Iced Chocolate (Paleo and Vegan)

Iced chocolate is such a treat. It shouldn’t have to be a guilty pleasure though. A lot of chocolate milks and milkshakes are full of refined sugar, preservatives, flavours and colours. Do your body and favour and switch them out with some superfood alternatives that still satisfy that sweet, rich craving.

Perfect on a hot summers day, when you don’t really feel like doing much at all.

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3 tbs boiling water

2 tbs cacao powder

2 tbs honey or coconut nectar

1 tsp vanilla essence

dollop of your favourite healthy chocolate spread

300 ml of your dairy free milk of choice (I use coconut)

Handful of ice cubes


Step 1: In a strong glass cup, combine the boiling water, cacao, honey and vanilla.

Step 2: Stir until they have combined and have formed a chocolatey liquid.

Step 3: Mix in vanilla essence and chocolate spread, mix again until combined.

(If you want the fancy ‘chocolate effect’ on the side of your glass, simply drizzle the chocolate syrup mix down the sides and stir the milk in very gently, taking care not to hit the sides of the glass)

Step 4: Add in milk and ice cubes, and stir all together.


We bought some lovely reusable straws online, so that we can wash and use them again and again.

Paleo Double Choc & Walnut Cookies

Things are starting to get a little festive in our house. Christmas Carols are playing, tree is up and I just feel like baking, all. the. time.

This is truly a magical time of year. Honestly, who can go past chocolate biscuits? These would make great home-made gifts, wrapped up in celophane and ribbon. Being Paleo, they are allergen friendly for gluten and dairy intolerance (but definitely not nuts) and don’t have any nasties.

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Dry Ingredients:

3 tbs coconut flour

1.5 cups almond meal

1 tsp baking powder

1/2 tsp salt

1 cup walnuts (roughly chopped)

1 cup cacao powder

Wet Ingredients:

1 tsp vanilla essence

1/2 cup butter or coconut oil

3-5 tbs honey/maple syrup/coconut nectar

100 g of 90% dark chocolate or cacao wafers

2 eggs



Step 1: Preheat the oven to 175*C.

Step 2: Add all dry ingredients in a bowl, and mix to combine.

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Step 3: Gently melt all wet ingredients except eggs on a low heat saucepan. When they are half melted, turn the heat off and whisk every 30 seconds to keep it together, and to let it cool enough so that the eggs don’t scramble.

Step 4: Add the eggs into the chocolate mix (when it has fully melted) and whisk for about a minute until the mixture thickens, has a shine, and comes together.

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Step 5: Combine all the ingredients well, and roll into little balls.

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Step 6: Place the cookie dough on a lined baking tray, and press the middle down with a fork. Cook for 10 minutes at 175*C.

double choc cookies

To make these triple choc cookies, you could dip them in melted chocolate at the end, after they have been baked. Yum!


Raw White Chocolate and Macadamia Treats

These are seriously amazing. Just amazing.

They are raw, dairy free, refined sugar free, gluten free and have the most amazing flavour.

This is the kind of recipe that I keep on hand if I have guests coming over, and want to impress them with a healthy treat. People never guess that the ingredients are nourishing and good for them!



1 cup macadamias

1 cup of desicated (or flakes) coconut

1/3 cup honey (or maple syrup for vegan option)

1 tablespoon coconut nectar

1/3 cup coconut oil

1 tablespoon vanilla extract (or the seeds of 1 vanilla bean)

1 cup of tahini

1 pinch of salt


Step 1: In a saucepan, over very low heat, melt coconut oil and honey together. The temperature needs to be kept low, so as to not denature the ingredients (or else it wouldn’t be classified as raw!)

Step 2: Once they have started to melt, add the tahini and vanilla essence, stirring for 1-2 minutes more.

Step 3: In a bowl add macadamias, salt and coconut.

Step 4: Add the tahini mix to the macadamias and stir through until all the ingredients are combined.

Step 5: In a loaf tin (or small tray) line with baking paper and pour the mix in. Gently agitating the tray so the mixture evens out and becomes flat.

Step 6: Pop into the freezer for 1 hour, until set solid. Cut up into squares and store in the fridge (for a more fudgey texture) or in the freezer (to last longer).

Test Tasting gluten free baking – honest opinions ensue.

We are back with another entertaining YouTube clip, in which we discuss gluten free baking and flour alternatives.

Thumbs up for Regan’s mustache making a guest appearance.

Here is the Paleo recipe we used:

  • 4 tablespoons coconut oil, melted and cooled
  • 1/3 cup of maple syrup
  • 1 tablespoon vanilla extract
  • 2 eggs, at room temperature
  • 1 cup coconut milk
  • 1.5 teaspoons baking powder
  • 1/3 cup high-quality cacao powder

After combining all these ingredients, we separated the batter out into separate containers and then added the flour until the consistency was right. About 3 tablespoons of each flour was used in the smaller batches of batter.

