Chocolate & Chestnut Truffles


These truffles couldn’t know be simpler! I am obsessed with chestnuts right now, they are so fudgy, gooey and they work so well in some many recipes, sweet or savoury. I love using them in this truffle recipes as together with the dates they create a rich and decadent consistency and yet made of only wholesome ingredients. These are a great little treat to make in advance and to keep in the fridge or freezer ready for when you have guests around, they are perfect with a piping hot chai latte or as a light dessert.


180gr of cooked chestnuts (I bought a pouch of already cooked ones)
50gr of melted dark Chocolate (I used Goodio chocolate  but any good quality dark chocolate will work as well)
2 tablespoon of raw cacao powder + extra for dusting the truffles
15 medjool dates soaked in some warm water for about 30 mins
1 tablespoon of date syrup – optional- I find them sweet enough without it
a pinch of sea salt or Himalayan pink salt
1/2 teaspoon of cinnamon

drain the soaked dates and with your hands try to squeeze out any excess water. Place the dates into a food processor and simply add all the other ingredients. Blitz for a minute or so until you have sticky and thick kind of paste. Remove it from the food processor and put into a bowl, place it in the fridge for about 20 minutes to firm up a bit ( it will be easy to roll into balls).

Roll the mixture into balls and dust them in raw cacao powder, shredded coconut is another option too. Enjoy them straightaway or store them in an airtight container in the fridge for a week or so.

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Gingerbread Muffins

These muffins cannot get mores festive! I love all the warm and season spices, combined with the pumpkin puree and the crunchy pecans. They are super easy to make and they are the perfect afternoon treat with a piping hot cup of tea. To pack them with even more goodness I have added Linwood Hemp + protein powder which is rich in omegas 3 fatty acid, healthy plant based protein, vitamin D and Q10.


1 cup of spelt flour
1 cup of white flour
1 cup of pumpkin puree
1/3 cup of coconut oil – melted
1/2 cup of coconut sugar
6 tablespoons of date syrup
1 tablespoon of Linwood hemp + protein powder – this is optional, if you can’t find it you can leave it out
2 teaspoon of baking soda
2 teaspoon of cinnamon
1 teaspoon of ground ginger
1/4 teaspoon of ground nutmeg
1/4 teaspoon of ground clove
a pinch of sea salt

To sprinkle on top: an handful of chopped pecans

Start by preheating the oven at 180 degrees Celsius. Line a muffin tray with muffin cases.

In a large bowl mix together the spelt flour, white flour, Linwood hemp protein powder, all the spices, baking soda and the pinch of salt.

In a sperate bowl whisk together the pumpkin puree, coconut oil, coconut sugar and date syrup. Give it a good mix until you have a smooth and glossy consistency. Pour the wet ingredient into the flour and very gently mix together. Try not to overtax it as you want a hairy and light consistency and overtaxing will result in a heavier batter.

Fill each case with about 2 tablespoons of the batter, try not to press the batter down into each case, just gently drop it with a spoon or even better an ice cream scoop.
Sprinkle each muffin with the chopped pecans and bake in the oven for 20-24 minutes or until a toothpick comes out clean.

Let the muffins cool down in the tray for 10 minutes before transferring them on a cooling rack for another 10 minutes. They are super delicious as they are or even more scrumptious if served with a generous spoonful of almond butter.

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Clementine Mince Pies


It wouldn’t be Christmas without mince pies! I put a little spin on this traditional recipe by adding the clementine zest which adds a lovely citrusy flavour and the One Earth superfood powder for extra goodness. These just look and taste so festive and they are just so perfect for the holiday season.


4 cups of white flour + extra for dusting
1 tablespoon of chia seeds + 3 tablespoons of water
2 cups of coconut sugar
200gr of solid coconut oil
1 tablespoon of maple syrup
1/2 tablespoon of One Earth Rejuvenate your soul
1 teaspoon of cinnamon powder
1/2 teaspoon of ground ginger
the zest of 2 clementines

For the filling:

2 apples
1 cup of raisins
1 cup of sultanas
1 cup of dried cranberries
the juice of 2 oranges
1 tablespoon of coconut oil
1 teaspoon of cinnamon
1 teaspoon of ginger

Start by making the mince. Chop the apples into small pieces and place them into a pan. Add in all the remaining ingredients and stir it together
Let the mince simmer for about 30 minutes, until the apples are nice and soft.

While the mince is cooking make the pastry.

Place the chia seed into a small bowl and add the water. Give it a mix and put into onto side for 5-10 minutes until it becomes thick and gloopy.

Place the flour in a large bowl and add in the solid coconut oil. With your hands rub the coconut oil into the flour until it kind of dissolve into it. Add in the spices and the superfood powder.

In a sperate bowl mix together the coconut sugar,maple syrup, chia seeds mixture and 2 tablespoons of water untick smooth. Pour over the flour. Stir well until combined then knead the dough by hand.

