down your cacao, rice malt, coconut oil and salt, stir well.
  • Remove your baking tin from the freezer and pour the chocolate mixture overtop.
  • Sprinkle the chopped peanuts on top of the chocolate (they may sink in a little bit – that’s fine)
  • Place your loaf tin back into the freezer for 30 minutes to set.
  • Once the chocolate on top has solidified remove your creation from the freezer and gently cut into 2.5 inch squares.
  • Use a spatula to gently lift out the bars from the tin and serve on a plate or enjoy with a nice hot cuppa.

Any leftovers can be covered and stored in the fridge for up to 1 week.


Blueberry Ice Cream Recipe


This Vegan Ice cream is a quick whip up and oh so refreshing for a summer afternoon. Made from just 3 all natural, healthy ingredient this dessert is not only super easy but also perfectly healthy so there’ll be no guilt if you decide to go back for seconds.



Serves 1 big serving

What you’ll need:

  • 1 frozen banana cut into coins
  • 3/4 cup frozen blueberries
  • 2 tbsp tahini


What to do :

  • In a food processor pulse your frozen banana until its blended into tiny pieces
  • Add you blueberries and blitz on high for 2 minutes, scraping down the sides in-between if need be.
  • Add you tahini and pulse until just incorporated, you don’t want to over mix it as we want the tahini to have a swirl effect in the ice-cream.
  • Scoop into your favourite dessert bowl and enjoy immediately.


The “I’m quitting sugar” Blueberry & Coconut Muffins

I quit sugar


In case you hadn’t noticed I haven’t been posting much on the blog of late. That’s due to 2 reasons. The first being that I’ve pretty much been living out of a suitcase for the past 2 months, access to kitchen space and natural light has been somewhat of a challenge. The second; my usual go to recipes are pretty heavy on the dessert side and due to a recent change in my diet I’ve cut out a lot of foods in this category.

HOWEVER faith in thy blog shan’t be lost.

I’m now living in a great place in Hollywood and have some solid ground im itching to get my creative juices flowing again. Oh and I also have someone I can cook for, which is the biggest joy and motivation for me. So watch this space peeps, I’ve got some great new recipe ideas I can’t wait to whip up and share with you. Be sure to sign up via email so you can get these recipes sent straight to you as they’re posted.

Now these muffins (as the title suggests) are a great dessert “segway” for those trying to wean off sugar. The banana and blueberries in these muffins make them just sweet enough to curb that craving without consuming any refined sugar, artificial sweeteners or high fructose foods of any kind.

Gluten Free Muffins

Healthy muffins

Makes 10

What you’ll need

  • 2 small mashed bananas
  • 1 chia egg
  • 1 cup rolled oats blended into flour
  • 1/2 cup almond milk
  • 1 tsp vanilla essence
  • 1/4 cup unsweetened shredded coconut
  • 1 cup frozen blueberries


What to do:

  • Preheat oven to 350F bake
  • In a small bowl mix 1 tbsp chia seeds with 6 tbsp warm water, stir and set aside
  • In a large mixing bowl add your mashed banana, oat flour, coconut, and vanilla essence, stir until combined.
  • Mix in the almond milk and chia egg (this should now be a thick, gluey consistency)
  • Fold in the frozen blueberries, ensure you don’t. I’d too much as you dot want the blueberries to lose their shape and become too mushy.
  • Spoon the mixture evenly into a greased muffin tin (should make 10 comfortably)
  • Bake for 25 mins
  • Remove from oven and leave to cool slightly before removing from their mould
  • Serve and enjoy.
    *Any leftover muffins can be kept in an airtight container and in a cool dry place for 3 days.
    *There is no raising agent in this recipe so don’t be alarmed when they don’t raise in the oven.



Vegan Salad

Firstly I would like to apologise for my absence on the webisphere, For those who don’t follow me on my Instagram account I am currently on a travelling adventure through Los Angeles and New York so access to kitchen equipment has been somewhat limiting.

