Raw Recipes


30 Jan Coconut Energy Bites

Looking for a mid-morning pick me up to keep you going through the incessantly grey days? Congratulations, you’ve came to the right place! With a triple dose of our favourite friends in the form of our Organic Coconut Nectar, Organic Desiccated Coconut and Organic Coconut Oil, these little bites are any coconut lover’s dream. They’re also an excellent source of all-natural energy, and most importantly – they’re utterly delicious! Thanks, Harriet (@_harriet_emily).

What you’ll need:

- 1/2 a cup (100 grams) pitted dates
- 2 tablespoons coconut nectarAdd to cart
- 1/3 cup (45 grams) plain mixed nuts
- 1/3 cup (30 grams) oats
- 2/3 cup (60 grams) desiccated coconutAdd to cart
- 1 teaspoon coconut oilAdd to cart

Let’s get started! 

1. Pop all of your ingredients into a food processor. Give it a good whizz until it has formed a sticky, slightly chunky mixture.
2. Take small handfuls of the mixture and roll it around in your palms to create a ball shape. Repeat until all of your mixture has been used, then voila, you’re done! We did say this was an easy one.


Feeling inspired? Why not give our other recipes a bash!

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Peanut butter day

24 Jan All Hail Peanut Butter!

Ah, peanut butter. The giver of life. The light at the end of a long dark day. The little (or not-so-little) pick me up that just seems to make life that little bit sweeter.

From an unbeatable dip for cucumber sticks to an indulgent toast topping and an instant off-the-spoon pick me up, it’s safe to say it’s our favourite office companion at Coco HQ! Some say a home without a dog is just a house – well, we’d go as far as to say that an office without peanut butter is just a building.

Okay, so you get it: we’re crazy about peanut butter. Possibly almost as crazy as we are about coconuts, and that’s saying something. So we’re getting in on the action for arguably one of the most important public holidays in our calendar: World Peanut Butter Day. To celebrate, we’ve compiled a selection of our most-loved peanut butter recipes. From a natural take on the famous peanut butter cup to a devilishly good peanut rice dish, we’ve got you covered. Let’s get making!

Peanut Butter Cup Fudge

Peanut Butter Fudge

If it was sustainable to live on a diet consisting purely of this fudge, there would be no looking back. Peanut butter lovers, get ready for a taste sensation: Rachel’s all-natural PB fudge topped with homemade chocolate peanut butter cups is not to be missed!

Peanut Butter Ice-Cream Sandwich Biscuits

Peanut Butter Ice Cream Sandwich Biscuit

A double hit of deliciousness straight from the oven of our lovely contributing chef Ugne. If blackberry ice cream and crunchy PB biscuits sounds like your kind of combination, then this one’s definitely for you.



Oreo addicts, prepare yourselves. They said it couldn’t be done, but Rachel has worked her magic to create a dreamy guilt-free take on our favourite chocolaty treats. This mouthwatering version is completely raw and packed full of natural foods that your body will love, like our own Organic Coconut Oil and Butter, medjool dates, and nuts.

Asian Brown Rice Salad

Brown Peanut Sauce Rice

Feeling a bit more savoury than sweet? There’s a peanut butter dish for you! Peanut sauce is used in Asian cooking for a creamy, sweet finish, and this tasty salad from Harriet makes no exception. Healthy, simple, delicious AND peanut butter packed? Sign us up!

Raw Peanut Butter Cup Doughnuts

Peanut Butter Doughnuts

Deliciously dark and positively brimming with natural deliciousness, these peanut butter doughnuts are another of Rachel’s divine raw creations. The best part is that they’re raw, so you only have to pop them in the fridge for 15 minutes until you can devour one…or the lot!

Craving more delectable coco-treats? Head on over to our recipes page.

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19 Dec Chocolate Fudge Ice Cream Sandwiches

In the latest instalment of ‘how on earth does she do it?’, Rachel (@rawberryfields) creates yet another a delectable treat that sounds far too good to be true. This time, Chocolate Fudge Ice Cream Sandwiches that are free from vegan, gluten, dairy and refined sugar. Featuring our very own multi-award winning Organic Coconut Oil, Rachel’s ingenious creations are sweet indulgence at a not-so-naughty price. Shall we get mixing?


What you’ll need:

For the vanilla chocolate chip nice cream:
- 2 ripe bananas (freeze these overnight!)
- 1 teaspoon vanilla bean paste
- 2½ teaspoons cacao nibs

For the cookies:
- 95g cashew nuts
- 40g ground almonds
- 8 medjool dates, pitted
- 2 tablespoons maple (or coconut) syrup
- 1 tablespoon coconut oil, meltedAdd to cart
- 1 teaspoon vanilla bean paste
- 2 tablespoons carob powder

For the chocolate fudge sauce:
- 2 tablespoons coconut oil, meltedAdd to cart
- 2½ tablespoons carob powder
- 1 tablespoon + ½ teaspoon maple (or coconut) syrup


Let’s get started! 

1. Firstly, let’s get cracking with the nice cream. Whizz your frozen bananas in a food processor until nice and smooth (this might take a little while!). 
2. Once smooth, throw in the vanilla and blend again, then stir in the cacao nibs. Transfer your nice cream to a bowl and allow to set in the freezer.
3. Next, pop your nuts into the food processor and blitz until floury. Add the rest of the cookie ingredients and pulse again – the mixture should come together to allow you to form a dough in your hands.
4. To make the cookie shape, split the dough into equal parts, roll into a ball and flatten onto a lined tray. Transfer to the freezer for half an hour to set.
5. For the fudge sauce, combine the melted coconut oil and maple (or coconut) syrup. Then, add the carob powder a little at a time and keep stirring until you have a thick treacle-like sauce.
6. Once your ice cream has hardened, take a scoop and pile it onto a cookie then top with some carob fudge sauce, and whack another cookie on the top. Time to dig in!


There’s plenty more where that came from: take a look at our recipes!

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Christmas Pudding

15 Dec Mini Vegan & Gluten Free Christmas Puddings

Christmas pudding: the ultimate festive luxury for some, a muddled mash-up of strange spiced fruit for others. Love it, or hate it, we’re confident we can all agree that nothing says ‘Christmas’ quite like an up-side down, flame engulfed, fruit pudding. And this pyrotechnic display is just the start of the excitement – enter numerous dollops of brandy butter, lashings of cream and an entire tub of ice-cream. If you haven’t indulged in this rich alcohol-soaked tradition and subsequently fallen into a deep, highly satisfying food comma you simply haven’t ‘done’ Christmas.