Lightly dust a surface with some flour. With a rolling pin roll out the dough and cut into round disk of pastry (I have used a regular class). grease a muffins tin with plenty of coconut oil (literally the more the merrier as you don’t want your mince pies to stuck to the bottom) place 1 round disk into each hole pressing it gently down. Bake the base of the mince pies in the oven at 180 degrees for 8 minutes. In the meantime with the remaining pastry cut out the starts to place on top of the mince pies.

Remove the tray from the oven. Add about a scarce tablespoon of the mince into each base. Place the stars on top and bake again in the oven for another 10-15 minutes until the edges start to turn brown.

Let them cool in the tin for about 10 minutes before scooping them out. Enjoy!

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Green Goddess Pesto Brussel Sprouts

If you are not a big fan of brussel sprouts this recipe will definitely change your mind. The creamy pesto adds so much flavour to the sprouts and the chopped nuts a lovely crunch. I went for a mx of hazelnuts and pecans as they have such a gorgeous festive flavour. To add extra green goodness I stir in the pesto some One Earth Green Goddess which is rich in antioxidants and vitamins.

about 350gr of brussel sprouts
a glug of olive oil
salt & pepper

for the pesto

3/4 cup of mixed pecans and hazelnuts – i love this combination as it tastes so festive
1 clove of garlic
1 cup of fresh basil leaves
1 teaspoon of One Earth Green Goddess superfood powder
1 tablespoon of nutritional yeast
the juice of 1/2 lemon
2 tablespoons of extra virgin olive oil
salt & pepper to taste

I also like to sprinkle some extra chopped nuts on top

Place the brussel sprouts in a baking tray with a generous glue of olive oil, salt and pepper. Give it a good shake and roast in the oven for 15-20 minutes until cooked.
While your Brussel sprouts are cooking in the oven make your pesto, place all of your ingredients in a food processor and whizz until smooth and creamy. Add a little bit of water if you needed.
Once your Brussel sprouts are cooked stir in the pesto and give it to a good stir. Sprinkle with a handful of roasted almonds and serve straight away.

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Curried Potato Cakes

These potato cake are a great easy and delicious dinner. They are perfect to make in advance so you can just warm them up in the oven for 10 minutes and serve with whatever you fancy on the side. I love to pack as much flavour as possible so I have used lots of different spices and for an extra kick some chilli flakes. I love serving them with a simple quinoa salad but anything you fancy will go as well!

About 700gr of white potatoes
2 garlic cloves crushed
1 small white onion finely chopped ( I actually used my food processor to blitz it finely)
1 teaspoon of chilli flakes
1 teaspoon of cumin powder
1 teaspoon of curry powder
1 teaspoon of turmeric powder
salt & pepper to taste
the juice of 1 lemon
olive oil for cooking

peel the potatoes and chop them into chunks. Place them in a large pan with boiling water with an pinch of salt and cook them for about 25 minutes until soft. Drain them and leave them to cool (about 15 minutes)

Meanwhile heat about 2 tablespoons of olive oil in frying pan. Add the finely chopped onion and cook for about 5 minutes until translucent. Add the crushed garlic and all the spices and cook for 1 minute, make sure to stir frequently to prevent the garlic from burning. Remove the pan from the heat and set to onto one side.

Once the potatoes have cooled place them in a large bowl and with a potato masher mash them down as best as you can. Add the onion & spices mix, the juice of the lemon and adjust with salt & pepper. Shape the mixture into patties and place them on a baking tray lined with parchment paper.

Bake the cakes for 30 minutes, turning them halfway through the cooking time, until they are golden brown. I love serving the cakes with a simple salad but they are also great with hummus or roasted veggies.

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Ginger bread & Peanut Butter Loaf

I absolutely love peanut butter with all the warm and festive spices that you normally have in ginger bread so this recipe is definitely a marriage made in heaven! This loaf is so perfect for a cosy breakfast or for an afternoon treat with a hot cup of tea.


1 tablespoon of chia seeds
3 tablespoons water
1 cup of unsweetened apple puree/ sauce ( i buy mine in the baby food section)
1/3 cup of melted coconut oil
1/2 cup of coconut sugar
1/2 cup of date syrup
1 tablespoon of runny and smooth peanut butter + about 1 more tablespoon for the swirl on top
2 cups of white flour
1 tablespoon of cinnamon
1 teaspoon of ground nutmeg
1/2 teaspoon of ground ginger
1/4 teaspoon of ground clove
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
A handful of roughly chopped walnuts to sprinkle on top

Start by preheating the oven at 180 degrees Celsius. Line a loaf tin with some parchment paper.

In a bowl mix together the chia seeds and the water. Let it sit onto one side for 5-10 minutes until you have a gloopy kind of consistency.
In a large bowl mix together the lour, all the spices, baking soda and the pinch of salt.

In a separate bowl whisk together the apple puree, the chia mixture, peanut butter, coconut oil, coconut sugar and date syrup. Give it a good mix until you have a smooth and glossy consistency. Pour the wet ingredient into the flour and very gently mix together.
Pour the batter into the tin. Drizzle the peanut butter on top and with a toothpick make some swirls all over. Sprinkle with the chopped walnuts.
Bake in the oven for 30-35 minutes or until a toothpick comes out clean.
Let the loaf cool down in the tin for 10 minutes before transferring them on a cooling rack for another 20-30 minutes. When it’s completely cold cut into slices and enjoy.

