The OMG Sundae

I just HAD to title this The OMG Sundae as that is all my sister and I were saying after each bite. As she was visiting last weekend I wanted to make her something delicious for dessert. We absolutely love ice cream so what better way to enjoy it than with decadent yet healthy toppings?!

Coconut ice cream!

I used CocoLuscious Vanilla Ice Cream and chose the gold version as it is sweetened with coconut sugar not agave syrup. This also made it taste slightly caramelly. I paid $14 for this tub so it’s a little on the expensive side, however it is a rare treat that I am happy to indulge in. Plus you only really need 1 scoop so it will definitely last longer.

Cookie dough bite ingredients

One of my favourite past times was eating raw cookie dough, I honestly believe it tastes better than the baked cookies!

Raw cookie dough! YUM!

It doesn’t take long before all the ingredients come together to form a dough.

Little morsels of goodness!

After these little morsels of goodness have been in the fridge to harden, they become slightly chewy from the almond butter and crunchy due to the cacao nibs.

Decadent chocolate sauce

This sauce is beyond amazing. It’s so velvety and smooth that it’s hard to stop at only one spoonful.

The OMG Sundae!

This is best served immediately however the cookie dough bites, chocolate sauce and salted caramel sauce can all be kept in the fridge for up to two days in sealed containers.

The OMG Sundae

Serves 4


  • 4 scoops coconut ice cream or any dairy free ice cream
Mini cookie dough bites
  • 1/2 cup almond meal
  • 1 TBSP coconut oil
  • 1 TBSP almond butter
  • 1 TBSP 100% pure maple syrup
  • 1/2 tsp pure vanilla extract
  • 2 tsp cacao nibs
Chocolate sauce
  • 1/3 cup cacao butter, melted
  • 1/2 cup cacao powder
  • 2 TBSP 100% pure maple syrup
  • 1/2 tsp pure vanilla extract
Salted caramel sauce
  • 2 TBSP almond butter
  • 3-4 TBSP 100% pure maple syrup – depending on how sweet you like it
  • 2 tsp almond milk
  • 1/2 tsp salt


  1. Place all cookie dough bite ingredients in a large bowl. Mix until it forms a dough. Roll into thumb-sized balls and place in the fridge to harden.
  2. Place cacao butter in a small saucepan over low heat. Stir occasionally until melted. Add in cacao powder, maple syrup and vanilla and mix until well combined.
  3. Place all salted caramel ingredients in a small bowl and mix together well.
  4. Place 1 scoop of ice cream, a handful of mini cookie dough bites, and a dollop of both chocolate and salted caramel sauce in each bowl. Enjoy this decadent dessert!

What’s your rare foodie treat?

Superfood pancakes

As it’s nearing the end of my university semester I’ve had a very busy week so I thought I’d treat myself with pancakes this morning.

One of the things I love most about healthy pancakes is that I basically use the ingredients I would for porridge, but I convert them to make pancakes. This keeps breakfast interesting and always exciting!

Dry ingredients

The chia seeds, flaxseed meal, goji berries and quinoa flour ensure these pancakes are full of fibre.

Pancake batter

If the batter is too thick, just add a little more almond milk to thin it out.

Cooked and stacked

The contrasting texture and flavour of the cacao nibs and the goji berries work really well together.

Decorated and ready to be devoured

These pancakes will keep in the fridge for up to three days in a sealed container.

Superfood pancakes

Makes 6 pancakes


  • 1/2 cup quinoa flour
  • 1 tsp baking powder
  • 1 TBSP chia seeds
  • 1 TBSP flaxseed meal
  • 1 TBSP goji berries
  • 1 TBSP cacao nibs
  • 1 tsp cinnamon
  • 1/2 cup almond milk
  • Coconut oil for frying
  • Coconut yoghurt for layering between pancakes
  • Strawberries, pumpkin seeds and almond butter for topping


  1. Mix together quinoa flour, baking powder, chia seeds, flaxseed meal, goji berries, cacao nibs and cinnamon in a medium sized bowl.
  2. Add in almond milk and mix until all combined.
  3. Heat coconut oil in a large fry pan over medium heat. Spoon batter into pan.
  4. Flip pancakes when little bubbles start to appear and cook on other side. Repeat until all the batter has been cooked.
  5. Layer stacked pancakes with coconut yoghurt and top with strawberries, pumpkin seeds and almond butter. Enjoy!

How do you like to treat yourself after a busy week?

Choc chip chai buckwheat pancakes with strawberries and chocolate almond butter

When I first adopted my healthy lifestyle I never thought I’d be able to make or eat healthy pancakes. It just seemed too good to be true! However, I have since proved myself wrong and now realise just how healthy and filling pancakes can be.

Here are some pancake tips I’ve come to learn which I thought I’d share with you:

  • Quinoa flour, buckwheat flour, oat flour and almond meal in my opinion make the best pancakes.
  • You don’t always need to use eggs to make fluffy pancakes, baking powder seems to do the trick for me.
  • The simpler the pancake batter the better as it allows me to be creative with my toppings!

In relation to that last point: don’t get me wrong I loved my coconut carrot cake pancakes but they will be kept for special occasions, not to have on a weekly basis (or so I say!).

Chai tea bag

Instead of adding all the spices for chai individually, I just steeped a tea bag in hot water to get the subtle chai flavour throughout my pancakes.

Pancake batter

This batter is very smooth in consistency and does not require any time to ‘rise’.

Almost cooked!

By adding the cacao nibs it balances out the earthiness of the buckwheat and chai flavours. It also adds an extra chocolate element as who doesn’t love to have some chocolate for breakfast?!

Decadent breakfast!

The strawberries add a freshness and the chocolate almond butter continues the chocolate theme.

