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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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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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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27 Oct How to: Halloween bites

With halloween upon us we wanted to avoid the classic neon green, sugar filled snacks the supermarkets always bring out. Our lovely Anastasia has whipped up some easy how to videos to help you create some super easy, healthy and quick recipes that the kids (and adults) will love!


Vampire teeth bites



Apples (1 apple will make around 4 bites)

Coconut jam spread

Sunflower seeds


  1. Cut the apple into a quarters and then take the middle section out of the quarters, leaving the skin attached to create the mouth shape!
  2. Spread coconut jam in the middle to line the inside.
  3. Dot sunflower seeds on the inside of the mouth to create the vampire ‘teeth’.



Banana ghosts



2 bananas (makes 4)

1 bar of your chosen white chocolate

Desiccated coconut

Tube icing of your choice (we used chocolate!)


  1. Cut the bananas in half.
  2. Melt the white chocolate and cover the bananas with chocolate.
  3. Now coat the bananas in desiccated coconut and put in the fridge to cool.
  4. Now you can decorate with the tube icing and create faces for your bananas! Great for the kids to get involved in!



Avocado grave stones!


4 avocados(makes 8 cups)

2 tablespoons cacao

1 teaspoon vanilla essence

2 tablespoons Coconut syrup

Biscuits of your choice (crumbled)

Rectangle biscuits of your choice  (for grave stone)

Tube icing (we used chocolate flavoured)


  1. Add the avocado, cacao, vanilla essence and coconut syrup into the blender and whip until smooth.
  2. Distribute the mousse into your cups and crumble your biscuits on top.
  3. Now add your ‘R.I.P’ message using to the tube icing onto your rectangular biscuits and place them into the crumbled biscuits and mousse.
  4. Now dig in!



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17 Oct Make this: Bounty bites!

We’ve got this recipe from the lovely Hedi Hearts, these are the perfect after dinner sweet or mid afternoon snack at your desk!


2 cups desiccated coconut

½ cup melted coconut cream

3 tbsp coconut syrup

1 tsp vanilla extract

Dark chocolate chips, raw chocolate or dark chocolate for coating (vegan if required!)



Line a small baking tray with baking paper or tin foil and set aside.

In your blender or food processor, mix together desiccated coconut, coconut cream, maple syrup and vanilla extract until sticky.

Now form the sticky mixture into rounded rectangles or balls (whichever you prefer!) Wet your hands when moulding the bars as this makes them easier to shape.

Pop in the freezer for 30 minutes.

In the meantime, melt the chocolate. Use a bit of coconut oil if you have it to make the chocolate even lusher.

It’s time to do the chocolate coating. Take the bars out of the freezer and dip them into the melted chocolate, coating them completely. Then put them back on the tray; they will harden quickly so if you want to add some extra topping, be fast.

Pop the tray in the fridge or freezer so that they set completely. Then enjoy!

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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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29 Sep Make this: Crunchy coconut granola


Here is a crunchy and healthy alternative to shop bought granolas which are usually full of nasties! Created by our lovely Ania, from Ania’s Vibrant Kitchen this is a super tasty and easy recipe perfect for breakfast!



1½ cup of oats

1 cup coconut chips

2-3 tbsp coconut oil

1 tsp cinnamon

2 tbsp Milled Flaxseed Sunflower Pumpkin & Sesame Seeds & Goji Berries

½ cup chopped almonds

1//2 cup chopped pecans

½ cup chopped brazil nuts

½ sunflower seeds

½ pumpkin seeds


Preheat the oven to 160C. Line a baking tray with parchment paper.

In a large bowl, combine the almonds, coconut flakes, pecans, brazil nuts, sunflower seeds, cinnamon, and salt. (Nuts can be chopped or put in whole!).

Now melt the oil in a small bowl and add to the dry ingredients – toss to coat.

Spread the granola on the prepared baking tray and bake for 15-25 minutes, or until golden brown, stirring every 5 minutes.

Let it cool and keep in air tight container. Enjoy with yogurt and try adding a spoon of Coconut Merchant jam 🙂

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Huzzah! Just what we need when the seasons are changing, a delicious biscuit to get us through the cold winter mornings and nights. These tasty treats were shown to us by the amazing Ania from Ania’s Vibrant Kitchen. Give them a try and let us know what you think!




