Ok, so I’ve been a bit offline with BFV lately, had a bit going on, and although this is just a quick little recipe, it’s one of many to come, so watch out :) Making these mini truffles (or one big serving) is over before you barely begun! With just 3 ingredients your chocolate cravings will be crushed and cured in seconds :)

Quick Chocolate Truffles


30g of Peanut Flour

1 Tablespoon of raw organic cacao

1 Tablespoon of pure maple syrup

Water as required

Simple, in a small bowl mix all the ingredients and add water 1 tablespoon at a time, you shouldn’t need to add any more than 2, otherwise the mixture becomes to gooey and you won’t be able to form into little truffles. I placed my mixture into 3 little mini moulds and served with some walnuts :)

You can use almond meal instead of peanut flour, or even a small handful of almonds, throw them in the food processor and add ingredients, pulse if you like your truffles a little chunky in texture.

Easy – Enjoy!



Droooool…Another quick and easy recipe!  Only a few ingredients and a few minutes to whip this yummy slice up! Great for desserts or snacks…keep in fridge to ensure the chocolate doesn’t melt :) I’ve made some notes next to the ingredients that can be easily replaced. Play around with it and see what you like.

**Please note**

I have been using the terminology ‘raw’ not just for raw foods but for recipes involving no ‘cooking’… I don’t want to confuse the two as sometimes it may not necessarily be all raw ingredients but raw in the sense I haven’t cooked it! So – ‘no bake’ will mean no cooking involved.

Ingredients:No-Bake Caramel Choc Top Slice

1x sugar free 45g dark choc bar (to make this recipe ‘raw’, replace with 1 Tablespoon of raw cacao powder and increase coconut oil to 2 tablespoons for the choc sauce alone)

2 Scoops of vanilla plant fusion protein powder

2 Tablespoons of peanut flour (use 1 cup if you don’t want to use protein powder)

2 Teaspoons of raw cacao

Sprinkle of natvia (optional)

2 Teaspoons of vanilla

2 Tablespoons of coconut oil (1 for sauce, 1 for slice mixture)

2 Tablespoons of 100% peanut butter

2-3 Tablespoons of sugar free maple syrup (alternatively you could use agave or coconut syrup)

2 Tablespoons of water


Melt carefully the chocolate in microwave for 30 seconds. Pour 1 tablespoon of coconut oil in with chocolate and melt again.

Meanwhile in a bowl combine the remaining ingredients by stirring together all the dry, then adding the wet.

Mixture should form a dough that binds well together, if mixture is too dry, add more water but you should need to add any more than another tablespoon- if you’ve replaced the protein powder with peanut flour you most likely will have to add more water.

Press mixture down tightly and evenly into a small baking dish and pop in freezer No-Bake Caramel Choc Top Slice 2for 5min.

Back to the chocolate – mix the coconut oil and chocolate together until smooth. If the chocolate is still hard and lumpy microwave for another 20-30 seconds.

Remove slice from freezer and pour chocolate sauce evenly over. Pop back in freezer for another 25min then slice it up! My slice made 6-9 squares depending on size.

Keep in fridge.


Say that quickly a few times, quite a mouth full…but seriously, go bake these now! Infact, from now on, make sure you always have chickpeas, cannellini beans and black beans always in your pantry! Not just for main meals, but for snacks and desserts. Expect to see a few more recipes with these as the main ingredients!


Creamy Dreamy Cannellini Bean Brownies

1 400g can of cannellini beans – drains and rinsed

1 Sugarfree 45g bar of dark chocolate

1/4 Cup of peanut flour (or you could use oats)

1/4 Cup of 100% apple sauce

2 Teaspoons of cinnamon

1 Tablespoon of natvia - optional

1 Teaspoon of baking powder

Pinch of sea salt

Pinch of baking soda

2 Teaspoons of vanilla


Preheat oven to 200deg. Line an 8×8 tin with baking paper and spray lightly with coconut oil. Set aside.

Once your beans have been rinsed and drained, process in food processor and add remaining ingredients except for the chocolate. Ensure you keep pulsing mixture in food processor until it’s all evenly combined. Scrape out into a bowl and set aside.

Creamy Dreamy Cannellini Bean Brownies 2

Chop up chocolate into ‘choc chip’ sizes or alternatively you can grate finely. Add to brownie mixture and stir.

