Protein Raspberry & Chocolate truffles


These little truffles are literally bites of heaven! Apart from looking incredibly pretty they are packed with skin loving antioxidants thanks to the raspberries powder and with amazing plant protein thanks to Pealicious vegan protein powder.

They are super easy to throw together and they make a great gift to bring to a dinner or birthday party.

Makes 10-12 truffles depending on the size


1 cup of raw cashews

3 tablespoon of raspberry powder

2 tablespoons of agave nectar

2 tablespoons of melted cacao butter

1 tablespoon of Pealicious protein powder

For the chocolate topping:

100gr of good quality dark chocolate


A handful of cacao nibs to decorate

Place the cashews into a food processor and let it blitz for 7-10 minutes until they start to turn into a buttery paste. It almost need to resemble shop store cashew butter. Make sure to scrape the sides from time to time to make sure everything get blended well.

While the cashews are in the food processor melt the cacao butter. Heat a pan full of water on a medium heat. Cover it with a ceramic or glass bowl. Place the cacao butter in the bowl and let it melt gently.

Add the melted cacao butter and all the remaining ingredients to the food processor and blitz for a further minute until everything is well combined. You should have a relatively sticky, firm dough. Roll it into balls and place them in the fridge to firm up for at least 2 hours.

Remove the balls from the fridge and dip them into the melted chocolate. Sprinkle them with cacao nibs (optional) and let them cool for at least 1 hour. Enjoy!

Store them in the fridge in an airtight container for up to 2 weeks.

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Chestnut and Chocolate Mousse



This super festive pudding couldn’t be simpler! It takes no time to make so it’s ideal for the holiday season when you are already busy preparing lots of other things. It’s super rich and decadent but still packed with healthy fats and protein thanks to the chestnut and coconut milk. It’s so incredibly creamy and silky too that I promise nobody will ever guess is completely dairy free!

Ingredients: Makes about 5 pots depending on the size

1 can of full fat coconut milk

250 gr of cooked chestnut or chestnut puree

100 gr of good quality dark chocolate ( I have used Raw Halo)

2 tablespoon of coconut syrup

1 teaspoon of vanilla extract


Pomegranate seeds

Chopped nuts ( I went for chopped pistachios)

Heat a pan full of water an a medium heat. Cover it with a ceramic or glass bowl. Place the chocolate in the bowl and let it melt gently.

Place the cooked chestnut and coconut milk into a blender until smooth and creamy. Pour the mixture into a bowl and add the melted chocolate, coconut syrup and vanilla extract. Whisk everything together until is all combined together.

Pour the mousse into small pots. Place in the fridge to set for at least 2 hours. Sprinkle with the chopped nuts and pomegranate. Enjoy!

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Warm Carrots, Chestnut & Figs Festive Salad


As we get further into winter we all crave warming, comforting food. Cold salad definitely don’t get anybody excited this time of the year. This carrot, chestnut and figs salad is the perfect example of a warming winter salad. It packs so many gorgeous colours too, so it will look beautiful while also tasting amazing. The roasted carrots and chestnuts are sweet and tender, while the lamb lettuce and the pomegranate add a nice fresh note. The pomegranate and balsamic dressing adds a tangy edge that brings all the elements of the dish together. This salad is obviously ideal as a side dish but it’s great as main meal too, just add some cooked quinoa or some crumbled goat cheese to make it more filling.


  • 60 gr of lamb lettuce
  • 1 pack of Merchant Gourmet cooked chestnut
  • 3 medium carrots
  • 4 fresh figs
  • ½ pomegranate
  • ½ cup of chopped pistachios
  • For the dressing:
  • 3 tablespoons of olive oil
  • 1 teaspoon of balsamic vinegar
  • The juice of the ½ pomegranate
  • 1 tablespoon of coconut oil or olive oil for roasting
  • Salt and pepper
  1. Start by preheating the oven at 180 degrees Celsius.
  2. Wash and peel the carrots and chop them into big chunks
  3. Toss the carrots into some coconut oil or olive oil and season them with salt and pepper
  4. Roast them in the oven for 30-40 minutes until they are soft.
  5. While the carrots are roasting make the dressing. Before removing the seeds from the pomegranate squeeze it with your hands onto a bowl until the juice come out. You should get at least 3 tablespoons of juice.
  6. Mix the pomegranate juice with olive oil, balsamic vinegar, salt & pepper. Remove the seeds and leave them onto side
  7. slice the figs lengthways in 4 pieces, chop the chestnut in bite size pieces.


