Author: Admin




Coconut Merchant’s Raw, Organic, Extra Virgin Coconut Oil infused with turmeric combines their famous coconut oil with the added health benefits and powerful flavour of Turmeric.


Coconut oil has been praised for its health benefits in recent years due to its unique makeup, containing a high proportion of Medium Chain Fatty Acids (MCFAs), and more specifically lauric acid. These types of fats are linked to various health benefits, most notably that they are more readily used as a source of energy and less likely to be stored in the body as fat, while turmeric has been celebrated for centuries for its anti-inflammatory and cleansing properties. Together, they make a powerful health pairing.


Use just like any other oil, it’s perfect for cooking, frying and especially roasting. Vegan friendly and ethically sourced, this revolutionary oil isn’t just delicious – it’s also packed full of goodness.


RRP: £8.99  (500ml)

Stockist: Morrisons / / Amazon


For more information, hi-res images and samples, please contact:

Caitlin Horner, PR & Communications Manager


Phone: +44 20 3772 6540

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The lovely Jo Harding has been busy at work creating this. Ridiculously simple to make but looks so beautiful on the table.

  • 1 large cauliflower
  • 2 tbsp coconut or extra virgin olive oil
  • Pinch of Pink Himalayan or sea salt
  • 1 heaped tsp paprika
  • 2 romano peppers
  • 1 tbsp extra virgin olive oil
  • 1 small pomegranate
  • 30 g parsley, chopped
  • 10 g chives, chopped
  • 10 g mint, chopped
  • 5 sun dried tomatoes, chopped
  • 50 g sugar snap peas
  • 40 g pistachios, crushed
  • 1 tsp sesame seeds
  • small handful of baby watercress or pea shoots
  • 1/2 lime, juiced
  • 1 tbsp grated ginger
  • 2 tbsp extra virgin olive oil
  • 1 tbsp toasted sesame oil
  • 1 tbsp coconut aminos (I like Coconut Merchant)
  • Pinch of Pink Himalayan or sea salt
  • Pinch of cracked black pepper
  • Preheat the oven to 210C/ 410F (190C fan assisted.)
  • Remove the leaves and stalk from the cauliflower. Chop the cauliflower into smaller florets. Place on a baking tray and toss with paprika, salt and 2 tablespoons of oil. Roast in the oven for 25 minutes until golden.
  • Remove the stalk and seeds from the peppers. Chop into 2 cm chunks. place on separate baking tray and toss with 1 tablespoon of olive oil. Roast for 15 minutes until soft.
  • Remove the seeds from the pomegranate, slice the sugar snap peas, sun dried tomatoes and finely chop the fresh herbs.
  • When the vegetables are roasted, transfer to a serving dish. Toss with the herbs, pomegranate, sugar snap peas, sun dried tomatoes, pistachios and dressing. Top with sesame seeds and baby watercress or pea shoots.
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These are absolutely delicious and so simple to use. It’s a fantastic snack or great to add into salads. Thanks to Amy Lanza for the inspiration!


½ block of extra firm tofu, cubed

2 tbsp tamari

1 tsp coconut nectar honey

20g coconut flakes, crushed

Black pepper



  1. Preheat the oven to 160Fan/180*C and line a baking tray with parchment paper.
  2. Combine the tamari and coconut honey in a small bowl and mix well. Add in the tofu cubes and crushed coconut flakes then mix to evenly coat the cubes.
  3. Pour the cubes, and remaining coconut onto the lined tray and bake for 15-20mins, turning over every 10mins. Keep an eye on them as the coconut may burn quickly.
  4. Serve warm or they will keep for a couple of days in an airight container and taste delicious cold, too.
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We have another amazing Recipe from our very talented friend Jo Harding.

  • 1 medium pumpkin (800g) (Hokkaido or Kombucha you don’t have to peel)
  • 600 ml vegetable or chicken stock
  • 1 white onion (150g), finely chopped
  • 2 tbsp coconut oil
  • 2 garlic cloves
  • 1 tsp paprika
  • 1/2 tsp chilli/ tomato flakes, or mix of both
  • 1/2 tsp ginger powder
  • 60 g creamed coconut
  • Good pinch sea or Pink Himalayan Salt
  • 1/4 – 1/2 tsp cracked black pepper
  • 6 sprigs fresh coriander
  • 1 tsp lemon juice
  • 25 g pumpkin seeds
  • 20 g sunflower seeds
  • 1 tbsp extra vrgin olive oil
  • 1/2 tsp paprika
  • Good pinch of chilli tomato flakes
  • Preheat the oven to 190C (fan assisted.)
  • Prepare the pumpkin by peeling, removing the seeds and chopping into 2cm chunks. If you can find Delicata, Kombucha or Hokkaido, there’s no need to peel.
  • Melt the coconut oil in a saucepan. Add the onion and fry on a medium/ low heat for 4 minutes until translucent. Add the garlic, paprika, chilli/ tomato flakes, ginger, salt, pepper and cook for 1 further minute. Add the pumpkin and stir.
  • Tie the coriander stalks with a little kitchen string (keep the leaves to serve.) Add to the soup. Bring to the boil then reduce the heat slightly and simmer for 30 minutes until the stock reduces and the juices thicken.
  • Meanwhile, place the seeds on a baking tray and roast in the oven for 8 minutes until golden. Remove from the oven and allow to cool.
  • When the soup is cooked, remove the coriander stalks and blitz the soup in a high speed blender until smooth. Return to the pan. Grate in the creamed coconut (reserving 1 tbsp to sprinkle on top) and stir in the lemon juice. Season to taste.
  • Heat the olive oil (or butter if you prefer) in a pan on a low heat until it sizzles. Add the remaining paprika and chilli/ tomato flakes, swirl in the pan and remove from the heat immediately.
  • Ladle the soup into bowls and top with seeds, grated coconut cream, chopped coriander and spiced oil.
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Lets celebrate the Royal wedding in true Coconut Merchant style! The wonderfully talented Amy Lanza came up with these for us – absolutely delicious!

