Category Archives: Dates

Acai and Baobab Breakfast Bowl

Acai, Berry and Baobab Breakfast Bowl

I fell a bit out of love with breakfast last week, for some reason I could just never figure out what exactly I wanted and so my smoothies, juices and granola bowls never quite hit the spot… until this bowl, which magically rekindled my love of breakfast, smoothie bowls and all things pink! I originally made this recipe for the super-foods company Organic Burst, which was really exciting as I’m such a huge fan of their products so it was awesome to be asked to do something for them. Anyway I just loved the recipe so much that I thought it would be a shame not to share it with you all too, so here it is – my acai, berry and baobab breakfast bowl, the perfect remedy for grey autumn mornings! It’s so wonderfully sweet and fruity with the best texture ever. The mix of frozen banana and acai somehow turns the smoothie into the creamiest, almost silky consistency which just melts-in-your-mouth.

If you’ve never tried the two superfoods in here, acai and baobab, then I’d so recommend getting some, they’re magical – so tasty, so energising and so awesome! Acai is crazy rich in antioxidants, with one of the highest levels ever tested, closely followed by other berries, which are in abundance in this bowl so each spoonful protects your body from the free-radical damage that can lead to chronic diseases. The baobab then works to boost your vitamin C and iron levels (did you know that it contains more vitamin C than oranges and more iron that red meat?) while also boosting your calcium, potassium and magnesium levels. Of course the rest of the bowl will also do you wonders, with the almond butter giving you a delicious spoonful of healthy fats and plant protein and the berries, dates and banana loading you up on an amazing array of life-giving vitamins and minerals so that you’re all ready to go for an amazing day!

Acai, Berry and Baobab Breakfast Bowl

Serves 1

- 1 frozen banana

- 1 cup of strawberries

- 1/2 a cup of blueberries

- 1/2 a cup of raspberries

- 2 medjool dates

- 1 tablespoon of almond butter

- 1 heaped tablespoon of acai powder

- 1 heaped teaspoon of baobab powder

(You can add a handful of spinach too if you want some more greens and it won’t really alter the awesome flavour!)

For the full recipe head on over to Organic Burst

Acai, Berry and Baobab Breakfast Bowl

chocolate caramel slices

Caramel Chocolate Slices

These chocolate caramel slices are hands down the best thing I’ve ever made. Seriously they’re just so incredible. I can’t tell you how excited I was as I was making them, each layer kept on getting better and better so there were more and more squeals of excitement and then once the final thing was ready I was literally jumping around my kitchen forcing anyone and everyone to try them! The best thing about these slices is the way that the three layers melt together to create the most perfect melange of flavours and textures. The bottom layer keeps the whole thing together, it’s the firmest and acts like an almond and pecan biscuit; the middle is then the sweetest and creamiest and tastes just like a fudgy, maple infused caramel; and then the top is just pure chocolatey goodness, just like your classic chocolate bar! So together they taste like bites of heaven! I’m not sure if you’ve ever had millionaire shortbread or chocolate biscuit cake, but these basically taste like the perfect mix of the two, how awesome is that?!

Of course it’s super healthy too, especially as cacao is one of the world’s best sources of antioxidants so you can eat chocolate pudding knowing that it’s protecting you from disease! There’s also an amazing amount of plant protein in here too from the almonds, nut butter and pecans so each bite will energise you, leaving you feeling awesome instead of lethargic, while the dates dose you up on iron and fibre and the coconut oil gives you anti-inflamatory goodness! So each ingredient is feeding your body nutrients, vitamins and minerals to make it stronger and healthier so you’ll be glowing from the inside out!

Makes about twenty slices

For the Base:

- 1 cup of almonds

- 1 cup of pecans

- 2 cups of dates

- 2 tablespoons of almond butter

For the Caramel Layer:

- 2 cups of dates

- 6 heaped tablespoons of almond butter

- 1/2 a cup of water

- 2 tablespoons of maple syrup

- 1/2 a tablespoon of coconut oil

For the Chocolate:

- 1/2 a cup of cacao butter

- 2 tablespoons of raw cacao powder

- 2-4 tablespoons of maple syrup (depends how sweet you like it)

- 2 tablespoons of almond butter

- 1 cup of dates

Start by making the base – simply put the almonds and pecans in a food processor and blend for a minute until a grainy flour forms, then add the dates and almond butter and blend again until the mix becomes sticky. Then place the mix in the bottom of a baking tray, pushing it down firmly with a spoon or spatula before placing the tray in the freezer.

Next make the caramel layer. To do this simply put all the required ingredients into the processor and blend until smooth and creamy, then pour onto the base layer and put the tray back into the freezer for about thirty-forty minutes so that the layer becomes firm enough to pour the chocolate layer onto.

