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Banana Chocolate Cream Pie in your face!


You know what’s awesome?  When you try something and it works out like a dream.  That was the case with this dessert.

I swapped from my usual sweetener to using powdered stevia to try it out and it turned out so good.  I’m really impressed with this stevia as there’s no after taste.

This recipe is easy and keeps well in the fridge for up to 4 days.

You will need a blender and a food processor.  If you don’t have a blender that’s cool, just use your food processor to make the chocolate cream but make sure you get all the lumps out.

Let’s dance.

 Banana Chocolate Cream Pie

Banana Chocolate Cream Pie

Makes one 20 cm pie dish


1 banana

Chocolate Cream

3 small avocados or 2 large ones

1/2 cup of unsweetened almond milk

2 TBS of powdered stevia (I used Natvia brand)

3 TBS raw cacao powder

1 TBS of arrowroot powder

1 tsp of vanilla extract


2 cups of raw almonds

2 TBS of coconut oil

1/2 tsp of Himalayan pink salt

1 tsp of vanilla extract

1/4 cup or raw cacao powder

1/4 cup of maple syrup




Line a 20 cm cake tin with removable base with baking paper and set aside.  To make the crust, add all of the ingredients to the food processor and process until you get fine crumbs that hold together when pressed.  Pour the mixture in to the prepared tin and press down evenly, coming half way up the sides.  Place in the fridge to set.

Chocolate Cream

Place all ingredients in a blender or food processor and blend/process until mixture is totally smooth and fluffy.

To assemble the pie, cut the banana into coins, and place on the bottom of the ready made crust.  Then pour in the mixture and use a spatula to spread it out evenly and flatten the top.

Cover and place in the fridge to set overnight or for at least 5 hours.


This pie cuts well straight from the fridge but be mindful that the chocolate cream will still be a cream like consistency so it does not cut in perfect lines.


Peas, love and mungbeans



The Superfood Cheesecake Slice



Last week I made a beautiful lime and raspberry cheesecake with a coconut crust, however, I forgot to write down any quantities.  So I decided to remake it and this time I made sure I wrote the recipe down so that I could share it with you.

I don’t know about you, but every time I make a treat, I can’t help but try and get as many nutritious ingredients into it as possible.  This cheesecake is a perfect example of that, and I can tell you with great confidence that it tastes amazing.  Yes, I am well aware that I am tooting my own horn, but what can I say, this tastes amazing.

I used Nature’s Way Super Greens + Wild Reds powder to add an antioxidant boost and because it has a lovely berry flavour that just makes this dessert shine.

As you can tell, I’m currently obsessed with their products since discovering their spirulina powder (life saver).

The best thing about this powder is that it still has all the amazing green ingredients like spirulina, kale, wheat grass, spinach, e.t.c., but it tastes good.  Which just means that sneaking it into the kids smoothies is not an issue and it can easily be dissolved in your choice of milk or water.


If you want to learn more about it, or are wanting to know the exact ingredients, go to their website and take a peak.  They also have this amazing one with raw cacao that I’m going to try next.  I really like this line because it has no artificial colours, flavours or preservatives and is easy to find at places like Woolworths, Coles, My Chemist, Chemist Warehouse and online here.


Lime & Raspberry Cheesecake Slice

Makes 10 slices using a 8 x 4 x 25  slice tin



1 1/2 cup of shredded coconut

1/4 cup of flaxmeal

6 medjool dates, pitted

1 tsp of vanilla extract

pinch of Himalayan pink salt

Lime Layer

2 medium ripe avocados

1 TBS of coconut oil, melted

1/4 cup of maple syrup

2 TBS lime juice

1/8 tsp Nature’s Way Flavoured Spirulina powder (optional but recommended and you can find it at Woolworths or here)

Raspberry Layer

1 cup of raw cashews, soaked overnight and rinsed well

3 TBS coconut oil, melted

1/3 cup unsweetened coconut milk

1/4 cup of frozen or fresh raspberries (if frozen, defrost first)

1/4 cup of maple syrup

3 tsp of Nature’s Way Super Greens + Wild Reds powder

Extra fresh raspberries


Line your slice tray with baking paper and set aside.  If you haven’t got a pan this particular size, I suggest using a cupcake pan and lining with cup cake liners


Add all ingredients to a food processor and process until fine crumbs form and mixture holds together when pressed. Add mixture to prepared pan and press down to form an even crust.  I like to use the bottom of a wide glass to get the mixture even and tightly packed.  Set aside.

