Raw white chocolate and berries cups


Since Easter I have been totally obsessed with making raw sweet treats. I wasn’t very familiar with cacao butter until I made my mini raw Easter chocolate eggs and now I am a huge fan!

Raw cacao butter adds a all new dimension  to any raw cheesecake/ creamy kind of dessert, it just make everything much more creamier, richer and decadent. I am just completely hooked!

These little cups are just the perfect indulgent sweet treats, although they still packed a nutritional punch: healthy fats and protein from the cashew and vitamins and antioxidants from the berries, a win win situation! J



Ingredients – makes about 6-8 cups:



1 cup of cashew


100g of melted cacao butter


1/2 cup raspberries


1/2 cup blueberries


4 tablespoons of maple syrup


1/2 a teaspoon of vanilla powder





Simply place all the ingredients in a high speed blender and blend everything until smooth and creamy.


Pour it into a muffins tin or cases and place them in fridge to set for at least a couple of hours.


These little beauties are delicious as they are as a little sweet treat or they are great served with some coconut yogurt and fresh berries.


They keep in air tight container in the fridge for 4-5 days.

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Chocolate and strawberries brownies


I am always experimenting with gluten free chocolate brownies and I am still looking for that kind of fudgy, dense, perfect consistency, well I think this time I got pretty close. There is always room for improvement obviously but hey these little beauties are so so good! I have topped them with strawberries as I find when they bake they become particularly sweet and almost pungent.

Apart from being gluten free they are also paleo as I have only used almond flour. As regard of the sweetener the stars of the show are dates! they are just the best, aren’t they? They are naturally so sweet and they also are packed with essential minerals like zinc, magnesium, calcium, iron and fibres.

As always I like to make a batch on Sunday afternoon so I have got my little healthy treats to munch on whenever I get a sweet crave during the week (which happens very often :))


1 cup of cashew butter (almond butter will work as well)

1/2 cup of chia seeds + 3/4 cup of water

1 cup of Medjool dates

1/2 cup of almond milk (or any other creamy non dairy milk)

2 tablespoon of maple syrup (or more if you like it sweeter)

1 cup of ground almond

3/4 cup of raw cacao powder

1/3 cup of melted coconut oil

5-6 strawberries washed and sliced

Start by preheating the oven at 180 degrees Fahrenheit.

In a bowl mix the chia seeds with the water and set aside until a gloopy gel starts to form.

Place the pitted dates, melted coconut oil, cashew butter, almond milk and maple syrup in a food processor and blitz until it becomes a thick paste.

Pour the mixture into a bowl and add the ground  almond, raw cacao powder and chia seeds and combine well.

Pour the batter into a baking tin lined with parchment paper and smooth it out evenly. Cover the surface with the sliced strawberries and place it in the oven for 35 minutes or until a tooth pick will come out clean.

Let the brownies cool COMPLETELY in the tin before remove them and slice them. I store them in an air tight container in the fridge for up to a week.

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Tahini caramel slices


These slices are literally heaven! It’s the first time I have used tahini in a sweet recipe and it works a wonder, its bitterness works perfectly with the sweetness of the maple syrup.

They are super easy to make and they garantee a super decadent, rich,but yet super healthy dessert. I like to drizzle mine with some melted dark chocolate but they taste absolutely amazing without. IMG_8521


for the caramel base:

1/2 cup of tahini

1/3 cup of almond or cashew butter

1/3 cup of melted coconut oil

1/2 cup of maple syrup

a pinch of sea salt

for the cashew cream:

3/4 cup of soaked cashews for at least 8 hours

1/2 cup of almond milk

1/3 cup of melted coconut oil

1 teaspoon of vanilla powder

1/3 cup of maple syrup

150 grams of dark chocolate to drizzle on top

In a bowl mix together all the base ingredients until everything is well combined. Pour  in a small tin layered with baking paper (very important, otherwise it will stick to the tin) or in a silicone Mould. Place in the freezer for an hour.

To make the cashew cream: drain and rinse the soaked cashews and place them in a blender with the rest of the ingredients. Blend until you reach a creamy and thick consistency. Take the tin out of the freezer and pour evenly the cashew cream on top. Place back into the freezer for another 2 hours.

Just before serving melt in a pan on low heat the dark chocolate and with a spoon or a fork drizzle over the slices. Store it in the freezer for up to 1 week.

