Archive of ‘Sweet Treats’ category

Heavenly (melt in your mouth!) Raw Chocolate

I’m a MASSIVE chocolate freak, i.e. can’t get enough of it, so I make it myself by the truck load and it’s SO easy.  I don’t eat dairy, gluten, or processed sugar so you might well ask ‘how on earth does she eat chocolate?’

Well I’m about to show you… and guess what, to me this tastes BETTER than store bought processed chocolate, I hope you agree.  And the best thing of all?  It feeds our soul + nourishes us….

raw choc

I’m passionate about feeding myself and my family food that truly nourishes and supports our wellbeing and my kids love this chocolate…

100g raw cacao butter
5-6 tbsp raw cacao powder
2 tbsp pure organic maple syrup (add more if you like it sweeter)
Pinch Himalayan pink salt
(If you have doTERRA essential oils feel free to add 3 drops Wild Orange or Peppermint for incredible flavour)
Optional add ins / toppings: roasted almonds, toasted coconut, organic raisins, goji berries, anything you love!

Gently melt the cacao butter in a jug over hot water.  Add remaining ingredients and blend together well.  Pour over a parchment sheet on a tray – I like to sprinkle the top with roasted almonds and toasted coconut (I bake these together in the oven on 120C (fan oven) for approx. 20 minutes).

Place in freezer to set for 30 minutes then chop into pieces.  Enjoy! Bridget xo

Sweet Potato Brownies

1 medium sweet potato – 2-3 cups when grated
2 whole eggs
½ cup melted coconut oil
⅓ cup honey
2 teaspoons vanilla extract
2 drops Wild Orange essential oil (optional but adds incredible flavour!  You can get yours here.)
½ cup raw cacao powder, sifted
1 teaspoon baking powder
1 teaspoon baking soda
2½ tablespoon coconut flour



  1. Preheat oven to 185 °C (365 °F), make sure the oven is hot before you put in the brownies in.
  2. Combine grated sweet potato, eggs, vanilla, honey, Wild Orange and coconut oil oil in a large mixing bowl and stir together until well incorporated. Then add cacao powder, baking powder and baking soda and stir. Finally add coconut flour. Avoid adding too much coconut flour as it will absorb too much moisture which will result in drier brownies.
  3. Once combined, pour the mixture into a baking tray lined with greased baking paper. I used a 9″/23cm square tin.
  4. Cook for 25-30 minutes. Remove the tin and cool for 5-10 minutes before carefully removing the brownie cake form the tin. Cut them into squares and dust with a little cacao powder or melt some dark chocolate in a bowl over boiling water or in a microwave and drizzle it over the top. Serve with raspberries or strawberries and maybe some fresh cream or coconut yoghurt to be extra decadent. Enjoy!

Chocolate Peppermint Slice

If you’re a chocolate + peppermint fan then you’re gonna love this!

For the base you will need:
1 and 1/2 cups desiccated coconut
8 medjool dates – don’t forget to remove the stone!
1 tablespoon of cacao
1 tsp vanilla

chocolate peppermint slice

For the filling you will need:
1 and 1/2 cups cashews (you could use almond if you like but I just LOVE cashews!)
1/2 cup desiccated coconut
Pinch of salt
2 well heaped tablespoons of honey or pure maple syrup
5-8 drops (depends how minty you like it!) of doTERRA Peppermint Essential Oil (you can buy this in my retail store here.  (You can add your own peppermint flavour if you wish but the purity of this oil adds the most incredible burst of peppermint).

For the topping you will need:
2 tbs honey or pure maple syrup
3 tbs cacao
3 tbs coconut oil

Base method:
Blend the base ingredients into a crumb texture, press the mixture firmly into a loaf tin. Place in the fridge or freezer to set.

Filling method:
Thoroughly blend the cashews, salt and coconut until you have a nice smooth consistency, you may need to scrape down the sides a few times. Add in the honey or maple syrup + peppermint and blend until combined. Press the mixture firmly over your base.

Topping method:
Blend the topping ingredients over a very low heat until blended and melted together.  Pour this mixture over your slice and spread evenly.

Place back in the fridge or freezer to set.  Then slice + serve!  Enjoy!

