The Best Bliss Balls

It is during that afternoon dip, between lunch and dinner that you crave something extra. This is when my sweet tooth seems to take over, extinguishing all other thought, besides that of chocolate and other naughty sweets. Fighting this urge with nothing has been fruitless in my case, but I have found other ways to combat this… Bliss balls!!! They are so perfect. Delicious, without being unhealthy (or not completely 😛 ). This particular recipe was inspired by my aunt. They are really incredibly moorish, and really easy to make!

Makes: 20-30 balls
Preparation time: 15 minutes


  • 170g nut flour of choice (I used a combination of walnut and almond. You can always grind up any nuts you have)
  • 40g coconut flour
  • 1/4 cup (25g) cocoa powder
  • 1 tbsp carob powder (you can replace this with more cocoa powder, or add less cocoa powder and more carob powder!)
  • 1 tbsp ground chia seeds (optional)
  • 1 tsp maca powder (optional)
  • 145g dates pureed (if you don’t have the gooey kind of dates, pre-soak them)
  • 50g coconut oil
  • Shredded coconut for garnish


  1. Add all the dry ingredients in a bowl and stir to combine well.
  2. In a food processor add the pureed dates, coconut oil and all the dry ingredients. Blend until combined. The dough should stick together.
  3. Form the dough into small balls and roll them in some shredded coconut.
  4. Place in the fridge for storage. (I find they taste better after being refrigerated, but it is up to you.)

Let me know what you think. Enjoy! xoxo ❤

Chocolate Chip Cookies

I can’t remember a birthday party without these deliciously moorish treats and I don’t think I’ve met a single person who did not like them. It is one of my go to recipe, and they have been requested by friends many times. What I love about them is that they turn out well no matter what (even if you substitute an ingredient here or there) and that this recipe is as good vegan as not, which makes this the perfect treat to make everyone happy.

Makes: 30 (small cookies)
Preparation time: 10 minutes                                        Baking time: 12 minutes


  • 125g margarine/(vegan) butter
  • 1/2 cup caster sugar
  • 1/3 cup brown/coconut sugar
  • flax egg (or normal egg, or other egg replacer)
  • 1 tsp vanilla extract (optional)
  • 1 1/2 self-raising flour
  • 100g chocolate chips


  1. Preheat the oven to 180°C and line a baking try (or two).
  2. If you’re using a flax egg, make it (using flax/linseed flour and water) and set it aside for 5 minutes.
  3. In a mixing bowl, whisk the margarine with an electric mixer until light and fluffy.
  4. Add the sugars, flax egg and vanilla extract and whisk again until light and fluffy.
  5. Add the flour, bit by bit until it is incorporated. You can do this with the whisk or by hand mixing it.
  6. Finally add the chocolate chips.
  7. Form the dough into little balls and flatten them slightly onto the baking tray.
  8. Bake in the oven for 12 minutes or until golden brown. Allow to cool a little on a wire wrack before eating (they are nice warm, but not if they burn your tong 😛 )

Hope you guys enjoy these babies! Let me know if you make them xoxox

Dutch Inspired Granola

What is your favourite breakfast food? If you just answered granola then you must try this recipe (ok that sounded like an add on tv, but seriously!). I go through crazes where I eat it everyday and then seem to forget it exists for a while, making it even more delicious when I rediscover it. One of my main issues with store bought granola is that it often has sultanas, something I cannot stand! So this is my sultana-free speculaas flavoured take on granola, however if you are a sultana lover just add them in, maybe instead of the cranberries or dates! Also I am aware that the speculaas spice mix isn’t a commodity in most supermarkets outside of the Netherlands, so don’t worry, I will give you a recipe to make your own :p Hope you enjoy!

Preparation/baking time: 15 minutes


  • 1 1/4 cup oats
  • 1/3 cup walnuts, chopped
  • 1/4 cup almonds, chopped
  • 1/3 cup dried fruit (I used cranberries and dates)
  • 1/4 cup shredded coconut
  • 1 heaped tbsp speculaas kruiden (1 tbsp cinnamon, 1 tsp nutmeg, 1/2 tsp of ground cloves, ground cardamon, ground aniseed, ground ginger, ground coriander seeds; mix these spices and then measure out 1 tbsp)
  • 1 tbsp carob powder (optional, can replace with cocoa powder)
  • 2 tbsp coconut oil (or other oil/margarine/butter)
  • Just under 1/4 cup coconut nectar (or agave/maple/honey)


  1. Preheat the oven to 200-220 °C (depending how good your oven is).
  2. In a bowl mix all the dried ingredients together until combined.
  3. Add the coconut oil and nectar and mix to get a sticky mixture. Add more nectar if you prefer it sweeter, or less if you don’t like it sweet. If you add less, make sure to substitute it with the oil.
  4. Spread across a lined baking tray and bake in the oven for about 7 minutes, or until the top starts to go brown. If you like you can mix it a bit and bake for a bit longer, it up to you!
  5. Let it cool down and place in a jar for storing.

