3 ingredient dairy-free ice-cream


I made this “nice-cream” or vegan ice-cream or whatever you choose to call it because I have been getting mighty bored of the whinging of “Whats for afternoon teeeeeeea?” the whole walk home from school! You could add any supplements you enjoy to pimp the nutrient content.

250g frozen mixed berries
150g coconut yoghurt
100g coconut water

Blend until you reach desired consistency – I use the Thermomix on speed 5 for about 20 seconds

Enjoy immediately or pour into a reusable glass container & pop in the freezer

banana coconut choc peanut butter smoothie

Well hey, it’s Friday here in Australia & with a forecast of 29 degrees & torturous humidity in our second week of Autumn, there’s no better excuse for a smoothie.

This one is vegan, gluten-free, dairy-free, no cane sugar, no soy, no preservatives, no grains, but plenty of good fats, naturally occuring sugars (banana) & protein.

Remainder of a jar of certified organic Mayver’s peanut butter & coconut (or plain peanut butter is also fine). I estimated there was abour 1/4 cup or less in the jar
2 bananas, frozen overnight
1/4 cup coconut milk, frozen overnight
2 tablespoons chia seeds, soaked in 1/4 cup water
1/4 cup coconut oil
4 tablespoons cacao
**optional: 1 teaspoon vanilla & 1 teaspoon cinnamon. I add these 2 ingredients to almost everything!

Substitutes: if you’re anything like me, you see a recipe & you need to make it. now. But then you check your pantry…..chia seeds are purely a nutritional boost & won’t affect the smoothie. No coconut milk? Just add a little extra banana. No peanut butter? Almond butter would also be delicious in this combination.

1. Soak the chia seeds in water, stir occasionally. They should be done in 5 minutes
2. While chia seeds are soaking, scoop about half of the remaining PB out of the jar (this will go on top at the end). Set aside in a little bowl.
2. On a low heat in a small saucepan, combine the cacao & coconut oil – this stuff is awesome, when poured on the (frozen) smoothie, it goes hard almost immediately like a healthy ice-magic.
3. Blend bananas, coconut milk, chia mix, vanilla & cinnamon (if using)
4. Pour frozen mixture into the jar. Top with remaining peanut butter, then slowly drizzle over the chocolate mix. You may have some remaining which can be frozen in moulds
5. Eat. immediately. Probably best to share it.

I love your feedback – let me know what you think of this recipe. Shall I create more like it?
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Chia cacao date balls | RV DF GF RSF PALEO

Yet another variation on date balls.

This particular one is raw vegan as well as gluten-free, dairy-free & refined sugar free.

This recipe I have specified where most ingredients are from as I want to spread the message that these are readily accessible (in your supermarket) ingredients.

As usual, quantities are rough so I always recommend you try the mixture once blended & decide if you feel it needs more of anything!

15 medjool dates (from Aldi)
1 tablespoon tahini (Mayver’s brand; from Woolworths)
2 tablespoons almond butter (Macro brand from Woolworths)
1 tablespoon LSA (from Woolworths) or can substitute with almond meal
2 tablespoons chia seeds (The Chia Co brand from Woolworths)
4 tablespoons organic coconut water (from Woolworths)
1/2 cup desiccated coconut (from Aldi)
1/4 cup cacao (purchased at Health Food Shop but you could substitute for cocoa if required but note you will lost some health benefits)

1. Put the chia seeds in coconut water, stir a bit & let it sit for 5-10 minutes. It will turn into a ‘gel’ texture.
2. Pit dates
3. Throw all ingredients (except dedicated coconut) into a food processor, blend until well combined.
4. Taste test – if you’re not happy with any elements, now is your chance to add!
5. Scoop out all the mixture & put into glad wrap then throw into the fridge – this is purely to make them easier to roll & is not vital but will make your life easier!
6. After an hour in the fridge, take them out, roll into balls then roll in desiccated coconut. Place on baking paper to prevent from sticking.

Eat, snack on, share!


vegan choc-top

I was excited about making these pops, more about the aesthetics than the taste but when I tasted them it was like an ice-cream with a hard chocolate shell yet the “ice-cream” & “chocolate” is completely vegan.

4 bananas, peeled then stick a paddle pop stick in, then freeze in glad wrap / cling film for 24 hours
1/2 cup cacao
1/2 cup coconut oil
Rice malt syrup (allow for maximum 1/4 cup but it is a personal taste)

Desiccated coconut
Goji berries
Chopped nuts

I like to take things at a leisurely pace in the kitchen but for this recipe you need to work fast bc of the raw vegan chocolate going solid.

Fill a bowl 3/4 full w boiling water.
Place the bowl you are making the chocolate in, over the bowl of boiling water to ensure it stays warm.

1. Mix 1/2 cup cacao & 1/2 cup coconut oil together in a bowl
2. add rice malt syrup & continually mix & taste to get to your desired sweetness, keeping in mind that the banana it is going on is already sweet so doesn’t need too much (you can use an alternate sweetener such as Maple Syrup)
3. Once you are ready, simply dip the banana in the melted chocolate sauce. The biggest issue I encountered was by dipping the banana to the bottom of the bowl, the top of the banana kind of melted (rookie error, I know).
4. Repeat – one layer is not enough & doesn’t look thick enough.
5. If you’re going to decorate – now is your chance to roll quickly in coconut / goji berries / chopped almonds.

These taste so good – be sure to give to your friends who don’t think vegans can enjoy good treats!

I kept these in the freezer in a sealed plastic container for about a week.