These delicious balls of goodness may just win the award for the most fool proof snack to make EVER. Seriously easy and seriously delicious. Packed full of ALLLLLL the superfoods (Maca powder, cacao & coconut oil) to give your energy levels and your metabolism a lil boost pre workout or to pick you up and fill that choc craving in the afternoon. These guys are high in the good kind of fat that help your body lean down, so essentially another GUILT FREE treat to add to the list!



1/2 cup cashews

1 cup vegan choc protein (I used Vega sport performance)

1/4 cup coffee grinds

1/4 cup melted coconut oil

1 tbs Maca powder

3 tbs Almond meal

1/2-3/4 cup water

2 tbs cacao + 1 tbs for rolling

  • Add all ingredients into your Nutribullet or blender and blend until combined . Start off with 1/2 cup of water and add more as needed. The goal is for it to come out looking like breadcrumbs so this may take a full 3/4 cup of water.
  • Once ingredients are combined it's time to get ballin'! I wasn't lying when I said this was easy! Haha.
  • Take a tbs of the mix and roll into a ball, then roll in cacao powder, repeat until the mixture is gone, this should make roughly 15-18 balls.
  • Store balls in an air tight container in the fridge.

Serves 15-18

Per serve

Calories 100

Carb 2.2

Fat 7

Protein 6.5

Sugar .5


This one doesn't need any words except GET IN MY FACE. I was on a mission to create something insanely delicious yet still keeping me on point with my eating, I mean we are in our last weeks of summer, why ruin the beach body now?! After playing around in the kitchen who knew the answer was chickpeas and protein powder and believe it or not but these tick all the healthy boxes; Sugar free, vegan, gluten free, raw, dairy free, grain free so yes I have literally made magic happen haha. Oh and did I mention that this is another easy bendable thing too?! 🙈 So now there's no excuse to not make these immediately.




Paper/foil Cupcake trays X 8

1 can of chick peas

1 scoop vanilla or choc protein powder (this can either be vegan or whey and which ever flavor you decide on will just slightly flavor the cookie dough so this can be whatever give like!)

1/3 cup almond meal

2 tbs flax meal

1 tsp baking soda

1 cup almond milk


1/3 cup cacao powder

1/4 cup melted coconut oil


- Rinse and drain the can of chick peas and add to bullet blender.

- Add almond milk and blend until smooth.

- Add all other ingredients and blend again.

- Sample this bad boy, assess if you need to add more protein powder or not. If you need a slightly sweeter taste then add another tbs and blend again (you could also use stevia if needed),  then praise me for being a genius and then put the container in the freezer while you start on the cups. 

- Combine the coconut oil and cacao in a small bowl until a smooth chocolate is formed.

- Lay out paper cupcake trays and start to fill one at a time with the chocolate. Use 2 tbs of the choc per tray, swirl the choc around the tray so the base is covered and it runs up the sides 3/4 of an inch high. Set the other half of the choc mixture aside, you'll need this for the tops in 5 mins.

- Place choc moulds in freezer to set for 5 mins

- Take out both the choc moulds and the cookie dough. One mould at a time spoon 1 tbs of the cookie dough into the cupcake mould patting it down as flat as possible, continue this for all 8

- Now for the tops! Take 1 tbs of the choc and drizzle on top of the cookie dough, spread it around to create a "lid" on your cup.

- Place in the freezer for 5 mins, then transfer to the fridge until ready to eat. Enjoy!




CARBS 12.5

FAT 4.4





 😍 Healthy people love chocolately things too and Ahhhh talk about easy, once again this is a blend blend blend kinda thing. This guy can be a dessert to keep you on track and focused on those goals or an even awesome brekky (I mean high in protein, good fats and fiber, sounds pretty perfect to me) to make the night before when eggs seems oh so hard in the morning. It's vegan, paleo, sugar free, dairy free and gluten free and bound to keep all food requirements focused tummies happy.



1/3 cup chia seeds

1/3 cup cacao powder

2 cups almond milk

1/4 cup choc vegan protein powder

1 tbs coconut oil


- Place all ingredients in the blender and BLEND BLEND BLEND

- Open bullet container, give it a stir and blend again!