Raspberry Layer

Add all of your ingredients to a blender, except for the  extra fresh raspberries, and blend until smooth.  Like really smooth.  Should be silky in texture.

Pour this mixture over the prepared tin that has the crust and even out with the back of a spatula.  Arrange your fresh raspberries over the base by pressing them into the mixture, pointy side up. Cover and place in the freezer for about 2-3 hours to set.

Lime Layer

Add all ingredients to a powerful blender and blend until completely smooth and mousse like.   Place in a container and leave to chill in the fridge until your raspberry layer has had time to set.

When the raspberry layer is done, spoon in the lime mixture and smooth the top with a spatula.

Cover and place in the freezer overnight.

Take out of freezer 45 minutes prior to serving and make sure you use a hot knife to cut it so that you get lovely slices.  of course if you’re making them as individual cupcakes, you don’t have to worry about that.


Enjoy, knowing that apart from tasting good, all the ingredients are actually good for you!  Doesn’t that just make it all the better?

Peas, love and mungbeans


Pumpkin and Coconut Bread


Since deciding to not use processed sugar in my cooking, I’ve been playing around with lots of different ways to sweeten things up.  I can normally get away without needing much extra sweetener in raw desserts as that can be easily added with fruit and dried fruit like dates, but when it comes to baking, it’s a different story.

Apart from banana based cakes and muffins, I find that baking really needs some kind of sweetener added to make it a proper baked goodie.

So, when Natvia approached me about contributing a recipe for their e-book, I jumped at the chance.

Now, I have to admit, I have used stevia before but I normally use liquid so it’s hard to write a recipe with exact quantities as my drop might be bigger than yours, and so on.

I like that with baking stevia you can use it exactly as you would sugar, so 1 cup of stevia equals 1 cup of sugar in recipes.  So much less complicated than getting the dropper out!

There are a lot of brands of stevia out there, but I like this one for two reasons.  One, it’s 100% natural and made from the stevia plant, and two, it’s made in Melbourne which is as local as I’m going to get from Sydney. I highly recommend it if you want to give it a go and it’s pretty easy to find, I’ve seen it at my local Woolies and I’m pretty sure they also sell it at Coles.  And if you’re in two minds, just get the smaller 200 g canister that they have available, that way it won’t be a huge waste if you decide you don’t like it.

Now what to bake?  Enter pumpkin and coconut bread.





Pumpkin and Coconut Bread

Makes 1 loaf


1 3/4 cup spelt flour (or plain flour, or wholemeal flour)

1 cup of Natvia

1 tsp baking soda

1/2 tsp Himalayan pink salt

1 tsp ground cinnamon

1/2 tsp all spice

1/4 tsp ground ginger

1 cup pumpkin puree

1/2 cup coconut oil

1/3 cup of coconut milk

1/3 cup shredded coconut

1/3 cup pumpkin seeds

1/3 cup walnuts

Extra pumpkin seeds, shredded coconut and a TBS of oats for topping (optional)


Preheat oven to 180 degrees Celcius. Lightly grease 1 loaf tin with coconut oil.  Set aside.

In a large bowl, add flour, Nativa, baking soda, salt, all spice, ginger, and cinnamon and stir to combine. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut, pumpkin seeds and walnuts. Pour the batter into the prepared loaf tin.  Top with the extra shredded coconut, pumpkin seeds and oats.

Bake for 1 hour and 15 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Remove from oven, and cover tightly with foil.  Allow to steam for 10 minutes.

Cool completely before cutting into slices.

I served mine with freshly made roasted hazelnut butter.


Whilst I don’t make cakes that often, I’m glad to know that there’s a good option to make a sugar free one that tastes good too and doesn’t have that yuck after taste.


Next time, I’m going to try and make a gluten free version so watch this space.