Chocolate Custard Pots – paleo, dairy free, sugar free

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I made these little custards in ramekins and they were the silkiest, smoothest little custard cups ever. I was so impressed.

With the amount of eggs, I expected an eggy flavour and texture, but no, they were seriously so GOOD!

No dairy, no sugar, Paleo- this recipe does not get any better.

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It took me about 2 minutes to get it on the stove and I stirred it, in between doing a few chores. It was ready to pop in the oven in no time, and after 35 minutes, the smoothest and creamiest little puddings came out.

INGREDIENTS (for plain custard):

  • 4 eggs
  • 1 teaspoon vanilla
  • 1 can coconut cream
  • 1/3 cup maple syrup

Chocolate custard: (as above, plus add)

  • 3 tablespoons cacao powder
  • Tiny sprinkle of salt

This recipe is more ‘dark’ chocolate flavoured, if you want something a bit sweeter, add some more maple or even some honey.

  1. Make sure eggs are at room temperature. Whisk all together in a bowl until well combined.
  2. On very low heat, add coconut cream, maple syrup, and vanilla to a pan and constantly stir until just simmering.
  3. While whisking quickly, very slowly combine coconut mixture into egg mixture.
  4. Fill a deep sided baking pan ¾ with water. Fill ramekins with custard mixture and place into pan. Should fill roughly four dishes.
  5. Bake at 180 degress celcius until there is no jiggle left in the custard when shaken.
  6. This should be roughly 30-45 minutes. Remove and let cool then chill and enjoy.
    Tip: Try not to over bake here. The custard may become scrambled and less smooth and creamy.

Perfect with a cup of herbal tea on a cold wintry night
Perfect with a cup of herbal tea on a cold wintry night
Other variations could include cinnamon, berries, plain vanilla, rum and raisin… the possibilities here are endless. Make it your own and let us know what you come up with!

Peanut butter Chocolate Cake

This cake was AMAZING. It was so rich in flavour, yet so light in texture. The peanut butter center was the perfect surprise. Every time I cut another slice there was some gooey, deliciousness waiting to be revealed.

Made with coconut flour, the batter was surprisingly thick. Held together with 5 large eggs, this cake is protein rich and full of lovely ingredients such as cacao, coconut oil, maple syrup and the secret ingredient: a dash of lemon juice.

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If you would like this to be a Paleo cake, simply omit the peanut butter, or replace it with a suitable nut butter if you wish.


  • 50 grams of 95% cacao chocolate, chopped
  • ½ cup virgin coconut oil
  • 5 large eggs
  • 1/3 cup pure maple syrup or honey (I found a blend of both works well)
  • ⅓ cup full-fat coconut milk, stirred to combine the fat and water
  • 2 teaspoons vanilla extract
  • 1 teaspoon fresh lemon juice
  • ½ cup coconut flour
  • ⅓ cup cacao powder
  • 1 teaspoon baking soda
  • ½ teaspoon Himalayan salt
  • 4 tablespoons of peanut butter
  1. Preheat oven to 180C. Grease a baking tin with coconut oil.
  2. Melt the chocolate with the coconut oil gently, stirring until liquid and combined. Transfer to a large bowl and whisk in maple syrup/honey, coconut milk, vanilla and lemon juice until blended.
  3. Whisk in eggs one at a time, until well combined.
  4. In a medium bowl, add all the dry ingredients: coconut flour, cacao powder, baking soda and salt. Toss gently with a fork to mix them evenly.
  5. Add to the chocolate mixture, whisking until well-blended and smooth.
  6. Transfer half of the batter to prepared pan, then add the peanut butter in the center, along the length of the pan. Top with the remaining half of the batter.
  7. Bake in the preheated oven for 25 to 30 minutes until a toothpick inserted near the center comes out mostly clean with a few moist crumbs attached.

choc peanut butter cake


200mL coconut cream

2 tablespoons cacao powder

2 tablespoons maple syrup

Gently melt all together over a double boiler, whisking until combined and there are no lumps. Refrigerate until it is solid, and whip it to perfection with a set of hand beaters.

This cake gets better and better with age. Honestly, the first day I thought that it was pretty average. So I whipped up a basic icing and crossed my fingers. The next day, it was a little better. By day 5, this was almost like a light mud cake (if there is such a thing) it was velvety and rich, while being airy at the same time.

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Superfood Chocolate Brownie (Paleo)

This recipe makes the most moist chocolate brownie. It is delicious, chocolatey and totally guilt free. Made with sweet potato, it is not sickly sweet. The brownie is also Paleo and can be made suit vegans. The appropriate substitutes are in the recipe.

This recipe may seem like it has a few steps, but pretty much you just cook the sweet potato (super easy if you throw it in with other veges to roast, while making dinner) or boil it while you’re in the kitchen doing other things. Then you make a super easy batter, add the sweet potato and bake away.

