Christmas Chocolate Bark

Christmas is just around the corner! Time to get the Christmas trees out of their boxes! Start shopping for presents and get your advent calendar ready! Christmas is my favourite time of the year. 

In preparation for Christmas I am sharing with you my special Christmas chocolate bark! Unfortunately due to the hot weather in Australia I can't use it in my advent calendar or it would melt straight away. 

It's my Christmas version of the healthy raw chocolate bark by Sarah Wilson. 

This healthy chocolate is perfect for a little treat once in a while, a delicious gift to someone special or feature on your Christmas table for sweets as a healthy dessert. 

  •  3 tbsp of raw cacao
  •  4 tbsp of coconut oil
  •  2 tbsp of honey or rice malt syrup
  • 1/2 cup goji berries
  • Zest of 1 orange 
  • Pinch of salt
  • Pinch of cardamom 
  • Pinch of cinnamon
  • Handful of cacao nibs Goji berries and chia seeds to sprinkle on top

  1. Mix melted coconut oil and cacao;
  2. Add honey spices and salt;
  3. Wash and zest 1 orange;
  4. Mix well and pour over goji berries on a plate covered with a sheet of baking paper;
  5. Leave in fridge for 1 hour or set quickly in the freezer 20 min;
  6. Break into pieces and serve. It keeps in the fridge. 


Let me know what you think of my healthy raw chocolate and if you have a favourite flavour combination I should try! 


Mango Smoothie

Mangoes are fast becoming my favourite fruit! I didn't use to like them as a child in France where mangoes were imported from overseas. I think it's because we got them green and not fresh like we do in Australia. I am so happy I have moved to a country where we have fresh local mangoes all summer long! 

I made this healthy smoothie recipe twice this week for breakfast as I love it! Mangoes are still a little pricey but I prefer treating myself to a healthy mango than processed food. 

This healthy mango smoothie recipe is also banana free which is a good change as I tend to always put bananas in my smoothies.


  • 1 small mango or 1/2 big mango;
  • 1 cup of almond milk;
  • 1 tsp of lucuma powder;
  • 1/2 tsp of maca powder;
  • 1 tsp of linseed;
  • 1-2 tsp of coconut butter;
  • 1 tsp turmeric;
  • 1 tsp of cinnamon;
  • optional: ice cubes;


- put all ingredients in a blender and enjoy!


Carrot & Orange Juice

 Since watching the documentary called "Fat Sick and Nearly Dead", my husband and I have been adding juices to our diet. This one is my favourite and really does fill me up until lunchtime (more than a banana smoothie!). It is packed with nutrients and is delicious.

I highly recommend watching the documentary and their website and you can also read more about juicing on my friend's blog healthyem.weebly.com

 This juice is full of vitamin C, Vitamin A, potassium and other nutrients. This juice is especially good for your skin. Just by looking at the colour you know it will be good for your body! 


  • 3 carrots
  • 1 orange
  • 1 lemon
  • 1cm ginger
  • dash of cinnamon
  • dash of turmeric

  1. Put each vegetables and fruit in the juicer one at a time.
  2. Add cinnamon and turmeric & mix through.
  3. Enjoy!


Healthy Chocolate Chip Cookies

I have been feeling the spirit of Christmas this weekend- even though Christmas is not before one month I went shopping yesterday to start buying Christmas presents! You can't help but feel like Christmas is coming soon when they have Christmas carols playing and decorations all over the shopping centre. I must say I don't mind the fact they start quite early as Christmas is my favourite time of the year. I loved it in France and I like it here too even though it's a very different type of Christmas. My birthday is right after Christmas (on the 28th if you feel like buying me a present!) and I have always been lucky to always be on holiday and with family during that time. This year it will be my first Christmas hosting it in my house as a married woman! I am looking forward planning a menu and decorating my house. I have already bought some decorations for the table! (Stay tuned for more healthy Christmas ideas...)

I decided to make healthy chocolate chip cookies and homemade almond milk (recipe from Kavisha Jegathesan) in the spirit of Christmas. Those cookies are of course healthy, paleo and processed sugar free.