- Place into ramekins and into the fridge for about an hr and tadaaaaaaa chocolately dairy free guilt free goodness.

Serves 3

Calories per serve 240

Carbs 18g (13 of which are fiber!)

Fat 16

Protein 13

Sugar 0




Makes 8

As the temperature continues to rise so does my need for ice cream. I created these bad boys on the remnants of my cupboards, not only are they so high in protein they could double as post workout recovery but they are also the perfect dairy free healthy (sugarfree) sweet treat. Annnnnnnnd the best bit?! They are so insanely simple to make these are quickly going to become your go to.



4 scoops vanilla protein (this can be vegan or whey protein powder)

3 tbs pb2

3 cups unsweetened vanilla almond milk

1/2 cup coconut oil

1/2 cup cacao powder


- In a bullet blender add 3 tbs coconut oil, protein powder, pb2 and almond milk and blend until combined

- Pour in to ice pop moulds

- Freeze for 2 hrs

- Take out of the freezer and set aside for 5 mins

- Mean while in a ramekin combine 5 tbs of coconut oil and the cacao powder until a melted chocolate type consistency is formed.

- Take pops out of the moulds and dip into the choc one by one and place in mould upside down to set.

- Store in the freezer in an air tight container

Serves 8:

Per serve...

Calories 216

Carbs 6

Fat 15

Sugar  .5


I'm all about the superfoods and these bad boys are packed with them!! I'm convinced the more I eat I get closer and closer to becoming a super hero right?! 😜


These babies tick all the boxes, they are paleo, vegan, gluten free and sugar-free which makes them the perfect afternoon pick me up and will fill that chocolate craving or even as a pre workout energy boost. I've perfected the recipe so no the matcha does not taste "too green" or like dirt. 


Ok so here's a quick run down on our key players here.

Matcha: Matcha is the queen bee of superfoods. 100% pure organic green tea leaves ground into powder. It contains up to 137 times the antioxidants of regular green tea, a great metabolic and energy boost.

Coconut oil: Ahhh hello weight loss friendly fat. Yes fat can be your friend! It contains a unique combination of fatty acids with powerful positive effects on metabolism. It's also a great energy source too. 

Lacuma powder: not only is his guy high is beta-carotene and iron but it's also a sugar free natural sweetener that has crazy delicious caramel vibes.




4 tbs coconut oil 

1.5 tbs matcha powder 

3/4 cup apple sauce 

1 cup vanilla vegan pea protein

1/2 cup desiccated coconut 

1 tbs lacuma 

1/4 cashew butter 

2 tbs water 



2 tbs coconut oil

4 tbs cacao powder 



- Combine all dry ingredients for the balls in a bowl

- Add coconut oil, apple sauce, cashew butter and water. Fold til a dough like mix is formed

- Roll into balls about 1 inch or so big 

- Place balls on a plate in the fridge


Now for the choc coating! 

- Melt the coconut oil over a low heat, place in a ramekin

- Add cacao powder and mix until a melted chocolate consistency is formed

- Take balls from fridge, one at a time dip in the choc mix, place on plate top with a pinch of desiccated coconut and matcha powder

- Keep in an air tight container in the fridge

- Too easy 💚💚💚💚💚💚

Serves: 15
Calories per serve: 130
Carbs: 7
Fat: 8
Protein: 9
Sugar: 2


Oh hey there chocolate bark, it's been a minute!  

This week I discovered @vitalproteins collagen peptides and am loving sneaking it in to all my fav recipes. Talk about a game changer, making this high protein annnnnd ANTI AGING?!  



1/2 cup coconut oil

1/2 cup cacao powder

2 scoops of collagen peptides from vital proteins

3 tbs almond flakes

3 tbs cashew butter


- In a medium mixing bowl combine cacao powder

- Melt coconut oil over a very low heat and stir into dry ingredients, combining until a melted chocolate type consistency is formed.

- Spread half the mix onto baking paper and spread it quite thin

- Before it sets, sprinkle the almond flakes on top of the choc

- Follow with the cashew butter, use all of it but do this by taking a tenth of a teaspoon at a time and scattering blobs of this delicious goodness on the choc mix on the paper.

