RAW PECAN AND WALNUT CHOCOLATE BROWNIES

These raw chocolate brownies are so indulgent and are very easy to make (no baking involved). They're perfect to nibble on after all the festive indulging, as they satisfy the strongest sweet craving, without the guilt attached. 

I've used cacao powder, since it is bursting with nutritional benefits. It contains 40 times more antioxidants than blueberries, is loaded with magnesium, iron and calcium and acts a natural anti-depressant! You can obtain it online (Amazon) or in any health food shops, I bought mine from Holland and Barrett. If you can't get your hands on cacao, then a high quality cocoa powder will also work, although you may need to use more as it's not quite as strong as cacao and it doesn't obtain all the nutritional benefits.

Medjool dates are naturally very sweet and gooey, which is why they work so well in desserts. They also hold numerous health benefits, as they are high in fibre and amino acids, which is essential to keep our digestive system functioning properly. 

What do you guys think of these? I'd love to see some of your creations. 

Ingredients:

1 cup medjool dates - destoned 
1 cup walnuts
1/2 cup pecans 
¼ cup cacao powder
1 tbsp. coconut oil
Pinch of unrefined salt - I used Himalayan

Frosting:

¼  cup coconut oil
1 tbsp. cacao powder
2 tbsp. pure maple syrup / honey
Pinch of unrefined salt
Sprinkle with crushed nuts, cacao nibs and desiccated coconut - optional 

Method:

For the base, blitz the walnuts and pecans in a food processor for a few seconds (remove a handful of crushed nuts for the topping), then add the dates, cacao powder, coconut oil and salt and blitz until combined. It should start to form into a big ball.

Place combined ingredients in a lined tin and freeze whilst you make the frosting.

For the frosting, mix together all the 'frosting' ingredients in a bowl, until combined. It should form into a thick chocolate paste. 

Remove the base from the freezer and using a spatular or the back of a spoon, smother the base with the chocolate frosting.

Sprinkle some crushed nuts, raw cacao nibs and desiccated coconut to top.  

Place in the fridge for approx. 30 minutes to harden and enjoy!

HEALTHY FERRERO ROCHER TRUFFLES

I am so excited about these little creations! Ferrero Rochers were my ultimate favourite chocolates growing up and they remind me so much of Christmas. These healthy truffles are the perfect treat to hand out to family and friends over the festive season. 

Cutting out refined sugar definitely doesn't mean you have to restrict or deprive yourself of delicious treats. My Grandad, who suffers from diabetes type 2, is on a very restricted diet and has been banned from all sugar loaded chocolate and sweets. Being a massive foodie, this devastated him; so I made him a batch of these and he was delighted that he can eat something that tastes so indulgent, which doesn't send his blood sugar levels into a frenzy! 

Creating something that tastes exactly the same (if not more indulgent than the originals), which is completely guilt free and bursting with numerous health benefits, is definitely a winner. 

Medjool dates are full of fibre and amino acids, which help maintain a healthy digestive function and hazelnuts are loaded with potassium, calcium and magnesium and are very high in vitamin E, which is essential to get that glowing skin and shiny hair!

So, not only will you satisfy your taste buds over the Christmas period, but also nourish your body, inside and out!! 

Ingredients:

200g blanched hazelnuts 
10 medjool dates
2 tbsp. coconut oil
2 tbsp. raw cacao powder 
1 tbsp. maple syrup (optional - depending how sweet you like them)
Pinch of unrefined salt 

Method: 

Pick out 20 hazelnuts for the middle of the truffles and set to one side.

Add the hazelnuts into a food processor and pulse into fine chunks. Scoop out half of the chopped nuts (to roll the truffles in at the end) and place to one side. 

Add the dates, cacao powder, coconut oil, maple and salt to the remaining nuts in the processor and blitz until combined.

Roll the mix into little balls and a insert a hazelnut in the middle of each ball.

Roll the balls in the chopped hazelnuts that we set aside at the start, until fully covered.

Place in the freezer for approx. 15 minutes to harden.

I would love to hear how you get on with these :) 

CHRISTMAS CHIA AND BERRY COMPOTE CUPS

These compotes really are Christmas in a cup! They're a combination of coconut chia seeds, mixed with warm, sweet, cinnamon spiced fruits, sprinkled with pecans and cashews for extra crunch. And after cooking a batch of these, it will leave your home smelling of delicious festive spices! 

