Homemade Chocolate Orange

Who would of thought that making your own chocolate would be this simple!? I got the inspiration from the Hemsley sisters this time and just had to try it for myself!


50g Organic pure Cocoa powder

100g Coconut oil

1 Clementine

1 teaspoon vanilla extract

3 tablespoons of maple syrup


  1. Zest the clementine
  2. Peel the clementine and break into segments then line the bottom of a pan
  3. Melt the coconut oil on the hob and slowly mix the cocoa powder in
  4. Pour the chocolate mix into the tin over the clementine segments
  5. Gently pour the clementine zest over the chocolate mix and gently push into the mixture but ensure zest is still visible on top of the chocolate
  6. Put in the fridge and leave to harden for about an hour and a half

Chocolate Nice Cream

Not too long ago I began reading about the natural low calorie alternative to ice cream.. ‘they’ call it nice cream! It tastes absolutely incredible and can be a guilt free alternative to that delicious tub of Ben & Jerry’s!

The main ingredient is frozen bananas, if you can make sure they are ripe then even better!

The quantity is really up to you, if you want to make a big batch and put it in a tub to freeze to finish off another time then you just freeze more bananas!


4 frozen bananas

1 teaspoon of cocoa powder


  1. Before you freeze the bananas, make sure you peel them and chop them into quarters  Allow 24 hours minimum for the bananas to freeze
  2. Remove from freezer, put into a blender and blend until thick and creamy
  3. Add the cocoa powder
  4. Serve. I chose to add pomegranate seeds because they are amazing and very good for you but feel free to add anything you fancy!

Healthier Banana Bread

This banana bread is free from refined sugar and packed full of natural ingredients to not only satisfy your sweet tooth but to not leave you feeling guilty for doing so!



90g Wholemeal flour

2 eggs

70g Coconut oil

95g 100% Maple syrup OR Honey

4 tablespoons of milk (I use unsweetened almond)

1 teaspoon baking powder

1 teaspoon vanilla extract

3/4 teaspoon of cinnamon

1/4 teaspoon of salt

3 medium ripe bananas (the riper the better)

100g dark chocolate chips (optional) OR whatever add in you fancy


  1. Pre-heat the oven to 165 degrees
  2. Melt the coconut oil in a heat proof bowl. Add the maple syrup to a medium sized bowl and whisk the coconut oil and maple syrup together.
  3. Add the eggs and beat well, then whisk in the mashed banana and milk
  4. Add the baking powder, cinnamon, salt and vanilla extract and mix well
  5. Stir in the flour and add the dark chocolate chips OR any add in you fancy
  6. Lightly grease a bread loaf tin with coconut oil
  7. Pour the mixture into the bread loaf tin and put into the pre-heated oven
  8. Allow your loaf to bake for 50-55 minutes. You can tell its ready when you pierce the bread with a knife and it comes out almost clean!
  9. Allow to cool for 10 minutes then remove from the tin and allow to cool for a further 15-20 minutes.



Healthier Banana Pancakes

These bananna pancakes are the perfect weekend breakfast indulgence! Simple ingredients with items you probably have lying around in the cupboard and are just dying to use 🙂

I have mine with fresh raspberries and strawberries but feel free to add anything you want on top!


2 ripe bananas

2 eggs

90g of organic flour

1/2 teaspoon of vanilla extract

1/2 teaspoon of cinamon

2 teaspoons of maple syrup (for topping)

(Optional add ins; blueberries, choc chips, ground nuts… the list could go on)

If im feeling like an extra treat I put half a teaspoon of Venchii spread on the side for that choclatey kick.


  1. Mash the ripe bananas in a medium bowl
  2. Mix in the eggs and whisk together
  3. Add the flour and mix well
  4. Add the vanilla extract and cinnamon and whisk
  5. Use a teaspoon of coconut oil in a non stick pan and heat until melted
  6. Pour the mixture into the pan and cook the pancakes on both sides for 5 minutes each
  7. Serve with maple syrup and lightly sprinkle with cinnamon
  8. Serve with fresh raspberries and strawberries OR whatever side that takes your fancy!

Healthier Sticky Toffee Pudding (Gluten Free)

Who doesn’t love a sticky toffee pudding. You can enjoy this absolute classic sweet treat even when being healthy. Its packed with natural ingredients, free from any refined sugar and loaded with healthy fats!


180g mejool dates

150g of ground almonds

15g coconut flour

75g coconut oil

3 medium eggs

1 tea spoon of baking soda

150 ml of maple syrup

1 teaspoon of vanilla extract

1/2 teaspoon of cinnamon

Pinch of salt


  1. Pre heat the oven to 170 degrees
  2. De-pit the dates, soak them in a bowl of boiling water with the baking powder for 10 minutes (or until soft)
  3. Add the dates with a small amount of the water to a large bowl and mash into a paste
  4. Melt the Coconut oil and pour add to the bowl, add the ground almonds to the mixture and mix with an electronic whisk
  5. Add the coconut flour, maple syrup and eggs and mix again
  6. Add the vanilla extract, cinnamon and pinch of salt
  7. Add the mixture to a cake tin
  8. Bake for 35 minutes, if you can pierce a knife in the top and it comes out clean you are good to go!
  9. For the sticky sauce, I use greek honey and melt on top its absolutely divine
  10. For a more traditional healthy twist on the sticky sauce, blend 6 dates with maple syrup and add 2 tablespoons of maple syrup
  11. Pour over the freshly baked pudding and serve

My absolute favourite way to enjoy a sticky toffee pudding is to warm it up again in the microwave when it gets cold!





Healthier Brownies (Gluten Free, Vegan & Free from refined sugar)

For as long as I can remember, my favourite dessert has always been hot brownie and vanilla ice cream. When I started watching what I ate, I wanted to find a brownie recipe that was delicious but also not full of huge blobs of butter and sugar.

This recipe just so happens to be gluten free, vegan and free from refined sugar. So its a great recipe to have on tap because they can be enjoyed by everyone!


50g Coconut flour (1/2 cup)

25g  Cacao powder (1/4 cup)

100g Roasted chopped almonds

3 eggs

161g Maple syrup (1/2 cup)

1 teaspoon vanilla extract

100g Coconut oil (1/2 cup)

1/2 teaspoon of salt

100g of mini choc chips (use dairy free for vegan)


1. Pre heat the oven to 170 degrees. Line a brownie pan with baking parchment.

2. Melt the coconut oil in a heat proof bowl

3. Combine the coconut oil, cocoa powder and eggs and mix well

4. Add the maple syrup and vanilla extract

5. Add the coconut flour and salt and mix well

6. Fold in the chocolate chips and roasted chopped almonds

7. Spread the mixture evenly in the pre-prepared tin

8. Bake for 25 -30 minutes! Use a knife to lightly pierce the brownies, if the knife comes out clean then the brownies are ready!

9. Leave to cool for 15-20 minutes, then cut into pieces (Should cut into about 12 small brownies)