Makes: 9 squares


150g berries
2 tbsp chia seeds
1 tbsp raw honey/ coconut nectar
220g walnuts
200g almonds
100g sticky dates (if your dates are really dry soak in hot water for ten minutes then drain well) 
2 tbsp coconut oil

To make:
First make the chia berry jam, place the berries in a bowl and mash with the back of a fork (leave some chunks of fruit for texture). Stir in the honey/coconut nectar  and taste to see if it needs any extra. Add the chia seeds and mix well. Cover and place in the fridge for an hour.
To make the crumble blend the almonds untill they become large crumbs, you still want some crunch so its good if they are just roughly blended. Add the walnuts blend again. Add the dates and coconut oil, process until it becomes sticky and holds together when you pinch it.
Line a square cake tin with baking paper and press firmly into the base 3/4 of the crumb mixture. Pour over your jam and spread evenly. Sprinkle the rest of the crumb over the top and gently press it down. Pop in the freezer for a couple of hours and then cut into squares! 




Time : 15 mins
Makes : 5


120g dates Soaked in hot water for 10 mins then drained
2 heaped tbsp cacao powder
100g ground almonds
Small drop of organic mint extract

To Make:
Simply add all ingredients to a processor/blender and blend until sticky. If it is still dry after a few minutes then add a tsp water and mix again. Roll into balls and place in the fridge to set for an hour. (I make a double batch and freeze half for snacks or decorating cakes) 



Makes 2 individual puddings



200g ground almond
100g dried unsulphured apricots
40g sultanas
zest of half an orange
1 tsp cinnamon
1 tsp ginger powder
small grate of fresh nutmeg (if you have it)

To make

Place all the ingredients into a processor or good blender, mix until everything has combined and the mixture sticks together when pinched. This may take a few minutes if you have very chunky apricots.
Grease two individual ramekins with a little coconut oil. Place half the mixture into one and push down with the back of a spoon as you go, repeat with the other ramekin. Place the two puddings into the freezer for a couple of hours. (Unless you are icing with coconut cream then they can go in for 40mins-1 hour, see below)

For the icing there are two methods, the expensive one is melting cacao butter using a bain-marie method. When it's fully melted, run a pallet knife around the edge of each ramekin and they should slide out. Pour the melted cacao butter over the puddings and pop a mint leaf and goji berry on top to look like holly. The colder the pudding the better for this method as the butter will set instantly.
The other method is blending the solid part in a can of full fat coconut milk, add a bit of vanilla and liquid sweetener like pure maple syrup then dollop on top! Sometimes when you buy the cans they already have a solid top but other times you will have to put the can in the fridge overnight for it to solidify. 
Either method is great and tastes yummy! Enjoy x


Makes: 12 biscuits



200g gluten free oats
2 Tsp cinnamon
7 Medjool dates or 10 normal dates soaked for 10 mins
1 Tbsp melted coconut oil
Dash of vanilla extract
Small pinch salt
half a cup of water (or the date soaking water)

150g raspberries
10g chia seeds
2 Tbsp coconut nectar (pure maple syrup or honey)

To make
The chia jam takes a good few hours to set so I suggest making it the night before. Blend the raspberries and sweetener (adjust to your preference, or add some extra vanilla) then pour the puree into a tupperware and stir in the chia seeds. Leave in the fridge over night.

For the biscuits, add the oats and cinnamon to a processor and blend until it becomes a flour. Then add the salt and dates while the processor is running, once it has been evenly incorporated pour in the coconut oil. Then a Tbsp at a time add the water while the processor is running do this slowly until the mixture starts to cling together like a dough.
Gather the dough into a ball and roll out onto an even surface, use cookie cutters to cut out your preferred shapes, add a tsp of jam in between each biscuit and then place all biscuits onto a tray back in the fridge. Leave to set for an hour this helps the biscuits soak up the excess jam and become more stable.




Makes: 8 bars

Time: 10 minutes to make and 30 minutes to set


1 cup dried unsulphured apricots
3 tbsp coconut oil
1 heaped tbsp raw ginger honey ( alternatively you can use 1 tbsp of natural liquid sweetener and 1/2 tbsp fresh grated ginger. Or even ginger powder)
100g almonds (activated or raw)
90g oats (gluten free or ordinary)

To make

Place 80g almonds in a good quality blender and process until a large crumb forms, place the almonds into a bowl and set aside. Add the apricots, coconut oil, honey to the blender and blend until a paste forms. Add the rest of the dry ingredients to the blender and pulse until everything is incorporated. If the mixture still seems a bit dry add a teaspoon of water. Chop the remaining almonds and stir in for extra crunch. Press the mixture into a lined square baking tray. Mine was 8 x 8 but you can use a smaller one you'll just get thicker bars! Place in the freezer for half an hour then once sliced it can be stored in the fridge.