Makes 6 large scones


220g gluten free flour blend, I used this ancient grain mix with xanthan gum, plus extra for sprinkling

30g coconut flour

1 tbsp baking powder

55g coconut oil, room temperature (not too solid but not liquid)

50g coconut sugar, plus extra for sprinkling

Pinch salt

1 tbsp ground flax seed

50g coconut milk powder mixed with 250ml cool water

55g raisins

To serve: coconut whipped cream, coconut jam

1 tin coconut cream, chilled overnight

2 tbsp icing sugar


  1. Make the coconut milk by mixing the milk powder and water until smooth. Leave to one side.
  2. Place both flours in a large bowl with the salt and stir well.
  3. Rub the coconut oil into the flour mix with your fingers until it resembles fine bread crumbs.
  4. Stir in the coconut sugar and salt, and then add the coconut milk and stir until fully combined. Stir in the raisins.
  5. Line a baking sheet with parchment paper and dust lightly with flour. Tip the scone mix onto the tray and shape into a flat circle about 20cm in diameter. Cut into 6 scones.
  6. Place in the fridge for 30 minutes – this is important to help the coconut oil solidify again and will hold the shape better.
  7. Preheat the oven to 180Fan/200*C. take the scones out of the fridge, score along the divides again, and separate the scones using a spatula and space them out slightly (about 2cm gap). Sprinkle with extra coconut sugar.
  8. Bake in the oven for 22 minutes, or until golden. They will feel solid in the centre but they are still quite delicate so transfer carefully to a wire rack to allow to cool fully.
  9. They are very crumbly so it is important to allow them to be fully cooled before cutting them and serving them.
  10. Make the coconut whipped cream: scoop the solid part from the tin of coconut cream into a large bowl and add in the icing sugar. Whisk with a handheld whisk until light and fluffy, for a couple of minutes.
  11. Serve the scones with coconut whipped cream and coconut jam. Best eaten the same day or they taste great toasted the next day. Individual scones will freeze well.
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The amazing Jo Harding has created this for us – so delicious and simple to make!
  • 1 large cauliflower (720g)
  • 2 tbsp coconut oil, melted (I like Coconut Merchant)
  • Pinch of Pink Himalayan or sea salt
  • 120 g kale
  • 30 g blanched hazelnuts
  • 15 g fresh parsley, chopped
  • 3 tbsp extra virgin olive oil
  • 1 heaped tsp dijon mustard
  • 1/2 tsp red wine vinegar
  • 1 tsp coconut aminos
  • 1/4 tsp cracked black pepper
  • Pinch of Pink Himalayan or sea salt
  • Preheat the oven to 180C fan assisted (200C, 400F.)
  • Chop the cauliflower florets and place on a baking tray. Season with salt and toss with melted coconut oil. Roast in the oven to 30 – 35 minutes until golden and crisp.
  • Meanwhile, shred the kale in a food processor or finely chop.
  • Mix all the dressing ingredients together in a bowl and massage into the kale.
  • Place the hazelnuts on a baking tray and roast for 6 – 8 minutes until golden. Remove from the oven and allow to cool.
  • Mix the cauliflower, kale, parsley and hazelnuts together. Option to add another glug of olive oil if you like it extra oily like I do!
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The amazingly talented Amy Lanza has been busy at work yet again and created this amazing recipe! She’s also just launched her awesome new blog so check it out here! Thanks Amy!

Coconut Rice with Greens and Spicy Sesame Sauce

Serves 2


150g white jasmine rice

40g coconut milk powder

300ml water

16 stems asparagus, cut into 1-inch pieces

½ head of broccoli, cut into small florets

1 tbsp olive oil

Salt and black pepper

100g frozen peas

1 large handful of kale

1 tbsp lemon juice

1 tbsp coconut vinegar


2 tbsp tamari

2 tbsp lime juice

½ tsp sriracha

1 tsp coconut honey

1 avocado, sliced



  1. Preheat the oven to 160Fan/180*C. Line a baking tray with parchment. Toss the asparagus and broccoli with the olive and season to taste. Roast in the oven for 25 minutes, turning over half way through. Add the peas for the final 5 minutes of cooking, when the broccoli should be starting to char.
  2. Meanwhile, mix the coconut milk powder with the water and add to a saucepan with the rice. Bring to the boil and simmer for 10-12mins until the rice is soft. You may need to add extra water if it is starting to stick. Stir every now and then.
  3. De-stem the kale and tear into small pieces. In a large bowl, massage the kale with the lemon juice, vinegar and a pinch of salt with your hands, until it wilts. Leave to marinade while the rice and veggies cook.
  4. Make the sauce by mixing everything in a small bowl.
  5. To serve, divide the kale between two bowls, top with ½ of the rice, ½ of the veggies, ½ the avocado and the dressing. Top with extra chilli flakes, sriracha and seeds, if desired.


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This beautiful healthy tart is paleo and refined sugar free. A delicious dinner party showstopper that packs all the taste with none of the guilt – created by the amazing Georgie Eats! Georgie has some amazing recipes which you should 100% check out!

Servings 12 slices


Raspberry Jam

  • 200 g (2 cups) raspberries fresh or frozen
  • Juice of 1/2 lemon
  • 1 tbsp maple syrup / raw honey
  • 2 tbsp chia seeds

Almond Crust

  • 180 g (2 cups) ground almonds
  • 1/4 tsp bicarbonate of soda
  • 2 – 2 1/2 tbsp coconut oil melted
  • 1 tbsp maple syrup / raw honey


  • 130 g (1 1/2 cup) ground almonds
  • 2 large eggs
  • 2 egg yolks
  • 2 tbsp maple syrup / raw honey
  • 100 g (1/2 cup) coconut oil melted
  • 4 medium figs cut into 3-4 slices


  1. Preheat the oven to 160°c fan / 180°c / 350°f.

  2. Line a 9” removable base tart tin with baking parchment.

To make the chia jam:

  1. Add the raspberries to a saucepan and cook over a medium heat for 5-10 minutes (depending on whether you used fresh or frozen). Whilst cooking, use the back of a fork to mash the raspberries into a puree to help release their juices.

  2. Once the raspberries have turned syrupy add the lemon, sweetener and chia seeds and continue to cook for an extra 2-3 minutes until you can feel the jam begin to thicken slightly. Remove from the heat and allow to cool.

To make the almond crust:

  1. Combine the almonds, bicarbonate of soda, 2 tbsp of coconut oil and sweetener in a large bowl. Mix well. The mixture should resemble a soft dough. If you find your mixture is too dry add a little more coconut oil to the bowl and mix again.

  2. To allow the coconut oil to harden place the dough into the fridge for 15 minutes, once removed the dough should be able to hold its shape when moulded.

  3. Use your fingers to mould the dough into a thin layer evenly around the base and walls of the tart pan. Return to the fridge while you make the frangipane.

To make the frangipane:

  1. Combine the ground almonds, eggs, egg yolks, sweetener and coconut oil into a large bowl and mix well.

To assemble:

  1. Try to work quickly here to avoid the frangipane setting up too much. Remove the tart base from the fridge and spread the chia jam in an even layer over the bottom. Spread the frangipane over the top of the jam before arranging the slices of fig (seeds facing out) into a pattern on the top of the tart.

