Toasted coconut & double chocolate baked donuts

1.25 cups plain flour
0.25 cup cocoa powder
0.33 cup maple syrup
0.5 tsp baking soda
0.5 tsp baking powder
1 tsp apple cider vinegar
0.75 cup almond milk
0.25 cup rapeseed oil

Preheat your oven to 180C
Combine all the dry ingredients then add in the wet ingredients and beat well
Pour into greased donut tray rings and place into the oven for 12-14 mins or until they feel springy to the touch
Allow to cool completely

To make the glaze:
Heat 1.5tbsp of coconut oil with 2tbsp maple syrup or honey and 2 tbsp cocoa powder. Dip the donuts into the glaze and then dip into toppings of your choice

Roasted strawberry and vodka sorbet

400g strawberries
6 tbsp maple syrup
4 tbsp vodka

Preheat the oven to 180C
Place the strawberry into an dish and roast for 25mins
Once cooled place into a blender with the maple syrup and the vodka
Pour into a shallow dish and allow to freeze for 2 hours or more


Chocolate date truffles

12 walnut halves
4 medjool dates
2 tsp raw cocoa

Pulse the walnuts & the cocoa in a food processor until you have a fine crumb
Add in the dates & pulse until a sticky dough forms
Roll the dough into balls & either place in the fridge or dip in melted raw chocolate first and roll in toppings of your choice

NB  – to make the raw chocolate all you need to do is melt 50g cocoa butter with 3tbsp raw cocoa

2 ingredient chocolate mousse

300ml almond milk/ fresh coconut milk
100g dark chocolate (75-85% cocoa solids)

Place the almond milk into pan and warm over a low heat
Break the chocolate into small pieces and crumble into the milk
Continue to heat and stir well until the chocolate has fully dissolved
Remove from the heat and quickly beat with balloon whisk or an electric beater for a few minutes
Pour into small glass jars and place into the fridge to set overnight

Coconut Cream

1 can coconut milk (full fat)
1 tbsp honey or maple syrup
1 tsp pure vanilla extract

Place an unopened can of coconut milk into the fridge overnight
Open the can and using a spoon remove the top solidified portion of the coconut milk (you can use the bottom coconut water in your smoothie)
Whip in a bowl with the honey and the vanilla using an electric or balloon whisk for a good minute
Serve or keep in the fridge for up to three days


Brazil nut shortbread

100g brazil nuts
40g olive oil or melted coconut oil
150g wholemeal spelt flour
Zest of 1 lime
¼ tsp cinnamon
50g coconut sugar or unrefined brown sugar

Preheat your oven to 180C and grease a 20x20cm baking dish (you can make these in a cake pan too and then score them into wedges instead)
Place the brazil nuts into a food processor
Blitz until a paste/butter begins to form – you may need to keep scraping the sides down and then restarting
Add in the oil and blend again for a minute or two
In a bowl sift together the flour and cinnamon – if there is any bran keep it aside and sprinkle it ontop of your porridge
Add the sifted flour, zest and sugar to the nut and oil mix and process again for a few minutes
You should get a thick but crumbly dough
Using your hands, press the dough firmly into the tray and then prick with a fork
Bake for 20mins