Bridget xo

Chocolate Macaroons

These make a great healthy treat when you’re in need of a chocolate fix – kids love em too!

choc maca

1 ½ cups unsweetened desiccated coconut
3/4 cup ground almonds
3 tablespoon coconut oil
3 tablespoon raw honey or rice syrup
3 tablespoon cacao/cocoa powder
2 teaspoon pure vanilla extract
A pinch of sea salt

Preheat the oven to 160C, and line a baking tray with parchment paper.

Add all ingredients to a food processor & process until well combined (you may need to scrape down the sides.)

Using your hands (or a cake pop scoop), form small balls and place them on the lined tray with a small gap between each ball. Push down gently on each one.

Place in oven to bake for 12-15 minutes, or until slightly crispy on the outside. Leave to cool completely to avoid breaking.

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Warming Crumble

Crumbles not only make a great warming dessert but they’re also a great way for using up fruit from the fridge which is on the cusp of it’s sell-by-date, so grab that fruit because this one is delicious and EASY PEASY to make!

warming crumble
Serves 4-6
What you need:
– 1 mug wholegrain spelt flour, plus 1 tbsp for filling
– 1 mug gluten-free oats (you can also use regular oats)
– 1/4 mug pumpkin seeds, sunflower seeds and chopped up walnuts (this is optional but I love the nuttiness!)
– pinch of himalayan salt (or sea salt)
– 1/2 mug raw cane sugar, plus 1 tbspn to go over fruit (this is an unprocessed version of refined processed sugars and is a great alternative)
– 1 mug cold butter, cubed
– 6 mugs fruit cut into chunks
– a splash of brandy (optional but nice!)
– a pinch of ground cinnamon & ginger

What to do:
– Preheat oven to 200c/Gas 6.
– For the topping, mix flour, oats, sugar, salt.  Rub in butter until it resembles breadcrumbs.
– tumble the fruit, tbspn sugar, spice and brandy (if using) into the baking dish, and mix.  Spoon over tbsp flour and mix again.  Cover with the topping.
– Pop in the oven for approx. 25-30 minutes.


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Cashew & Coconut Slice

I ADORE making healthy wholesome treats and in this house some treats are a big hit, some are not – this slice is a big hit!

cashew & coconut

For the slice:
1 cup pitted medjool dates
1 cup raw cashews
1 cup desiccated coconut
5 tbsp almond butter
1/4 cup nut milk
1 tsp apple cider vinegar
1 tsp baking soda

For the chocolate topping:
3 tbsp extra virgin coconut oil
2 tbsp maple syrup
2 tbsp cocoa or cacao powder

Preheat the oven to 160°C, and grease or line a baking tray.

In a food processor, add the dates and cashews. Pulse a couple of times, until roughly chopped. Add the remaining ingredients and pulse until well combined. Transfer the mixture in to the baking dish, then press down evenly.

Bake in the oven for around 18-20 minutes, or until it’s golden on top. Remove from the oven and leave to cool completely.

To make the chocolate sauce, melt together the coconut oil and maple syrup over a very low heat. Add the cocoa and whisk until smooth. Remove from the heat and leave to cool slightly.

Drizzle the sauce over the slice. Place in the fridge to set.  Delicious!

Grab your FREE eBook “5 Easy Steps To Boost Your Energy & Get Your Hormones Humming” by clicking the book!
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Apple & Coconut Cake

It IS possible to make gluten free cakes both delicious and wholesome!  When it comes to less traditional flours like coconut flour people don’t really know how to cook with them so I want to show you in this recipe.  Coconut flour is very nourishing but it’s also very absorbent so you don’t need much.

apple and coconut cake

This is one of my favourite cakes using coconut flour and it makes a perfect afternoon tea accompaniment:

What you need:
6 free range eggs
1 cup coconut oil, melted
1/3 cup honey
1 apple, grated
Juice of half lemon (5 drops of lemon essential oil) and some grated zest
2/3 cup coconut flour
1 cup desiccated coconut
2 tsp cinnamon
1 tsp baking soda
a pinch of sea salt

For the topping:
1 apple, sliced into thin wedges
3 tablespoons lemon juice
extra coconut flour for dusting

Preheat the oven to 150°C, and grease a cake tin, or line with baking paper.  Add all of the ingredients to a food processor.  Blend until well combined, then spoon into the prepared cake tin.

