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Low GL Chocolate & Fruit Clusters
Over Christmas it is nice to have something to snack on that feels a little bit special. These chocolate fruit & nut clusters are super tasty, yet low in added sugar.
Fruit and chocolate clusters
Prep Time 25 Mins
Servings
Servings
Ingredients
Prep Time 25 Mins
Servings
Servings
Ingredients
Fruit and chocolate clusters
Instructions
  1. Melt the chocolate in a glass bowl set in shallow water over a low heat.
  2. Blend all ingredients (except almonds) in a food processer until roughly chopped.
  3. Add the blitzed mixture and the almonds to the melted chocolate and coat thoroughly.
  4. Spoon into 10-12 cake cases and chill in fridge until set.
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Healthy Mince Pies
Mince pies aren't just for Christmas, however they are most certainly a seasonal staple and you just can't beat homemade! A healthy mince pie which is sure to be a firm favourite with family and friends.
healthy mince pies
Prep Time 45 minutes
Cook Time 12 minutes
Servings
pies
Ingredients
The filling
The pastry
Prep Time 45 minutes
Cook Time 12 minutes
Servings
pies
Ingredients
The filling
The pastry
healthy mince pies
Instructions
Making the filling
  1. Add all of the ingredients above (other than the brandy, if using) into a large saucepan over medium heat. Stir
  2. When the butter is fully melted, turn the heat to low, cover and cook for 15 minutes, stirring often.
  3. Take the saucepan off the heat and stir through a Tablespoon of brandy, and decant into sterilised glass jars.
  4. Leave to cool with the lid slightly ajar, then secure tightly and store until you’re ready to use.
For the pastry
  1. Put the ground almonds and coconut flour in a bowl with the sugar, baking soda and salt. Stir in the orange zest.
  2. Grate the frozen butter into the flour and mix together with your fingers till a crumb forms. Stir in the egg and bring together with your hands to form a dough. Divide the dough in half, wrap each in film and place in the fridge for 1 hour (or overnight).
  3. Pre heat the oven to 175˚C. Grease the moulds of a muffin pan with a little butter.
  4. Remove the dough from the fridge and place between 2 sheets of baking/ greaseproof paper. Roll with a rolling pin to flatten out the dough till it is pie-crust thin.
  5. Using a cookie cutter (or an upturned jam jar - needs to be about 8cm diameter) cut out 25 circles and lightly press into the muffin pan moulds. The pastry can be tricky to work with as there is no gluten holding it together. Be patient. If the pastry splits just push it back together with your fingers and use any pastry scraps to fix it up.
  6. Fill up each pie mould with a heaped teaspoon of the mincemeat. Using the remainder of the dough cut out 25 stars to top each pie. Bake in the oven for 12 minutes. Leave to cool in the tins, before gently easing them out. Don’t be tempted to remove from the tin when they come out of the oven. They WILL fall apart!
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Chocolate Fruit & Nut Clusters
These fruit and nut clusters are ideal as a sweet treat over the Christmas period, or even as a lighter alternative to Christmas pudding.
Fruit and Nut Clusters
Prep Time 15 minutes
Passive Time 1 hour
Servings
Ingredients
Prep Time 15 minutes
Passive Time 1 hour
Servings
Ingredients
Fruit and Nut Clusters
Instructions
  1. Melt the chocolate in a glass bowl set in shallow water over a low heat
  2. Blend all the ingredients except for the flaked almonds in a blender until roughly chopped
  3. Add the mixture with the flaked almonds to the melted chocolate and coat through
  4. Spoon into 10 – 12 cake cases for a 5 GL snack or 20 petit four cases for a 2.5 GL sack
  5. Chill in the fridge until set
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Healthy Vegan Pumpkin Fudge
Healthy vegan version of pumpkin fudge for a halloween treat.
Prep Time 10 minutes
Cook Time 20 minutes
Servings
pieces
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
pieces
Ingredients
Instructions
  1. Chop your pumpkin into squares and place in a pan with water. Bring to a boil and cook until the pumpkin is soft.
  2. Drain the pumpkin, then place it into a food processor to make a pumpkin puree.
  3. Add the pureed pumpkin along with the other ingredients into a pan and stir together
  4. Once mixed, pour into a dish with baking paper
  5. Freeze for at least 3 hours. When you remove it from the freezer give it 1 hour then serve!
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Cashew Nut Cream
Raw, vegan, dairy free alternative to cream
strawberries and cream
Course Topping
Cuisine Dairy Free, Vegan
Prep Time 5 minutes
Cook Time 5 minutes
Passive Time 2-8 hours
Servings
people
Ingredients
Course Topping
Cuisine Dairy Free, Vegan
Prep Time 5 minutes
Cook Time 5 minutes
Passive Time 2-8 hours
Servings
people
Ingredients
strawberries and cream
Instructions
  1. Soak the cashew nuts in filtered water for at least 2 hours, but preferably overnight for around 8 hours
  2. Drain and rinse the cashews and blend them - you can add clean filtered water a tablespoon at a time to get a thinner cream or blend without to get a thick cream
  3. Blend in 1-2 teaspoons of vanilla essence (or your vanilla pod) and 1 tbsp of maple syrup, honey or 2 soaked and pitted dates to sweeten
  4. Store in fridge in a glass jar for up to a week (if it lasts that long!)
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Raw Vegan Blueberry Cheesecake
Simple, tasty, dairy-free and guilt free blueberry cheesecake
picture of a raw vegan blueberry cheesecake
Course Dessert
Cuisine Vegan
Prep Time 20 minutes
Passive Time 2 hours
Servings
people
Ingredients
Base
  • 2 cups almonds unsoaked
  • 10 dates soaked 8-12 hours in filtered water
Topping
Course Dessert
Cuisine Vegan
Prep Time 20 minutes
Passive Time 2 hours
Servings
people
Ingredients
Base
  • 2 cups almonds unsoaked
  • 10 dates soaked 8-12 hours in filtered water
Topping
picture of a raw vegan blueberry cheesecake
Instructions
For the base
  1. Whizz up the almonds in a high powered food processor or blender until they form fine crumbs.
  1. Finely chop the soaked dates, add to the blended almonds and blend until well combined.
  2. Spread the blended mixture onto the bottom of a spring form cake tin.
For the topping
  1. Whizz up the bananas, blueberries and maple syrup and pour over the base.
  2. Refrigerate or freeze for at least two hours until set.
  3. Once set, top with blueberries.
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