No gluten, grains, sugar or dairy. This is such a winner. Who can say ‘no’ to brownie, anyway?


1 large sweet potato, or 2 cups mashed sweet potatoes
3 eggs
1/4 cup coconut oil, melted (or butter if you aren’t dairy free)
1/4 cup maple syrup or raw honey
1/2 cup coconut flour
1/2 cup cacao powder
1/4 teaspoon vanilla extract
1/4 teaspoon baking powder
pinch of salt
1/2 cup dark chocolate chips or cacao nibs\
Step 1: Bake or boil sweet potato. If boiling, peel and put in a saucepan with water, let it boil for 5 minutes or until soft; drain water and mash. To bake: place in a 200*C oven, for about 1/2 an hour or until a fork easily pierces the flesh. Remove from the oven and peel

Step 2: Preheat your oven to 180*C

Step 3: Cream the coconut oil/butter with the maple syrup/honey. Mix in the eggs until combined.

Step 4: Add your vanilla, coconut flour, cocoa powder, baking powder and salt and mix until all is incorporated.

Step 5: With a hand mixer, mix in sweet potato to the batter.

Step 6: If using dark chocolate chips or cacao nibs,  add them in now and mix by hand.

Step 7: Line a baking tray with baking paper and pour the batter in.

Step 8: Place in the preheated oven and bake for 35-45 minutes or until a toothpick inserted in the center comes out clean
Eat warm or cold, cut, serve and Enjoy


Vegan Chocolate Smoothie Bowl

Gosh this is just the best breakfast! As Regan ate it he sang “just like a chocolate milkshake, only crunchy” and that’s exactly what it was like.

The smoothie was made from:

2 bananas

2 medjool dates

1/3 cup coconut kefir

2 tablespoons Chia seeds soaked in 1 cup water

1 heaped teaspoon of Super Greens and Reds powder

1 tablespoon raw cacao

2 raw eggs

Blend together!

(Serves 2)

Sprinkled on top:

Almond meal

Sunflower seeds


Goji berries

Raw Cacao nibs

What a power packed way to start the day. Gosh I love trying new things for breakfast.



Valentines day special: Gooey, Fudgy Peanut Butter and Chocolate (N)icecream

This one is for the dessert lovers. Regan and I are enamored with this recipe!

The weather has been intermittently steamy and hot, with cool rugged up pyjama days in between. You never really know what you’re going to get, but I always have some frozen bananas on standby for the days when the heat just won’t break.

So simple, this recipe is dairy free, made with ingredients that you (hopefully!) already have in the pantry.

Don’t get overwhelmed by the amount of steps in this recipe- they are quick and easy and the results are totally worth it.


1 frozen banana (per serve)

2 tablespoons of coconut milk/cream

1 tablespoon of peanut butter

2 teaspoons of coconut oil

2 teaspoons of cacao powder

1 teaspoon of maple syrup/honey

1 teaspoon of cacao nibs/crushed nuts for garnishing


Chocolate sauce


Step 1: Melt the coconut oil (or if it’s a hot day and it’s already liquid, just use as is).

Step 2: Mix together the cacao powder, maple syrup and coconut oil. Set aside until serving time.


Step 1: Combine frozen banana and coconut cream in a food processor (or a tall narrow container if using a stick blender). Blend until almost combined.


Step 2: Add the peanut butter to the banana mix, and blend until it is combined and the consistency of ice cream.



Step 1: Working quickly, spoon the ice cream into a bowl.

Step 2: Pour over the chocolate sauce.

Step 3: Garnish with nuts (I used walnuts) and or cacao nibs for extra chocolatey crunch!

Eat immediately and enjoy every last mouthful!


Paleo Double Choc Cookies

I was feeling like something a little sweet, and adhering to my February Paleo challenge, I whipped up some sugar free, dairy free, gluten free biscuits.

choc chip cookies

These weren’t super sweet, so maybe add some maple syrup if you’re after something more like a traditional cookie.


3/4 cup thick nut butter

1 cup coconut flour

2 eggs

4 tablespoons raw cacao

1 teaspoon baking soda

1 teaspoon vanilla extract

A pinch of salt

1/2 cup of cacao nibs



Step 1: Preheat oven to 180*C.

Step 2: Mix dry ingredients in a bowl.

Step 3: Whisk eggs and add to the mix.

Step 4: Add the nut butter and combine (this is easily done with your hands)

Step 5: Mix through the cacao nibs. By now the dough should be thick and easily rolled into a large ball.

Step 6: Tear off chunks of dough and roll them in your hands to make a round ball, the size of a golf ball.

Step 7: Place them on a lined baking tray, and pop them in the oven for 10-15 minutes. Don’t try and take them off the tray right away, let them cool first.