Scoop and spread mixture evenly into pan and place in oven for approx. 20min. Use the ‘knife’ test to tell when brownies are ready. Slice into 6 brownie pieces or 9 squares.


One of the easiest…and YUMMIEST cookie recipe I’ve created to date! Not to mention healthy (of course!) If you haven’t already got peanut flour in your pantry I suggest you go get it right now! Don’t forget, you can order this and many more of my pantry essentials for a third of the price through iherb.com  - Make sure you go through the link on my home page for 10% discount!

Ingredients:Almond & Peanut Choc Chip Cookies

180g Peanut flour

1/2 Cup of raw almonds

3 Tablespoons of coconut oil

1 Cup of almond milk

1 45g bar of sugar free dar chocolate

Juice from half a lemon

2 Teaspoons of baking powder

1/5 Teaspoon of baking soda

Sprinkle of sea salt


So easy – Preheat oven to 200deg and line a tray with baking paper, spray lightly with coconut oil, set aside.

Throw all the ingredients into the food processor EXCEPT for the chocolate and wet ingredients, and pulse until combined evenly. Remove and place in a mixing bowl.

Break up chocolate into pieces and throw into the food processor, pulse. Add lemon, milk and coconut oil to the bowl and mix, add chocolate last. Stir until mixture forms a firm dough and is no longer wet.

With a spoon scoop onto baking tray into 10 individual cookies, you may need to continually wet the spoon so that the mixture doesn’t stick. Flatten each cookie with wet spoon.

Bake for approx. 15min, remove from oven and allow to cool completely.






Raw Choc Tofu Ice-Cream

One of the many reasons why I LOVE Tofu…not just for dinner type recipes, but for desserts! Cheesecakes, Mouse, Creams, you name it. Well now – ICE CREAM. I’m actually having this for dinner tonight. Yummo!!

Ingredients:Raw Choc Tofu Ice-Cream

1 block of silken smooth tofu (I use blue lotus organic)

4 Tablespoons of cacao powder (I use loving earth)

2 Teaspoons of vanilla extract

1 Tablespoon of natvia


SO EASY!! The hardest part is waiting for it to freeze….Process all ingredients in a food processor until silky smooth. Scrape into a bowl and pop in freezer for 1 hour or until desired consistency. Serve!

Easily add peanut butter, choc chips, cacao nibs, banana, almonds, coconut, anything!



Oh, I’ve said it before and I’ll say it again, Peanut Butter cures everything!! Plus chocolate = winning!! I whipped this up quickly to cure that peanut butter craving so feel free to play around with the measurements to make a bigger serving, more bars, or a big slice!

Raw Choc Bubble Peanut Butter Bar


1/2 Tablespoon of coconut oil – melted

1/2 Tablespoon of organic 100% cacao

1 Tablespoon of 100% peanut butter

5g of Quinoa puffs (about 2-3 Tablespoons)

Sprinkle of natvia – optional


Mix peanut butter and oil together. Add quinoa puffs then cacao and stir. Add natvia then spread over baking paper. I lined a small baking tin with baking paper to mould a ‘bar’ shape. Pop in freezer for 20min – enjoy!


Cookies that don’t involve baking? Or a food dehydrator? Sounds good! Oh and not to mention it has PEANUT BUTTER :) Feel free to play around with different ingredients here. As much as I love peanut butter, I’ve tried this with almond brazil cashew butter and it tastes just as good! You could also change the vanilla protein powder to chocolate, I might try that next time :)

Ingredients:Raw Protein Choc Chip Cookies

5 Tablespoons of nut butter

5x Scoops of vanilla protein powder (I use pant fusion rice base)

1x 45g bar of sugar free dark chocolate

3x Tablespoons of sugar free maple syrup (alternatively, you could just use natvia, but I found the syrup help bind the ingredients together)

6 Tablespoons of raw oats

2/3 Cup of water

Sprinkle of natvia (optional)


Chop up chocolate bar into little choc chips. Set aside. Mix all dry ingredients, add peanut butter and syrup. Stir. If need be, gradually add the water to ensure mixture combines. Add choc chips.

Roll into little balls and press down with the palm of your hand.

Leave in fridge, Easy! Makes approx. 14 cookies.