- Take the remainder of the choc mix and slowly pour over the blobs of cashew butter and almonds

-  Set choc aside in the freezer for ten mins.

- Once set, Break up in to and fix allllll those choc cravings. God damn, will be hard not to eat this all in one sitting.


Ok so I'm getting all patriotic over here in NYC and have recreated an allergy/ healthy version of an Aussie classic; THE LAMINGTON. For those who have no idea what a Lamington is, let me enlighten you. It's a cube of vanilla sponge, dipped in chocolate then rolled in coconut and it's insanely delicious but sadly not so good for you. So I didn't get the cube part down pat but it ticks all the nerdy health freak boxes (#paleo #glutenfree #vegan #sugarfree and #dairyfree) making them more or less guilt free!



1/2 cup cashews

1/2 cup vegan vanilla protein

1/4 cup toasted coconut flakes

1.5 tbs mct powder (optional)

1/4 cup almond meal

1 tbs mesquite powder

8 tbs melted coconut oil

1/4 cup desicated coconut + extra for rolling

2 heaped tbs of cacao powder

1/4 cup water


- Whiz the 1/2 cup cashews in a blender for 30 seconds so they are not completely blended

- In a small bowl combine the 2 tbs of cacao with 4 tbs of the melted coconut oil, this should make a smooth chocolatey syrup type consistency. Set this aside this is to coat your balls after they have been made

- In a medium sized bowl, combine all of the remaining dry ingredients.

- Add 4 tbs of coconut oil and half of the water and mix thoroughly. We are aiming for a dry dough like mix, slowly add the rest of the water if needed to achieve this. 

- Rollin' time! Take the mix and roll into balls about 1 & 1/2 inches in diameter as you finish rolling each ball, place in a bowl in the fridge.

- Once all of the balls are rolled it's time to coat these delicious things in the choc. Dip one at a time in the choc then into desiccated coconut. Place on a plate and then into the fridge for the choc to harden.  Store in a sealed container in the fridge and try not to eat them all in one sitting!


Yep- be afraid. I'm really getting into the spirit 😂🎅🏼🎄

1 cup soaked cashews 
5 dates 
3/4 cup Chocolate vegan @properprotein 1/3 cup desiccated coconut 
3 tbs apple sauce 
3/4 cup of water 
1 tsp cinnamon 
1 tbs Maca powder 
2 tbs cacao 

- combine all dry ingredients in a bowl
- In a blender blend cashews and dates
- Add all wet ingredients to dry bowl of ingredients and combine until a thick rich doughy fudge is formed. 
- Roll into balls and then in cacao

1/2 cup coconut oil
1/4 cup coconut cream 
3 drops stevia

Top balls with frosting, mini mint leaves me chopped up goji berries for holly and Tadaaaaa mini Christmas ‪#‎protein‬ puddings


Balls for daaaaaays. Protein balls have quickly become my staple daily snack at the moment, I mean why wouldn't they? I know exactly what's going in them, it's clean energy, perfect for on the go and to make a batch probably takes all of 8mins.



1 cup blended cherries

1 cup almond meal

2 scoops choc vegan protein

1/2 cup desicated coconut

1 tablespoon MCT powder (boosts metabolism, improves brain function annnnd gives you energy!) *this can be left out

1/2 cup golden flax meal

1 tbs cacao


- combine all dry ingredients

- Add blended cherries to the mix and stir until a dough like mix is form.

- Roll into balls

- Roll in additional desicated coconut or cacao powder.


I crave chocolatey treats just as much as the next person, hard to believe that these guys are #sugarfree, #paleo, #vegan (optional) and #glutenfree! Talk about a win!

1 cup Pureed Beets
1/4 cup Cacao powder & 3 tbs Cacao for icing
1/4 cup Coconut Flour
1 tsp baking powder
6 tbs Coconut Oil
1/4 cup almond milk
1 egg or Flax egg (see note)
1 tbs Rose water
3 Medjool Dates
Rose Petals


- Pre heat oven to 400' F.
- Combine Beet puree and dates in a blender til both a super smooth.
- Add Cacao powder, Coconut Flour, Egg, 3 tbs Coconut oil, Baking Powder, Rose water and Almond milk to the beet mix and combine until a batter is formed.