120 coconut butter ( softened)

30 gr sugar

3 tbsp maple syrup

120 oats

80 g flour

1 tsp baking powder

Pinch of salt



100g dark chocolate



Preheat the oven to 180 C and line the tray with baking paper.

In a mixer, beat the butter and sugar until pale and smooth.

Reduce the speed to low, mix in the oats, flour, baking powder, maple syrup, and salt.

Using medium icecream scoop, roll dough into balls and flatten on the tray. Make sure you leave room between the cookies so they don’t spread and attach as they cook 🙂

Bake 12-15min, until golden brown.

Melt the chocolate and coat each cookie. Let them to cool and enjoy (handy trick: put them in the fridge for 5 minutes).


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These super smooth chocolate pots are the perfect after dinner (or sneaky lunchtime) snack! SO easy to make and a really simple list of ingredients, could you ask for more? And the genius behind these pots a delight? The Free From Fairy!



1 tbsp virgin organic coconut oil (I use Coconut Merchant)

1 tbsp nut butter (I used pecan that I had made by ‘whizzing pecans in a blender until smooth)

1 tbsp cacao powder

1 tbsp hulled hemp seeds

Approx. 8 slices peach (I used tinned slices drained from the juice) – this is the sweetener so adjust according to taste

Orange oil – to taste (start with a one or two drops and taste)



Place all the ingredients together into a small food processor or a blender.

Whizz together until smooth and serve immediately.

Alternatively place in serving dishes and keep in the fridge until ready to serve.

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24 Jul Coconut Jam Balls

Hands up if you’re guilty of eating coconut jam from a spoon out of the jar? Yep, we thought so. Don’t worry, we’re all in the same boat. Well, we’ve now got an even better idea, thanks to our friends over at Nutristrength. Combining our coconut flour, oil and jam with Pea Protein provides a pretty drool-worthy finish, so let’s dig in to a warm, crispy Coconut Jam Ball (or ten)!

What you’ll need:

For the cake mixture:
- 50 grams coconut flourAdd to cart
- 1 scoop Nurtistrength Pea Protein Vanilla
- 1 egg
- 20 grams coconut oil, meltedAdd to cart
- 50-100 grams plant based yoghurt

For the filling:
- Organic Coconut Jam, chilledAdd to cart

To finish:
- A drizzle of Coconut Nectar Honey AlternativeAdd to cart


Let’s get started!

1. To start, pop all of your cake mixture ingredients into a bowl (starting with just 50ml of yoghurt). Give it a good mix until everything holds together when pressed between your fingers.

2. Scoop a tablespoon of coconut jam from the jar and roll into a ball in the palms of your hands.

3. Scoop a slightly larger amount of the cake mixture, and flatten it out with the back of a spoon. Pop the jam ball in the middle, and mould the cake mixture so that it covers completely.

4. Repeat until you’ve used up all of the cake mixture, then pop them all onto a lined baking tray. Make sure they have space to expand – you wouldn’t want them to all stick together!

5. Bake for 15-20 minutes, until the sides are lovely and golden brown. While warm, drizzle a dash of coconut nectar for a sweet finish!

It’s as simple as that! These are lovely when still warm – but be careful when they’re fresh out of the oven as the jam will get very hot!

Enjoy more of our coconutty recipes over here.

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18 Jul Gluten Free Almond Muffins

Let’s be honest- none of us have much time any more. In between working 40 hours a week, doing the food shopping, going to that exercise class, and managing to uphold a social life, it’s easy to skip chilling out and taking time for yourself.

Now, the first thing coming to your mind now might be putting on your favourite TV program, but when the alternative is this easy, you just might reconsider. Plus, the results are FAR too yummy to resist!

Baking connoisseurs and rookies alike: behold. 3 step almond muffins- deliciously sweet with a hit of coconutty goodness thanks to our Organic Coconut Sugar, Organic Coconut Butter and Organic Coconut Milk.

What you’ll need:

- 250 grams gluten free flour
- 1 teaspoon GF baking powder
- 1/2 teaspoon GF bicarbonate soda
- 2 eggs
- 200 millilitres coconut milkAdd to cart
- 40 grams flaked almonds, plus 3 tablespoons for decorating
- 50 grams melted coconut butterAdd to cart
- 100 grams coconut sugarAdd to cart


Let’s get started!

