Frozen raspberry ginger coconut yoghurt

This past week I have been a bit under the weather and was looking for a soothing snack. I decided to make my own frozen yoghurt, but with coconut yoghurt. I added the raspberries for their antioxidants and the ginger to help my immune system (and to scare away my cold) – it seems to have worked a treat!

This frozen coconut yoghurt is the perfect dish to eat when you’re sick or to cool you down this coming summer.

Creamy goodness!

Frozen raspberry ginger coconut yoghurt

Serves 1


  • 1/2 cup frozen raspberries
  • 1/2 cup coconut yoghurt
  • 1 tsp fresh ginger, peeled and grated


  1. Place all ingredients in a blender/food processor.
  2. Blend/process for 3-5 minutes until well combined.
  3. Serve and eat immediately. Enjoy!

What soothing snacks do you eat when sick?

Raw fig raspberry pistachio cheesecake

When my sister visits she always requests pancakes and a cake of some variety. As I’ve been making a lot of chocolate desserts lately I thought I’d mix it up and keep it light by making a fruit cheesecake.

The flavours for this cheesecake were inspired by a fig, date and pistachio baked tart I used to make so this is my raw cheesecake version.

Base ingredients

I incorporated the dates and pistachios into the base as I wanted to leave the figs of the filling.

Cheesecake base

I love the flecks of green the pistachios lend this base. It turns what could be any other cheesecake base into something special and contrasts well with the pink from the raspberries.

Pouring the filling

I added raspberries to give the cheesecake a beautiful pink colour. I know this slightly veered away from my original flavour inspiration but I believe it enhances the flavour of the filling.

Ta-da! Ready for the freezer

Not only do the colours complement one another, the flavours do too. They are so fresh and fruity! This cheesecake melts in your mouth and takes your tastes buds on a journey!

Fresh and colourful!

The cheesecake can be stored in a sealed container in the freezer for up to two weeks (cut into slices before freezing). It can also be stored in the fridge in a sealed container for up to four days.

Raw fig raspberry pistachio cheesecake

Serves 16


  • 1 cup raw pistachios
  • 1 cup raw macadamias
  • 8 medjool dates, pitted
  • 2 cups raw cashews
  • 8 figs, dried
  • 1/4 cup 100% pure maple syrup
  • 2 tsp vanilla extract
  • 1 TBSP lemon juice
  • 4 TBSP coconut oil
  • 1 cup almond milk
  • 1 1/2 cup raspberries, fresh or frozen
  • Pistachios
  • Raspberries


  1. Place all base ingredients in a food processor and process for 3 minutes or until crumbly.
  2. Press into a 28cm tart pan which has been lightly greased with coconut oil and lined on the bottom. Place in the freezer for 20 minutes.
  3. Place all filling ingredients into a Vitamix or food processor and process for 5 minutes or until smooth.
  4. Pour into cheesecake base and even out with a spatula.
  5. Place in the freezer for 1 hour, or until solidified.
  6. Decorate, cut into 16 slices and serve. Enjoy!

I’d love to hear what flavour your favourite fruity cheesecake is?!

Raspberry macadamia white chocolate muffins

There’s something so indulgent about eating a muffin for breakfast; perhaps because they are virtually a small ‘cake’.

This muffin flavour is one what you often see at cafes. Although, I’ve really never had it before as I always used to go for the ‘so-called healthy’ bran option.

This ‘healthified’ version exceeded my expectations and is definitely one I’ll be making more often!

Making the batter

Compared to other muffin batters, this one is quite thick. However, when cooked the white chocolate softens and creates pockets of gooeyness that just melt in your mouth.

Brand of white chocolate

When looking for white chocolate at the local supermarket that was free from gluten, dairy and refined sugar this was the only one that came close to the criteria.

Unfortunately it does have some cane sugar in it but I was willing to overlook this minor detail to enjoy these muffins (considering there is only two tablespoons of honey in the batter I wasn’t too worried!)

Mixing in final ingredients

These muffins have so much texture to them. The macadamias provide a crunch whilst the raspberries are soft and delicate. Who wouldn’t love to eat these?!


They just looked and smelled too good to resist so I had one before I had a chance to take a photo!

These muffins will store in a sealed container in the fridge for up for 4 days! Either reheat in the oven at 180C/350F for 15 minutes or serve cold!

Raspberry macadamia white chocolate muffins

Makes 9 muffins
  • 2 TBSP honey
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 1/2 cups almond meal
  • 1/2 tsp baking soda
  • 2 cups raspberries
  • 1/2 cup macadamias, chopped
  • 1/2 cup dairy free white chocolate, chopped


  1. Preheat oven to 180C/350F. Line muffin tin with baking paper squares or alternatively grease with coconut oil.
  2. Mix almond meal and baking soda together in a large bowl.
  3. Add honey, eggs and vanilla extract.
  4. Add raspberries, macadamias and white chocolate, and mix well.
  5. Spoon into prepared paper.
  6. Cook for 20-25 minutes, until skewer comes out clean. Enjoy!

