Raw Vegan Salted Caramel Slices


These Raw Vegan Salted Caramel Slices are heaven! Three layers made up of wholesome, refined sugar-free ingredients but absolutely no sacrifice on taste. The first layer is a soft oaty biscuit, the second is a rich date and tahini caramel and the third layer is dark homemade chocolate. These taste just like the caramel slices I used to buy at school only (in my opinion) better!


Biscuit Layer

100g Ground Almonds

100g Rolled Oats

2 tbsp Coconut Oil

1 tbsp Maple Syrup

Caramel Layer

200g Medjool Dates

1 tbsp Tahini

1 tbsp Coconut Oil

3 tbsp hot water

pinch of Salt

Chocolate Layer

100g Coconut Oil

60g Cocao Powder

4 tbsp Maple Syrup

1 tsp Vanilla Extract / powder

pinch of salt

– Using a food processor blend all of the biscuit ingredients together. Transfer to a lined 8inch square tin, pressing down the mixture evening so that it is compact. Place in the fridge to set while you make the caramel.

– Pit the dates and then whizz them up in the food processor until finely chopped. Add the rest of the ingredients and continue to process until a smooth caramel is formed. It should be thick but spreadable. Evenly spread the caramel over the biscuit layer and place back in the fridge while you make the chocolate.

– Melt the coconut oil in the microwave and then add the rest of the chocolate ingredients, mixing thoroughly. Pour over the caramel layer, tap the tin a few times off the bench to evenly spread and burst any air pockets. Refrigerate for at least 30 minutes or until the top layer has compete set and you are able to slice.

Enjoy!! X


Blueberry Cheesecake {Raw, Vegan}


I’ve been making the most of the bank holiday weekend and spending some time doing what I love to do most, cook! Or in this case blend lots of raw ingredients together. I had some blueberries I needed to use up so I decided to create a raw vegan cheesecake that also happens to be incredibly nutritious.  The great thing about this recipe is that you can change the fruit to suit your taste. I think that raspberries and strawberries would work really well or why not mix different fruits together to make a summerfruit cheesecake!


1 1/2 cups of raw cashews

8 Medjool Dates, pitted

1/2 tbsp chocshot 

pinch of Salt


2 cups soaked raw cashews

pinch of salt

Juice of 1 lemon

1 1/2 cups blueberries

8 medjool dates, pitted

1 cup of water

20cm Spring form cake tin

– blend the crust ingredients in a food processor until the mixture sticks together between your fingers. Press down the mixture tightly to the base of the tin then put in the fridge while you make the filling.

– put all of the filling ingredients apart from the water in the food processor. Slowly add the water until the mixture is smooth.

– put the filling on top of the crust and then freeze. Take out of freezer 10 minutes before you wish to serve. It’s best to slice the cheesecake when it is still half frozen to keep the slices neat.

Enjoy! Katy X

Recipe. Taste. Repeat

So this week I wanted to share with you some of the meals / desserts i’ve been loving lately. I’m making these things over and over again because 1) they are delicious 2) easy to make – win win!

First up – the pizza. Well me and Chris have dabbled in a bit of fake cheese in the past but to be honest, I wasn’t feeling it. I’d much prefer to make something different than try and replicate with a poor substitute. So I came up with a ‘recipe’ for a cheese free pizza, I use the word recipe loosely as I used a store bought pizza base mix (you just add water) ha! I added¬†chilli tomato paste, nutritional yeast, onions, sundried tomatoes, lots of chopped garlic and then drizzled cheese-free pesto mixed with extra olive oil all over the pizza. I then put it in the oven on 180 degrees for about 10 minutes.

I find that the extra oil keeps the pizza moist and indulgent – standing in for the cheese. I can honestly say, hand on heart that we didn’t miss the cheese one bit. The pizza was absolutely delicious and went well halved with some home made chips! Well, it was Saturday ūüėČ


Deliciously Ella’s Chickpea, Quinoa and Turmeric Curry.