Luckily, Niki (@RebelRecipes) is here to proudly lead the way for tricky-tummies everywhere. Her ingenious raw, vegan and gluten free mini Christmas puds, are also lighter than the original but just as jam-packed with juicy fruits and aromatic spices. Plus, each individual little pud is finished with a generous drizzling of coconut cream – what more could we ask for?  Now you really can have your Christmas pud and eat it. So, shall we get mixing?

For the pudding:
- 15g goji berries
- 150g dried dates
- 40g cranberries
- 50g apricots
- 50g figs
- 40g raisins
- 50g almonds
- 2 tablespoons chia seeds
- 10g yellow raisins
- 2 tablespoons flaxseeds
- 3 tablespoons sunflower seeds
- 1 teaspoon cinnamon
- 1 teaspoon cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- Juice ½ orange
- 2 tablespoons ginger, grated
- 2 tablespoons yellow raisins
- 2 tablespoons cashew nuts
- A pinch of sea salt

For the coconut cream:
- 4 tablespoons desiccated coconutAdd to cart
- ½ teaspoon vanilla powder
- A little water

To top:
- Pomegranate seeds
- Star anise

Let’s get started!

1. Begin by soaking your dried fruit in water for 2-3 hours, or until soft. Squeeze any excess liquid from the fruit then toss into a food processor and whizz for a few seconds.
2. Remove the dried fruit mix from your food processor and throw in the almonds and pulse until you’re left with a fine crumb. Add all the remaining dry mix and pulse until well combined.
3. Next, throw in the grated ginger, soaked fruit, orange juice, additional raisins, cashews and salt, then mix thoroughly.
4. Finally grease around four small ramekins (baking dishes) with coconut oil then spoon in your mixture. Press down firmly to ensure that all-important mound, then cover with cling film and pop in the fridge to harden for 2-3 hours.
5. To make the coconut cream, simply blitz all three coconut cream ingredients in a food processor.
6. When your puds are sufficiently hard, run a knife around the outside of the pots then turn them upside down. Finally, top with coconut cream and pomegranates.

Christmas Pudding
Christmas Pudding

Click here for more Christmas recipes.

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25 Nov Peanut Butter Cup Fudge

If, like us, you eat, sleep, and breathe peanut butter, we urge you to take a few deep breaths and prepare yourself. This drool-worthy delight, from the lovely Rachel (@rawberryfields), is everything we peanut butter-aholics dream of, and more. Requiring only four main ingredients – peanut butter, organic coconut oil, syrup and chocolate – and packed full of healthy fats, it’s the ultimate in natural indulgence. And, just to add fuel to this glorious fire, the recipe also features home-made peanut butter cups and a delicious chocolate swirl. Fudge it! Let’s get cooking.

What you’ll need:

For the peanut butter cups
- 150g dark or raw chocolate
- 4 tablespoons of peanut butter
- A pinch of sea salt
- 2 tablespoons maple syrup (or organic coconut nectar!Add to cart

For the peanut butter fudge
- 350g peanut butter
- 80g organnic coconut oil, meltedAdd to cart
- 60ml maple syrup (or organic coconut nectar!)Add to cart
- A pinch of sea salt
- ½ teaspoon vanilla bean paste (optional)

For the chocolate swirl
- 3 tablespoons peanut butter fudge
- 3 tablespoons cacao powder
- 1 tablespoon organic coconut oilAdd to cart
- 1 tablepoon maple syrup (or, you guessed it, organic coconut nectar!)Add to cart

Let’s get started!

Peanut Butter Cups
1. First, slowly melt your chocolate in a glass bowl over a saucepan of simmering water.
2. Once melted, place a tablespoon of the chocolate into a mini cupcake case so that it covers the bottom, repeating until you have 10 chocolate filled cases, then pop them into the fridge to set.
3. Next, combine your peanut butter, salt, and syrup (or nectar) in a bowl then plop a teaspoon of the mixture on top of the chocolate disks and cover with the rest of the melted chocolate.
4. Finally, pop your chocolate cups into the freezer and move onto the fudge.

Chocolate Swirled Peanut Butter Fudge
1. To begin, stir all of your fudge ingredients together.
2. Next, take 3 tablespoons of the fudge mix, and in a separate bowl, combine with the cacao, syrup (or nectar), and a tablespoon of coconut oil.
3. In a lined dish, pour the fudge and spread until even, then get creative by blobbing bits of the chocolate mix on top and swirling into patterns with a knife.
4. Finally, grab your chilled peanut butter cups, chop them into bits, and add into your fudge mix before freezing for an hour or two.

Click here for more coconutty creations (sweet and savoury).

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Strawberry Bliss Balls

22 Nov Strawberry Bliss Balls

It’s true what they say – three really is the magic number. Whether that be the amount of members in Destiny’s Child, the amount of episodes you can watch on Netflix without moving, or the amount of steps in this super-satisfying Strawberry Bliss Balls recipe, good things seem to always come in threes. These delicious little balls of goodness from the lovely Vicki (@freefromfairy), are 100% natural and free from refined sugar, gluten, dairy, and egg, making them suitable for even the trickiest of tummies. We recommend whipping up a batch to share with deserving friends, family members, colleagues, or even your boss (did someone say, promotion?). 3, 2, 1, let’s get mixing!

What you’ll need:

- 100g strawberries
- 50g pecans
- 1 tablespoon coconut flourAdd to cart
- Desiccated coconut (enough to thoroughly coat)Add to cart

Let’s get started!

1. Firstly, blitz your strawberries, nuts and coconut flour to form a paste. If your mixture is very sticky, add a little more coconut flour.
2. Pop in the fridge for 30 minutes. Once set slightly, roll the mixture into evenly-sized balls.
3. Sprinkle some desiccated coconut on a plate then roll, roll, roll.
*You’ll want to munch these little balls of bliss up within four days – somehow we don’t think that will be too difficult.

Strawberry Bliss balls

Find more blissful coconutty creations here!


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17 Aug Coco-Amor Chocolate Truffles

Our lovely contributing chef, Harriet (@_harriet_emily) has only gone and done it again!

If, like us, you’re prone to spooning your Coco Amor straight out of the jar, this ones for you! With just two ingredients, one of which is our incredible new Organic Coco-Amor Caramel Spread, this recipe requires minimum effort and results in maximum chocolatey goodness! Plus, these mouth-watering raw creations take just ten minutes to make – so there’s no excuse not to get your bake on! Shall we get mixing?