Ingredients: (makes 12)
  • 2 eggs
  • 1/4 tsp of baking soda
  • 1/2 cup arrowroot flour
  • 1/3 cup almond meal 
  • 3 tbsp coconut oil
  • 3 tbsp coconut sugar or any other sugar/sweetener
  • 3 tbsp cacao powder
  • 1 tbsp cacao nibs (or more for a bit more crunch if you don't mind the bitterness)
  • 1 tsp vanilla
  • pinch of salt

Optional: if you don't have arrowroot flour increase almond meal to 3/4 cup.


  1. Preheat oven at 200 degrees;
  2. Mix eggs;
  3. Add flour and almond meal & baking soda;
  4. Mix with sugar and cacao powder;
  5. Add coconut oil;
  6. Add vanilla, cacao nibs and salt;
  7. Put cookie dough on a tray with baking paper;
  8. Sprinkle cacao nibs;
  9. Put in the oven for 15 min;
  10. Leave to cool on a tray & enjoy!
Optional: leave under the christmas tree with a glass of homemade almond milk for Santa Clause and his reindeers!  


Lemon Coconut Cheesecake

Last night I hosted my first Tupperware Party! I had been invited to 3 in the past years and decided to give it a go. It was a good excuse to have a girls night!
The demonstrator brought over my popsicles Tupperware moulds (I had ordered them at a previous party- stay tuned for some more ice-creams post!). I ended up getting a present for my mom, some clear containers to bring my salads into work and it came with smaller ones which would be perfect for vegetable sticks and hummus! I also got some containers made specifically for vegetables to "breathe" in your fridge. But enough about Tupperware. This post is about my healthy dessert: a raw lemon and coconut cheesecake recipe. I served this cake last night and it had success!


  • 1 1/2 cup raw cashews- noix de cajoux
  • 3 tbsp maple syrup - 3 cuilleres a soupe de syrop d'erable
  • 1 1/2 cup desiccated coconut -noix de coco en poudre
  • 1/2 cup coconut oil - huile de noix de coco
  • zest of 1/2 lemon - zest de citron
  • 1 tsp of vanilla powder-  1 petite cuillere extrait de vanille
  • 1 tsp of Cinnamon - 1 petite cuillere de cannelle
  • 1tbsp water- eau si besoin
  • 1/2 cup raw cashews - noix de cajoux
  • juice of 1 lemon - jus de citron
  • 2 tbsp coconut oil - 2 cuilleres a soupe d'huile de coco
  • 1-2 tbsp water- eau
  • 1 tbsp maple syrup - 1 cuillere a soupe de syrop d'erable


  1. Soak raw cashews in water overnight or for a few hours
  2. Drain water and put 1 and 1/2 cup in a food processor and mix.
  3. Add coconut, then maple syrup then coconut oil. 
  4. Add cinnamo, vanilla and lemon zest and put into a mould.
  5. Add water if needed.
  6. Press the base down with the back of a spoon or your hands.
  7. For the Cream: Mix the remaining soaked cashews.
  8. Add coconut oil, lemon juice and maple syrup. Add extra water if required.
  9. Lay on top of the base.
  10. Sprinkle some coconut and some more lemon zest on top of the cake.
  11. Set in the fridge for 3h or in the freezer. 
  12. It can keep in the freezer for a week or so.

  1. Laisser tremper les noix de cajoux dans de l'eau la nuit ou au moins 3h.
  2. Enlever l'eau et mettez 1 et 1/2 cup dans un mixeur puis broyer.
  3. Ajouter la noix de coco puis l'huile de noix de coco et le syrop d'érable.
  4. Ajouter la cannelle, la vanille et le zest de citron.
  5. Ajouter de l'eau si besoin.
  6. Mettre dans un moule et tasser avec la main ou le dos d'une cuillère.
  7. Pour la creme: Broyer les noix de cajoux restantes.
  8. Ajouter huile de coco, syrop d'érable, jus de citron et de l'eau si besoin.
  9. Etaler sur la base.
  10. Ajouter de la noix de coco et du zest de citron en decoration.
  11. Laisser au réfrigérateur au moins 3 h ou la nuit ou au congélateur.
  12. Le gateau reste bon au congélateur une semaine ou plus.


