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     SNACKS    

Everybody gets the munchies, right?!

Knowing what we know about sugar and processed food doesn't have to change our love for snacking.

With a little preparation and a shout out of what's cooking good looking, you will have yummy snacks

on your plate in no time!

one#dairyfree #glutenfree #vegan #sugarfree

My Step-Dad introduced me to this sumptuous dessert when we held an Alkalizing Evening at our house. Everyone LOVED  this rich and delicious show stopper!

For the full recipe click here 

Figgy Fudge Cake

Ingredients

100g walnuts

200g almonds

50g cacao butter

1 vanilla bean chopped

150g dried figs

50g raisins

40g cacao powder

5 tablespoons maple syrup

 

Topping

150g cashews

3 table spoons almond milk

75ml maple syrup

25g cacao powder

                         I'm Cassie, welcome to our space! I'm glad you're here!

 If you like our ideas, please share and let us know too. It's always good to make new friends... x

HELLO!

#two#dairyfree #glutenfree #vegan #sugarfree

This is, hands down,

our favourite popcorn recipe!

 

Heat Coconut Oil in a large pan and add 500g of Popcorn Kernals. 

 

While this is on a low heat,

mix 4 tbsp Agave Nectar,

3 drops of doTERRA Cinnamon Oil

and 1 tbsp Sweet Freedom.

 

Once the popcorn is popped, we drizzle the deliciously sweet, punchy mixture over the popcorn!

Enjoying our lunch

& dinner ideas?

Share it with your friends!

Don't forget you can see our 'How To' video's on our YouTube Channel! Subscribe Below.

#three #dairyfree #glutenfree #sugarfree

Mix  (Makes 16)

4 Bananas

2 eggs

2 cups of Porridge Oats

150 g Blueberries

 

Ladle small fist sized dollops onto coconut oil heated pan, wait until golden brown and flip

These pankcakes are

thick and moist!

Served with mango chunks

#four dairyfree #glutenfree #vegan #sugarfree 

 (Makes 50 squares)

BASE: 

Medjool Dates 500gg

Almonds 2 cups

Tangerine Essential Oil 15 drops

 

TOPPING:

Raw Cocoa Butter 1 Cup

Raw Cocao Powder 1tbs 

Maple Syrup 2 tbs 

I can not tell how delicious this dessert is, it was gone almost as fast as it was made. It is sweet, sticky, crunchy on top and leaves you completely satisfied! 

BASE:

Blend 2 cups of almond, you don't want them to be too fine or powdery so just belnd until they become really small pieces. 

Add the Medjool dates and 15 drops of your Citrus Oil. Blend until it rolls into one bog stick ball. 

Lay the ball out on a large peice of baking paper, cover the top with baking paper so it is loosely surrounded, Take a rolling pin and roll the mixture out so it's about 1cm thick. Pop onto a tray and freeze while you're making the topping. 

TOPPING:

Take your Cocoa Butter and melt in a small saucepan. Once it's fully a liquid add the Maple Syrup (or Agave/Honey) and the Cocao Powder. Give it a good mix. Pour this over the base, pop in the freezer until you're ready to cut and serve.

 five#dairyfree #glutenfree #vegan #sugarfree 

 1 cup chopped nuts

1/3 dried fruit of choice

8 drops Wild Orange essential oil

1 tbsp Cocao Powder

1 pack of Creamed Coconut

2 tbsp Agave or Maple syrup

Take chopped nuts, dried fruit, cocao powder and essential oil, Agave or Maple Syrup

mix in large bowl.

Gently heat Coconut Cream on low heat until liquid (this burns so fast so keep your eye on it!)​

Full instructions coming soon!

Add liquid coconut to dry ingredients in the bowl. 

Cover a flat baking tray with baking powder, pour mixture over, spooning around to cover the tray.

Drizzle with Sweet Freedom

Leave to cool and pop in fridge/freezer. 

Break up into bitesize peices. 

Eat the lot. 

#six dairyfree #glutenfree #vegan #sugarfree

Oh Christmas Tree O Christmas Tree!

This fruit tree was a big hit, simple and fun! Don't underestimate the smiles this fruity fiend with bring! Colourful food always goes down well andChristmas shouldn't be any different!

 seven #dairyfree #glutenfree #vegan #sugarfree 

Raw Chocolate Cheesecake

This one is actually super easy to make, lots of ingredients but so worth it!!

Base 

-2 Cups of ground Cashews

-1 Tablespoon of raw Cacao Powder

-¼ Cup of Carob Powder

-½ Cup of soaked pitted dates

-½ Cups of Almonds,

chopped into chunks

 

Filling

-150g Chop Dates

-2 Avocados

-130g Cacao Powder

-170g Coconut Sugar

-110g Coconut Oil

-½ Tsp of Vanilla

-200g Coconut Milk

-75g Algarroba (mesquite)

-65g Maple Syrup Chocolate

 

Topping

-½ Cup Raw Cacao Powder

-¼ Cup of Carob Powder

-½ Cup of Agave Nectar

-½ Cup of Coconut Oil

Base 

Mix Cashews, Cocao Powder, Carob Powder and pitted dates into a blender until smooth then add

½ Cups of Almonds,

chopped into chunks. Push into tin and put in the freezer

Filling

Add all wet ingredients into the blender, mix well then add the dry ingredients. Pour onto the base and pop back in the freezer. 

Wait one hour until you

add the Topping

 

Topping

Mix all the ingredients together and pour over the base and the filling. 

Pop into the fridge to set until you're ready to munch!

Have more questions?