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Raw Tiramisu


Growing up Tiramisu was definitely one of my favourite dessert, my mum would make it always on special occasion like Christmas or birthdays and I could literally eat it all day long. Well, this healthy version is obviously not quite the same but in its own right is absolutely delicious! One thing which share with the original Italian tiramisu is its decadence and creaminess, the cashew cream is absolutely to die for!

This raw version contrary to the traditional dessert is actually good for you! Yes that’s right, not guilt involved in munching away this little bowl of plant based yumminess. It’s packed with healthy protein, skin loving fats, minerals and fibres. Because of its indulgence I promise you that everybody will absolutely love it, not only healthy foodie freaks like me😉


For the base:

1 cup of almond butter or cashew butter

1/2 cup of maple syrup

1/3 cup of melted coconut oil

1 teaspoon of instant coffee

For the mascarpone cream:

1  3/4 cup of raw cashew

1 cup of almond milk ( for this recipe I would recommend to use a creamy non dairy milk, like almond or soya, I wouldn’t recommend to use brown rice or oat milk)

1/3 cup of maple syrup

1/3 cup of melted coconut oil

1 teaspoon of vanilla extract

To decorate: raw cacao powder for dusting and coffee beans.

To make the base: whisk together all the ingredients into a bowl until everything is well combined. Pour the paste into the glass cups and place them in freezer to set for at least 1 hour.

To make the cashew mascarpone cream: place all the ingredients into a high speed blender and blend until it’s smooth and creamy.Take the cups out of freezer and fill them to the top and place them in fridge (not freezer) to set for a further 2 hours.

To decorate them dust them with raw cacao powder and few coffee beans. They keep covered in the fridge for about 2-3 days.

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Raw chocolate Easter eggs


Makes about 20-25 little eggs (it also depends on the size of your mould)


For the dark chocolate and cashew filling eggs:

100g of cacao butter

2 heaped tablespoon of cacao powder

1/2 cup of maple syrup

2 tablespoon of cashew butter

1 pinch of sea salt

For the cashew and raspberries eggs:

1 cup of raw cashew

1/2 cup of fresh raspberries

100g of cacao butter

4 tablespoon of maple syrup

1 teaspoon of vanilla extract

For the dark chocolate eggs:

Fill a saucepan with water and bring it to boil,turn the heat down and place a ceramic bowl on top. Put the cacao butter into the bowl and gently stir until it’s all melted. Add the cacao powder and maple syrup until it’s all well combined.

Pour the mixture into a egg shaped silicon mould until the eggs are half full. Place in the freezer to set for at least half an hour. Take the eggs out of the freezer and spoon about 1/2 of teaspoon of cashew butter in every egg (depends how big they are) and finish to fill them to the top with the remaining chocolate mixture. Place back in the freezer for another hour or so. Once they are rock solid gently pop them out of the mould. I like to store mine in the fridge and take them out half an hour before I eat them.

For the cashew and raspberries eggs:

Melt the cacao butter in the same way you did before. Place the cashew, melted cacao butter, maple syrup, raspberries and vanilla in a high speed blender and blend until smooth and creamy.

Gently spoon the mixture into your egg mould silicone and place in the freezer to set for at least an hour. As I only had 1 silicone mould I had to repeat the operation few times until the mixture was all gone.


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Beetroot and chocolate muffins


These little chocolate muffins are absolutely heaven! To be fair any sort of chocolate cake always hit the spot with me 🙂 but these beauties they also pack so much goodness thanks to the beetroot and I promise you, you will never guess it’s there!

Normally I am all about using more unrefined flours like brown rice or buckwheat but this time I have used Bob’s red mill white gluten free flour and I have to say it worked really well, creating a lovely gooey and soft consistency.

When cooking the beetroot to make the purée please do not steam them or boil them, it’s very important to roast them wrapped up in foil otherwise they will retain too much water resulting into a too wet batter.

These muffins are absolutely delicious as they are but they are dream coated in melted chocolate and served with coconut yogurt, possibly one of my favourite combination!


2 Tbsp  flax seed meal + 5 Tbsp water

1/2 cup of almond meal + 3/4 tsp apple cider vinegar

1 1/2 tsp baking soda

1/4 cup of maple syrup or honey

1/3 cup of coconut sugar or more if you like it sweeter

1/4 cup melted coconut oil

1 cup of beet puree

1/4 tsp sea salt

1/2 cup of raw cacao ( I have used Aduna)

1/2 cup of ground almon

1/4 cup of brown rice flour

3/4 cup of Bob Red mill gluten free flour blend

To roast beets, preheat oven to 180 degree and wrap in foil. Bake for 50 minutes – 1 hour, or until a knife slides through easily. Peel away the skin. Add beets to a food processor or blender and add 1/4 cup of almond or any non dairy milk. Blend until creamy and smooth. 