These pancakes will keep in the fridge in a sealed container for up to two days.

Choc chip chai buckwheat pancakes

Makes 8 small pancakes


  • 1 cup buckwheat flour
  • 1 cup boiling hot water
  • 1 chai tea bag
  • 3 TBSP cacao nibs or dairy & sugar free dark chocolate chips
  • Macadamia oil for cooking
To serve
  • Fresh strawberries or fruit of your choice
  • Chocolate almond butter or nut butter of your choice
  • Cacao nibs for sprinkling


  1. Place hot water and chai tea bag in a cup and steep for 5 minutes.
  2. Gradually add chai tea to buckwheat flour until you have a smooth batter.
  3. Heat macadamia oil in a large fry pan over medium heat. Spoon batter into pan and sprinkle some cacao nibs on top.
  4. Flip pancakes when little bubbles start to appear and cook on other side. Repeat until all the batter has been cooked.
  5. Stack pancakes, top with strawberries and finish with a TBSP of nut butter. Then, enjoy!

Do you have any pancake tips that you have come to learn?

Date, cacao and oat cookies

There’s something so homely about having freshly baked cookies in the house and when they’re as healthy as these there is even MORE of a reason to bake them!

Ever since I was a little girl I was always in favour of making cookies and cakes from scratch as then I knew exactly what ingredients were going into them.

Main ingredients

These cookies are full of complementing textures. The dates lend the cookies a slight chewiness whilst the almonds and cacao nibs provide a crunch.

Flax egg

I am not vegan but I often like to make treats that are. A flax egg is what vegans use as an egg replacer. When flaxseed meal comes into contact with water it becomes thick and gelatinous, like the consistency of a whisked egg.

Flax egg to bind

As you can see the flaxseed meal has thicken significantly and acts as a binding agent in the ‘dough’.

All mixed

I have used cacao nibs in these cookies however they can be quite bitter if you’re not used to the taste. I would recommend using dairy & sugar free dark chocolate chips instead.

Rolled and ready for baking

You will have to squish the ‘dough’ together when rolling to ensure the cookies stay together.

Golden cookies

These cookies will keep in a sealed container in the pantry for up to four days.

Date, cacao and oat cookies

Makes 25


  • 1 1/2 cups rolled oats
  • 1/2 cup almonds, roughly chopped
  • 8 fresh dates, pitted and chopped
  • 1/2 cup cacao nibs or dairy & sugar free dark chocolate chips
  • 1/4 cup shredded coconut
  • 1 tsp cinnamon
  • 2 TBSP flaxseed meal*
  • 6 TBSP water*
  • 1/4 cup almond meal
  • 2 TBSP coconut oil


  • Preheat oven to 180C/350F. Line baking sheet with baking paper.
  • Whisk flaxseed meal and water in a bowl and set aside to thicken to make a flax egg.
  • Combine rolled oats, almonds, dates, cacao nibs, coconut and cinnamon in a separate large bowl.
  • Add flax egg to large bowl and mix together.
  • Add almond meal and coconut oil, mix until well combined.
  • Roll 25 evenly sized balls and gently press down with your fingers.
  • Bake for 12-15 minutes or until golden. Cool on a wire rack.
  • Enjoy with a cup of tea or coffee!

Note: you can replace the flax egg with two free range eggs

Have you every used a flax egg when cooking before?

Cookie dough cake pops

My sister visited from Sydney last weekend and since seeing these cake pops on my Instagram account @emmalaurenfood she put in a request for me to make some for her to enjoy whilst she was here!

I like variety in my food so I made a cookie dough flavour this time around.

Cookie dough ball mixture

This ‘cookie dough’ mixture is chewy from the almond butter yet still has a crunch from the cacao nibs.

Rolled and ready for the freezer!

I love the flecks of dark chocolate from the cacao nibs throughout the cake balls.

Beautiful bunch of cake pops!

These vegan cake pops will keep in a sealed container in the fridge for up to 1 week and in the freezer for up to 1 month.

Cookie dough cake pops

Makes 16 cake pops


Cookie dough
  • 1 cup raw cashews
  • 8 fresh dates, pitted
  • 1 tsp vanilla extract
  • 2 TBSP almond butter
  • 1/4 cup cacao nibs or dairy free dark chocolate chips
Chocolate coating
  • 4 TBSP coconut oil
  • 1/2 cup cacao butter
  • 1 cup cacao powder
  • 2 tsp vanilla extract
  • 4 TBSP 100% pure maple syrup
  • 16 skewers
  • 1/4 cup crushed raw cashews


Cookie dough
  1. In a food processor, process cashews and dates for 1 minute, or until crumbly. Add vanilla extract and almond butter and process for 3 minutes, or until it all comes together. Stir in cacao nibs.
  2. Form 16 round balls then place in the freezer for 10 minutes to harden (make the chocolate coating during this time).
  3. Take out of freezer and place a skewer in each ball.
Chocolate coating
  1. Place coconut oil, cacao butter, cacao powder, vanilla extract and maple syrup in a small saucepan over low heat. Stirring constantly for 2 minutes or until it has all melted and become velvety.
  2. Place chocolate and extra crushed cashews in separate shallow bowls and roll cake pops in just the chocolate coating.
  3. Place cake pops in small cups upright in the freezer for 10 minutes.
  4. Repeat the dipping process and finish by dipping the top in crushed cashews. Place in the freezer for another 10 minutes. Then enjoy!

Note: you can substitute the 100% pure maple syrup for honey

If you have leftover chocolate coating place it on baking paper and sprinkle with leftover crushed cashews then place in the freezer, break into pieces when frozen and you have homemade chocolate to enjoy!

Decorated with crushed cashews

Have you made cake pops before?