This slice is so sweet and indulgent, one bite will make you feel as though you just ate an entire year’s worth of dessert. It’s made with a rich brownie base, a chewy cherry and coconut filling and a creamy chocolate ganache. It’s gluten free, and the brownie recipe can also be used to make regular brownies (just throw in some walnuts!). It’s addictive, so eat at your own risk.
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!
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!
Smokey, hearty and spicy, this is the recipe I grab when I’m hangry or craving meat. It’s made with healthy ingredients and lots of spices, but you can add more or less depending on your taste. You’ll never need meat again!
Healthier than the store bought variety, these are a lovely mix of sweet sherry, juicy cherries and dark chocolate. I make these with 85% chocolate for a richer flavour, but make it with a lighter chocolate and add more sweetener if desired. Happy snacking!
An acquaintance of mine posted a long rant online the other day, about why he thinks potatoes are overrated. Overrated?! Try UNDERrated! Potatoes are versatile, delicious, and easy to cook with, and certainly more dear to my heart than this so called ‘acquaintance.’ If you’re looking for a side dish to take to Christmas lunch, or just love finding new ways to use potatoes, try my Garlic and Chive Hasselback Potatoes. They taste amazing and can be tailored to meet all your herb and spice needs. Potatoes rule!
This is the fastest and easiest way to reach your number one goal, which I assume, like mine, is stuffing your face with chocolate. I make these using rich dark chocolate, raw, crunchy almonds and chunky sea salt, and within 30 minutes my chocolate smeared face is plastered with a smile. Perfect for sudden guests or a romantic night for one.