Fruity Tahini Muesli SLice

My friend introduced me to tahini a few years ago and I have been a fan ever since. I especially love it with banana and maple syrup – such a great combo! This friend also asked me to create a yummy slice that was nut and gluten free because of the food allergies her family had. Hence the reason for creating this chewy crunching sweet treat.

I always like to trial my sweets on my Nanna, because I love her comments – they are so honest. I know she loves the nutty slice I make but wasn’t too sure how she would take to the tahini. In her words she said “Darling this is really good stuff, I love it!” We then had a laugh because she then followed up with saying “Oh I didn’t mean to call your lovely food – Stuff!” I am so fortunate I have family close to me to have these moments.

So, if you would like to make this ‘really good stuff’ you will need

  • 1 large mashed banana
  • 1/2 cup tahini hulled
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil
  • 1/3 cup chopped apricots (I used @absoluteorganic)
  • 1/3 cup vegan choc chips (I used @absoluteorganic)
  • 1/3 cup raw buckwheat
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1 cup quinoa flakes
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • pinch salt (optional)
  • A baking tray (8 inch x 8 inch) lined with greaseproof paper.

Place the first four ingredients into a bowl and mix with a wooden spoon until well combined. Then stir in the rest of the ingredients and mix until all combined. Pour your mixture into a lined baking tray and place into the fridge for a few hours to set. Once the slice is firm cut into desired sized pieces – drizzle with vegan chocolate and coconut to make it look fancy if you like!

Peanut Butter Protein Cheesecake with Peanut Butter Carmel Sauce

So here it is. My first raw vegan treat recipe for the year, its been too long between sweet posts! Ive had a couple of people ask my for this recipe so its time I delivered. I agree with you all that raw treats that are based on peanut butter and chocolate are delicious, it definitely has a place in many peoples hearts!

Peanut butter not only tastes amazing in raw vegan sweets, it actually has many health benefits for us, yay!! However (I know there is always a but!) peanut butter is quite high on calories and fat which is why it is good enjoyed in moderation. Though is saying this favourite spread for many of us contains phosphorus which is great in assisting the body to grow healthy cells and bones, while helping cells produce energy. It has shown that peanut butter can help in improving ones blood sugar levels. Another great benefit is that peanuts include nutrients like magnesium, niacin, Vitamin E and polyunsaturated fats which contribute to boosting a healthy heart. It is however important to buy a good brand peanut butter with out the add sugars and preservatives.


  • 500g dates
  • 1/3 cup walnuts
  • 400g soaked cashews in coconut milk, preferably overnight.
  • 1/2 cup coconut cream (just use the cream off the top)
  • 1/4 cup rice malt syrup
  • 1 cup coconut oil melted
  • 1 teaspoon vanilla bean
  • 1/2 cup peanut butter
  • 2 tablespoon of an organic vegan Vanilla Protein Powder


  • Line a rectangular baking tray with grease proof paper or lightly grease your individual mounds with coconut spray or oil.
  • Blend together the dates and walnuts in a food processor for a few minutes until combined well together. Press down the date mixture into pan.
  • Clean out the food processor
  • Blend together on a high speed the soaked cashews, coconut milk, rice malt syrup and coconut oil until well combined and looks creamy, I use a thermomix and can take around 5 minutes, you will have to scrap down the sides a couple of times.
  • Add in the peanut butter, vanilla bean and protein powder mix for a minute until combine.
  • Pour mixture over the date base and place in the fridge until set. This can take around 6-8 hours. Or you can place it in the freezer for a few hours.

For the caramel peanut butter sauce to place on top of your cheesecake I blended together

  • 1/4 cup coconut oil
  • 1/2 cup plus 2 tablespoon peanut butter
  • 3 tablespoon maple syrup
  • 1/2 teaspoon vanilla essence

Then on top of your peanut butter sauce drizzle some vegan raw chocolate and crushed peanuts. The raw chocolate recipe can be found on one of my earlier blogs. I hope you enjoy these with your loved ones. They are also suitable to freeze if they last that long!! Don’t forget to tag me in your beautiful creations.

Enjoy your day x

Raw Vegan Carrot Cake

  • Who doesn’t like a good slice of carrot cake? This version is a twist on your favorite traditional baked cake which is usually topped with cream cheese icing. Instead this recipe uses a creamy cashew icing which is deliciously good for you too. Made with a date carrot and walnut base this recipe with definitely hit the spot for all you carrot cake lovers out there!

Ingredients and Method


  • 3 cups of shredded carrot
  • 1 1/2 cup pitted dates
  • 1 cup walnuts
  • 1 1/2 cup shredded coconut
  • 2 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/3 cup coconut flour
  • 1/3 cup sunflower seeds
  • 3/4 cup sultanas or cranberries
  • 1/3 cup + 1 tablespoonmelted coconut oil
  • 2 tablespoon rice malt syrup

Place all ingredients in a food processor and blend together until well combined. You may have to scrap down the sides a few times so all ingredients are well mixed.Then add in the coconut oil and rice malt syrup and blend together. Place into a lined baking tray ( your standarded slice pan 17cm by 27cm) or into individual moulds. Place into fridge while you make your icing.

