Super Fudgy Chocolate and Peanut Butter Protein Brownies 

I officially SUCK at keeping on top of sharing my recipes with you. Truth is, THERE ARE NOT ENOUGH HOURS IN THE DAY! Why does time only go slow when you’re doing a wall sit OR when you’re waiting for food 😩

Anyway, I sweaaarrr I haven’t forgotten about you guys, and I assure you I’m still spending 60% of my life in the kitchen making magic and busy spreading my goods to the locals (the other 40% of my time is spread out between the gym, working on my business some more, and a little bit of sleep!). Do I have the sympathy vote yet? No? Ok well maybe this ridiculously simple and DELICIOUS brownie recipe will get you back on my side!

Here’s what you will need:

  • 1 1/2 cup of overripe mushed Bananas
  • Scoop and a half (45 grams) of Birthday Cake protein powder (use vegan friendly protein if following a vegan diet- try vanilla if you can’t get this flavor OR chocolate fudge)
  • 100 grams of Raw Peanut butter (or any other nut butter of choice)
  • 3 tablespoons of raw Cacoa
  • 2 tablespoons of Almond milk (or any other none dairy milk)
  • 1 tablespoon of Coconut oil
  • 1 teaspoon of gluten-free baking soda/baking powder
  • 2 tablespoons of honey or maple syrup

* TIP- Not essential but tapioca starch added will help it rise- I add 2-3 teaspoons*


1/4 cup of Chopped raw peanuts to go on top (optional)

How to make:

  1. Pre-heat oven to 180 degrees and line a square baking tin (I used a 9×9)  with parchment paper.
  2. Mix all the ingredients together in a bowl until a gooey texture is formed  – tip is to blend all wet ingredients together in a blender then mix in dry.
  3. Place mixture in prepared tin (add chopped peanuts at this stage if desired)
  4. Bake for approximately 15-20 minutes (cook for 15 for a gooeyer brownie- will seem undercooked but once left to set out of the oven will be more dense and yummy in my opinion!).

This recipe will make you around 9 Brownies! They should be stored in the fridge and can be for upto 7 days.<<
ch brownie has 141 calories- 7grams of fat, 9grams of protein and 12 grams of carbs.

I hope you like them! They are my current favourite, obsessed 😍

Love J xx


Chocolate & Peanut Butter Protein Balls stuffed with Rawtella (V, GF, SF, DF)

Firstly I want to apologize for being soooo bad at sharing recipes recently! I’ve been slacking at posting on here but I promise I have a great excuse! No, really I do! I’ve been creating in the kitchen! School holidays mean I can spend more time doing my favourite thing… experimenting with all the healthy foooods. So many exciting, yummy recipes being created! I’ve started receiving orders and selling bits locally which is SO exciting! I LOVE delivering my healthy treats and hearing how much people are enjoying them, it makes me feel all warm and fuzzy inside.

Soooo these balls of pure bliss are low in carbs, high in lots of good fats and fullll of PROTEIN. Free from ALL the nasties, yep, not one naughty ingredient in sight. Can I get an AMEN please?! 
If you’re yet to be convinced, these peanutty chocolate protein balls have a lovely crunch to them and once you bite into the middle you are met with a gooey, chocolatey hazelnut spread. Mouth watering yet? Thought so! 

For protein ball mix:
1 cup of grounded almonds (flour like texture)
4 tablespoons of raw peanut butter

1/2 cup of grounded flaxseeds

1/2 cup of oats (gluten free)

1/4 cup chia seeds (optional but yummy)

2 scoops of whey chocolate protein (Vegan if following Vegan)

2 tablespoons of Agave (honey or maple syrup would work just as well)

1 tablespoon of coconut oil

1/4 cup of sesame seed (optional for the coating of the balls!)
For the homemade Rawtella filling:

200grams raw hazelnuts
1 tablespoon of coconut oil

2 tablespoons of raw cacao 

2 tablespoons of sugar free nut milk (I used almond)

1 teaspoon vanilla essence 

2 tablespoons of agave or honey 

1/4 teaspoon of salt 

Water (add bit by bit to get desired consistency)
What to do!

