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Raw, vegan, gluten free, dairy free and refined sugar free desserts and treats! 


Raspberry, Cacao and Coconut Protein Balls

Claire Dinan

Raspberry, coconut and chocolate have always been a match made in heaven. This recipe can be made with or without the protein (just substitute for more 50g more almonds). The added protein helps aid muscle recovery and makes it perfect for a post workout snack with natural sugars to replenish energy.


200g almonds

125g medjool dates

2 scoops My Protein vanilla and raspberry vegan Whole Fuel protein powder

2 tbsp chia seeds

2 tbsp cacao powder

4 tbsp coconut oil

¼ cup water

Desiccated coconut to decorate


  1. Put almonds in a food processor until broken into very small pieces.
  2. Add the dates, protein powder, chia seeds, cacao powder and coconut oil and mix in the food processor again until well combined.
  3. Add water until the consistency is sticky and will hold together.
  4. Roll in to balls.
  5. Roll the balls in the desiccated coconut until covered.
  6. Pop in the fridge and you have a healthy snack whenever you want!
This recipe was created by Rebecca Clawson. Rebecca is currently studying Nutrition and is a lover of all things healthy. Give these babies a try and let us know what you think! Check out her account on @grindandblossom

Chocolate and Cherry smoothie bowl

Claire Dinan

Because who doesn't love smoothie bowls? Especially when they include cherry and chocolate. You won't be able to resist this one.







75g frozen banana

75g frozen cherries

2 tbsp cacao powder

2 tbsp almond butter

90 ml cashew milk

1 tbsp ground flaxseeds

heaped spoonful coconut yoghurt - I used vanilla 

1 tbsp cacao almond butter/almond butter

1 piece raw chocolate, chopped

A  handful of your favourite plain/chocolate/berry granola - I used a buckwheat based one


1. Blend the first set of ingredients up to the flaxseeds in a high speed blender utnil silky smooth and ice cream like in consistency.

2. Pour into a bowl and smooth over with the back of a spoon.

3. Dollop on the yoghurt and nut butter.

4. Scatter over the granola.

Sprinkle with chocolate (optional... but recommended) 


This recipe was created by Jordan. Head on over to @leitchycreates to check out more of her recipes


Claire Dinan

These are an amazing vegan alternative to your regular tiffin. It has the perfect balance between chewy and crunchy, we love making a big batch and popping them in the fridge to satisfy those sweet cravings (not that they ever last that long). The best part about this recipe is that you can change up the ingredients so easily - feel free to substitute any of the nuts or fruit with your favourites. 


50g chopped pecans
70g dried cranberries
30g pumpkin seeds
3 tsp chia seeds
30g chopped brazil nuts
30g gelatine-free marshmallows
20g cacao nibs
50g milled flaxseed
50g chopped medjool dates
4 tbsp coconut oil
2 tbsp peanut butter
2 tbsp agave nectar
2 tbsp cacao powder
200g dark chocolate (70% or higher)
Desiccated coconut to decorate


 1. In a large bowl, mix together the chopped pecans, dried cranberries, pumpkin seeds, chia seeds, chopped brazil nuts, marshmallows, cacao nibs, flaxseed and medjool dates
2. Melt together the coconut oil, peanut butter, agave nectar and cacao powder
3. Pour this mixture over the dry ingredients and mix until it is all combinedPress into a lined tin and refrigerate for 1 hour
4. Melt the chocolate and pour over the top. Sprinkle the desiccated coconut to decorate
5. Refrigerate for 1 hour. Slice into squares

This recipe was created by Rebecca Clawson. Head on over to @grindandblossom to check out more of her goodies. 



Peanut Butter and Tahini Chocolate Smoothie Bowl

Claire Dinan

Peanut butter, yes. Tahini, yes. Chocolate, yes. For breakfast? Yes please. 

Trust us when we say you won't regret making this little bowl of heaven.  Banana and creamed coconut make a deliciously smooth (and creamy)  base and the addition of cacao, tahini and peanut butter is a flavour combo everyone needs in their life. 


150g frozen banana
2 tbsp cacao powder
1 tbsp tahini
1 tbsp peanut butter
15g coconut creamed
85ml cashew milk or chocolate protein shake
1 tbsp cacao nibs

Optional toppings:
A handful of your favoruite plain or chocolate granola - I used a buckwheat one
A small handful of frozen raspberries, crumbled
1 tbsp cacao nut butter or peanut butter
1 Nutty Cacao peanut butter cup, chopped
A sprinkle of dessicated coconut


1. Blend the first set of ingredients in a high speed blender until smooth and thick and combined
2. Add the nibs and pulse to combine
3. Scoop the smoothie into a bowl and smooth over with a spoon
4. Top with your favourite toppings! We scattered, dolloped, crumbled, poured and sprinkled with granola, nut butter, raspberries, Nutty Cacao and coconut.

Dig in!