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Hazelnut & Coffee Hot Chocolate


With the temperatures drop there is nothing better than a comforting and creamy hot chocolate. This is by far my favourite dairy free hot chocolate recipe. As you probably know by now coffee and chocolate is by far one of my favourite combination. For this recipe I went all out and used Goodio coffee chocolate to give the chocolate The result is an utterly silky, decadent and glossy hot chocolate which will brighten up any grey day. To make this hot chocolate even more decadent whip up some coconut cream and I promise you will be in heaven!

For the hot chocolate:

Serves 2

1 cup of raw hazelnuts soaked for at least 8 hours or overnight
2 cups of filtered water
1 bar of Goodio Coffee Chocolate melted
1 tablespoon of raw cacao powder
1 tablespoon of strong brewed black coffee ( you can use more if you want a stronger coffee taste)
2-3 pitted dates (add more if you like it sweeter)
a pinch of pink Himalayan salt

For the coconut whipped cream:

1 can of full fat coconut cream chilled in the fridge overnight (this is a very important step, please don’t skip it!)
A teaspoon of vanilla extract
2 tablespoons of agave nectar or maple syrup


Serve with some cacao nibs and extra chocolate grated

Drain and rinse the hazelnuts. Place them in a blender with the 2 cup of filtered water and the pitted dates. Blend until the nuts are completely broken down and you have a creamy and white kind of milk. Using a nut milk bag or a muslim cloth strain the milk. lay the cloth on a large bowl, pour the milk mixture in the middle, squeeze all the liquid out until you are left with just the nut pulp.

Rinse the blender. Place the hazelnut milk, melted chocolate, coffee, cacao powder and the pinch of salt into the blender and blend until you have a super smooth and creamy consistency. I didn’t add any extra sweetener but feel free to add a squeeze of maple syrup or agave nectar if needed.

Transfer the chocolate to a pan on a medium heat. Warm up the chocolate for about 5-10 minutes. Using a whisk stir from time to time to make sure it doesn’t burn.

To make the whipped coconut cream:

Remove the coconut milk from the fridge. With a spoon scoop out the thick creamy layer which should have formed top. Don’t use the liquid/watery part (you can use it in smoothies or curries)
Place the coconut cream in a deep mixing bowl and with an electric whisker work the cream for at least 5 minutes. You should have a fluffy, airy kind of cream at the end. If not keep whisking.

To serve pour the chocolate into glasses or mug and top with a generous dollop of the coconut cream, cacao nibs and grated chocolate.

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Kale, Chestnut & Butternut Squash Wellington

This is definitely one the tastiest savoury dishes I have ever made! It’s super filling, indulgent but still packed with veggies and it’s just perfect for all the upcoming festivities. It’s the perfect Christmas main which I promise you, it will not be appreciated just by the veggies 😉 I love serving it with roast potatoes, cranberry sauce and pan fried red cabbage.


1 red onion cut into quarters
150gr of Quorn pieces (from their vegan range)
½ butternut squash, peeled and cut into bite size pieces
4 garlic cloves unpeeled
6 tbsp olive oil
1 tbsp of thyme leaves
200gr of cooked puy lentils (to save time i have used 1 pouch of already cooked ones)
180g pack whole cooked chestnuts roughly chopped
100g of fresh kale destemmed
1 pack ready-rolled puff pastry ( I have used Jus roll)
2 tbsp almond milk for brushing the pastry

Heat oven to 180 degrees Celsius. In a roasting tray place the the onion, squash and garlic with 2 tbsp olive oil, the thyme leaves and salt & pepper to taste. Roast for 25-30 mins until the vegetables are tender but not mushy. Add in the lentils and half the chestnuts. Squeeze the garlic cloves from their skins, reserve halfof the garlic and squash the other two into the lentil mixture. Leave to cool completely.
To cook the quoin pieces simply add them in a frying pan with a dash of olive oil and cook them for 8-10 minutes until slightly soft.
Steam the kale for 5 minutes until it starts to wilt. Squeeze all the water from the kale and then place it food processor along with the reserved garlic cloves, chestnuts, the lemon juice, olive oil, salt & pepper. Blitz until you get a thick pesto kind of consistency.
On a lightly floured surface, unravel the sheet of puff pastry. Start by spreading the kale pesto in the middle all the way across, followed by the roasted veg, quoin pieces and lentils. Brush all the edges with some almond milk, fold over the ends, then carefully roll the pastry lengthways to completely encase the filling into a roll. If you have any extra pastry you can cut out some stars or shapes of your choice to decorate the wellington (totally optional)
Brush the top of wellington some more almond milk and bake for 30 mins until the puff pastry is golden and flaky. sprinkle with some sea salt and serve while still warm.

If you want to find more vegan and vegetarian recipes you check out Quorn website:

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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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