Tahini Tuna Tomato Salad

Tuna Tomato Salad
Who said Tuna salad had to be boring? 
If you are like me a big fan of tuna salads I highly recommend trying this salad as a way to spruce up the humble and  mundane tuna salad! 

(I advise not having tuna more than 1-2 a week due to high mercury levels found in tuna)

This is my take on the "tomates Farcies" a french recipe of stuffed tomatoes cooked in the oven with veal mince as stuffing. 

I found this stuffed tomato and tuna salad to be a great recipe for a light lunch in summer. 

Ingredients: recipe for 2
  • 2 tomatoes ( preferably organic or from the Farmers'market)
  • 1 can of tuna in springwater;
  • 2 teaspoons of Tahini;
  • Fresh herbs ( parsley/ coriander)
  • seeds (optional)
  • spinach 
  1. Wash tomatoes thoroughly;
  2. Cut the top of the tomato to keep the "hat";
  3. Empty tomato;
  4. Mix the tomato with tuna tahini,seeds and herbs;
  5. Fill tomato again with the "Farce";
  6. Put on a bed of spinach with olive oil and salt and pepper;
  7. Enjoy!


Healthy "Ferrero Rocher"

I am so proud to share this recipe with you all! I hope you like it :) 

Friday nights are fast becoming my most creative evenings in the kitchen- (it helps that I don't have to stress about the next day at work or if my husband is out at the pub with his mates!). Last night I decided to try a recipe to make healthy chocolate in preparation for christmas and 2 evenings with friends I am hosting at my house. 

I have a long love affair with Ferrero Rocher shared with my sister Charlotte. We used to count how many Ferreros in a box each were allowed to eat and we had a tally board in the kitchen to track it! I always get a box at Christmas and Easter... but now I am deeply involved in healthy eating I would like to swap the sugar, palm oil and other nasties for some more healthy and whole ingredients.

I used my heart shaped moulds (bought in France @ La Maison Du Monde) to show how much I love them! 

For the centre:

  • 1 cup of roasted hazelnuts; 
  • 2 tbsp raw cacao powder;
  • 1 tbsp of 100% maple syrup ( or rice malt syrup);
  • 1 tbsp of coconut oil;

For the chocolate sauce:

  • 1 tsp maple syrup;
  • 2 tbsp coconut oil;
  • 1 tbsp cacao powder;
+ handful of crushed hazelnuts for toppings


  1. Mix hazelnuts in a food processor until it starts sticking together;
  2. Add cacao powder and mix it well with the hazelnuts;
  3. Add coconut oil and maple syrup and mix some more (with a spoon at that stage not with the food processor)
  4. For the chocolate sauce mix the coconut oil, cacao and maple syrup.
  5. Crush more hazelnuts to use as toppings;
  6. Put the hazelnut paste in your mould ( around 1 teaspoon) add  the chocolate to cover it well and top with a few crushed hazelnuts;
  7. Leave to set in the freezer;
  8. Enjoy straight from the freezer or leave to thaw in the fridge for 1/2- 1 h.


Raw "Oatmeal"

This is not my recipe but I thought I would share it on my blog in case other people want to make it! The recipe was first shared on Instagram by @eattothrive. 

This recipe does not contain any grains, dairy or processed sugar and is great for people who love oatmeal or want to change their breakfast routine once in a while. 

I pre made mine the night before and enjoyed it in the morning without having to spend time making it. 


  • 2 apples;
  • 1/2 cup raw cashews or almonds;
  • juice of 1 lemon to keep the apple looking nice;
  • 1 tbsp grated coconut;
  • Toppings: (optional)coconut, chia seeds, honey, nuts


  1. Wash well your apples and chop them into quarters;
  2. Chop apples in food processor (I did mine in 2 batches)- it's best to keep it a little bit chunky.
  3. Put chopped apples aside and mix with lemon juice;
  4. Mix nuts and coconut in food processor;
  5. Mix nuts and apples togethers;
  6. Add your toppings;
  7. Keep in the fridge overnight (optional)
  8. Enjoy! 

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