Finally make the chocolate layer. Place the cacao butter in a saucepan and melt on a low heat with the almond butter. Once they’ve melted pour the liquid into the food processor with the remaining ingredients and then blend until smooth. After the caramel has become solid spread the chocolate layer on top, place the tray back into the freezer and freeze for about two hours before enjoying! If all the slices aren’t eaten at once then store in the freezer.


Banana Bread Energy Bites


When I tell anyone about the way I eat one of the first questions they ask is what do you snack on?   Snacking can be tricky with a totally clean lifestyle as basically all shop bought snacks are out, however the list of what I snack on is still so long and so delicious – dates and dried figs dipped in almond butter, fruit and veggie juices, deliciously creamy berry smoothies, homemade hummus and crudités, tangy guacamole with flax chips, cheesy kale chips, raw brownies… the list goes on forever. The thing about all of these awesome snacks though is that they aren’t very on-the-go friendly – eating guacamole on a bus isn’t always a very pretty site – which is where my energy bites come in. They are so delicious, so portable, so easy to make and so energising. I made some before with walnuts and cacao, which were so popular so I decided to switch it up a little and make a new version with banana, maca and almonds, three amazingly life giving foods, which combined with dates create the perfect banana bread flavour. I think you’re going to love these! I loved them so much that all 30 balls were gone within the first four days!

I’m sure you all know why bananas and almonds are so good for you with all of their awesome health-enhancing vitamins and minerals, especially plant protein, potassium, fibre. However, you may not know about the magic ingredient in these balls: maca, a superfood powder made from a Peruvian root. I’m pretty obsessed with maca at the moment, it’s making me feel awesome and I’ve been drinking it in my smoothies almost everyday. The best thing about this wonderful superfood is that it gives the most amazing energy boost, which is why it’s so perfect in these balls. But that’s not it’s only selling point – it also contains all the essential amino acids, which means that it’s a plant-based source of B-12, an important vitamin that can be missing from vegetarian diets. On top of this it’s a great source of calcium, magnesium and iron, and is even known to help balance your hormones. So it’s a serious superfood, one that we would all benefit from eating, and these bites are the most delicious way to do that!


Makes about 30 bites

- 2 cups of almonds

- 2 cups of medjool dates

- 2 over-ripe bananas

- 1/2 a cup of ground flaxseed

- 3 tablespoons of maca

- 3 tablespoons of chia seeds


First place the almonds in your food processor and blend for a minute or two until they break up and start to form a flour like mix. Then gradually add the pitted dates, peeled bananas, flax, maca and chia as the mix continues to blend. After a few minutes the mixture should be smooth and sticky, at which point the balls are ready to be rolled.

Simply use a teaspoon to scoop up a batch of the dough, then roll it in your hands to form a ball. Place the ball on a plate and continue doing the exact same thing until you’ve used all the mixture. If you want to add goji berries or chia seeds to the outside then roll the balls in either before placing the plate of bites in the freezer for a couple of hours to set before enjoying. Store them either in the fridge or freezer.

Creamy Summer Ice Lollies: vegan

Creamy Summer Ice Lollies

It’s been so beautifully sunny and warm in England recently, which meant that it was time to really get into summer cooking – beautiful salads, cold wild rice and quinoa dishes, grilled summer veggies with delicious dips, mountains of guacamole with crudités, so many fruit smoothies, raw desserts and bowls of fresh berries. It’s all been insanely delicious, but I’ve been missing one thing, the ultimate embodiment of summer: ice lollies! So of course I began experimenting with healthy recipes and I’ve found three favourite flavours, they’re the classics really - strawberry, chocolate and banana cinnamon. All three taste so delicious, they’re just so wonderfully cool and refreshing, yet still so wonderfully sweet and creamy thanks to the coconut milk and dates. They taste so incredible you’d really never know they were healthy, and they’re so insanely simple to make too. They literally take three minutes each and require so few ingredients so anyone can make them anytime anywhere, all you need are bananas, dates, strawberries, coconut milk, cinnamon and cacao – it’s perfect. Now you may think these are very childish and perhaps a little silly, but trust me – they are absolutely not! I can guarantee that everyone will love these! They’re literally the best afternoon snack ever, I really can’t get enough of them. You can experiment with so many flavours and textures too, I love adding chopped pieces of fruit to the mixture as well as little pieces of nuts and sprinklings of coconut. It’s all just so good! The perfect treat on a beautiful summers day!