  2. Bake in a preheated oven for 30 minutes until the tart is golden brown.

  3. Once baked remove from the oven and allow to cool completely before removing from the tin and serving.

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Cashew Chocolate Truffles
Ingredients: (makes 15-20 balls)
3/4 cup full fat coconut milk
10oz dark chocolate chips
1/4 cup cashew butter (or any nut butter)
1/4 cup coconut honey
In a saucepan bring coconut milk to boil.
Put chocolate chips in a glass bowl and pour hot coconut milk over, then leave to melt for 3 minutes.
Once melted, stir until it forms a smooth mixture.
Add coconut honey, cashew butter and mix again.
Place it in the fridge/freezer for overnight.
Once set, take one tablespoon at a time and roll them into balls. Put ready balls back to fridge to firm up.
Once firm, roll them into cacao powder and enjoy.
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Simple to make yet utterly delicious, the wonderful Amy Lanza has created this amazing Yellow Split Pea and Parsnip Corn Chowder Soup for us to all enjoy! Thanks Amy!


100g yellow split peas, soaked for 10mins in boiling water, drained

½ white onion, small dice

1 stick celery, thinly sliced

½ pasnip, peeled and diced

1 small tin sweetcorn, drained (165g drained weight)

500ml vegetable stock

1 tsp brown rise miso paste

Black pepper

½ tsp smoked paprika

Coconut cream: 15g coconut milk powder mixed with 30ml water

1 tbsp coconut oil

1 large handful kale, stalks removed



  1. Heat coconut oil in a saucepan and fry onion and celery for several minutes until soft and translucent. Add garlic and fry for 1 minute.
  2. Add the parsnip, slit peas, sweetcorn, black pepper and paprika and stir to coat. Add in the stock and miso and stir.
  3. Bring to the boil and simmer, lid half on, for 45 minutes until the split peas are soft and the parsnips are breaking down. Stir every now and then.
  4. Make up the coconut cream and a small bowl.
  5. Add the coconut cream to the saucepan. Puree the soup – I like to save a few tablespoons of the mix to leave chunky – with a handheld or immersion blender. Stir in the reserved cunks and return to the heat.
  6. Tear the kale into small pieces and add to the soup. Continue to warm for 5 minutes to allow the kale to wilt. Season to taste.
  7. Serve warm topped with crunchy seeds, black pepper, chilli flakes, and coconut yoghurt or more coconut cream.
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Looking for some spring inspiration? The very talented Amy Lanza has prepared this beauty for us:


2 small carrots, sliced into half moons

1 parsnip, peeled and sliced into half moons

½ small butternut squash, peeled and diced small

1 tbsp coconut oil, melted

1 tsp dried thyme

1 tsp dried rosemary

60g quinoa, cooked and drained

80g green lentils, cooked and drained

2 large handfuls kale

1 tbsp coconut vinegar

¼ tsp salt

1 handful rocket

2 spring onions, thinly sliced



1 tsp Dijon mustard

1 tsp coconut nectar

1 tbsp coconut vinegar

1 tbsp lemon juice

1 tbsp plain yoghurt e.g. soya

½ – 1 tsp miso paste

Salt and pepper



  1. Preheat oven to 160Fan/180*C. Prepare the root vegetables, toss with the coconut oil, thyme, rosemary and season to taste. Place on line baking tray and roast for 40 mins, or until tender and starting to crisp on the outside. Turn around half way through. Allow to cool.
  2. Massage kale in a large bowl with the ¼ tsp salt and 1 tbsp coconut vinegar until it wilts and reduces in volume.
  3. Prepare dressing by mixing all ingredients together in a small bowl until smooth.
  4. Add the quinoa, lentils, roasted veggies, rocket, spring onion and half the dressing to the kale and toss to combine well.
  5. Divide between two plates, and top with remaining dressing.
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A massive thank you to our friend Samantha Hadadi for this recipe. Easter my be over but that doesn’t mean that we have to stop eating chocolate!


For the base –

  • 2 cups almonds
  • 1 cup oats
  • 3 – 3.5 tbsp brown rice syrup or maple syrup
  • 3.5 heaped tbsp butter, melted, OR coconut oil
  • 1/2 tsp vanilla paste
  • Pinch salt
  • For the filling –
  • 2 medium to large ripe avocados, pitted
  • 170g dark chocolate – at least 80% cacao solids – finely chopped
  • 2 heaped tbsp coconut oil
  • 3 tbsp dairy-free milk of choice (almond, coconut or other)
  • 3 heaped tbsp coconut yoghurt or dairy-free yoghurt of choice
  • 3.5 tbsp maple syrup (or more, to taste)
  • 1-2 tbsp cacao or chocolate protein powder
  • 1-2 tsp vanilla paste (to taste)
  • Pinch salt
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We are so excited to be collaborating with Trinity Bourne. She has created these mouth-watering treats using our creamed coconut. They’re dairy free, vegan friendly and totally delicious.

  • 100g almonds ( ⅔ cup)
  • 100g dates ( ⅔ cup)
  • 3 tablespoons cacao powder
  • 1 teaspoon vanilla extract
  • 100g cashews ( ⅔ cup)
  • 100g creamed coconut ( ½ block) (or use coconut butter)
  • ½ teaspoon peppermint essence
  • A handful of fresh mint leaves
  • A handful of baby spinach (optional for extra green effect)
  • 2 tablespoons maple syrup


  1. Grind the almonds in a food processor. It doesn’t have to be a fine powder – a rustic blend works well for this.
  2. Add the dates, cacao powder and vanilla extract.
  3. Blend until everything starts coming together. If it doesn’t come together then the dates may be a touch too dry, in which case you can add a tablespoon of water and blend. It is important NOT to add too much water because it might become too claggy. One tablespoon might be fine, if needed, try two tablespoons. Once the mixture sticks together when pressed between your fingers without crumbling, then you know it is fine.
  4. Line a loaf tin (or similar sized container) with parchment paper and then press the base mixture into it evenly and firmly
  5.  Topping
    1. If you are concerned that your mint leaves might brown themselves off in the process, you can quickly blanch them first. Blanching involves dropping them in boiling water for about ten seconds and then running them through with very cold water. This brings out the super green vibrancy and also stops them browning at any stage in the process.
    2. Pop all of the topping ingredients into a food processor. Keep blending until everything is blended down and the mixture becomes smooth (and green). Try leaving out the spinach leaves to start with, to see how green your mint leaves make it. Add some spinach leaves (which doesn’t affect the taste) for extra green colour, as desired.
    3. Pop the topping on top of the base. I find it helpful to finish off the topping by pressing and smoothing down with the pads of my fingers (this usually makes the topping smoother than when you use a knife or spoon).
    4. Pop it in the fridge or freezer to set.
    Chocolate drizzle
    1. Melt your chocolate in a heatproof dish. Use a small pan with about an inch of water. Heat up the water and then pop the heatproof dish, with your chocolate in it and it should melt in a minute or two.
    2. Use a teaspoon to drizzle the melted chocolate onto your chilled pie.
    1. It is ready to serve when it has chilled for at least a half hour.
    2. Enjoy!


