The Chocolate Bomb

These little choc mud bars are the bomb! Here’s 5 reasons I like them:

1. They are called Kez’s, hello!!!!
2. They are made of all natural ingredients.
3. They are quick to throw in your bag and keep there until one day you are stuck out and about and need a healthy snack to reach for.
4. They don’t taste “healthy”, they are so yummy!
5. The kids take them in their lunch box instead of a milk chocolate bar. Win win!!

I came across these back at Christmas trying to find something chocolatey for a beautiful friend who is vegan. I’ve been buying them ever since and just thought today, have I shared these with you all? Quick flick through the page, nope, not until now!

Enjoy! They come in different flavours. The choc mud are definitely keepers!

‘Till next time <3 🙂

Hi! If you are a lover of cheesecake as I am, here is a new dessert for you to try. All natural good for you ingredients. The base is to die for. I must admit, a normal sugar filled cheesecake I would happily leave the base on the plate and eat the filling. Not this one. Yum yum! Eating these desserts daily, guilt free. In my element!

| Ingredients |
Crust

3 cups walnuts
2 cups dates
1 teaspoon vanilla extract
dash of pink Himalayan sea salt

Filling

1 & 1/2 cups raw cashews, soaked and rinsed well*
1/3 cup maple syrup or agave amber
1/2 teaspoon vanilla extract
415ml coconut milk
1/4 cup lemon juice
1/3 cup cacao powder
1/3 cup coconut oil (melted in saucepan)
1/2 teaspoon pink Himalayan sea salt
1 & 1/2 cup coconut flakes

| What To Do |

Quick soaked cashews: To cut down on soaking time, add cashews to a pot and cover with water by 1/2 inch. Bring to a boil and boil for 2 minutes. Remove from the heat and allow the cashews to soak for 1 hour. Drain the cashews, rinse with cold water, and use.

In a food processor, blend together the walnuts, dates, vanilla and sea salt until dough is formed.

Spread the dough evenly in the bottom of a 9-inch springform pan (base lined with baking paper).

Cover and place the pan in the freezer for 30 minutes.

Place all of the filling ingredients into a blender and blend on low speed until well blended.

Remove the crust from the freezer.

Pour the filling mixture on top of the crust, cover the pan and replace the cake in the freezer.

Freeze for at least 2 hours.

Defrost the cake in the refrigerator for 20 minutes before serving.

Sprinkle coconut flakes on the top before serving.

If you are using a smaller springform pan, fill patty cases to use remaining mixture.

If you are making just for yourself (or 2), freeze portion sizes. Dessert on hand. No need to search for a sugar laden hit!

Bon appetit!
‘Till next time, Kerrie <3 🙂

Hello! If you’re a lover of chocolate mousse but want to stay away from the milk chocolate, sugar and cream then this recipe is for you! Tastes so delicious it feels too good to be true that it’s good for you. Even hubby prefers this recipe over the standard chocolate mousse.
My daughter just recently had her birthday and I asked her what cake she would like me to bake her, she chose chocolate mousse. I asked, the milk chocolate one? Her reply, no your healthy one with avocados. Winning!!! Happy processing everyone, it’s a keeper!

| Ingredients |

1/2 cup medjool dates, soaked
1/2 cup pure maple syrup or agave amber
1 teaspoon vanilla extract
1 & 1/2 cups mashed avocado (2-3 avocados)
3/4 cup raw cacao powder
1/2 cup water

| What To Do |

Slice dates, remove pits and soak in water for 1-4 hours.

Use hand mixer to mash the avocado.

Process the dates, maple syrup and vanilla extract until smooth.

Add mashed avocado, cacao powder and process until creamy. Stop inbetween to scrape down the sides of the bowl with a spatula.

Add the water and process until smooth.

Refrigerate to chill and serve.

Store in a sealed container in the refrigerator up to 3 days or in the freezer up to 2 weeks.

I used heart molds. Once frozen, remove and store in a sealed container in the freezer. Thaw for 5 minutes before serving.

‘Till next time, Kerrie <3 🙂

Looking for something fun and yummy to cook to keep you on track during the week? Look no further. Enjoy!

| Ingredients | Makes 25 |

1/3 cup quinoa, pre-rinsed
2/3 cup water
16 whole medjool dates (pitted)
1/2 cup raw almonds with skin
1/3 cup natural crunchy peanut butter
1/3 cup dark chocolate pieces, chopped (approximately 3 rows – 6 pieces)

| What To Do |

Place quinoa and water in a small saucepan, cover and bring to a boil. Reduce heat to a simmer (lift lid slightly off) and cook approximately 12-15 minutes, or until all water has been absorbed. Quinoa should still be warm when adding to the ingredients below.

Place the dates in a food processor or high powered blender and pulse until they form a ball. Remove dates and place in a medium mixing bowl.

Place almonds in the food processor and pulse until finely minced. Be careful not to turn the almonds into mill.

Add dates (ball), minced almonds, peanut butter and warm quinoa to the food processor and pulse until ingredients are well combined.

