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!


Dairy Free Boozy Raspberry Pie


If you have visited my blog before you will know that I love pie. Since it will soon be summer (although the weather doesn’t seem to know that yet) all those tasty berries will be ripening, looking almost as enticing as baked goods. Almost.

This boozy pie is perfect for a summer afternoon tea party. All your friends will be commenting on how strange and lovely it is. I know my family was. I think it looks like the pie version of an Iced VoVo. Who could say no to something this pretty?

It may be packed full of raspberries and vodka but that doesn’t mean you will be sitting down for an hour afterwards nursing your food baby. It is quite low in both sugar and fat so you can still look fantastic in your swimsuit.

For a version that the kids can eat, just swap the vodka for the same amount of brewed fruit tea. I like Fruitalicious Tea by T2. I have tested this out and it works perfectly, it is slightly sweeter and I did eat it for breakfast.






1 cup crushed plain biscuits (vegan or dairy free)

1/2 cup desiccated coconut

2/3 cup plain flour

1/4 cup raw sugar

Zest of one lemon

1/3 cup coconut oil (melted)

1 egg

Raspberry Filling:

2 cups raspberries

40ml raspberry vodka

20ml vanilla vodka

2 tablespoons raw sugar

1/4 cup water

1/2 sachet powdered gelatin

Vanilla Filling:

1/2 can full fat coconut cream

2 teaspoons vanilla extract

1 teaspoon custard powder

1/3 cup water (or coconut water)

1 1/2 tablespoons icing sugar

1/2 sachet powdered gelatin



  1. Preheat oven to 170 Degrees Celsius.
  2. Grease a 9 inch pie dish with coconut oil then line with baking paper.
  3. Place crushed biscuits, desiccated coconut, plain flour and lemon zest in a medium bowl and combine.
  4. Melt together the coconut oil and sugar together and allow to cool slightly. Add the egg and mix well.
  5. Press into the pie dish and prick with a fork.
  6. Place in the freezer for 5 mins.
  7. Take out of the freezer and bake for 20 mins.

Raspberry Filling:

  1. Place the raspberries, vodka, water and sugar into a saucepan and cook on a medium heat until raspberries are soft. Mash the raspberries with a fork so there are no chunks. Put in the gelatin and stir well. take off the heat.
  2. Allow to cool in a heat proof bowl for 5 minutes then put in the refrigerator for 30 mins.

Coconut Filling:

  1. Place the coconut cream, water, icing sugar, custard powder in a saucepan and whisk to combine. Cook on a medium heat for 7 minutes, stirring constantly.
  2. Add the gelatin and stir well to combine.
  3. Take off the heat and add vanilla essence.
  4. Allow to cool for 5 mins in a heat proof bowl before placing in the refrigerator for 20 mins.

Pie construction:

  1. Stir the raspberry filling and pour into the pie crust. Smooth out.
  2. Pour or spoon over the coconut topping and smooth out. Be careful not to bring the red through the coconut.
  3. (Optional) Sprinkle desiccated coconut on top and refrigerate overnight.

Happy Baking!

Pineapple Coconut Pie


I used to be slightly addicted to pineapple coconut pie in my childhood. It was an after school indulgence I ate more times than I care to admit.

Unfortunately, the ones I used to buy from my favorite bakery were ladened with dairy products. When I gave up dairy products, I had to say good buy to one of my favorite treats.

After a long wait and some trial and error I finally satisfied my longing for this luscious pie. The sweet and decadent pineapple filling, topped with a coconut crust all stuffed into a chewy pie crust was definitely worth the wait.

It brought me back to the days when I could walk into a bakery and order anything my heart desired. Now I have to bring the bakery to my kitchen. When this pie is baking you’ll think your on holiday in the tropics. Pina Coladas anyone?




1/2 cup coconut oil

1/4 cup brown rice syrup

1/3 cup raw sugar

1 egg

1 cup almond meal

2/3 cup plain flour

Pineapple Filling:

1 small fresh pineapple (peeled and thinly diced)

50ml pineapple juice

2 tablespoons maple syrup

2 tablespoons water

1 1/2 teaspoons custard powder

Coconut Crust:

2 egg whites

Pinch of salt

1/3 cup icing sugar

2 tablespoons coconut cream

1 tablespoon coconut oil

2/3 cup desiccated coconut

2/3 cup shredded coconut



  1. Preheat oven to 180 degrees Celsius.
  2. Line a 9 inch pie dish with baking paper.
  3. Melt coconut oil, brown rice syrup and sugar together in a small saucepan until sugar has dissolved.
  4. Allow to cool. Add in the egg and whisk until combined.
  5. Add the almond meal and plain flour to the wet ingredients and stir well. the mixture should be sticky but not liquid. Add 1 tablespoon plain flour if mix is too liquid.
  6. Press the pastry into the pie dish. Chill in the freezer for 10 minutes.
  7. Stab the pastry with a fork about 5 times, randomly. Put into the oven and bake for 15 minutes.

Pineapple filling:

  1. In a large saucepan place the prepared pineapple, pineapple juice and maple syrup and heat on a medium heat for 5-8 minutes, until the pineapple has softened.
  2. In a small glass mix the custard powder and water to form a paste. Add into the pineapple mixture and mix constantly until it starts to thicken.
  3. Take off the heat and set aside.

