Chocolate Protein Mousse in Chocolate Cups



Makes 12

Preparation time: 20 minutes


For Chocolate cups

4 TBSP extra virgin coconut oil

1.5 TBSP cacao powder

1 TBSP raw honey

For chocolate protein mousse

1 avocado

1 scoop Chocolate Optimum Gold Standard Whey

2-3 TBSP water

2 TBSP cacao powder

-Top with raspberries-


Place the 12 miniature silicone patty cups in the freezer. Freezing them will make it easier to set the chocolate cup.

Mix the chocolate ingredients together and one by one pour the chocolate into each chilled patty cup. Place each cup on its side and slowly rotate around so the chocolate covers the sides. Place all the cups back into the freezer.

Mix the water and protein powder together, cut the avocado up and place in a processor along with the cacao powder and mixed protein powder. Process until it turns into a mousse texture.

Take the chocolate cups out of the freezer and peel them out of the silicone patty cups. I used a piping bag to put the mousse into the chocolate cup. Top with raspberries.





Makes: 10

Preparation time: 10 minutes

Bake time: 30 – 35 minutes


For sponge cake

½ cup sifted coconut flour

6 large free range eggs

½ cup of milk of your choice, I’m using my homemade almond milk

2 TBSP extra virgin coconut oil

1 TBSP raw honey

Dash of salt

(optional; dash of cinnamon, nutmeg & vanilla essence)

For chocolate

1.5 TBSP cacao powder

2 TBSP extra virgin coconut oil

1 TSP raw honey

½  – 1 cup unsweetened desiccated coconut

For the cream

See my homemade dairy free whipped cream recipe

For the jam

See my strawberry jam recipe


Combine all the dry ingredients together. Whisk the eggs in a separate bowl, once whisked combine them with the dry mix. Add the honey and coconut oil and mix until evenly combined.

Pour the mixture into a grease proof tin and bake at 170° C (338 F) for 30 – 35 minutes.

Allow the cake to cool. Once cooled cut into squares.

Mix the cacao, honey and coconut oil together and coat the cake with the chocolate then roll the cake into the desiccated coconut.

Place the lamingtons in the fridge or freezer for about ten minutes to allow the chocolate to set.

Once the chocolate has set sandwich two of the lamington pieces with the cream and jam.

Cashew Cups



Makes 12

Preparation time: 25 minutes

Setting time: 10 minutes


For base:

1 cup unsweetened desiccated coconut

1.5 cups almond meal

1 TBSP raw honey

2 TBSP extra virgin coconut oil


12 cashews

For topping:

5 TBSP cashew butter

1 TBSP raw honey

2 TBSP extra virgin coconut oil

(Chocolate patterns optional) see my dark chocolate recipe


Process the desiccated coconut and almond meal for 2 minutes then add the honey and coconut oil.


Separate this mixture between the 12 silicone patty cups and freeze for a few minutes.


Place a cashew in the middle of each patty cup.


Mix the topping ingredients together and cover each patty cup, freeze again for 10 minutes.


If you want to add chocolate patterns, I used a tooth pick to create them.

Keep refrigerated.



Makes 6

Preparation time: 10 minutes

Cooking time: 30 minutes


For cookies:

½ cup coconut flour

¾ cup almond meal

4 eggs

1 TBSP raw honey

1 TBSP coconut butter

3 TBSP extra virgin coconut oil

½ TSP baking powder

For mocha:

½ TBSP coffee

1 TSP water

½ TBSP cacao powder

1 TSP raw honey

2 TBSP extra virgin coconut oil

1 TBSP unsweetened desiccated coconut for topping


Turn your oven on at 150 degrees Celsius (302 Fahrenheit).

Sift the coconut flour and mix with the almond meal, baking soda, coconut oil, honey and coconut butter.

Break the eggs in a separate bowl and whisk them. Once beaten combine the eggs with the other mixture.


Roll into balls and make an indent in the middle of the cookie.

Bake at 150 degrees for 30 minutes.


Mix the coffee and water together then mix in the honey and coconut oil.

Allow to cool before inserting the mocha filling, top with desiccated coconut.

Chocolate Zucchini Bownies




Makes 6

Preparation time: 10 – 15 minutes

Cook time: 60 minutes


For brownies

1 cup quinoa flour

1 zucchini

1 free range egg

2 TBSP raw honey

2 TBSP extra virgin coconut oil

1 TSP baking powder

Dash of salt

1/4 cup walnuts

For topping

See my dairy free whipped cream recipe

See my dark chocolate recipe

1/4 crushed peanuts


First you need to toast the quinoa flour, do this by either cooking it in the oven for 10 minutes at 180 degrees Celsius or toast in a frying pan on a medium heat for 10 minutes.


Wash, peel and grate the zucchini.

Mix all the dry ingredients, followed by the wet ingredients and zucchini then add this mixture to a processor and process until smooth.

Line a baking container with grease proof paper, pour the mixture in. Crush the walnuts and spread evenly through the mixture.


Bake at 170 degrees Celsius for 1 hour. Allow to cool before serving.

Cover with dark chocolate, whipped cream and crushed nuts.

Chocolate Lava Mug Muffin



Serves 1

Preparation time: 2 minutes

Cook time: 1 – 2 minutes


For muffin:

2 egg whites

1 TBSP cacao powder

2 TBSP coconut flour

1 TSP raw honey

½ TSP baking powder

Dash of water

For topping:

1 TBSP extra virgin coconut oil

1 TBSP cacao powder

1 TSP raw honey

See my homemade strawberry jam recipe for the strawberry topping

1 TSP chopped peanuts


Get a microwavable mug, add the dry ingredients first and mash them up with a fork or spoon to ensure there are no clumps. Add the wet ingredients and mix well.


Microwave for 1 – 2 minutes.


Mix the cacao powder, coconut oil and honey together to create the chocolate.

Cover with the chocolate, strawberry jam and peanuts.

Chocolate Nut Clusters



Makes 8

Preparation time: 5 minutes

Setting time: 5-10 minutes


3 TBSP cacao powder

1 TBSP raw honey

4 TBSP extra virgin coconut oil

¼ cup walnuts

¼ cup macadamia nuts

¼ almonds


Mix the chocolate ingredients together thoroughly then mix the nuts in.

Ensure the mixture is cold enough that the nuts clump together, if they don’t freeze the chocolate for a couple of minutes. Separate this mixture into the patty cups and keep refrigerated.