Add chocolate pieces and pulse until combined and chocolate is melted into the mixture.

Return ingredients to the mixing bowl, scoop out 1 tablespoon at at time and shape into balls.

Place on a tray and refrigerate until set.

Keep stored in an airtight container in fridge or freeze if you wish.

‘Till next time <3 🙂

I find the more you try to deny yourself dessert, the more you crave it! Which in the end is a lose lose situation if it involves a binge session of sugar filled goodies (I’ve been there many a time and I’m sure I will again. How the saying goes, we’re only human!).
I have baked many a brownie in my time (don’t laugh!), so I know how crazy the butter and sugar content are. Don’t get me wrong, I will still bake the butter and sugar laden brownie on the odd occasion to share with family and friends.
However, this brownie recipe will indulge my dessert cravings on a regular basis. This is the solution to enjoy dessert daily with all natural, good for you ingredients.
The icing makes this recipe pop. Believe me when I say go to the extra effort to finish it. I considered baking just the brownie by itself. The taste “very healthy”! With the icing, yummmm, just what the brownie needs. Hubby wanted to top it with cream, ah no!!!
Happy baking!!
| Ingredients |
1 cup cooked puréed sweet potato (approximately 3 sweet potatoes)
1 avocado
1/2 cup Apple sauce
1/4 cup Honey
1 tsp vanilla extract
1/2 cup Cacao powder
4 eggs
1/4 cup & 2 Tbsp coconut flour
1 tsp bicarbonate soda
1/2 tsp Himalayan pink sea salt
| What To Do |
Pre heat oven to 150-160•C (depending how hot your oven is)
Prepare your brownie tray with foil (first layer) and baking paper (second layer)
Peel the sweet potatoes, chop and place in steamer, until a fork goes through. Purée (I used my NutriBullet) – set aside to cool
Place avocado, apple sauce, honey, vanilla extract and (cooled) sweet potato purée in a large bowl and mix with a whisk by hand
Once creamy, add cacao powder
Add 1 egg at a time until smooth
In a separate bowl combine coconut flour, bicarbonate soda and Himalayan pink sea salt
Add dry ingredients to wet ingredients and stir until smooth
Bake in oven for approximately 20 minutes (I like to turn mine after 10 minutes then check on it at the 18 minute mark. Nothing worse than a burnt brownie!)
Let it cool in the pan
Chop into squares
Icing
1/2 cup coconut milk
1/4 cup honey
1/2 cup macro almond spread
1/2 cup cacao powder
sprinkle of Himalayan pink sea salt
Mix all ingredients together until smooth and pour on top of brownie slices
Bon appetit! Enjoy for the whole family. Or feel free to freeze some, pop some in the fridge for desserts during the week.

If you are anything like me, you crave all the yummy foods that contain way too much sugar and sodium that you know are just not good for you on a daily/weekly basis.
I love finding recipes that use natural, healthy ingredients where you still feel like you are indulging, and can do so guilt free.
Put simply, who wants to spend hours working out only to counter-act your efforts. Why not have the best of both worlds, work out and simply swap out highly processed foods for that of a more natural kind. Make your own snacks/desserts/cookies and indulge daily. Still whilst getting/keeping your results you train so hard for.
Bon appetite KF peeps. Goodbye Ben & Jerry’s ice cream and hello to…
Peanut butter and chocolate ice cream
| Ingredients |
2 bananas
1/4 cup natural crunchy peanut butter
2 Tablespoons & 2 teaspoons super cacao powder
| What To Do |
Simply blend until smooth then pour into dish, cover and freeze.
I managed to get 5 servings from this small amount. Feel free to double/triple the ingredients if you are making for the whole family and want to last a few sittings.
Enjoy!
‘Till next time <3 🙂

These little babies are simply divine. Healthy ingredients and a taste explosion you will love!
| Ingredients | Makes 32 |
2 & 1/2 cups traditional rolled oats
1 cup coconut flakes
2/3 cup pure and natural honey
1/2 cup organic coconut oil
1 cup of macro almond spread (equivalent to 250g jar)
1 Tablespoon chia seeds
2 teaspoons vanilla extract
6 Tablespoons of super cacao organic powder
Pink Himalayan sea salt to sprinkle on top
| What To Do |
Line 2 baking trays with baking paper.
In a large bowl mix the oats and coconut flakes well and set aside.
In a medium pot over medium heat, combine the honey, coconut oil and almond spread. Stir continuously until the mixture is melted and mixed evenly.
Remove from heat. Pour into the oats/coconut flakes mix, stirring continuously. Add the chia seeds, vanilla extract and cacao powder. Continue stirring until mixture becomes thick.
Drop heaped Tablespoons of the mixture onto the prepared trays. Lightly sprinkle with the pink Himalayan sea salt
Place the trays in freezer for 20 minutes.
Transfer into air tight container with baking paper inbetween each layer.
Keep stored in freezer.
Take the desired amount of cookies out of freezer to thaw for 5 minutes before serving.
Bon appetite!
‘Till next time <3 🙂