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Prep time: 10 minutes, Serves: 12 cookies



- 1 can of organic black beans rinsed and drained

- 1 medium zucchini grated finely

- 3 tbsp. raw cacao powder

- 1 tsp. vanilla essence

- 2/3 cup organic peanut butter

- 1 heaped tbsp. raw organic honey

- 1 tsp. baking powder
- 1 cup semi sweet dairy free choc chips

- Love



1. Preheat your oven to 150C

2. Line a baking tray with baking paper
3. Blend the black beans in a food processor

4. Add raw cacao powder, vanilla essence, honey, PB & baking powder

5. Continue to blend until well combined
6. Transfer to a bowl and add the zucchini (squeeze out excess water)

7. Add the choc chips and stir well

8. Divide into 12 balls and flatten into cookie shapes on the tray
9. Bake for 40 minutes or until cooked through (keep and eye on them).
10. Let cool and enjoy!
11. For added decoration drizzle melted chocolate over the top.

Black bean, Peanut Butter
& Chocolate Cookies (vegan)

Prep time: 10 minutes, Serves: 2



- 1 packet of silken tofu

- 1 tbsp. maple syrup

- 1 tbsp. raw cacao powder

- 3/4 cup dairy free chocolate chips

- 1 tsp.vanilla extract

- Love



1. Whisk the tofu in a bowl until smooth and creamy

2. Add the maple syrup, vanilla and raw cacao
3. Continue to whisk for a few minutes

4. Melt chocolate chips on very low on the stove until it becomes liquid

5. Pour chocolate into the mousse mixture 
6. Fold gently with a spoon until everything mixes together

7. Pour into pretty jars and sprinkle with coconut and choc chips

8. Put into the fridge and let set overnight.

Creamy Chocolate Mousse
(dairy free)

Prep time: 20 minutes, Serves: 12



- 1.5 cups gluten free flour

- 1 tsp baking soda

- 1 tsp baking powder

- 1/2 tsp celtic sea salt

- 1 cup coconut sugar

- 2 tbspn raw cacao powder
- 1 tbspn apple cider vinegar

- 1 tsp of vanilla essence 

- 6 tbspn coconut oil

- 1/4 cup almond milk

- 1 cup water

- 200g dairy free semi sweet chocolate

- Love



1. Sift the flour, baking soda &powder, salt, sugar & cacao in a bowl

2. Add to the the vinegar, vanilla, coconut oil, almond milk  & water
3. Stir until well combined and smooth

4. Grease your cupcake pan and evenly divide the mixture into 12

5. Bake at 180 degrees celcius for 15 mins or until they feel bouncy 
6. Leave to cool on a rack white you make the icing

7. Melt semi sweet chocolate in a bowl and frost each cupcake

8. Put into the fridge to chill or down them straight away!

Rich Chocolate Cupcakes

(gluten/dairy free)

Prep time: 15 minutes, Serves: 12



- 1 cup almonds

- 1 cup desiccated coconut (a bit extra for coating)

- 1 cup dried apricots chopped

- 1/4 cup honey
- 1/4 cup coconut oil

- 1 tsp of vanilla essence 

- Love



1. Blend almonds in a food processor until a flour like texture forms

2. Add desiccated coconut and continue to blend
3. Add the apricots, coconut oil, honey and vanilla essence

4. Continue to process until well combined

5. Wet your hands and take a large teaspoon of the mixture
6. Roll into balls and roll in a bit of desiccated coconut

7. Place on a plate and then refrigerate for an hour or two to set

8. Enjoy! These as a great afternoon tea snack or kids lunchbox idea 

Apricot & Coco Bliss Balls

Prep time: 15 minutes, Serves: 12



- 400g can of chickpeas (rinsed and patted dry)

- 1/4 cup gluten-free all purpose flour

- 2 tsp. vanilla extract

- 3/4 cup of nut butter (almond, cashew etc) or peanut butter
- 1/4 cup Raw Honey 

- 1 tsp of baking powder

- 1/2 cup semi-sweet dark choc chips

- Pinch of salt

- Love



1. Preheat oven to 175°C.

2. Food process all of the ingredients exept the choc chips
3. Blend until thick and smooth. (if mix is too wet add more flour)

4. Transfer to a bowl and stir in the choc chips

5. Wet your hands and take a large teaspoon of the mixture.
6. Roll into balls and flatten slightly.

7. Place onto a tray lined with baking paper.

8. Bake for 15 minutes (they should be soft to touch and will not harden)

9. Let cool slightly and enjoy! These are best to eat warm.

Nut Butter & Choc Cookies
(gluten free)

Raw Cacao Bliss Balls

Prep time: 15 minutes, Serves: 12 balls



- 6 tbs raw cacao

- 3 cups walnuts

- 14 mejool dates (pitted)

- 2tbs flaxseed

- Pinch himalayan sea salt

- Desiccated coconut or chia seeds for topping

- Love



1. Soak dates in warm water to soften for 5 minutes

2. Add walnuts, cacao and salt to food processor and blend

3. Add dates and blend until combined.

4. Roll mixture into 3cm sized balls

5. Sprinkle with either dessicated coconut, chia seeds or cacao

6. Put into the fridge to firm up fo an hour and enjoy!


Raspberry Lemon Muffins

(gluten free)


- 1 3/4 cups gluten-free flour

- 1 tsp. baking powder

- 1/2 tsp. baking soda

- 1/2 tsp. himalayan sea salt

- 2 organic, free-range eggs

- 1/2 cup melted coconut oil
- 1/2 cup B-Grade Maple Syrup

- 1 tsp. vanilla essence

-  Juice of 1 lemon

-  Zest of 1 lemon

- 1 1/2 cups raspberries

- Love



1.  Preheat oven to 175 degrees fahrenheit (350 celsius)

2.  Mix flour, baking powder, baking soda and salt into a bowl

3.  In another bowl mix eggs, coconut oil, maple syrup and vanilla 

4.  Add the lemon and lemon zest

5.  Pour wet mixture into dry mixure and fold gently until mixed

6.  Fold in raspberries gently

7. Bake in the oven for 15-20 mins (use a skewer to test if it comes out clean)

8. Enjoy! Eating these warm about 15 mins out of the oven is best.

(Gluten free baked goods tend not to last more than a day or two)


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