What you’ll need:

- 145g Organic Coco-Amor Caramel SpreadAdd to cart
- 30g Cocoa Powder, plus extra for dusting
- A pinch of salt (optional)


Let’s get started!

1. Pop your Coco-Amor spread, cocoa powder, and pinch of salt into a large bowl then cream together with a spoon to create a smooth texture.
2. Next, place your mixture in the fridge for around 2 hours to set.
3. Finally, remove from the fridge and use your hands to roll 12-14 small truffles before coating in extra cocoa powder for that irresistible finish.

Time to dig in! If you don’t finish these all at once (we’ve heard it’s possible!), it’s best to store your coco-creations in the fridge to keep them firm!



See more delicious coco-creations here!



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Untitled design (2)

10 Aug Raw Ferrero Rocher-inspired Truffles

Your favourite guilty pleasure, remodelled with a raw twist! Rachel’s (@rawberryfields) ingenious take on the well-loved classics are lower in sugar, completely natural, and best of all, feature our very own Raw Organic Extra Virgin Coconut Oil and Organic Coconut Milk (so naturally, we’re massive fans!). With multiple layers of smooth and crisp textures and a mouth-watering truffle centre, these not-so-naughty treats really are to die for! Tempted? Well, of course you are! Let’s get mixing!

P.S. These tasty little treats can be refrigerated for up to two weeks – if you can refrain from eating them all at once, that is!

What you’ll need:

Hazelnut Truffle Centre
- 125g smooth chocolate hazelnut butter (just add 50g cacao powder if you only have plain hazelnut butter)
- 2 large tablespoons raw organic extra-virgin coconut oilAdd to cart
- 50ml coconut (or maple) syrupAdd to cart
- 1 tablespoon heaped cacao powder
- 60ml coconut milk + 2 tablespoon coconut creamAdd to cart
- ½ teaspoon vanilla bean paste (optional)
- Add 20g blended hazelnuts for a stronger Nutella taste

Raw Chocolate Coating
- 50g cacao butter
- 35-40g cacao powder (add more for a thicker consistency)
- 25ml organic coconut (or maple) syrupAdd to cart

To decorate:
- 20 roasted hazelnuts, chopped


Let’s get started!

1. To begin, grab your food processor and blitz your hazelnut butter, cacao powder, vanilla bean paste, coconut oil, maple syrup, coconut milk and coconut cream.
2. Transfer to a bowl and pop in the freezer for approximately 2 hours, or until firm.
3. Line a tray with baking or greaseproof paper.
4. When your mixture is firm, use a spoon to scoop out small balls then pop a hazelnut in the middle of each ball and transfer to your hand to roll into a perfectly shaped little ball.
5. Place each on a a lined baking tray and return to the freezer for around 10-15 minutes. You can leave them in there while you complete the next step.
6. In the meantime, melt your cacao butter in a bain marie (or microwave!), then slowly stir in the cacao powder.
7. Using a cocktail skewer, dip the truffle balls into the chocolate mixture and allow any excess to drip off.
8. Finally, coat in chopped hazelnuts to finish.

These tasty treats are at their most delicious the day after making them but if you can’t wait until then, we certainly won’t judge!


See more coconutty recipes here!



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Cinnamon caramel apple bites

07 Dec Raw Cinnamon Caramel Apple Rolls

Christmas is coming and that means lots of unexpected visitors! Luckily, our wonderful contributing chef Rachel (@rawberryfields) has provided us with a scrumptious recipe that can be easily stored until those festive revellers come knocking! These tasty little swirls are oozing with a sweet date caramel filling and juicy apple pieces, making them completely irresistible and most importantly, completely healthy! The recipe requires no baking and only takes around 45 minutes so you’ll be enjoying these moreish treats in no time! Plus, these little bites are vegan, gluten free and filled with all the goodness of our coconut friends! How could you possibly resist? Lets get baking!

What you’ll need:

For the caramel apple filling
- 1 apple (choose your favourite sweet variety)
- 10 pitted Medjool dates (approximately 200g)
- 2 tablespoons slightly warm water
- 1 teaspoon vanilla bean paste
- 1 teaspoon ground cinnamon
- 3 tablespoons coconut syrupAdd to cart
- A pinch of pink Himalayan salt

For the raw dough
- 2 tablespoons coconut syrupAdd to cart
- 7 pitted Medjool dates
- ¼ cup (40g) ground almonds
- ¾ cup (82g) pecans
- ¼ cup (42g) ground flaxseed

Let’s get started!
For the caramel Apple Filling
1. Peel your apple and cut out the core.
2. Pop your apple in a food processor and blend until it is chopped into small pieces. Then throw your chopped apple into a bowl, and set to the side.
3. Pit your dates and throw them into the food processor along with the coconut syrup, vanilla, salt, water and cinnamon. Combine together until you have a smooth, velvety caramel mix.
4. Grab a bowl and throw your chopped apple and caramel mix in together. Time to get your hands dirty- combine the two together by hand!
5. Set aside and begin on the dough.

Raw dough
1. Begin by blitzing your pecans, flaxseed and ground almonds in a food processor until your left with a powdery flour.
2. Next, throw in your dates and maple syrup, and combine together into a sticky dough.
3. Wet your hands slightly, and roll the raw dough into a ball in your hands.
4. Roll your dough ball flat between two pieces of greaseproof paper until it is very thin.
5. Using a knife, cut off the rough edges of the dough to make a near square or rectangle shape. Set your excess dough to the side to be rolled out in the same manner.
6. Grab your caramel apple filling and spread a nice thin layer over the top of your dough. (Not too thick!)
7. Now, cut your dough into long, thin strips and carefully roll each strip into small cylinders. Make sure you tuck the inside end in tightly!
8. Finally, harden your rolls in the freezer for around an hour then cut each roll into smaller, flatter bite sized goodies!

Tip: For added deliciousness store your tasty little bites in the freezer in an airtight container. They can be enjoyed straight from the freezer or, if you prefer, allow them to rest for a couple of minutes before digging in!

See more recipes here!

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Raw Key Lime Pies

04 Dec Raw Key Lime Pies

Eat, drink, and be merry this December with these yummy raw key lime pies by our lovely contributing chef Niki (@rebelrecipes)! This recipe requires no baking and is completely healthy and clean, making Christmas over-indulgence even more acceptable! This ingenious recipe banishes all the empty calories and bad fats present in traditional key lime pies, yet manages to keep all the delicious, creamy goodness that makes the famous key lime pie so special. The recipe requires just 8 ingredients, including our yummy coconut butter and coconut syrup, so what are you waiting for- let’s get mixing!