  1. Once the carrots are cooked place them into a salad bowl and add the lamb lettuce, sliced figs and chopped chestnuts.


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Chestnut and Apple Spiced Porridge


This porridge is literally a warm hug in a bowl.  It’s the perfect breakfast for cold winter mornings or when you have a little extra time to treat yourself to a soul warming bowl of creamy goodness. I love how the chestnuts combined with almond butter create the most indulgent of the consistency. Although this porridge is wonderfully rich and comforting is still packed with lots of fibre, healthy fats and protein, making it the perfect breakfast to power you through all day.


  • 1 cup of oats
  • 1 of almond milk
  • 2 tablespoon of almond butter
  • 1 teaspoon of cinnamon
  • ½ pack of Merchant Gourmet cooked chestnuts
  • For the stewed apples:
  • 1 apple sliced in lengthways slices
  • 1 teaspoon of cinnamon
  • ½ teaspoon of ground ginger
  • ½ teaspoon of ground nutmeg
  • 1 tablespoon of date syrup
  • Toppings:
  • Chopped pecans
  • More date syrup



With a fork mash the chestnut until you have a crumbly kind of flour.

To make the stewed apples simple place the sliced apples and all the spices into a pan with a splash of water. Put the lid on and cook them gently on a medium-low heat for about 20 minutes until they are soft but still keep their shape. Add the date syrup and cook for another minute. Remove the pan from the heat and leave it on one side.

To make the porridge: place the oats into a pan with the almond milk and cook them on a medium heat for 5 minutes until most of the liquid has been absorbed. Add the almond butter, the crumbled chestnuts and the cinnamon and stir everything together. Cook for another 5 minutes until the porridge is thick and creamy. Add more almond milk or water if needed.To serve pour the porridge into a bowl and add the stewed apples on top. Sprinkle with some chopped pecans and drizzle with more date syrup.


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Chocolate Chip Mint Smoothie


This smoothie tastes so decadent and so indulgent and is yet so healthy and packed with amazing plant goodness. It will satisfy any chocolate cravings and thanks to avocado it will keep you feeling satisfied for longer. I love the flavour combination between the richness of the raw cacao and the freshness of the We Are Tea Peppermint Tea, which is also great to ease and speed digestion.

Ingredients – serves 1

1 frozen banana

½ avocado

1 tablespoon of almond or cashew butter

½ cup of brewed cold We Are Tea Peppermint Tea

1/3 cup of almond milk

2 tablespoon of raw cacao powder


Fresh mint leaves

Cacao nibs

Fresh fruit (I personally would recommend strawberries)


Coconut chips

This recipes couldn’t be simpler! Place all the ingredients (apart from the toppings) into a blender and blend until smooth and creamy. I love serving my smoothie in a bowl and top it with my favourite toppings like granola, fresh berries and mint leaves.

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Raw Pecan Caramel Slices


These slices are possibly me new favourite sweet bite at the moment. I know I say this a lot but they are seriously incredibly delicious! The date caramel is just to die for, I can literally just eat it on its own. Because they are raw they are super quick to make and they are completely fail proof (promise you ;)). They are so moorish, decadent and satisfying that no one will ever guess that they are raw, vegan and refined sugar free! They are great as an easy dessert or perfect with a cup of tea in a cold afternoon.

 Ingredients – Makes about 10-12 slices depending on the size

For the base:

 1 ½ cup of ground almond

 3 heaped tablespoons of almond butter

 5 tablespoons of honey or rice malt syrup ( using a sticky sweetener will help to hold the dough together)

 1 tablespoon of melted coconut oil ( I have used Raw Health Organic)

 For the Caramel:

 15 pitted medjool dates ( please don’t use normal dates if you can as they won’t create the same creamy and sticky consistency)

 2 tablespoon of almond butter

 1 tablespoon of melted coconut oil

 1 teaspoon of cinnamon powder

 1 teaspoon of vanilla powder


 1 cup of chopped pecans

 In a bowl mix the ground almonds with the almond butter, honey and coconut oil. Mix thoroughly to until all the ingredients are well combined.

Line a muffin tin with baking paper and with a spatula spread the mixture. I find it easier to also use my hands to flatten the mixture down. Try to spread it as evenly as possible. Place the tin in the freezer to set while you make the caramel.

To make the caramel:  place all the dates, almond butter, coconut oil, vanilla and cinnamon into a food processor and blitz for at least ½ minutes. Scrape the sides and blitz again for a further 1 minute. If the consistency is too thick add a splash of water and blitz again. You want a creamy, sticky quite smooth caramel.

Remove the tin from the freezer and spread on top the date caramel. With your hands or a spatula press it down and smooth it out.

Sprinkle the chopped pecans onto the caramel and gently press them down so they sink into the caramel.

