Tuesday, 24 October 2017

Gut Healing Chocolate Mousse

Gut Healing Chocolate Mousse

Hold up. Did you just read that correctly? 'Chocolate' and 'Gut Healing' in the same title? Yes you did! I should also mention that this recipe only has four ingredients and is very easy.

Let's talk about gut health and why it's important.

Think of gut health as the foundation to all health, because really it pretty much is. Your gut is responsible for your digestive and immune system. These effect your body's immune response, hormone regulation, absorption of vitamins and minerals, as well as the ability to eliminate toxins.

I speak from experience when I talk about gut health as just over a year ago my gut stopped absorbing nutrients. This ment that my organs, muscle etc. were not getting what they needed to function normally. It led to a range of health problems including a chronic protein deficiency which caused my hair to fall out. Other health issues included a lowered immune system, which meant I was always sick and irregular hormones which lead to, sleep problems, lowered energy levels and weight gain.

What can gelatin possibly do to my gut health?

While there are many, many ways to look after your gut health, in this recipe I have used gelatin. Because... Chocolate mousse.... duh!

Gelatin helps heal the lining of your gut, it reduces inflammation and assists with breaking down fats and proteins. This results in more consistent digestion to better absorb food (think vitamins, minerals, all the nutrients!).

BONUS Gelatin also promotes healthy skin. It has two amino acids that are used in the production of collagen which is know for giving skin a youthful and healthy appearance. Not to mention it contains the amino acid glycine, which helps the liver flush out toxins in your body.

To my VEGAN friends, 
Do not worry! You can still make this recipe vegan! Just replace the gelatin with agar and you can enjoy a low sugar, gluten-free, dairy free, vegan, delicious chocolate mousse!


400ml of Coconut Cream or Coconut Milk (depends what you prefer, both work)

1tbsp High Quality Digestive Gelatin

100g of Dark Chocolate

1tsp Vanilla Bean


1. Place a pan on the stove on medium heat and pour in coconut milk.

2. Add chocolate and continue to whisk the coconut milk and chocolate until they have completely mixed together. Ensure the pan is warm enough to melt chocolate but not too hot that your coconut milk will boil.

3. Gradually add gelatin, continuing to whisk while adding it. Make sure not to just pour the whole tablespoon in at once as it will clump.

4. Once gelatin has dissolved take the pan off the heat, add vanilla, whisk again, pour in a serving glass or contain, place in fridge and wait 30mins to 1hr to serve.

5. Enjoy the taste and the health benefits!

Sunday, 8 October 2017

Doughnuts For Everyone


🌱Gluten-free | Dairy free | Paleo | Refined Sugar Free | Vegan 🌱


1 cup Oat flour
1/2 cup Gluten free flour
1/2 cup Self raising gluten free flour
2 egg (flax egg for vegan)
2 tbsp coconut milk
2 tbsp of greek yogurt (coconut yogurt if vegan)
Vanilla bean
1 tbsp Maple syrup
Pinch of salt
1 tsp Cinnamon


Pre heat oven to 180° C

Grease doughnut pan with coconut oil

Place all ingredients into a bowl and beat until batter is smooth and thick.

Place batter in greased doughnut pan.

Place in 180°C oven for 10 minutes

Decorate !

Reciepemakes 6 doughnuts :)

Tuesday, 12 September 2017

Raspberry Protein Bombs

Raspberry Protein Bombs

1 cup frozen raspberries
1 scoop Protein powder
2 tbsp Coconut Oil
1 Tbsp Rice malt syrup
1 cup shredded coconut
3/4 cup Desicated Coconut
150 grams of dark chocolate of choice


Melt coconut oil and rice malt syrup

Place all ingredients (apart from chocolate) in food processor and process until smooth, be careful not to over process, you want to leave some texture.

Roll mixture into balls and place in the freezer to set

Melt chocolate over stove (you might want to add 1-2 teaspoon/s of coconut oil to the bottom of the pan to help with melting)

Coat balls in chocolate and place in fridge to set.

Store in freezer. These can be eaten straight from the freezer for a cherry ripe texture or at room temperature for a raspberry explosion when you bite into it.

Wednesday, 30 August 2017

Caramel Slice

Caramel Slice
Gluten-free | Dairy free | Vegan | Paleo | Refined Sugar Free 

This is the most indulgent caramel slice I've made yet. Probably because it has two layers of chocolate! 

"Two layers of chocolate?" You ask. "But how?"
Great question! Well one layer on the base and one layer on the caramel. Trust me, it's a great addition to the traditional caramel slice.

The base is also predominantly made of hazelnut meal which just adds another heavenly flavour level to this dish.

Before cooking make sure you have soaked the dates for at least an hour.


2 tbsp coconut oil
1 egg (flax egg for vegan)
1.75 cups Almond meal
Tbsp Desicated Coconut
1 tsp maple syrup or rice malt syrup
1 pinch cinnamon
75 grams of darks chocolate

100ml coconut cream
2 cups of dates (pre-soaked for at least an hr)
2 tbsp of peanut butter.

150g (Dark chocolate
1 tbsp coconut oil


Preheat oven to 180°C

Lightly beat egg, cinnamon, maple syrup and 1tbsp coconut oil,  then add hazelnut meal and stir.

Pour base mixture into 20x20 oven prove tin lined with baking paper.

