Raw Double Chocolate Donuts

These little guys are such an amazing treat! They are super easy to make and they are guaranteed to satisfy any sugar cravings. They are completely gluten free and since I have used coconut flour they can be made completely nut free by using sunflower butter instead of almond butter. I love dipping them in nougat chocolate but feel free any chocolate you like.

1 ½ cup of coconut flour

1 cup of pitted dates – I would recommend to use medjol but if you can’t find them you can use normal dates just make sure you soak them beforehand for at least ½ hour

3 tablespoons of One Earth Chocolate Dream

1 tablespoon of chia seeds

1 tablespoons of melted coconut oil

1 tablespoon of almond butter

1 teaspoon of vanilla extract

For the coating:

About 100gr of chocolate of your choice – I have used a vegan nougat chocolate

A generous handful of cacao nibs to sprinkle on top – optional but it adds a nice crunch

This recipe couldn’t be simpler. Just place all the ingredients for the donuts into a food processor and blitz until you have a sticky dough when pressed between your fingers. If you find the mixture a bit dry juts add an extra tablespoon of maple syrup or honey.

Press the mixture into donuts silicone mould (I have used a mini donuts one) about 1 tablespoon for each mini donut. Place it in the freezer to set for about ½ hour until completely firm. To melt the chocolate simply fill up a small pan with some water, bring it to boil. Place a ceramic or glass bowl on top and let the chocolate melt gently on a low heat.

Dip the donuts into the melted chocolate and sprinkle with the cacao nibs. Place them back in the fridge/freezer for another ½ hour to set. Enjoy!

Store any leftovers into an airtight container in the freezer for few weeks.



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Mocha Chocolate Chip Giant Cookie


If you are a chocolate or cookies lover like me this recipe is definitely for you. I warn you though, it’s not for the faint hearted! It’s super rich, chocolately and incredibly fudgy and gooey. I love pairing chocolate with coffee, it’s possibly one of my favourite flavour combination! I used a strong shot of black coffee plus to take things to the next level I used Goodio coffee dark chocolate which is just a dream!!


1 1/2 cup of ground almond
1/2 cup of coconut sugar
1 tablespoon of flaxseeds + 3 tablespoons of water
1/2 cup of coconut oil, soft but not melted
A splash of vanilla extract
1 teaspoon of vanilla powder
a pinch of sea salt or pink Himalayan salt
1 teaspoon of baking powder
1 tablespoon of strong brewed black coffee
80gr of Goodio Coffee Chocolate roughly chopped + extra chunks to sprinkle on top (optional but I would recommended it)

Optional: I like to drizzle some extra melted chocolate and almond butter

Start by turning on the oven at 180 degrees Celsius. In a small bowl mix together the flaxseeds with the water. Leave it onto 1 side for 5-10 minutes until it becomes thick and gloopy.

In a separate bowl mix together the ground almond, baking powder and vanilla powder. In another bowl whisk together (either by hand or even better with an electric whisk) the soft coconut with the sugar. You should end up having like a buttery kind of consistency. Add in the flaxseed mixture and the coffee. Add in ground almonds + baking powder and the chocolate chunks. Give it a good a mix until it’s all well incorporated. Spread the mixture with your hands in the cake tin (i used a silicon mould) You can also use a brownies tin. Top with the extra chocolate chunks.

Bake in the oven for 15-18 minutes until the edges start to turn golden brown. Let it cool down completely in the tin before removing it. It will be soft at first but it will harden up during the cooling process.

Drizzle with melted dark chocolate, almond butter and enjoy!



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Christmas Together with Waitrose

What does Christmas means to you? Does it means holidays, presents, parties, family or lots of delicious food? The new Waitrose Christmas Advert #ChristmasTogether really made me stop and think for a minute about what Christmas actually means to me. Out of all the good presents I received in the past years, the parties etc.. what really made unforgettable memories was spending time with my loved ones. No fancy restaurants or expensive presents, what truly makes me happy is to gather around a table and share delicious food with the people that really matters to me. It really doesn’t get any better.

To celebrate celebrating Christmas with others last Monday I got invited by Waitrose to their Christmas Together supper club at the Bull & Last in North London. The location couldn’t have been more perfect or more Christmassy. There was a huge Christmas trees with all our secret Santas underneath, lots of gorgeous Christmas decorations everywhere and the dining table was just the most festive setting I have ever seen.

We started the evening with a glass of bubbly and some canapés and then we moved to make our own gingerbread cocktails which literally tasted like a dessert in a glass! It was creamy, rich, decadent and packed with lots of festive flavours.

