Healthy Scrumptious Chocolate


Here is a recipe for the most delicious chocolate you have ever had. And it’s so good for you!

This recipe is credited to beautiful Eleanor Ozich from Petite Kitchen. She has an incredible blog full of inspiring clean eating recipes and photography that you should check out. This recipe is based on her the best but butter chocolate, with a few additions.

This amazing chocolate has no artificial additives, preservatives or unhealthy fats. It’s high in minerals and vitamins and fast energy making it a guilt-free indulgence and a perfect energy lifter. It’s so GOOD for you! I keep a container in the freezer for when I need a little energy kick mid-afternoon or before a work out, or simply for that melt-in-your-mouth comfort and indulgence.

Coconut oil and cacao are the main ingredients. Coconut oil, primarily made of medium chain triglycerides, is quickly metabolised by the liver for use as energy. So, as a pre-workout snack it supplies your body with instant (and good quality) energy to perform well while using fat as it’s fuel. That means this fat is less likely to be stored as body fat. Cacao (raw cocoa) is high in vitamins, minerals and fibre, and it also contains theobromine, a natural, non-addictive stimulant that has been used to alleviate depression.

So it’s a happy chocolate too!

Try your own versions by adding different extras. Here I have added cinnamon and coconut flakes, but you could also try goji berries and pumpkin seeds for more of an ‘energy bar’, or nuts and sultanas for a ‘Black Forrest’ version. If you love chilli chocolate, add a few chilli flakes and a squeeze of lime juice.

Peanut Butter and Coconut Chocolate

1C coconut oil
1/2C Ceres organic peanut butter
1/3C honey
1/2C raw cacao powder
Pinch sea salt
1t vanilla
1t cinnamon
Handful coconut flakes, to garnish

In a small pot, gently melt the oil, peanut butter, and honey together, stirring constantly. Add the cacao, salt, vanilla and cinnamon and whisk to combine.

Line a small cookie tray (10x20cm) with baking paper. Pour mixture into the tray and spread thinly and evenly. Lastly, sprinkle coconut flakes over the chocolate.

Pop into the freezer to harden – 1 to 2 hours. Remove from freezer and cut into squares.

Store in a plastic container in the fridge or freezer.


Spiced Summer Paleo Bread



It’s a gorgeous summer’s afternoon, perfect for a picnic beneath the trees.

This morning I planned to do just that, so I whipped up a loaf of Spiced Summer Paleo Bread for the occasion. This bread is incredibly versatile. It is not crumbly like many of the alternative gluten-free recipes out there. Slice it thinly and cover with a slab of coconut oil and organic peanut butter. Toast a few slices for breakfast and munch it covered in avocado, tomato and olive oil. Even use it to mop up the tasty dregs if a summer soup!

This loaf is packed with nutritional value. Bananas, high in potassium, are used here to add moisture and subtle sweetness. Almond meal, gluten-free, is full of vitamins, minerals and healthy fats. Ground linseed adds precious omega-3 fatty acids. Cinnamon helps to regulate blood sugar levels, and pumpkin seeds… Where do I begin with those little gems?!

A rich source of magnesium, zinc, omega-3, antioxidants, fibre, pumpkin seeds support growth and repair, reduce oxidation and inflammation, and support a healthy heart and liver! They also contain an amino acid called tryptophan, which converts into serotonin, and then into melatonin – the sleep hormone. Simply put, eating pumpkin seeds can assist you in getting a restful night’s sleep. Read about their benefits and more here.

So many reasons to enjoy eating this healthy bread!


350g almond meal
3T ground linseed
1.5t mixed spice
1t ground ginger
1t cinnamon
1t baking soda
6 eggs
1t vanilla
3 medium bananas
Pumpkin seeds to sprinkle on top

Preheat oven to 160 degrees Celsius and grease a loaf tin with coconut oil.

Add all ingredients, apart from sunflower seeds, into a food processor and blend until well combined.

Pour into tin, sprinkle with seeds, and pop into the oven for 30-40 minutes, or until the top is golden and a skewer inserted comes out clean.

Simple and delicious!

Nut Jumble Granola


Crunchy and delicious, this granola is a perfect snack anytime of day! Serve with natural Greek yoghurt for a creamy and satisfying breakfast, or equally delicious, serve with almond milk and berries for a dairy-free option. I eat it straight from the jar.

Nut Jumble Granola is gluten-free and refined sugar-free. I try to keep things as natural, whole, and unprocessed as possible. Sadly, many supermarket cereals and muesli are packed full of sugar and additives. High levels of sugar, hidden in most packet foods, increase insulin resistance and body-fat storage. Additives and synthetic ingredients overwhelm the liver with its job – to detoxify your body.

Nuts, seeds and coconut are nutrient dense. They contain a wide variety of vitamins and minerals that are essential to growth and repair. Not only that, but the mono- and poly-unsaturated fats are heart-healthy; working to manage inflammation and lower cholesterol. Coconut contains medium-chain triglycerides, which are absorbed and converted by the liver directly into energy to be used by the body, and so they are unlikely to be stored as body fat. As the experts are saying – you have to eat fat to burn fat!

Cacao powder has been used in this recipe. Cacao is labelled a superfood for its high levels of antioxidants, magnesium and iron. It makes Nut Jumble Granola chocolatey and decadent, however, if you are not such a sweet-tooth feel free to omit the cacao and/or honey. Try adding cinnamon or ginger to create something a little different.



1.5C brazil nuts
1.5C almonds
1C coconut flakes
1C pumpkin seeds
1/2C chia seeds
1/2C sesame seeds
1C goji berries
3/4C coconut oil
1/3C honey
2 to 3T cacao powder

– Preheat oven to 130 degrees Celsius, fanbake.
– Roughly chop all nuts and spread out on large baking tray. Melt oil and honey together and pour over the nuts. Add the cacao powder. Stir to coat evenly.
– Bake in the oven for approximately 20 minutes. Keep an eye on this process – there is nothing worse than burning a tray of expensive nuts!
– Remove from the oven and stir through the coconut flakes, seeds, and goji berries. Return to the oven for a final 5-10 minutes.
– Cool before storing in sterilised jars. Will keep for 2 – 3 weeks.

Emma xx

I am inspired by the Whole Pantry App’s Cinnamon and Cacao Granola. This a wonderful app with beautiful recipes – find out about it here. The Whole Pantry App

Chocolate super mousse

Here I present you with a chocolatey, smooth and satisfying treat. However, it is a treat you can enjoy every day and know you are blessing your body!

This recipe can be enjoyed as a smoothie (slacken with added water to preferred consistency), or it can be savoured as a tasty dessert mousse, sure to satisfy even the sceptics out there (you know who I’m talking about!).






You need:

1 large avocado
2 ripe or frozen bananas
Big handful pumpkin seeds
1C blueberries and strawberries
1t vanilla bean extract
2T honey
3T cocoa
1 large cup water, or to taste

Put all ingredients apart from honey and water into food processor and blend until the consistency is smooth. Taste and add honey to sweeten to taste, and water to reach desired consistency. Pour into a glass to drink as a smoothie or into a dessert glass to enjoy as mousse!