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With Easter approaching, we’ve got this amazing recipe for chocolate chunk bites from Maddy Johns. Easy to make and absolutely delicious, there are bound to brighten up your day!


1) Ahead of time (I did this around 1-2 hours before), soak 4 large or 6 small Dates in warm water

2) Once the Dates are softer, drain them and add to a blender alongside:

• 2 tbsp Nut Butter

• 1 Scoop Flavoured Protein Powder

• 1 tsp Vanilla

• 1 tbsp Desiccated Coconut

2) Blend the ingredients until a soft, crumbly mixture forms. Add a small splash of Water (around 1 tbsp should do) and mix this in until a mouldable dough forms

3) Next, mix in 1 more tbsp Desiccated Coconut and whichever Chocolate Chunks you are using. Make sure they are distributed evenly

4) Divide this mixture into 5, rolling into ball shapes

5) Place the balls into a small container and refrigerate overnight

6) The next day, they should be ready to go!

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Looking for some easter inspiration? These fabulous creations are fun, quick and easy to make – thank you Amy Lanza for you recipe – as always, it’s delicious!


4 cups desiccated coconut, divided

¼ cup + 80g (just under ½ cup) coconut oil, melted and divided

50g coconut honey

4 tsbp raw cacao powder

1 tbsp maple syrup



  1. Place 3 cups desiccated coconut, the ¼ cup coconut oil and 50g coconut honey into a food processor and whizz to combine. Pulse a few times until fully incorporated, you may need to scrape down the sides. The mix is ready when it sticks together when pressed between your fingers.
  2. Line a couple of baking sheets with parchment.
  3. Roll the coconut mix into balls, I did a variety of sizes. This takes some time and they must be really compact but it gets easier! Place the balls onto the baking sheets and into the fridge. Leave to cool for min. 1 hour.
  4. Just before the hour is up, place the 80g melted coconut oil into a small bowl, stir in the maple syrup and the cacao until the mix is smooth and creamy.
  5. Place the 1 cup desiccated coconut into a shallow bowl or plate.
  6. Roll each coconut ball in the chocolate mix until all areas are covered, and then roll in the desiccated coconut. Repeat with all the balls, placing back onto the baking sheet.
  7. Place back in the fridge and allow to cool and set for about an hour.
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Yet again, our friend Amy Lanza has been busy creating some coconut inspired recipes for us. Absolutely delicious and simple to make – this is 100% worth a try!


1 tbsp coconut oil

1 tsp cumin seeds

1 onion, diced

4 cloves garlic crushed

1 tbsp curry powder

¼ tsp ground cloves

1-2 tsp turmeric

1 tsp miso paste

Salt and pepper

1 cauliflower, cut into florets

2 medium (400g) yellow potatoes, peeled and chopped into bite-size pieces

100g red lentils

700ml stock

160g peas, frozen

½ block coconut butter, chopped small

2 tbsp fresh lime juice


Serve with: pittas, rice, fresh coriander, mango chutney



  1. Heat the coconut oil in a large saucepan and add the cumin seeds and fry until smelling fragrant. Then add the onion and stir frequently for 5-8 mins until softening and is translucent.
  2. Add the garlic, curry powder, ground cloves, turmeric, and miso and stir to coat the onions. Add the cauliflower, red lentils and then the stock. Season to taste with salt and pepper.
  3. Cover with a lid and bring to the boil, then reduce heat to a simmer, stirring occasionally for 25-30 mins until the lentils are broken down and are really soft. The potatoes will break down a lot too.
  4. Add the peas and the coconut butter and stir well to allow the butter to melt fully into the dahl.
  5. Stir in the lime juice and serve right away, as desired.
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The very talented Amy Lanza has created this beautiful super green goodness bowl. It’s a must try!



2 tbsp tahini

2 tbsp lemon juice

1 tbsp coconut vinegar

1 tsp coconut nectar

3 tbsp water

½ – 1 tsp moringa (depending how much you like the flavour as it’s quite strong!)

5 stalks parsley, stalks removed

Salt and pepper


Salad Bowl:

100g spelt barley

2/3 tin chickpeas, drained

2 stalks celery, thinly sliced

150g broccoli, cut into small florets

2 tbsp lemon juice

Salt and pepper

2 large handfuls spinach

1 large avocado, sliced



  1. Cook spelt barley according to packet instructions, adding chickpeas for final 4 minutes of cooking time.
  2. Drain and allow to cool.
  3. Prepare the dressing by placing all ingredients in a small blender and whizz until smooth. Add more water if it’s not pourable consistency.
  4. Boil or steam the broccoli florets for 2-3 mins until bright green and tender, allow to cool.
  5. To the spelt, add the celery, broccoli, lemon juice and stir. Season to taste.
  6. Divide the spinach between 2 bowls, add ½ of the spelt mixture to each, top with ½ the sliced avocado and drizzle over the dressing. Serve right away, with extra parsley, if you like.
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Looking for something delicious? Try these creations from the very talented Maddy Johns!


1) In a bowl, use a hand whisk to combine 2 tbsp Nut Flour (I used Walnut Flour, but Peanut and Almond would work too), 2 tbsp Coconut Flour, 1 tbsp Coconut Sugar, 1 tbsp Desiccated Coconut, and 1 Scoop Protein Powder (optional, but I had a Pineapple & Coconut flavoured one that worked well)

2) Next, in a small bowl, melt together 1/2 tsp Coconut Oil, 2 tbsp Peanut Butter, and 1 tbsp Coconut Nectar. Melt and stir together until smooth and runny

3) Combine the wet ingredients with the dry, adding 1 tbsp Plant Milk at a time (Coconut Milk works best with this theme!) until a dry dough forms. For me, this was 7 tbsp.

4) Once the dough is mouldable, form into 6 small balls and then flatten into Cookie Shapes. Tope each one with Coconut Flakes, then refrigerate for at least one hour until firm

5) Enjoy!

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Hard to believe these are vegan – but amazingly they are! The very talented Bex Traynier has made these tasty treats, so if you’re looking for something to impress your friends with – give these a go!



  • 125g raw walnuts
  • 175g pitted dates (sticky)
  • Pinch of salt


  • 190g raw cashews
  • 75g coconut oil, melted
  • 140ml full-fat coconut milk
  • 50g coconut cream (optional – just makes the mix extra creamy!)
  • 110g agave nectar or maple syrup

FLAVOR OPTIONS (or try your own!)

