Coconut Pralines


These really hit the spot. You can’t go wrong with chocolate, coconut and almond butter! They’re nice and light (for a chocolate!) and are so easy to make- perfect for a last minute gift or dinner party treat!

Makes 20-24



For the Filling:

1 Cup of Desiccated Coconut

1/4 Cup of Coconut Oil

2 Tablespoons of Agave

2 Tablespoons of Almond Butter

1/2 Teaspoon of Vanilla Extract

To Cover:

75g of Dark Chocolate

Add all the filling ingredients to a bowl and mix them together. Add it to your food processor and blitz on high for about 30 seconds until the coconut breaks down and you get a bit more of a paste.


Start melting your chocolate and while it’s melting shape about a teaspoon of the filling into a ball for each chocolate. I used my teaspoon measure to shape mine into little domes but you can use your hands.


Dip each ball into your chocolate (shake off any excess) and lay on a plate covered in parchment paper. I topped each one with a coconut curl before popping them int the fridge to set.


When they’ve hardened, they’re done!


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

Quinoa Heaven Bowl


This is my dream lunch/dinner. It’s just loads of my favourite insanely yummy things piled all together at once. It’s also really light, full of flavour and packed to the brim with protein, fibre and antioxidants. Quite literally heaven in a bowl.

Serves 2

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10-12 Asparagus Stalks

2-3 Cloves of Garlic

Juice of Half a Lemon

1 Tablespoon of Coconut Oil, Melted

1 Cup of Cooked Quinoa (cooked in chicken/veg stock)

1 Large Handful of Rocket

1 Avocado

2 Eggs

2 Tablespoons of Pumpkin Seeds

Salt & Pepper


Snap the ends of your asparagus and lay them out in a roasting tin. Bruise the garlic with your palm and pop it in (skin on- your not actually going to eat it but the bruising it will flavour the asparagus as it roasts). Drizzle with the coconut oil and lemon juice and sprinkle with salt. Roast at 200’C for 10-12 minutes.


While thats cooking, divide the quinoa into two bowls and toss in the rocket.


Toast your pumpkin seeds in a dry pan until they’re plump and flavourful (about 3 minutes). Set them aside on a plate and leave the pan on.


Add a little coconut oil to the pan, then start frying your eggs.

When the lemony asparagus is done, arrange it in the bowl.


Cook the eggs to your liking and then pop each one on top of the asparagus, top it with half an avocado each and scatter the toasted pumpkin seeds all over. Sprinkle with salt and pepper and enjoy!


This recipe is Gluten Free & Dairy Free.

Paleo Carrot Cake Granola


I’ve just moved house and there’s no better way to break in a new kitchen than to fill the house with the smell of fresh granola. Carrot cake is one of my favourite things and this is such a yummy twist on my other  flavours, you won’t believe how much it tastes like it! Perfect for upcoming winter mornings and a handful (or three!) makes a delicious healthy snack!

Makes 1 Jar

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1 Cup of Ground Almonds

1/2 Cup of Desiccated Coconut

1/2 Cup of Flaked Almonds

2 Medium Carrots

3/4 Cup of  Walnuts

1 Teaspoon of Mixed Spice or Cinnamon

1/2 Teaspoon of Vanilla Powder

1/4 Cup of Coconut Oil, Melted

1/4 Cup of Agave Syrup or Honey

Roughly chop the walnuts and add them to a large bowl. Grate the carrots in on top and then add the rest of the dry ingredients in and mix it all to combine.


Then add the coconut oil, followed by the agave and mix.


Spread the mixture out evenly on a baking sheet and bake at 170 ‘C for about 15 minutes. Check it half way through and mix it around with a spatula so that it cooks evenly. When it’s a toasted golden colour take it out and use the spatula again to break up any big chunks.


Leave it to cool completely before storing it so that it gets nice and crunchy.

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


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