Line about 8-10 muffins with paper liners, or lightly grease. Also measure out almond milk and add vinegar. Stir and let curdle while moving onto the next step.

Mix the milled flaxseed with the water into a mixing bowl and let rest for 5 minutes.

Add baking soda to the almond milk vinegar mixture and stir.

Add the sugar, maple syrup and almond milk mixture to the flax egg and beat to combine. Then add beet puree, melted coconut oil, salt and mix.

Add the raw cacao, almond meal, brown rice flour and gluten free flour blend and beat to combine. It should resemble a thin batter that’s pourable.

Divide batter evenly between muffin tins, filling 3/4 full

Bake for 29-34 minutes or until puffy and a toothpick inserted into the center comes out clean.

Let rest in the tin for 10-15 minutes, then remove and let cool completely on a cooling rack. Please don’t try to eat them  early because they need to fully cool or they would stick to the wrappers.

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Walnuts and banana muffins


I have been experimenting with different type of flours recently and spelt is the one that in my experience works best for muffins. Although is not gluten free it has a much lower gluten content compared to wheat and it’s much richer in nutrients and minerals. I like to make a batch of these muffins on a Sunday afternoon so I can have a ready to go breakfast every morning. You can use less maple syrup and coconut sugar if you like as the banana (when very ripe) acts already as a natural sweetener.



2 medium mashed ripe banana

3/4 cup unsweetened almond mil

1 teaspoon apple cider vinegar

1/4 cup pure maple syrup

1 teaspoon pure vanilla extract

1/4 cup coconut oil, melted

2 cups light spelt flour

4 to 6 tablespoons coconut sugar

2 teaspoons baking powder

2 teaspoons cinnamon

1/2 teaspoon fine grain sea salt

1/2 cup chopped walnut pieces

Preheat oven to 180 degrees and grease a muffin tin

In a medium bowl, mash the bananas.

Place mashed banana into medium bowl along with the milk, vinegar, maple syrup, and vanilla. No need to stir it yet

Melt the coconut oil in a small pot over low heat. Set aside.

In a large bowl, mix together the dry ingredients (flour, sugar, baking powder, cinnamon, salt, and baking soda).

Stir coconut oil into the wet mixture. Pour wet ingredients onto the dry ingredients and stir until just combined. Do not overmix it.

Gently fold in the walnuts and then the blueberries, being sure not to overmix as this can result in dense muffins.

Spoon about a heaping 1/4 cup of batter into each muffin tin, filling each tin. I like to press a few extra banana slices and walnut pieces on top of each so they look pretty after baking.

Bake for 23-27 minutes until a toothpick comes out clean.

Cool in the tin for 5-8 minutes and then transfer muffins to a cooling rack and cool for another 15 minutes.



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Pear, raisins and walnuts loaf


For some reason I never made any cake or sweets with pears which I now realise it has been a real shame as they work so well in baking! They are naturally really sweet and if you grate them finely they can also act as a perfect binder. This subtle sweet loaf is another perfect breakfast on the go. I  love grabbing few slices in morning if I am in a rush but if I have few minutes to spare I love toast it and top it with almond butter, or homemade jam and banana slices, so yummy!! The loaf is naturally quite sweet thanks to the pear and the raisins so you can skip adding maple syrup or date syrup, I have only added 2 tablespoon and that for me makes it perfectly sweet.

For this recipe I have used for the first time teff flour which is completely gluten free. I saw it at my local organic shop and I couldn’t resist the curiosity of trying it out. The flavour is quite nutty, much more distinctive than brown rice or buckwheat flour. Teff is also high in calcium, iron and protein, so it’s definitely worth the effort of finding it.