This recipe was created by our newest member of the Nutty Family - Jordan. Jordan is a health blogger who creates  healthy, grain and gluten free recipes. If you like what you see, you can find more delicious recipes at or drool over her pictures @leitchycreates (we do regularly)

Hazelnut Loaf

Claire Dinan

If you like gooey moist (you don't have to like the word ;)) cake, you won't be able to say no to this recipe. With only 6 ingredients it's so easy to throw together and pop in the oven, your kitchen will be smelling incredible in no time. 

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  • 1 cup hazel nuts
  • 1/2 cup 100% organic maple syrup
  • 4 tbsp cocoa
  • 2 ripe bananas
  • 3 eggs
  • 1.5 tbsp baking powder





  1. Preheat the oven to 180c.
  2. Greece your loaf tin. I used coconut oil.
  3. Roast the hazel nuts for 10 mins.
  4. Once they have cooled down put them in the food processor until they have turned into a dust consistency.
  5. Place the ready of the ingredients into a the food processor and blend until the mixture is silky smooth.
  6. Pour the mixture into the greased loaf tin and bake for 50 mins.


This recipe was created by @gurlgoneraw. Ella (gurlgoneraw) is a model and is all about a healthy lifestyle. Cooking is her passion and she loves creating new and exciting recipes, go check out her blog for more delicious treats!

Healthy Granola Bars

Claire Dinan

These bars are packed full of healthy fats, fibre and energy to keep you going through the day. They’re also vegan, gluten free and refined sugar free so make a big batch at the start of the week and pop them in your bag for a healthy alternative on-the-go snack. 



100g pecans
100g hazelnuts
25g pumpkin seeds
1 tbsp chia seeds
100g medjool dates, pitted
100g dried fruit – I used a mix of dried apricots and sultanas
200g gluten free oats
1 medium banana, mashed
2 tbsp coconut oil, melted
1 tbsp maple syrup
1 tsp cinnamon 


  1. Pre-heat the oven to 180 degrees C
  2. Roughly chop the pecans and hazelnuts, or use a food processor but make sure some there are still some larger pieces 
  3. Chop the dates and other fruit into small pieces
  4. Mix together the nuts, seeds, chia seeds, dates, fruit and oats
  5. Mix in the melted coconut oil, mashed banana, maple syrup and cinnamon
  6. If the mixture looks too dry, add more coconut oil until you reach the desired consistency
  7. Press into a lined tin
  8. Cook for 20 minutes, or until golden 
  9. Cut into squares when cool
This recipe was created by Rebecca Clawson. Rebecca is currently studying Nutrition and is a lover of all things healthy. Give these babies a try and let us know what you think! 

Peanut Butter Filled Raw Chocolate Hearts

Claire Dinan

It doesn’t get much better than peanut butter and chocolate in our eyes. These beauties are perfect to keep in the fridge and pop in the mouth when the sweet cravings hit. For all you peanut butter lovers out there, this one is for you.

What you need:

1 Heart mould tray  
1 Bain Marie 


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1 cup/200g cacao butter (finely chopped/grated)
3-5 tbsp maple syrup
1/2 cup cacao powder
1 tsp vanilla extract
Pinch sea salt

Peanut butter filling:
3/4 cup natural smooth peanut butter



1. Melt the cacao butter in a Bain Marie over a medium heat until completely melted (if you don't have a Bain Marie don't worry, a bowl over a saucepan does the same job!)

2. Take off the heat and whisk in the cacao powder, maple syrup, vanilla extract & salt

3. Pour a small amount into each of the moulds (about half a centimetre) then place in the freezer for 5-10 mins to set

4. Take the tray out of the freezer and spoon in about half a teaspoon of peanut butter into each mould

5. Carefully pour the rest of the chocolate over the peanut butter until each mould is flat and smooth

6. Place back in the freezer for 20 minutes until completely set, then gently pop each one out! Store them in a container in the fridge/freezer and enjoy!

This recipe was created by our very own brand ambassador Gina Burgess. Gina has a passion for a vegan, GF and refined sugar free lifestyle. She loves baking and creating healthy recipes and we’re proud to have her as part of the Nutty Family! You can find her on Instagram at @ginabnutrition

Salted Almond and Date Caramel

Claire Dinan

IT'S PANCAKE DAY TOMORROW! We often get asked to share the recipes we post so in celebration of pancake day, we thought we would start with this salted almond and date caramel recipe. Don't feel the need to limit yourself to only using it as a pancake topping though- this little number can be eaten with just about anything. Spread it on toast, pipe it on top of a raw cheesecake, make truffles and coat them with chocolate or just straight out of the jar with a big spoon (our personal favourite). With only five ingredients and a processor needed you'll be a much happier person in no time at all. 


2 cups dates
1/4 cup roasted almond butter
1/4 cup almond milk
1 tsp raw vanilla powder
1 tsp salt


1. Soak your dates in warm water for 15 minutes
2. Drain your dates and pop them in the food processor or high speed blender
3. Process the dates for a few minutes
4. Add the almond butter, milk and salt and blend until smooth.

Make sure you regularly scrape down the sides. 

Voila! You now have a delicious caramel spread. Bottle it up and store in the fridge for up to a week.