The Best Chocolate Mousse


In the past I have tried different type of chocolate mousse and although they were all delicious in their own right they never felt like the “real deal”, you know what I mean, right?

This chocolate mousse is the final combination of all my previous attempts, it’s super easy to make and it just so decadent, rich, thick but fluffy at the same time, for me it’s just the ultimate, dairy free and healthy chocolate mousse.

The best thing about it is that you can enjoy it without any guilt attached as it’s made of only wholesome ingredients and as usual you can decide how much sweetener you want to add to it. It’s also the perfect dinner party dessert as I promise you nobody will ever think that is vegan and  actually good for you!

I love topping it with fresh berries and coconut chips and for an extra indulgence I love to drizzle melted dark chocolate on top, the contrast between cold and hot is just to die for! J

Makes 2 pots


1 ripe avocado

1 very ripe banana (spotty skin)

 1 heaped teaspoon of almond butter – you can also use cashew butter

 2 heaped tablespoon of coconut milk – For this recipe is very important to use the coconut milk from a can and to use only the solid part. If you buy organic, without any emulsifier,coconut milk it will normally be solid on top so you can just scoop it out with a spoon. If you buy regular coconut milk make sure to put the can in the freezer the night before and that should work the trick.

 2 tablespoon of coconut syrup or sweetener of your choice (it has to be liquid)

 2 tablespoon of raw cacao powder

 Toppings (all optional but all delicious):

 Fresh blueberries

Fresh raspberries

Coconut chips

Melted dark chocolate

This recipe couldn’t be simpler! Peel the banana and the avocado and place them into a blender with the rest of the ingredients. Blend until smooth. You want a thick and silky consistency. Scoop the mousse out of the blender and divided into glasses or dessert pots and place them in the fridge for an hour. This will help to thicken up even further, resulting in a super creamy, dense and chocolately mousse!

Remove them from the fridge and top them with the fresh berries and coconut chips. To finish drizzle them with the melted dark chocolate and enjoy!

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Orange and Chocolate Oats Cookies


One of my favourite combination in the sweet world is definitely orange and chocolate. Jaffa cakes used to be one of my most loved treats, I just adore the contrast between the tanginess of the orange and the richness of the chocolate, yum!

These cookies incorporate perfectly this delicious contrast but they are also packed with goodness! They are almost entirely made with oats which I like to call the “Everyday Superfood”. Oats have been proven to lower cholesterol, they are also packed with a specific antioxidants which reduce the risk of cardio-vascular disease, they help stabilize the blood sugar level, they are high in fibre which have been famously known to help protect us against cancer. Apart from all these incredible health benefits oats are by far my favourite  grain to bake with as it’s so easy to transform them in flavour (just put them in a blender) and they work well in almost any recipe.

I like to dip the cookies in melted dark chocolate (the darker, the better) and top them with chopped pistachios and shredded coconuts. So far these have been my favourite combination of flavours and textures but you can totally experiment with different toppings of your preference. These cookies are also so cute and pretty to look at so they could be the perfect handmade gift or they would be ideal for kids parties too.



2 cups of oats

2 tablespoon of melted coconut oil

2 tablespoon of almond butter

3 tablespoon of coconut or date syrup (for this recipe you want to use a sticky sweetener so it will help to hold the dough together, you can add more if you like it sweeter)

The zest of 1 orange

1 teaspoon of orange essence

The juice of 1/2 orange

2 tablespoon of brown rice flour


To decorate:

75 gr of good quality dark chocolate ( I have used 80% cacao Madecasse)

shredded coconuts

chopped pistachios


Start by preheating the oven at 180 degrees Celsius. Place the oats into a  blender and blend until they reach a flour consistency. Transfer the oat flour into a mixing bowl and add all the remaining ingredients apart from the rice flour. Start by mixing it with a spoon and when the flour starts to absorb the liquid use to finger to roll it into a dough. It should be quite sticky but not too wet. If it’s too wet add the rice flour.

With a rolling pin gently roll the dough onto baking paper (so it won’t stick to the surface). With a cookie cutter of your choice cut out the cookies and place them onto a baking tray. The dough is slightly crumbly so you will have to be extra gentle in rolling and cutting it but it’s worth the effort!

Once you have cut all your cookies bake them in the oven for 15 minutes until the edges are starting to get golden.

While the cookies are baking melt the dark chocolate by placing it into a ceramic/glass bowl on top of pan with boiling water. It shouldn’t take more than few minutes until all the chocolate is completely melted.