1 cup teff flour
1/2 cup arrowroot flour
150 grams grated pear (about 1 medium-large pear, skin on)
200 grams of raisins or sultanas soaked in warm water for at least 1/2 hour
2 tablespoons chia seeds
6 tablespoons water
3/4 cup of almond milk
1 teaspoon ground cinnamon
1/2 teaspoon ground vanilla bean/extract
a pich of salt
2 teaspoons baking powder
1 tablespoon apple cider vinegar
Optional: 2-3 tablespoons date syrup/maple syrup
1/3 cup of chopped walnuts

Preheat oven to 180 degrees.
Combine teff, arrowroot, pear and figs in a bowl, and mix together.
Mix the chia seeds with the water, and let it sit until it becomes a gel.
Add chia gel to bowl once thickened, along with milk, spices, salt, baking powder and vinegar (and honey/maple, if using).
Stir to combine evenly. If the mixture is too dry, add a little more water or milk.
Pour batter into a small loaf tin lined with baking paper, and sprinkle with walnuts (and gently push them in so that they bake into the loaf). Add some extra slices of pear for decoration (optional)
Bake for 40-45 minutes, or until cooked through and a tooth pick inserted into the centre does not come out with wet batter.
Take the loaf out of the tin and leave to cool before slicing it.




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Lentils and porcini mushrooms soup


This is literally my favourite dinner for cold nights, it’s warming,comforting and super filling. The porcini mushroom adds a really meaty, rich flavour so if it’s definitely worth the extra mile to find them. I love serving mine with crunchy spelt or rye bread with a generous dollop of hummus on top. The roasted cherry tomatoes can totally be omitted but they do add a sweeter, sunnier flavour to the soup. I normally skip it if I am in a rush or I am starving ( which happens very often :))


1 can of green lentils drained and rinsed

1 can of chopped tomatoes or Passata

1 medium size white onion finely chopped

3 garlic cloves minced

1 carrot diced in small cubes

1 stick of celery finely chopped

1 cup of finely chopped chestnut mushrooms

1 handful of dried porcini soaked in warm water for at least 1 hour

2-3 cups of vegetable stock depending on how thick you like it

1 teaspoon of paprika

1 tablespoon of Worcestershire sauce (optional)

1 bunch of chopped parsley

salt and pepper to taste

For the roasted tomatoes:

About 10-25 cherry tomatoes

olive oil

dried oregano

salt and pepper

Start by roasting the tomatoes: sliced the tomatoes into quarters and place them in a baking tray with a drizzle of olive oil, salt and pepper and dried oregano. Place in the oven at 120- 150 degrees for 45 minutes.

In a large pan heat up a tablespoon of olive oil. Add the onion and the garlic. Fry for 1-2 minutes. Add the chopped carrot and celery. Keep coking for a further 3-5 minutes until the vegetables have soften. Add the chopped chestnut mushroom and the drained and sliced porcini mushrooms. Add the chopped tomatoes and half of vegetable stock. Put the lid on the pan and cook on a low heat for 20 minutes. After 20 minutes add the drained lentils, the paprika and the Worcestershire sauce if using. Cook for a further 7-10 minutes until all the flavour are well combined, adjust with salt and pepper. Chopped the parsley and add to the pan, saving few leaves for decoration.

Take the tomatoes out of the oven and place some on top of the soup on every bowl.

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Chocolate and almond butter brownies



70 gr of ground almond

1 can of drained and rinsed black beans

2 tablespoon of milled flax seeds +5 tablespoon of cold water

3/4 cup of ra cacao powder

3 tbsp of melted coconut oil

1 teaspoon of vanilla extract

3 tablespoon of date syrup or maple syrup

3 tablespoon of coconut sugar

70 gr of dark chocolate chopped finely

1/2 tsp of baking powder

roughly 3 tablespoon of almond butter ( preferably of a runny consistency)for the swirls

Preheat the oven at 180 degrees. Covered a brownies baking tray with parchment paper.

Mix the ground flax seeds with the water and set on one side until they assume a gloopy consistency.

In a food processor add the drained black beans and blitz for few minutes until a paste starts to form. Add all the other ingredients apart from the chopped dark chocolate and blitz gain. The batter should be thick and silky, not too runny. If the batter results too thick add a splash of almond milk. Transfer it to a bowl and fold in the chopped chocolate. Pour it into the baking tray and level it even with a spatula.

At this point with a teaspoon or a fork swirl the almond butter on top of the batter.

Place in the oven for about 35-40 minutes. The top should start to dry out and to crack around the edges. It shouldn’t be wobbly! If it is place it back in the oven for a bit longer.

Once baked let the brownies cooled down in the tin. You can also place it in the fridge to firm it up even more. Cut the brownies once they are completely cool and store them in air tight container in the fridge. These brownies are meant to extra fudgy and gooey, I personally think they taste even better after few days chilled in the fridge.





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