Breakfast Desserts Desserts Healthy Enough For Breakfast

Breakfast desserts
A collection of desserts
Jo-Anne Barker
Disclaimer: No part of this book may be reproduced or transmitted in any form
or by any means, electronic or mechanical, including photocopying, recording or
by any information storage without written permission from the author. All
material in this book is provided for your information only and may not be
construed as medical advice or instruction. No action or inaction should be taken
based solely on the contents of this information.
Copyright © 2019 Jo-Anne Barker
All rights reserved.
ISBN: 9781096820499
Contents
Disclaimer
My story
Introduction
Recipes
Scones, brownies & pancakes
Cakes & cupcakes
Small cakes & biscuits
Cheesecakes
Slices
Pies & tarts
Index
My story
For a period in my life I ate chocolate biscuits for breakfast, thinking the sugar
would give me energy. It did the opposite. I had no energy to get me through the
day and couldn’t focus. After two months of eating absolute rubbish, I was tested
for diabetes; luckily the tests came back negative.
I changed my taste buds, so I no longer crave sugar laden biscuits and cakes.
Instead when I look at them now all I see is how ill they will make me feel, not
the flavours in them I once enjoyed and craved. Now the foods which appeal to
are the ones which I know will keep me feeling my best without any unwanted
side effects.
It was a journey for me to arrive when I am today. Before becoming a

Nutritionist I followed the low-fat diet. Believing fat was the culprit of heart
disease and weight gain, I adopted a diet which included skim milk and
eliminated saturated fats.
When I was working as a cook in London, in-between shifts I walked to Covent

Garden and had a fat-free frozen yoghurt and muffin which at the time I believed
was healthy. The fat-free frozen yoghurt would have been made with the sugar
they replaced the fat with, and the muffin would have been made with canola oil
or margarine because they are low in fat; they are detrimental trans-fats. My skin
and weight weren’t healthy at that stage in my life.
It wasn’t until I studied Nutritional science that I learnt what healthy food was.
All the food I thought was healthy weren’t.
I also learnt that people don’t always absorb the nutrients in the food they eat. So
I decided to make eating real food, full of nutrients my priority. And that gets me
back to eating chocolate cake for breakfast. I have written many chocolate cake
recipes; all of them healthy enough to have for breakfast. As when I now eat
cake, I want it made with nutrients that help me feel my best.
I know how hard it can be to change your taste buds, but by eating my cakes in
place of cakes made with sugar and highly processed ingredients, you should
notice a difference to your health and well-being.
I believe if you are going to eat cake it should nurture you
with nutrients and taste good at the same time.
Introduction
I have been writing and trailing recipes for over twenty years and enjoy
researching for new ingredients.
The satisfaction people have after eating one of my desserts is that of fullness
and content.
A lot of gluten-free flours contain highly processed ingredients such as white

rice which is a refined and processed carb. Refined carbohydrates are stripped of
their nutrients and enter the bloodstream like sugar which prompts the release of
insulin, which converts sugar into stored fat rather than energy.
Gluten-free flours may also contain potato starch. Potatoes are a nightshade
vegetable which are problematic for some people. And those wanting to avoid
the ill effects of gluten wouldn’t want to be exposed to the same symptoms from
a nightshade vegetable.
I use cauliflower, almond meal, chickpeas and coconut flour in place of other
flours. Chickpeas contain less carbohydrate than wheat flour. Their protein and
fibre content doesn’t raise blood sugar levels like highly processed gluten-free
flours and no binders are required. And because chickpeas they are a good
source of fibre and protein they satiate the appetite. All of this prevents sugar
cravings and the slump in energy which sugar provides.
Black bean and beetroot chocolate brownies
Prep 30 mins  Cook 12-15 mins  Makes 18
Plan ahead: Place a 400 ml can full-fat coconut cream in the fridge overnight.
Grease and line a brownie pan.
Brownie ingredients:
1 (390 g) can black beans, rinsed and drained
2 cups beetroot
½ cup full-fat coconut cream
2 free-eggs
½ cup chickpea flour, sifted twice
¼ cup raw cacao or cocoa powder
3 tablespoons organic, un-hydrogenated coconut oil, melted
¼ cup Natvia or pure maple syrup
2 teaspoons natural vanilla extract
1 teaspoon aluminium free baking powder
1 teaspoon aluminium free baking soda
Icing ingredients:
1 ½ cups coconut cream (all the solidified cream at the top of the can)
1 tablespoon natural vanilla extract
1 tablespoon pure maple syrup or raw honey (optional)
Raspberry drizzle ingredients:

1 tablespoon freeze dried raspberry powder
1 tablespoon organic, un-hydrogenated coconut oil, melted
1 tablespoon pure maple syrup (optional)
Method: Preheat oven to 180  C. Blend the black beans, beetroot, coconut
cream and eggs together in a high-speed blender for a few minutes or until no
lumps remain. Add remaining brownie ingredients to the blender and blend until
well combined.
Bake for 12-15 minutes, or until a skewer when inserted comes out clean. Allow
to cool. Use a biscuit cutter to cut 18 round brownies or just cut them into
squares.
For the coconut cream icing: Mix the ingredients together until no lumps
remain, then pipe or spoon icing onto the cooled brownies.
For the drizzle: Mix all ingredients together in a small bowl, then drizzle a
teaspoon of this mixture on top of each brownie cake.
Place brownies in an air-tight container and keep stored in the refrigerator.
 These are a nice chocolate brownie, high in protein and fibre. Beetroot helps
stimulate liver detoxification and contains anticancer properties.
I found the icing and raspberry drizzle sweet enough and didn’t add any maple
syrup. They are also nice on their own without any icing or drizzle.
Blueberry & avocado pancakes
Prep: 17 mins  Cook: 25 mins  Makes 10
Pancake ingredients:
2 free range eggs, separated
2 small or 1 large avocado
1 tablespoons raw honey or a banana
½ cup yellow pea flour
1/3 cup almond milk
Zest from 1 organic lemon
½ cup blueberries (fresh or frozen)
Coconut oil for frying
Method: Whisk the egg whites until soft peaks form then set aside. Blend the
egg yolks, avocado, sweetener of choice in a food processor and blend to
combine along with the flour, almond milk, lemon zest, vanilla extract and
baking powder. Lastly fold in egg whites and blueberries.
Heat a cast iron an over a low to medium heat. Add the coconut oil to the pan
and when it’s hot enough cook the pancakes.
Blueberry pancakes
Prep 8 mins  Cook 5 mins  Servings 3-4
1 cup chickpea flour, sifted twice
1 cup almond or coconut milk
1 free-range egg
1 banana
1 teaspoon cinnamon
1 cup fresh blueberries
2 teaspoons aluminium free baking powder
Method: Blend all ingredients except the blueberries and baking powder
together. When the mixture is a well-blended liquid add the baking powder and
pulse to combine within the pancake batter. Lastly stir in the blueberries.
Add coconut oil to a frying pan on a low-medium heat and cook the pancakes on
one side until bubbles form, turn and cook on the other side for 2-3 minutes.
Serve hot or cold with fresh blueberries and maple syrup mixed into full-fat
coconut cream.
 Blueberries are a great source of anthocyanidins which are compounds with

outstanding antioxidant activity.
Blueberry scones
Prep 10 mins  Cook 15 mins  Servings 2
Scone ingredients:
1/3 cup organic, un-hydrogenated coconut oil
1 ½ cups chickpea flour, sifted twice
1 banana
½ cup blueberries
Blueberry jam for serving:

½ cup blueberries
¼ cup chia seeds
2 tablespoons lemon juice
Method: Preheat oven to 180  C. Mix the coconut oil into the flour and
baking powder. In a seperate bowl blend the banana and coconut cream together.
Add the banana mixture to the flour mixture along with the blueberries.
Cut into 10 scones. Bake on a baking tray greased with coconut oil for 10-15
minutes.
For the jam: Blend all ingredients well together, then serve.
Chocolate beetroot brownies
Prep 10 Mins  Cook 15-20 mins  Makes 16
Plan a head: Grease & line a 20 cm x 20 cm brownie tin.
½ cup almond meal or coconut flour
½ cup chickpea flour
1 cup raw beetroot, grated
2 free-range eggs*
3 tablespoons organic, un-hydrogenated coconut oil
1 tablespoon vanilla extract
2 teaspoons Natvia or 1 banana
1 teaspoon cinnamon
2 green cardamom pods, deseeded & ground
Method: Preheat oven 180°C. Blend all ingredients well together in a high-
speed blender, but don’t over blend or the coconut cream will curdle. Pour
mixture into the prepared tin and bake for 15-20 minutes, or until a skewer when
inserted comes out clean.
*If using coconut flour in place of almond meal, add an extra egg.
Coffee and walnut brownies
Prep 20 mins  Cook 16 mins  Makes 12
¼ cup full-fat coconut milk
1 teaspoon white vinegar or lemon juice
1 cup almonds or pecans
1 cup walnuts
½ cup dates
¼ cup organic, un-hydrogenated coconut oil
2 tablespoons tahini
2 tablespoons cacao butter, melted
3 green cardamoms, deseeded and ground
1 tablespoon Teeccino, amaretto coffee alternative
1 tablespoon psyllium
4 free-range eggs
1 tablespoon ground ginger
1 teaspoon cinnamon
½ teaspoon nutmeg
Garnish: 12 walnut halves
Method: Preheat oven to 180  C. Grease a brownie tin. Stir milk and vinegar
together in a bowl.
Blend the nuts, dates and eggs together in a high-speed blender. Add the milk
mixture, and remaining ingredients and blend until well combined.
Pour mixture into prepared tin and decorate with walnut halves. Bake 15-20
minutes, or until a skewer when inserted in the centre comes out clean.
Ginger and pecan brownies
Plan ahead: Grease & line a brownie tin
Ingredients:
1 teaspoon white vinegar or lemon juice
1 ½ cups almond meal
½ cup pecans ground into flour
½ cup dates, chopped
4 free-range eggs
2 tablespoons molasses (optional)
1 tablespoon psyllium
3 tablespoons pure maple syrup or apple syrup
1 tablespoon ginger
1 teaspoon cinnamon
½ teaspoon nutmeg
Decoration: 12 pecans
Method: Preheat oven to 180  C. Stir the milk and vinegar together in a small
bowl. Blend the nuts, dates and eggs together in a high-speed blender. Add the
milk mixture and remaining ingredients and blend until well combined.
Pour mixture into prepared tin and bake for 15-20 minutes, or until a skewer
when inserted in the centre comes out clean. Allow to cool on a wire rack.
Kumara spice brownies
Prep 15 mins  Cook 18 mins  Servings 12-18
Plan ahead: Grease and line a 20x20cm brownie pan.
1 cup kumara purée-kumara steamed or boiled until soft then blended into purée
2 free-range eggs
¼ cup organic, un-hydrogenated coconut oil, melted
½ cup dates, soaked in hot water to soften, then well drained
½ teaspoon cinnamon
½ teaspoon mixed spice
1 teaspoon ground ginger
Pinch nutmeg
Method: Preheat oven to 180  C. Blend the kumara, coconut cream, eggs and
oil with the dates in a high-speed blender until no lumps remain.
Add remaining ingredients and blend ingredients until well combined. Bake for
15-20 minutes, or until a skewer when inserted comes out clean. Allow to cool
on a wire rack.
Pumpkin Brownies
Prep 15 mins  Freezer time 4-6 hours  Makes 16-20 brownies
Ingredients:
1 cup almonds, soaked overnight in water, then well rinsed and drained
1 cup shredded coconut
½ cup organic raisins
2 cups pumpkin purée
½ cup raw cacao or cocoa powder
½ cup raw cashews, soaked overnight in water, then well rinsed and drained
12 dates, chopped
2 tablespoons tahini or almond butter
1 ½ tablespoons un-hydrogenated coconut oil
1 teaspoon cinnamon
3 cardamom pods, deseeded and ground
1 teaspoon natural vanilla extract
Method: Blend all ingredients together in a food processor or blender. Then

press into a square slice tray, and place in the freezer for 4-6 hours to set.
 Almonds are a great source of fibre, calcium and vitamin E, plus they are a low-glycemic index food.
Raspberry pancakes
Prep 13 mins  Cook 6 mins  Servings 2
Plan ahead: Place a 400ml can of full-fat coconut cream in its can in the fridge
overnight.
2 free-range eggs, separated
1/2 cup yellow pea flour
1 banana
1/3 cup almond milk
½ cup fresh or frozen raspberries plus extra for serving
Vanilla coconut cream ingredients:

½ cup coconut cream
Method: Whisk egg whites with an electric beater until soft peaks form. Add the
baking powder to the egg white mixture and beat in well.
Blend the egg yolks with the yellow pea flour, banana and almond milk together
until no lumps remain.
Gently fold the egg whites into the flour mixture along with the raspberries.
Heat a large frying pan over a medium heat. Add coconut oil to the pan.
Spoon 3 large tablespoons of the mixture into the centre of the frying pan. When
bubbles form, after around 3 minutes of cooking, gently flip the pancake over
and cook the other side. Repeat with remaining mixture.
Serve hot or cold with raspberries, or another fruit and vanilla coconut cream.
Cakes & Cupcakes
Beetroot coffee cake
Prep 25 mins  Cook 15-20 mins  Servings 8
Plan ahead: Place two 400ml cans of full-fat coconut cream, in their cans in the
fridge overnight. Grease and line two 20 cm spring-form cake tins.
Cake ingredients:
2 cups raw beetroot, peeled and grated
4 free-range eggs
4 tablespoons raw cacao or cocoa powder
2 bananas
¾ cup chickpea flour, sifted twice
2 teaspoons aluminium free baking soda
3 teaspoons Teeccino, chocolate orange coffee alternative
Chocolate icing ingredients:

1 ripe avocado
1 cup full-fat coconut cream
¼ cup Dutch processed cocoa powder
1 teaspoon Natvia, or another sweetener of choice
Coffee icing ingredients:

¾ cup full-fat coconut cream
2 tablespoons un-hydrogenated coconut oil, melted
2 tablespoons cacao butter, melted (optional)
1 Tablespoon natural vanilla extract
1 teaspoon Natvia or 2 tablespoons pure maple syrup
2 teaspoons Teeccino, chocolate orange coffee alternative
Method: Pre-heat oven to 180°C. In a high-speed blender or food processor

blend the beetroot with the eggs, cocoa and banana until no lumps remain. Add
remaining ingredients and blend to combine.
Pour mixture into the prepared baking tins. Bake for 15-20 minutes, or until a
skewer when inserted comes out clean. Allow to cool on wire racks.
For the chocolate icing: Blend the avocado and coconut cream together in a
high-speed blender until no lumps remain. Add remaining chocolate icing
ingredients and blend to combine.
Ice the bottom layer cake with chocolate icing, before adding a layer of coffee
icing and then the second cake on top.
For the coffee icing: Blend or mix the icing ingredients together. If the icing is
too thick add more coconut cream, if it’s too thin add more coconut oil.
Pipe or spoon remaining half of the icing onto the top of the cakes and keep
stored in an air-tight container in the fridge.
*Notes: You can use any Teeccino coffee alternative flavour you like.
Black bean & butternut chocolate cake with hemp
icing
Prep: 20 mins  Cook: 25-30 mins  Serves: 8-10
Plan ahead: Grease & line a 20 cm cake tin. Soak the dates in hot water for 15
minutes to soften, then drain well.
Cake ingredients:
1 (390 g) can black beans, well rinsed & drained
1 cup cooked butternut or pumpkin
½ cup dates*
2 free range eggs
¼ cup cocoa powder, plus extra for dusting
1 teaspoon cinnamon
Icing ingredients:
1 teaspoon hemp protein powder
1 tablespoon date syrup
¼ cup coconut milk
Method: Preheat oven to 180  C. Mix the black beans, butternut and eggs
together in a high-speed blender. When the black beans lose their shape add
remaining cake ingredients to the blender and blend until well combined.
Pour cake mixture into prepared tin and bake for 25-30 minutes, or until a
skewer when inserted comes out clean. Allow cake to cool on a wire rack.
For the icing: Mix all ingredients together, then spread over cooled cake. Dust
with cocoa powder. Keep stored in an air-tight container in the refrigerator.
Black forest berry cake
Prep 30 mins  Cook 20-25 mins  Serves 8
Plan ahead: Place a 400ml can of full-fat coconut cream, in its can in the fridge
overnight. Grease and line two 20 cm spring-form cake tins.
Cake ingredients:
3 cups (packed) raw, grated cauliflower
2-3 ripe bananas
4 free-range eggs
2 scoops Complete collagen powder (optional)
Icing ingredients:
2 large avocados
1 cup full-fat coconut cream, place can in fridge overnight
½ cup dates, soaked in hot water to soften then well drained
¼ cup Dutch processed cocoa powder or raw cacao powder
Chocolate ganache ingredients:

2 tablespoons pure maple syrup
Garnish: 125 g strawberries or cherries
Method: Preheat oven to 180°C. Blend the cauliflower with the bananas, eggs
and cocoa until smooth. Mix the baking soda and baking powder into the lemon
juice in a small bowl. Add all cake ingredients, including the baking soda
mixture to the blender and pulse to combine.
Evenly distribute the cake mixture into the prepared tins and bake for around 20
- 25 minutes, or until a skewer when inserted comes out clean. Remove from the
oven and allow to cool on a wire rack.
For the icing: Blend the avocado flesh with the coconut cream until no lumps
remain. Add remaining ingredients to the blender and blend well to combine.
Spoon half the mixture onto one cake and place sliced strawberries on top, then
place the second cake on top.
For the chocolate ganache: Sift the cocoa powder into a small bowl with the
maple syrup. Mix together well, then add the cacao butter. If it’s a cold day you
may have to mix it over a bain-marie, so the cacao butter doesn’t set before you
have finished mixing the ingredients together.
When a thick chocolate mixture forms, spoon it into the centre of the cake. Pipe
the remaining icing around the cake and decorate with the fresh fruit. Drizzle
any remaining chocolate ganache over the fruit and keep stored in the
refrigerator.
Variation; Pour all the cake mixture into one cake tin and ice the cake with the
chocolate ganache, then sprinkle over freeze dried raspberry powder.
Blueberry cupcakes
Prep 24 mins  Cook 15-20 mins  Makes 12 cupcakes
Plan ahead: Place one 400 ml can of full-fat coconut cream, in its can in the
fridge overnight to solidify for the icing.
Cupcake ingredients:
1 cup fresh or frozen blueberries
1 cup almond meal
2 ½ tablespoons coconut flour
1 banana
2 large free-range eggs
Zest from ½ a large organic lemon
1 teaspoon cinnamon
Blueberry icing:
½ cup fresh or frozen blueberries
½ cup cashews, soaked in hot water for 30 minutes to soften, then well-drained
7 dates, soaked in hot water to soften, then well-drained
Method: Preheat oven to 180°C. In a high-speed blender or food processor,

blend the blueberries, almond meal, coconut flour, banana, coconut oil and
lemon zest with the eggs until a smooth batter forms.
In a separate small bowl, mix the lemon juice with the baking powder and
baking soda. Then add the lemon mixture and mix to combine.
Spoon mixture into 12 paper muffin cups. Bake for 15-20 minutes, or until a
skewer when inserted comes out clean. Allow cakes to cool on a wire rack.
For the icing: Blend all ingredients together until smooth in a high-speed
blender. Then pipe or spoon onto the cooled cakes. Keep stored in an air-tight
container in the refrigerator for up to a week.
 Coconut oil contains lauric acid which is a rare medium chain fatty acid with antimicrobial & immune
supporting properties.
Buttercup spice cake
Plan ahead: Grease and line a round, 20 cm spring-form cake tin.
Cake ingredients:
2 cups cooked buttercup
2 free-range eggs
1 teaspoon aluminium free baking soda in 1 tablespoon lemon juice
1 large banana
2 teaspoons matcha powder (optional)
2 teaspoons ground ginger
1 heaped teaspoon cinnamon
Icing ingredients:
2 tablespoons organic, un-hydrogenated coconut oil, softened
1 teaspoon Natvia or 2 tablespoons date syrup or raw honey
2 teaspoon vanilla extract
Garnish: Lemon zest
Method: Preheat oven to 180  C. Blend the buttercup with the eggs until
smooth. Then add remaining ingredients and blend until well combined. Pour
mixture into your prepared cake tin and bake 20-25 minutes, or until a skewer
when inserted comes out clean.
For the icing: Blend all ingredients together then spoon onto and spread over
the cooled cake. Garnish with lemon zest. Keep stored in an air-tight container in
the refrigerator.
Buttercup spice cake with cashew cream icing
Plan ahead: Place a 400ml can of full-fat coconut cream, in its can in the fridge
overnight. Soak the cashew nuts in water for at 2-4 hours, then drain well. Soak
the dates in hot water for 30 minutes to soften, then drain well. Grease and line
two 20 cm spring-form cake tins.
Cake ingredients:
½ cup buttercup purée
¾ cup cooked chickpeas
½ cup coconut flour
3 free-range eggs
½ cup dates
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon ground cloves
¼ cup chopped walnuts (optional)
Icing ingredients:
1 ½ cups cashew nuts*
¼ cup dates
2 tablespoons pure maple syrup (optional)
¼ cup fresh lemon juice
Decoration: ¼ cup walnuts
Method: Preheat oven to 180  C. Then make both cakes by blending the
ingredients for each one together, then baking each one in well-greased and lined
cake tins for 15-20 minutes or until a skewer when inserted comes out clean.
For the icing: Drain the dates well, then blend them with the rest of the
ingredients in a high-speed blender until smooth.
To assemble: Place one cake at the bottom, then spoon some of the icing on top
before placing the other cake on top. Then ice both cakes with the rest of the
icing before decorating with the walnuts.
Carob cakes
Prep 20 min  Cook 15-20 min  Makes 12
Plan ahead: Place a 400 ml can of full-fat coconut cream, in its can, in the
fridge overnight.
Cake ingredients:
1 cup almond meal
1/4 cup chickpea flour
1 banana
2 free-range eggs
1/4 cup organic, un-hydrogenated coconut oil, melted
1/4 cup fresh beetroot, grated
1/4 cup carob powder
1 tablespoon Teeccino coffee alternative (I used mocha flavoured)
Icing ingredients:
1/4 cup dates soaked in hot water to soften
1/2 cup full-fat coconut cream
2 tablespoons un-hydrogenated coconut oil, melted
1/4 cup carob powder
1 Tablespoon natural vanilla extract
Method: Preheat oven to 180  C. Blend all cake ingredients together then
spoon mixture into paper muffin cups and bake for 15 to 20 minutes or until a
skewer when inserted comes out clean.
For the icing: Drain the dates well and blend all icing ingredients together
before piping or spooning onto the cooled cakes.
 Beetroot helps stimulate the liver’s detoxification processes. And the

betacyanin which gives them their bright colour, helps fight cancer.
Carrot cake
Plan ahead: Place one 400 ml can of full-fat coconut cream in its can in the
fridge overnight. Soak the cashew nuts in water for 2-4 hours, then drain well. Grease and
line two 20 cm spring-form cake tins
Cake ingredients:
4 carrots, grated
1 cup dates, chopped
4 free-range eggs
½ cup organic, un-hydrogenated coconut oil, melted
½ cup coconut milk
2 grapefruits or oranges, squeezed
¼ cup chickpea flour, sifted twice
½ cup almond flour
¼ cup desiccated coconut ground into flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
4 green cardamom pods, deseeded and ground
1 cup walnuts, finely chopped
Icing ingredients:
1 cup cashew nuts
½ cup pure maple syrup
1 cup full-fat coconut cream, place can in fridge overnight
¼ cup cacao butter, melted
Zest from two organic lemons
Garnish: Walnut halves and organic lemon zest
Method: Preheat oven to 180  C. Blend the carrots, dates, eggs, coconut oil
and coconut milk together in a high-speed blender.
In a small bowl mix the baking soda with the grapefruit or orange juice.
Add the chickpea flour to the high-speed blender with the other two flours and
blend to combine with the carrot mixture. Add spices and baking powder and
pulse to combine. Lastly stir in the walnuts and baking soda mixture.
Pour cake mixture into two greased and lined spring-form cake tins. Bake in the
middle of the oven for 20-30 minutes, or until a skewer when inserted comes out
clean.
For the icing: Blend the cashew nuts with the lemon juice in a high-speed
blender, then add all the remaining icing ingredients except the cacao butter and
blend until no lumps remain.
Add the cacao butter and pulse to combine. Spread half the mixture onto one
cooled cake, then place the other cake on top and pipe or spoon the remaining
icing on top before garnishing with walnuts and lemon zest.
Cauliflower chocolate square
Plan ahead: Grease and line a brownie tin.
Cake ingredients
1 cup steamed cauliflower
2/3 cup almond meal
½ cup desiccated coconut ground into flour
1/3 cup raw cacao or cocoa powder
1 ½ teaspoons aluminium free baking powder
3 Tablespoons pure maple or apple Syrup
3 free-range eggs
Filling ingredients:
1 cup (114 grams) cooked and mashed kumara
2 tablespoons pure maple or apple syrup
1 tablespoon ground ginger
Method: Preheat oven to 180  C. Blend all base ingredients together in a

high-speed blender, then pour into the prepared brownie tin and bake for 10-15
minutes, or until a skewer when inserted into the centre comes out clean.
For the filling: Blend the sweet potato with the coconut milk and coconut oil,
then add remaining ingredients and blend until no lumps remain.
Cut in half and spread the filling over the bottom half before placing the top half
on top. Keep stored in the refrigerator.
Options: You can replace the sweet potato with ½ cup almond butter and half
cup coconut butter.
Cauliflower mocha cake
Plan ahead: Place a 400 ml can of full-fat coconut cream, in its can in the fridge
overnight. Grease and line two 20 cm spring-form cake tins.
Cake ingredients:
½ cup dates, softened in hot water
270 g (2 cups) raw, grated cauliflower
3 free-range or organic eggs
2 tablespoons Teeccino mocha coffee alternative
½ cup almond meal
¼ cup coconut flour