Dinner was an absolute feast and I was so impressed with the veggie options. I had some kind of open cannelloni stuffed with butternut squash, with the best maple roasted potatoes! I never thought about putting maple syrup on roast potatoes but now I am totally converted! They were ridiculously crispy and I think I literally had a full plate of them 🙂 I also had some roasted Brussel sprouts with puy lentils and some caramelised root vegetables. Everything was accompanied with some beautiful wine. Desserts were just a dream! Black Forest panettone, chocolate truffles, chocolate & ginger mince pies, Christmas pudding and so much more.

At the end of the dinner we exchange our secret Santas and it was so funny to see each other surprised faces!

To celebrate the launch of Waitrose’s new Christmas TV campaign which you can watch here: https://www.youtube.com/watch?v=DJZbo5ohVGs #ChristmasTogether they will be running some amazing competitions across all their social channels.

There will be lots of ways to win some incredible  prizes such as Kitchen Aid mixers, Champagne and hampers)over the coming weeks by sharing your Christmas moments on your social channels and tagging #ChristmasTogether.
More information and Ts & Cs here: http://www.waitrose.com/home/christmaswithwaitrose/waitrose-christmas-advert/social-competition.html

Thank you so much Waitrose on a such a special and magical night! 🙂


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Silken Tofu Strawberry Tarts

This is my first time experimenting with silken tofu in desserts and I have to say it really worked out well! Silken tofu is super creamy and unless you add flavours to it it’s pretty tasteless so it’s super versatile and great to use in tarts, savoury or sweet. I love the crunchy and fruity crust in contrast with the silky filling and it gets even more delicious when you add fresh berries on top. These tarts are perfect as a treat with a cup of tea or as dessert for a dinner party.

Makes about 5-6 tarts

For the tarts:

1 cups oats

1/2 cup of almonds

pinch of salt

about 8-10 pitted medjool dates

50gr of Urban Fruit gently baked strawberries

¼ cup coconut oil melted

¼ cup maple syrup

1 tsp vanilla extract

For the filling:

1 pack of silken tofu (300 gr)

1/2 cup of strawberries

2 tablespoons of melted coconut oil

2 tablespoons of agave nectar (add more if you like it sweeter)

1 tablespoon of raspberry powder (this is optional and it’s more to give it a lovely bright pink)

Start by making the base: place the almonds, salt and oats in a food processor and blitz until you have a coarse flour. Add in the pitted dates, dried strawberries, maple syrup, melted coconut oil and vanilla extract. Blitz again until you have a sticky mixture when pressed between your hands.

Grease with some coconut oil 4 metal mini tart tins. Remove the mixture from the food processor and place about 2 tablespoons in each tart tin. With your hands spread the mixture onto the tin until the whole base and sides are covered.

Bake the tarts in the oven for 8-10 minutes until the edges starts to turn golden brown. Be careful not to burn them.

While the tarts are baking make the silken tofu filling. Place all the ingredients into a blender and blend until super smooth and creamy.

Remove the tins from the oven. Let them cool completely before attempting to pop them out of theirs cases. The

Fill the tart with the tofu mixture and place them in the fridge to set for at least 1 hour. Before serving decorate with berries of your choice.



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Pumpkin Cookie Dough Chocolate Balls

Autumn is definitely the season of pumpkin-everything! J I am definitely not complaining as I absolutely love pumpkins, they are so good for you, utterly delicious and work so well in many different dishes. This recipe has been my latest sweet obsession, I love how fudgy and gooey these balls are with a crunchy and decadent chocolate layer. As they are completely raw they are super easy to make and they are great to keep in the freezer for when a sweet craving strikes.


 ½ cup of unsweetened pumpkin puree

¼ cup melted coconut oil

⅓ cup agave nectar add more if you like it sweeter)

1 tablespoon ground flaxseeds + 3 tablespoons water

1 teaspoon pure vanilla extract

¾ cup coconut flour

2 heaped tablespoon of almond or peanut butter depending on what you prefer

1 ½ teaspoon of mix spices

¼ teaspoon salt

For the chocolate coating:

2 bars of Goodio Arriba Chocolate

Optional: an handful of chopped pecans to sprinkle on top

In a small bowl mix together the flaxseeds with the water. Leave it onto one side for 8-10 minutes until it becomes quite thick and gloopy.

In a bow whisk together the pumpkin puree, coconut oil, almond or peanut butter, agave nectar, vanilla extract and the flaxseed mixture. Add in the coconut flour, salt and mixed spices. Combine everything together until you have a cookie dough kind of consistency. Cover the bowl with a plate and place it in the fridge for about ½ hour so the dough will a bit harder and easier to roll into balls.