Delicious breakfast!

I enjoyed my muffin with a glass of homemade cashew milk. Not a bad way to start a Tuesday!

What do you like to eat for breakfast?

Cacao cinnamon pancakes with raspberry coconut chia jam

What better way to spoil your Mum on Mother’s Day this Sunday than with decadent yet healthy pancakes for breakfast?! You really can’t go wrong with chocolate for breakfast either.

Rolled oats blended into oat flour

To make my own oat flour I placed rolled oats in a blender for 1 minute until they became a flour-like consistency. If you don’t want to blend oats, you can buy oat flour from most health food stores.

Oats are full of fibre meaning you will feel fuller for longer. They also help to regulate blood sugar levels.

Chocolately pancake batter

This batter is quite thick in consistency, if you prefer your pancakes thinner just add more nut milk. I didn’t as I think they would have become too difficult to flip.

Almost cooked

The batter is surprisingly quite light in colour until you flip them, then they become a rich chocolate colour.

Raspberry coconut chia jam

Lately, I have been really enjoying making my own jam. It is so easy and I love knowing exactly what ingredients are going into it. I didn’t sweeten this jam as I like the tartness of the raspberries against the cacao flavour. However, feel free to add some honey or maple syrup to suit your taste buds.

All stacked up!

By layering the pancakes and the raspberry jam it resulted in a each mouthful bursting with flavours.

Cacao cinnamon pancakes with raspberry coconut chia jam

Makes 5 (serves 1)


Cacao cinnamon pancakes
  • 1/2 cup gluten free oat flour
  • 1 tsp baking powder
  • 1/2 cup rice milk (can use almond milk or other nut milk of choice)
  • 1 TBSP coconut oil, extra for frying
  • 1 TBSP cacao powder
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract
Raspberry coconut chia jam
  • 1 cup frozen raspberries
  • 1 TBSP chia seeds
  • 1 TBSP shredded coconut
  • 1 TBSP water


  1. In a medium bowl, mix together the oat flour baking powder, milk, coconut oil, cacao powder, cinnamon and vanilla extract.
  2. Heat 1 TBSP coconut oil in a large fry pan over a medium heat. Spoon batter onto the pan. Flip pancakes when little bubbles start to appear and cook on other side. Repeat until all the batter has been cooked.
  3. In a small saucepan place the raspberries over medium heat. Stir occasionally for 5 minutes, or until raspberries defrost.
  4. Stir in chia seeds and shredded coconut and cook the mixture down until it thickens to your desired consistency. Add water if it becomes too thick.
  5. Layer pancakes with raspberry jam, then place the nut butter on top and sprinkle with shredded coconut. Enjoy!

They didn’t last long…

How do you plan to spoil your Mum this Mother’s Day?

Coconut raspberry cake

Coconut and raspberry are a match-made in cake heaven. I don’t know why I hadn’t thought of this combination earlier! I love the pink colour from the raspberries throughout the cake, it definitely entices you to eat it. They also provide the cake with a tartness which contrasts against the honey used to sweeten it.

Cake batter

Even though this cake is quite dense, the batter is surprisingly ‘dry’. Don’t be alarmed by this, it will turn out once cooked!

Ready for the oven

Make sure you line the cake tin to ensure the cake can be removed easily once cooled. Don’t flatten the cake batter too much before cooking it as it doesn’t rise much. The little peaks provide a rustic look, plus they become crunchy once cooked!

Cooked and cooled

This cake is quite dense however I love the use of desiccated coconut as it breaks up the almond meal and provides another element of texture.

Cake time!

This can be stored in a sealed container in the fridge for up to 4 days.

Coconut raspberry cake

Serves 12

  • 2 1/2 cups almond meal
  • 1/2 cup desiccated coconut
  • 1 tsp baking powder
  • 4 eggs
  • 1/2 cup coconut oil
  • 1/2 cup honey
  • 1 1/2 cups frozen raspberries, thawed*
  • Coconut yoghurt for serving


  1. Preheat oven to 180C/350F. Grease and line a 9 inch round cake pan.
  2. Combine the almond meal, desiccated coconut and baking powder in a medium sized bowl.
  3. In a jug whisk the eggs, coconut oil and honey and add to the dry ingredients. Mix until well combined.
  4. Fold through the raspberries and pour into cake pan.
  5. Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean.
  6. Allow to cool in the pan before turning it out onto a plate. Slice, serve with coconut yoghurt and enjoy!

Note: thaw the raspberries by leaving them on the kitchen bench, don’t microwave or heat them over the stove as they will lose their shape and add too much liquid to the cake.

Do you like the combination of coconut and raspberry for a cake?