1. Line a muffin tin with cases and preheat the oven to 190C. In a large bowl, beat your eggs with the sugar and a pinch of salt.

2. Add all of the other ingredients to the bowl and give it a good mix until well combined.

3. Dollop equal amounts of mixture into each case, then sprinkle some flaked almonds on top of each. Bake for about 20 minutes until lovely and golden.

4. That’s it! Tuck in and enjoy.


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14 Jul Black Rice Soba Noodles with Miso Dressing

Our Charley (@charleyshealth) is pretty amazing. Not only is she an awesome person, she also manages to provide us with regular food envy in the form of her scrumptious all-natural recipes. For that, Charley, we salute you! Her most recent dose of foodie genius comes in the form of Soba Noodle Bowls with Miso Dressing (and yes- it really is as good as it sounds). Crammed full of ingredients that your body will thank you for, this recipe is bound to produce endless ‘oooh’s and ‘aaaah’s at meal time. As if things couldn’t get any better, there’s a sweet Asian hit from our gluten-free friend, Coconut Savoury Sauce. We all know the right thing to do at this point- shall we get cooking?

What you’ll need:

For the noodle bowl:
- 40 grams black rice buckwheat noodles
- 1/2 can chickpeas
- Mild curry powder, a pinch
- Turmeric, a pinch
- Salt and pepper, a pinch
- Frozen peas, a handful
- 50 grams tenderstem broccoli

For the dressing:
- 1 heaped tablespoon sweet white miso paste
- 1/2 clove garlic
- 1 teaspoon rapeseed oil
- 1 teaspoon Coconut Savoury SauceAdd to cart
- 1 teaspoon honey (or Coconut Nectar if vegan!)Add to cart
- Squeeze of fresh lemon juice

To serve (optional):
- Black sesame seeds
- Fresh coriander


Let’s get started!

1. Cook the noodles according to the packet instructions. It can help to drain the noodles with cold water once they’re cooked, so that they don’t stick together.

2. While your noodles cook, get the rapeseed oil sizzling in a pan. Chuck in the curry powder and turmeric, then fry the chickpeas until lovely and crisp.

3. In a separate pan, sauté the veg in a little cooking spray until cooked through. Combine all of the sauce ingredients in a jug, then pop your dressing into the saucepan with the veggies.

4. Add in the noodles and the chickpeas, then give everything a good stir to ensure it’s all coated. Sprinkle over the black sesame seeds and coriander for a tantalising finish.

“I’m ready for my close up!”

For more scrumptious recipes that are jam-packed with goodness, head over to our recipes section.

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12 Jul Vegan Banana & Raspberry Crumble

Crumble. There’s nothing quite so summery, simple, and scrumptious. Bound to put a smile on the faces of even the fussiest eaters, Niki‘s (@rebelrecipes) take is packed full of goodness and is both vegan and gluten free! If you fancy an afternoon activity with the kids or maybe just want to unwind, bake, and have a boogie to the kitchen radio- this one’s for you.

Not that you needed any more tempting, but this recipe only takes 10 minutes to prep- so there’s no need to crumble under the pressure… (see what we did there?)

What you’ll need:

For the crumble:
- 120 grams mixed nuts
- 50 grams oat bran
- 2 tablespoons seeds
- 2 tablespoons desiccated coconutAdd to cart
- 1 teaspoon cinnamon
- 1 teaspoon mixed spice
- 1/2 teaspoon vanilla powder
- 2 tablespoons coconut oilAdd to cart
- 2 tablespoons maple syrup (or coconut nectar!)Add to cart
- 4 bananas- very ripe ones!
- Handful of raspberries

For the raspberry compote:
- 1 cup raspberries
- Splash of water
- A little maple syrup (or coconut nectar!)Add to cart


Let’s get started!

1. It’s crumble time. Get prepped by heating your oven to 180C and lining a glass baking dish with some parchment paper.

2. Pop all of your dry crumble ingredients into a food processor and give it a whizz until you get a crumb-like texture.

3. Melt your coconut oil and drizzle it over the mixture along with the syrup and give everything a good mix.

4. Slice the bananas and lay them across the bottom of the dish (as neat or messy as you feel like!), then chuck over the raspberries. Pour the crumble over the top so that it covers all of the fruit.