Protein ball mixture:
1. Mix all ingredients together in a ball until combined thoroughly and mixture sticks together.
2. Take around a tablespoon serving of the dough flatten in your palm and place on a tray lined with parchment paper. This dough should make about 14-16

3. Place to one side whilst you make your rawtella (if you haven’t made the rawtella already!).
For the rawtella:

1. Bake the hazelnuts in a pre-heated oven for 5-10 minutes (this is optional but helps blending the nuts and they taste waaaay better)
2. Once the nuts have cooled, blend on a high until crumpy and oily. They should get a little oily after a while.

3. Add the cacao, oil, vanilla essence, agave, almond milk and salt.

4. Blend in short sharp burts, slowly adding small bits of water as you go along. You may have to scrape the sides throughout aswell.

5. Repeat until the texture turns wet and spreadable. 
The last stage!

1. Add just over a teaspoon of your rawtella to your already flattened protein ball mixture and roll into balls.
2. Sprinkle the sesame seeds onto the parchment paper your balls were on and roll until covered.

3. Place balls in the fridge for at least 30 minutes! 

4. ENJOY! 

More to come people! 😘

J xxx

Raw Cococado Protein Slices

The usual reaction to anything involving avocado in a dessert is, “URGH, avocado, in a cake?!”. Yep, you heard me right! Avocado aint just for the savoury delights (although guac is LIFE.) I can go in SO many other things – cupcakes, cheesecake, protein balls, smoothie bowls, chocolate mousse…. The list goes on! Just some of the many reasons why I LOVE this bumpy lil green fruit, not forgetting them GOOOOD fats, which are essential to any nutritionally balanced diet! Nourishing and yummy… What’s NOT to love?

This recipe is a great dessert idea if you have friends coming over, or if you are heading to a dinner party and don’t want to go empty handed! The combination of avocado and coconut cream is sooooo damn good, admittedly the most unexpected kind of good I know, but trust me on this one! The topping is a creamy and thick, it can get a little messy when eating it with your hands, but it is finger licking good so why the hell not let your fingers get

The base is a crunchy dark chocolate, almond and coconut biscuit like texture. A little like the base of a cheesecake, but not quite as sweet as the topping is already sweet enough in my opinion! The base and the topping compliment each other perfectly. The only downfall to anything involving avocado is it will go brown within a couple of days, the taste wont be effected but it can be a little off putting when serving to people! I made this last Wednesday with a big perfectly ripe avocado and took the leftovers into work Friday to fuel my colleagues after a hectic and hot Sports Day, it went down a treat with some even wanting to make it themselves at home!

These Raw vegan protein bar are free from refined sugar – sweetened with a tiny amount of agave/maple syrup. They are also a protein bar that can be enjoyed by anyone living a gluten free, vegan, clean or paleo lifestyle!

Nutritionally they have it all and the kids will love it too!

So why don’t you avo go? (Sorry,  Any excuse for a pun! I just cant help myself!). Anywaaaaay… here’s what you will need:

Bottom ‘biscuit’ layer-

  • 2 cup Unsweetened Desiccated Coconut
  • 2 tablespoon Raw Unsweetened Cacao Powder or Protein Plant-Based Chocolate Powder
  • 2 tablespoon of Maple syrup or Agave syrup
  • 1/2 cup Virgin Organic Coconut Oil, melted
  • 2 tablespoons Creamy Almond Butter or peanut butter
  • 1 tablespoon vanilla extract

Middle layer

  • 1 large avocado
  • 2 medium bananas
  • 1/2 cup coconut cream (Coconut milk from a tin will also work, ensure it is refrigerated, remove the water and use the solid content).
  • 1/2 cup sliced almonds or almond meal/flour
  • 1 tablespoon pure vanilla extract
  • Squeeze of agave or maple if you prefer it sweeter (around two teaspoons if so).

To sprinkle on top (optional) –

  • Cacoa nibs or grated vegan friendly dark chocolate
  • Desicatted coconut


How to make it:

Bottom layer-

  1. Pour all ingredients for the bottom layer in a food processor with the S blade attachment. I am using a Nutri Bullet, which is a very powerful way to blend ingredients in raw baking!
  2. Blend for 30 second to 1 minute, or until all the mixture is consistent.
  3. Transfer into a square mould covered with clingfilm (this makes it easier to remove later!)
  4. Refrigerate while preparing the top layer.