Oh this is very good, very good indeed. You can just throw everything in and within the hour you have a delicious and nutritious curry which will make six portions. We’ve been taking this to work for our lunch and I was surprised to see how well it reheats. It also keeps well in the fridge. Another bonus is that you don’t need to cook rice or cous cous in addition to this as it already has quinoa in. It’s¬†an all round super¬†curry, really.


Deliciously Ella’s Sweet Potato Brownies

When I first heard about these I wasn’t completely convinced they would be for me as I have love hate relationship with sweet potato but I gave them a go and today I’ve just made my third batch – so good! You forget that there is sweet potato in them but they add a moistness to the brownies. They are also very chocolatey, which is great. I would recommend buying a good quality cocao powder as it makes all the difference. For the second batch I made a chocolate frosting to go on the top which was amazing. For the frosting I used 1 tbsp cocao powder, 1 tbsp coconut oil, 2 tbsp of pure maple syrup and a pinch of Himalayan pink salt. Mix it all together and spread on the brownies once they have cooled, then pop in fridge to set. We’ve been taking these to work for breakfast as they give us loads of energy and fill us up until lunch. I think these will be a staple in our house for the months to come.


Can’t Get Enough, Raw Brownies


I just can’t get enough of these¬†raw chocolate brownies from Deliciously Ella’s first book. As I’ve mentioned before I have a sweet tooth, especially on a morning, so I have been loving having these for breakfast!¬†With the brownie tin I¬†use, the¬†recipe makes 9 large brownies which will last me and my husband the working week (we take it in¬†turns¬†who gets to have the last one on a Friday morning!).

These brownies are moist, sweet and nutty with a hint of chocolate running through. They are satisfying and filling and will keep your energy levels up due to the natural, unrefined ingredients used –¬†but by no means do these brownies taste ‘healthy’.

Since becoming vegan 5 weeks ago I have been really enjoying raw desserts and have found that my taste buds and cravings have changed considerably. It’s been really surprising to¬†find that I’ve not been craving the dairy milk chocolate and cakes¬†I’ve been used to all these years. I think because I know I can’t have most¬†cake and desserts¬†that’s available in the supermarket it takes all of the temptation away in a,’that’s not mine to take’ kind of way.¬†¬†I will be making lots more vegan desserts and I currently¬†have my eye on a Key Lime Pie Cheese Cake that I would like to recreate so watch¬†this space¬†for that one!





Banana Oat Cookies

I was feeling experimental and had some bananas that needed using up so I got to work on making some oaty cookies. I was hoping they would be a bit more pleasing on the eye but delighted to report that they taste pretty good! They are extremely filling and hearty due to the oats and nuts so would be great to have for breakfast or to have around 3pm to avoid a mid-afternoon slump. These cookies are dairy and refined sugar free and should last around 4 days in an airtight container in the fridge. I would recommend warming the cookies up in the microwave for 20 seconds as they are better served warm.



  • 2 cups of oats
  • 1 cup of mixed nuts (I used almonds and walnuts)
  • 3 bananas
  • 1 cup of ground almonds
  • 1/2 tsp cinnamon
  • 1/2 tsp all spice
  • 1/2 cup almond milk (I use Rude Health)
  • 1 tsp of fruit sugar
  • 2 tbsp cocao nibs (I use Sevenhills)

Leaving the cocao nibs to one side, put rest of the ingredients into a food processor until the mixture has become the consistency of cookie dough. My dough was a little wet at first so I added ground almonds. Lastly, mix the cacao nibs through the mixture with a spatula. The mixture will make 8 large cookies or 12 small. Put the cookies onto a tray with parchment paper and into a 180 degree preheated oven for 30 minutes.

The cookies are really soft on the inside and to be honest are more like the consistency of cake! I spread Meridian peanut butter on mine this morning and it went down a treat!

Dark Chocolate Treats (refined sugar-free!)

These dark chocolate treats are so delicious and perfect to serve with coffee after a dinner party with friends or simply to satisfy chocolate cravings! If you don’t like intense dark chocolate then this recipe isn’t for you, but if you like the bitter taste of dark chocolate and are comforted by the fact that just ONE of these bad boys will be enough then this will be your jam.

The best thing about these chocolates is that they are refined sugar-free and contain coconut oil which is known to help burn fat. Yes, that’s right. Burn fat while you are eating chocolate – does it get any better?