Place the tin in the fridge and leave it to set for about 1 hour. Remove it from the fridge ½ an hour before serving, cut into slices and enjoy!

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Tiger Nut Milk – 3 Flavours


I have to admit I don’t tend to make my own nut milk, most of the times I take the lazy route and just go for the shop bought ones. Saying that I think there is something very special about making your own non dairy milk. First of all it always turn up so much creamier than the one you buy, second of all you can really go crazy with different flavours and create your personal nut milk of choice!

 I wasn’t really familiar with tiger nuts until the Tiger nut Company sent me a bag full of these kind of prehistoric looking wrinkly round things. After looking at them for about a week contemplating what to do with them I decide to take the easy option and make milk. The result was outstanding! Super creamy, naturally sweet, silky, tiger nuts milk.

 In case you don’t know tiger nuts are rich in fibres,magnesium and vitamin E. They are also a very good source of protein and healthy fats.

 Below you can find 3 of my favourite flavours, needless to say the chocolate is just to die for. If you are looking for something to use for your everyday porridge or for your smoothies the vanilla and maple is the perfect choice, whether the salted caramel is ideal when you want to go the extra mile and treat yourself with something special. It’s obviously best to drink them straight away but they will last in the fridge for up to 5 days.

 Vanilla Maple Tiger nut milk:

 1 cup of tiger nuts

 3 cups of water

 1 tablespoon of maple syrup

 1 teaspoon of vanilla powder or essence

 Chocolate version:

 1 ½ tablespoon of raw cacao (or more if you want it more chocolately)

 3 pitted dates (preferably soaked in some warm water for ½ an hour)

 1/2 teaspoon of cinnamon

 Salted caramel:

 1 ½ tablespoon of carob powder

 2 tablespoon of coconut syrup

 A pinch of sea salt

 Soak the tiger nut in plenty of water the night before you are planning to make the milk (they need to soak for at least 8 hours). Drain and rinse the nuts and place them in a blender with the 3 cups of water. Blend for at least 1 minutes until a frothy milk starts to form.

 Pour the milk mixture into a cheese cloth/nut milk bag ( an old pair of tights will do too) and with your hands squeeze out the liquid. Once you got all the liquid out transfer the milk back the blender and add the maple syrup and the vanilla (or the flavour of your choice) and blend again until it’s all smooth.

Store the milk into air tight bottle or jar in the fridge for up to 5 days. Separation is natural so make sure you give it a quick shake before using it.

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Chocolate Peanut Butter Slices


These bars are just a dream come true! I have been totally loving peanut butter lately, it’s almost taking over my love for almond butter 😉 Obviously you can’t go wrong with nut butter and chocolate, is just the best combination! To stop myself from eating the whole tray I took them into my office and they have been an absolutely hit. They are super moorish, decadent and satisfying, I warn you once you start eating them you might not be able to stop 🙂


For the base:

 1 cup of almonds (pecans, cashews will work as well)

 1/2 cup of buckwheat groats

 1 tablespoon of cacao nibs

 15  pitted dates

 1 tablespoon of melted coconut oil

 40 gr of melted good quality dark chocolate (I have used Raw Halo)

For the peanut butter/chocolate layer

 10 pitted dates

 3 heaped tablespoons of peanut butter

1 tablespoon of coconut oil

2 tablespoon of raw cacao powder

Cacao nibs to sprinkle on top (optional)

Start by making the base: in a food processor place the nuts and pulse for about 1 minute until they become a coarse flour. Add the buckwheat groats and the cacao nibs and pulse again for only few seconds. You still want to have a crunch from them. Add the melted chocolate and the pitted dates and blitz for another minute until you have a sticky dough ( the mixture should be sticking together when pressed between your fingers).

 Line a brownie tin with a some baking paper. Remove the mixture from the food processor and pour into the baking tin. With your fingers press it down and try to spread it across the tin and evenly as possible. Place it in the fridge to set.

 To make the peanut butter/chocolate layer: place the pitted dates, coconut oil and the peanut butter into the food processor. You want to let the food processor works for at least 2-3 minutes to get the mixture as smooth as possible. If you find the mixture is still quite thick and clumpy you can add a splash of water to help the food processor to work its magic 😉  Add the raw cacao powder and blitz again for only few seconds until it’s fully incorporated.

 Pour the mixture into the tin. With a spatula spread it across on the nutty base. You might want to use your hands as it tends to be quite sticky. Sprinkle the top with cacao nibs (if using).

 Place the tin back in the fridge for at least another hour. Before serving cut it into slices and enjoy them!

 Keep them in airtight container in the fridge for up to 2 weeks.