Peas, love and mungbeans



Spirulina Chia


There’s always that ingredient in someone’s life which they know to be good for them but because of taste, they just can’t seem to incorporate it into their day.

For me that ingredient was spirulina.   I have tried so many different ones, only for them to collect at the corner of my kitchen bench, in a little huddle of spirulina rejects.

No matter how much I tried, the strong flavour would just wreck a good green smoothie, mind you I’d still force myself to drink it as I hate wasting anything!  So off my little spirulina rejects went to the homes of those who liked the algae taste in their smoothies (>.<)

So I decided to try one more time, and chose this one by Nature’s way as it promised to be the best tasting spirulina.  Big claim but I had nothing to lose.

I decided to test it out on the green smoothie first.  I only added 1 tsp to a 500 ml smoothie made with frozen mango, spinach, celery, cos lettuce and banana and it tasted great.  Didn’t have to force my self to drink it, WIN!

But how would the taste fair up in a chia pudding?  After all, it has nowhere to hide.

Verdict: tasty


Spirulina Chia Pudding

Serves 1


2 TBS chia seeds

1 tsp Nature’s Way Tropical flavoured spirulina powder

3/4 cup coconut milk

Toppings:  I used a combination of banana, strawberries, homemade muesli and grapes.


Place the chia, coconut milk and flavoured spirulina in a jar with tight fitting lid and shake well until the spirulina is dissolved.  It will be really green, don’t freak out.

Shake a few more times and then place in fridge for 30 minutes or overnight.  When ready, stir in a tbs of coconut milk if it’s too thick, pour into your serving dish and add toppings.  Done.

This is a yummy way to make a dessert that has great health benefits.  It contains iron so it’s good for people like me who don’t eat meat or are low in iron, which is really common in women.  That’s not to say that this is enough to get your iron up, usually those with low iron or ferretin levels need to take iron tablets too but this is a great way to boost that and it also contains lots of antioxidants that protect you from free radicals as we age.  It’s also high in chlorophyll which we all know is cleansing for your system, and that can only be a good thing.  To learn more about it, you can check out the info on the Natures Way website here.


Hope that helps some of you who are on the hunt for a tasty spirulina.

Peas, love and mungbeans



chipotle cashew sauce

It wasn’t until my recent USA trip that I discovered chipotle.  Of course I’d heard of it, actually looked for it here in oz, but it’s not a common ingredient.

Anywho, a little trip (or three) to the Lincoln Park Wholefoods in Chicago fixed that quick smart.  After a wonderous few hours, scouring with great detail, each and every isle (yes, I was alone), I had arrived at the spice section, and it was rather lovely and diverse, just like I had imagined.

So, with chipotle powder in hand, I walked triumphantly to get my second hemp yerba mate latte for the day.  Oh the joys of choice!

Back home in oz, I quickly set about using it in just about everything; soups, sprinkled on salads, on top of kidney beans, mixed with dressings, e.t.c., but my favourite by far, and I hope it becomes yours too, is this chipotle cashew sauce I’m about to share with you.

Chipotle Cashew Sauce

Makes approx. 1 1/4 cups


1 cup of raw cashews, soaked and rinsed (overnight or for at least 30 mins)

1/2 cup of water

1/4 tsp of chipotle powder

1/4 tsp of cumin powder

2 TBS nutritional yeast

1/2 tsp of raw apple cider vinegar

Himalayan salt and freshly ground pepper to taste


Place all ingredients in a powerful blender, I use a Vitamix, and blend until smooth and creamy.

Taste and adjust seasoning as required.

That is all.


Now you can get to making lots of yummy things, like this pasta I did with kelp noodles:


All I did was mix 1/2 a pack of kelp noodles with 1 spiralized zucchini, some diced sun dried tomatoes , chopped kalamata olives and spanish onion.  Then sprinkled some hemp seeds on top.  YUM!

You can also add it to your fave salad as it makes a great creamy dressing.


It’s also amazing on top of tacos, or a big ass dollop on your fave bean chilli.

Whichever way you choose to use it, I hope you enjoy it.

Peas, love and mungbeans