Coconut Crust:

  1. Beat the egg whites and salt together until soft peaks form.
  2. Add in the icing sugar and coconut cream and beat for another minute.
  3. Add in the coconut oil, desiccated coconut and shredded coconut. Mix well.
  4. Place the pineapple filling into the pie crust. Pour over the coconut crust mixture and press down slightly with a fork to create the crust.
  5. Bake for a further 20 minutes or until the top becomes golden brown.

Happy Baking!

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!

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!





Savoury French Toast


Bacon and eggs is a classic brunch food and french toast is fantastic comfort food for a lazy day off. Wearing comfy clothes and watching T.V or soaking up the sunshine with someone special.

Being dairy free doesn’t mean you have to miss out on such a delicious combination. A little avocado give lusciousness and fried food is always a win.

I usually make savoury french toast because if I want a sweet breakfast, pancakes are my go-to vice. Most people would shy away from making french toast dairy free (apparently cheese is a necessity) I disagree. This recipe will not disappoint. Even cheese lovers will love this recipe.


2 pieces of bread (I used sourdough)

2 large rashes of Bacon

1 large egg + 1 egg white

1 tablespoon mashed avocado (with lemon and salt)

1 tablespoon coconut milk

1/2 teaspoon cayenne pepper

1/2 teaspoon smoked paprika

pinch of salt

Tomato slices (optional)

1 tablespoon tomato or BBQ sauce


  1. Mix together egg white, salt, spices and coconut milk on a deep plate.
  2. Mash the avocado with salt and lemon.
  3. Fry the bacon, set aside.
  4. Fry the egg, set aside.
  5. Soak both sides of the bread in the egg mixture.
  6. Place both pieces of bread in a pan and fry until golden brown on one side. Flip the bread over and spread on the sauce and avocado. Place the tomato slices, fried egg and bacon on the fried side of one piece of bread. Place the fried side of the other piece on top to complete the sandwich. Press down on top and make sure both sides of the sandwich are fried.

Happy Baking!




Orange Carob Whoopie Pies


Carob and orange are a match I just can’t pass up. Especially when they look so cute.

If you want to add a little something to your cookies that isn’t more chocolate, orange rind will enliven your senses and captivate your taste buds. You and your family will be hooked on these little delights. Thankfully this recipe makes a whopping big pile.

They will satisfy your cravings for chocolate and cream without the dairy. Who could say no?  Plus you won’t have to feel guilty about eating a few, because they are healthier than most store bought cookies.

I used carob powder in these cookies rather than cocoa powder because the carob powder allows the orange ring to shine through. If you only have cocoa powder in your cupboard it will give more of a chocolatey taste and you might have to add a little more orange rind.




1/2 cup coconut oil

1/3 cup sugar

4 tablespoons maple syrup

2 eggs

2 teaspoons vanilla essence

1 1/3 cup self-raising flour

1 cup almond meal

1 tablespoon orange rind

4 tablespoons carob powder (2 tablespoons cocoa powder)

2 tablespoons almond milk


2/3 cup very thick coconut cream.

1 teaspoon orange rind.

1/4 cup icing sugar

1 drop red and 2 drops of yellow food coloring (optional)


  1. Preheat oven to 180 degrees Celsius.
  2. Beat together coconut oil and sugar until well combined.
  3. Add in maple syrup and vanilla essence.
  4. Beat in eggs one at a time.
  5. Mix together flour, carob powder and almond meal in a medium bowl and slowly add into the egg mixture.
  6. Add in orange rind and almond milk, mix well.
  7. Roll teaspoon sized balls of mixture into balls and flatten slightly, place on baking tray.
  8. Place in freezer for 15 minutes to allow the mixture to harden slightly.
  9. Take out of the freezer and put straight into hot oven. Bake for 7 minutes.
  10. While the cookies are cooling, mix together the coconut cream, orange rind, icing sugar and food coloring in a small bowl. Place in refrigerator for half and hour.
  11. When the cookies are cool, spread the icing on the cookies and sandwich together.
  12. It is best to keep these in an air-tight container in the refrigerator.

Happy Baking!

Vegan Blueberry Muffins.


Why not eat cake for breakfast? I do. And when you are too lazy to go shopping for eggs at 7am when the need to bake overwhelms you. This recipe will satisfy your late night and early morning cravings for cake. All while being kind to that waist line we treasure.

The combination of blueberries and loads of lemons make this a delicious breakfast worthy muffin that has at least half the sugar of a store bought one. Have this with a dollop of coconut cream to indulge or just eat it on the run to fuel your morning. Either way you get to eat cake and not feel guilty about it. That’s always a win win situation.

You can also add other fruits like raspberries and banana, or maybe all of them if you are feeling like you want something a little different. Just make sure the amount of fruit stays the same and this recipe will be bursting with flavour. Best be careful though! They will all disappear when the intoxicating smell of muffins draws people into the kitchen.




6 tablespoons coconut oil

5 tablespoons sugar

4 tablespoons maple syrup

2 tablespoon Limoncello (optional)

Zest of 3 lemons

1 1/2 cups self-raising flour

1 cup desiccated coconut

1/2 teaspoon bi-carb soda

1 tablespoons custard powder

2 cups almond milk

1 cup blueberries


  1. Preheat the oven to 180 degrees Celsius.
  2. Whip together the sugar and coconut oil.
  3. Add in the maple syrup, lemon zest and Limoncello, beat well.
  4. Mix in the flour, bi-carb and coconut.
  5. Mix the custard powder into the almond milk and add to the flour mixture.
  6. Stir in the blueberries.
  7. Fill the muffin tins halfway and bake for 20 minutes or until slightly golden.

Happy Baking!