Push mixture evenly into the bottom of the tin spreading it out until it reaches the sides. Mixture should be thin, you may want to use the back of a spoon to do this.

Place in oven for 10 mintues. Remove and allow to cool. 

While you are allowing the base to cool melt together your dark chocolate and 2nd tbsp of coconut oil. 

Pour on top of base and place in fridge to set.

Heat coconut cream in saucepan, bring to a simmer, turn off heat, place lid on and let sit for 7-10 minutes.

Drain soaked dates.

Place peanut butter and dates in a food processor and process until smooth. If needed add water to help with this.

Mix together coconut cream, dates and peanut butter in a big bowl until well combined.

Add caramel to base. Place in the fridge and leave it to set for 1.5-2hours.

Melt together coconut oil and dark chocolate.

Pour evenly on top of filling and place in fridge to set.

Cut using a knife dipped in boiling  water to help you get through the first chocolate layer.

Enjoy! Try to share them, but I won't blame you if you don't. :)

Tuesday, 15 August 2017

Chocolate Tart (guilt free)

Chocolate Tart

Gluten-free, dairy free, refined sugar free, vegan, paleo

Hands down one of my favourite recipes yet! Its sweet and chocolately enough to feel like you have indulged, yet light on the tummy and easy to digest.

 The base is super crunchy and has a similar taste and texture to a chocolate crackle  (a welcome nostalgic surprise) and the filling is smooth, light and creamy.

Limited ingredients make for an easy recipe. I kept the method simple with the least amount of steps possible so even a beginer could whip this up. The worst part is waiting for the filling to set so you can eat it!


1.5 cups of Hazelnut meal
1/4 cup Desicated Coconut
2/3 cup Shredded Cococonut
1 heaped tbsp of raw cacao powder
1/2 cup coconut oil
1/3 cup rice Malt Syrup

500ml coconut cream
200grams dark chocolate
Vanilla bean
Pinch of salt
8 medjool dates (pre-soaked and blend smooth in food processor)(optional)
1 tsp coconut oil



Preheat oven to 180°C

Put dry ingredients together in a large bowl.

Melt coconut oil and rice malt syrup add to the dry ingredients.

Mix together well, then pour into a tart pan and press the crust mixture tightly around the edges and base.

Place in oven for 15mins. Remove and allow to cool before adding filling.


Heat coconut cream and vanilla in saucepan, bring to a simmer, turn off heat, place lid and and sit for 7-10 mins

While waiting melt chocolate and coconut oil together.

Pour coconut cream into a bowl, add melted chocolate mix (and blended dates), then whisk until smooth and combined.

Pour into tart base and place in the fridge for 2-3 hours or until set.

Top with berries and chocolate  (because there is no such thing as to much chocolate)

Note: Try not to eat all at once... but you'd be forgiven if you did!


Monday, 31 July 2017

Clean Chocolate Chip Cookies

Clean Chocolate Chip Cookies 

As you are probably now aware I'm obsessed with anything related to cookies or their dough! So I though it was about time I put together this staple Choc Chip Cookie recipe. 

These cookies are Gluten-free, Dairy free, refined sugar free, Paleo and substitutes can easily be made for Vegans. Taste was not sacrificed to create these guilt free cookies. I tested them on my harshest critics (my dad and my brother) and they went back for seconds... and thirds!

  • 1 1/2 cups of Oat Flour 
  • 2 tbsp of Gluten-free self raising flour 
  • 1 egg (flax egg for Vegan)
  • 2 tbsp Almond Butter
  • 1 tbsp Coconut Oil 
  • 1/4 cup of Maple Syrup 
  • 1/4 cup of Honey (or more maple syrup for Vegan)
  • 1/2 cup of Milk of your choice
  • 1 tsp cinnamon 
  • Vanilla Bean 
  • 1 cup of chocolate chips or cacao nibs or carob chips of your choice

  • Preheat oven to 180°C 
  • Melt together almond butter, coconut oil and honey.
  • In a large bowl Lightly beat egg, add melted ingredients, add Maple syrup, vanilla and mix together well 
  • Add both flours and cinnamon to wet mixture and stir
  • Add milk and stir again until well combined
  • Add chocolate chips and stir
  • On a tray lined with baking paper spoon out a mixture onto tray in desired cookie sizes. 
  • Bake for 10-15 minutes 
  • Enjoy! 

Monday, 17 July 2017

Cookie Dough Protein Balls

Cookie Dough Protein Balls

Cookie dough is just one of those things that makes everything better, including PROTEIN BALLS!!!

They are a great snack to stop those sugar cravings or just to help you get thruogh until your next meal. 

These are delicious, high in protein  (of course) Gluten-free, Dairy free, refined sugar free, Paleo and Vegan  (if you use the right chocolate chips). 


  • 1 can of chickpeas  (drained)
  • 1 scoop of protein powder  (unflavored or vanilla)
  • 2 tbsp of peanutbutter 
  • 3 tbsp of rice malt syrup or maple syrup 
  • 1/2 teaspoon of cinnamon 
  • Sprinkle of salt 
  • Vanilla bean to taste 
  • Chocolate Chips
  1. Blend chickpeas in a food processor until smooth
  2. Add peanutbutter, rice malt syrup and salt, process again 
  3. Add vanilla, cinnamon and protein powder then process again
  4. Stir in chocolate chips 
  5. Roll into balls and place in fridge to set