While the dough is setting melt the chocolate in a double boiler: simply fill up a small pan with some water, bring it to boil. Place a ceramic or glass bowl on top and let the chocolate melt gently on a low heat.

Roll the dough into balls and coat them with the melted chocolate. I find that the easiest way to coat the balls is to use a fork and dip them in the melted chocolate. Sprinkle them with chopped pecans (if using) and place in the fridge to firm up for 20-30 minutes. Enjoy! Store any leftovers in an airtight container in the fridge for about 1 week.










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Vanilla Coconut Quinoa Porridge

As much as I love oats sometimes is definitely nice to mix it up a bit and use other grains. We all know by now how good quinoa is for us (a complete source of protein, higher in fibre than most grains, source of prebiotics) so it’s great to find different way to incorporate it into our diets. I love using tinned coconut milk and coconut yogurt as it adds so much creaminess to a grain that otherwise tend to be quite dry. Please don’t skip on the toppings, I love topping it with figs, berries and almond butter for extra sweetness and texture.

Serves 1


½ cup of quinoa

1 cup of coconut milk – I used the tinned one

A handful of raisin or sultanas

1 tablespoon of One Earth Vanilla Zilla

3 tablespoons of coconut yogurt

1 tablespoon of chia seeds (optional)

1 tablespoon of maple syrup (optional)

Optional Toppings:

Fresh berries or other fruit of your choice

Nut butter

Bee pollen

The night before you are making this porridge make sure to soak the quinoa in plenty of water. This way it will take less time to cook and it will take away that subtle bitter taste that quinoa sometimes has.

Place the quinoa and the coconut milk in a medium pan and bring it to a boil. Turn the heat right down and add in the raisins, maple syrup (if using) and the chia seeds. Put the lid on and cook the quinoa on a very low heat until all the liquid has been absorbed and the quinoa is mushy and a bit gloopy. You almost want to overcook the quinoa to obtain a creamier effect. Add more coconut milk if needed and keep cooking if you find it too dry.

Once ready stir in the coconut yogurt and the One Earth Vanilla Zilla. Serve immediately with the toppings of your choice.






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Protein Chocolate Chip Breakfast Bites

These little guys are just breakfast on the go from heaven! They are super simple to make and are also a great snack to keep in your bag for when the hunger strikes. I love adding chocolate chips as they add a little extra sweetness and richness from the cacao and also who doesn’t like chocolate?? For these bites I have used peanut butter but you can totally use any nut butter of your choice. To add extra protein I have use hemp protein powder which has quite a mild flavour so it works really well in sweet and savoury baking.


Makes between 12-15 bites

2 cups of rolled oats
½ cup of ground almonds
1/3 cup of coconut flour
1 cup of chocolate chips of your choice + extra for sprinkling on top
1 heaped tablespoon of Hemp protein powder ( I have used My Protein Organic)
½ cup of agave nectar or rice malt syrup
½ cup of smooth and runny peanut butter
1/3 cup of melted coconut oil
1 teaspoon of baking powder
1 teaspoon of vanilla extract

Start by preheating the oven at 180 degrees Celsius.

Place the rolled oats, coconut flour, ground almond and baking powder into a bowl. Give it a quick mix. In a separate bowl whisk together the peanut butter, agave nectar, coconut oil and vanilla extract. Mix it together until you have a smooth and silky mixture.

Pour the wet ingredients into the dry and mix everything well together. Fold in the chocolate chips. You should have a thick and quite sticky dough. You should be able to roll it into balls or patties. If it’s too dry add a splash of almond milk.

With your hands create some sort of small rounded patties. Sprinkle some chocolate chips on top and press them down into the dough.

Bake the bites in the oven for 15-18 minutes. Don’t bake them for longer as they will end being too dry. Enjoy even straight out of the oven! ☺

Store any leftover in a cookie jar for few days.


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Beetroot & Bean Burger Buddha Bowl

This is just the perfect bowl for when you are short of time but you still want something super delicious and nutrient dense. For this bowl I have used the beetroot burgers, sweet potato fries from Strong Roots which they are so handy to create quick and healthy meals. I love adding lots of greens by making my favourite kale salad massaged in a creamy tahini dressing. The avocado pesto is just the perfect sauce for the burger and the fries, so fresh and packed with favours.

This recipe is in collaboration with Strong Roots.

