I’m going to be honest, this recipe was the result of cheap pumpkin being on sale, and my desire not to waste a single gram. It’s easy to make and freezes well, and makes for a lightly spiced, low sugar snack. If you’re feeling inspired, try substituting pumpkin for another vegetable that’s on sale.
Baking a dessert is good, eating a dessert is better, but not having to bake AND being able to eat dessert, is definitely the best. My No-bake Mixed Berry Chocolate Slice is really easy to make and combines a chewy chocolate base with a creamy and light berry layer. It stores in the freezer and is made with a bunch of healthy, wholesome ingredients. And if you close your eyes and really focus, it’ll almost taste like a McDonald’s birthday cake, just healthier, more ethical, and handled by far fewer children.
Matcha is one of those ingredients that suddenly seems to be appearing in everything, and frankly, thrown into a cup of boiling water is not my idea of a sophisticated way to enjoy it. This recipe combines zesty lime, creamy cashews and hint of matcha tea blend to create a super healthy, light and tasty slice. It stores in the freezer so you can eat some now and save the rest for your hipster friends who are visiting next month. Matcha later!
The words ‘raw’ and ‘cake’ don’t naturally sound that great together, but I can assure you that this cake is both packed with superfoods, AND worthy of any after dinner dessert binge. Made with a crunchy chocolate base, a smooth, creamy filling, a rich caramel and a sweet chocolate glaze, this cake is a fabulous alternative to sugary, processed snacks, and stores in the freezer for months!
I always have rice paper in my cupboard, for those days when I’m too lazy to properly cook, but hungry enough to demand more than tinned baked beans. This recipe won’t quite make your dinner menu, but makes a killer dessert that is fresh, reasonably healthy and that tastes great. Experiment with your own fillings or make in advance for your next dinner party!
What a time to be alive. We can actually ingest crunchy, filling and sweet treats, without even the hint of an animal product or a highly refined sugar. And who doesn’t love a muesli bar?! This recipe is so quick to prepare you could *almost* make it before leaving for work, and it’s packed with enough nourishing ingredients, it’ll leave you with that glow you only get after seeing a puppy learn to walk down stairs. As usual, substitute the nuts, seeds and dried fruits as desired.
Summer has been brutal in Sydney this year, so I’ve been spending most of my time under cold running water, with a fan in my face, eating ice-blocks. These ones are lower in sugar than many store bought varieties, and require only as much energy as a hot, grumpy and dehydrated person can afford to expel. Change up the fruit and create your own twist!
Another excuse to eat chocolate and peanut butter on a daily basis is here, and I am never letting it go. This recipe is packed full of protein rich nuts, rich cacao, creamy coconut and of course, peanut butter. It stores in the freezer and lasts for an age, and is a fabulous, ethical and healthier dessert option. Get munching!