Archive for Vegan dessert

Iron-rich truffles kids will love

And mums and dads!

Here we combine iron rich foods – prunes, walnuts, raw cacao, pumpkin seed butter + dates – for a power packed nutritious snack.

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Serve these with a blueberry smoothie and you’ve got the important vit C to aid the iron absorption.

Pumpkin seed butter is my new best friend. It’s full of healthy proteins, fibre and important minerals such as zinc and iron. Lathered on a piece of rye topped with fresh watercress or microgreens and I’m a happy girl. If your small people aren’t so into it, try this recipe or use it when other nut butters are called for.

But first here’s a great after school snack idea. Dry toast pumpkin SAM_1946 (Small)seeds and sprinkle in some tamari at the end. It only takes a couple of minutes before the seeds start popping so stay close!

For the truffles you will need:

1 cup pitted prunes
¼ cup pitted dates (soak in hot water if hard)
½ walnuts
3 tablespoons pumpkin seed butter
½ tablespoon maple syrup
2 tablespoons raw cacao powder
½ cup finely grated unsweetened coconut

Process the walnuts, dates and prunes.
Add the cacao and coconut, scraping the bowl as needed.
Add the remaining ingredients and run until fully mixed. If it’s hard on your processor, take it out and mix by hand.
Roll the mixture into little balls. Refrigerate for at least 1 hour.

Note: you can use regular cocoa powder but raw cacao will pack in more nutrients, particularly iron.

This mixture is quite moist. You can add rolled oats or buckwheat to firm it up if you need. And try rolling the truffles with gloves on – it’s much easier!

For more iron-rich ideas for you and your kids click here.

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Cranberry hazelnut chocolate bark

There’s no small amount of oil in this. I’m leaving the moderation of fat intake up to you. But it’s Christmas and this is beyond delicious. Proceed with caution.20151221_082514 (Small)

You will need:

¼ cup hazelnuts
¼ cup large coconut flakes
¼ cup cranberries

½ cup coconut oil
½ cup cacao/cocoa
¼ cup maple syrup
Pinch salt

Preheat the oven to 180.
Roast hazelnuts for ~ 10 minutes.
Remove and place between two paper towels and rub most of the skins off.
Toast the coconut flakes for ~ 3 minutes. Keep a close watch!
Rough chop hazelnuts and combine with coconut and cranberries
Melt coconut oil. Remove from heat.
Whisk in cocoa + maple syrup + salt.
Carefully stir in half the nut/cranberry/coconut mix.
Smooth onto a lined pan or sheet about 0.5-1cm thick.
Sprinkle rest of nut mix on top.

Remove from pan and gently peel back the paper.
Break into pieces + serve.

It will melt quickly so return to freezer if there’s any left.

6 Quick & Healthy Desserts Kids will Love

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Dessert for kids is not always the icing on the, ahem, cake. Sometimes it is pure strategy.

By that I mean a vehicle for extra nutrition that’s delicious and won’t have them climbing the walls at bedtime.

Think chocolate and spinach smoothie, or raspberry chia pudding.

When it comes to new foods kids can be cautious. But throw in dates, banana and thicken with chia seeds and they’re proud to share their special pud with their friends.

Keeping dessert natural cuts down on unwanted sugars, dairy products, colours and other unpronounceable ingredients. Heaven knows bedtimes can be challenging enough without extra stimulants!

Here are a couple of family favourites for busy mums who want to give their kids a healthy alternative to what the supermarket has to offer.

Be sure to serve your new treats in fabulous dessert glasses. Secondhand shops are full of them.


Turn an after school smoothie into dessert.20150227_093419

Blend non dairy milk, a banana or two, a few leafy greens and a dessertspoon of cocoa/cacoa powder.

Serve with homework.

Pour the leftover into a dessert glass. Mix in 1 tsp chia seeds. Chill.

Serve with chopped fresh fruit, coconut, freeze dried fruit sprinkles.


When bananas are cheap, buy lots and freeze them. A frozen banana blended makes a great icecream and base for other flavours.1796609_818417114851343_2104498000_n

Peach & banana blended with almond milk, 1 tsp ground flaxseed and a few cashews.

Mix n’ match fruit that’s in season and have fun with presentation.


File this one away for Christmas day. Grandma will have fun picking the ingredients!SAM_1771 (Small)

1-2 large, ripe bananas
1 avocado
¼ cup raw cacao powder
½ tsp ground cinnamon
1 Tbl maple syrup
1 Tbl water
Pinch of cardamom (optional)
Pinch of chilli (optional)
Add all ingredients to a blender or food processor and blend until smooth.
Serve in a pretty glass and top with berries.

Don’t for a minute think these wee tarts are complicated. I’ve happily whipped them up around dinner time. They’ll be even better after a night in the fridge.SAM_2387 (Small)

Makes about eight shells
1 cup oats
1 cup prunes (you can use dates but you’ll have to soak them)
¼ cup cranberries

Process oats. Add prunes and cranberries. Process until the mixture sticks together.
Press into lined tart tins or similar shape. The lining helps you get them out in one piece. Chill until you need them. Carefully peel back the lining.

Fill with blueberry cream, any of the above creams or simply blend frozen berries and banana. Have fun decorating!

