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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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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01 Nov Make this: Peanut butter truffles

Thank you so much to the lovely Hedi Hearts for bringing these delicious truffles into our lives! They are so good with a  cup of tea and keep us full for hours.



¾ cup crunchy nut butter

3 tbsp coconut flour

1 tsp vanilla extract

2 tbsp coconut honey

100 gr a dark chocolate of your choice (we chose a vegan one!)


In a bowl mix together all ingredients apart from the melted chocolate.

Divide mixture equally into 10 – 12 balls and pop in the freeze for 1.5 hrs

Take the balls out of the freezer and dip in the melted chocolate

Place in the fridge to set for 30 minutes

Now dig in!

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11 Oct TRY THIS: Coconut cookies

A super tasty coconut cookie recipe to try this weekend! Perfect with a cup of coffee in this grey weather from our amazing Ania 🙂


1 cup of cashew butter
100 g coconut butter, soft – try Coconut Merchants for an extra creamy texture
1 tsp vanilla extract
100 gr almond flour
2 eggs
1/3 cup maple syrup (try our coconut syrup!)
pinch of salt
1 tsp baking powder
1 cup flour
1/2 cup of coconut sugar
1/2 cup chocolate chips


1. Mix butter with sugar until creamy.
2. Add cashew butter, vegan eggs and maple syrup.
3. Add flour and mix, until well combined and then add chocolate chips.
4. In preheated oven to 180 c bake cookies for 12-15 min, or until brown.

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Soup Day

03 Feb Soup, Glorious Soup!

A big, warming bowl of soup: is there anything quite as comforting after a long, chilly day? In fact, we think it might be just the cure for the all-too-familiar winter blues. Soups are a delicious way to fill up on those all-important nutrients needed to keep you going in the cold – and they’re so simple to make, there’s no excuse!

Here at Coco HQ, we’re lucky enough to collaborate with some incredibly talented contributing chefs. And aside from being all-round lovely people, they’re the culinary geniuses behind the tasty recipes we share with you all. So in honour of World Soup Day, we’d like to say a very special thank you to them – for providing the inspiration behind so many unique bowls of coconutty goodness!

Try some of our favourites:

Creamy Coconut and Mushroom Soup


Let’s start simple. Creamy, comforting and delicately flavoured with thyme and our very own Organic Coconut Milk, Charley’s mushroom soup is the perfect winter’s evening companion.

Kelly’s Halloween Pumpkin Soup


Who said pumpkins were just for Halloween? Positively packed with fibre, vitamin C and potassium, this warming little lunch is as good for your taste buds as it is for your body.

Coconut Milk, Pea and Basil Soup


One of the best things about natural cooking is the vibrant colours! This one takes a little detour from your traditional soup combo with a fresh mixture of peas and basil. And at less that £2 to make, there’s certainly no reason not to give this one a go!

Beetroot Cooler Soup


Ania’s pretty in pink soup isn’t just easy on the eyes; fresh beetroot gives it an earthy sweet taste, with dill and parsley providing a fragrant finish. Kick the freshness levels up a notch: like Spanish gazpacho, this unique soup is best served cold!

Coconutty Sweet Potato Soup

Oh sweet potatoes, how we love thee. This vegetable is arguably one of the most versatile around, and if baking, mashing or roasting isn’t your game, why not try whizzing some up with coconut milk for Hedi’s divine two-ingredient sweet potato soup?


If soup’s not your thing (we’re not sure why it wouldn’t be!), why not try out some of our other recipes?

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13 Jan Natural DIY Coconut Deodorant

Keep your underarms happy and odour-free with our DIY completely natural coconut deodorant!

Not convinced? Don’t worry, we were a little sceptical too, but it turns out shop-bought deodorants and antiperspirants could be exposing our precious bodies to some extremely destructive chemicals. In fact, most deodorants we use contain aluminium, a known neurotoxin (a substance that is poisonous or damaging to nerves or nerve tissue), as well as up to 20 other toxic ingredients. ( These harmful chemicals and synthetic preservatives have been linked to allergic reactions, Alzheimers, and even breast cancer in women. ( Plus, by clogging up our sweat glands to prevent us from sweating at all, antiperspirants could actually be interfering with one of our body’s best ways of detoxifying. One research study concluded, “Sweating deserves consideration for toxic element detoxification.” ( Deodorants on the other hand, work by simply neutralising the smell of the sweat, instead of completely preventing it – better, but many are still packed with nasty ingredients. Luckily this completely natural deodorant will keep you fresh and odour free without exposing your precious body to any questionable substances! It may require a little more effort than grabbing a deodorant or antiperspirant in your local chemist, but the good news is it will last a whole lot longer and, most importantly; it will keep you naturally fresh!