Remove the cookies from the oven and leave it on one side to cool. After about 10 minutes decorate them with the melted chocolate, you can drizzle it or you can completely cover them with it,it’s entirely up to you! Topped with the chopped pistachios and shredded coconuts. Leave them to harden up for about 20-30 minutes. You can place them in the fridge to speed up the process. Enjoy!



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Strawberries and Raspberries Jam Slices


I have been loving baking with fresh berries recently, they just add some much natural sweetness without the need to any added sugar. Strawberries are also in season now in the UK , hurray! Even more reason to include these little gems in your daily diet.

What I love about these bar is the crunchy bottom layer in contrast with the gooey and jammy fruit layer, is so similar to the traditional jam tart, one of my favourite treat! The crunchy nutty crumble-consistency layer makes it even more delicious adding so much flavour and texture.


Although they are super yummy they are also relatively low in sugar and they can be enjoyed also for a more decadent breakfast. I personally love serving mine with some extra fresh berries and some coconut yogurt, is just the best combination!




For the base:

2 cup of oats flour ( I just grind some porridge oats in my blender)

2 tablespoon of melted coconut oil

2 tablespoon of almond butter

3 tablespoon of maple syrup (please add more if you feel is not enough)

1 teaspoon of cinnamon

For the jam layer:

200 gr of fresh strawberries

200gr of fresh raspberries

2 tablespoon of chia seeds

2 tablespoon of coconut sugar

1 teaspoon of vanilla essence

For the crumble layer:

1 cup of jumbo rolled oats

½ cup of shredded coconut

3/4 cup of  almonds (pecans will work as well)

1 tablespoon of melted coconut oil

2 tablespoon of maple syrup

1 teaspoon of cinnamon

Optional: almond flakes

Start by preheating the oven at 180 degrees Celsius.

To make the base: place the almond flour and the cinnamon into a bowl.Add the almond butter, maple syrup and coconut oil and combine together with your finger.

You should have quite a hard and a bit sticky dough. With a rolling pin spread it out on a baking sheet and place it on baking tray, level it with your finger if needed. With a fork makes few holes in the dough so it will bake evenly.

Place it in the oven for 20 minutes.

While the base bakes make the jam filling: in a sauce pan place the strawberries and raspberries with a splash of water, cook it gently for 5 minutes. At this point add the chia seeds and coconut sugar. Let is cook on a low heat for another 10 minute. The chia seeds will help to thicken it up.

Remove the baking tray from the oven and leave it on one side.

To make the crumble topping: place the nuts, oats in a food processor and pulse it for few seconds. Don’t over process it, you still want to have a chunky texture. Remove the mixture from the food processor and place it into a bowl. Add the melted coconut oil, shredded coconut, cinnamon powder and maple syrup and mix it well until everything is nice and sticky.

Spread evenly the berries jam onto the half baked base then top it with the nutty crumble making sure all the surface is covered. If using sprinkle the flaked almond on top and bake in the oven for a further 15-20 minutes. You don’t want to over baked it as the jam will dry out too much, just baked it until start to become golden brown.

Once out of the oven leave it in the tin to cool down completely otherwise it will be likely to fall apart. Slice it into squares and enjoy!


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Super Protein Quinoa & Buckwheat Granola

IMG_9274Although I love a good old fashioned oats based granola, it can get a bit too much when you want to sprinkle it on top of your porridge, oats on top of oats? You know what I mean.

So this granola has been one of my recent favourite toppings for overnight oats, smoothies, chia puddings and even desserts. It’s the perfect post work out breakfast or snack as it’s jammed packed with protein thanks to the quinoa, chia seeds, nuts and seeds.

I like to make huge batch because it safely keeps in an air tight jar for up to 4 weeks so whenever I fancy something crunchy and a bit sweet I can always grab and handful. As always I personally believe than making your own is much better than buy it in the store as you can decide exactly what goes into it and this case you can also decide how much sweetener you want to add. I like to keep my granola quite low in sugar, so I have only used dried apricots which mixed with the cashew butter and coconut oil create the most delicious, sticky sweet paste!Feel free to add a bit of maple syrup or honey if you like it sweeter.