  • 40g fresh blueberries and 1 tsp coconut sugar (for compote)
  • 40g (2 tbsps) ground ginger


  • Prepare cashew nuts by soaking in boiling water for 1hr. Drain and set aside.
  • Blend dates in food processor until mix forms a ball. If your dates aren’t very sticky/moist then you can sit them in some warm water for 15mins prior to blending (make sure you drain them properly if you do this). Set mixture aside.
  • Blend walnuts until fully ground, then add dates back in to processor, along with salt, and blend until the mixture resembles a loose dough (should stick if pressed together).
  • Lightly grease muffin tin (can use coconut oil for this). Spoon in 1 heaped tbsp of base mixture into each hole and press in firmly with fingers.
  • Blend all filling ingredients until smooth. You can add more coconut milk if the mixture turns out thick (which may be the case if you’ve used coconut cream!).
  • At this point I split my filling mixture in half and added the ground ginger to one batch (blending for a few seconds to evenly distribute the ginger), and added the blueberry compote to the second batch. Compote was made by heating the coconut sugar and blueberries on a low heat for 5 minutes until blueberries had softened. You could try nut butter or a raspberry compote as your cheesecake flavors – the possibilities are endless!
  • Pour filling mix into each muffin slot, cover with cling filling and pop in the freezer to set (I always leave mine overnight).
  • Once set, run round each cheesecake with a knife and pop out. Leave out of freezer for 1hr to soften before devouring! Store in freezer for up to 2 weeks.


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The amazing Samantha Hadadi has created these incredibly delicious flourless chocolate chip blondies. These little cakes are the perfect treat for a lazy Sunday afternoon. Or any afternoon, in fact.


  • Serves 12
  • 2 x 400g tins chickpeas, drained (reserve the aquafaba)
  • 2 tbsp aquafaba
  • 7 tbsp oat, cashew or coconut milk
  • 250g (roughly one cup) cashew butter
  • 5-6 tbsp coconut honey or maple syrup (to taste)
  • 1 tbsp vanilla paste
  • 1/2 cup coconut sugar
  • 5 tbsp ground almonds
  • 1/2 tsp baking powder
  • Large pinch salt
  • 100g dark chocolate chunks (I used Ombar)
  • For the ganache (optional) –
  • 1/4 tin full fat coconut milk (around 100ml)
  • 110g dark chocolate, finely chopped
  • 1/2 tsp vanilla paste


  1. Preheat the oven to 180C, then line a brownie tin. Start by placing the chickpeas into a blender with the aquafaba, cashew butter, milk, maple syrup and vanilla paste. Blend until completely smooth.
  2. Pour into a bowl, then fold in the dry ingredients – the sugar, almonds, baking powder and salt – until completely combined. Taste the wetness of your mixture – your batter should just fall off a spoon when turned upside down. If it’s too dry, add a splash more milk. If it’s too wet, add some more almonds. Fold in the chocolate chips.
  3. Pour the batter into the brownie tin, then bake for 25-30 minutes, or until golden brown and firm on top – you want it to be ever so slightly gooey inside. Remove from the oven and leave to cool.
  4. In the meantime, make your ganache, if using. Gently heat your coconut milk in a pan until just about to boil. Remove from the heat and add the chocolate chunks. Leave to stand for a few minutes, then stir smooth until chocolate is melted (you may need to heat a little more if it doesn’t completely melt). Stir in the vanilla, and sweeten slightly to taste if needed.
  5. Spread the ganache over your cooled blondie – or omit for a lighter treat! – then cut into squares and enjoy. Store in an airtight container for a few days.
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Looking to impress your friends? Well give these Chocolate Coconut bites with a hidden coconut jam centre a go! Easy to make an stupidly tasty! Thanks to Maddy Johns for creating them for us!

1) In a bowl, Combine the following ingredients until a ‘dough’ forms that is mouldable:
• 3 tbsp Coconut Flour
• 1 Scoop Vanilla Protein Powder (optional)
• 2 tbsp Peanut Butter
• 1 tbsp Coconut Nectar
• 1 tsp Vanilla
• 5 tbsp Dairy-Free Milk

2) Form into 5 balls, then take 1/2 tsp Coconut Jam and press into the middle of each ball

3) Place on a baking tray in the fridge for around 10 minutes while you prepare the coating

4) Melt one small bar of Dark Chocolate, then add 1 tbsp Coconut Nectar and some water if too thick

5) Working quickly before the chocolate hardens, roll the balls in the chocolate until evenly-coated and place back on to the tray. Sprinkle a pinch of Desiccated Coconut on each one, then refrigerate for at least one hour

6) Once the chocolate had hardened, enjoy!

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The lovely and very talented Amy Lanza has created this amazing dish. It’s a total must try!


Bacon Bits:

½ block of tempeh (100g)

1 tbsp tamari

1 tbsp coconut vinegar

½ tbsp coconut nectar

½ tsp smoked paprika

½ tsp ground cumin

1-2 tsp coconut oil



4 large handfuls kale, torn

2 tbsp coconut vinegar

2 spring onions, thinly slices

1 orange pepper, small dice

150g cherry tomatoes, halved

80g dried green lentils



1 tbsp olive oil

1 tbsp soya yoghurt

2 tbsp coconut vinegar

1 tsp Dijon mustard

1-2tsp coconut nectar

½ tsp ground turmeric



Cook lentils according to packet instructions, drain and allow to cool.

Prepare the Bacon Bits: combine the tamari, vinegar, nectar, paprika and cumin in a small bowl. Thinly slice the tempeh and place in the marinade. Flip the strips over to coat evenly and leave for a few minutes.

Heat the coconut oil in a non-stick frying pan, remove the tempeh strips from the marinade (keep the marinade) and place in frying pan. Cook for a couple of minutes on each side and flip over. When cooked, add the marinade and cook for a minute or so until sticky and crispy. Add more oil if starting to burn. Remove from heat and set aside.

Place the kale in a large bowl and the 2 tbsp coconut vinegar and massage for a couple of minutes until it has reduced in size.

Prepare the dressing by mixing all ingredients together well.

Add the vegetables and lentils to the kale, then season to taste. Toss well and divide between 2 bowls. Crumble over the tempeh strips into “Bacon Bits” and drizzle over the dressing.