For the tahini kale:

2 cups of destemmed and washed kale
1 tablespoon of tahini
the juice of 1/2 lemon
1 teaspoon of apple cider vinegar
salt to taste
A splash of water to thin out the dressing

2 Strong Roots Beetroot and Bean Burgers
2 generous handful of Strong Roots sweet potato fries
About 250gr of vine cherry tomatoes

For the avocado pesto:

2 Strong Roots avocado halves
1/3 cup of basil leaves
1 clove of garlic
1/3 cup of macadamia (you can also use regular pine nuts)
the juice of 1/2 lemon
salt to taste

Optional: Sauerkraut of your choice to serve

Turn the oven at 180 degrees Celsius. Place the tomatoes on baking tray and drizzle with some olive oil and a pinch of salt. Place them in the oven. Place the burgers and the sweet potato fries in a separate tray and put it in the oven as well. Bake for 20-25 minutes until the fries and burgers are slightly crispy on top.

While they are cooking prepare the rest. To make the tahini dressing for the kale simply place the tahini, lemon juice, apple cider vinegar and salt into a small bowl, start whisking and gradually add the water until you reach a creamy but not too runny consistency. Place the destemmed kale into a bowl and pour the tahini dressing on top. With your hands massage the dressing into the kale until the kale starts to wilt and become softer. Leave it onto side.

To make the avocado pesto simply place all the ingredients into a food processor and bliss until you have a creamy and fairly smooth consistency. You might need to scrape the food processors’ sides from time to time and blitz again.

Serve the burgers on a bed of massaged kale with the fries, roasted cherry tomatoes and avocado pesto. I also love adding some sauerkraut but that’s optional.

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Halloween Chocolate Bats


These chocolate bats truffles are so easy to make and they are great to get the kids involved as well. The balls are made with only wholesome ingredients, packing lots of fibre, healthy fats and protein.

They are also great to be made in advance and to keep in the fridge for any party or Halloween trick or treat!

For the balls:

¾ cup of almonds

10-15 medjool dates depending on the size –pitted

3 heaped tablespoons of raw cacao powder

1 tablespoon of UDO’s choice ultimate oil blend https://www.udoschoice.co.uk/shop/Udos-Choice-Ultimate-Oil-Blend-250ml

1 tablespoon of nut butter of your choice (I have used almond butter)

For the decoration:

6-8 oreos (I bought the classic one as they are vegan)

White chocolate chips (I could only found vegan one on amazon)

Dried raisins or cranberries

Black liquid icing for cake decoration

About ¼ cup of shredded coconut for dusting + the same of cacao nibs or chocolate flakes

To make the balls: place the almonds into a food processor and blitz until you have a coarse flour. Add all the ingredients and blitz again until you have sticky dough kind of consistency.

Roll the mixture into balls and dust them in either the shredded coconut, cacao nibs or chocolate flakes.

Split the Oreos into 2 and break the cookie in half to create some sort of wings for the bats. Gently tuck the wings into the balls. Use the white chocolate chips to make the eyes and with the black icing draw the little black pupils.

Slice the raisin or cranberries in half and pop them on as a nose. Enjoy!



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Double Chocolate Chip Cookies

As you might have guessed I am have been slightly obsessed with homemade cookies lately. I have really been enjoying playing around with the different variations and flavours combination. This is the perfect cookie recipe if you like me are a complete chocolate addict. These cookies are uber chocolately, gooey in the middle with crunchy chocolate chunks on top. I warn you, they might not last very long 😉

Makes about 8-10 cookies depending on the size


1 large very ripe banana, mashed well with a fork

2 bars of Goodio Chocolate (80 gr) roughly chopped in chunks

½ cup of smooth and runny almond butter

2 tbsp brown rice syrup or date syrup

2 tbsp of melted coconut oil

A dash of vanilla extract

¾ cup of white spelt flavour

½ cup of ground almond

1/3 cup of raw cacao powder

1 tsp baking powder


Line a large tray with some baking paper.

Start by preheating the oven at 180 degrees Celsius. In a bowl mix together the spelt flour, ground almond, raw cacao powder and baking powder.

In a separate bowl mix the almond butter, mashed banana, rice syrup, coconut oil and vanilla extract. With a whisk mix everything together breaking down any lumps. You want the mixture to be as smooth and creamy as possible.

Pour the liquid ingredients into the bowl with the dry ingredients. Add the chopped chocolate but make sure to reserve few pieces to sprinkle on top of the cookies. Gently mix everything together. Try not too overmix it as it will result in heavier consistency. If the cookie dough is too dry add a splash of almond milk.

Scoop out about 2 tablespoons of the mixture and place it on the baking tray. With your hands try to shape I into a round cookie shape. Don’t worry if they look very irregular, they will still be delicious!

Bake the cookies in the oven for 20 minutes until the edges start to turn golden brown. Remove the tray from the oven and let the cookies cool down in the tray for 10 minutes before transferring them to a cooling rack until they are completely cold. Enjoy!

Store the cookies in a jar for few days.



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