Not only do they taste delicious, they are absolutely bursting with nutritional value. Chia seeds are loaded with antioxidants, which help support our immune system. Fruit provides plenty of fibre to keep our digestive system functioning properly and cinnamon helps regulate our blood sugar levels to avoid a spike.


I'd love to hear what you think of these!

Ingredients (serves 2-3 cups);

2 oranges
¼ cup blueberries
¼ cup raspberries
¼ cup strawberries
2 sweet red apples
2 medjool dates
2 tbsp. cinnamon
2 tbsp. filtered water
2 tbsp. chia seeds
¼ cup coconut milk – try my homemade coconut milk
Handful of chopped pecans and cashews to top (optional)

Method:

Add the chia seeds and coconut milk into a bowl and soak for a minimum of 10 minutes.

Chop the apples, oranges, dates and strawberries into small chunks and add to a pan, along with the water and cinnamon. Simmer on a low heat for a few minutes until the fruit starts to soften.

Add the blueberries and raspberries and simmer for a further couple of minutes, stirring occasionally.

Add 1 tbsp. of chia seeds to each of the cups and fill the cups with the fruit compote. 

Sprinkle with chopped nuts for extra crunch and nutrition!

Enjoy xx

HEALTHY 'AFTER EIGHTS'

These little raw peppermint chocolates taste exactly like 'After Eights', which makes them the perfect Christmas treat to hand out at parties, or just to nibble on whilst curling up on the sofa, watching Christmas films! I love having mine with a herbal tea, after dinner. 

You can whip up a batch in a matter of minutes, which is handy because I guarantee they will be gone in seconds. 

Despite being very rich and indulgent, these delights are loaded with with antioxidants and amino acids, that help make your hair shine and skin glow - so you will be dazzling throughout the festive season!! 

Ingredients: makes approx. 5-7

3 tbsp coconut oil 
1 tbsp cacao powder
1 tbsp pure maple syrup or any other alternative natural sweetener (i.e. honey, stevia etc.)
3 drops of natural peppermint oil 
1 tbsp cacao nibs

Method:

Heat the coconut oil in a pan until liquified and transfer into a bowl.

Mix in the rest of the ingredients to the same bowl and stir well.

Add 1 tbsp. of the chocolate mixture into separate cupcake molds and place in the freezer for 10 minutes.

Once frozen, peel the chocolates out of the molds and enjoy!

MACA CHOCOLATE BITES

With Christmas just around the corner, I’ve been playing about with lots of sweet treat creations. Cutting out refined sugar, definitely doesn’t mean you can’t indulge over the festive period! These chocolate bites are seriously easy to make and are way more delicious and nutritious than chocolates available in the supermarkets! I’m so excited to make a big batch and hang them on my Christmas tree!

For those of you who are unsure what maca powder is, it is often referred to as a superfood and is very rich in vitamin B, C and E. It is known for balancing women’s mood and also boosting libido! I personally think it tastes a lot like the fluffy, middle part of Maltesers, so it works very well with chocolate.

Ingredients (makes approx. 8 chocolates):

3 tbsp. coconut oil
Knob of organic, unsalted butter
1 tbsp. raw cacao powder
1 tbsp. maca powder (recipe will work without, but won’t taste quite the same)
2 tbsp. cacao nibs
2 tbsp. pure maple syrup or honey

N.B. to make this recipe vegan, omit the butter and add an extra tbsp. coconut oil

Equipment:

Empty ice cube tray
Paper to wrap the chocolates in (I used baking paper) – optional

Method:

Melt the coconut oil and butter in a pan, until liquefied.

Transfer into a bowl and mix in cacao powder, maca powder, maple syrup and cacao nibs - stir well.

Pour the chocolate mix into the ice cube tray and freeze for a minimum of 1 hour.

Once frozen, pop the chocolates out of the ice cube tray and wrap them in some paper to make little sweeties.

Let me know what you guys think! 