2 cups of cooked quinoa

¾ cup of buckwheat groats

1 cup of  coconut chips

½ cup of chia seeds

½ cup of pumpkin seeds

½ cup of sunflower seeds

1 cup of dried apricots ( try to buy the ones without any sulphites)

2 tablespoon of coconut oil

2 tablespoon of cashew butter (almond butter will work as well)

1 cup of mixed chopped nuts or the nuts of your choice ( I have used a mix of almonds, pecans and brazil nuts)

1 tablespoon of cinnamon powder

Optional to add after the granola is baked:

1 cup of goji berries

1 cup of quinoa or brown rice pops

Start by preheating the oven at 150 degrees Celsius.

In a food processor combine the chopped dried apricots, nut butter and coconut oil until a sticky paste starts to form.

In a separate bowl combine your other ingredients: quinoa, buckwheat, coconut chips, chia seeds, seeds and the chopped nuts. Sprinkle the cinnamon powder and mix well. Add the sticky paste and with your fingers massage it into the granola until it’s evenly spread.

Cover a large baking tray with parchment paper and spread the granola on it. Place the tray in the oven and bake for 10 minutes. Give it a good stir so the bits on top will not get burned. Place it back in the oven for another 20 in total. Every 10 minutes I would recommend to stir to avoid burning.

Once is all nice and gold  take it out of the oven and leave it to cool for at least 20 minutes. Once cold add the goji berries and quinoa or brown rice pops (if using) Store it in air tight jar for up to the 3-4 weeks.

I love serving mine with almond milk or coconut yogurt with fresh fruit.


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Miso glazed aubergines with quinoa tabbouleh

IMG_9140This dish is definitely one of my favourite summer dinner. Although is not summer yet and the temperatures in England are everything apart from summery, I have been craving lighter and fresher dishes lately and this always managed to hit the spot. The marinade for the aubergines is just so delicious even by itself, it’s sweet but salty and it has a lovely tangy notes from the lemon. The perfect accompaniment is a herby quinoa tabbouleh with lots of parsley, mint, lemon and chilli. All these flavours juts work wonderfully together creating a light but very filling dish which will bring you sunshine no matter where you are! 😉

You can eat the dish as it is or if you want to make it even more delicious drizzle it with this super creamy tahini dressing which works perfectly with all these middle eastern inspired flavours. I have been actually obsessed with this dressing recently, it works well with any kind of salad, stir fries or even roasted veggies.



1 large aubergine or 2/ 3 baby aubergines

2 cups pf cooked quinoa

1 bunch of fresh parsley ( I used the flat leaf one)

1 bunch of fresh mint

The juice of 1 lemon

1 teaspoon of date syrup

2 teaspoon of brown rice  miso paste

Salt and pepper to taste

For topping:

Fresh pomegranate seeds

Sesame seeds

Fresh chopped red chilli

Pine nuts

For the dressing:

1 tablespoon of tahini

The juice of ½ lemon

The juice of ½ orange

1 teaspoon of tamari

A splash of water if needed to adjust the consistency


Start by preheating the oven at 180 degrees Celsius.

If you are using a large aubergine slice it in round disks, if you are using baby aubergines you can slice them lengthways. Prepare the marinade: in a bowl put the miso paste and date syrup and mix together adding a splash of lemon juice. Using a kitchen brush covered the sliced aubergine with the marinade. Place them in a baking tray and add a tiny bit of water at the bottom of the tray. That will prevent the aubergine from drying out too much and will keep them moist.

Bake in the oven for 15-20 minutes. While the aubergines are cooking make the quinoa tabbouleh: chopped the fresh herbs very finely, if you are not a good chopper like me place them in a food processor and blitz them coarsely. To the fresh herbs add the cooked quinoa and the juice of 1 lemon. Adjust with salt and pepper.

Make the dressing: place the tahini, orange juice, lemon juice and tamari into a bowl and whisk well. Add gradually a bit of water if you feel the consistency of the dressing is too thick. It should be creamy but still quite runny.

Take the aubergine out of the oven, at this point they should be quite soft and squishy. Place them on a plate on top of your quinoa tabbouleh. Top with pomegranate seeds, fresh chopped chilli, sesame and pine nuts  and drizzle the dressing on top .





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Banana, sultanas and cacao breakfast bars


I am always on the hunt for on the go breakfast recipes. I have been loving working out before go to work recently and although most of times I have breakfast after my work out, sometimes I like to have a little snack before as well (any excuse to eat is always a good one).

Most of the breakfast bars you buy in the shops tend to be packed with sugar, so I definitely recommend to make your own, especially when they are so easy as these banana, sultanas and cacao one.

You can make these bars completely sugar free, by eliminating the dates syrup and using only extra ripe bananas that combined with the plump sultanas should add enough sweetness.