Cashew Icing

  •  2 cups soaked cashews in coconut milk overnight
  • 1/2 cup coconut cream
  • 3/4 cup coconut oil
  • 1/4 cup rice malt syrup
  • teaspoon vanilla bean

Blend all these ingredients together until nice and creamy- it can take around 5minutes. Spread along the top of your slice and refrigerate for over 4 hours before cutting. If you’re putting your icing on individual moulds you will have to refrigerate your icing in a bowl for around 4 hours until it is set ready to scoop on top of your carrot cakes. Then decorate with some pumpkin seeds cranberries and coconut. Enjoy these delicious treats xx



Lime and Passionfruit Vegan Raw Slice

So a friend of mine had a heap of Passionfruits from her vine and asked me to make a slice to use a few of them up. After reading up on this fruit it was amazing to see how many health benefits this beautiful sweet fruit contains. Passionfruit are a great source of vitamin C which aids in the body delevoping resistance against flu-like infections. Also eating the whole passionfruit including the seeds are also a great way of getting your fibre intake and aids in digestion. Research has also shown that it is high in antioxidants which is great in elimating free radicals which are known for mutating the DNA of healthy cells into cancerous ones. I love how plant food benefit our bodies so much!

Ingredients & Method                                                                                                                  Base

  •  1 1/2 cup almond meal.
  • 1 cup coconut.
  • 1/3 cup cashew butter.
  • 3 tablespoon rice malt syrup
  • Blend all these ingredients together and press into a lined slice pan


  • 3 cups of soaked cashews in coconut milk (450g)
  • 3/4 cup coconut cream
  • 3 tablespoon maple syrup
  • 3/4 cup coconut oil
  • Rind of one lime or lemon
  • 2 teaspoon of psyllium husk
  • Blend all these ingredients together for around 4-5 minutes until smooth. Pour over the base then scoop out 3-4 passionfruit and spread over the top. With a skewer or the end of a spoon gentle mix the passionfruit then sprinkle coconut over the top. Place in the refrigerator for at least 4 hours or until set. Cut the slice and enjoy! This slice can also be frozen.

Raw Vegan Beetroot Tart

This vegan raw tart not only looks beautiful but tastes great too. The colour from the beetroot is a stand out and is complemented with the figs and cacao in the base. I used organic beetroot which has a natural sweet clean texture and can really be tasted when eating this Tart. I have had some lovely complements from those who have brought a slice at the organic markets, which is why it is becoming a regular feature. It is quite easy to make and contains necessary vitamins, fibre and superfoods to keep replenishing us in our busy daily lifestyle. It is also great because it can be portioned up and frozen and is then available when those cravings for something sweet hits you. This treat is also quite light to eat and only contains natural sweetness.


  • 1 cup dates
  • 1/2 cup dried apples
  • 1/2 cup figs
  • 1/2 cup coconut
  • 1/4 cup buckwheat
  • 1/4 cup cacao
  • 1 tablespoon agave/maple

Blend the first 6 ingredients together when combined add the syrup. Then press into a 22cm springform tin.

  • 2 medium beetroot grated (400g)
  • 1 1/2 cups soaked cashews (soak them in a plant based milk for at least 3 hours)
  • 3/4  cup coconut cream
  • 1/2 cup coconut oil
  • 1 teaspoon cinnamon
  • 2 tablespoon maple syrup
  • 2 teaspoon psyllium husk

Blend all these ingredients together until smooth, will take around 5 minutes. Pour on top of the base and refrigerate for a couple of hours. Alternatively you can put into the freezer for an hour. Cut when set and drizzle with raw chocolate and beetroot powder.

Raw Chocolate

  • 40g cacao powder
  • 50g coconut oil
  • 1 tablespoon maple syrup/ agave



Berry Love Mud Brownie – Raw Vegan

This slice is like a raw nutty mud cake and is perfect for people with a sweet tooth, without all the artificial sugars. The rich density of the cacao is nicely balanced with the berries.  This slice is great to freeze into bite sizes and grab out for a treat or when you have friends over.


This makes a slice pan 10cm x 25cm or you can alternatively use individual moulds.  You also can substitute the variety of nuts with your favourite or you can use all the same kind I also like cashews and pecans.

  • 850g dates
  • 60g dried cranberries
  • 100g almonds
  • 130g walnuts
  • 50g crushed peanuts
  • 20g sunflower seeds
  • 40g cacao powder
  • 60g shredded coconut


Blend all these ingredients really well together. If you need to you can do it in two batches. Then place into a bowl and mix through the following ingredients with clean hands (if your hands are a little wet it wont stick to you!)

  • 1/2 cup frozen or fresh berries
  • 1 1/2 tablespoon rice malt syrup/ coconut oil
  • 1 1/2 tablespoon berry syrup –

You can alternatively warm 1/4 cup of water at 40 degree then soak a berry tea bag for a couple of hours.

Push into slice pan/moulds and let it set in fridge for a few hours.


  • 80g cacao powder
  • 100g coconut oil
  • 2 tablespoon organic pure maple syrup.

Blend all together spread over slice then top with crushed freeze dried strawberries and desiccated coconut. Place is fridge for an hour before cutting.


Raw Peppermint Bites

For lovers of peppermint these bites are an amazing little snack.


  • 300g Dates
  • 130g Almonds
  • 60g Shredded Coconut
  • 20g Cacao Powder
  • 1 Tbsp Syrup (Maple, Rice, Honey)

Bind all the ingredients together in a food processor and press into your tins


  • 600g Soaked Cashews in Coconut Milk
  • 280g Coconut Flesh (or add more cashews with coconut cream/butter or avocado)
  • 3 Tbsp Liquid Chlorophyll Concentrate
  • 1/2 Avocado
  • 1-2 Tsp Peppermint Essence
  • 3/4 Cup Coconut Oil
  • 2 Tbp Rice Malt Syrup or Agave

Blend in thermo mix until smooth- can put it on 50 degree bottom if get stuck
Freeze until center is set.

Chocolate Top:

  • 100g Coconut Oil
  • 80g Raw Cacao Powder
  • 2 Tbsp Maple

Blend together the cacao and coconut oil first. Once combined slowly start to add the syrup. The more syrup you add and longer you continue mixing the thicker and sweeter chocolate will get. Top the filling with the raw chocolate