5. Bake for 35 minutes. The bananas should caramelise and the top will go golden and toasted- two signs that your crumble’s good to go!

6. While the crumble bakes, add the raspberries to a pan with a little water and syrup or nectar. Give it a stir on a low heat until the berries break down to create a lovely compote.

7. To serve, whack some compote on your crumble (and coconut yoghurt if you want to kick it up another notch!). Eat hot or cold- we think it’s best dug into when still warm.

Liking our Niki’s style? Check out more of her coconutty recipes here!

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29 Jun Gluten-free, Dairy-free Chocolate & Salted Caramel Pots

If you’re on a health kick for that summer bod, there’s no reason to have a little treat every once in a while. Our lovely contributing chef Vicki (@freefromfairy) knows just how to hit our sweet tooth without all of the guilt, and this recipe is no exception. Packed with all-natural ingredients, these lavish layers of chocolate and salted caramel taste just as good as they look. To make things even better, soya-avoiders and those who don’t see eye-to-eye with wheat can get in on the action too. MINI PUDS FOR ALL!

What you’ll need:

For the chocolate layer:
- 400 millilitres coconut milk Add to cart
- 1 teaspoon vanilla extract
- 150 grams dairy free dark chocolate (70% cocoa at least!)
- 3 teaspoons ground chia seeds

For the salted caramel layer:
- 100 grams dates
- 100 millilitres boiling water
- 10 grams coconut butterAdd to cart
- 1 teaspoon vanilla extract
- 1/4 teaspoon rock salt


Let’s get started!

1. To begin, pop your dates into a bowl and cover with boiling water to soften. You should leave this for about 15 minutes while we get on to making the chocolate layer.

2. In a saucepan, infuse the coconut milk with vanilla and heat them both gently together. When they’re just beginning to boil, take them off the heat.

4. Add in the dark chocolate and chia seeds and give it a good stir with a whisk to combine everything.

5. Divide the chocolate mixture between 6 small pots (or 4 if you’re feeling hungry!), then pop them in the fridge to set.

6. In a food processor or blender, whizz the dates, water, coconut butter, vanilla and salt until lovely and smooth. Try not to eat it all with a spoon now- it might take some restraint!

7. Smooth the caramel on top of the chocolate pots and place back in the fridge, they’ll take a little while to firm up.


We’ve got plenty more drool-worthy recipes this way!

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23 Jun Marbled Banana and Avocado Bread

Picture this: it’s the end of a long week, you’ve finally got some time away from the daily grind, and you’re about to kick back with a cuppa and a good book. “What could make this moment any more perfect”, we hear you ask? Well, your questions have been answered and your wishes have been granted. Our lovely contributing chef Ania (@aniasVK) has gifted us with a recipe that’s nearly too beautiful to eat – but we’ll have a slice or two regardless! Cake, anyone?

What you’ll need:

- 350 grams flour (Ania uses a mix of rye, wholemeal and brown rice flour)
- 100 grams chopped hazelnuts
- 3 tablespoons melted coconut oilAdd to cart
- 2 tablespoons honey (or coconut nectar!)Add to cart
- A pinch of salt
- 1 ripe avocado, mashed
- 2 large or 3 small ripe bananas, mashed
- 4 tablespoons cacao powder
- A pinch of cinnamon
- Half a teaspoon baking powder
- Half a tablespoon baking soda
- 2 eggs
- 150 millilitres milk


Let’s get started!

1. Firstly, get your oven heating to 180ºC. Line a loaf pan with baking paper or grease with non-stick spray.

2. Grab a medium-sized bowl and combine all of the dry ingredients apart from the nuts and cacao powder. In another bowl, use an electric whisk to mix all of the wet ingredients together.

3. Next… you guessed it! Add the dry ingredients to the wet and give it another whizz until nicely combined. Divide the mix into two portions, then add the nuts and cacao into one.

4. Spoon the cake mixtures randomly into the prepared tin until all of the mixture is used up, then swirl gently with a knife for the desired marbled affect.

5. Pop the loaf into the oven for 50-60 minutes, or until golden brown on top. Feel free to use a skewer to check if the banana bread is cooked in the middle.