1 large avocado
1 teaspoon Teeccino mocha coffee alternative
50 g (1/4 cup) cacao butter, melted
Method: Preheat oven to 180  C. Drain the dates well after soaking them in
hot water to soften for 5 minutes.
Add the cauliflower, eggs and dates to the blender and blend until no lumps
remain. Add the next 4 ingredients and blend well to combine. Then add
remaining cake ingredients to the blender and pulse to combine. Bake for 20-30
minutes, or until a skewer when inserted comes out clean.
Allow cakes to cool on a wire rack before turning out from the tins.
For the chocolate icing: Scoop the flesh from the avocado and place it in a
high-speed blender with the coconut cream. Blend well until the ingredients are
well combined. Add the remaining ingredients and blend well. Pipe or spoon
mixture into one cooled cake before placing the second cake on top and icing the
top cake.
 Cauliflower contains the compound sulforaphane, which helps fight cancer.

Chestnut cake
Prep 18 mins  Cook 20-25 mins  serves 8-10
Plan ahead: Greased & line a round 20 cm cake tin
Cake ingredients:
¼ cup coconut oil, melted
½ cup coconut flour
2 tablespoons cocoa powder
½ cup chestnut purée
2 tablespoons chia seeds, ground
1 teaspoon natural vanilla extract or paste from ¼ vanilla bean
Icing ingredients:
¼ cup chestnut purée
1 tablespoon Teeccino coffee
1 teaspoon natural vanilla extract or paste from ¼ of a vanilla bean
¼ cup coconut cream
½ cup cacao butter, melted
Garnish: 2 tablespoons cacao nibs
Method: Preheat oven to 180  C. Whisk the eggs with the maple syrup for 10
minutes, or until light and creamy. Then add the coconut oil to the eggs and
whisk well together. Add the coconut flour and baking powder, and sift in the
cocoa powder, and mix until combined.
Lastly mix in the chestnut purée, chia seeds and vanilla. Spoon into the prepared
baking tin. Bake for 20-25 minutes or until a skewer when inserted into the
middle comes out clean. Allow to cool on a wire rack, before turning cake out.
For the icing: Blend all the ingredients, except the cacao butter, until smooth.
Lastly mix in the cacao butter, and ice the cake. Sprinkle over the cacao nibs.
Place in the fridge to set icing. Keep stored on the refrigerator.
Chocolate Cake
Plan ahead: Grease and line a 20 cm spring-form cake tin.
Cake ingredients:
½ cup raw, fresh beetroot
1 ¼ cups cooked buttercup or pumpkin
2 free-range eggs
½ cup raw cacao or cocoa powder (1/4 cup if you don’t want it too rich)
1 banana
¼ cup almond or coconut milk
1 teaspoon cinnamon
Icing ingredients:
Method: Preheat oven to 180  C. Blend the beetroot and buttercup with the
eggs until smooth. Add remaining ingredients and blend to combine.
Pour mixture into the prepared tin and bake for 15-20 minutes or until a skewer
For the icing: Mix all ingredients well together until no lumps remain. Ice the
cooled cake and keep in an air-tight container in the refrigerator.
Chocolate beetroot cakes with avocado icing
Prep: 15 mins  Cook: 20-25 mins  Makes 10 cupcakes
Plan ahead: Soak the dates in hot water for 15 minutes to soften, then drain well
Cake ingredients:
1 cup fresh beetroot, grated
2 free range eggs
1 cup almonds ground until fine
1 banana
1 heaped teaspoon cinnamon
Icing ingredients:
2 small or one large avocado
¼ cup dates* or 2 tablespoons date syrup
Decoration: 2 tablespoons cacao nibs
Method: Preheat oven to 180  C. Blend the beetroot with the eggs and
bananas until no lumps remain. Add remaining ingredients and blend until well
combined. Spoon mixture into paper muffin cups and bake for 15-20 minutes or
until a skewer when inserted comes out clean.
For the icing: Blend the avocados with your choice of milk until smooth, then
add remaining ingredients and blend until well combined. Spoon or pipe onto the
cooled cakes and keep them stored in the fridge.
Chocolate cake with blueberry jam
Plan ahead: Place a 400 ml can of full-fat coconut cream in its can in the fridge
overnight. Soak dates in hot water until softened, then drain well. Grease and
line two 20 cm cake tins.
If using frozen berries-drain the berries over a strainer to remove any excess
moisture.
Cake ingredients:
2 cups (250 g) raw cauliflower, grated
½ cup dates
1 banana
½ cup desiccated coconut, ground until fine
4 free-range eggs
Blueberry jam ingredients:

2 teaspoons freeze dried blueberry powder
1 tablespoon pure maple syrup or 1 teaspoon Natvia
75 g blueberries
1 tablespoon chia seeds
Icing ingredients:
1 avocado
1 teaspoon Natvia
Method: Preheat oven to 180°C. Blend the cauliflower in a high-speed blender

or food processor with the dates, banana, coconut flour and eggs until no lumps
remain. Add remaining cake ingredients and blend well to combine.
Spoon even amounts of the cake batter into the two prepared cake tins. Bake for
15-20 minutes, or until a fork when inserted comes out clean. Allow to cool on a
wire rack.
For the jam: Blend the ingredients well together then spread over one cake.
For the icing: Blend the coconut cream with the avocado in your blender, then
add other ingredients and blend to combine. Spread over the top of the cooled
cakes.
Chocolate cake with matcha icing
Prep 20 min  Cook 25-30 min  Serves 8
Plan ahead: Grease and line two 20 cm spring-form cake tins. Place a 400 ml
can of full-fat coconut cream, in its can in the fridge overnight.
Cake ingredients (makes two):

1 ½ cups (390g can) cooked black beans, well rinsed & drained
2 fresh medium beetroot (390 grams), peeled and sliced
4 free-range eggs
2 bananas
Icing ingredients:
2 teaspoons matcha powder
¼ cup pure maple syrup
½ vanilla bean: seeds scraped
Decoration: cacao nibs
Method: Preheat oven to 180  C. Blend the black beans with the beetroot,
eggs and coconut cream until no lumps remain. Add remaining ingredients and
blend to combine.
Spoon or pour mixture into the prepared cake tins. Bake 25-30 minutes, or until
a skewer when inserted comes out clean.
For the icing: Blend the coconut cream matcha powder and maple syrup with
the vanilla seeds until smooth, then add the cacao butter and blend to combine.
Ice the bottom cake before placing the top cake on top to ice. Sprinkle over
cacao nibs. Keep stored in the fridge.
A nice moist cake, you can taste the banana and vanilla.
 Matcha powder is high in antioxidants which help protect the body against
free radical damage.
Chocolate chip chocolate cake
Plan ahead: *Soak the dates in hot water for 30 minutes to soften before
draining well. Soak the cashew nuts in water for at least 30 minutes, then drain
well. Grease & line a 20 cm spring-form cake tin.
Chocolate ingredients:
¼ cup raw cacao or cocoa powder, sifted
1 teaspoon Natvia or 1 tablespoon raw honey
Cake ingredients:
1 ½ cups cooked black beans, well rinsed & drained
1 cup dates*
2 cups grated blackjack zucchini
4 heaped tablespoons Dutch processed cocoa powder
½ cup organic, un-hydrogenated coconut oil
4 free range-eggs
1 teaspoon cinnamon
4 tablespoons (¼ cup) chocolate (see above)
Icing ingredients:
¾ cup raw cashew nuts*
½ cup coconut milk
2 tablespoons date or pure maple syrup
Method: Make the chocolate chips first by mixing all the ingredients together
over a bain-marie. With a sheet of grease-proof paper in front of the bain-marie,
use a teaspoon and drop small amounts of your chocolate onto the paper. When
the chocolate is set put around 1/4 of a cup into a separate bowl and set the
remaining drops aside to later decorate the cake.
For the cake: Preheat the oven to 180  C. Blend all cake ingredients together
in a high-speed blender or food processor. Lastly mix in the 1/3 cup of chocolate
drops. Pour mixture into prepared cake tin and bake for 15-20 minutes or until a
For the icing: Being careful not to over blend, otherwise the coconut milk will
curdle, place all ingredients into a high-speed blender or food processor and
blend until smooth.
Ice the cooled cake, then sprinkle over the reserved chocolate drops. Keep stored
in an air-tight container in the refrigerator.
Chocolate Coffee roll
Prep 30 mins  Cook15-20 mins  Serves 6-8
Plan ahead: Soak dates in hot water for 30 minutes to soften. Place a 400 ml
can of full-fat coconut cream in its can in the fridge overnight. Grease and line a
sandwich or brownie tin
Cake ingredients:
3 free range eggs
1 cup (125 g when raw) cauliflower, steamed
¾ cup walnuts, ground until fine
½ cup dates
¼ cup desiccated coconut, ground until fine
2 tablespoons natural coffee alternative, ground until fine
½ cup dates
Icing ingredients:
1 tablespoon natural coffee alternative, ground until fine
Decoration: Raw cacao or cocoa powder for dusting
Method: Preheat oven to 180  C. Blend the eggs with the cooled cauliflower
and all the other cakes ingredients in a high-speed blender until a smooth cake
batter forms.
Pour mixture into a greased and line brownie tin and bake for 15-20 minutes, or
until a skewer when inserted comes out clean.
When the cake is cooked and while it’s still warm use a knife to cut around the
sides of the tin. Turn out onto a damp tea-towel, remove the greaseproof paper
and carefully roll the cake. Allow to cool.
For the icing: Mix all ingredients well together. Unroll the cake, spread icing
thickly over one side of the cake and re-roll. Dust with raw cacao or cocoa
powder.
A nice, moist & light, creamy cake; you can’t taste the cauliflower.
Chocolate courgette cakes
Prep 20 mins  Cook 18-20 mins  Makes 10-12
fridge overnight. Soak cashews in hot water to soften for 30 minutes, then drain
well. Soak dates in hot water until softened, then drain well.
Cake ingredients:
¼ cup dates
2 free-range eggs
1 cup grated courgette (around 1 blackjack courgette)
1 cup cooked chickpeas
2 heaped tablespoons Dutch cocoa powder
1 green cardamom pod, deseeded & ground
Icing ingredients:
1 cup cashews
1/3 cup dates
¼ cup organic, un- hydrogenated coconut oil, melted
Method: Preheat oven to 180  C. Blend the dates, eggs and courgette with the
chickpeas until smooth. Add remaining ingredients and blend until well
combined. Spoon into paper muffin cups and bake for 18-20 minutes or until a
For the icing: Blend the cashews with the dates and coconut cream and until no
lumps remain, then add remaining ingredients and blend until well combined.
Pipe or spoon onto cakes and keep them stored in an air-tight container in the
fridge.
 Courgettes contain potassium, carotenes and vitamin C.

