RAW Chocolate Caramel Slice

And here it is! You asked… and YOU GOT!





2 cups organic rolled oats (you can use quinoa flakes if you are after a GF version)

1 ½ cups cashews

½ cup almonds

3 tablespoons coconut oil

½ teaspoon salt

3 tablespoons brown rice malt syrup (or agave or maple)


1 cup coconut milk

2 teaspoons vanilla paste or 1 ½ teaspoons vanilla extract

2 teaspoons sea salt

1 cup coconut oil

3 tablespoons tahini paste

½ cup cacao butter (must be raw)

1 cup soaked and drained cashews (drain overnight in warm water)

3 cups medjool dates (soaked in warm water to soften)


½ cup cacao powder

½ cup coconut oil

½ cup brown rice malt syrup

pinch of vanilla bean powder



Combine oats in a food processor or high-speed blender and process until fine. Add the cashews and almonds, blending again until smooth and fine. Add salt, coconut oil and the rice malt syrup and blend until smooth.

Line a baking tin with baking paper and press base mixture into it. Make sure your mixture is flat and level, and press firmly to ensure it holds form. Place the base in fridge while you make the filling.

In a food processor, combine coconut milk, rice malt syrup, tahini paste, vanilla paste, salt, coconut oil and the cacao butter, and blend on high until smooth. Add in the soaked and drained cashews, blending further until completely smooth. Finally, add the soaked and drained dates and blend again until smooth.

Remove the base mixture from the fridge, and pour the caramel filling onto base. Evenly spread the caramel until it is all level, and place back into the fridge.

For the chocolate layer, place all ingredients in a blender and blend until well incorporated. Be sure that you do this on a medium to low level, as the mixture will heat if you blend too fast and the chocolate will separate. Cover the caramel filling with chocolate, and freeze slice for 8 hours (preferably overnight).

Remove from tin and allow to soften slightly before cutting.



Brown Rice Tofu Salad

Here is the recipe for my yummy Brown Rice and Tofu Salad!

Its packed with wholesome and all vegetarian ingredients, and with very little ingredients – you can create a beautiful meal!

You can totally change up the complex carb that you want to use, I have made this recipe using soba noodles and it turned out great! Also, adding the avocado on the side is just for additional healthy fats, however if you are not a fan or are avoiding fats – then simply omit this step at the end!


Brown Rice Tofu Salad


  • 2 cups cooked brown rice
  • 1 cup shelled edamame beans
  • 1/2 red cabbage chipped
  • 1/4 cup chopped coriander
  • 6 stems broccolini, or 1 whole broccoli
  • 1 avocado, enough sesame seeds to cover
  • 1 packet firm tofu
  • 1 tsp curry powder
  • 1/2 tsp turmeric
  • 2 tbsp Tamari (you can also use soy)
  • 1/2 teaspoon coconut oil


  1. Cook brown rice according to packet instructions. Hint: if you are on a budget, use the brown rice cups you can buy in supermarkets – they are super cheap and the perfect portion size. Set aside.
  2. In a medium mixing bowl, combine all ingredients for the tofu sauce. Chop tofu into small squares, and place in bowl. Stir gently (don’t break the tofu), and coat well. Leave to soak.
  3. Prepare cabbage by chopping finely into thin strips. Finely chop coriander, and combine in a large mixing bowl with cabbage. Add cooked rice, and stir.
  4. Prepare broccolini by chopping the stems into four chunks. Steam in a microwave or pot until just tender, this usually takes around 2-3 mins max. Hunt: if haying broccoli, chop the heads only and steam. Add to brown rice mixture.
  5. To cook tofu, heat a pan on a medium heat with 1/2 teaspoon coconut oil. Add tofu, and cook, flipping consistently to reach a golden and crispy texture. Remove immediately after cooking.
  6. Combine tofu with warm rice mixture, and add extra Tamari. Slice an avocado length ways, and sprinkle with sesame seeds. Divide rice between plates, and add avocado! Enjoy!