What you’ll need:

For the base:
- 1 tablespoon chia seeds
- 1 cup medjool dates
- 1 cup almonds
- A pinch of sea salt

For the topping:
- Juice of 1 lime
- 2 tablespoons coconut syrupAdd to cart
- ½ cup coconut butterAdd to cart
- A pinch of sea salt
- ½ avocado
- Grated lime zest to sprinkle on top

Let’s get started!
1. Begin by blitzing your cup of almonds in a food processor until you are left with a fine crumb.
2. Next, throw in your medjool dates and mix until nicely combined.
3. Time to add your chia seeds along with a pinch of salt, then combine together one last time.
4. Grab a muffin tin and line six of the cups with small strips of baking parchment so your tarts can be easily removed.
5. Separate your base mixture between the six cups and press down with a spoon to ensure your base sticks firmly together. Use your spoon to create spaces in the middle of each for your yummy topping!
6. Pop your bases in the freezer to harden for 15 minutes while you whip up the topping!
7. Time to make your creamy topping! Blend all your ingredients together in the food processor for around 3-4 minutes, or until velvety smooth.
8. Divide your creamy topping between your six bases and pop the baking tray back in the freezer for a further 30 minutes.
9. Go on, dig in! What’s left over (if anything!) should be kept cool in the fridge until it’s time for round 2!

See more recipes here!

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Raw Double Chocolate Orange Cheesecake

13 Nov Raw Double Chocolate Orange Cheesecake

This raw double chocolate orange cheesecake is pretty much everything we dream of here at Coconut Merchant HQ! The amazing Rachel (@Rawberry Fields) has been back in the kitchen creating us another raw masterpiece, which is sure to be a showstopper at the end of any meal! This cheesecake requires no baking, and is completely healthy, featuring all the goodness of our creamy coconut oil! Now, as soon as you stop drooling we can get mixing!

Preparation Time: 8 hrs
Cooking Time: 45 mins
Total Time: 8 hrs 45 mins

What you’ll need:

For the chocolate brownie base:
- ½ cup (45g) brazil nuts
- ⅓ cup (40g) walnuts
- 8-9 medjool dates
- 2 tablespoons coconut syrupAdd to cart
- 3 tablespoons carob powder (or cacao powder)
- 1-2 tablespoons water

For the chocolate cheesecake:
- 1½ cups (200g) cashews
- 1 teaspoon vanilla bean paste (or extract)
- ½ cup (60g) cacao powder (or carob)
- ⅓ cup (70ml) melted coconut oilAdd to cart
- ⅓ cup (70ml) coconut syrupAdd to cart
- ⅓ cup (70ml) water

For the orange cheesecake:
- 1 cup (150g) cashews (soaked overnight, or for at least 6 hours)
- ¼ cup coconut syrupAdd to cart
- 1 teaspoon vanilla bean paste (or extract)
- ½ cup (118ml) melted coconut oilAdd to cart
- 2 tablespoons coconut butterAdd to cart
- Juice of two oranges
- Zest of two oranges
- 4 drops orange essential oil (optional)

For the chocolate topping:
- 2 large tablespoons of melted coconut oilAdd to cart
- 3 large tablespoons of carob powder (or cacao)
- 3 tables coconut syrupAdd to cart
- 2-3 drops orange essential oil

Let’s get started!

For the brownie layer:
1. Place the nuts into a food processor and pulse until they are roughly chopped into small pieces.
2. Add the dates and pulse until they are nicely combined with the nuts.
3. Now, pour in your coconut syrup and carob powder and pulse to combine.
4. Add the water and pulse again until the mixture comes together in a dough-like substance (if it rolls into a ball in the food processor you’re nailing it!)
5. Pour the mixture into the cake tin and press firmly into the bottom. If it is sticky, you may need to wet your fingers slightly before pressing it down.
6. Time to pop it in the freezer to harden whilst you make the chocolate cheesecake layer!

For the chocolate cheesecake:
1. For this recipe it pays to plan ahead- either soak your cashews overnight, or for at least 4-6 hours.
2. Next drain your cashews before placing them into a blender.
3. Throw in all your other ingredients and blend together until smooth and creamy. (You can add extra water, one tablespoon at a time if you need to help things along)
4. Once blended pour the mixture over the top of the brownie layer and pop it in the freezer for 20 minutes to firm up whilst you make the orange cheesecake. Make sure your brownie layer is firm before pouring over the orange layer in order to get clear definition between the layers!

For the orange cheesecake:
1. Place the cashews, coconut syrup, vanilla, coconut oil and orange juice into a blender and blend until nice & smooth.
2. Next throw in the coconut butter and orange zest and blend again until combined.
3. It’s tasting time! Add the orange oil to the mixture a drop at a time until you have reached your desired level of orange-ness then blend again to combine.
4. Pour the mixture over the top of the hardened chocolate layer then place the cheesecake back into the freezer to harden for approx 3-4 hours until frozen solid.

For the chocolate topping:
1. Melt the coconut oil over a Bain-Marie so you don’t overheat the oil.
2. Stir in the carob (or cacao) and coconut syrup until combined. Ideally the mixture should be slightly thick and slightly viscous (like a thicker version of melted chocolate!). If it is not thick enough, add more carob.
3. Give the mixture a taste, and add more coconut syrup if you have a sweet tooth!
4. Add the orange oil and stir to combine.
5. Remove the cheesecake from the tin, and pour the chocolate mixture slowly over the top of the cheesecake (allow to drip naturally down the sides of the cake to make it look extra delicious!
6. Lastly, place in the freezer for 10 minutes to harden.
7. Enjoy!

Final tip: Defrost your scrumptious cheesecake for roughly 3-4 hours in the fridge before serving. Raw cheesecakes can be stored in the freezer in an airtight container for a couple of months- if you can stay away from it that long!

See more recipes here!


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Homemade cereal


The wonderful Vicky Montague (@Freefromfairy), has generously shared with us this fantastic recipe for homemade fruit and fibre cereal! Gluten-free, egg-free, dairy-free, nut-free, refined-sugar free, and soya-free – these delicious and healthy flakes can be enjoyed by the whole family. They keep for a while in an airtight container, so stock up and use them for breakfasts and snacks throughout the week! The flakes can be complemented by many options: nuts, coconut chips, fruit, yoghurt, or whatever you like, so feel free to mix it up!