Chocolate cupcakes with blueberry &hemp chocolates
Prep 30 mins  Cook 20 mins  Makes 12 cupcakes & around 20 chocolates
Plan ahead: Place two 400 ml cans of full-fat coconut cream, in their cans in the
fridge overnight. Soak cashew nuts in hot water for 30 minutes to soften, then
drain well. Soak dates in hot water until softened, then drain well.
2 cups raw cauliflower, grated
1 cup walnuts, ground until fine
½ cup Dutch processed cocoa powder
2 free-range eggs
1 banana
1 teaspoon cinnamon
Blueberry & hemp filling for chocolates:

¼ cup blueberries
2 tablespoons natural vanilla extract
2 teaspoons hemp protein powder
½ cup (100 g) cacao butter, melted
2 teaspoons Natvia or 2 tablespoons date syrup or honey

1 cup cashews
1/3 cup dates
¼ cup organic, un- hydrogenated coconut oil, melted
Method: Preheat oven to 180°C. Blend all cupcakes ingredients together in a

high-speed blender. Spoon even amounts of the mixture (around 2 tablespoons)
into 12 paper muffin cups.
Bake for 20-25 minutes, or until a skewer when inserted comes out clean. Allow
cupcakes to cool on a wire rack while you make the chocolates and icing.
For the chocolates: Mix all the ingredients for the blueberry filling together in a
small bowl.
Mix the cacao butter and cocoa together until no lumps remain. Then add the
vanilla and your choice of sweetener and mix well together.
Spoon around 1 teaspoon of the chocolate mixture into the bottom of 20 small
chocolate moulds, then spoon ¼ of a teaspoon of the blueberry & hemp mixture
on top, before covering with more chocolate. I found it easier to make one
chocolate at a time. Allow to set in the fridge.
For the icing: Blend the cashews with the dates and coconut cream until no
lumps remain, then add remaining ingredients and blend until well combined.
Pipe or spoon onto cakes. Place a chocolate into the centre of each one and keep
them stored in an air-tight container in the fridge.
Chocolate hemp cake
overnight. Grease & line a 20 cm spring-form cake tin.
Cake ingredients:
3 cups raw cauliflower, grated
2 bananas
4 free-range eggs
1 tablespoons hemp protein powder
Icing ingredients:
2 tablespoons date syrup or pure maple syrup
Method: Preheat oven to 180  C. Add all cake ingredients to a high-speed

blender and blend until well combined.
Pour mixture into prepared cake tin and bake for 20-25 minutes, or until a
skewer when inserted comes out clean. Allow cake to cool on a wire rack before
icing.
For the icing: Mix all ingredients well together until no lumps remain. Ice the
cooled cake before dusting with raw cacao or cocoa powder.
Chocolate prune cupcakes
Prep: 35 mins  Cook: 20 mins  Makes: 12

Plan ahead: Place one (400 ml) can of full-fat coconut cream, in it can in the
fridge overnight. *Soak prunes in hot water to soften for 20 minutes, then drain
well.
2 cups raw cauliflower florets, grated
1 banana
2 free range eggs
1 tablespoon carob powder
½ cup prunes*
1 tablespoon lemon juice
Icing ingredients:
1 avocado
½ cup full-fat coconut cream, use only the thickest part in the chilled can
1 teaspoon Natvia
Method: Preheat oven to 180  C. Blend the cauliflower, banana and eggs
together in a high-speed blender until smooth. Add the cocoa, coconut oil and
prunes and bend to well.
In a separate bowl: Mix the lemon juice with the baking powder and soda until
fully dissolved. Add the mixture to the blender and blend to combine all
ingredients together.
Spoon even amounts of the mixture into 12 paper muffin cups and bake for 20-
25 minutes, or until a fork when inserted into the centre of one comes out clean.
Allow to cool on a wire rack.
For the icing: Blend the avocado and coconut cream together in your high-
speed blender with the other icing ingredients until well incorporated. Spoon or
pipe onto the cooled cupcakes and keep them stored in an air-tight container in
the refrigerator.
 Avocados are a fantastic source of monounsaturated fatty acids, potassium,

vitamins E and B. Plus they contain great amounts of fibre. The potassium in an
avocado is two to three times the amount of a banana.
Chocolate pumpkin cupcakes
overnight
Cake ingredients:
½ cup cooked chickpeas
1 free-range egg
½ cup grated raw pumpkin
2 tablespoons cacao butter melted
2 tablespoons organic, un-hydrogenated coconut oil melted
1 ½ teaspoons psyllium husks
2 tablespoons date syrup
½ teaspoon aluminium free baking powder
¼ teaspoon baking soda
¼ teaspoon mixed spice
¼ teaspoon ginger
Pinch teaspoon nutmeg
Vanilla cream icing:

1 cup full fat coconut cream
2 tablespoons organic, un-hydrogenated coconut oil, melted.
2 tablespoons organic apple syrup or date syrup
2 teaspoons freeze dried raspberry powder
Method: Preheat oven to 180  C. Blend the chickpeas, eggs and pumpkin
together until well combined. Then add remaining ingredients and blend to
combine. Spoon mixture into 12 paper muffin cups and bake for 15-20 minutes,
or until a skewer when inserted comes out clean.
For the icing: Mix all ingredients together well, then pipe or spoon onto the
cooled cupcakes. Sprinkle over the raspberry powder.
Chocolate pumpkin, hemp & raspberry cake
Prep 35 mins  Cook 20-25 mins  Serves 8-10
Plan ahead: Grease and line two 20 cm spring-form cake tins
Cake ingredients:
1 (390 g) can cooked chickpeas
4 free-range eggs
1 1/2 cups grated raw pumpkin
½ cup cacao butter, melted
2 tablespoons psyllium husks
½ cup date syrup
¼ vanilla bean, scraped
1 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon mixed spice
1 teaspoon ginger
½ teaspoon nutmeg
Berry jam centre:

1 tablespoon organic hemp hearts (or just use chia seeds)
2 cups fresh or frozen berries (raspberries, strawberries, blackberries or
blueberries)
¼ cup dates, chopped
Chocolate icing:
¼ cup raw cacao or cocoa powder, sifted
1 tablespoon raw honey or date or maple syrup
Method: Preheat oven to 180  C. Blend the chickpeas, eggs and pumpkin
together until well combined. Then add remaining ingredients and blend to
combine. Pour into a greased and lined spring-form cake tin and bake for 20-25
For the jam centre: Blend the hemp and chia seeds until fine. Over a medium
heat, stir the frozen berries with the dates to soften, for around fifteen minutes.
Blend all ingredients together and spread over one cake before placing the other
cake on top.
For the chocolate icing: Mix all ingredients together over a bain-marie. When a
thin chocolate mixture forms, remove from heat and keep stirring until it
thickens slightly, then spoon or pour over the top cake.
Coffee and nut cake
Plan ahead: Place one 400 ml can full-fat coconut milk, place can in fridge
overnight to solidify. Soak dates in hot water until softened, then drain well.
Cake ingredients:
1 cup (125 g) raw pecans
1 cup (125 g) raw almonds
2 cups (250 g) raw butternut squash, grated
4 free-range eggs
½ cup dates
1 teaspoon cinnamon
2 tablespoons Teeccino, amaretto coffee alternative
½ cup chopped walnuts (optional)
Icing ingredients:
1 tablespoon Teeccino dandelion coffee
1 (400 ml) can full-fat coconut cream
Decoration: chopped walnuts
Method: Preheat oven to 180  C. Blend the pecans and almonds in a high
speed blender until fine so no lumps remain. Then blend the butternut squash
with the eggs and dates.
Combine all cake ingredients together, lastly mixing in the walnuts by hand, so
they keep their texture.
Pour mixture into a well-greased, spring-form cake tins and bake for 15-20
For the icing: Blend the Teeccino coffee until fine. Add the maple syrup and
remaining icing ingredients to the blender and blend well. Then ice the cooled
cake and sprinkle over the walnuts.
Courgette & prune cupcakes
Prep: 20 mins  Cook: 15-20 mins  Makes: 12
Plan ahead: Soak the dates & prunes in hot water to soften for 15 minutes, then
drain well. Place 1 (400ml) can of coconut cream in its can in the fridge
overnight.
Cake ingredients:
1 cup raw courgette, grated (around 2 small zucchinis)
1 cup almond meal
¼ cup dates
½ cup prunes
2 free range eggs

Icing ingredients:
1 cup full-fat coconut cream, make sure it’s super thick
2 teaspoons Natvia
Method: Preheat oven to 180  C. Place 12 paper cupcake liners into a muffin
tray. Blend cake ingredients together in a high-speed blender or food processor.
Spoon equal amounts of the mixture into the prepared tray.
Bake for 15-20 minutes, or until a fork when inserted comes out clean. Allow to
cool on a wire rack.
For the icing: Blend the ingredients together then pipe or spoon icing onto the
cooled cakes. Dust with cocoa. Keep stored in an air-tight container in the fridge,
where they should last for up to one week.
Cranberry & lemon cupcakes
fridge overnight.
4 free-range eggs
1 cup almond meal
1 small banana
½ teaspoon aluminium free baking soda
4 teaspoons organic lemon zest
½ cup fresh cranberries
Lemon icing ingredients:

¾ cup coconut cream
2 tablespoons raw honey
¼ cup lemon juice
Method: Place oven rack in the lowest position. Preheat oven to 180°C. Blend
all cupcakes ingredients together in a high-speed blender, except the cranberries.
Lastly mix in cranberries then leave mixture to sit for 15 minutes to allow the
coconut flour to absorb the moisture. Spoon mixture into 12 cupcake holders and
bake for 15-20 minutes. A skewer should come out clean when inserted into the
cupcakes.
For the icing: Blend all ingredients until smooth, then pipe onto the cooled
cupcakes. Keep stored in the refrigerator.
Kumara cake with coconut cream icing
Prep 25 mins  Cook 75 mins  Serves 8
Plan ahead: Grease and line a 20 cm cake tin. Place a 400 ml can of full-fat
coconut cream in its can in the fridge overnight.
Cake ingredients:
2 cups (400 grams) kumara purée
4 free-range eggs
1 ½ cups chickpeas
1 tablespoon fresh lemon juice
1 teaspoon ginger
½ teaspoon nutmeg
Icing ingredients:
1 teaspoon organic lemon zest
2 tablespoons pure maple syrup, or more to taste
Method: Preheat oven to 170  C. Blend the dates, kumara and eggs together
in a high-speed blender, then add chickpeas and remaining cake ingredients and
blend until smooth.
Pour into prepared cake tin and bake 75 minutes, or until a skewer when inserted
comes out clean. Cool on a wire rack.
For the icing: Blend the ingredients together, then ice the cake. Keep stored in
an air-tight container in the fridge.
Lovely flavours and texture; you can use almond meal in place of the chickpeas
and coconut flour in place of the chickpea flour.
Kumara & pumpkin cake
Plan ahead: Grease and line a 20 cm cake tin
Cake ingredients:
1 cup grated pumpkin
2 cups grated, raw kumara
2 bananas
2 free-range eggs
2 teaspoons ginger
1 teaspoon cinnamon
Icing ingredients:
1 tablespoon pure maple syrup
Method: Preheat oven to 180°C. Mix the lemon juice with the baking soda in a
small bowl.
Then blend all cake ingredients together in a high-speed blender or food

processor until well combined. Pour cake mixture into a greased and lined 20 cm
cake tin. Bake for 30-35 minutes, or until a skewer when inserted comes out
clean.
For the icing: Mix all ingredients together then spread over the cooled cake.
Keep stored in an air-tight container in the fridge.
 Sweet potatoes (kumara): Are a great way to boost the antioxidants in your
body. They help stabilize blood sugar levels and improve the response to insulin.
A great source of carotenes, the darker the colour the higher the concentration.
They are a great source of vitamin C, B6, B2, manganese, copper, biotin, dietary
fibre, etc.
Lemon cupcakes
4 free-range eggs
1 cup almond meal
2 tablespoons coconut cream
Lemon icing ingredients:

1 cup cashews, soaked in water overnight, then well rinsed and drained
¼ cup lemon juice
to combine all cupcakes ingredients together then leave the mixture to sit for 15
minutes to allow the coconut flour to absorb the moisture.
Spoon mixture into 12 paper muffin cups and bake for 20-25 minutes. A skewer
should come out clean when inserted into the cupcakes. Allow to cool on a wire
rack.
For the icing: Blend the cashews with the other ingredients until smooth, then
pipe onto the cooled cupcakes. Keep stored in the fridge.
Mandarin, nutmeg, chocolate hemp cupcakes
Prep 20 mins  Cook 1 hour 20 mins  Makes 12
Plan ahead: Bring 4 fresh wholes mandarins to the boil in their skins, then leave
them to simmer for 1 hour, before draining.
Cake ingredients:
4 mandarins
1 banana
2 free-range eggs
4 tablespoons hemp hearts
½ cup fresh cauliflower, grated
½ teaspoon nutmeg