Much love xx

RUNNY FRIED EGG, HERB ROASTIES AND SALTED, CRISPY KALE

During the long, cold winter days, I always crave something warming and filling to keep me fuelled and this dish definitely hits the spot. A combination of mixed herb carrot and potato wedges, served with salted, crispy kale and a runny fried egg on top is so nourishing and sustainable, which keeps me full for hours!

This dish was a result of using up left over roasties from a Sunday roast and now I make it all the time. You just can't beat dippy eggs and crispy wedges!!

Ingredients:

1 egg

1 potato 

1 carrot

1/2 bag of kale

2 tbsp. mixed herbs

Handful of fresh thyme 
Drizzle of olive oil
Good helping of salt (I use Himalayan) and black pepper

Method:

Preheat the oven to 190 degrees.

Chop the potato and carrot into wedges and place in an oven proof dish. Season with mixed herbs, fresh thyme, salt and pepper and drizzle with olive oil.

Roast for 30-40 minutes (until brown and crisp), stirring occasionally.

Remove the dish from the oven and add the kale on top of the wedges. Add a sprinkle of salt and a drizzle of olive oil and pop back in the oven for a further 5 minutes.

Whilst the kale is cooking, crack an egg into a pan, with 1 tsp. coconut or olive oil and fry until cooked (about 4 minutes).

Remove dish from the oven, plate the kale, roasties and add the fried egg on top.

Dip the crispy wedges into the runny yolk and enjoy! 

N.B to make this dish for more than 1 person, double the ingredients.

HOMEMADE FROTHY COCONUT MILK

Coconut milk is so quick and easy to make and nothing beats a warm, frothy cup of milk on a cold day! I love making my own nut milk, as I know exactly what goes into it and know it won't contain any weird preservatives.

Nut milk is free from lactose, dairy, soy, nuts and grains, so it's a great alternative to cows milk, for those who have intolerance's or are vegan. 

There are so many health benefits that come with drinking coconut milk, which is why I try incorporate a little bit into my diet each day. It is known to lower blood pressure and cholesterol, build muscle and help burn fat, prevent fatigue and keeps you feeling full for a longer period of time! 

Another benefit of coconut milk is that it is so diverse! You can use it in curries, mix with tea / coffee, juices and smoothies, enjoy it with porridge or freeze it to make milky ice-pops!

I'd love to hear how you enjoy yours!

Ingredients:

1 cup desiccated coconut

2 cups water

Method:

Add the coconut and water into a pan and bring to the boil.

Remove from the hob and let cool. Then transfer into a food processor and blitz for a couple of minutes.

Strain the coconut through a cheesecloth or a very fine sieve, squeezing as much of the juice as you can from the coconut.

Transfer into a mug and enjoy warm or keep refrigerated for up to 2 days.

N.B. you can add maple syrup, vanilla essence, blended raspberries, blueberries or strawberries to add extra flavour.

CHOCOLATE BANANA POPSICLES

These banana pops are my go to snack in the summer! They are so cooling and refreshing and really hit the spot when I'm craving something sweet, they're also very simple to make. You can add any toppings you want; crushed nuts, seeds, cacao nibs and nut butters go particularly well.

I use raw cacao powder a lot in all of my recipes. Firstly, because I love chocolate and secondly, it is packed with nutritional benefits. 

Cacao is extremely high in antioxidants, full of magnesium and has more calcium than cows milk! It is often referred to as a 'superfood' and despite all the goodness it brings to our bodies, it tastes so good! 

I hope you enjoy these little delights as much as me! 

Ingredients:

2 bananas 
4 lolly sicks 
1 tbsp. cacao powder 
2 tbsp. coconut oil - melted
1 tbsp. pure maple syrup or any other natural sweetener  
2 tbsp. desiccated coconut

Method:

Peel and cut both bananas in half and place the lolly sticks in the bottom of each half.

Pop the bananas in the freezer for a minimum of 30 minutes.

For the chocolate sauce; mix the coconut oil, cacao powder and maple syrup in a bowl and stir well.

Remove frozen bananas from the freezer and dunk the ends into the chocolate mix and then quickly dunk into the desiccated coconut (the chocolate will freeze very quickly, so be quick when adding the toppings).

Enjoy straight away or store in the freezer. 