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Our friend Jo Harding has done yet another amazing creation for us. She’s developed this outrageously delicious roast pumpkin Thai salad with salt and pepper almonds. Go on … Give it a go! 
  • 350 g Pumpkin (Delicata, Kabocha or Hokkaido if you don’t want to peel it)
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp paprika
  • Pinch of Pink Himalayan or sea salt
  • 60 g sugar snap peas
  • 100 g red cabbage, shredded
  • 1 carrot
  • 100 g kale, shredded
  • 15 g fresh coriander, chopped
  • 4 g fresh chives, chopped
  • 2 tbsp extra virgin olive oil
  • 1 tbsp toasted sesame oil
  • 1/2 lime (juice and zest)
  • 1 small chilli (2g)
  • 1 garlic clove
  • 1 tbsp fresh ginger, grated
  • 1 tbsp coconut aminos
  • Pinch Pink Himalayan or sea salt
  • 40 g almonds
  • 1/4 tsp Pink Himalayan or sea salt
  • 1/4 tsp cracked black pepper
  • 1 tsp coconut oil
  • Preheat the oven to 200C (fan assisted.)
  • Remove the seeds (and peel if not using the varieties listed above) from the pumpkin and chop into slices (about 1cm thick).
  • Place on a non stick baking tray and toss with paprika, salt and olive oil. Roast in the oven for about 20 minutes until soft and golden.
  • Meanwhile, finely shred the kale (using a food processor or by hand,) julienne / finely slice the carrots, red cabbage and sugar snap peas.
  • Place the almonds on a clean baking tray. Toss with coconut oil, salt and pepper. Roast in the oven for 8 minutes until golden. Remove from the oven and allow to cool.
  • Mix all the dressing ingredients together in a small bowl.
  • Mix the kale, carrots, sugar snaps, pumpkin, almonds and dressing together in a large bowl and serve. Enjoy.
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If you have a birthday coming up, then here’s a cake recipe which is bound to impress your friends! Made with only 6 ingredients, it’s perfect for anyone searching for a recipe that tastes amazing and is made with healthier ingredients. Thank to thebloomingpantry for the recipe.



¾ cup (100g) coconut flour
½ teaspoon baking soda
9 free range eggs
½ cup coconut oil (100 ml), melted
½ cup honey (150g)
1 vanilla pod

1 cup (200g) vanilla
1 tablespoon cashew butter
Drop of honey


1. Preheat oven to 170C/350F. In a food processor blitz together the coconut flour and baking soda.
2. Pulse in eggs, coconut oil, and honey. Cut open the vanilla pod and scrap out the seeds and add to mixture. Blitz again until we’ll combined.
3. Grease two 6inch cake pans or one 9inch (for a thicker cake) with coconut oil and line the bottom with parchment. Pour in mixture and let cook for 25-30 minutes until you can poke it with a tooth pick and it comes out clean. Let your cake cool.
4. For the frosting whisk (electric is best) together the ingredients. Let sit in the fridge for 30 minutes then frost your completely cooled cake.

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Simple to make and utterly delicious, these are a must try! Thank you to the wonderful Jo Harding for creating them!


126 g coconut yoghurt (option to use Greek instead of coconut if you’re not dairy free)

60 g raspberries

30 g pomegranate

2 tsp desiccated coconut


Pulse the raspberries in a blender until pureed. Don’t over do it, you don’t want them watery. Save a few whole to decorate the top.

Add a layer of raspberry puree to the base of a glass. Layer with yoghurt, pomegranates and top with raspberries and a sprinkling of desiccated coconut.

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Our very talented friend Jo Harding has yet again created a mouth-watering creation with her Beat The Bloat Baked Pumpkin Falafel. So delicious and easy to make – make sure you give them a try!

400 g Pumpkin
3 tbsp extra virgin olive oil
Pinch of Pink Himalayan or sea salt
3 garlic cloves1
small red onion (35g)
1 tbsp coconut oil
1/2 tsp ground cumin
1 tsp ground coriander
1/3 tsp paprika
Juice of 1/2 lemon
1 tsp lemon zest
45 g coconut flour
1.5 tbsp tahini
15 g fresh coriander
Pinch of cracked black pepper
3 tbsp sesame seeds
 Preheat the oven to 200C (fan assisted.)
Remove the seeds from the pumpkin and chop into chunks (about 2cm in diameter.)
Place the pumpkin on a non stick baking tray. Toss with 1 tablespoon of olive oil and a pinch of salt. Roast in the oven for 25 minutes until soft and golden.
After 15 minutes add the garlic for the remaining 10 minutes. Once cooked remove from the oven and allow to cool.
Remove the skin from the onion and chop fine. Heat 1 tablespoon of coconut oil in a pan. On a low / medium heat fry the onion for 2 -3 minutes until soft. Remove from the heat and allow to cool.
Place the pumpkin, onion, garlic (minus skins), cumin, coriander, paprika, 2 tablespoons of olive oil, lemon juice, zest, coconut flour, tahini, 1/2 of the finely chopped coriander and pinch of salt and pepper in a food processor like a Magimix.
Blitz until almost smooth. You might need to scrape the sides with a spatula and blitz a few times. Empty the mix into a bowl and fold in the remaining chopped coriander.
Using your hands, shape into falafel sized balls, about 2 cm in diameter.
Roll in sesame seeds and place on a baking tray lined with grease proof paper. Brush with a little olive oil and bake in the oven for 15 minutes until golden.
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We have yet another incredible creation from our friend Ugne Bakes. If you’re looking for desert ideas, look no further – this Chocolate Hazelnut Pudding will certainly make your evening.


For the pudding
200g dark good quality chocolate (at least 72% cocoa solids)
85g Meridia spread n Cocoa Hazelnut

140g unsalted butter (or Trex for dairy free option)
4 free range eggs
75g coconut sugar
30g organic cocoa powder
50g gluten free flour (or normal plain flour)
1/2tsp baking powder and pinch of salt
1/2tsp instant espresso powder (optional)

For the frozen berry parfait
120g frozen strawberries (or other frozen berries)
1 large free range egg white


Preheat the oven to 180’C . Grease and dust with cocoa 6 ramekins, place on the baking sheet and set aside.

Now take heat proof bowl and break your chocolate in it, add cocoa hazelnut spread, butter and melt all in the microwave on the high setting mixing it all every 30 seconds until all melted to smooth (you can also melt your ingredients over the bain marie- over pan with simmering water constantly stirring) . Set aside to cool until prepare the following.

In the large bowl whisk together eggs, coconut sugar just until combined. Add cooled chocolate mix and whisk again. Now grab a sieve and sieve the flour, cocoa powder, baking powder together with espresso powder and salt. Fold everything together until smooth and no flour pockets left. Divide between prepared ramekins and pop in to oven for 5-6 minutes.

Do not over bake these lovely puddings, they have to just harden around the edges, as you don’t want to end up with cake like inside.. we are aiming soft and gooey middle which full flavoured chocolate will melt in your mouth.

Take them out of the oven, loosen the sides with a knife and tip them out on to the serving plate.

Now place your frozen berries in to food processor, add egg white and tbsp of sweetener  and blend till thick sorbet/ ice cream texture.  Taste, you might need to add another table spoon of maple syrup. This process takes seconds, so can be prepared when ready to serve.

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With a mission to make people smile, Coconut Merchant hit the streets of London this week for Random Acts of Kindness Day.

Their message was simple; do something nice for someone and ask nothing in return. Giving away mini pots of their coconut honey alternative and coconut oil, the brand put smiles on hundreds of Londoner’s faces.