Top layer –

  1. Slice the banana and avocado into smaller chunks.
  2. Transfer all the ingredients for the top layer into your blender
  3. Blend until smooth and consistent.
  4. Pour the mixture onto the first layer and pop back into the fridge to ‘set’ for around 1-2 hours (the longer the better!).

Once set, add any toppings you wish to! I added cocao nibs and some desiccated coconut which was amazzzzing!

Hope you like it guys 🙂

J xxx


Paleo Pizza



If I told you, you could have a pizza that tasted and had the same texture as pizza, but was completely gluten, dairy and ‘naughty’ free (and no it isn’t a cauliflower or broccoli based pizza), would you believe me? Well better start believing baby, because I have created just that! It’s like a pizza fantasy come true! (Well, lets be honest, the dream would be a pizza not making you fat full stop, but one dream at a time hey!).

Having had quite a drunken night Friday (it doesn’t take much), followed by an active day Saturday, I took it upon myself to listen to what my heart desired… I dug real deep and heard it call out for pizza. The heart wants what it wants, never deny it!

If you follow my blog it is either because you are 1. Trying to eat a little ‘cleaner’, or 2. Intolerances to certain types of food. Am I right or am I right? I LOVE pizza but it really doesn’t love me, I get tummy cramps and my tummy goes so bloated, even for days after eating it! Pizza and dates do not mix let me tell you! (That is if I was ever going to go on a date!).

Yes, this recipe is still a little on the carby side, unlike the broccoli based pizza recipe I posted a few months ago, BUT it is completely paleo and god damn delicious! I was amazed at how much it rose when baking and how it formed a dough like texture whilst cooking. The actual mixture didn’t feel like dough, so I was a little sceptical at first, but it is definitely the closest I’ve got to the real thing, minus the tummy upset! RESULT!

The best thing about this recipe is you can pretty much top the pizza with whatever the hell you want. I was craving a meaty-veggie-everything type of pizza. Chorizo, my favourite vegetables and a bit of mozzarella for cheesiness. (I went a bit og the paleo plan for

So before you order that Dominoes pizza, give this easy recipe a go. I promise it will fulfil those comfort food cravings!

What you will need for the crust:

  • 1 cup almond meal
  • 1 cup coconut flour
  • 1 tsp baking powder
  • 2 tsp garlic powder
  • 4 eggs
  • 3 tbsp extra-virgin olive oil
  • ½ cup coconut milk


Topping idea:

  • A few tablespoons of tomato passata
  • 1/2 cup of chopped mushrooms
  • 1/2 cup of chopped aubergene
  • 1 cup of spinach
  • 2 small uncooked  chorizo sausages
  • 1 teaspoon of oregano
  • 1 teaspoon of basil
  • 1/2 cup of grated mozzarella cheese


How to cook:

  1. Preheat your oven to 190 degrees.
  2. Always begin your pizza making by preparing the crust as the crust requires some cooking time without the toppings.
  3. In a large bowl, combine the coconut flour, almond meal, baking powder and garlic powder.
  4. Start mixing in the wet ingredients, whisk as you do this, because it helps prevent the dry ingredients from clumping. Once the mixture starts forming a batter, ditch the whisk and finish forming using your hands. (The batter will seem quite soft and much different in texture than the usual pizza dough, but once cooked it will take the right form.)
  5. On a well greased and rimmed pizza pan, pour in the batter and spread it until it’s covering the complete surface. (You can use a big cake tin rim to do this with if you don’t have a pizza pan and remove once mixture is moulded into a pizza shape.
  6. Throw just the crust in the oven and allow it to bake alone for 15-20 minutes.
  7. Meanwhile, prepare all of your toppings so that you just have to put them on once the crust has baked.
  8. For the toppings, simply heat a pan of a medium heat and cook the sliced chorizo, mushrooms , aubergine until they are well-cooked. Throw in the spinach last for 1-2 minutes.
  9. Spread the passatta sauce on the surface of the crust, as much or as little as you like, followed by the cheese then add the cooked ingredients on top.
  10. With the oven still at 190 degrees, bake the whole pizza for another 10 or so minutes, just to allow the cheese to melt.


And there you have it! Little prep, little cooking, and a great pizza to enjoy with your family or friends!

Enjoy my pizza lovers!

J xxx