WHY RESTRICTING FOOD INTAKE CAN BE DETRIMENTAL

Raw Cake at Tanya's Cafe

So many people these days are ‘dieting’, in a bid to either lose weight or gain a healthier life. The problem with diets is that they are a short term fix and are not sustainable to carry out long term. Diets often involve prevention and restriction, which can result in overindulging and binging.

Whilst I’m all for incorporating healthy food and lifestyle, I truly believe we shouldn’t prevent or restrict ourselves in a way that makes us unhappy or guilty when we give in to what we want (because that’s not healthy). Being on so many restrictive diets myself, I know how detrimental this can be. If I told myself I couldn’t have something, I would obsess over it and want it even more, this then led to overindulging and binging, followed by guilt and self-loath.

In order to be healthy, you need to be happy! It’s so important to find a balance that allows us to enjoy and embrace life, as well as looking after ourselves. Allowing yourself to lead a balanced diet and eat what you want in moderation will not only make you happier but will most likely stop you from binging and feeling guilty about it. I soon learnt that if I wanted another one of my raw coconut bounty bars or a chocolate peanut butter cup, then I would allow myself. This relaxed attitude often made me not even want to go back for seconds! 

Eating a whole foods diet is not a fad diet, it’s a lifestyle change and it's a really maintainable way to live. I eat the way I do simply because it’s helped me gain control over my symptoms and makes me happier and healthier. I enjoy waking up with energy now, rather than feeling  groggy and sluggy and I certainly don’t miss that 4 o’clock slump feeling at my desk!

Whatever you decide to eat, ensure that it makes you feel good. The more we try to restrict ourselves the more we crave, so let’s be kind to ourselves and keep that happy balance!

Have a wonderful day xx 

RAW CHOCOLATE PEANUT BUTTER CAKE

Peanut butter and chocolate are my two favourite things, so it made sense to combine the two, to make this delicious raw cake! 

Everyone that has tried a slice, really loved it and said it didn't taste like it should be healthy! So it's a perfect guilt free treat. 

It also freezes very well, although I guarantee it won't last long enough to save for the freezer! 

I'd love to hear what you think of it :).

Ingredients;

Base:
1 cup dried white mulberries
1 cup desiccated coconut
8 medjool dates
1 tbsp. cacao powder
Pinch of Himalayan salt

Filling:
1 cup peanut butter
2 bananas (I used frozen bananas to create a thicker ice-cream texture)
1 tbsp. coconut oil
2 tbsp. cacao powder

Top:
1 tbsp. cacao powder
2 tbsp. coconut oil
1 tbsp. maple syrup
Handful of cacao nibs to sprinkle 

Method:

Blend together all the ingredients for the base layer in a food processor and press into a cake tin (I used silicone to make it easier to pop the cake out).

Blend the middle ingredients together and add the paste on top of the bottom layer of the cake tin. Pop in the freezer until the mixture sets (min 30 mins). 

For the top layer; mix the melted coconut oil, cacao powder and maple syrup in a bowl and stir until combined. Pour mixture over the top of the cake tin, add the cacao nibs and freeze overnight.

Remove from freezer, into the fridge 15 – 30 mins before serving

BAKED EGGS IN AVOCADO

I’m a big supporter of eating a filling, sustainable breakfast in order to keep me fuelled and energised throughout the day. 

Eggs are always part of my morning ritual for a number of reasons; they keep me full until lunchtime and stop me from craving a mid-morning snack, they’re full of protein and are really inexpensive.

To keep my taste buds fresh, I often mix up the ways in which I cook them; scrambled, poached and boiled, but my favourite way is by far baked eggs! Baked eggs in avocado is so delicious and very simple to make.

Ingredients:

2 organic eggs
1 avocado
Handful of cherry tomatoes
Salt & pepper to taste

Method:

Preheat oven to 190 degrees.

Cut avocado in half and de-stone.

On a lined baking tray, place both avocado halves and season with salt & pepper.

Crack one egg into each of the avocado holes (n.b. you may need to scoop a bit of avocado
out with a spoon to make the hole bigger, so the egg doesn't slip out).

Add a few cherry tomatoes on the tray and drizzle with olive oil.

Bake in the oven for approx. 10 mins – until egg white is cooked.

COCONUT CHICKEN CURRY BOWL

Winter is well and truly on its way and nothing beats getting home from a long day in the office, to a warming and nourishing coconut curry bowl. 

