Eating real food #wheatfree #sugarfree

Month: December, 2015

Coconut & Macadamia Protein Balls



1/2 cup almonds
1/2 cup cashews
1/4 cup macadamias

2 teaspoon vanilla
2 tablespoons coconut cream
1/4 cup of water
3 tablespoons rice malt syrup
1/4 coconut flour
3/4 cup oats

Blend nuts in food processor till mixture just begins to form together.

Add vanilla, coconut cream, water, rice malt and coconut flour and blend till they are mixed through well.

Add oats and blend for only a few seconds as you don’t want the oats to turn to flour. If mixture is too thin add a spoon or two more of water, if too thin add more oats.

Roll tablespoon size balls into a container lined with baking paper. Store in the fridge. 


Messy Peanut Butter & Coconut Chocolate Slice



This treat is perfect for summer as it’s kept in the freezer. You’ll probably need to eat it with your hands as it’s pretty crunchy and chewy. I just put all my favourite flavours together and came up with this.

The bottom layer is raw cacao chocolate and the top is a mixture of coconut and peanut butter. Next time I make this, I’m going to pour only half the chocolate mixture on the bottom layer and pour a second layer on top of the coconut filling = frozen snickers bar.

Also if you’re vegan, this recipe is still perfect for you, just substitute the butter for more coconut oil and if you have allergies to peanuts, replace the peanut butter with almond butter.

As it’s frozen rather than baked in the oven, you can substitute any of the ingredients or quantity of ingredients to your preference without causing too much damage. So adjust the sweetener to taste, or whatever you feel.



Chocolate layer

1/2 cup of coconut oil
1/2 salted butter
1/2 cup raw cacao
1/2 rice malt syrup
1 tsp of vanilla
1/2 cup of shredded coconut

Melt all of these, except the shredded coconut, on low heat in a saucepan and stir till combined. Either pour half or the full mixture on to a a square baking dish, (depending on if you want to leave more chocolate for a second layer on top) sprinkle the shredded coconut on top and place in freezer.


Coconut filling

1 can of coconut cream
1/2 cup of coconut flour
1/2 cup crunchy natural peanut or almond butter (100% nuts, make sure they don’t add any oils or sugar)
pinch of sea salt
1/3 cup of rice malt syrup or coconut sugar
1 tsp of vanilla


A variety of coarsely chopped nuts, I used almonds and hazelnuts
Shredded coconut
Spoon of coconut sugar


Mix all filling ingredients together in a bowl. This should be fairly thick and creamy, if not add more coconut flour.

If chocolate layer is semi-hard you can pour your coconut peanut mixture on top. Then sprinkle with toppings and second layer of chocolate mixture (if you decided to lave half of the mixture for on top) then put back in the freezer.

Eat frozen. You might need to take it out of the freezer five minutes before eating so you’re actually able to cut it into slices.