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

Love breakfast tartlets

Don’t heart shaped breakfast tartlets just look that much more pretty and cute? Sometimes I like to do crazy things like this, is that really that crazy? I love food, and I love to share food, especially when its delicious. These tartlets (in my opinion) are perfect not just for special occasions, but just for those mornings when you want to show those you love how much you appreciate them. Or maybe just for a bit of fun? But seriously, this is so tasty, even if you put it in a regular tart tin it would be very much appreciated by your taste buds 😀

Serves: 2
Preparation time: 15-30 min.


  • 1/3 cup oats
  • 1/4 cup shredded coconut
  • 1/3 cup soaked dates
  • 1 tbsp chia seeds (optional)
  • 1 tbsp cinnamon
  • Squeeze of lemon juice to taste
  • Splash of cold water
  • 1/3 cup (vegan) yoghurt
  • 1/3 cup frozen raspberries
  • 1 small banana
  • 1/4 cup almond milk
  • Fresh fruit to top (optional)


  1. Grease two small tart tins (heart-shaped if you have it).
  2. In a food processor blitz together the oats, coconut, dates, chia, cinnamon, lemon and water, until the it is of corse consistency and sticks together.
  3. Distribute across the two tart tins pressing it all the way up the sides.
  4. For the raspberry smoothie blend the raspberries, banana and milk.
  5. Fill each tartlet half with yoghurt and half with smoothie, swirl together and top with fruit and some shredded coconut if you like.

Enjoy!! Let me know what you think ❤

Chia Pudding Parfaits

What do you think of chia pudding when mentioned? Do you think deliciousness, or frog spawn? To be honest I thought the latter up until I tried it, and I found that looks can be deceiving even in the case of food 😀 As for the flavouring, I find pretty much any fruit goes so well. I cannot explain it, but it is so, so delicious, it makes me so happy. I often end up making these in the morning and eating them as a snack when I get those sugar cravings in the afternoon, they always cheer me up, and give me a boost. Seriously, if you have a bit of time on your hand, you must try them.

Serves: 2
Preparation time: 10 minutes + 30 minutes minimum in fridge


Chia pudding:

  • 5 tsp chia seeds
  • 1/3 cup + 1 tbsp almond milk


  • 1 apple
  • 1/4 avocado
  • 2 handfuls of spinach
  • 2/3 cup almond milk
  • 1 pear
  • 1 carrot
  • 1/2 nectarine (optional)
  • Fresh fruit to top (optional)


  1. Whisk chia seeds with almond milk for at least a minute until well combined and no chia seeds float on the top. Place in fridge for a minimum of 30 minutes (or overnight).
  2. For the green smoothies blend the apple, avocado, spinach and 1/3 cup of almond milk.
  3. For the orange smoothie blend the pear, carrot, nectarine and 1/3 cup of almond milk.
  4. Assemble everything by either layering it or pouring it in at random and seeing what happens. Top with fruit (I used dragon fruit stars, figs, strawberries and blueberries, but any fruit or none is delicious).

Hope you guys enjoy this. Let me know what you think xoxo

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

Speculaas Pumpkin Pie

I’ve wanted to make a pumpkin pie ever since… well for a long time now. And despite never having eaten one I was lying on bed the other day and suddenly thought the best combination ever would be speculaas (yum) and pumpkin (yummm), so this was the result.
I hope you guys get the opportunity to try this recipe, because I have to admit it is a revelation. And even if they don’t sell speculaas biscuits in your local supermarket ginger nut would work just fine!


Speculaas base:

  • 10 speculaas biscuits (or ginger nut biscuits)
  • 60g soft margarine (or coconut oil)

Pumpkin filling:

  • 120g pumpkin puree (store bought or home made)
  • 3 tbsp evaporated coconut milk
  • 50g almond meal
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • Pinch of salt

Coconut topping:

  • 1/2 cup coconut cream (just use the top creamy part, set in the fridge overnight)
  • 2 tsp lime juice
  • Pinch of shredded coconut (optional)
  • Crumbled biscuit (optional)


  1. Preheat the oven to 180 ℃. Grease two small pie tins (12 cm diameter each).
  2. In a blender blitz the biscuits until fine. Add the soft margarine and pulse until it starts to hold together.
  3. Press the mixture into the pie tins and pre-bake for 5 minutes in the oven while you make the filling.
  4. For the filling combine the pumpkin puree with evaporated coconut milk.
  5. In a separate bowl combine all the dry ingredients. Fold into the wet ingredients.
  6. Divide the filling between the bases and bake for 20 minutes.
  7. Cool and then place in the fridge overnight.
  8. For the topping whip the coconut cream and the lime juice together until smooth.
  9. Spread over the pies and sprinkle some crumbed biscuits and shredded coconut over the top.

Hope you enjoy ❤

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!! ❤