What you’ll need:

- 70g buckwheat groats
- 60g gluten-free oats
- pinch of vanilla powder
- pinch of rock or sea salt
- 30g whole flaxseeds
- 60g polenta
- 25g melted coconut oilAdd to cart
- 2 tablespoons coconut syrup
- 100ml water
- mixed nuts (optional)
- mixed dried fruit (optional)
- coconut chips (optional)Add to cart

Let’s get started!
1. Place the oats, polenta, buckwheat, flaxseeds, salt, and vanilla powder in your blender, and blend until it reaches a flour-like consistency!
2. Transfer the mixture to a bowl, and add the melted coconut oil, coconut syrup, and water.
3. Lightly grease two baking trays with coconut oil. Transfer the mixture between the two trays – it will be sticky and thick.
4. Thinly spread the mixture across the trays, using the back of a tablespoon. Make sure it’s as thin as possible to ensure you get crunchy flakes! Don’t worry if it doesn’t look pretty – you’re going to break them up after it cooks anyway; just make sure it’s smooth on the top.
5. Place in a pre-heated oven at 160 degrees Celsius (320 Fahrenheit) for 25 minutes, then switch your oven off and leave the trays inside to cool.
6. Once cooled, break the mixture into small pieces.
7. Add whichever optional extras you fancy, and store in a jar or airtight container.
8. Enjoy for breakfast with milk or whatever milk alternative you prefer, or as a snack any time of the day!

See more recipes here!


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Coconut Carob Fudge

13 Oct Raw Peanut Butter & Carob Fudge

Our wonderful contributing chef Rachel (@Rawberry Fields) has whipped up another incredible sweet treat recipe for us! This one is a raw peanut butter and carob fudge, and is super quick and easy to make – and completely healthy! This tasty treat requires no baking, and features delicious coconut goodness, so what are you waiting for – let’s get mixing!


For the peanut butter fudge
- 9 large tablespoons melted coconut butterAdd to cart
- 3 tablespoons melted coconut oilAdd to cart
- 8 tablespoons peanut butter
- 3 tablespoons maple syrup
- 2.5 tablespoons lucuma powder
- 2 teaspoons vanilla bean paste

For the carob fudge topping
- 2 tablespoons melted coconut butterAdd to cart
- 1 large tablespoon melted coconut oilAdd to cart
- 3 tablespoons maple syrup (or coconut syrup!)
- 3 tablespoons maple syrupAdd to cart
- 2 tablespoons carob powder

Let’s get started!
1. Start by melting the coconut butter and coconut oil in a bowl.
2. Remove the bowl, and add in the other ingredients, stirring until combined!
3. Line a dish with a greaseproof paper, and pour the fudge mix into the dish.
4. Pop it in the freezer while you make the carob layer!
5. For your carob fudge – melt your coconut oil and coconut butter, then stir in the other ingredients. (It might look a bit thick and sticky, but if this happens, simply add a bit more syrup in to get it slightly smoother!)
6. Pour the carob fudge on top of the peanut butter fudge, and place in the freezer for 30 minutes to harden.
7. Remove from the freezer, and cut into squares! Enjoy!

See more recipes here!


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Coconut cherry almond ice cream

08 Sep Dairy Free Cherry Almond Ice Cream

We’re very excited to be introducing another talented contributing chef to our team! Harriet (@_harrietemily) is a food and lifestyle blogger specialising in delicious plant based recipes, and she has shared a divine cherry almond ice cream recipe with us. Natural, sweet, and perfect for those of you yearning to hang onto the last days of summer, this ice cream serves 5-6 people and is completely vegan. Let’s get making!

What you’ll need:

- a working ice cream machine
- 1 can coconut milkAdd to cart
- 1 carton coconut cream
- 115g cashews (soak them for at least 2 hours beforehand!)
- 225g pitted fresh cherries
- 145g coconut sugarAdd to cart
- ¼ teaspoon almond extract
- 3/8 teaspoon xanthan gum
- 1 400ml can light coconut milk

Let’s get started!
1. Throw your coconut milk, cherries, coconut cream, almond extract, and coconut sugar into your blender and whizz until smooth. Once this is finished, add your cashews and blend again until smooth. Next, add your xanthan gum and blend one final time: this will give the ice cream a more elastic, gooey texture.
2. Once completely smooth, pour the mixture into your ice cream machine. Allow the mixture to freeze and churn for approximately 35 minutes, until it thickens and forms a slightly soft ice cream consistency.
3. When this is done, transfer your ice cream into a tupperware container or loaf tin, and transfer it to the freezer to firm for around half an hour. (You could also enjoy this straight away if you prefer softer ice cream.)
4. When the ice cream has frozen to your desired consistency, remove it from the freezer and enjoy! If you don’t have it all at once, feel free to keep it in the freezer until the next time.

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Red velvet coconut bliss

02 Sep Red Velvet Coconut Bliss Balls

The lovely Niki from Rebel Recipes has gifted us with what just might be one of the easiest yet most delicious recipes yet, and we are so excited to share its’ magic with you all. These red velvet coconut bliss balls are completely raw and so luxurious. With only two steps and virtually no cooking time at all, there’s really no excuse to skip out on these delightfully healthy treats!

What you’ll need:

- 8 medjool dates, pitted
- 4 tablespoons beetroot juice
- 2 tablespoons cacao powder
- 1 cup desiccated coconutAdd to cart
- a pinch of sea salt


Let’s get started!

1. Simply add all your ingredients into your food processor, and blend until well combined.
2. Roll into balls, and coat with whatever toppings you fancy! We recommend desiccated coconut or cacao – yum!

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Coconut Paleo Cookies Raweos


Who doesn’t love Oreos? Chocolatey, creamy, and delicious – it’s a shame they’re so unhealthy! Or so we thought…until our lovely contributing chef Rachel Smith (@Rawberryfields) showed us the light! These Raweos are (dare we say it) better than the real thing – and so much better for you too! Completely raw, and made with delicious ingredients like coconut oil, coconut butter, Medjool dates, and nuts, your taste buds and your body will thank you for these amazing sweet treats. Let’s get blending!