Makes 1 large glass

This is my favourite weekend breakfast! it's so simple but so tasty.


  • 1 Banana 
  • 1 cup almond milk
  • 1 tbsp pure smooth peanut butter
  • 1 tbsp gluten free oats (or ordinary) 
  • 3/4 ice cubes
  • 1 tsp coconut oil (optional)

Place all the ingredients into the blender, blend until smooth and creamy. Pop a few more ice cubes in the glass, then enjoy!


Makes: 8 large balls or 16 small

Time: 15-20 mins

Vegan, dairy-free, gluten-free, refined sugar-free


230g organic almond meal*
2 heaped tbsp 100% peanut butter – Biona or Meridian are good brands but if you are going fully raw see how to make your own here
2 tbsp virgin coconut oil
1 or 2 tbsp liquid sweetener (honey, pure maple syrup, brown rice syrup) 
5 squares of good quality dark or raw chocolate

To make

* If you have spare almonds hanging around simply throw 230g of these into a processor or good blender and blitz until a fine crumb forms like pictured above. But be careful because if you blend for too long the oils will release and it will become wet.

Put the rest of the ingredients apart from the chocolate in with the almond meal and blend. Keep blending until the mixture starts to stick to the sides, scrape down the edges and blend again. After a couple of minutes squeeze a bit of dough with your fingers. If it sticks together and can be moulded into a ball, perfect! If not, pulse until this happens. Once the mixture sticks together roughly chop up your chocolate squares and stir them into youre dough. Pick up big tbsp size chunks, squeeze and roll into ball shapes - you should get 8 large or 16 small from this. Pop in the fridge for 15- 30 mins, then ENJOY x


Makes: 2 muffin size tarts

Vegan, dairy-free, gluten-free, refined sugar-free



70g almonds soaked overnight (minimum of 4 hours)
80g pitted dates 


100g cashews soaked overnight (minimum 4 hours)
zest and juice of half a lemon
1 tbsp coconut oil
1 tsp vanilla extract
2 tsp liquid sweetener ( I used coconut  nectar, but you can use honey, pure maple syrup etc) 

Prepare a muffin tin by lining two dips with non-PVC cling film to make it easy to remove. Alternatively you can cut a strip of baking sheet so it pops out each side to act as a lever.

Drain and rinse the soaked almonds and add to a processor with an S blade. Blend until it becomes fine crumbs then add the dates. Keep blending until it clumps together and becomes a sticky dough. Push the dough into the muffin tins and keep adding and pressing into the sides like above. 

Cover and pop in the freezer while making the topping. Drain and rinse your cashews and add to the processor with all the other topping ingredients, keep blending and scraping down the sides as you go. If you want it to be super creamy blend for as long as you can, or if you’re impatient like me and just want a dessert NOW then blend until satisfied, it might look a little rustic. Once blended either spoon or use a piping bag to fill your muffin cases.

You can top with chopped fresh fruit and edible flowers now before setting or top when you're ready to serve - it doesn't matter either way. Place the tarts into the freezer for about an hour and take out 15 mins before you're ready to serve. Enjoy!



Makes: 9 squares

Time: 45 mins (including setting)

Vegan, dairy-free, gluten-free, refined sugar-free

I made these for the stall this weekend and they were definitely one of the favourites. They have no sweetener whatsoever, just natural sugars from the apricots and dates.



230g walnuts
200g almonds
120g soft pitted dates or 80/90g Medjool dates 
1/4 cup melted coconut oil


400g dried organic apricots (they should be brown in colour instead of orange because they don’t have sulphur to retain the colour)
1 tsp Vanilla extract 
1/4 cup of water
Before you start making the base crumble place your dried apricots in a bowl and cover with hot water.

Set these aside and place your walnuts and almonds into a processor or good quality blender. Pulse until the nuts are slightly ground, then add your soft dates and coconut oil and blend until a sticky dough forms. Set one full cup of crumble dough aside, press the rest firmly into a lined 9 x 9 square tin.

For the filling, drain your apricots and add to the processor with the vanilla and water and blend. Smooth this paste using the back of a metal spoon over your dough and then sprinkle and gently press the remaining crumble that was set aside over the apricot paste. It should look something similar to the picture above.

Set in the freezer for 15/20 mins or fridge for 40 mins before slicing, ENJOY!