“We’re all about spreading the love – from the way we do business to the impact we have on the environment. “We just wanted to make people’s day” explains Al, Director of Coconut Merchant. “So, what better way to show the public than giving them some delicious coconut samples?”

Metting commuters, tourists and even dogs, Coconut Merchant surprised the happy people of London all day long. Covering most of the city, from the underground to the South Bank, the team gifted over 250 little pots of coconut goodness to lucky Londoners.

“The reaction we got from people was amazing, they loved the little surprise” Al explains, “The funny thing with Random Acts of Kindness is that they make you feel as good as the person getting the surprise. That’s the beauty of ‘giving’, and a message we love to champion.”



Stockists: Amazon, Holland & Barratt, Ocando and

For more information, images, samples or quotes from Al Shariat, please contact:


Caitlin Horner

PR & Communications Manager

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Well we really have a treat for you today! The wonderful Samantha Hadadi has been busy creating these triple chocolate frosted avocado brownies. So tasty and gluten free – give them a go!


160g good quality dark chocolate (the very best you can afford – it makes all the difference!)

1.5 tbsp coconut oil

1 medium to large ripe avocado, pitted

1/2 cup cashew butter

5 tbsp coconut, cashew or oat milk

3 tbsp maple syrup

1 tbsp freshly-brewed espresso coffee (optional)

1 tsp apple cider vinegar

1 tsp vanilla paste

3/4 cup coconut sugar

1/2 cup gluten-free brown rice flour

2 tbsp cacao OR chocolate protein

2 tbsp ground almonds

1 tsp bicarbonate of soda

3/4 tsp baking powder

Pinch salt

Up to 1/3 cup more coconut milk (optional) to loosen

100g dark chocolate chips

For the frosting –

1 ripe, medium avocado, pitted

80g good quality dark chocolate (the best you can afford)

1/2 tbsp coconut oil

1-2 tbsp cacao OR chocolate protein

1-2 tbsp maple syrup

1/2 tsp vanilla paste

Pinch salt

Berries, to decorate (optional)


Preheat your oven to 170C, then line a brownie tin with baking paper.

Either in a microwave or in a bain marie, melt together the dark chocolate and coconut oil, stirring until completely smooth.

Blend together the avocado, cashew butter, coconut milk, maple syrup, vanilla and apple cider vinegar until smooth and mousse-like, scraping down the sides as needed. Slowly add in the melted chocolate mixture and blend once more until well combined.

Stir together the dry ingredients – the rice flour, protein / almonds and cacao, coconut sugar, bicarb, baking powder and salt – until combined.

Pour the chocolate mix over the dry ingredients and, using a wooden spoon, fold together until combined. The mixture may be very thick. Add in the additional milk, one tablespoon at a time, if needed, until slightly thinned – your ideal texture is to have the batter just falling over your spoon when you turn it upside down (it shouldn’t stick to the spoon, and it shouldn’t fall off quickly in a big dollop!). Fold in your chocolate chips.

Spoon your brownie mixture into the prepared tin, then smooth over with the back of a spoon.

Bake in the oven for 30-40 minutes, or until cooked through, checking at around 20 minutes to see the brownies aren’t browning too fast. If they are, place a sheet of baking paper over the top.

Remove from the oven and allow to cool.

In the meantime, make your frosting by gently melting the coconut oil and chocolate, either in a bain marie or in the microwave.

Blend together with the remaining frosting ingredients, adjusting taste as necessary, until smooth. Spread over your cooled brownies, then top with fresh berries, cut into squares and enjoy! Best eaten on the day of cooking, but stores in an airtight container

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We’ve got a treat for you today from our friend Jo Harding. This Low Fructose Acai And Blueberry Smoothie Bowel is certainly worth a try! This bowl isn’t just beautiful, it’s also great for people who are trying to watch their sugar intake.


1/2 cup coconut yoghurt (or Greek if not dairy free)

1/3 cup almond milk

130 g blueberries

3 tsp chia seeds

1/2 tsp acai powder

1 tbsp desiccated coconut (Coconut Merchant)

1 tbsp shelled hemp seeds

1 tbsp raw cacao nibs (I like Naturya)

2 tbsp blueberries


Blitz all the smoothie ingredients together in a high speed blender

Pour into a bowl and top with desiccated coconut, hemp seeds, raw cacao nibs and fresh blueberries


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Thanks to the lovely Hedi Hearts for these gorgeous banana and oat cookies. Only two main ingredients but unbelievably tasty!


1 large very ripe banana ( the one with brown spots all over it)

1 cup oats (any type of oats will work)

Extras are optional

½ cup of either chia seeds, cranberries, dark chocolate chips, raisins, apricots, nuts,seeds or mix them all together.


Preheat oven to 175 degrees.

Put oats in blender or food processor and blend until oats become the consistency of flour. ( you can keep whole oats too)

Mash up the banana and in large bowl mix with oats until smooth.

Add in ½ cup of your favorite add in.

Grease baking tray with coconut oil or line with baking paper.

Drop dough by large tablespoons onto cookie sheet; flatten a bit with a spatula.

Bake for 12 -15 minutes or until cookies are brown at the bottom

Remove from oven and let cool down completely

Add your favourite toppings and enjoy!

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These paleo banana bread muffins from Jo Harding are a must try. They are good for your gut and good for your waistline which means you can snack guilt free. Thanks so much @modernfoodstories for such a simple to make and outrageously delicious recipe.


4 eggs

50 g melted coconut oil (I like Coconut Merchant)

1/3 cup almond milk

100 g ground almonds (1 cup)

1.5 tbsp chia seeds ground

1 heaped tsp baking powder

2 medium bananas

1 tbsp vanilla powder

20 g pumpkin seeds

1/2 tsp oil for greasing


Preheat the oven to 180C (fan assisted.)

Separate the yolks from the egg whites. Place the yolks and melted coconut oil together in a bowl and whisk until combined. Don’t worry if slightly lumpy at this stage as the coconut oil will melt upon cooking.

Add the ground almonds, mashed bananas, ground chia seeds, baking powder and vanilla to the egg mix. Stir. Add the almond milk and stir again.

Whisk the egg whites until fluffy in a high speed food processor like a Magimix. It’s this step that makes the muffins light and fluffy.

Gently fold the egg whites into the batter until combined. Don’t over beat or the muffins will become dense.

Line a muffin tin with cases and spray the inside of the cases with a little olive or coconut oil to prevent sticking

Spoon the mixture for the Paleo banana bread muffins into the cases leaving a little room at the top of the case for the muffins to rise.

Bake in the oven for a total of 25 minutes. After 15 minutes add the pumpkin seeds and continue cooking for the remaining 10 minutes until golden on top and you can insert and remove a skewer without crumbs sticking. Place on a wire wrack for 10 minutes to cool and firm up.

