Some days I'm all about green smoothies and kale chips.

Others I'm about chocolate. ALL. THE. CHOCOLATE.



So when I have a treat, I want it to be tasty, a little guilty but also healthy enough to not make me feel like death after eating it.  

I found this great recipe right here, but I amended it slightly because I found it a little sweet.  So below is what I make and love.  These are a huge hit in our house and we always share the batch with our friends who live close by, because putting this much love into something deserves to be shared around.  



  • 3/4 cup + 2 1/2 tablespoons (104 grams) raw cacao powder
  • 2/3 cup + 2 tablespoons (80 grams) almond meal
  • 1 1/2 teaspoons GF baking powder
  • 1/4 teaspoon salt
  • 1/2 cup + 1 tablespoon (126 grams) coconut oil, melted
  • 2/3 cup (213 grams) honey
  • 1/2 cup unsweetened applesauce
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract


  1. Preheat your oven to 175 °C and line a muffin pan.
  2. In a medium mixing bowl, stir together the raw cacao powder, almond meal, baking powder and salt. Set aside.
  3. In a large mixing bowl, stir together the melted coconut oil, honey, applesauce, eggs and vanilla. Add the dry mixture to the wet and stir just until combined.
  4. Pour the batter evenly into the muffin liners, about 3/4 full.
  5. Bake for 24-28 minutes. A toothpick inserted in the middle should come out mostly clean. 
  6. Let cool for 5 minutes and then remove to a wire rack to cool completely. These do not taste very good straight out of the oven. I recommend letting them sit for 2 hours and then frosting. 


This kitchen experiment was one of the few recipes that I've thrown together on a whim and it's been PERFECT straight away.  Plus, it was so easy to make, one step and throw it in the fridge for the most incredible, fructose free after dinner treat... Or breakfast if you're my child.  

  • 1 large avocado - pitted and scraped from the skin
  • 2 tablespoons almond butter
  • 1/4 teaspoon vanilla powder
  • 1/2 cup rice malt syrup
  • 1/4 cup raw cacao powder 
  • 1/4 cup almond milk
  • 1/4 teaspoon liquid stevia
  • 2 tablespoons coconut oil 

Place all ingredients in a blender or NutriBullet and blitz until completely smooth.  Divide between 4 small serving bowls and let set in the fridge for 2 hours.  

I know, how simple is that!  My daughter loved it and it was so nutrient packed that I really did let her eat it for breakfast this morning.  


Enjoy, beautiful



I do too!  That's why in 2013 I created my first recipe book - Treat Your Tastebuds so that I could get off the variety that is filled with additives and sugar and start nourishing my body so that I could look and feel my best.  These recipes have helped thousands of take charge of their health without missing out on one of our biggest pleasures - CHOCOLATE!