Blueberry cream
1/2 cup chopped raw cashews
1/2 cup blueberries
1/2 cup of coconut water or water
1/2 teaspoon vanilla extract
Pinch of ground cinnamon
Pinch of ground cardamom


5-6 peaches, sliced
Drizzle of maple syrup (apple syrup)
1 cup raspberries

1 cup rolled oats
½ tsp cinnamon
Pinch of salt
2 Tbl maple syrup (apple syrup)
1 Tbl waterraspberry peach crisp (Small)

Preheat oven to 180 C.
Bring the peaches & a little water to boil and simmer until tender ~10 minutes. Remove from heat and drizzle with a little maple/apple syrup to taste. Transfer to a ovenproof dish. Mix in the raspberries.

Combine oats, cinnamon, maple syrup & water together. Sprinkle on top of fruit and bake for 20 minutes. Serve with coconut yoghurt.


This comes into the category of parental self care!
Reserve for special occasions. The blueberry sauce however can go on anything.1230018_721444621215260_2628154_n

11/4 cups coconut meat
½ cup macadamia nuts
1 Tbl coconut sugar/maple syrup
1 tsp vanilla extract

Blend until smooth.

Blueberry topping
1 cup blueberries
¼ cup maple syrup
pinch cardamom
lemon zest

In a small pot heat all the ingredients just until the berries are hot enough to start bursting. Allow to cool before spooning on top of coconut cream. Garnish with a few fresh berries and mint.


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Cookie dough truffles

Prepare to swoon. These truffles have been grabbing all the attention at school, after school, at talks and events.IMG_0068 (Small)

For parties I coat them in chocolate. More commonly they’re in the freezer nude for a quick high protein snack.

Play the secret-ingredient game. Few people will pick they’re made of chickpeas.

You need:

1 can cooked chickpeas, rinsed and drained
3 tablespoons maple syrup
1 tablespoon coconut sugar/molasses sugar
1/8 teaspoon baking soda
4 tablespoons tahini/almond/nut butter
1½ Tbl coconut flour
2 teaspoons vanilla
Pinch of salt
¾ cup dark chocolate

1. Combine chickpeas, maple syrup, sugar, baking soda, tahini, vanilla, coconut flour and a pinch of salt in a food processor and process until smooth.
2. Transfer to a bowl and sit for 10 minutes. It helps the coconut flour absorb the moistness and will help with rolling.
3. Roll into 1-inch balls and place on a parchment-paper lined baking sheet. Freeze until solid.
4. In a double boiler, melt chocolate. Dip the balls into the chocolate until covered, then place back on parchment-paper lined baking sheet. Freeze.

For more truffly delights go here + here.

Click here for tips, recipes + events

Cranberry coconut truffles

Truffles are an excellent way of getting all manner of great ingredients into children. And importantly because they look pretty kids are usually keen to try them. Again. And again.IMG_0110 (Small)

Made with whole ingredients these balls are good filler uppers.

Thanks to Petite Kitchen for the inspiration.

2 cups desiccated coconut
1 cup ground almonds
¼ cup cranberries
¼ cup maple syrup
1 lemon, zested, juiced
1 tsp vanilla extract
A pinch of salt

1. Process all the ingredients. The mixture should be moist and stick together.

2. Roll into balls.

3. Coat in extra coconut if you like and pop them in the
fridge before serving.

PS They’re not just for kids!

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How to make chocolate mousse in 5 minutes

Simple and elegant, this chocolate pud delivers dreamy delight with accents of surprise.

Play with the amounts of cacao powder (rich in nutrients but you can use cocoa), sweetener and spices to suit children and double-chocolate lovers.

Avoid overripe avocados as they will dominate the flavour.

Throw it all in and adjust. You can’t go wrong.SAM_1771 (Small)

1-2 large, ripe bananas
1 avocado
¼ cup raw cacao powder
½ tsp ground cinnamon
1 Tbl maple syrup
1 Tbl water
Pinch of cardamom (optional)
Pinch of chilli (optional)


Add all ingredients to a blender or food processor and blend until smooth.
Serve in a pretty glass and top with berries.

With my desire for a simple Christmas, this recipe will undoubtedly grace our table.

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Ice cream without the extras

What is there not to love about ice cream? Creamy, sweet, fruity – the stuff childhood memories are made of. So when dairy is not on the menu what can our plant-based kids look forward to when they’ve eaten all their veges for dinner?

There are of course the commercial dairy-free ice creams but beware the plethora of additives, sweeteners and hydrolysed soy proteins. This is where food becomes product and they’re not a good choice on a regular basis, not to mention pricey!

Recently declared “the best ice cream ever” by our 6-year-old taster was coconut cream blended with frozen pineapple and a splash of maple syrup and then frozen. Because of the fat in the cream it is easily served straight from the freezer with perhaps 5 minutes warming up time. Another version is leftover green smoothie mixed with a little coconut milk or other non dairy milk.

Any smoothie can basically be frozen and then fed through a Champion or Oscar juicer to homogenise into a delicious soft serve.

Other options:

Frozen bananas blended with soy or almond milk and a tsp of vanilla. Adjust the flavour using cocoa or frozen berries. Freeze then blend or homogenise.

Freeze chopped up pears and homogenize them in your juicer and mix with lemon juice, ginger and a dash of agave nectar.

And my personal favourite is avocado ice cream, chocolate or lime flavoured. I make this for every VeganCuisine workshop as an extra treat and it is!