Almond & Pepita Not-tella 


As an adult, I’ve learned to master self-control in just about every area of my life. 

I can successfully avoid almost every temptation that will not serve me. I’ve learned how to tame my impulsive urges, sacrificing instant pleasure for lasting bliss.

But there is one chocolatey jar of evil, hazelnut divinity whose presence I cannot be trusted in. I have been known to devour tablespoons full of this delicious Italian condiment in a possessed-like state only to induce a severe sugar coma and the inevitable remorse that comes from consuming vegetable oil, low grade ingredients and a tonne of sugar. 

Although it has been quite some time since my last Nutella relapse, I thought I’d create an action plan to prevent future Ferrero attacks – introducing “Not-tella”.

Not only is it unsweetened and free from carcinogenic oils and crappy milk solids, it is full of omega fats and minerals that make it healthy for you – the simple fact that it is sugar free means you won’t keep wanting to eat more, unlike its seductive supermarket counterpart.

I have made this with almonds and pepitas as I didn’t have any hazelnuts, but with the success of this recipe I’ll be attempting a more authentic hazelnut Not-tella very soon!!

What you need:

  • 700g roasted almonds (preferably activated)
  • 350g roasted pepitas 
  • 1 teaspoon vanilla extract
  • 2 tablespoon coconut oil
  • 1 cup raw cacao

What you do:

All ingredients except coconut oil into your food processor on high speed for 10-15 minutes until natural oils are released and a butter is formed. At this stage you can add coconut oil, process a further 5 minutes, scraping down sides occasionally. 
Jar and store in cupboard or refrigerator. 

Mine has kept 3 weeks and is still going strong 👌


Raspberries & Cream


This recipe is inspired by the beautiful Merrymaker Sister’s creation:
…and my undying love for an Allen’s Strawberries & Cream which do not feature nearly enough in their party favourites 😒

An old favourite re-discovered, de-sugared and re-constructed with love and health. 


What you need:

  • 1 cup puréed raspberries 
  • 2 sheets (30g) biodynamic gelatine (soaked in cold water for 5mins and excess water squeezed out)
  • 1/2 can coconut milk
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract 

What you do:
Gently heat puréed raspberries in saucepan over low heat, add 1 sheet of gelatine and stir until dissolved (5 mins).

Pour raspberry mix into moulds or however you’d like to shape your treats. Freeze temporarily. 


Heat the coconut milk in a saucepan over low heat, dissolving the rest of the gelatine, add honey and vanilla stirring until smooth. Pour onto raspberry moulds and refrigerate until set. 

Makes about 15
You could try this with any frozen berry or fruit

Salted Caramel Dates


Experimenting with all types of salted caramel treats right now and loving how versatile this salted caramel filling is ❤️❤️

Dates are a great source of fibre and mood-boosting potassium, but make sure you consume in moderation as they are also high in natural sugars. This recipe is a perfect finish to those days you have over-exerted yourself physically and emotionally and need a bit of nutritional TLC. 

What you need:

  • 12-15 medjool dates 
  • 3 extra medjool dates (pitted, soaked boiling water 10 minutes) 
  • 1/2 cup raw cashews (soaked over night, drained)
  • 2 tablespoon honey
  • 1 teaspoon Himalayan pink salt
  • Pinch of cinnamon
  • 3 tablespoon coconut oil
  • 1/3 can coconut cream
  • Melted dark chocolate to serve (optional)

What you do:

Slice the dates half way and remove pits. All other ingredients into food processor for 10 minutes, scraping side occasionally – you want this mixture as smooth and creamy as you can get it.

Put salted caramel mix into a piping bag (I used a snap-lock bag with the corner snipped) and fill dates.

Drizzle with melted dark chocolate if you feel like an extra serotonin kick!!

Enjoy xx