Vanilla Almond & Chocolate Crunch Cookies

Although I do love traditional chocolate chip cookies that make your mouth water, lately I have been in the kitchen experimenting with all kinds of flavour combinations. I am absolutely loving cookies that are a lighter, more fluffy texture… the kind of cookies that is pillowy and soft in the middle, but still golden and crisp on the outside.

The flavour combination of these cookies actually came along as a bit of an accident. Living in my flat, I have my own cupboard dedicated to housing all of my baking goods (thank you flatmates). I keep all of my baking goodies on the top shelf, generally in containers that are sealed (but hey not everyone is a Tupperware freak like me).

Anyway… all of my items are kept above the area where we prepare and cook our meals. Above the bowls I use when baking. Above the potential mixture I may or may not have been whipping up that afternoon. I think you can see where this is going. Hello almonds falling out of the sky…. and into my basic chewy and glorious chocolate cookie mixture.

Hence, Chocolate & Almond combo.

I am by no means complaining, as I do love the combination of chocolate and nuts together. I actually took a buzzfeed quiz yesterday asking what my favourite thing to pair with chocolate is… and you totally CANNOT go wrong with nuts. Dried apricots… what kind of monster are you?

With the late addition of vanilla, these cookies are super full of flavour and are the light and fluffy texture that I was after. The recipe also uses wholemeal flour, adding to the light and fluffy texture, and also adding to the slightly nutty texture. Adding cocoa is a vital step, so make sure you measure this correctly to achieve a non-dry texture.

You can enjoy these babies un-iced, but who am I kidding, I am a sucker for a rich chocolate icing on just about anything.


Vanilla Almond & Chocolate Cookies


1 ⅓ cups whole meal flour

3/4 cup unsweetened cocoa powder

1 tsp baking powder

½ tsp baking powder

pinch of salt

4 tbsp melted coconut oil, until running and smooth

2 whole eggs, whisked together with a fork

2 tsp vanilla extract

1 cup coconut sugar

3/4 cup dark chocolate chips or cacao nibs

1/4 cup chopped almonds

1/4 cup cornflakes (optional)

Healthy Chocolate Frosting

1 cup chopped dark chocolate (I used 85% dark but you could use paleo / dairy-free / vegan chocolate if necessary)

1/4 cup melted coconut oil

1/3 cup icing sugar

1/4 cup almond milk



  1. Preheat the oven to 180 degrees, and prepare two baking sheets with baking paper.
  2. Using a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, whisk together the melted coconut oil and eggs, ensuring fully combined together well. Add in vanilla and then stir through the coconut sugar.
  4. Combine the dry mixture with the wet, stirring just incorporated. Add in the cacao nibs (or chocolate chips), chopped almonds, and cornflakes (I like these for crunch), and stir again until evenly dispersed.
  5. Using a spoon, place small spoonfuls of the cookie dough onto the prepared baking sheets, making sure that all are of similar size. Gently press down on the cookie dough if you are after a flat and wide cookie, or leave in dollop shapes for a more rounded, light cookie (this is what I usually do).
  6. Bake for 10-12 minutes, or until the cookies are soft to touch and crisp on the top. Be careful not to overcook – as you want to avoid the smell of burnt chocolate!.
  7. Remove from the over, and allow to cool on baking sheets for 10 minutes before transferring to a wire rack to cool completely.
  8. To prepare the icing, combine and mix together the chopped chocolate, almond milk and coconut oil. Stir ingredients until melted and completely smooth. Add in the icing sugar, and stir until smooth once again. Adjust milk and icing sugar to reach a consistency that you are after, adding more milk if too thick – and more sugar if too runny.
  9. Ice cookies once completely cooled, and sprinkle with crushed almonds or crushed cornflakes.

Enjoy! A x

Chocolate Banana Coconut Slice

If you saw my latest recipe post, you will be well aware that I am most definitely the world’s biggest advocate for making and eating banana bread. The traditional recipe that I use for my banana bread is incredibly light and fluffy, yet still jam-packed with flavour… and I can assure you that this kind of banana goodness is sure to warm anyone’s heart in an instant.