Gooey Caramel Cream Eggs

Ok, now this is recipe #3 for easter, and even though the recipe is quite simple, I would only be making it at easter time. You just want to eat all the different mixtures at once, rather then making the actual cream egg! I had to play with the quantities a little, also depending on what type of egg moulds you use and what sizes they are depends on how much chocolate you’ll have to make.

Ingredients:Gooey Caramel Cream Eggs


3/4 Cup of cashews – soaked over night

1.5 Tablespoons of coconut butter – melted

3 Teaspoons of coconut nectar (alternatively you can use rice malt syrup)

3 Teaspoons of vanilla extract

1/4 Cup of water

Sprinkle of sea salt

1/2 Tablespoon of natvia


1/2 Cup of pumpkin puree

2 Teaspoons of vanilla extract

1 Teaspoon of coconut nectar (alternatively you can use rice malt syrup)

Sprinkle of natvia


1/3 Cup of Cacao butter

2 Tablespoons of coconut oil

2 Teaspoons of vanilla extract

2 Tablespoons of organic cacao powder

1 Teaspoon of coconut nectar (alternatively you can use rice malt syrup)


Combine the ingredients for the chocolate and cream separately in a food processor. In a small bowl, mix together with a fork the caramel ingredients. You should now have your cream, chocolate and caramel mixtures ready to create your cream eggs.

In silicon egg moulds pour in a tiny (approx. 1/2 teaspoon) of your chocolate, followed by your cream then place the caramel in the centre of the cream. Cover with another layer of chocolate. Repeat until you finish your mixtures.

I ran out of chocolate first so with the left over cream and caramel, I added 2x tablespoons of cacao to the cream, mixed and then added mixture to cupcake silicon moulds with the left over caramel.

Gooey Caramel Cream Eggs #2

Be creative and experiment, you don’t even have to use up your left overs, you could just eat straight from the bowl :)


Another recipe that doesn’t just have to be for easter. I tried to shape these into little eggs, but maybe they look a bit more like lumps, haha. Peanut Butter + Chocolate = 2 of my favourite things. #2 Easter Recipe for you this weekend, I hope you enjoy! Great for a healthy treat…

Ingredients:Crunchy Peanut Butter Choc Lumps/Eggs for Easter

2 Tablespoons + 1 Teaspoon of rice malt syrup

1 Cup of organic quinoa puffs

6 Tablespoons of 100% pure peanut butter

1/2 Tablespoon of natvia

2 Tablespoons of coconut oil

1 Tablespoon of 100% organic cacao powder


Combine in a small bowl the peanut butter, puffs, 2 tablespoons of rice malt and natvia. Roll into little eggs (makes 10) and place on a plate with baking paper, pop in freezer whilst you make the chocolate.

Ensure coconut oil is melted, combine with cacao and 1 teaspoon of rice malt. Set aside.

Bring peanut butter eggs out of freezer and with your fingers (yes this may get a bit messy) dunk each egg into the chocolate and put back on the baking papered plate. Repeat for all eggs. By the time you finish the 10 eggs, the coconut oil would have started to set, repeat process again for all 4 sides of the egg. Pour any remaining chocolate over the eggs and pop back in fridge.

Once eggs have set, keep in fridge :)




Raw Chocolate/Easter Eggs

Yep, it’s that time of year, Easter and all that chocolate. BUT – it doesn’t have to be full of crap! Try my raw chocolate recipe turned easter eggs…You can use this chocolate base for anything and will be seeing it in a lot of my ‘treat’ recipes. Yes, these recipes are healthy but shouldn’t be eaten excessively, they are guilt-free treats! :)

Ingredients:Raw Chocolate/Easter Eggs

2 Tablespoons of coconut oil

2 Tablespoons of organic cacao butter

Sprinkle of natvia/drops of stevia

2 Tablespoons of organic cacao


Easy – Melt the cacao butter first. To make this simple (as the butter can be quite hard) I grated the butter, placed in a glass bowl and melted over hot water on the stove. Once butter starts melting stir in natvia/stevia and wait for it to dissolve completely before adding the cacao powder and coconut oil. Do this on a low heat, stir until completely dissolved and mixed.

For easter – pour into little easter egg moulds. Or for chocolate you can pour and spread over baking paper, use silicon moulds, just about anything!

Pop in freezer and enjoy after an hour. Keep in fridge once in freezer overnight :)