To make 6 ice cube sized chocolates, you will need.

  • 1/2 cup of Coconut Oil
  • 1/2 cup of Cocao Powder
  • 1 tsp of pure Vanilla Extract
  • 1/4 cup of sweetener of your choice i.e. Maple Syrup or raw Honey.
  • pinch of Salt

NB: toppings are optional, I put one almond on each chocolate but the possibilities are endless. I think dried cherries would be amazing paired with the dark chocolate. Instead of using toppings you could always add these into the mixture before chilling.

To make the chocolates simply melt the coconut oil for a few seconds in the microwave and then mix in the rest of the ingredients. The consistency will be like a thin chocolate sauce. Carefully pour the mixture into ice cube trays and place in the fridge for an hour. After an hour the mixture will have set and turned into chocolate! Push out the chocolates as you would ice cubes. If using toppings stick these on using a tiny bit of honey or maple syrup.

These chocolates will keep in an air tight container for quite a few weeks, although I don’t think you will need to worry about that!


Feel Good Recipes #SweetToothEdition

Banana Bread – Cookie and Kate Recipe

I have mentioned before that I have a major sweet tooth, especially in the morning. I have to stop myself from going into Marks and Spencers every morning to get a Pain au Chocolat, now its strictly a Friday treat (ahem). So I was looking for something to satisify my¬†breakfast cravings¬†which wasn’t going to make my sugar levels suddenly crash¬†at 10am.¬†I thought a healthy Banana bread might be the answer and came across Cookie and Kate’s¬†recipe.¬†¬†Theres no refined sugar in this recipe, only honey. The recipe states that you can use coconut oil or extra virgin olive oil instead of butter. I used the olive oil option as that was all I had in the¬†house.¬†The olive oil and bananas keep the bread extremely moist and¬†this is the type of bread which gets¬†better after a couple of days as the bananas ripen further.¬†I added chopped walnuts which go perfectly in banana bread but I think some dark chocoalte chips would be amazing in this recipe! So if you’re looking for a moist, healthy sweet treat¬†on a morning, why not try Cookie & Kates receipe?

Date Energy Balls

I’ve recently purchased the Magimix 3200XL Food processor and because of the price, I was¬†hoping it will be a good investment – so far so good! Before it arrived I¬†did my research and came across some healthy snack ideas which I could whizz up when it arrived. I liked the idea of the ‘energy balls’ I had seen so much of Instagram and YouTube but I was a little put off by all the coconut oil and maple syrup which were being used. I really didn’t think they were needed due to the sticky, sweet nature of the date.

When the Magimix arrived I thought I would¬†create my own take on energy balls and I am happy to say they were a success! With only 3 ingredients to chuck in and go – you can’t go wrong really. With this kind of recipe I really don’t think you need to follow strict measurements as its not being baked.¬†It’s just a case of checking you have the right consistency to roll the¬†mixture into balls.¬†If too dry, add¬†another date or a little water. If¬†too wet add a few more nuts or some more Cocao powder – I use this one.¬†As a guide I roughly used the following to make around 8 balls.

4 Medjool Dates

50g Almonds (or any nut you prefer)

1 tbsp Cocao

Once whizzed up to the right consistancy and rolled into balls you can then roll them into some chopped hazelnuts, chia seeds or anything that takes your fancy!

I took three of these balls to work for my breakfast and found that they kept me full until lunchtime. They are great to use as a snack and they keep for up to a week in the fridge.


Raw Carrot Cake – by Lorraine Pascale

I love me some carrot cake, it must be my favourite type of cake! And you guessed it, I was looking for a healthy alternative. This recipe by Lorraine Pascale happens to be raw, vegan and gluten free which is great for those with intolerances or perhaps you just prefer to eat this way. As this is a raw cake there is no baking involved and all the ingredients can be whizzed up in a food processor. The icing is made from soaked cashews, dates and vanilla extract and I was amazed at how good this tasted! I think this icing would be a great, refined sugar-free addition to lots of different types of cakes and desserts.

Lorraine this recipe is genius!