Lets get serious though… the combination of chocolate and banana bread. How had I not thought to combine the two before? While experimenting in my kitchen yesterday… I noticed that we had the perfect amount of bananas ready to make my traditional banana bread (you can find this recipe on the blog). Naturally, I thought yes… I’ll whip up my old favourite and everyone will be happy. But then I thought… why not try something a little different, and chuck in a few different ingredients to see how things go.

The result. Perfection.

This chocolatey goodness is perfectly tender and gooey. As well as the addition of cocoa, I also added lots of yummy chocolate chips to give a perfectly sweet and comforting bread. Once the bread is baked, the top will remain lightly crisp on the outside and gets super golden, while maintaining its moisture on the inside. Also, I added pistachios for a pop or colour and nuttiness, and cranberries… because I love this combination and think it works perfectly in with the banana and chocolate textures. However, you could totally add whatever nuts or fruits that you like.

Once baked, I like to ice this slice with a coconut cream frosting, something that I have been experimenting with lately and am now genuinely in love. It’s perfect rich and creamy texture balances with the gooey chocolatey bread, so I have included the recipe for this below. Ensure you ice the bread once its fully cooled, and then if you like (I highly recommend), top this slice with a dark chocolate icing. Then my friends, you have a matrimony made in heaven.

Chocolate Banana Coconut Slice

Screen Shot 2017-06-20 at 8.01.51 PM


  • 1/3 cup coconut oil, melted and left to sit at room temperature
  • 1/3 cup maple syrup
  • 2 eggs
  • 3-4 large ripe bananas, mashed
  • 1/3 cup almond or soy milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/4 cup wholemeal spelt flour
  • 1/2 cup dark cocoa powder
  • 1/4 cup chopped pistachios
  • 1/4 cup chopped cranberries
  • 1/2 cup chocolate chips


  • 1 can of full fat coconut milk (can use coconut cream)
  • 3/4 cup of icing sugar
  • 1/2 tsp vanilla extract


  • 1 cup cocoa butter, chopped
  • 4 tbsp maple syrup
  • 1/2 cup cocoa powder
  • 1 tsp vanilla extract



For the Chocolate Banana Cake

  1. Preheat the oven to 180 degrees and line a long flat brownie or loaf tin with baking paper.
  2. Using a large bowl, combine the melted oil and syrup together with a wooden spoon, adding eggs one at a time until fully incorporated. Add in mashed bananas, vanilla and almond milk, then stir.
  3. In another bowl, combine baking soda, baking powder, cocoa and flour and whisk to mix well.
  4. Combine dry ingredients with the wet using a wooden spoon, folding until just combined. Add the chopped nuts, fruit and chocolate chips, and stir once more.
  5. Pour batter into your greased or lined pan, and bake in the oven for 35-45 minutes, or until a stick inserted into the centre is removed clean. Remove from oven and leave to cool at room temperature completely before icing.


For the Coconut Cream Filling

  1. Add thick coconut milk/cream to a large mixing bowl. Set aside icing sugar and vanilla in a seperate bowl.
  2. Using an electric hand beater, mix the coconut cream for about 1 minute until smooth and creamy. Note, it will have a similar consistency to cream cheese when whipped. Add in sugar and vanilla and mix again until light and fluffy. You may need more icing sugar if the mixture is to runny, and you may need a little water if the mixture is to thick. Adjust and taste as you go.
  3. Once mixed well, turn out onto cake and spread a thick even layer on top of the cake. Set icing in the fridge for 30-40 minutes, while preparing the chocolate topping.


