Coconutty Crumble

This is my “Coconutty Crumble” … instead of the traditional oat topping, I like to make this low carb, zero sugar version. It’s good for dessert or even breakfast!

I also often just make the crumble topping, keep it in a jar and then I can add it to whatever accompaniment I’me in the mood for – whether that’s apple, raspberries (as personal fav), rhubarb or just some whipped cream or yoghurt! Delish.

  • 1.5 cups Roasted Unsalted Nuts (I use food processor to chop up small but rough)
  • 1/2 Cup Coconut Flour
  • 1/4 Cup Tapioca Flour or Almond meal
  • 1/2 Cup Shredded Coconut or Desiccated Coconut
  • 100 – 150g Butter (or sub with Virgin Coconut Oil)
  • Cinnamon
  • Stevia (to taste) OR you can use your sweetener of choice.
  • Orange Rind (optional)
    (Adjust quantities depending on amount needed and achieving a crumbly texture)

Mix it all together then bake in the oven at 180 until browned and crisp.

Choc Raspberry Smoothie Bowl

smoothie bowl-choc raspberry

Raspberries & chocolate are one of my favourite combos… pair that with a silky smooth avocado based protein smoothie bowl, I’m in heaven!

So simple …

Throw into a food processer and blend until smooth:

  • x1 Medium Avocado
  • 1 tablespoon raw cacao powder
  • 2 scoops NuZest Clean Lean Vanilla protein Powder
  • A drop of coffee essence (if desired)
  • A sprinkle of stevia if extra stevia is desired
  • A couple of ice cubes (if your blender can cope)
  • Approx 1/2 cup coconut cream (start with less, and add as much as needed to achieve a thick, creamy consistency)

Pour smoothie mixture into a bowl, and top with berries, shaved chocolate, toasted coconut, or anything else that takes your fancy!


Choc-raspberry smoothie bowl

Citrus Swirl Cheesecakes


Base Mix

  • ½ cup desiccated coconut
  • ½ cup ground almonds
  • ¼ cup cashew nuts
  • ¼ cup walnuts
  • 1 tsp vanilla
  • 1 Tbsp rice malt syrup
  • 1-2 Tbsp coconut oil (enough to wet and combine mixture)

          (note any combination of nuts works well – adjust to taste)

  1. Blend  ingredients well until combined.
  2. Mixture should hold together when pressed into cup-cake bases or cheesecake tin.  
  3. Press into approximately 12 cup cake cases.

Cheesecake Mix

  • 1 tablespoon gelatin soaked in  2 tablespoons water
  • 1 Cup coconut cream
  • 500 grams cream cheese (room temperature, for smoothest results)
  • ¼ cup rice syrup
  • Juice and Zest of 1 orange and 1 lemon
  • 1½ tablespoons vanilla bean paste
  • sea salt
  1. Add gelatin and water to a pan, and leave for a few minutes to soften.
  2. In the cleaned food processor (or in a high speed blender, for a smoother result), add softened (room temperature) cream cheese, yogurt, rice syrup, vanilla bean paste, and sea salt.
  3. Process the cheesecake filling until very smooth.
  4. Heat up the gelatin and water, until the gelatin is melted and there are no more clumps.
  5. With the food processor running, slowly drizzle in gelatin, and continue to process for 30 seconds to completely incorporate.
  6. Spoon mixture evenly into cupcake cases (or cheesecake tin) on top of the base

Lemon Curd Mix

  • ¾ cup lemon juice
  • 2 tsp corn flour
  • 1 egg (optional)
  • ½  tablespoon gelatine soaked in 1 tablespoon water
  • 1 tablespoon rice malt syrup
  1. Add 2 tsp of corn flour into a small sauce pan
  2. Mix in the egg (if used) – ensure well-mixed
  3. Slowly mix lemon juice into corn flour/egg mix
  4. Add the rice syrup (add more for sweeter taste)
  5. Gently heat until mixture begins to thicken
  6. Add gelatine until it dissolves
  7. Allow mixture to cool slightly, then add a dollop to each cupcake case.
  8. Use a fork to swirl it through the vanilla mixture.
  9. Refrigerate until set.