This is one of my favourite recipes, it is bursting with plentiful flavour and nutrition and I can't get enough of it at the moment! I gave the recipe to a friend who was throwing a dinner party and it went down a treat with them all! 

Coconut milk is great for making rich, creamy sauces and is a really good addition to the diet for those who are unable to have dairy. The nuts and seeds in this dish gives it a really delicious crunch, as well as adding lots of nutritional value. 


Ingredients (serves two)

1 cup brown rice
1 can coconut milk - Try my homemade coconut milk.
2 chicken breasts – diced
1 onion – chopped
1 clove of garlic – chopped
Approx. 1cm of fresh ginger - chopped finely
5 broccoli florets - chopped
Big handful of spinach
1 tbsp. olive oil
Handful of almonds
A sprinkle of coconut flakes and pumpkin, sunflower and sesame seeds to top
Salt and pepper to taste

Method

Add rice into saucepan with water and boil for approx. 30 mins (until liquid is absorbed and the rice is soft and fluffy).

Whilst the rice is cooking, chop the almonds into small chunks and add them into a frying pan and roast for approx. 1-2 mins. Then place to one side.

In one saucepan add the spinach, broccoli, ginger and coconut milk and keep on a slow simmer for approx 8 minutes.

In a separate pan fry the onions, garlic and chicken with the olive oil, until cooked.

Transfer the coconut milk sauce in the pan with the chicken and stir for 1 min.

Drain the rice and serve in a bowl, add the chicken and sauce to the bowl and sprinkle with almonds, seeds and coconut flakes.

Have a wonderful day.

Charlotte x

RAW CHOCOLATE PEANUT BUTTER CUPS

These are by far my favourite go to treats for the following reasons;

1. They are super quick and easy to make
2. They taste so indulgent and satisfy the strongest chocolate cravings
3. They are full of ingredients that help boost the immune system

The main ingredient in these cups is coconut oil, which carries significant health benefits. It can kill harmful organisms, reduce inflammation and arthritis, keep you feeling fuller for longer, improve blood and cholesterol levels, boost brain function and help fight cancer! 

So not only will you be nourishing your taste buds with these little delights, but also nourishing your body! #winning 

N.B. this recipe will also work well without the peanut butter, for those with nut allergies. 

Ingredients - makes two cups (to double the amount of cups, double each ingredient);

2 tbsp coconut oil
1 tbsp raw cacao powder
1 tbsp pure maple syrup / honey or any other natural sweetner
1 tbsp peanut butter

Method:

Mix together all ingredients in a bowl

With a spoon, scoop mix into cupcake molds (I use silicone molds, however paper will also work)

Place in the freezer for a minimum of 10 minutes 

I love having one of these cups with a cup of peppermint tea!

RAW VEGAN COCONUT BOUNTY BARS

I must admit, before I changed the way I ate, I was never a huge fan of bounty bars. They are always the hopeless little choccies, left lingering at the bottom of the Christmas box of celebrations. However, these little recreations are so, so tasty (and extremely moreish). They are way more indulgent than any shop bought bar and I am now, officially a bounty convert. 

Unlike shop bought chocolate bars, which are riddled with nasty additives, these are packed with healthy fats, which our body needs in order to absorb important vitamins (as well as making our skin glow). Not to mention, these bars are completely; wheat, gluten, dairy and refined sugar free. I often make a big batch and freeze them, then enjoy them as a choc ice after dinner.  

I hope you love them as much as me!

Ingredients:

1 cup unsweetened desiccated coconut
1 packet of coconut cream 
1 tbsp gf vanilla essence 
1 tbsp pure maple syrup 

Chocolate coating;

1 tbsp raw cacao powder
2 tbsp coconut oil
1 tbsp pure maple syrup 

Method: 

Mix all ingredients for the middle layer into a bowl

Once mixed, placed in a lined, square tin, about 2cm thick and freeze for a minimum of two hours

Once frozen, remove the coconut slab from the freezer and cut into small squares / rectangles

To make the chocolate coating; mix the remaining ingredients in a bowl and dunk the bars into the sauce, until completely covered

Place in the freezer for approx. 10 mins

I'd love to hear how you get on with making these :)