Creamy Coconut Bars


 For once, I wanted to make a treat that wasn’t chocolatey and these were a huge success with my taste testers  (and myself!). The base is nutty and crumbley with a creamy and coconuty top and they go well with pretty much everything, especially a good cup of coffee! They also keep perfectly in the fridge, tasting just as fresh for about 5 days!

Makes 12

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For the Base:

2 Cups of Ground Almonds

1/4 Cup of Almond Butter

1/3 Cup of Honey/Agave

1/4  of Desiccated Coconut

For the Top:

2 Cups of Cashews, Soaked Overnight

1Cup of Desiccated Coconut

1/4 Cup of Coconut Oil

1/4 Cup of Agave


Combine all the base ingredients in the food processor until you have a clumpy mixture.


Press the mixture into your baking tin lined with parchment paper (I ran out so I use tin foil!).


Drain the cashews and add them to the food processor and blitz until they’re all broken down and you have a soft mixture.


Add in the coconut and blitz until combined.


Transfer the mixture to a large bowl and then add in the coconut oil and agave and mix until you have a smooth creamy (delicious) mixture.


Spread the mixture out over the base and sprinkle with a little more coconut.


Pop in the fridge to set for about an hour and then slice and enjoy!


This recipe is Gluten Free, Dairy Free, Vegan & Paleo.

Eggs al Pomodoro


As an egg fiend I’m always looking for ways to switch it up and this is one of my favourites lately. The tomato, basil and garlic combo tastes amazing with scrambled eggs and it’s a great healthy, fresh and low carb way to spruce up your breakfast!

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Per Person


3 Eggs

Handful of Cherry Tomatoes, Fresh & Good Quality

4 Large Basil Leaves

1 Clove of Garlic

Olive Oil

Salt & Pepper


Chop your cherry tomatoes into little chunks. It’s really important to get good, fresh tomatoes! Finely chop the garlic and roughly chop the basil.


Add them to a bowl with a good drizzle of olive oil and a pinch of coarse salt and toss it all around.


Scramble your eggs how you like (I use 2 whole eggs, one extra egg white with a bit of coconut oil in the pan).

Plate the eggs, top with the tomato mixture, season with salt/pepper and enjoy!


This recipe is Gluten Free, Dairy Free & Paleo.

Healthy Hot Chocolate


Who knew there was such a thing? Well there is and it only takes two minutes to make! Rich and frothy with no guilt- the ideal movie night treat!


Per Person


1 Mug of Almond or Coconut Milk, Unsweetened

2 Tablespoons of Cacao Powder

1 Tablespoon of Honey/Agave/Stevia

Cinnamon (Optional)


Heat your milk to a little hotter than drinking temperature. Add the hot milk, cacao powder and sweetener to the blender and blitz on high for about 30 seconds to get it nice and frothy.


Pour the hot chocolate into a mug and sprinkle with a little more cacao or cinnamon and enjoy!


This recipe is Gluten Free, Dairy Free, Vegan & Paleo.



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