Lemon Dream Pudding

High-protein, low sugar – maximum deliciousness!

This is my twist on my Grandma’s Sunday lunch staple “Golden Jelly” dessert.


Step 1:  Lemony Custard

  • ½ cup lemon juice *
  • 1 ½ cups coconut milk **
  • 2 sugar free maple syrup (or regular)
  • 1 Tablespoon corn flour
  • 3 egg yolks
  • ½ tsp vanilla
  1. Mix lemon juice and ½ cup of coconut cream with the corn flour, rice malt syrup, egg yolks and vanilla.
  2. Bring the remaining coconut milk (1 cup) to the boil in a small saucepan.
  3. Remove from heat and stir in the yolk mixture.
  4. Cook gently for 2-3 mins (stirring to avoid curdling).
  5. Take off the heat and allow to cool.

* If you’d prefer just a vanilla custard (which is just as yummy), just replace the 1/2 cup of lemon juice with another 1/2 cup coconut milk.

** You can use regular milk if you prefer and if dairy agrees with you

Step 2:  Marshmallow Cloud

  • 1 tablespoon gelatine
  • 1 tablespoon cold water
  • 3 egg whites
  • 2 Tablespoons rice malt syrup (maple or honey works too)
  • ½ tsp vanilla
  1. img_20170113_102726Soak Gelatine in 1 Tablespoon cold water and set aside
  2. Heat the syrup in a small saucepan until bubbling. Remove from heat and stir in the gelatine and vanilla.
  3. Beat egg whites stiffly and pour in the syrup until mixed well (mix on a slower speed while adding syrup – try to keep it moving through or gelatine mixture will solidify and form lumps).
  1. Pour marshmallow into one serving bowl or several smaller ramekins/bowls
  2. Refrigerate until firm.
  3. Once the marshmallow is set, top with custard and chill or … dig in!


Optional: Top with whipped cream and dark chocolate or berries!


Chocolate Avocado Mousse

This has to be one of my all time favourite desserts.

As my husband will attest, our compost bin is possibly 25% Avocado stones, and this chocolate mousse could well be the culprit! What I like about it is that it is a very simple, quick and healthy dessert with a beautiful creamy texture and can be easily adapted to different flavours! 



  • 5 medium-large avocados
  • 1/2 cup of coconut cream (add more if needed)
  • 1/2 cup cocoa
  • stevia to taste (for sugar free), or 1/4 cup rice syrup or maple syrup
  • 1 tsp vanilla extract

Optional flavours:

  • For “Mint Slice” mousse (my fav): 1/2 tsp peppermint extract (or a few drops of peppermint essential oils) … adjust to suit your taste
  • For “Reeses Peanut Butter Cups” mousse: add 1-2 tablespoons 100% peanut butter
  • For “Spicy Chocolate”: add 1/2 tsp of ground cardamon and/or a pinch of chilli


  • Place all ingredients into a food processor and blend until smooth.
  • Chill and enjoy
  •  Texture and size of avocados can vary, so adjust quantities as needed until you reach a thick, creamy and rich mousse
  •  Freezes wonderfully, and I sometimes enjoy eating it semi-frozen like ice cream

Lemon Blueberry Tart




I really loved this recipe when my sister-in-law made it for us last Christmas. It is from zenbelly.

Click here for the recipe.

The main thing I change when I make it is swapping out honey for rice syrup (due to the fructose in the honey). However, the honey does add a beautiful flavour to the base especially, so you may want to just stick to the original!




Chocolate & Raspberry Layer Cake


This is a bit of a recipe smash and was very much an experiment. So feel free to play with it and adjust to suit you or that special someone. You could easily add different flavours to the cheesecake layer (e.g. hazelnut or orange) or replace the berries for another fruit.

I made this cake in a couple of sessions   – I did the brownie layers one evening, the mousse and chia jam another evening and then the cheesecake layer compiling it all together the day before the birthday. I found that more manageable. But you may just want to bang it all out in one go.

1) Brownie

I made x3 of this recipe and cooked each layer separately. Be careful not to overcook as it is best when moist and dense and cooks quickly.