For breakfast I love to add some fresh berries/fruit to it, but I regularly dip my hand in the jar to just have a bite 😀 Hope you enjoy xx

Brownie bliss ball bites

Have you ever fallen into the trap of buying one of these babies? They can rob you of close to five dollars each sometimes!! 😮 Madness, since they are so easy to make. This recipe is simply an example of the wild ways you can go about making them. Once you get the hang of it, you can throw these together in the blink of an eye, ready to cater guest, or delight your own drooling tastebuds. (Might also be a fun thing to do with children.) Don’t be afraid to try some new flavour combinations! Hope you enjoy the making as well as the eating 🙂

Makes: 25
Preparation time: 30-45 minutes


  • 1 1/2 cups Date paste (2 cups of whole dates soaked overnight, blended until paste has formed)
  • 1 cup Pumpkin purée (just over 2 cups of cubed raw pumpkin, cooked and blended until puréed)
  • 1/4 cup Cocoa powder
  • 1 cup Coconut flour
  • 2 tbsp Speculaas kruiden (1 tbsp cinnamon, 1 tsp nutmeg, 1/2 tsp of ground cloves, ground cardamon, ground aniseed, ground ginger, ground coriander seeds)
  • 1 tbsp Cinnamon
  • 1 tbsp Turmeric
  • 1/2 tbsp Nutmeg
  • 1/4 cup Shredded coconut (optional)
  • 2 tbsp Chia seeds
  • 1/4 cup Walnuts, chopped
  • 1/4 cup Cashews, chopped
  • 1/4 cup (vegan) chocolate chips


  1. In a kitchen aid (or by hand) mix all the ingredients together until well combined.
  2. Place the mixture in the fridge for an hour or so (this is optional, but useful, since the mixture is easier to work with).
  3. Form into small bite-sized balls.
  4. Finally coat with whatever you like, I used shredded coconut, cocoa powder and turmeric. But it is up to you.

Enjoy!! Let me know what you think xx

Fudgy Strawberry Brownies

Brownies!! Chocolate, gooey goodness 🙂 I am definitely in love with most things chocolate, then again isn’t everyone?!!
I am a big fan of baking in the middle of the night, which is when I usually get my chocolate cravings. This recipe is one I created during one such crazy midnight bake sessions. They are gooey and fudgy and all the best parts of a brownie! I added strawberries and a date caramel, however this is not necessary, so feel free to mix it up and add in the extras you prefer 🙂

Makes: aprox. 12 squares
Preparation/Bake time: 35 minutes


  • 1/4 cup coconut sugar
  • 100g coconut oil
  • 1/4 cup almond milk
  • flax eggs
  • 75g self raising flour
  • 30g almond meal (plus some extra to add in with the dates)
  • 3 tbsp cocoa powder
  • 1/2 tsp baking powder
  • 3 tbsp shredded coconut
  • 100g strawberries sliced
  • 50g dark chocolate drops
  • 100g dates soaked over night


  1. Preheat the oven to 180 °C and grease and line a square tin of about 18 by 18 cm
  2. Make your flax eggs and set aside for 5 minutes until ready to use.
  3. Gently heat the coconut oil and almond milk over low heat, until the coconut oil has melted. Pour this over the coconut sugar and whisk until the sugar has dissolved and it has become a rich caramel colour (it tastes pretty good too!!).
  4. Combine all the dry ingredients in a separate bowl (self raising flour, almond meal, cocoa powder, baking powder, shredded coconut). Add the dry ingredients into the wet, bit by bit and whisk to combine.
  5. Pour into the prepared tin and place in the oven for approx. 20 minutes.
  6. Make the date caramel by blitzing the overnight, soaked dates with a sprinkle of almond meal until it is of smooth consistency.
  7. When the brownies have baked for 20 minutes or so spread the date caramel over the top, it doesn’t need to be an even spread. Place the sliced strawberries and dark (vegan if required) chocolate drops over the top and bake for a further 5-10 minutes until the brownie is fully baked.
  8. Leave to cool in the tin for at least 5 minutes after which it can be transferred to a wire rack. Slice and enjoy!!

I hope you enjoy the recipe! Let me know what you think ❤

181 kcal per serve

Raw Raspberry and Chocolate Tartlets

I went through a stage where I made these little raw treats every week, trying out different flavours. Many recipes I tried used cashews, however I really didn’t like the way they turned out when frozen, so I started experimenting and came up with a pretty full proof recipe. This particular recipe is raspberry flavoured and has a hidden chocolate layer in the middle 😛
The recipe is quite a bit of work, but they keep for a long time in the freezer, which is perfect when you come home after work/uni and you just want a little treat!

Makes: 6 tartlets
Raw-vegan, and Gluten Free


Base layer:

  • 200g almonds
  • 50g shredded coconut
  • 150g dates
  • 50g prunes
  • 3 tbsp coconut water (more if needed)
  • 2 tbsp coconut oil, melted

Chocolate layer:

  • 4 tbsp coconut oil
  • 3 tbsp cocoa powder
  • 2 tbsp agave nectar
  • 1 tsp vanilla extract

Coconut, raspberry layer:

  • 400 mL coconut cream, kept in the fridge overnight
  • A handful of frozen raspberries
  • 2 tbsp agave nectar


  1. For the base layer, add all the ingredients in a kitchen aid and blitz until combined. It should be sticky and hold together. If it is too dry add a bit more coconut water. Press the mixture into the tartlet cases and place in the freezer to harden.
  2. For the chocolate layer, melt the coconut oil in a bowl over boiling water. When melted slowly add in the agave nectar and vanilla extract and stir until combined. Finally add in the cocoa powder, gently fold it in, until just combined. Spoon a layer into each piecrust and return to the freezer to harden.
  3. For the coconut, raspberry layer, blend the frozen raspberries in a kitchen aid until fine, add the nectar and blitz until combined.
  4. The coconut cream should have slightly hardened in the fridge overnight. Take it out and whisk with a hand held whisk until it reaches a smooth consistency. Add the raspberry mixture and whisk a little more. Return to the fridge for about half an hour.
  5. Spoon the coconut, raspberry mixture into a piping bag and pipe into the pie crust. Decorate with a raspberry or some shredded coconut and return to the freezer to harden.
  6. Before eating place the tartlets in the fridge for half an hour or so. This allows them to soften slightly so it’s more delicious and easier to eat!

Bon appétit!! ❤