With that being said I thought I would share with you an easy throw together salad that has been a great option for someone like me who has been on the go and in need of a simple yet nutritious meal. It is packed with protein and healthy fats from the  avocado, nuts and seeds and Vitamins A, C ad K from the kale, carrot and tomatoes



Serves 1

What you’ll need

  • 75 g baby kales leaves
  • juice from 1/2 a lemon
  • 5 cherry tomatoes
  • 1/2 avocado
  • 1 carrot
  • 1 tbsp pumpkin seeds
  • 5 raw almonds

What to do

  • Cut up your cherry tomatoes into quarters. (length ways)
  • Dice your avocado and roughly cut up your almonds.
  • Peel your carrot to remove the outer layers and then continue to peel so you get thin ribbons , roll each ribbon into itself and set aside.
  • In a large bowl, toss together your baby kale, avocado, tomatoes, carrot ribbons, nuts and seeds with your lemon juice.
  • Serve up and enjoy.

Tip:  Add some grilled tempeh to this salad to take the protein content in this salad to the next level


Oatmeal Pancakes


If you’re stretched for money, resources or time and after a breakfast to impress your loved ones then read on.

Made from just 4 plant based ingredients, these low fat pancakes are not only delicious but wholesome too. Harnessing the main components that make up a pancake I made a few tweaks here and there to make them as nutritious as possible without overcomplicating the process or removing that indulgent feeling you get from each bite.

Banana Pancakes

Makes 8
What you’ll need:

  • 2 medium bananas
  • 1 chia egg (1 tablespoon chia seeds mixed with 8 tablespoons warm water, left to sit for 4-5 minutes)
  • 1/2 cup oat flour (blended up rolled oats in your processor to achieve a flour consistency)
  • 1/2 cup almond milk (rice milk, coconut milk or soy milk will also work)

What to do:

  •  Mash your bananas into a medium bowl
  • Stir in your chia egg, oat flour and almond milk. The mixture should be relatively smooth but still have a thick consistency, if you feel your mixture is too thick or too runny add more milk or oat flour as needed.
  • Heat a medium sized non stick pan on a low setting
  • Spoon out your mixture into small sized pancakes (you should be able to fit 3 in the pan at a time)
  • After roughly 4 minutes flip pancakes over and let cook for a further 3 minutes
  • Remove pancakes and keep warm in the oven while you cook up the remaining batter
  • Once all the mixture is used, serve in a stack with fresh berries, chopped banana and a drizzle of maple syrup
    (or you could use brown rice syrup if you’re watching your fructose intake)


Vegan Pancakes



Superfood Salad Recipe

If you don’t have a lot of time to prepare dinner or are just after a good wholesome meal then this throw together Superfood Salad is where it’s at.
If you’re a Melbourne bruncher (yes that’s a thing) I’m sure you would’ve come across Pillar of Salt’s “Superfood Salad.”

Well, this is my version of it; without the animal products and grains that is.. and if you aren’t from Melbourne or have yet to experience this dish, then I suggest you add it to your bucket list as it’s one super tasty dish that leaves you feeling like a super human.

Now I’ve added Tempeh as the protein portion of this dish but if you don’t have access to Tempeh just opt for another protein source such as Tofu or Chickpeas.


Kale Salad


Serves 1

What you’ll need:

    • 1 1/2 cups curly kale (stalks removed and chopped finely)
    • juice from 1 lemon
    • 1/2 avocado
    • 1 tbsp wholegrain mustard
    • 1/2 tsp pink salt
    • 100g Tempeh, cubed (Tofu or Chickpeas are also a great option)
    • 1/4 medium red onion, diced
    • 1/2 tomato, diced
    • 1/2 lebanese cucumber, diced
    • 2 tbsp goji berries
    • 1 tsp chilli flakes (optional)


What to do:

  • In a large bowl use your hands to massage the lemon juice, salt, mustard and avocado into the kale leaves for roughly 2 minutes. This helps to break down the walls of the kale leaves so they’re a lot easier on your digestion as well as on the tastebuds.
  • Pan fry your tempeh in a non stick pan until cooked through
  • Add your veggies and tempeh to the kale mixture
  • Stir in the gojis and chilli flakes
  • Transfer to a salad bowl and enjoy