For the Chocolate Top

  1. In a mixing bowl, add finely chopped cocoa butter and melt in microwave in increments of 30 seconds, stirring until melted through.
  2. Once melted, add maple syrup and whisk until thoroughly combined. Add cocoa powder and vanilla, whisking again to combine until there are no clumps.
  3. Top the cooled coconut icing with chocolate, and if you like, sprinkle with a few more nuts, fruit and chocolate drops, before leaving to harden in the fridge until set.
  4. I like to chop the slice into large pieces, and store in an airtight container until ready to eat. Making it last more than a day is harder said than done!!

Dairy Free Banana Bread

This bread is an absolute staple in my household back in Auckland. Its super quick and easy to make, meaning that I often whip it up when I have an extra hour in the afternoon, or even quickly in the evening after dinner.

I have to admit though, its taken me a long time to nail a dairy free version of banana bread. My first attempt created a super moist and flavourful bread, my upon cutting into it, found the consistency to be far too crumbly. The next attempt was even worse, and my batter yielded rock hard bread similar consistency to that of a football. However, all trials aside, this bread seems to work a charm every time, and can be whipped up by just about anyone… in just about no time.

Not only does this recipe form perfectly as both a bread and a cake, but is also perfect for birthday or work celebrations (and those last minute freak outs when you realise you are on Cake Day at school in the morning). I usually leave it un-iced and sprinkle with a little icing sugar, but have also coated it in a melted dark chocolate drizzle for an even more decadent hit of flavour. My suggestion however, would be to leave it un-iced if using it as bread for toast or in slices.

Let me just finish by highlighting the best part about this bread… the god damn HEAVENLY smell that comes out of your oven when you bake it. Your house will literally be a bakers banana heaven, and the way that this bread rises will leave you feeling so proud in just about every other aspect in life. This is super super yummy when eaten warm, and the chocolate bits will melt throughout the bread creating chunky, chocolatey heaven in every bite.

Dairy Free Banana Bread



  • 2 cups plain flour
  • 1 cup coconut or brown Sugar (packed firmly)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp boiling water
  • 3 mashed ripe bananas (the browner the better)
  • 2 tbsp maple or golden syrup
  • 1/2 cup oil
  • 1/2 cup soy or almond milk
  • 1 1/2 cups roughly chopped dairy free chocolate (or regular chocolate chips)


Preheat oven to 180°C. Grease or line a large brownie pan or loaf tin. Depending on how you like to eat your banana bread, a loaf tin will cook faster and work much better for toasting, however a larger flatter pan creates a lighter, fluffier bread for eating.

In a large bowl, combine sifted flour and sugar. Set aside.

In a medium bowl, mash ripe bananas until thick and smooth, and add oil and golden syrup. Stir until well combined. In a smaller bowl, add your baking powder and sodas, and then pour in boiling water. Be careful as this will fizz, but give it a little stir in order to dissolve the powders into the liquid. Add the fizzy liquid to the bananas and stir well.

Add banana mixture to dry ingredients, then stir through the soy or almond milk only until just combined. Add chocolate chips and stir again, reserving a few to chuck on top for good looks. Do not use an electric mixer for this, as the bread will get too aerated and you will have KITCHEN EXPLOSION. Once combined, place into your prepared baking tin evenly. Bake for 20-25 minutes until a skewer comes out clean and the bread has a lovely golden top.

I like to leave this bread un-iced, especially if you are using it for toast slices or if you eat it like a loaf. However, you can easily drizzle some melted chocolate on top for an extra chocolate hit, or sift icing sugar over the top if desired.

Hint: THIS BREAD IS TO DIE FOR WHEN ITS WARM OUT OF THE OVEN. Butter it for toast or just leave it as is and ENJOY x

Healthy Chocolate & Coconut ‘Bounty’ Bars

Healthy Bounty Bars anyone? Hell YAAA

Chocolate staples in our family have always been relatively predictable. Dad would always choose a Bounty Bar, mum never went past a Crunchie, and for me… well it was always a bar of Whittakers Creamy Milk or Dairy Milk Chocolate (lol yes such a plain child). Dad and I would always end up going halves however… my mad FOMO for chocolate meaning he could never enjoy a whole bar of Chocolate Coconut goodness to himself.