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Chocolate Caramel Almond Nougat Slices


These bars are absolutely heaven! They so incredible delicious, decadent, rich and satisfying that nobody will believe that they are raw and vegan! They are super easy to make and they last in the fridge or freezer forever, I have used almond but I think pecans or hazelnuts will work as well.


For the chocolate layer:

6 tablespoons of coconut oil

6 tablespoon of rice malt syrup

1/2 cup of roughly chopped almond

14 tablespoons of raw cacao powder or cocoa powder

a pinch of salt

For the almond layer:

2 cups of ground almond

3 tablespoon of almond butter

3 tablespoon of rice malt syrup

1 tablespoon of melted coconut oil

For the caramel layer:

15 medjool dates

2 heaped tablespoon of almond butter

Flaked almond to sprinkle on top

To make the chocolate layer: On a low heat melt gently the coconut oil until is completely liquid. Add the raw cacao powder, pinch of salt and the rice malt syrup and whisk everything together until is all nice and smooth. Add the chopped almonds and mix again.

Line a baking tin with parchment paper. Pour the chocolate mixture into the tin. Level it out with a spatula. Place it in the freezer to firm up while you are making the other 2 layers.

To make the almond layer: place in a bowl the ground almond and add the almond butter and the rice malt syrup. Mix everything together. You should have quite a sticky mixture. Remove the tin from the freezer. Spread the almond layer on top of the chocolate layer. Spread the mixture evenly with your fingers across the tin. Place it back in the freezer.

To make the caramel layer: Simply pit the dates and place them in a food processor with almond butter. Blitz for a good minute until you have a smooth, sticky mixture.

Spread the caramel on top of the other 2 layers and sprinkle the flaked almond on top. Place it back in the freezer for at least 1 hour. Remove it from the freezer at least 1/2 an hour before serving. Cut it into slices and enjoy!

You can store the slices in the fridge in air tight container up to 2 weeks.



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Carob and Caramel Baked Donuts




This is flavour variation of my previous Double chocolate donuts recipe. I am having a love affair with carob at moment and i thought it will work extremely well in this recipe. If you are not familiar with Carob, it tastes vaguely similar to cacao but with a more caramel/coffee taste. It contains lots of antioxidants and it’s very rich in calcium. I love adding it to my porridge or smoothies and I was sure it would have been a star in baking too. Because carob has a naturally caramel flavour the best topping had to be a coconut sugar base, super silky caramel sauce. As suspected I was right! It’s literally a match made in heaven, the sauce makes the donuts even moister and ultra decadent and would you believe it it’s only made of a couple of ingredients and it’s dairy free?? I seriuosly had to stop myself from eating straight from the pan with a spoon 🙂

 Dry ingredients:

 ½ cup of oats flour ( I just placed some oats into a blender until they reach a flour consistency)

½ cup of brown rice flour

½ cup of coconut sugar

4 heaped tablespoon of carob powder

2 tablespoon of ground almond

2 tablespoon of milled flax seeds

1 teaspoon of bicarbonate of soda

½ teaspoon of salt

 Wet Ingredients:

 ¾ cup of almond milk

3 tablespoon of apple puree

3 tablespoon of melted coconut oil – I have used Indigo Herbs Coconut oil

For the Caramel Sauce

7 tbs of coconut sugar

7 tbs of cold water

about 120 ml of coconut milk (from the can)

1 teaspoon of vanilla essence

a pinch of salt

 Start by preheating the oven at 180 degrees Celsius.

 With a bit of coconut oil grease your donuts tin.

 Mix all dry ingredients together until fully combined.

 In a separate bowl whisk together all the wet ingredients. Pour the wet mixture onto the dry ingredients and gently mix everything together. Do not over mix as this will result in a heavier consistency. Let the batter sit for 5 minutes. Don’t mix again after this point.

 Scoop the batter into the donut moulds. Don’t overfill it as they will raise a bit during baking. Don’t press the batter down, just gently level it with the back of a spoon or a spatula.

 Bake in the oven for 18-20 minutes. A toothpick inserted in the centre should come out clean.

 While the donuts are baking make the caramel sauce: into a saucepan add the coconut sugar and the water and bring it to a boil. Let it bubble for 2-3 minutes. Add the coconut milk. Whisk everything together. Let it simmer on medium-low heat for around 10 minutes until the sauce thicken up and become shiny and glossy. Remove it from the heat and let it cool (it will get thicker as it cools down),

 Once the donuts are baked let them sit in the mould for at least 15-20 minutes. Gently remove them from the tin and let them sit on a cooling rack  for another ½ hour.

To glaze the donuts: Dip the cooled donuts into the caramel sauce and sprinkle with coconut sugar if you like.

 Keep in an airtight container in the fridge for up to 5 days.



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