Have we got your taste buds tingling? That’s just the start! There’s plenty more coconutty recipes here.

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20 Jun Pic’s Peanut Butter & Coconut Smoothie

Our newest coconutty recipe has just three steps to smoothie perfection (one of them is drinking it!), and is born from a friendship with the people behind quite possibly the best peanut butter in the world – Pic’s. This smoothie is jam-packed full of superfood seeded goodness, and the flavour combo of peanut butter coconuts is one we just can’t let you miss out on.

If you’re feeling like a smoothie on the move or just don’t fancy buying all the ingredients, pop down to the Pic’s Smoothie Stand at Matlby Street Market. As well as this coconutty concoction there’s plenty more, and whether you like it crunchy or smooth, you’ll be sure to get your Pic’s fix here. Scroll down to get a taste of what you’re in for; catch them from 9am-4pm on Saturdays and 11am-4pm on Sundays.

What you’ll need:

- 500 milliletres unsweetened almond milk (or coconut milk if you like it extra coconutty!)Add to cart
- 1 cup of ice
- 2-4 tablespoons Pic's Peanut Butter
- Half a banana
- 1 tablespoon vanilla protein
- 1 teaspoon chia seeds
- 1 teaspoon flax seeds
- 1 teaspoon sunflower seeds
- 1 tablespoon coconut syrupAdd to cart


Let’s get started!

1. Pop all of the ingredients into a blender. Blend until smooth and creamy.

2. Depending on how thick you like your smoothie, you can add a little more milk if desired.

3. Enjoy! It’s that simple.


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08 Jun Creamy Veggie Potato Curry

While the calendar may be telling us that it’s summer, the weather’s certainly saying otherwise. We might not be able to force the sun out, but we can certainly help with some great food until it’s time to get the flip flops out again.

Charley (@charleys_health)’s newest coconutty recipe is packed full of all the creaminess and flavour you’d expect from a curry, but without that all-too-familiar post takeaway guilt. With our very own Organic Coconut Milk for a velvety texture and a sprinkle of Coconut Snack Chips for that added crunch factor, you’re just a few steps away from curry perfection!

What you’ll need:

- 1 large potato
- 1 can coconut milkAdd to cart
- 100 millilitres vegetable stock
- 70 grams green beans
- Half a large courgette
- 1 shallot
- 2 teaspoons curry powder, mild
- Coconut oil, for cookingAdd to cart
- Fresh coriander, to finish
- Coconut chips, to finishAdd to cart


Let’s get started!

1. Firstly, finely chop your shallot up, and pop into a large saucepan along with a teaspoon of coconut oil. Fry until the shallot is soft- this will only take a couple of minutes.

2. Wash and chop the potato into small cubes, then add into the pan with the curry powder.

3. Toss in the coconut milk, bring to the boil, then reduce the heat to a gentle simmer. Stir continuously so that all the spices mix in nicely.

5. Along with the green beans, add the courgette in semi-circle shapes and give it all a good stir. Pour over the vegetable stock, pop a lid on and leave to bubble away for around 25 minutes.

6. After 25 minutes, the potatoes should be nice and soft and the sauce should have thickened up. Spoon into deep bowls, add a sprinkling of coriander and coconut chips, and enjoy! Save us a bowl 😉

Anyone for dessert? There’s plenty of sweet coconutty treat ideas in our recipe section.


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23 May Caramelised Banana and Ricotta Toast

Let’s be honest, we all know that if a recipe begins with the word ‘caramelised’, it’s going to be a good’un. This coco-creation from the lovely Olivia (@thecashew_tree) is no exception, and provides a deliciously simple solution to crank up your morning toast. Plus, with just three steps, your sleepy morning routine has never looked tastier or easier. Let’s go bananas!

- 2 tablespoons coconut oilAdd to cart
- 2 tablespoons brown sugar (or coconut sugar!)Add to cart
- 1 banana
- 2-3 tablespoons ricotta cheese
- A sprinkle of cinnamon
- (Optional) pine nuts, to serve


Let’s get started!