What you’ll need:

- 3 tablespoons coconut oil Add to cart
- 2 tablespoons shea butter
- 3 tablespoons baking soda
- 10-15 drops of essential oil (optional)
- 2 tablespoons arrowroot (optional)
- A small glass mason jar

Let’s get started:

1. Begin by melting your coconut oil and shea butter in a heatproof bowl over a simmering pot of water.
2. When melted, carefully remove your bowl from the pot and add in the baking soda and arrowroot then mix until well combined.
3. Now add in your favourite essential oils (if you opted to include them!).
4. Finally, transfer your mixture into a glass mason jar (or any container) ready for use. To apply, simply swipe two fingers into your sweet smelling mixture and gently run on your underarms! As with most deodorants, it’s best to wait a couple of minutes before dressing.

Time to enjoy fresh underarms with your homemade & healthy alternative to deodorants!

See more of the amazing benefits of coconuts here!

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lip balm, coconut oil, diy recipe, diy coconut oil recipe, diy coconut oil lip balm, coconut oil recipes

16 Dec 100% Natural Coconut Oil Lip Balm

You already know all about the beauty benefits of coconut oil for oral health, luscious locks, shaving, or as an all over body moisturiser, so this time we thought we’d show you how to use our little coconut friends to make a soothing lip balm! This DIY Coconut Oil & Lime Lip Balm from the lovely Harriet (@_harrietemily) is packed with coconut oil to keep your lips hydrated all winter long! Using just five ingredients, this recipe is quick and easy to whip up, and completely natural! Plus, once you’ve mastered this custom lip-balm you can modify the ingredients for various scents or even add a few drops of essential oil for enhanced therapeutic effects! One batch will fill up to six 15ml tins. So, shall we get mixing?

What you’ll need: 

- 3 tablespoons coconut oilAdd to cart
- 2 tablespoons carnauba wax
- 1 tablespoon mango butter
- 1 teaspoon Vitamin E oil
- 1 teaspoon lime oil

Let’s get started!

1. Begin by pouring some water into a large pan over a medium heat.
2. Pop a heatproof bowl on top, making sure it’s not touching the water!
3. Next, throw all your ingredients into the bowl and stir until all ingredients are melted and nicely combined. Then remove from the heat.
4. Leave your concoction to cool for around 1 minute, and then spoon the mixture into your awaiting tins!
5. Finally, pop your tins into the fridge and allow around 1 hour for your lip balms to set.
6. Remove from the fridge, apply to lips and await smooth, glossy lips! (Your lip balms will be happy stored at room temperature!)

 See more recipes here

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10 Dec Coconut Oil Body Butter

As delicious as this sounds, we must clarify- it is meant for your body!

Unfortunately along with all the festive cheer, this cold and dry wintery weather puts brings great suffering to your precious skin. Luckily, we have the answer to keeping your skin soft all winter. This whipped coconut body butter is completely natural, richly moisturising and as an added bonus, it will leave you smelling like chocolate – what more could we ask for? Unlike, lotions and moisturisers, body butter contains no water, meaning it will take longer to sink into the skin (without being greasy), and moisturise to a deeper level.

The key ingredient is – you guessed it- coconut! Among the many benefits of coconuts, studies have shown its value in minimising water loss and increasing hydration in desperately dry skin. You’re skin will adore you for this, and so will your bank balance- with our step-by step instructions of how to make your own!

This blissful body butter also makes an excellent festive gift – just pop it in a vintage jar, with a ribbon on top and you have the perfect homemade gift to keep your friends and family winter-proof! Shall we get started?

What you’ll need:

- ¼ cup coconut oilAdd to cart
- ¼ cup cocoa butter
- 15 drops essential oil (pick your favourite scent or if you prefer - make it unscented!)
- ¼ cup shea butter
- ¼ cup sweet almond oil

Let’s get mixing! 

1. Begin by mixing the coconut oil, coconut butter, shea butter and sweet almond oil in a medium sized pot.
2. Gently heat on a low-medium temperature until your ingredients have melted.
3. Once your ingredients have turned to liquid, turn off the heat and leave your mixture to set slightly. To test – stick your finger/a utensil in and make sure it holds the space once removed.
4. Once your concoction is partly set, drop in your essential oils then either combine by hand or with your food processor until you have a velvety smooth mixture with stiff peaks.
5. Transfer your mixture into a dressed up recycled jar. Your delightful body butter can be stored at room temperature, however if you find it turning slightly liquidy again, just re-whisk!

Enjoy your silky, smooth skin!



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