- Spray brownie tray with Coconut oil, and spread batter on tray about 1 inch thick.
- Cook for 20minutes @ 400'F.
- Allow to cool in pan

- Combine 3 tbs Cacao Powder, 1 tbs coconut oil, 1 tbs hot water to make icing thick. Add more coconut oil if you would like a harder chocolate icing as the final product.

- Take Brownie out of pan once cooled
- Spread icing over Brownie
- As it sets spritz with rose water and cover in rose petals.

*Flax egg is 2 tbs of ground flax meal combined with 2 tbs of hot water.


Ok so I had some serious chocolate needs that had to be dealt with but was also on a mission to keep up with the whole healthy, paleo, sugar free "Need to keep my abs visible" eating plan annnnnnnd this is the result of that.

This recipe makes 2 serves- treats in small doses to stop a hungry choc-o-holic monster suddenly appearing from within and the next thing you know its disappeared. If making for guests I would suggest doubling the mix.

1/4 Cup Organic virgin Coconut Oil
3 tbs "Naked Chocolat" by The Healthy Chef (this stuff is RIDIC but if you can't get a hold of it substitute for 2tbs Cacao, 1 tbs Mesquite, 1 tsp Stevia)
1 tbs Mesquite powder
3 tbs Raw Cacao powder
1/2 cup slivered almonds
1/4 cup cacao nibs
1/4 cup roasted and smashed up almonds

- Combine all ingredients except the almonds and nibs together to form a melted chocolate type consistency.
- Add in the 1/2 cup of Silvered almonds
- Spread choice mix super thin on baking paper, before it sets sprinkle with cacao nibs nd roasted almonds
- Place in freezer for 10 mins
- Break in to pieces and you've got yourself one crazy delicious healthy choice treat. 



Ahhhhh did someone say DESSERT? 
How about Sugar Free, Paleo, Gluten Free and Vegan BROWNIES?!
Deliciously layered Brownie with a Sticky Cacao fudge, this guy is a heart breaker.

1 cup Pureed Beets
1/4 cup Cacao powder
1/4 cup Coconut Flour
1 tsp baking powder
6 tbs Coconut Oil
1/4 cup almond milk
1 Flax egg (see note below on how to make it)
1 tbs Cinnamon
6 Medjool Dates
3 tbs Almond Butter


- Combine Beets, Cacao powder, Coconut Flour, 2 tbs Coconut oil, Cinnamon, Baking Powder and Almond milk. Mix until a batter is formed.
- Pre heat oven to 400' F.
- Spray brownie tray with Coconut oil, and spread batter on tray about 1/2 inch thick.
- Cook for 20minutes @ 400'F.
- Allow to cool in pan

- Sautee the Medjool dates in 2 tbs coconut oil, add Almond Butter and 2 tbs Cacao Powder until roughly combined.
-Take off heat and place in Bullet blender, blend till smooth and fudgey. 

You are so close to dessert HEAVEN!!!
- Combine 2 tbs Coconut oil with 2 tbs cacao powder and spread thinly on brownie and allow to set.
- Cut into squares of even sizes
- Place one square on plate, get 1 tbs of fudge mix and place on top of brownie, place brownie square on top and sandwich together. 
- Top with cacao nibs and YAHHHHHHHHHHS ITS FINALLY READY!!!

*Flax egg:
2 tbs ground flax meal
4 tbs water
- Combine and leave to set until a gel like mix is formed.


"Cherry Ripe" classic Aussie chocolate and this smoothie is about as close as it gets as far as a smoothie goes. Not a bad post workout recovery treat at all, so thick you'll need to eat it with a spoon (HUGE WIN!) annnnnnd with zero guilt. This bad boy will have to make a regular appearance I think. 


1/2 cup of Frozen Cherries
1 cup of water
1 scoop of Vega protein and greens
1 tsp Cacao powder
1 tbs Cacao nibs
1 tbs shredded coconut