1. To get started, melt your coconut oil on a medium heat in a frying pan. Add in your sugar of choice, stirring constantly until it has melted and formed a lovely golden caramel.
2. Next, slice up the banana, and add to the pan. Let them fry without checking the bottom for 30 seconds or so, and baste withe caramel in the meantime. Flip the bananas and cook for another minute until both sides are light brown in colour and dripping with caramel.
3. Spread your toast evenly with the ricotta and spoon the banana on top (don’t forget to drizzle any leftover caramel over, too!). For that extra bite, sprinkle some pine nuts over the top, and add a little cinnamon. Enjoy!

Don’t let your new found love for breakfast end here! Why not try out some of our most loved pancake recipes?


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02 May Gluten Free & Vegan Lemon Cheesecake

Oh cheesecake, how we love thee. Whether it’s a post dinner-time treat for the family or just you, the spoon, and the whole thing, there’s nothing quite like tucking into a creamy cheesecake. Our lovely contributing chef Vicki (@freefromfairy)’s take has got all of the yum without any of the regret, and we think that’s a pretty good deal. Fussy foodies and those on restricted diets alike will thank you for this one!

What you’ll need:

For the Base
- 180 grams ground almonds
- 40 grams coconut oilAdd to cart
- 30 grams maple syrup (or coconut nectar!)Add to cart
- 1 teaspoon ginger, ground

For the Topping
- 185 grams raw cashew nuts
- Zest and juice of 3 unwaxed lemons
- 40 grams coconut oilAdd to cart
- 40 grams maple syrup (or coconut nectar!)Add to cart


Let’s get started!

1. This one takes a little pre-planning: if possible, soak the cashews in a bowl of water overnight. If you’re in a bit of a rush, 4 hours should be fine.

2. Combine the base ingredients, then press into a 15cm round tin. Pop into the fridge while you make the topping.

3. Next, get out your food processor. Blitz all of the topping ingredients until smooth and creamy.

4. With a spatula, smooth the topping onto the base. Leave in the fridge for about two hours, or if you’re impatient to give it a taste, the freezer will help it so set quicker.

5. Enjoy!


Click here. You and your taste buds won’t regret it.

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27 Apr Jam Filled Chocolate Cupcakes

Nothing says ‘I love you’ quite like a freshly made batch of cupcakes. Even more so if they’re oozing with jam. So whether you’re looking to get in someone’s good books or just feel like a bit of much needed self-appreciation, it’s easy to find an excuse to make Charley‘s (@charleys_health) newest coconutty creation. This medal-worthy combo of raspberry and cacao is kicked up another notch with the addition of a creamy coconut frosting. And with all-natural ingredients and no refined sugar, you can feel slightly less guilty when you eat the whole batch in one go!

What you’ll need:

For the cupcakes
- 3/4 of a cup coconut sugarAdd to cart
- 1/2 a cup + 1 tablespoon coconut oilAdd to cart
- 1 cup of brown rice flour
- 2 large eggs
- 1 tablespoon coconut nectarAdd to cart
- 4 tablespoons cacao powder
- A few drops vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda
- Raspberry jam

For the frosting:
- 4 tablespoons coconut cream
- 1 & 1/2 tablespoons cacao powder
- 2 tablespoons coconut nectarAdd to cart
- A few drops vanilla extract
- Raw chocolate of your choice and raspberries to decorate

Let’s get started!

1. Firstly, preheat your oven to 180C. Pop some cases into a cupcake tray and set aside.
2. Get out your trusty food processor and cream together the coconut oil and coconut sugar. Add your eggs, nectar, and a little vanilla extract. Give it another whizz until it’s lovely and smooth.
3. Sift all of your dry ingredients into the mixture and blend once more. Add the milk and (you guessed it!) blend one last time. Everything should be properly combined by now (and if it’s not after all that mixing, maybe it’s time to invest in a better blender!).
4. Spoon some mixture into each case, add a dollop of your favourite raspberry jam, and top with a little more mixture. Bake for 15-18 minutes, or until a knife comes out clean.
5. While your cupcakes bake, combine the frosting ingredients in a bowl and leave in the fridge to harden a little. This will give your cupcakes the perfect consistency for decorating.
6. Once cooled, pipe or spread some frosting on top, then top with grated chocolate, a dollop of jam and a single raspberry for that picture perfect finish.

Chocolate Cupcakes 2

We’ve got plenty more guilt-free treat recipes over here.


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