Decorate the apple wedges as you like, then pour the lemon juice over the apples.  Place in the oven and bake for 45 minutes or until a skewer comes out clean.  Leave to cool completely before serving.  Dust with coconut flour if desired.  Enjoy!

Grab your FREE eBook “Simple Steps To Loving Your Body & Gratifying Weight-loss” by clicking the book!
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Wholefoods Carrot Cake

If I was made to choose I think I would have to say carrot cake would be my favourite cakes! Who needs carrot cake laden with sugar and processed flours when you can have this? This makes a perfect (nourishing) accompaniment to afternoon tea!  My boys reaction to this cake was “more, more” so I’ll take that as a good sign!

What you need:
3 eggs
1 big or 2 small bananas
10-15 medjool dates (don’t forget to remove stones!)
6 tbsp coconut oil (you can use olive oil if you like)
1 cup wholegrain spelt flour
1 ½ tsp baking powder
3 tsp cinnamon
½ tsp grated nutmeg
4 medium carrots, grated
½ cup desiccated coconut
½ cup walnut (roughly chopped)
½ cup raisins
200g cream cheese
3 tbsp honey
juice from ½ lime

Preheat over to 180c. Whisk eggs in a medium sized bowl. Place bananas, dates and oil in a food processor and process until smooth.

Sift together flour, baking powder, cinnamon, nutmeg and cardamom and stir it together with the eggs and banana mixture. Add grated carrots, coconut, walnuts and raisins and stir until it all comes together.

Pour into a lined cake tin and bake for approx.. 30-40 minutes.   It’s ready when a knife comes out clean. Leave to cool.

Whip together the cream cheese, honey and lime juice and smooth over cake once cooled. Sprinkle over chopped pistachios or your favourite nut if you like!

Enjoy… with a cuppa!

Grab your FREE eBook “Simple Steps To Loving Your Body & Gratifying Weight-loss” by clicking the book!
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Raw Almond Chocolate

When we need that chocolate fix, we don’t need to run off to the local shop and grab a processed bar that’s going to sky rocket your blood sugar.  I LOVE chocolate, always have, and this (nourishing) homemade chocolate is just as satisfying as the bought bars.  The only difference is this recipe is full of ingredients that your body will thank you for.  It literally melts in your mouth and is just so delicious.

You can leave out the essential oils but the add an incredible flavour.

raw chocolate

1 cup coconut oil
1/2 cup honey or maple syrup
1/2 cup nut butter (I use almond or cashew butter)
1/2 cup cacao powder
2 drop doTERRA Wild Orange essential oil (optional)
1 drop doTERRA Cinnamon Bark essential oil (optional)
pinch of sea salt
small handful chopped toasted almonds

In a small saucepan on a very low heat, melt the honey or maple syrup, coconut oil and nut butter.  Stir in the cacao and sea salt.  Stir until smooth.  Add and blend in the almonds until coated with chocolate.  Carefully pour into a small slice tin lined with parchment paper.

Place in freezer to set for approx. 1 hour.

Remove from freezer and chop up into pieces.  As delicious as this chocolate is the coconut oil has it melt easily between the fingers so they’re best stored in the fridge.

If you make this chocolate I hope you love it as much as I do – I’d love to know what you think so let me know in the comments below!

Grab your FREE eBook “5 Easy Steps To Boost Your Energy & Get Your Hormones Humming” by clicking the book!
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Banana Coconut Loaf

One of my favourite things to do is have tea and cake!  There is nothing like taking time out to sit down for tea & cake and a natter, and this loaf cake makes a welcome addition to any tea party…

loaf1/2 cup coconut oil
1/2 cup honey
3 ripe bananas, mashed
2 cups desiccated coconut
1 cup spelt flour
1 tsp baking powder
4 free range eggs
Zest of 2 lemons
Pinch of salt

Preheat oven to 180c.
Gently melt honey and coconut oil together in small pot.  Use fork to mix mashed bananas, coconut, flour, baking powder, honey mixture, eggs, lemon zest and salt together in a large mixing bowl until well combined.
Pour into lined loaf tin and bake for 1 hour or until a skewer coming out clean.
This loaf is delicious served warmed with some butter!  (It freezes well too!)

Grab your FREE eBook “Simple Steps To Loving Your Body & Gratifying Weight-loss” by clicking the book!
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