Creamy Summer Ice Lollies: veganCreamy Summer Ice Lollies: vegan

Makes 8 lollies – 2 chocolate, 2 banana cinnamon, 2 strawberry and 2 mixed

For the chocolate

- 2 ripe bananas

- 2 tablespoons of coconut milk

- 2 tablespoons of water

- 2 medjool dates

- 1 heaped teaspoon of raw cacao powder

For the strawberry

- 1 ripe banana

- 1 cup of strawberries

- 2 tablespoons of coconut milk

- 2 tablespoons of water

- 2 medjool dates

For the banana cinnamon

- 2 ripe bananas

- 2 tablespoons of coconut milk

- 2 tablespoons of water

- 2 medjool dates

- 1 teaspoon of cinnamon

Creamy Summer Ice Lollies: vegan

Simply remove the stones from the dates and peel the bananas. Then place the ingredients for your chosen flavour into a blender and blend for a minute until smooth, pour into an ice lolly mould and freeze – do the same for each flavour. To make the mixed ones simply pour half of one flavour into a mould, allow it to freeze for an hour and then top the mould up with the second flavour. My lollies needed to freeze for about 5 hours before they were ready to be enjoyed!

Raw Blueberry Cheesecake

Raw Blueberry Cheesecake

This cheesecake is absolutely heavenly. I am totally obsessed. It just tastes so outrageously incredible. It’s awesome for the summer too as not only is it deliciously cooling, as it requires no cooking, it’s also brilliantly light and delicate. The three different layers come together so perfectly to create the ultimate blend of flavours and textures. The bottom layer is made up of a deliciously sticky date and almond mix, which is ever-so-slightly hard and chewy and absolutely divine. The second layer then provides the perfect contrast as it’s so beautifully smooth, thick and creamy, made up of a sweet blend of cashew nuts, frozen banana, apple juice and maple syrup, which if you can believe tastes even better than it sounds! Finally the third layer, which really brings everything together, has a beautiful berry flavour thanks to the wonderful blend of fresh summer strawberries and blueberries. The whole thing just melts-in-your-mouth with each layer blending perfectly into the one below. You are seriously going to love this! It’s so unbelievably easy too, requires almost no washing up and very little thinking – it’s really the perfect cake!

Of course it’s super healthy too, with each bite loading you up on incredible health-giving vitamins and nutrients which will fill you with incredible energy. Everything here is super easy to digest too so there’s none of that nasty bloating feeling, or sugar lows after. The real beauties in here are the berries though, which are such nutritional power-houses as they lower cholesterol and blood pressure, while also promoting great cardiovascular and heart health. Did you know that blueberries have one of the highest antioxidant levels of any food on the planet, which means that they have amazing anti-inflamatoary properties which help the body to fight off chronic diseases? Strawberries are also incredible sources of antioxidants, while also being one of the best sources of vitamin C so they’ll keep your immune system working perfectly. So get eating cake!

Raw Blueberry Cheesecake Raw Blueberry CheesecakeRaw Blueberry Cheesecake

Serves 10

For the base:

- 1 and a 1/2 cups of almonds

- 2 and a 1/2 cups of medjool dates

For the middle:

- 2 cups of soaked cashew nuts

- 2 frozen over-ripe bananas

- 1/3 – 1/2 of a cup of maple syrup depending on how sweet you like it

- 1/3 of a cup of freshly juiced apple juice

-  1 teaspoon of cinnamon

For the top:

- 1 cup of freshly frozen blueberries (packaged frozen berries have too higher water content and make the mix too runny so freeze your own for a couple of hours before making this)

- 1 cup of strawberries

- 1 frozen banana

- 4 medjool dates

- 1 tablespoon of maple syrup

- 1 teaspoon of cinnamon

Raw Blueberry Cheesecake

Before making this you need to slice the three bananas and freeze them for at least three hours along with the blueberries. You also need to soak the cashew nuts for at least four hours.

Start by making the base. Put the almonds into a food processor and blend for a minute or so until the nuts are nicely crushed. Once this has happened add the pitted medjool dates and blend again until a sticky mix forms. Press this into the base of a cake tin and place in the freezer.

Then make the middle layer by simply putting all the ingredients into the food processor and blend until smooth and creamy. Take the base layer out of the freezer and pour three quarters of this mix over it before putting the cake back into the freezer – keep the final quarter of the mix in the processor as it’s needed for the top layer.

Wait about twenty minutes for the middle layer to set in the freezer before making the third layer. To make this simply add the remaining ingredients to the blender combined with the mix from the middle, blend until smooth and then pour over the middle layer.

Place the cake back into the freezer to set for two hours before serving. You’ll need to remove the cake from the freezer and allow it to warm up for a few minutes before you serve it. Then enjoy!