Being slightly older now, and slightly less inclined to buy multiple chocolate bars in a week… it would still be wrong of me to say that I don’t miss these times. We all know that cheap and store-bought chocolate bars have a reason to be cheap… But sometimes you just want a little chocolate therapy in your life.

The answer? Healthy Bounty Bars,

Combined in a rich and decadent outer shell of dark chocolate, the creamy coconut filling tastes remarkably similar to the original. In addition, the base is made from almond and coconut, making it taste way much better than the commercial version.

Not only are these far better for you, but they are also super fun to make. I have made them using a large slice pan, and then cutting into bars to take to uni or snack on. However, instead of making these bad boys as a full slice and then cutting them like this, try cutting the set coconut and almond layers into bite size pieces, and then dipping in chocolate for fully-fledged Chocolate heaven.

Thats what I call a combination!

Healthy Chocolate and Coconut Bounty Bars



For the Almond Base

  • 1/2 cup butter, room temperature
  • 1 cup coconut flour
  • 1 cup almond meal
  • 1 cup brown sugar (packed tightly into cup)
  • 1/2 cups
  • pinch of salt

For the Creamy Coconut Filling

  • 2 cups unsweetened natural desiccated coconut (finely desiccated works best)
  • ¼ cup coconut oil, melted till liquid form is reached
  • 2 Tbsp honey or agave
  • 2 Tbsp maple syrup
  • 1 Tsp vanilla extract
  • 1-2 Tbsp. water

For the Dark Chocolate Topping

  • 1/2 cup melted coconut oil
  • 4 Tbsp melted cacao butter
  • 2/3 cup cacao powder
  • 1/2 cup honey


  1. Preheat oven to 180 degrees C and line a brownie pan or baking tray with baking paper. Set aside.
  2. Using a hand mixer and large bowl, beat the butter until smooth and creamy – will usually take around 1 minute. Stop the mixer, and add the two flours to the bowl, followed by the brown sugar and salt. While the beater is on low speed, slowly beat the mixture together until fine crumbs are formed, ensuring to scrape the sides of the bowl where necessary. If it seems a little to crumbly, simply add a little more melted butter and stir through.
  3. Once the mixture is combined and crumbly, press into a slice or brownie pan firmly using your hands. Evenly spread the mixture across the bottom, and place in your oven to bake for 5-10 minutes. The base will not rise, but will be golden brown and hold shape.
  4. Using a microwave or double boiler, melt coconut oil until liquid. Stir in the honey, maple syrup and vanilla, and using a whisk, mix until all liquids are incorporated together.
  5. In a blender, whizz the coconut until super fine.
  6. Using the same blender, pour the coconut oil mixture into the raw coconut and whizz again to combine. Add the water, make sure all ingredients are mixed well. Scrape edges regularly, and mix until creamy and smooth.
  7. Spread the coconut mixture over your almond base, and place pan in freezer to set. This will take at least 30 minutes – 1 hour while you prepare chocolate topping.
  8. While the bars are setting, melt coconut oil and cacao butter over a double boiler. Add your honey, and stir briskly until the liquid is all combined. Remove bowl from the heat, and sift in the cacao powder, stirring until it is dissolved and liquid.
  9. Once the bars are set and the coconut is firm, remove from the freezer and pour over chocolate mixture. You can sprinkle with coconut over the top at this point if you like, but I like to keep mine plain. Keeping your tray completely flat, place back in the freezer for 15-30 minutes to set.
  10. When set, cut the slice into bar or bite size pieces. Store slice in fridge or a cool area.

Brown Rice & Quinoa Pumpkin Salad

I have recently been swamped with emails regarding ‘meal prep’ ideas for students living on a budget.

Naturally, these sort of recipe requests get me super excited. Though I am not someone who plans meals for the week ahead, the idea behind preparing your meals (especially at uni or work) is fantastic. Not only will it help your budget, but also prevents you from grabbing that ‘cheap’ or ‘fast’ option in the workplace.

