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




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.