What you’ll need:
For the Oreo cookie:
– ½ cup almonds
– ¾ cup brazil or macadamia nuts
– ¼ cup pecans
– 12 Medjool dates
– 3 teaspoons water
– 3 teaspoons carob powder

For the Oreo filling:
– ¾ cup cashews
– 3 tablespoons coconut butter
– 2 tablespoons maple syrup
– 1 tablespoon coconut oil
– ½ teaspoon vanilla bean paste

For the raw peanut butter:
– 1 cup raw peanuts
– 2 teaspoons peanut oil
– 2 tablespoons maple syrup
– a pinch of Himalayan pink salt

Let’s get started!
For the Oreo cookie:
1. Place the nuts into a food processor, and pulse until they become a coarse flour.
2. Add in your dates, and pulse until well combined with the nuts!
3. Next, add in your maple syrup and carob powder, and pulse until it has all combined into a dough. The mixture should be sticky – if you find yours isn’t, add water one tablespoon at a time until it is.
4. Roll out the dough until it’s approximately half an inch thick, in between two sheets of greaseproof baking paper.
5. Using a biscuit cutter, cut your cookies to about 2 inches in diameter!
6. Place your cookies in the fridge while you make the delicious filling!

For the Oreo filling:
1. Soak your cashews for six hours, then place them in a blender and pulse until they break down into a chunky paste!
2. Add all your other filling ingredients and blend until smooth and creamy.
3. Place in a bowl, and pop in the freezer for 15 minutes to firm up!

For the raw peanut butter:
1. Place the peanuts into a food processor and pulse for about a minute, until they break into very small pieces.
2. Scrape the sides of your food processor and pulse again for about a minute until they have broken into tiny pieces. Repeat until they begin to clump together, like cookie dough!
3. Add the salt and peanut oil and pulse again until it becomes a smooth, creamy peanut butter. Spread the cream evenly onto the bottom cookie, and then spread a thin layer of peanut butter on top of the cream, before placing another cookie on top! Gently push down, and do the same for all of the cookies you’ve made. Place in the freezer for two hours, then get prepared for a real treat!

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Coconut jam balls

01 Aug Coconut Jam Balls

The lovely Niki of Rebel Recipes has created these delicious coconut jam balls! Clean and coconutty, these are the perfect sweet treat to satisfy your cravings. Best of all, they require no baking and are super easy to make – with only five ingredients! Let’s get going!

What you’ll need:

- 1 cup almonds
- 1 cup medjool dates
- ¼ cup coconut jamAdd to cart
- ¼ cup desiccated coconut (plus a bit more for coating the balls!)Add to cart
- a pinch of sea salt


Let’s get started!

1. Start off by blitzing the almonds in your food processor until they reach a crumb-like state, and then add in the dates.
2. Blitz again until the dates and nuts are well combined! You can then add the coconut jam.
3. Form the mix into little balls by rolling them in your hands!
4. Sprinkle some desiccated coconut onto a chopping board, and then roll the balls in it to coat the outside.
5. Enjoy!

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Coconut Cheesecake Tart

28 Jul Coconut & Banana Cheesecake Tart

The wonderful Kelly (@EatPrayCook) offers a deliciously rich and clean recipe for a coconut and banana cheesecake tart! If you’re a clean eater with a sweet tooth, you’ve come to the right place: this no-bake treat is sure to hit the spot. Best of all, it features so many of our coconutty favourites: coconut oil, coconut flour, coconut jam, raw coconut flakes, and coconut syrup!

What you’ll need:

For the base:
- 2 ripe bananas
- 1/2 cup coconut sugar
- 3/4 cup cashew nuts
- 2 tablespoons coconut oilAdd to cart
- 1/2 cup coconut flourAdd to cart
- 1 1/2 tablespoons almond butter
- a generous sprinkling of pink salt

For the filling:
- 1 1/2 cup cashews
- 3 tablespoons coconut jamAdd to cart
- 1/4 cup almond milk
- a generous sprinkling of pink salt


Let’s get started!

1801. Start off by lining a bottomless cake tin with coconut oil, then blend all your base ingredients together in a food processor until you reach a thick, even consistency. You’ll know it’s ready when it’s solid but moldable.
2. Next, add your base mixture to the cake tin to create an even layer.
3. Pop it in the fridge whilst you make your filling!
4. Add all the filling ingredients to your food processor. Don’t worry if it still has a bit left over on the walls from your base – the more the merrier! Blitz until a thick and creamy consistency is reached.
5. Pour the mixture on top of your base layer, then top with the raw coconut chips and pop in the fridge overnight. Don’t worry – if you’re impatient, it’s also okay to freeze it for three hours!
6. Drizzle with coconut syrup and enjoy!

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Protein Yoghurt Slices

01 Jun Protein Yoghurt Slices

These protein yoghurt slices by Hedi Hearts (Clean Eating) are an innovative summery treat. All-natural and clean as ever, they are a cooling snack or dessert perfect for hot days, and packed with natural protein ideal for muscle recovery and development. They are a great treat after a long run on a sunny day! Best of all: these sweet treats, featuring our desiccated coconut, are delicious and easy to make, and even keep in the freezer for up to a month!

What you’ll need:

- 1 cup of your favourite white yoghurt
- 1 tablespoon of rice syrup
- ½ scoop of your natural protein powder (eg. Pea protein)
- 1 teaspoon of vanilla extract
- handful of dark chocolate chips
- handful of desiccated coconutAdd to cart
- handful of crushed almonds
- 2 handfuls of fresh or freeze-dried strawberries, raspberries and blueberries


Let’s get started!

1. Mix the yoghurt, protein powder, rice syrup, vanilla extract, and crushed almonds together in a bowl!
2. Line a small freezer-safe dish with aluminium foil and pour the mixture in.
3. Top with the fruit, dark chocolate chips, and desiccated coconut!
4. Freeze for 3 hours, or until the mixture is solid.
5. Remove from the freezer, and let it sit for a few minutes.
6. Cut into slices and enjoy on a hot summer’s day! (Well, it is England – so maybe just a cloudy summer’s day!)
7. Store in the freezer for up to a month!

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Coconut Nut Butter


These no-bake nut butter cups are another fabulous treat from Heather Adamson (@Fresheather)! Using only five clean ingredients, they are deliciously simple, and perfect for sharing among friends! This recipe is super quick to make: simply mix everything together and then pop it in the refrigerator! As we mentioned in our blog about the smoke points of cooking oils, coconut oil has a high melting point, making it ideal for no-bake treats like this, as it holds the mixture together perfectly! You can make your own nut butter (which may take some time, but is worth it!), or you can use store-bought – both will be delicious!