While I’m on the topic… it’s also worth mentioning that these ‘fast’ options generally happen to be the worst for our systems. Over processed or packed with sugars, often prepared days in advance. While these foods are absolutely fine every now and then, its worth considering preparing meals ahead if you can.

Especially when they are cheap and cheerful like this one!!

This salad is something that I regularly whipped up at home over summer time. In fact, I’m surprised I haven’t shared it online yet. It’s healthy, super flavoursome and also such a crowd-pleaser. Better yet, it comes together in no time at all (see notes below the recipe for even faster prep time).

Perfect for any dietary requirements, the vegetarian base for this salad works oh so perfectly on its own. If you are meat inclined however, adding some cooked chicken or beef would also work a treat alongside the pumpkin and veggies.

If you haven’t guessed it yet, the combination of brown rice and chia is a personal favourite of mine. The nuttiness of the brown rice, paired with the subtle hint of chia and all of their amazing health benefits, fills your stomach to the brim and leaves you completely satisfied.

Plus… there is something super awesome about the combo of soy with brown rice that I love, so I have incorporated that into this recipe too.

Enjoy served warm at dinner time, and reserve the left overs for up to three days in the fridge (in airtight containers). This is a super cheap option for students, and can be taken pretty much anywhere on the go with you.

Brown Rice & Quinoa Pumpkin Salad



  • 1 medium cucumber, diced into small chunks
  • 2 carrots, grated
  • 2 red capsicums, cut into small pieces
  • 250 grams cherry tomatoes, chopped into halves
  • 1 ripe avocado, diced
  • 400 grams pumpkin, chopped into small chunks (ready for roasting)
  • 1 tablespoon turmeric
  • 1 tablespoon chia seeds
  • 1 tablespoon black sesame seeds
  • 1 cup cooked quinoa
  • 1 cup cooked brown rice (for this and the quinoa, I used 4 Rice Pots and followed the instructions on there for cooking time)
  • 1 small handful chopped coriander
  • olive oil


  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 1/2 tablespoons sesame oil
  • 1 tablespoon grated ginger
  • 1 tablespoon chopped chilli
  • 1 tablespoon dried chilli flakes
  • 1 tablespoon minced garlic
  • Salt and pepper to taste



  1. Preheat the oven to 180 degrees C, and line a baking tray with parchment paper. Meanwhile, in a small bowl, prepare the pumpkin to roast. Chop pumpkin into small bite size pieces, and combine in bowl with turmeric, a good splash of olive oil, salt and pepper. Toss so that all the pumpkin is covered, then spread evenly on the tray and cook for 30-40 mins until tender. The pumpkin should be golden and slightly crisp on the outsides. Set aside.
  2. While pumpkin is cooking, prepare all vegetables. Chop cucumber, tomatoes, avocado, capsicum and coriander. Grate the carrots, then combine all veggies into a large mixing bowl. Add the chia seeds and sesame seeds, and toss so that all vegetables and seeds are well combined. Add cooked rice and quinoa, and toss again.
  3. In a small bowl, combine all ingredients for the dressing. Give it a good stir, and make sure you add a good pinch of salt and pepper to the dressing itself, as well as the salad veggies.
  4. Once pumpkin is cooked, allow to cool slightly. Add pumpkin to the rice and vegetable bowl and mix well. Pour over dressing, and toss again, ensuring an even spread throughout the rice.
  5. Divide into serving bowls and enjoy while still warm. This salad can also be eaten cold, and is perfect as a bulk meal prep option for students at the beginning of the week.


To make this salad even faster, prepare and dress pumpkin as described above. Instead of roasting in the oven, place in a microwave safe bowl, and microwave on high for 7-8 minutes. Remove from microwave, and heat a medium sized fry pan with oil. Add pumpkin, and toss until cooked through and crispy. Remove from pan and set aside.

This salad can also be served with a protein option such as chicken or beef. Simply cook your protein as required, then stir through with the dressing phase.