1 large avocado
¼ cup coconut milk or another non-dairy milk
2 tablespoons pure maple syrup or 2 tablespoons natural vanilla extract
Mandarin drizzle (optional):

2 tablespoons freeze-dried mandarins, ground into powder
Decoration (optional): Freeze dried mandarins
Method: Bring the whole mandarins to the boil, then simmer in their skins for 1
hour. Drain and allow to cool slightly.
Preheat oven to 180  C. Blend the mandarins, cauliflower, hemp hearts,

banana and eggs together in a high-speed blender. I removed the mandarin pips
and green tops before doing this.
Mix the lemon juice in a small bowl with the baking soda and powder.
Then blend all ingredients together until fully combined. Spoon mixture into 12
muffin paper cups. Bake for 15-20 minutes, or until a skewer when inserted
comes out clean. Cool cakes on a wire rack.
For the icing: Blend the avocado with milk choice until no lumps remain. Then
add remaining ingredients and blend well to combine. Pipe icing onto the cooled
cakes and keep them stored in the refrigerator.
Orange cake
Prep 35 mins  Cook 20 mins  Jelly setting time 2 hours  Serves 8
Plan ahead: Grease and line a 20 cm cake tin. Place a 400 ml can of full-fat
coconut cream, in it can in the fridge overnight.
Cake ingredients:
1 cup almond meal
4 free-range eggs
Zest from one organic orange
2 tablespoons coconut cream
Icing ingredients:
½ cup full fat coconut cream
2 tablespoons organic, un-hydrogenated coconut oil, melted.
2 tablespoons organic apple syrup or date syrup or 1 teaspoon Natvia
Zest from 1 organic orange
Orange jelly ingredients (optional):

Juice from 2 oranges (around ¾ cup)
1 teaspoon Natvia or 1 tablespoon honey
20 g grass-fed gelatine
the cake ingredients together in a high-speed blender, then leave the mixture to
sit for 15 minutes to allow the coconut flour to absorb the moisture.
Pour mixture into your prepared cake tin and bake for 20-25 minutes. A skewer
should come out clean when inserted into the cake.
For the icing: Blend the coconut cream with the other ingredients until smooth,
then spoon onto the cooled cake.
For the jelly: Place the orange juice in a small saucepan with your sweetener of
choice. Sprinkle over the gelatine and allow it to soften for 5 minutes. Then over
a low heat while stirring constantly heat the jelly mixture until the gelatine has
completely dissolved.
Pour into small jelly or chocolate moulds and allow to set in the fridge for before
decorating cake. Keep stored in the fridge.
*The orange zest provides the lovely orange flavour. I wanted to use the whole
orange, instead of just the zest which is why I made orange jelly spoons. This is
my lemon cupcake recipe made into an orange cake.
Pecan & caramel cake
Prep 25 mins  Cook 15-20 mins  Serves 8-10
overnight
Cake ingredients (make 2 cakes):

1 cup (125 g) raw pecans
1 cup (125 g) raw almonds
2 cups (250 g) raw butternut squash, chopped
4 free range eggs
2 ripe bananas (1 cup)
¼ teaspoon ground ginger
¼ teaspoon nutmeg
Pinch cloves
Icing ingredients:
1 (400 g) can full-fat coconut cream
¼ cup dates, chopped and soaked in hot water for 10 minutes to soften
1 tablespoon organic, un-hydrogenated coconut oil; melted
¼ teaspoon ginger
¼ teaspoon nutmeg
Pinch cloves
Decoration: ¼ cup pecans and date syrup
Method: Preheat oven to 180  C. Blend the nuts in a high-speed blender until
fine so no lumps remain. Then add the butternut squash with the eggs and
bananas to the blender and blend well.
Add remaining cake ingredients and combine well together. Pour mixture into
two well-greased, spring-form cake tins and bake for 15-20 minutes, or until a
For the icing: Add the thickened coconut cream to a high-speed blender and set
aside the coconut water to use for something else such as a smoothie. Drain the
dates well and blend them with the coconut cream and coconut oil. Add all the
spices and blend again.
Ice the cooled cakes by placing half the icing in the centre of the cakes and the
remaining amount on top. Decorate with the pecans and drizzle over the date
syrup. Keep stored in an air-tight container in the refrigerator.
Raspberry jelly & chocolate cupcakes
Prep 30 mins  Cook 15 mins  Jelly setting time 2 hours  Makes 12
overnight.
Cake ingredients:
1 cup almonds, ground until fine
1 ripe banana
2 free-range eggs
2 tablespoons full-fat coconut cream
Raspberry jelly ingredients:

½ cup cold water
2 scoops grass-fed gelatin
4 teaspoons freeze-dried raspberry powder
2 teaspoons Natvia or 2 tablespoons pure maple syrup
Icing ingredients:
2 tablespoons pure maple syrup (optional)
Home-made chocolate ingredients:

50 g cacao butter, melted
50 g Organic, un-hydrogenated coconut oil, melted
2-3 tablespoons Dutch processed cocoa powder
1 teaspoon vanilla extract
For the cakes: Preheat oven to 180  C. Blend the almonds, coconut, banana,
eggs, coconut cream and oil in a high-speed blender until well combined.
Add remaining cake ingredients and pulse to combine. Spoon equal amounts of
the mixture into 12 paper muffin cups Bake for 12-15 minutes, or until a skewer
For the jelly: Pour the water into a small saucepan and sprinkle the gelatin over
the top. When the gelatin has softened, heat the gelatin through over a medium
heat until it dissolves. Add the remaining jelly ingredients and mix well together.
Pour into 12 chocolate or small jelly molds and allow to set in the fridge.
For the icing: Blend the coconut cream, maple syrup and vanilla extract
together.
Pipe icing onto each cupcake and decorate with a jelly.
For the chocolate: Mix all ingredients well together in a bowl until no lumps
remain. Then pour chocolate evenly over cupcakes. Keep stored in an air-tight
container in the refrigerator.
Raspberry & spice cupcakes
overnight.
Cake ingredients:
2 cups almond meal
2 free-range eggs
1 banana
1/3 cup full-fat coconut cream
1 teaspoon cinnamon
2 teaspoons raw cacao or cocoa powder
Icing ingredients:
1 teaspoon freeze dried raspberry powder (optional)
1 tablespoon raw honey
Raspberry jam ingredients:

½ cup raspberries
1 tablespoon date or pure maple syrup
Method: Pre-heat oven to 180°C. Blend all cake ingredients well together in a
high-speed blender. Spoon cake mixture into 12 paper muffin cups and bake for
15-20 minutes, or until a skewer when inserted comes out clean.
Allow cakes to cool on a wire rack.
For the icing: Add all ingredients to your high-speed blender and blend well to
combine. Then pipe or spoon onto the cooled cakes.
For the jam: Blend or mix ingredients well together then spoon over the icing.
Keep stored in an air-tight container in the fridge.
Sweet potato coffee cake
Prep: 21 mins  Cook: 15-20 mins  Makes 12 cupcakes
overnight. Grease & line two 20 cm cake tins.
Cake ingredients (makes 2):

3 cups raw kumara, grated
3 bananas
4 eggs
¼ cup Teecino, Orange coffee alternative
Icing ingredients:
1 ½ cups full-fat coconut cream, make sure it’s super thick
1 ½ teaspoons Teecino coffee alternative
1 ½ teaspoons Natvia
2 tablespoons organic, un-hydrogenated coconut oil (optional), melted*
Method: Preheat oven to 180  C. Blend the sweet potato with the bananas and
eggs in a high-speed blender or food processor until smooth.
Add remaining cake ingredients to the blender and blend until well combined.
Pour mixture into the prepared cake tins and bake for 15-20 minutes, or until a
skewer when inserted comes out clean. Allow cakes to cool on a wire rack
before turning out from tins.
For the icing: Whisk all ingredients together until a thick icing forms. If your
coconut cream isn’t thick enough, add coconut oil to the icing. Ice the bottom
cake before placing the second cake on top and icing the top of the cakes.
Sweet potato cupcakes
Nice moist and lovely textured cakes.
Prep: 40 mins  Cook: 20 mins  Makes: 12
Cake ingredients:
650 g kumara (4 cups grated), I used red & gold
4 free range eggs
½ cup dates, soaked in hot water to soften, or 1 banana
1 teaspoon cinnamon
Icing ingredients:
2 cups kumara purée
¼ cup coconut milk
2 tablespoons Dutch processed cocoa powder
1 ½ teaspoons Teeccino chocolate mint, coffee alternative
1 teaspoon Natvia
Method: Preheat oven to 180  C. Blend all cake ingredients in a high-speed

blender until no lumps remain. Spoon mixture evenly into 12 paper muffin cups.
Bake for 20-25 minutes, or until a fork when inserted into the centre of one
comes out clean. Allow to cool on a wire rack.
For the icing: Blend the ingredients together until smooth and pipe or spoon
onto the cooled cakes.
For the chocolates: Mix ingredients together until no lumps remain, then spoon
mixture into chocolate moulds, or drizzle over the iced cakes.
Small cakes and biscuits
Belgium biscuits
Plan ahead: Grease and line two baking trays
Biscuit ingredients:
2 ½ cups almond meal, plus extra for rolling
¼ cup date or pure maple syrup
2 teaspoons ginger
4 teaspoons raw cacao or cocoa powder
2 teaspoons mixed spice

½ cup fresh or frozen raspberries
2 tablespoons chia seeds
Icing ingredients:
1-2 teaspoons freeze dried raspberry or beetroot powder
¼ cup organic, un-hydrogenated coconut oil, softened
¼ cup tahini
Method: Preheat oven to 180°C. Place the almond meal into a large mixing
bowl. Mix the coconut through it, then add the eggs and remaining ingredients.
Lightly dust a chopping board with almond meal or chickpea flour and roll out
the dough. Cut out an even number of biscuits and place on the prepared baking
trays. Bake for 5-10 minutes or until lightly golden. Allow to cool on a wire
rack.
For the jam: Mix jam ingredients together and allow the chai seeds to soak up
any excess liquid. Then spoon equal amounts of the jam onto one biscuit before
sticking another biscuit on top,
For the icing: Mix all ingredients together, then ice the cooled cakes.
Chickpea & coconut biscuits
Plan ahead: Grease & line a baking tray
1 ½ cups chickpeas
¾ cup coconut butter, melted
¼ cup organic apple syrup
Zest 2 organic oranges
Method: Preheat oven to 180°C. Blend all ingredients together in a high-speed

blender. Roll dough out onto a lightly floured board and cut into 20 biscuits.
Cook 15-20 minutes or until lightly golden. Allow to cool on a wire rack. Keep
stored in an air-tight container in the fridge.
Chocolate biscuits
Plan ahead: Grease & line a baking tray
1 (390 g) can chickpeas or black beans, well rinsed & drained
1 free range egg
¼ cup Natvia, blended until fine
1/4 cup raw cacao or Dutch processed cocoa powder
Icing ingredients:
1 tablespoon Natvia
Decoration: walnut halves
Method: Preheat oven to 180  C. Blend the chickpeas or black beans in a

high-speed blender with the egg, until they are fully combined. Then add
remaining ingredients and blend well together. Place in the fridge for at least 30
minutes to firm up the dough which should be very soft.
Roll dough into 12 equal sized balls and place onto the prepared baking tray
before using a fork to flatten each biscuit.
Bake for 10-15 minutes. Remove and allow to cool on a wire rack.
For the icing: Mix the Nativa with the cocoa powder until no lumps remain.
Then add remaining icing ingredients and mix well together.
Spoon icing onto the cooled cakes and place 1/2 a walnut on top. Place in the
refrigerator to set the icing.
Chocolate, Brazil, coffee caramel creams
Prep 20 mins  chilling time 4-6 hours  Makes 12
overnight. Grease 12 muffin cups lightly with coconut oil.
Chocolate base ingredients:

1 cup Brazil nuts
1 ½ tablespoons organic, un-hydrogenated coconut oil
3 dessertspoons cocoa powder
½ teaspoon natural vanilla extract
1 teaspoon cinnamon
Caramel coffee topping ingredients:
8 dates, pitted and chopped
1 ½ tablespoons Teeccino coffee alternative (mocha flavoured)
1 teaspoon natural vanilla extract or paste from ¼ of a vanilla bean
Method: Blend the Brazil nuts until smooth, then add all other base ingredients,
and press into 12 muffin cups. Place in the freezer while you make the topping.
For the topping: Gently heat the coconut oil with the dates in a saucepan over a
low heat. The dates are the base of your caramel filling. Allow them to break up
and soften, then remove from the heat.
Mix the dates and coconut oil with all the other ingredients. Spoon over bases
and set in the freezer overnight. Store in the freezer and remove 5- 10 minutes
before serving. Decorate with sifted cocoa.
Chocolate & raspberry/blueberry jam cakes
Prep 30 mins  Cook 10 mins  chilling time 2 hours  Makes 22
4 green cardamom pods, de-seeded and ground
1 teaspoon ground cinnamon
1 teaspoon dried ginger
2 teaspoon raw cacao or cocoa powder
1 1/2 cups chickpea flour
1/4 cup date or pure maple syrup
2 tablespoons freeze dried raspberry or blueberry powder
2 tablespoons date or pure maple syrup
Home-made chocolate ingredients:

2 tablespoons natural vanilla extract (see about my ingredients)
Method: Preheat oven to 180°C. Mix the spices and baking powder into the
chickpea flour. Then add the coconut oil and sweetener of choice. Keep stirring
until a soft dough forms.
Divide mixture into 22 equal sized portions. Roll the dough out and use biscuit
cutters to get the desired round shape. Bake for 5-10 minutes. Or until the
biscuits smell done and are golden brown. Allow to cool on a wire rack.
For the raspberry jam: Mix the ingredients well together. The mixture should
be quite thick. If not allow to cool slightly, before placing a small amount into
the centre of each cooled biscuit. Place in freezer while you make the chocolate.
For the home-made chocolate: Sift the raw cacao or cocoa powder into a small
bowl. Then add all the remaining ingredients and mix well to combine. Then
pour over the biscuits and allow to set in the fridge.
Lemon & blackcurrant cakes
Prep 30 mins  chilling time 4-6 hours  Makes 12 small cakes
overnight. Soak dates in hot water until softened, then drain well.
Base ingredients:
1 cup almonds
2 tablespoons desiccated coconut
¼ cup dates
Zest from one organic lemon, around 1 tablespoon
Jam ingredients:
2 teaspoons freeze-dried blackcurrant powder
Method: Blend the almonds and desiccated coconut until fine in a high-speed
blender. Add remaining base ingredients to the blender and blend well to
combine. Press mixture into 12 small silicon muffin cups. Make a well in the
centre of each cake.
For the jam: Mix all ingredients well together, then spoon about half a teaspoon
of the jam into each cake centre.
For the filling: Mix all ingredients well together, then pipe over each base.
Place in the fridge to set.
Macadamia & almond biscuits
Plan ahead: Grease and line a baking tray
Ingredients:
2 cups macadamia nuts
1 cup almond meal
2 free range eggs
¼ cup pure maple or date syrup
Method: Preheat oven to 180°C. Blend all ingredients together until no lumps
remain.
Make 12 even sized biscuits and place them on your prepared baking tray. Bake
for 10-15 minutes or until golden in colour. Allow to cool on a wire rack before
removing these fragile biscuits from the tray.
Raspberry and blackcurrant biscuits
Prep 20 mins  chilling time 30 mins  Cook 8-10 mins  Makes 10
Plan ahead: Grease & line two baking trays
1½ cups chickpea flour, sifted twice
Jam ingredients:
4 teaspoons pure maple syrup or raw honey
1 teaspoon freeze-dried raspberry powder
1 teaspoon freeze-dried blackcurrant powder
Method: Mix the coconut oil into the chickpea flour until fully combined. Then
add remaining ingredients and mix well. Roll mixture out onto a board, lightly
floured with chickpea flour. Cut into 20 biscuits.
Place biscuits onto the prepared baking trays and place in the fridge for 30
minutes to firm up.
Preheat oven to 180°C. Bake biscuits for 8-10 minutes, or until lightly browned.
Leave to cool on a wire rack, before removing from the trays.
For the jam: Mix the coconut oil with the maple syrup. Divide mixture evenly
into two small bowls. Mix the raspberry powder into one bowl and the
blackcurrant powder into the other.
When the jam ingredients are fully mixed together and the biscuits are cooled,
spoon jam onto half of the biscuits, then place remaining biscuits on top. Keep
stored in the refrigerator.
These biscuits firm up in the fridge overnight. At first they can be fragile and a
bit crumbly.
 Chickpea flour is a good source of protein and minerals such as iron,

magnesium, molybdenum, copper, selenium & zinc.
Rose and cardamom biscuits
Prep 30 mins  Chilling time 30 mins  Cook time 8-10 mins  Makes 40
Plan ahead: Grease & line two baking trays.
2 1/2 cups almond meal
¼ cup chickpea flour
¼ cup honey or date syrup
1/4 tsp aluminium free baking powder
8 teaspoons dried rose petals, crushed
8 teaspoons rose water
8 cardamom pods, deseeded and ground
Method: Add the almond meal and chickpea flour to a bowl. Mix in the coconut
oil. Add your sweetener of choice and remaining biscuit ingredients and mix
until well combined. Cover and place in the refrigerator to firm up before rolling
for at least 30 minutes.
Heat oven to 180°C. Knead biscuit dough until the dough holds together well.
Then roll dough out and use a biscuit cutter to make desired biscuit shapes. Place
on the prepared trays and bake for 8-10 minutes or until the biscuits start turn
golden brown.
The rose and cardamom flavours come through and complement each other. And
the chickpea flour adds a nutty flavour to these biscuits.
Cheesecakes
Belgium biscuit cheesecakes
Plan ahead: Place a 400ml can of full-fat coconut cream in its can in the fridge
overnight. Grease 12 small muffins cups or a 20 cm spring-form pan.
Base ingredients:
2 cups almonds, ground until fine
1 teaspoon raw cacao or cocoa powder
1 teaspoon cinnamon
½ teaspoon ginger

½ cup fresh or frozen raspberries
1 tablespoon black chia seeds
Raspberry filling ingredients:

¼ cup filtered water
2 teaspoons grass-fed gelatin
¼ cup date syrup or pure maple syrup
1 cup fresh or frozen raspberries
Method: Blend the ground almonds with the other base ingredients in a high-
speed blender or food processor until a thick dough forms. Press into 12 muffin
cups or a spring-form pan.
For the jam: Mix all ingredients together well. Spoon even amounts of the
mixture over the cheesecake/s bases and spread out well.
For the filling: Add the water and gelatin to a small saucepan with the date
syrup. Once softened, heat the gelatin until dissolved.
Add the coconut cream & raspberries to a food processor and blend together
with the vanilla extract, until well combined. With the motor running on low,
slowly pour in the gelatin mixture and when fully mixed together, pour over the
top of the cheesecakes and place in the fridge to set.
Mandarin cheesecakes
Prep 30 mins  Cook 2-5 mins  chilling time 4 hours  Makes 12
Plan ahead: Place a 390 g of full-fat coconut cream, in its can in the fridge
overnight. Soak dates in hot water until softened, then drain well.
Base ingredients:
2 cups desiccated coconut, ground until fine
2 tablespoons freeze-dried mandarins, ground until fine
1 cup dates
Topping ingredients:
400 g fresh mandarins
1 ½ teaspoons grass-fed gelatin
¼ cup dates
Garnish: Freeze dried mandarins
Method: Blend the ground coconut, mandarins and dates with the remaining
base ingredients until no lumps remain. The mixture should be quite oily. Press
into 12 muffin cups and place them in the freezer while you prepare the filling.
For the filling: Use a lemon squeezer to remove the pith and juice from the
mandarins. You should get around ½ cup of fresh juice. Place the juice into a
medium sized saucepan and sprinkle over the gelatin. Stir until the gelatin
softens. Then over a low heat and while stirring heat the mandarin juice, so the
gelatin completely dissolves. Allow to cool slightly.
Add the remaining filling ingredients to a high-speed blender and blend until no
lumps remain. Lastly blend in the mandarin mixture. Spoon or pour mixture over
the bases and place in the fridge to set. Sprinkle over crushed freeze-dried
mandarins.
Mango and pistachio cheesecakes
Prep 40 mins  Cook 2-5 mins  chilling time 4 hours  Makes one 20
cm cheesecake or 12 small ones
Plan ahead: Place two 400ml cans of full-fat coconut cream in their cans in the
fridge overnight. Soak dates in hot water until softened, then drain well. Grease
and line12 muffin cups or a 20 cm spring-form pan
Base ingredients:
1 cup pistachios
½ cup desiccated coconut, ground until fine
½ cup dates
Zest from ½ organic lemon
Cheesecake filling ingredients:

2 scoops vital proteins grass-fed gelatin
½ cup cold, filtered water
2 green mangos, peeled and chopped
2 cups full-fat coconut cream
2 scoops vanilla, age defying collagen powder
2 tablespoons raw honey or pure maple syrup (optional)
Method: Blend the base ingredients in a high-speed blender until the ingredients
stick together. Press mixture into a lightly greased and lined spring-form pan or
12 greased muffin cups and place in the fridge or freezer while you make the
filling.
For the cheesecake filling: Add the cold water to a small saucepan, sprinkle
over the gelatin powder and allow to soften. Gently heat the gelatin mixture until
it completely dissolves, then remove from the heat.
Blend the mango flesh in a high-speed blender. Remove the solidified coconut
milk from the top of the coconut cream, you should get two cups of very thick
coconut cream.
Blend all filling ingredients together well, then spoon mixture over the base/s.
You will have to work quickly, so the gelatin doesn’t start to set.
Orange & mango cheesecakes
Prep 30 mins  Cook 2-5 mins  chilling time 4 hours  Makes one 20
cm cheesecake or 12 small ones
Plan ahead: Place two 400 ml cans full-fat coconut cream, in their cans in the
fridge overnight. Lightly grease 12 muffin cups.
Base ingredients:
2 cups walnuts
1 cup desiccated coconut
2 tablespoons cacao butter, melted over a bain-marie
1 teaspoon ground cinnamon
Zest from one organic orange
Cheesecake filling ingredients:

½ cup fresh orange juice
2 teaspoons grass-fed gelatin
2 green mangos, peeled & chopped
Method: Blend the base ingredients in a high-speed blender until the ingredients
stick together. Press mixture into prepared pan muffin cups and place in the
fridge or freezer while you make the filling.
For the cheesecake filling: Add orange juice to a small saucepan, sprinkle over
the gelatin powder and allow to soften. Gently heat the gelatin mixture until it
completely dissolves, then remove from the heat.
Blend the mango flesh in a high-speed blender with the coconut cream.
Blend all filling ingredients together well, then spoon mixture over the base/s.
Work quickly, so the gelatin doesn’t start to set.
Peach & blueberry cheesecake
Prep 40 mins  chilling time 4-6 hours  Makes one 20 cm cheesecake
fridge overnight. Soak the cashews in hot water for 4-6 hours, to allow for the
right consistency when blending. Grease & line a round, 20 cm Spring-form tin.
Base ingredients:
½ cup almonds
1 cup walnuts
Pinch nutmeg
2 cups cashews, soaked
400 g (around 9 small) fresh peaches, chopped & stones removed
¼ cup lemon juice
2 tablespoons raw honey or another sweetener of choice
Blueberry topping:
Decoration: 1/3 cup blueberries
Method: Blend all base ingredients together in a high-speed blender, then press
mixture into the base of your prepared tin.
For the filling: Add all ingredients to your high-speed blender and blend until a
thick creamy mixture forms. Pour over the base.
For the Topping: Blend ingredients together then spoon and spread over the
filling. Decorate with the blueberries and place in the freezer for 4-6 hours to set.
Spirulina cheesecakes
Prep 25 mins  Chilling time 4-6 hours  Makes 12
Plan ahead: Place a 400 ml can of full-fat coconut cream in Soak cashew nuts
in water for 4-6 hours, then drain well. Lightly grease 12 cupcake holders with
coconut oil.
Base ingredients;
1 cup raw cashew nuts
2 tablespoons ground flaxseeds
2 tablespoons ground chia seeds
3/4 cup coconut flour (made by blending desiccated coconut until fine)
12 dates, chopped
Filling:
2 cups raw cashew nuts
1 tablespoon pure vanilla extract and seeds from half a vanilla bean
¼ cup coconut oil, melted
1 teaspoon spirulina powder
Kiwifruit coulis ingredients:

1 cup chopped kiwifruit (around 2 kiwifruit) or pineapple (green or gold)
Juice of ½ a lemon (around 2 tablespoons)
2 teaspoons raw honey
2 teaspoons psyllium husks
Method: Blend the base ingredients until the mixture holds together, then press
into the bottom and sides of the prepared pans.
For the filling: Blend the cashew nuts until smooth, then add remaining
ingredients and blend until well combined. Then spoon into the bases.
For the coulis: Blend all ingredients well together, then spoon and spread over
the fillings, and place in the fridge or freezer to set.
Slices
Beetroot & pistachio slice
Prep 20 mins  chilling time 2 hours  Makes 12 slices
Plan ahead: Grease & line a slice tin.
Slice ingredients:
¾ cup raw pistachios
½ cup raw beetroot, grated
1 teaspoon cinnamon
Pinch allspice (optional)
Icing ingredients:
¼ cup full-fat coconut cream
1 teaspoon pure vanilla extract or paste from ¼ of a vanilla bean
Method: Chop half the pistachios into small chucks and set them aside. Add the
dates, beetroot, spices, coconut oil the un-chopped pistachios to the food
processor with the almond meal, and blend to combine. Then stir in the chopped
pistachios. Press into prepared tin.
For the icing: Blend the dates until they form a thick paste, then add the
remaining ingredients, and blend to combine. Spread over slice and place in the
fridge to set for at around 2 hours.
Black bean chocolate slice
Prep 15 mins  chilling time 2 hours  Makes 8-10 slices
Plan ahead: Grease & line a brownie tin.
Base ingredients:
2 tablespoons Natvia
2 green cardamom pods, deseeded or ground
½ cup raw almonds
1 cup cooked black beans, well rinsed & drained
Icing ingredients:
2 tablespoons Natvia
1 avocado
½ cup cooked black beans, well-rinsed & drained
3 tablespoons freshly squeezed orange juice
Zest from ½ organic orange
Method: Blend all 4 tablespoons of the Natvia in a high-speed blender with the
cardamom seeds until fine. Then divide mixture in half. Keep one half in your
blender and the other half in a separate bowl. Add the almonds to your blender
and blend until fine.
Add remaining base ingredients to the blender and blend mixture until it
resembles a thick dough. Press mixture evenly into prepared pan.
For the icing: Place avocado flesh in the blender with other icing ingredients
until smooth, then spoon onto the base and smooth out with the back of a spoon
or spatula, before placing in the fridge or freezer to set.
Black bean chocolate beet slice
Prep 40 mins  Cook 5 mins  Makes 12 slices
Plan ahead: Grease and line a 20 cm X 20 cm square brownie tin.
Base ingredients:
1 can black beans
1/4 cup raw cacao powder
8 Medjool dates, chopped
2 tablespoons apple or pure maple syrup
1 teaspoon cinnamon
Pinch nutmeg
¼ cup tahini
¼ cup coconut butter, melted
3 tablespoons pure maple syrup raw honey or apple syrup
2 teaspoons freeze dried beetroot powder

2 tablespoons maple syrup or raw honey
2 tablespoons raw cacao powder
Method: Blend the black beans with the other base ingredients, then press into
prepared pan.
For the filling: Mix all ingredients well together, then spread evenly over the
base.
For the chocolate icing: Mix the ingredients together until no lumps remain.
Spread over filling mixture and allow to set in the fridge for 4-6 hours.
Blueberry marshmallow slice
Plan ahead: Grease & line an 8 X 8 cm brownie pan.
Base ingredients:
1 cup almond meal
½ cup coconut butter, slightly melted
¼ cup dates, soaked in hot water to soften
1 tablespoon tahini
Blueberry jam ingredients:
2 tablespoons chia seeds
1 teaspoon freeze dried blueberry powder (optional)
Marshmallow ingredients:
½ cup honey or pure maple syrup
½ cup cold water
½ cup hot water
1 tablespoon grass-fed gelatine
Method: Blend all base ingredients together until a thick dough forms. Then
press mixture into the prepared pan and place it in the fridge while you make the
jam.
For the jam: Blend or mix the ingredients together. Then spread jam over base.
For the marshmallow topping: Put the cold water and honey into a small
saucepan on a med-high heat until the mixture reaches 240°F/115°C. While
waiting for the temperature to rise add the gelatine to the ½ cup of hot water in a
mixing bowl and stir until dissolved.
Using a hand beater, on a low speed beat the gelatine mixture while slowly
adding the hot honey mixture. Then beat mixture on high a speed for around 15
minutes. The mixture should be thick and glossy.
Spoon mixture over the base and spread evenly. Place back in the fridge to set
before cutting into 12 even sized portions.
Caramel and hemp slice
Prep 20 mins  Chill time 2-4 hours  Makes 12 slices
Plan ahead: Soak the dates in hot water for 15 minutes to soften, then drain well.
Grease and line a brownie pan.
Base ingredients:
1 cup cooked black beans
½ cup pecans
1 tablespoon hemp hearts, ground until fine
1 tablespoon Teeccino dandelion coffee (I used chocolate mint), ground until
fine
½ teaspoon nutmeg
Caramel topping ingredients:

½ cup dates
1 tablespoon organic, cold-pressed hemp seed oil
Method: Blend all base ingredients together in a high-speed blender until well
combined. Press mixture into prepared brownie pan.
For the filling: Mix all ingredients well together; they should form a thick paste.
Spoon and spread over base.
Place in the freezer to set for at least 2 hours. Slice and keep stored in the
freezer. Remove 5-10 minutes before serving.
Chocolate caramel slice
Prep 35 mins  Chilling time 4-6 hours  Makes 12 slices
Plan ahead: Grease and line a 20 x 20 cm brownie tin. If using regular dates
which aren’t as soft as medjool dates, soak them for half an hour in hot water to
soften them, then drain well. You can use pure maple syrup in place of the date
syrup for the base.
Base ingredients:
¼ cup date syrup
1 cup Brazil nuts
3/4 cup walnuts or almonds
¼ cup Dutch processed cocoa or raw cacao powder
Caramel topping ingredients:
1 cup medjool dates, pitted (regular dates work fine, pre-soak first)
½ cup coconut butter or cashew butter
½ teaspoon salt
1 green cardamom pod, deseeded & ground
Method: Blend the date syrup in a high-speed blender with the other base
ingredients. Spread mixture which should be a thick dough consistency evenly in
the prepared tin.
For the topping: If using the coconut butter slightly melt it over a low heat
before blending.
Blend all ingredients well together, then spread mixture over base and allow to
set in the refrigerator for 4-6 hours.
Chocolate kumara slice
Prep 20 mins  Chilling time 4-6 hours  Makes 8-10 slices
Plan ahead: Soak dates in hot water until softened, then drain well. Grease &
line a slice tin small brownie pan (20x20 cm).
Base ingredients:
1 cup walnuts, ground until fine
1 cup cooked kumara-steamed or boiled
1/3 cup dates
2 teaspoons vanilla extract
Icing ingredients:
2 tablespoons Dutch processed cocoa powder
1 tablespoon pure maple or date syrup
1 tablespoon vanilla extract
4 tablespoons pure maple syrup or date syrup
2 teaspoons vanilla extract
Method: Blend the walnuts, ground coconut, kumara and dates in a high-speed
blender until no lumps remain. Add remaining base ingredients and blend well to
combine. Press mixture into a prepared tin.
For the icing: Blend the icing ingredients well together. Ice the base and allow
to set in the fridge for at least 4-6 hours before serving.
Ginger slice
Prep 10 mins  Cook 5 mins  chilling time 30-40 mins  Makes 8-12
slices
overnight
Base ingredients:
2 cups almond meal
¼ cup tahini or sunflower seed butter
Topping ingredients:
12 dates, pitted and finely chopped
2-4 teaspoons ground ginger
Method: Blend the almond meal with the tahini, coconut oil, honey and ginger
until thoroughly combined. It should have a biscuit dough consistency. Press into
a greased and lined square, 20 cm baking pan
For the topping: Gently heat the coconut oil over a low heat with the dates.
Then take off the heat and use a fork to break the dates up. Then blend the two
ingredients into a paste. Add the ginger and coconut cream & stir until no
clumps remain. Spoon this over the top of base. Place in the freezer for 30-45
minutes or until firm.
Options: You can add 2 tablespoons raw cacao powder to the base ingredients
and make it a chocolate ginger slice. Then sprinkle cacao nibs over them, for a
nice crunch.
Matcha chocolate slice
Prep 30 mins  Chill time 4-6 hours  Makes 18 slices
Plan ahead: Grease and line a 27.5 x17.5 x 4 cm brownie/slice tray. (It doesn’t
matter if your brownie pan is slightly smaller).
Base ingredients:
1 ½ cups raw almonds
¼ cup date syrup, or pure maple syrup
4 level tablespoons Dutch cocoa powder
½ Tahitian vanilla pod
1 teaspoon superior cinnamon
Pinch sea salt
Matcha topping ingredients:

1 large avocado
¼ cup lemon juice, around 2 lemons
1 banana
1 ½ teaspoons matcha powder
100 g cacao butter, melted over a bain-marie
Chocolate topping:
1 large avocado
¼ cup Dutch cocoa powder
2-3 green cardamom pods, or 1/8 teaspoon cardamom powder
Method: Blend the almonds until fine in a high-speed blender. Add your choice
of sweetener and the cocoa powder and blend until well combined.
Cut a vanilla pod in half, slit it open and scrap out the seeds. Add the vanilla and
cinnamon to the almond mixture, along with the alt and blend well.
Lastly add the cacao butter and pulse to combine. Press mixture into the base of
your prepared pan.
For the matcha filling: Blend the avocado flesh, lemon juice and banana until
no lumps remain.
Slit the remaining half of your vanilla pod lengthways and scrap out the seeds.
Place the vanilla and matcha powder into the blender, and blend well. Lastly add
the melted cacao butter and pulse to combine.
Spoon mixture over the base and spread it evenly so all the base is covered.
For the chocolate topping: Blend the avocado flesh with the date syrup and
cocoa powder until smooth. Remove the cardamom seeds from their pods and
grind them. Add the cardamom and cacao butter to the blender and pulse to
combine.
Spoon and spread mixture evenly over the base. You can use a fork to make line
patterns on top. Place in the freezer to set overnight and remove 5-10 minutes
before serving. This slice is best keep in the freezer where it will last for 3-6
months.
A creamy, chewy slice sweetened with banana. This slice is full of antioxidants
and will provide an afternoon pick me up with the matcha. Avocados are a great
source of monounsaturated fatty acids, potassium, vitamins E and B.
Mocha and black bean slice
Prep 20 mins  Chill time 4-6 hours  Makes 18-20 slices
fridge overnight
Base ingredients:
1 cup cooked black beans, well rinsed and drained
¼ cup tahini or almond butter
½ cup dates
¼ cup dandelion coffee, I used Teeccino, amaretto coffee alternative
1½ teaspoons cinnamon
Icing ingredients:
1 cup full fat coconut cream
¼ cup tahini
Decoration: 1 tablespoon cacao nibs
Method: Blend all base ingredients together, then press mixture into a well-
greased slice tin.
For the icing: Mix all ingredients well together, then spread over the base.
Sprinkle over the cacao nibs. Cover and place in the freezer to set overnight.
Remove 5-10 minutes before serving and keep stored in the freezer.
Pies & Tarts
Apple & fig tart
Prep 17 mins  Cook time 15-20 mins  Makes 19 cm tart
Plan ahead: Grease and line a 19 cm tart tin. A slightly bigger tin is fine to use,
or you could double the recipe and make a larger tart.
Tart ingredients:
1 ½ cups (150 g) organic apples, chopped, peeled and cored
1/3 cup chickpea flour
2 ½ tablespoons arrow root
1 banana
1 free-range egg
1 teaspoon cinnamon
½ teaspoon mixed spice
¼ teaspoon aluminium free baking soda
100 g fresh figs, sliced
Method: Preheat oven to 180°C. Blend the apples, chickpea flour, arrowroot,
banana and egg in a high-speed blender or food processor.
Add the cinnamon, mixed spice, coconut oil, baking powder and baking soda
and combine well. Pour mixture into the prepared tart tin. Then arrange the
sliced figs on top.
Bake for 15-20 minutes, or until a skewer when inserted comes out clean. Keep
stored in an air-tight container in the fridge. I used the granny smith apples from
my tree, but you can use any apple you like.
Chocolate blueberry pie
Prep 40 mins  Chill time 4-6 hours  Makes one 20-24 cm pie
Plan ahead: Grease and line a 20 cm pie dish.
Base ingredients:
1 cup almonds
½ cup cashews
2 tablespoons Dutch processed cocoa or raw cacao powder
1 tablespoon natural vanilla extract or seeds scraped from ¼ a vanilla bean
37.5 g cacao butter, melted
2 medium avocados
¼ cup Dutch processed cocoa or raw cacao powder
6 medjool dates or ¼ cup dried dates soaked in hot water to soften
1 tablespoon natural vanilla extract or ¼ a vanilla bean
Pinch sea salt
Decoration: 125 g fresh blueberries. Plus 1 teaspoon raw cacao or cocoa powder
Method: Blend the nuts for the base in a high-speed blender until fine. Add the
dates, cocoa and vanilla. Blend until no lumps remain. Then add the cinnamon
and cacao butter and pulse to combine, being careful not to overmix the cacao
butter.
Press base mixture into the sides and base of your prepared pie dish and place in
the fridge while you make the filling.
For the filling: Blend the avocado flesh well with all the filling ingredients
except the cacao butter. Lastly add the cacao butter and pulse to combine.
Spoon filling mixture over base and spread over evenly. Press blueberries into
filling, dust with the cocoa powder and place in the fridge for at least 4-6 hours
to set. Keep stored in an air-tight container in the fridge, where it should last for
3-5 days.
Note: If using a vanilla bean in place of my natural vanilla extract, you will need
to add an extra tablespoon of date syrup or 2-3 extra dates.
Chocolate coconut tarts
Prep 25 mins  Chill time 40 mins  Makes 12
Plan ahead: Place a 400 ml can full-fat coconut cream in its can in the fridge
overnight. Grease 12 muffin cups or a 20 cm spring-form tin.
Base ingredients:
1 cup almonds
1 cup Brazil nuts
½ cup desiccated coconut
6 Medjool dates
Coconut filling:
½ cup full-fate coconut cream
½ cup desiccated coconut
2 tablespoons psyllium
3 teaspoons raw honey
Method: Blend all base ingredients together. Press mixture into the sides and
bases of your prepared tins.
Blend all ingredients together then spoon into each tart. Place in the
For the filling:
fridge to set.
Chocolate mud pies
Prep 40 mins  Chill time 3-5 hours  Makes 12 small mud pies or one 20
cm pie
Plan ahead: Place a 400 ml can of full-fat coconut milk in the fridge overnight
in the can. Soak the dates in hot water 15 minutes prior before starting, then
drain well. Lightly grease 12 muffin cups or one round spring-form pan with
coconut oil.
Base ingredients:
1 cup almonds
1 cup desiccated coconut
1 cup dates
4 generous tablespoons Dutch processed cocoa powder
1 cup organic, un-hydrogenated coconut oil, melted
1 teaspoon cinnamon
2 large avocados
¼ cup Dutch processed cocoa powder, plus extra for dusting
150 g cacao butter, melted over a bain-marie
Method: In a high-speed blender, blend the almonds and desiccated coconut

