Raw chocolate protein brownies

1 cup raw almonds

1 cup raw walnuts

1 cup dried shredded coconut

7-8 large medjool dates pitted

1/2 cup raw cacao powder

1/2 cup hemp powder

Pinch himalayan flakes

Handful pomegranate seeds 

Process all ingredients in your food processor with the S blade attachment , scraping down the sides, until everything forms one big sticky ball. If the mixture is too dry you can add a splash of water to help bring it all together.  

Press the mixture in to a square brownie pan lined with parchment paper. Refrigerate un til firm and slice in to squares. You can top with any berries that are in season - I’ve used pomegranate seed for their amazing pop of colour and burst of juiciness.



Non-crumbly granola bars

2 cups gluten-free oats

1/2 cup mixed nuts (I used walnuts and almonds)

1/2 cup mixed seeds (pumpkin, sunflower and sesame)

3 tbsp chia seeds

3 tbsps flax or hemp seeds

1/2 cup goji berries or raisins

6 tbsp date syrup

4 tbsp almond butter

1 tsp vanilla extract

1 tsp ground cinnamon


- Optional 100g dark chioclate melted in a water bath.


Mix all dry ingredients and dried fruit in a bowl until combined.

In a food processor whizz the nut butter, syrup and vanilla extract until its a smooth runny paste. mix this thoroughly into the nut and seed mixture.

Press in to a 20cm x 20cm lined brownie pan and bake for 30 minutes or until nicely browned on top at 180 degrees C. Allow to cool in the pan before slicing up in to squares and drizzling with the dark chocolate if using.



Banana bread


4 small overripe bananas or 3 large ones

250g oat flour

200g coconut sugar

110g melted coconut oil

1 flax egg (1 tbsp milled flaxseed left to bloom in 4 tbsp water)

1tsp vanilla extract

1 tsp cinnamon or mixed spice

1 tsp baking powder

1 tsp bicarbonate of soda

optional - good handful dark chocolate chips

a little plant milk to loosen if too thick


Mix all ingredients in a cake stand mixer until everything is combined, adding a little of the plant milk if the mixture is too thick. It needs to be a very thick pouring consistency. Line a large loaf tin or two smaller ones and bake at 180 degrees for 50 minutes - 1 hour or until a sharp knife comes out clean.

Allow to cool completely on a wire rack before slicing up. I love my banana bread with a large dollop of almond butter 🙂


Organic chocolate superfood bark

200g organic dark chocolate

5 tbsp almond butter

good handful cacao nibs

good handful chia seeds

pinch himalayan sea salt


Melt the chocolate in a bain marie then take off the heat immediately. Leave to cool for a few minutes as you prepare the rest of your ingredients.

Line a bread loaf pan with patchment paper and pour in the chocolate. Carefully swirl in the almond butter so it is not too mixed in, a little like marble effect, then sprinkle over the cacao nibs and chia seeds. Give everything a final swirl then freeze until just set.

The chocolate should be hard but the almond butter slightly oozing and gooey. Sprinkle over a little salt  and chop up into perfectly inperfect chunks and enjoy as a decadent slghtly less sinful treat!



Celebration Carrot cake

4 medium carrots grated

250ml coconut oil melted

1tsp vanilla extract

210ml plant milk

420g spelt flour

300g coconut sugar

1tsp ground cinnamon

1tsp ground ginger

1tsp ground nutmeg

1 1/2 tsp bicarb

1 1/2 tsp baking powder

zest from 1 organic orange


2 tubs Oatly cream cheese sweetened to your liking with maple syrup and a little vanilla extract to frost

optional - edible flowers



Preheat your oven to 180 degrees. grease and line

2 x 20 cm cake pans with a little of the coconut oil. Whisk all wet ingredients together in a large jug then add the grated carrots.

Mix all dry ingredients until combined then pour over the wet ingrdients. Stir until everything is combined. Pour the mixture in to the cake pans and bake for 30 minutes or until a wooden skewer comes out clean.

Allow to cool a little before turning the cakes on to a wire rack to cool completely.

Sandwich the cakes together with the vegan cream cheese in the middle reserving about a third to decorate the whole cake as in the picture, going for a rustic natural look. Decorate with edible flowers for a real show stopper.

You can add chopped walnuts or raisins to this cake, both work equally well.