Banana Coconut Muesli Bars

  • 2 large ripe bananas
  • ½ cup of shredded coconut, unsweetened
  • 1 cup of mixed seeds (sunflower, pepita, …)
  • ½ cup of chia + ½ cup of ground flax seeds – soak in just enough water to cover seeds for about 15 minutes or until all gluey
  • 1 cup of mixed nuts, chopped (walnuts, almonds, cashews, hazelnuts…)
  • 1 tsp of ground pure vanilla bean
  • 1 tsp of cinnamon
  • pinch of good quality salt
  • 1 TBSP of rice malt syrup
  • ½ cup coconut oil

Preheat oven to 120 degrees (I am using low heat here and prefer to bake for longer to ensure good quality fats and amino acids in nuts and seeds are staying intact and are not being transformed)

Mix all the ingredients until well combined, if using a blender pulse for a few minutes, pour into a square baking dish and bake for 1 hour or until golden brown on edges, allow to cool before cutting into bars (keeps for up to 7 days in fridge and freezes up to 6 months).

Berri-licous Chocolate Fudge

  • 100 g almond butter
  • 100 g coconut oil (raw, virgin)
  • 50 g raw cacao powder
  • 100 g rice malt syrup
  • 1 tsp pure vanilla bean powder
  • 1 pinch of good quality salt (pink Himalayan for example)
  • 1-2 cups of frozen berries

Put all ingredients in food processor and blend for 1 min or so. Pour into freezer proven dish, then swirl berries with spoon under. Put into freezer for about 30 min and enjoy 

Choc-Berry Chia Pudding

  • ¼ cup of chia seeds
  • ¼ cup flaxseed, ground
  • 2 cups of coconut or almond milk or 1 ½ if you would like to add more milk (warm or cold ) in the morning
  • 1TBSP of raw cacao
  • 1 tsp cinnamon
  • 1 tsp pure vanilla bean, ground
  • 1-2 Cups of mixed berries
  • Optional: More milk (1/2 -1 cup), I like to warm the additional milk, so chia pudding is not so cold in winter.
  • Optional: add ½ banana
  • Optional: add 1 TBSP of rice malt syrup

Soak chia and ground flaxseeds in your choice of milk. Be sure to stir mixture about 10 minutes after, to ensure all seeds are absorbing the milk equally. Refrigerate overnight. Add cacao, spices, fruits and sweetener if needed. Stir in additional milk (cold or warm), let pudding sit for another few minutes, stir again and enjoy.

Delicious Guilt-Free Coconut Ice-Cream

  • 2 cans full fat no added sugar coconut milk
  • 1-2 cups of frozen berries
  • 1 ripe banana
  • 1/2 cup rice malt syrup
  • 1 1/2 teaspoons vanilla extract

Blitz all ingredients to make coconut ice-cream mixture. For a super quick version: pour mixture into ice-cream popsicle molds and freeze for about 3 hours.

Alternatively, pour ice-cream mixture into a large, freezer-safe bowl or tube and freeze for about 30 minutes. Then take it out of the freezer and whisk mixture briskly. Return mixture to the freezer and repeat this last step every 30 minutes until ice cream is creamy and frozen through (in my experience it takes about 3 cycles of whisking and putting mixture back into the freezer until right ice-cream consistency is achieved).

Quick and Delicious Home-made Dark Chocolate

For those days when you simply cannot or do not want to go without J

  • 1 cup of coconut oil
  • ½ cup of raw cacao powder
  • Pinch of good quality salt
  • 1 tsp of pure vanilla bean, ground
  • 1 tsp of cinnamon (optional)
  • 2-3 TBSP of rice malt syrup


  • add unsweetened shredded coconut, or chopped nuts or seeds or to add some spice to your life1/2-1 tsp of cayenne pepper.

Soul-Nurturing Dark Chocolate Cake

  • 3 cups of almond mash (the leftover almond pulp caught in the nut bag after making nut milk)
  • ½ cup of raw cacao powder
  • 1 pinch of good quality salt (eg pink Himalayan)
  • 1 tsp of gluten free baking powder (make your own with brown rice flour, cream of tartar and bicarbonate of soda)
  • 1 tsp of pure vanilla bean powder
  • 4 eggs
  • 1 cup of virgin coconut oil
  • ¾ -1 cup of rice malt syrup

Pour all ingredients into your blender, mix for about 15 seconds and pour into a round cake tin (laid out with baking paper).

Bake at 180 degrees for about 40 min or until done (be sure to check after 30 minutes with a wooden skewer).

Your cake is done when the skewer comes out clean.  The cake tastes delicious just on its own or topped with fresh blue berries.


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