until fine. Add the well-drained dates and cocoa powder and blend until the
mixture holds together.
Add remaining base ingredients to the blender and blend until well combined. If
your mixture is too moist to work with, place it in the fridge for 5 minutes to
firm up. Press mixture into the sides and base of your chosen pan/s then place in
the freezer while you make the filling.
For the filling: Open your cold can of coconut cream and remove 1 cup of the
thick mixture which should have set on the top of the can. Blend the avocado
flesh with coconut cream in your high-speed blender until no lumps remain.
Cut a vanilla pod in half, slit it open and scrap out the seeds. Add the date syrup,
vanilla and cocoa powder to the avocado mixture and blend well. Lastly add the
melted cacao butter and pulse to combine. Be careful not to over mix the cacao
butter.
Pipe or spoon the filling into the base/s and dust with Dutch processed cocoa
powder. Allow to set in the fridge for 3-5 hours.
Keep stored in an airtight container in the refrigerator, where it should last up for
to a week.
The creamy texture of the soft mousse filling inside the rich pie case provides a
contrast in textures of pure chocolate indulgence.
Chocolate, sunflower seed tarts
Prep 20 mins  Cook 10 mins  Chill time 4-6 hours  Makes 12-16
small tarts
Base ingredients:
1 cup sunflower seeds
6 dates, chopped
1 tablespoon raw cacao or cocoa powder
1 teaspoon cinnamon
1.5 tablespoons coconut oil or melted cacao butter
1 teaspoon natural vanilla extract or ¼ vanilla bean, scraped

½ cup raw grated beetroot
1.5 tablespoons coconut oil
Method: Preheat oven to 180  C, and roast the sunflower seeds for 10-15
minutes, watching carefully so you don ’ t burn them. They should only get
golden brown. Then blend the sunflower seeds with the dates until they form a
thick paste.
Add all remaining base ingredients except the cacao butter, and blend to
combine. Lastly mix in the cacao butter. Press into the sides and bases of loose
bottom tart tins or muffin cups.
For the filling: Blend all ingredients, except the cacao butter together, until well
blended. Then mix in the cacao butter, and spoon into each case. Place in the
freezer to set. Keep in the freezer and remove 5-10 minutes before serving.
Options; you can use any nut you want instead of the sunflower seeds. And you
can decorate them with freeze dried raspberries, etc.
Hemp and avocado mousse pies
Prep 20 mins  Freezer time 5-10 mins  Makes one 20 cm pie or 12 small
ones
fridge overnight. Grease and line a 20 cm spring-form pan or 12 muffin cups.
Base ingredients:
¾ cup hemp hearts/seeds
1 cup macadamia or cashew nuts
½ cup dates, soaked in hot water to soften, then well drained
1 teaspoon cinnamon
Mousse ingredients:
2 large ripe avocados
1 large ripe banana
1 cup cooked black beans, well rinsed & drained
2 scoops vanilla collagen powder
1 tablespoon pure maple syrup
Method: Blend the hemp hearts & nuts in a high-speed blender until fine. Add
remaining base ingredients to the blender & blend until well combined. Press
mixture into your prepared pan/s.
For the mousse: Blend the avocados with the banana, black beans and coconut
cream until no lumps remain, then add other ingredients and blend to combine.
Spoon mixture over base and spread evenly, or pipe onto the individual cakes.
Place in fridge or freezer to set.
Index

Black bean and beetroot chocolate brownies
Blueberry & avocado pancakes
Blueberry pancakes
Blueberry scones
Chocolate beetroot brownies
Coffee & walnut brownies
Ginger & pecan brownies
Kumara and spice brownies
Pumpkin chocolate brownies
Raspberry pancakes
Cakes and cupcakes

Beetroot coffee cake
Black bean & butternut chocolate cake with hemp icing
Black forest berry cake with chocolate ganache
Blueberry cupcakes
Buttercup spice cake
Buttercup spice cake with cashew cream icing
Carob cakes
Carrot Cake
Cauliflower chocolate square
Cauliflower mocha cake
Chestnut cake
Chocolate Cake
Chocolate beetroot cupcakes with avocado icing
Chocolate cake with blueberry jam
Chocolate cake with matcha icing
Chocolate chip chocolate cake
Chocolate coffee roll
Chocolate courgette cakes
Chocolate cupcakes with blueberry & hemp chocolates
Chocolate hemp cake
Chocolate prune cupcakes
Chocolate pumpkin cupcakes
Chocolate pumpkin cake with raspberry & hemp
Coffee nut cake
Courgette & prune cupcakes
Cranberry and lemon cupcakes
Kumara cake with coconut cream icing
Kumara & pumpkin cake
Lemon cupcakes
Mandarin, nutmeg, chocolate hemp cupcakes
Orange cake
Pecan & caramel cake
Raspberry jelly & chocolate cupcakes
Raspberry & spice cupcakes
Sweet potato & coffee cake
Sweet potato cupcakes with home-made chocolates
Small cakes & Biscuits

Belgium biscuits
Chickpea & coconut biscuits
Chocolate biscuits
Chocolate, Brazil & coffee caramel creams
Chocolate & raspberry/blueberry jam cakes
Lemon & blackcurrant cakes (raw)
Macadamia and almond biscuits
Raspberry & blackcurrant biscuits
Rose & cardamom biscuits
Cheesecakes
Belgium biscuit cheesecakes
Mandarin cheesecakes
Mango & pistachio cheesecakes
Orange & mango cheesecake
Peach and blueberry cheesecake
Spirulina cheesecakes
Slices
Beetroot & pistachio slice
Black bean chocolate slice
Black bean chocolate beet slice
Caramel & chocolate slice
Caramel & hemp slice
Chocolate kumara slice
Ginger slice
Blueberry marshmallow slice
Matcha & chocolate slice
Mocha and black bean slice
Pies & tarts

Apple & fig tart
Chocolate blueberry pie
Chocolate coconut tarts
Chocolate mud pies
Chocolate sunflower seed tarts
Hemp & avocado mousse pie

Breakfast Desserts Desserts Healthy Enough For Breakfast

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Breakfast Desserts Desserts Healthy Enough For Breakfast

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Breakfast desserts

Scones, brownies & pancakes

Cakes & cupcakes

Small cakes & biscuits

Pies & tarts

It was a journey for me to arrive when I am today. Before becoming a

When I was working as a cook in London, in-between shifts I walked to Covent

A lot of gluten-free flours contain highly processed ingredients such as white

Prep 30 mins  Cook 12-15 mins  Makes 18

Raspberry drizzle ingredients:

Place brownies in an air-tight container and keep stored in the refrigerator.

Prep: 17 mins  Cook: 25 mins  Makes 10

Prep 8 mins  Cook 5 mins  Servings 3-4

Coconut oil for frying

 Blueberries are a great source of anthocyanidins which are compounds with

Prep 10 mins  Cook 15 mins  Servings 2

Blueberry jam for serving:

Prep 10 Mins  Cook 15-20 mins  Makes 16

Plan a head: Grease & line a 20 cm x 20 cm brownie tin.

Prep 20 mins  Cook 16 mins  Makes 12

Garnish: 12 walnut halves

Prep 10 mins  Cook 15-20 mins  Makes 12

Plan ahead: Grease & line a brownie tin

Prep 15 mins  Cook 18 mins  Servings 12-18

Plan ahead: Grease and line a 20x20cm brownie pan.

Prep 15 mins  Freezer time 4-6 hours  Makes 16-20 brownies

Method: Blend all ingredients together in a food processor or blender. Then

Prep 13 mins  Cook 6 mins  Servings 2

Vanilla coconut cream ingredients:

Prep 25 mins  Cook 15-20 mins  Servings 8

Chocolate icing ingredients:

Coffee icing ingredients:

Method: Pre-heat oven to 180°C. In a high-speed blender or food processor

Prep: 20 mins  Cook: 25-30 mins  Serves: 8-10

Prep 30 mins  Cook 20-25 mins  Serves 8

Chocolate ganache ingredients:

Garnish: 125 g strawberries or cherries

Prep 24 mins  Cook 15-20 mins  Makes 12 cupcakes

Method: Preheat oven to 180°C. In a high-speed blender or food processor,

Prep 30 mins  Cook 20-25 mins  Servings 8

Plan ahead: Grease and line a round, 20 cm spring-form cake tin.

Garnish: Lemon zest

Prep 30 mins  Cook 15-20 mins  Servings 8

Decoration: ¼ cup walnuts

Prep 20 min  Cook 15-20 min  Makes 12

 Beetroot helps stimulate the liver’s detoxification processes. And the

Prep 25 mins  Cook 20-30 mins  Serves 8

Garnish: Walnut halves and organic lemon zest

Prep 20 mins  Cook 10-15 mins  Makes 8

Plan ahead: Grease and line a brownie tin.

Method: Preheat oven to 180  C. Blend all base ingredients together in a

Prep 45 mins  Cook 20-30 mins  Serves 8

Chocolate icing ingredients:

 Cauliflower contains the compound sulforaphane, which helps fight cancer.

Prep 18 mins  Cook 20-25 mins  serves 8-10

Plan ahead: Greased & line a round 20 cm cake tin

Garnish: 2 tablespoons cacao nibs

Prep 20 mins  Cook 15-20 mins  Serves 8

Plan ahead: Grease and line a 20 cm spring-form cake tin.