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We’re keeping it nice and simple today, try this amazing Thai Style Carrot & Coriander Soup so fight those January Blues. Thanks so much to Samantha Hadadi for this delicious treat.


1 tbsp coconut oil

9 carrots, washed and chopped

1 potato or sweet potato, roughly chopped

1/2 red chilli, deseeded and finely sliced (optional – omit for a milder, less spicy taste)

3 cloves garlic, minced

2 cm ginger, peeled and minced

1 stalk lemongrass, bruised

1-2 tbsp Red Thai Curry paste

1 tsp Thai spices

Large handful fresh coriander

1 tin of Coconut Merchant coconut milk

1-2 cups vegetable stock

Salt and pepper, to season

Juice one lime

1 tsp coconut sugar (optional)

Coconut yoghurt, coriander leaves to serve (optional)


Start by heating the oil in a pan. Add the garlic and chilli and saute on a low to medium heat for a few minutes. Add 7 of the carrots and the potato, along with the Red Thai paste, the ginger, lemongrass and the spices and fry, stirring often, until the carrots are starting to soften.

Pour in your vegetable stock and coconut milk, ensuring it just covers your veg, and continue to cook on a low heat until the carrots and potato are completely softened.

Place in a blender along with the fresh coriander and the 2 raw carrots, then blend until smooth – add more vegetable stock if you want a thinner soup!

Season to taste, adding in the lime juice and coconut sugar to taste, too.

Serve warm with crusty sourdough, more coriander and a drizzle of coconut yoghurt

Thanks again to @samanthahadadi

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1/2 cup of frozen pineapple chunks

1 cup ice

1/2 cup of unsweetened pineapple juice

1 cup of coconut milk

Garnish: A fresh orange slice


Place the pineapple chunks and ice in the bottom of a blender

Add the coconut milk and the pineapple juice and puree until smooth

Pour the mixture into glasses and garnish with a fresh slice of orange

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15 Dec Paleo coconut tarts!

The incredible Jo from Modern Food Stories created this beautiful tart recipe with our products for us! They look super tasty and bitesize, although we think we could eat quite a few in one sitting! Great for kids and fun to make too!


100 g ground almonds (1 cup)
1 medium egg
2.5 tbsp coconut flour
1 tsp vanilla powder
2 tbsp melted coconut oil

200 g coconut yoghurt
100 g fresh berries
zest of 1 lemon

Preheat the oven to 150C (fan assisted.)
In a large bowl, mix together the dry ingredients (ground almonds, coconut flour and vanilla.)
Crack open and whisk the egg. Add the egg to the dry ingredients, along with the melted coconut oil and mix well with your hands until it forms a dough.
Line a non stick mini canapés tin with mini greaseproof cases. Spoon 1 tsp of mixture into each case and mould with your fingers into a tart shape. Bake in the oven for 13 – 15 minutes until golden. Remove from the oven and allow to cool.
Fill each Mini Paleo Tart with 1 teaspoon of coconut yoghurt and top with fresh berries and a sprinkling of lemon zest.



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15 Dec Christmas biscuits!

The lovely Hedi Hearts created this recipe for us for a quick and easy healthy christmas biscuit recipe! So tasty and will lessen the bloated Christmas belly!


1 cup almond butter (cca 250g)
4-5 tbsp coconut flour
2 tbsp coconut nectar
2 tsp cinnamon
½ tsp nutmeg
½ tsp ground ginger


Preheat oven to 180 degrees and line your baking tray with baking paper.
Mix all the ingredients in a bowl until well combined. It will be a sticky dough, so don’t panic.
If the dough is too dry, add a little bit of melted coconut oil, if too wet add more coconut flour.
Take 1 heaped tbsp of the dough, place on the baking tray and press down gently to create round shape.
Bake in the preheated oven for 10 – 12 minutes.
Cool cookies on the baking tray for 15 minutes before moving to a plate.

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01 Dec Chocolate Almond Butter Truffles

1/3 cup raw cacao powder
1/2 tsp vanilla powder
1 tsp honey or sweetener of choice, to taste
50 g soft coconut oil
1.5 tbsp almond butter
Pinch sea or Pink Himalayan Salt only if no salt in the almond butter

To decorate:
50 g shelled hemp seeds

Mix all the ingredients except the hemp seeds together in a bowl, using the back of a spoon, until smooth.
Place the mixture in the bowl in the fridge to firm up for 5 minutes.
Scoop a teaspoon sized ball into your hands and warm slightly in your palms so it’s easy to roll, not too much or they will melt. Repeat until all the mixture is used up.
Place the shelled hemp seeds onto a platter and roll the raw chocolate truffles through the hemp seeds until fully coated.
Line a baking tray with greaseproof pater. Place the chocolate almond butter truffles on top and chill in the fridge until ready to eat.

Keep in the fridge for up to 4 days. For a softer truffle remove from the fridge and bring to room temperature before eating. Option to eat straight from the fridge for a chilled, dense truffle!

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09 Nov Make this: Spiced pumpkin soup

An easy, go to soup, great for winter and so creamy! You can even swap the pumpkin for a butternut squash – whatever you have in the fridge! Happy cooking 🙂



1 kg of pumpkin ( skin on) – cut into cubes

2 litres of vegetable stock

1 large onion

2-3 large potatoes – cut into cubes

½ tsp of turmeric

stick of cinnamon

2 cloves of garlic

olive oil/coconut oil

fresh parsley to top

salt and pepper

coconut cream to stir in



Roast the potatoes and pumpkin in 200C for 45-60 min.

In a large pot heat the oil, cut onion into cubes and fry until golden brown. Add pumpkin (without the skin) and potatoes, season with salt and fry, stirring for about 5 minutes. Finally, add turmeric, cinnamon, garlic  and the stock.

Cover and cook for about 15 minutes. Remove cinnamon stick before blending.

Mix in a blender, topped with coconut cream and fresh parsley.

With thanks to Ania’s Vibrant Kitchen!

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08 Nov Make this: Vegan coconut macaroon cake!

She’s done it again – we’re dribbling at 8am from one of Ania’s recipes from Ania’s Vibrant Kitchen. Look at this delicious vegan coconut macaroon cake, using coconut honey too! Try it out this weekend and let us know how it goes, she’s topped it off with a vegan icing and toasted coconut chips 😛



160 g desiccated coconut

240 g brown rice flour

400 ml coconut milk

1 tsp baking powder

½ cup coconut honey



Preheat the oven to 180 C

Sift the flour into a medium-size bowl, add the rest of the ingredients and mix thoroughly again.

Grease an 18cm cake tin.

Spread the dough in the cake tin.

Bake about 30-40 min at 180 degrees – Enjoy!

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