The extra bonus of these bars is that they also taste of chocolate and let’s face it, who wouldn’t want a bit of chocolate in the morning? J These are totally chocolatey and yet totally healthy as I have used raw cacao, that in case you don’t know is packed with anti-oxidants, magnesium, calcium, zinc and copper! So enjoy these beauties without any guilt, knowing that they are actually good for you!



2 cups of oats

2 very ripe bananas (make sure they are nice and spotty)

2 tablespoon of raw cacao powder

1/2 cup of sultanas

1 teaspoon of cinnamon

1/2 cup of coconut oil melted

2 tablespoon of date syrup ( you can leave this out if you want to make them completely sugar free, the bananas should add enough sweetness)

1/3 of a cup of almond milk (add more if the consistency is too dry)


Preheat the oven at 180 degrees Celsius.

Start by soaking the sultanas by covering with warm water and set on one side for at least 1/2 an hour.

In a bowl mash the bananas with a fork. Add all the other wet ingredients. Drain the sultanas and squeeze the excess water out. Add them to the bowl.

In a separate bowl mix all the dry ingredients. Add the wet ingredients to the dry ingredients and mix well together. Line a baking tin with parchment paper, pour the batter into it and smooth it out with the back of a spoon.

Place it in the oven and bake it for about 25-30 minutes. Leave it to cool for about 10 minutes into the tin, before transfer it to a cooling rack. Slice it into bars and enjoy!

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Almond butter, cacao and banana hummus


If you have been following me for a while you will probably know by now that there three things which I am totally obsessed with:

  • Almond butter
  • Chocolate
  • Hummus

So I thought why not combine these three things together?! I know it sounds really weird (chocolate hummus what?!) but I promise you it works so well. If you think about it, chickpeas have a very neutral flavours, unless you add spices or seasoning to them they taste pretty bland. For this reason I think they are the perfect base for this protein packed spread. Add almond butter for creaminess and flavour, banana for sweetness and when you finally add the raw cacao powder the all thing just come together in a beautiful silky, creamy, packed with goodness chocolate flavoured spread!

It’s just the perfect post workout snack or breakfast. I love spreading some on rye or gluten free bread and top it with fresh sliced strawberries or more bananas.

After this so successful experiment I feel like the sky is only the limit when it comes to flavoured hummus! I am already thinking about new sweet combinations, uhm… will definitely keep you posted!;)


1 cup of cooked chickpeas ( if you are using tin ones please make sure they have no salt in it)

2 heaped tablespoon of almond butter

2 heaped teaspoon of raw cacao powder

2 very ripe bananas ( make sure they are nice and spotty)

1/2 teaspoon of cinnamon powder

2 tablespoon of dates nectar ( you can also use honey or maple syrup, I find the caramel flavour of the dates goes really well with the other flavours)

1/2 cup of almond milk (go for a creamy non diary milk, I wouldn’t recommend to use brown rice milk in this recipe)


Simoly place all the ingredients into a food processor and blend until smooth and creamy. I have used my Vitamix in this occasion and it worked perfectly. If you feel your hummus is too thick add gradually more almond milk until you reached the desire consistency.

Keep in an airtight container or jar 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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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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Almond butter and cacao cookies – grain free


These are possibly the easiest cookies ever! They literally required an handful of ingredients and the cook in no time. They are gluten free and they also happen to be paleo as I have used almond flour which gives them a dense and rich consistency. If you don’t have almond butter on hand you can totally swap it for peanut butter or cashew butter would probably work as well. These little beauties are packed in protein and relatively low in sugar so they also say ideal as a post work out snack.


1 tbsp of melted coconut oil

8 tbsp of almond butter

100 gr of ground almonds

3 tbsp of date syrup or maple syrup ( use more if you want them sweeter)

1 tbsp of raw cacao

1 pinch of salt

1 tsp of vanilla extract

1/2 tsp of baking soda

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

In a large bowl with a fork mix the almond butter with ground almonds and the baking soda. Add all the remaining ingredients and stir throughly.

Scoop 1 tablespoon of cookie dough at the time and with a fork mashed delicately down onto the baking tray. Keep doing so until you finish all the dough. Decorate with almonds (optional).

Place in the oven and bake for 15-17 minutes until they are slightly golden brown.

Remove the tray from the oven and let them to cool for about 10 minutes. They will still be soft as soon as you taken them out but they will harden once cooling down.

Store in air tight container or jar for up to a week.


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