Dairy Free Choc Mint Pie.


Dairy free choc mint pie. Who knew it could be done? Well I’m here to tell you its not only possible but also absolutely delicious.

Chocolate and mint are meant to be together. This pie is a wonderful combination that will whip your taste buds into action and refresh you on a hot summer day.

This pie is best kept in the freezer and served frozen but that doesn’t mean its solid. The mint filling brings a whole new meaning to melt in your mouth, while the crust brings a layer of chocolate that no-one can resist.

This pie will keep in the freezer for up to 2 months, no that it ever lasts that long. It certainly doesn’t in my house, but then I have self confessed control issues when it comes to pie.




3 tablespoons coconut oil

3 tablespoons brown sugar

2 eggs

3 tablespoons cocoa powder

1 teaspoon vanilla essence

1/2 cup coconut

1 cup almond meal

1/2 teaspoon salt

1/2 cup plain flour


3/4 can full fat coconut cream

1 1/2 teaspoons guar gum

3 tablespoons raw sugar

1/4 cup creme de Menthe

4 large egg yolks

2 teaspoons vanilla essence.

1 teaspoon green food dye



  1. Preheat oven to 180 degrees Celsius.
  2. Grease a 10 inch pie dish with coconut oil.
  3. Melt coconut oil and sugar together, take off heat and add vanilla essence. cool
  4. Once cool, add eggs and the rest of ingredients. Mix well.
  5. Press into pie dish and bake for 15 mins.
  6. Take out of oven and allow to cool.


  1. Place the guar gum in a small cup with 1 tablespoon of water and stir until transparent.
  2. In a small saucepan place the Creme de Menthe and sugar and cook on a medium heat until the sugar has dissolved.
  3. Take off the heat and allow to cool for 5 mins.
  4. Whisk in the egg yolks and vanilla. Add the green food dye.
  5. In a large bowl whip the coconut cream and guar gum together, on high speed for 5 mins.
  6. Turn down to medium speed and slowly add the green mixture into the coconut cream. Whip for 5 more minutes.
  7. Pour into pie crust and freeze for 3 hours or overnight.


Happy Baking!


Mini Maple Munchable Muffins


Want a tower of mini muffins but have a problem with dairy? No problem.  These dairy free maple glazed delights will have everyone clamoring for more.

With all the softness that a donut possesses, and a sticky maple glaze. Everyone from the kids to the adults will love them. Plus all those little vanilla bean flecks not only taste fantastic but look ooh so cute

If, like me, you need a recipe that is simple and fool-proof then this is the one for you. No one has time for figuring out complicated recipes when you have people coming over and these only take as long as your favorite album does to sing along to. So put on some music and have fun baking these cute little delights.



1/3 cup almond milk

1 teaspoon white vinegar

3 tablespoons coconut oil

1/4 teaspoon salt

1 cup self raising flour

1 teaspoon bi-carb soda

4 tablespoons maple syrup

3 tablespoons honey

1 large egg

1 vanilla bean

Maple Glaze:

1 1/2 tablespoons maple syrup

1/4 teaspoon guar gum

1 1/2 tablespoons water

1/2 vanilla bean



  1. Preheat oven to 180 degrees Celsius.
  2. Combine the almond milk and vinegar and refrigerate for 15 mins.
  3. Whisk together flour, bi-carb soda and salt in a small bowl, set aside.
  4. In a large bowl beat the coconut oil, maple syrup, honey and egg, until light.
  5. Scrape out the vanilla bean seeds and stir into the wet ingredients.
  6. Add in the milk mixture. Stir.
  7. Add in the dry ingredients and mix until just combined. Do not over mix.
  8. Spoon into mini muffin cases and bake for 7 mins or until golden.
  9. Take out of oven and allow to cool while you make the glaze.
  10. In a small bowl, whisk together the maple syrup and water. Add the guar gum and stir until it becomes clear again. Scrape out the vanilla bean seeds and put them into the glaze. mix well.
  11. Dip the top of the muffin into the glaze and allow to set before serving.

Happy Baking!