Raw Chocolate Cake

This week I have been very busy with dinner parties and catching up with friends. I am now looking forward having family come over for Christmas, having a bit of time off from work and relaxing at the beach! I made this raw chocolate cake for a dinner party I went to on Tuesday. I made the raw food cake on sunday and it was still perfect on tuesday. Being able to keep a raw cake in the fridge is one of their many advantages! Other benefits of this healthy raw chocolate cake are it is gluten free, grain free, processed sugar free, dairy free, vegan and paleo while still being delicious and crunchy. 

This healthy raw chocolate cake contains high levels of fibre to help digestion, protein, antioxidants, magnesium, potassium, good fatty acids and vitamin E. 

 serves 8-10

  • 1 1/2 cups of raw almonds;
  • 1 cup pecan nuts;
  • 1/4 cup of raw cacao powder;
  • 4 tbsp of coconut oil;
  • 3 tbsp of maple syrup;
  • 3 ripe bananas;
  • 2 tbsp of maple syrup ( or other sweetener);
  • 2 tbsp of raw cacao powder;
  • 2 tbsp of coconut milk;
  • 1 tbsp of chia seeds; (you can leave them out but decrease the coconut milk)
  • pinch of salt;

  1. Mix almonds and pecans in a food processor;
  2. Add in cacao powder;
  3. Add maple syrup and coconut oil;
  4. Press down into cake( or tart) mould with your hand or glass. 
  5. For the top layer mix in bananas and cacao & salt into the food processor;
  6. Add in maple syrup, coconut milk and chia seeds;
  7. Layer on top of the base;
  8. Top with nuts or cacao nibs;
  9. Set in the fridge for 3 hours or overnight. 


Healthy Thai Salad

The BBQ season has officially begun. I like catching up with friends around lunch for a bbq salad and nibbles. I got invited to a Christmas dinner at a friend's place this afternoon and got asked to bring a salad but not a green salad as someone else was already doing a green salad. 
Most of the salads I make are green salads so I had to think and came up with this delicious and healthy raw vegan paleo thai salad. 

This healthy  Thai salad is also really good served with coconut poached chicken or on its own for a light summer lunch. 

Ingredients - for 4:

  • 2 carrots;
  • 1 zuchini;
  • 1/4 red cabbage;
  • 4 spring onions;
  • handful of bean sprouts;
  • coriander;
  • mint;
  • 1 tbsp pine nuts
  • 2 chilies
  • salt;
  • pepper;
Coconut Cashew Cream Dressing:
  • 1/2 cup cashews soaked;
  • 3 tbsp coconut water/ coconut milk;
  • 1 tbsp coconut amino acids or soy sauce;
  • salt & pepper;
  • 1/2 lemon juiced;
  • dash of cayenne pepper


  1. Wash all your vegetables;
  2. Using a spiralizer ( or a julienne peeler or a grater) make noodles with the carrot  and zuchini;
  3. chop the red cabbage and spring onions fineley;
  4. Mix it all together with the bean sprouts;
For the dressing:
  1. Soak cashews overnight or for a few hours in water;
  2. Rinse and blend in a food processor;
  3. Add coconut water or coconut milk;
  4. Add lemon juice and amino acids (or a bit of soy sauce);
  5. add salt and pepper to taste and a dash of cayenne pepper;
  6. Pour on top of the salad;
  7. Add chopped mint and coriander;
  8. Top with pine nuts and 2 chopped chilies (more or less depending if you like spicy food)


Summer Cocktail Green Smoothie

As a result of not being able to chew recently and having quite a few ripe mangoes at home I created this delicious and healthy summer green smoothie recipe. I seem to have a thing for mango smoothie recipes and green smoothie recipes! 

I used this recipe to enter a green smoothie competition by Natural Raw C (a coconut water brand) so fingers crossed they like it and pick me as a winner ! I also hope you like it too!

  • 1 mango;
  • 300 ml of coconut water;
  • 2 handfuls of spinach;
  • 2 tsp of coconut butter;
  • 6 mint leaves;
  • dash of cinnamon;
  • dash of turmeric;
  • dash of spirulina;
  1. Mix everything together in a blender;
  2. Enjoy :)


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