What you’ll need:

For the Nut Butter:
- 1 cup almonds
- 1 cup cashews
- 1 tablespoon melted coconut oilAdd to cart

For the Nut Butter Cups (makes 5-6):
- 2-3 tablespoons nut butter (homemade or store-bought!)
- ¾ cup cacao / cocoa powder
- ¾ cup melted coconut oilAdd to cart
- 3-4 tablespoons coconut syrupAdd to cart


Let’s get started!

For the Nut Butter:
Add the almonds and cashews to a high-speed blender or food processor, and switch on for about 30 seconds, then scrape down the sides. Repeatedly do this – the nut mixture will start to clump together, and eventually turn to nut butter consistency! This may take a while (up to 20 minutes) and the blender may heat up a bit, but don’t give up! To speed up the process, you can add in up to 1 tablespoon of coconut oil – highly recommended after the first few pulses as it will save you a lot of time!

For the Nut Butter Cups:
1. Start by combining the cacao, coconut oil, and coconut syrup, and then taste! If you prefer your chocolate to be sweeter, add in more coconut syrup – you can even add in a pinch of sea salt in you like!
2. Pour half of the mixture into 6 cupcake cases in a cupcake tray. Refrigerate for 5-10 minutes.
3. Add around 1 tablespoon of the nut butter to each of the cases, and spread out well.
4. Fill up each cup with the remaining chocolate, and bang the base of the tray on the worktop surface to even out the top.
5. You’re almost done – just pop it in the refrigerator for 15 minutes or so, and then enjoy!

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28 Apr Simple and Clean Granola Bars

Create a healthy snack supply in your pantry with these simple and delicious clean granola bars! With only four ingredients, these tasty treats are healthy, raw, vegan, paleo, and best of all – coconutty! Hedi Hearts (Clean Eating) has done it again with her clean eating ingenuity! They keep fantastically in the fridge and are perfect for breakfast, snacking or a guilt-free dessert. What are you waiting for: grab your food processor and your wholesome ingredients, and let’s get eating!

What you’ll need:

- 1 cup pitted dates
- 2 cups walnuts or Brazil nuts
- 2 cups desiccated coconutAdd to cart
- 3/4 cup dried cranberries
- tablespoons water
- (feel free to experiment by swapping your walnuts with pumpkin or sunflower seeds or your cranberries with raisins, or whatever you fancy!)


Let’s get started!

1. First, toast the nuts slightly in an oven heated to 170 degrees Celsius (340 degrees Fahrenheit). Allow them to cool off before adding them to your food processor or blender, along with the dates, desiccated coconut, and cranberries.
2. Pulse until the mixture is well combined, with a crumbly texture!
3. Gradually mix in the water a tablespoon at a time, and continue processing until the mixture becomes sticky and holds together.
4. Next, grab a square baking dish and line it with cling film. Press the mixture firmly inside to ensure it sticks together!
5. Pop in the fridge for a couple of hours, then voila – cut it into bars and sprinkle with more desiccated coconut!
6. Enjoy!

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Hannah's Coconut Fudge

17 Apr Vegan Peanut Butter Coconut Fudge

We are so excited to formally introduce one of our contributing chefs for the first time – the lovely Hannah Darvas (@healthnuthannah). Hannah is a 20-year-old graphic designer and food blogger with a passion for happiness and recreating what it means to be healthy. She’s here to help you kick off your weekend the right way, with a quick and delicious Friday treat for you to whip up! This raw vegan peanut butter coconut fudge only has three (completely natural) ingredients and is sure to satisfy any sweet tooth!

What you’ll need:

- ½ cup softened coconut oilAdd to cart
- 1 cup organic peanut butter
- 1 tablespoon coconut syrupAdd to cart
- Melted raw chocolate (optional)


Let’s get started!

1. Mix all the ingredients together and spread over a glass baking tray. Make sure the mixture is smooth and to your desired fudge thickness!
2. Pop in the freezer for 10 minutes.
3. Slice and drizzle the melted raw chocolate on top if you’re using it!
4. Enjoy!

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Hedi's Raw-chocolate-recipe

14 Apr Raw Vegan Chocolate with Almond Swirl

Raw vegan chocolate with an almond swirl…It almost sounds too good to be true – but it’s not! Instead, it’s a super-simple recipe courtesy of the ever-talented Hedi (Clean Eating)! All that it requires is a little melting and blending, before popping the mixture in the fridge to set for a little while. Feel free to substitute the almond butter with peanut butter for a Reese’s peanut butter-esque twist, or play around with other flavours – or keep it in its amazing original state! Either way, we promise you’ll have a hard time resisting eating all of these delicious bits of raw heaven in one go…

What you’ll need:

For the raw chocolate:
- 1/2 cup melted cacao butter
- 1/2 cup raw cacao powder
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 cup coconut syrupAdd to cart

For the almond swirl:
- 2 tablespoons almond butter
- 3 tablespoons melted coconut oilAdd to cart
- 1 tablespoon coconut syrupAdd to cart


Let’s get started!

  1. Let’s start with the chocolate first: melt the cacao butter, and then mix in the raw cacao, coconut syrup, vanilla extract, and cinnamon.
  2. Line a glass baking dish with baking paper. Pour the chocolate mixture in and pop it in the fridge to set for 5 minutes (not longer than that as it will set too completely, which we don’t want!).
  3. Next, for the almond swirl: melt the coconut oil and mix it with almond butter and coconut syrup. Pour this on top of the chocolate and using a knife or fork, create a swirl pattern.
  4. Pop back in the fridge for 30 minutes.
  5. Slice, and enjoy!

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Hedi's hot cross coconut fudge

02 Apr Hot Cross Fudge

This weekend Hedi (Clean Eating) has presented us with the perfect Easter indulgence! If you are having guests over for the holiday, this delicious Easter “hot” cross fudge will truly show them that clean eating doesn’t mean missing out on chocolaty deliciousness! Using superfood coconut oil and goji berries (packed with vitamin c, zinc, iron and selenium), these luxurious treats have the added bonus of all the health and healing properties of these fabulous ingredients. Best of all, the mixture is bake-free and super simple!

What you’ll need:

- 1 cup tahini
- 1/3 cup melted coconut oilAdd to cart
- 4 tbsp raw cacao or cocoa powder
- 3-4 tbsp coconut syrupAdd to cart
- 3 tablespoon goji berries
- Coconut yogurt or any other yogurt for decoration


Let’s get started!