  • 125g butter
  • 2 tsp vanilla essence
  • 3 Tbsp natural yoghurt
  • ¼ c of strong filter coffee
  • 3 eggs
  • 3/4 cup rice syrup or glucose
  • 4-6 Tbsp of any gluten free flour (I use x2 almond meal, x2 Tapioca Flour, x1-2 coconut flour)
  • 1 tsp baking soda (leave out if you like your brownie dense & sludgey)
  • ¾ cup cocoa
  • ½ tsp salt
  • 1 tsp cinnamon & mixed spice
  • ½ cup of chopped 90% cacao chocolate (I use Lindt)



    • Melt butter, sugar in saucepan – add essence & salt *Cool slightly
    • Whisk in yoghurt, eggs, coffee
    • Add cocoa, flour, baking soda & spices
    • Add chocolate


    *Mixture should drop of the spoon easily –  if mixture too dry add some more liquid, milk, yoghurt or coffee, if mixture too runny add a little more cocoa or gf flour

    • Pour into a square oven dish (or round 30cm cake tin) lined with baking paper & bake at 180 till mixture is JUST set – don’t overcook!


    • Remove from oven & pop in freezer to cool for 5-10 mins (*make sure to sit hot dish on place mat or board in freeze – you don’t have to do this, but it seems to make it extra moist)


    • Keep in fridge to stay deliciously moist!!


2) Chocolate Mousse Layer

This was taken from I Quit Sugar:

It is best left overnight so that the chia seeds really thicken the coconut cream.


  • 400 ml can coconut cream (I prefer KARA)
  • 1/2 cup raw cacao powder (or cocoa powder)
  • 1/4 cup rice malt syrup.
  • 1/4 cup chia seeds.

Place all ingredients in a large mixing bowl. Whisk ingredients together until well combined and smooth. Pour into a bowl and chill in the fridge for at least 3 hours, or until firm.

3) Raspberry Chia Jam Layer

Also from IQS:


  • 1 cup Raspberries, fresh or frozen.
  • 2 tablespoons water.
  • 1 tablespoon rice malt syrup.
  • 2 tablespoons chia seeds.
  1. Throw all the ingredients into a blender and blitz until smooth. You may need to add some extra water to help it combine.
    Pour mixture into a saucepan and heat over medium heat until the mixture begins to bubble. Reduce the heat and whisk constantly until thickened, about 3-5 minutes.
  2. Chill

4) Cheesecake Layer

Note: the mixture for this can be made at any time, but only add in the gelatine once you are ready to spread it on the cake (so that it sets on the cake).

  • 1 tablespoon gelatin + 2 tablespoons water
  • 2½ cups unsweetened greek yogurt
  • 250 grams cream cheese (room temperature, for smoothest results)
  • ¼ cup rice syrup (can use honey)
  • 1½ tablespoons vanilla bean paste
  • sea salt
  1. In the cleaned food processor (or in a high speed blender, for a smoother result), add softened (room temperature) cream cheese, yogurt, rice syrup, vanilla bean paste, and sea salt.
  2. Process the cheesecake filling until very smooth.
  3. Add gelatin to the water and allow to absorb. When you are ready add to your mixture, place it in a pan and heat until the gelatin is melted and there are no more clumps.
  4. With the food processor running, slowly drizzle in gelatin, and continue to process for 30 seconds to completely incorporate.
  5. Spread onto your cake

(I split my cheesecake mixture and gelatine mixture in half and did this process twice for each layer I added)

For a dairy free option, you could whip up some good quality coconut cream or make a coconut cream custard.

 5) Chocolate Avocado Mousse (Icing)

This is one my all-time favourite desserts and can be kept in the freezer. However it also doubles as a healthy and delicious icing!

  • I am not great with quantities, so use the below as a guide. With this mousse, go by taste and texture.

Combine in a food processor:

  • 2-3 ripe avocados
  • ¼ cup cocoa or raw cacao powder
  • ¼ – ½ cup coconut cream (I prefer Kara)
  • ¼ cup brown rice syrup or natural sweetener (adjust to taste)
  • 1tsp Vanilla

Pinch of salt

Whiz until smooth and creamy and then chill.

Spread this onto the top of the cake, and top with fresh or frozen rasberries!

cake slice cut

cake party