Vegan Fudge Brownies


I, like most of the world love brownies. Those chocolaty, gooey and completely decadent treats that satisfy every chocolate craving. Unfortunately they are usually loaded with dairy products so I had to give them up, temporarily.

I did not give up on my love for brownies, I en-devoured to find a luxurious dairy free recipe to satisfy me, and you of course. It was not easy tasting all those “failed” ones…okay, it was but I swear I did it for you.

These little double chocolate brownies are covered in a layer of soft caramel. The chopped pecans give a lovely surprise and the choc chips just melt in your mouth. These vegan treats will be loved just as much as regular brownies without overdosing on processed sugar.


2 tablespoons coconut oil

4 tablespoons date paste

!/4 teaspoon salt

2 1/2 tablespoons cocoa powder

2 tablespoons brown rice syrup

2/3 cup almond meal

1/3 cup oat flour

1/3 cup self raising flour

2/3 cup almond milk

1/2 cup chopped pecans

1/2 cup dairy free choc chips


1 cup date paste

1/2 cup thick coconut cream

2 tablespoons coconut oil

2 tablespoons brown rice syrup


  1. To make the date paste, chop 2 cups dried dates and put them in a medium saucepan with 1 cup water. Simmer on a low heat until they go gooey. Allow to cool slightly. Put into a food processor and blend until smooth.
  2. Preheat oven to 170 degrees Celsius.
  3. Line a 12 by 9 inch tray with baking paper.
  4. Melt the coconut oil, add the brown rice syrup, salt, date paste and almond milk. Mix well.
  5. In a separate bowl combine the almond meal, oat flour, self-raising flour, and cocoa powder.
  6. Mix the wet ingredients into the dry. Add chopped pecans and chocolate chips.
  7. Pour into the tray and spread out the mixture. Bake for 30 minutes.
  8. To make the caramel, put all the ingredients into the food processor and blend on high for 3 minutes.
  9. When the brownie base has cooled for 20 minutes, pour over the caramel.

Happy Baking!


Raspberry Coconut Macaroons


As a self professed lover of all things that contain coconut, these little treats satisfy my coconut addiction without being heavy on the sugar.

The little jammy gems will embellish any party or afternoon tea. These would also be great for a Halloween party as the raspberry jam can look like splashes of blood, these will go so fast you’ll have to make another batch.

These are naturally dairy and gluten free, so everyone will be able to experience these colorful taste sensations.




4 egg whites

1 teaspoon vanilla essence

3 tablespoons honey

1/4 teaspoon salt

1/3 cup almond meal

1 cup desiccated coconut

Jam Topping:

1/3 cup raspberry jam

1/2 teaspoon red food coloring


  1. Preheat oven to 170 degrees Celsius.
  2. Cover a flat tray with baking paper.
  3. Put the egg whites and salt into a large bowl and beat with an electric beater until soft peaks form.
  4. Add the vanilla and honey. Beat for another 30 sec.
  5. Add the almond meal and coconut and fold in with a spatula until well combined.
  6. Spoon tablespoon sized balls of the mixture onto the tray. Spacing 2cm apart.
  7. Bake for 7-10 minutes or until golden on the top.
  8. Allow to cool for 5 minutes and then place on a serving tray.
  9. Place raspberry jam in a small saucepan and melt on a low heat.
  10. Take off heat and add the food coloring and mix well.
  11. Dip a fork into the jam and flick dollops onto the cookies.

Happy Baking!