1. First, mix the tahini and coconut oil until smooth and well incorporated.
2. Next, add the raw cacao, coconut syrup and stir thoroughly!
3. Toss in the goji berries.
4. Pour your mixture into a freezer-friendly dish and pop it in the freezer for an hour.
5. Remove from the freezer once the mixture’s been in for at least an hour and cut into bars. Then create crosses using coconut yogurt!
6. Voila – your hot cross Easter fudge is ready to be shared with your loved ones!

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Hedi's Truffles

23 Mar Caramel and Toffee Truffles

Hedi (Clean Eating) is simply unstoppable! This delightful truffle recipe requires no baking and is filled with healthy goodness! With a light caramel taste and a toffee-like texture, but none of the unhealthy ingredients you would expect, prepare to be amazed by these healthy alternative truffles!

What you’ll need:

- 1 cup pitted dates
- 2 tablespoon maca powder
- 1/4 cup raw cacao
- 1/4 cup melted coconut oilAdd to cart
- 1 tbsp coconut syrup


Let’s get started!

1. First, boil some water, and soak the dates in it for 15 minutes!
2. Drain the water, and put the dates in the food processor along with the maca powder, and start blitzing them while scraping the mixture down the edges of the food processor as you go! If necessary, add a tablespoon of water to help create a paste-like consistency.
3. Line your freezer-proof dish with aluminium foil or clingfilm. Wet your hands, roll the date paste into balls, and place them onto the tray before freezing for 10 minutes!
4. While you wait for them to harden in the freezer, mix the coconut oil, cacao, and rice syrup over a low heat.
5. Remove the balls from the freezer, and one by one, place on a tablespoon and dip in the chocolate mixture. Repeat until all the chocolate is used up – and be careful, the chocolate hardens very quickly!
6. Transfer your truffles back into the freezer, and allow them to set and harden for about 30 minutes.
7. Voila – your healthy truffles are ready to be enjoyed!

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Raw Coconut Brownies

13 Mar Raw Coconut Brownies

These raw delicacies by Kelly (@EatPrayCook_) are similar to Bounty bars – only minus the over-processing while adding loads of amazingly delicious taste! As you guys probably know by now, coconuts are packed with wonderful health benefits – so you can enjoy these tasty sweet treats without any guilt, knowing that they’re doing you some real good, too. These make 15-20 servings, so go on and spread the love!

What you’ll need:

For the filling:
- 200g desiccated coconutAdd to cart
- 4 tablespoons coconut butterAdd to cart
- 2 handfuls raw coconut chipsAdd to cart
- 70 ml coconut waterAdd to cart
- 4 tablespoons maple syrup or coconut syrupAdd to cart
- 3 teaspoons baobab (optional for an amazing Vit C boost)
- 1 vanilla pod (inside only)
 -1/2 teaspoon pink salt

For the chocolate topping:
- 60ml coconut oilAdd to cart
- 100g honey/maple syrup/coconut syrup (your choice!)Add to cart
- 30g cacao butter
- 40g raw cacao powder
- pink salt, to taste
- more raw coconut chips

Add to cart


Let’s get started!

1. Start by lining a casserole dish/deep baking tray with cling film.
2. Add all the filling ingredients to a food processor and whizz away until you get an even, creamy consistency. If you want, add more salt/sweetener to taste.
3. Stir and leave to set in your dish, and then pop it in the fridge to set while you make the chocolate!
4. Melt your raw cacao butter and coconut oil in a heat proof bowl over a pan with simmering hot water.
5. Next, add the remaining ingredients, and stir until you have a rich chocolate sauce. Add salt to taste.
6. Now, pour your chocolate mixture over your chilled coconut filling. Leave it to semi-set before finally topping with the coconut chips – then leave for an hour in the fridge to set completely!
7. Voila! Cut into chunks, serve and share (or not!).

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13 Jan Healthy Protein Fudge

If ‘healthy’ and ‘fudge’ are two words that seem counterintuitive to associate with fudge, let our healthy protein fudge squares change your mind! Packed with all-natural, clean ingredients such as ground almonds, protein powder, coconut sugar, and extra virgin organic coconut oil, this sweet and mouthwatering fudge is made with only the most nutrient-rich materials – allowing you to indulge: vegan and guilt-free! Allow Contributing Chef Heather Adamson (@fresheather) to show you the (super-simple) way…

What you’ll need:

- 3 tbsp ground almonds
- 2 tbsp protein powder
- 1 tbsp coconut oil (melted)Add to cart
- ¾ tbsp coconut syrup/honey/agave syrupAdd to cart
- ¾ tbsp different flavour protein powder (if desired)


Let’s get started!

1. Combine all ingredients in a bowl.
2. Press the mixture into the squares of an ice cube tray (silicone is probably better)!
3. Place in freezer for 20 minutes.
4. Remove and enjoy!

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13 Jan Chocolate Caramel Fudge Cups (Vegan)

Coming in from our amazing Contributing Chef Heather Adamson (@fresheather), this layered, versatile recipe teams all your favourite sweets: fudge, chocolate, and caramel (and coconut, of course!), all expertly combined into adorable little bite-sized cups! This three-step process is surprisingly simple, and will have all your friends wondering how something so gorgeous and clean could be both this vegan and this delicious!

What you’ll need:

For the fudgy base:
- 12 soaked dates
- 1/3 cup walnuts
- just under 1/4 cup oats
- pinch of salt
- 2 tbsp cacao powder

For the caramel filling:
- 12 soaked dates
- 1 tsp almond butter
- 2 tsps coconut butterAdd to cart
- 1-3 tsp coconut milkAdd to cart

For the chocolate topping:
- 2 tbsp coconut oilAdd to cart
- 80g cacao powder
- 1 tablespoon raw honey/ maple syrup


Let’s get started!

For the fudgy base:

  1. Place the walnuts, oats, salt, and cacao in the food processor and process until you have a fine powder.
  2. Add in the soaked dates and process until the mixture clumps together.
  3. Press into cupcake cases or silicone moulds. We recommend the latter!
  4. Place in the freezer for 30 minutes.

For the caramel filling:

  1. Place all ingredients in the food processor and pulse until smooth and creamy. Add more milk if needed.
  2. Take the base out of the freezer and spread around 1 tsp of the mixture onto each cup base.
  3. Place back in the freezer for around 30 minutes.

For the chocolate topping:

  1. Melt the coconut oil before stirring in the cacao powder. Stir in the desired sweetener until thoroughly combined.
  2. Fill up each of the cases with chocolate and leave to cool.
  3. Store in the fridge!

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