Cocolate Roll Cookies.


Melt in your mouth sugar cookie and chocolate ganache is a delicious combination. Your tastbuds will be begging you for more but rashion these out as much as you can because you will not want them to run out. Or if you can’t resist these sweet treats, like me, just make a double batch.

This cookie dough can be easily stored in the freezer so when you are in need of a treat or two just pop them in the oven and you wil have delicious melt in your mouth cookies in under 15 mins. Just enough time to make your tea and put on you favourite show.

This recipe makes 24 swirling chocolate cookies.




2 cups plain flour

1/2 cup raw sugar

1/4 cup brown sugar

1/2 cup nuttelex (or coconut oil)

1 egg

1 tablespoon almond milk

2 teaspoons custard powder

Chocolate spread:

100g dark chocolate

2 tablespoons coconut cream

1/4 teaspoon salt



  1. Beat the nuttelex and sugar together until light.
  2. Add the egg, custard powder and almond milk. Incorperate well.
  3. Add in the flour little bits at a time until a soft dough forms.
  4. Divide the dough into two and wrap in plastic wrap. Refrigerate for 2 hours.
  5. Once the dough has been chilled, roll it out until you have achived 3/4 cemtimeter.
  6. Spread on the chocolate with a spatular.
  7. Starting at one side, begin to roll the dough so the chocolate is on the inside. Keep roling until you have a log.
  8. Wrap in plastic wrap and place in the freezer for 1 hour.
  9. Take out of the pastic wrap and with a sharp knife cut 1cm rounds.
  10. Place on a baking tray and place in the freezer again while your oven is heating to 180°C.
  11. Once your oven has heated, bake the cookies for 12 munutes on baking paper. Or 10 if you want a softer middle.

Chocolate Spread:

  1. Place the chocolate, salt and coconut cream into a microwave safe bowl and microwave for 30 seconds.
  2. Take out and stir until everything is melted and emulsified.
  3. If you have some left over you can add 1 teaspoon coconut oil, mix and drizze all over your cookies oonce they have cooled down.

Happy Baking!


Chocolate Pretzel Cupcake


These little cupcakes will satisfy every craving as soon as the first bite hits your tongue. Sweet, salty, rich and perfectly fluffy.

One night I was craving pretzles but I also wanted somthing sweet. I looked in the pantry and the adorable cardboard  cupcake moulds were just begging me to use them. Okay maybe I just wanted cupcakes but they are super cute.

These can be made gluten free and of course they are completely dairy free. What could be better than that?

These are not overly sweet and even were approved by someone who (don’t freak out) isn’t a fan of sweets.




1 cup warm water

1 cup cocoa powder

1 1/2 teaspoons white vinegar

1/2 cup nuttelex (or dairy free butter substitute)

1 cup raw sugar

1/4 cup coconut or brown sugar

1/4 cup coconut oil

2 eggs + 1 egg yolk

1 3/4 cups self raising flour

1/2 teaspoon salt

1/2 teaspoon baking powder

Caramel Icing:

3/4 cup nuttelex

3 1/2 cups icing sugar

2/3 cup coconut caramel

Pinch of salt

1-2 tablespoons coconut cream

2 cups mini pretzels.



  1. Preheat oven to 180 degrees Celsius.
  2. In a small bowl combine the cocoa powder, water and vinegar.
  3. In a seperate bowl cream together the nuttelex and sugars. Add the eggs  one at a time and mix well.
  4. Add in the flour, baking powder and salt and oil. Stir.
  5. Add the cocoa mixture and mix until it is all combined and delicious looking.
  6. Fill cupcake moulds about 2/3 way.
  7. Bake for 12-15 minutes. (Depending on how powerful you oven is.)
  8. Allow to cool.


Caramel Icing:

  1. In a medium bowl beat the nuttelex until soft and smooth.
  2. Beat in the icing sugar until smooth.
  3. Whisk in the caramel sauce, salt and enough coconut cream to achive the soft and delectable consistancy.
  4. Spread or pipe the icing onto the cooled cupcake and top with crushed pretzels and a few whole ones.

Happy Baking!