Category Archives: Dessert


Baobab Energy Balls


Energy balls are a total lifesaver, I always keep some in my fridge as they’re the best snack with you’re in need of a pick me up or something to sate your sweet tooth. I’ve been eating them like crazy over the last few weeks as I work (a bit like a mad person) to finish my first book and they’ve really given me all the energy I need, and a lot of happiness as they taste so good. I made this recipe for the superfood company Organic Burst and I loved it so much that I really wanted to share it with you too, plus we made an awesome video together and I know that you all want more recipe videos – so here it is! The reason that these balls are so is that they’re full of goodness. The nuts and nut butter give you such an amazing boost of plant-protein, while the dates give you lots of fibre, the coconut oil is full of life-giving fats and the baobab doses you up on insane amounts of iron and vitamin C – so you’ll be buzzing after every bite!

P.S for anyone in the UK – I’m going to be talking on Channel Four’s Sunday Brunch show at around 10am on Sunday morning, which is so exciting so please tune in!

You can watch the recipe video below or on my you tube channel

Ingredients to make twenty balls:

- 1 cup of medjool dates

- 3/4 of a cup of almonds

- 2 tablespoons of chia seeds

- 1 tablespoon of coconut oil

- 1 tablespoon of almond butter

- 1 tablespoon of raw cacao

- 1 tablespoon of baobab

video Screen Shot 2014-05-20 at 20.57.18 video4

Place the almonds into a food processor and blend for a minute or so until they are crushed. Then put the dates and add them, plus all the other ingredients, to the processor with the almonds and blend until the mix is nice and sticky.

Roll the mix into small balls, place these in the freezer for an hour or so to set and then store in the fridge.


My Favourite Easter Recipes!


Easter is one of my favourite days of the year, it’s all about happiness and chocolate – what more could anyone want! So to get you excited I wanted to share my favourite chocolate recipes with you so that you can get preparing and cooking for next weekend. I’d love to see photos of any of your creations too, you can enter them into my awesome Easter Giveaway Competition and share them on the Deliciously Ella Facebook.

The first recipe is for Caramel Chocolate Slices - these are my favourite chocolate based recipe on the blog and they really are divine! They taste so unhealthy but they’re full of goodness. Each bite is made of three incredible layers: biscuit, gooey caramel and smooth chocolate – just insane!


One of my other favourite chocolate recipes is this one for Raw Cacao and Walnut Truffles - this is the simplest recipe and everyone always loves the truffles. They’re the best snack too as they’re in such perfect bite-sized pieces and they’re bursting with goodness too. I make these with walnuts but if you’re not a fan then you can replace them with another nut, I love pecans and almonds.


Everyone always loves this recipe for Pure Chocolate - it really does taste like the real thing so it’s perfect for Easter, plus I’m sure you can find some Easter Egg moods to create perfect Easter shapes! These are super easy to make too and only require a few ingredients, which is awesome.


These little Chocolate Hazelnut Tarts are so cute and make the perfect dessert. The middle tastes a bit like nutella, which is amazing and then the base is nice and crispy. You can make it as one big tart though too, if you prefer.


My final chocolate recipe is your all time favourite, and the most popular recipe on my blog by a mile - Sweet Potato Brownies. These beauties are so incredibly tasty, so healthy and have been tried and tested by thousands of you so you really can’t go wrong here!




Chocolate Oat Cookies and a Cookbook!

So this cookie recipe comes with an awesome announcement – I’m writing a cookbook! I’ve been dying to tell you all about it since Christmas but I had to keep it under wraps until it was all signed and sealed. Anyway it’s now official so I can share all my excitement with you! I’ve been having so much fun creating incredible new recipes for it, which I think you’ll all love. It’s being published by Yellow Kite, a new list at the renowned publisher Hodder and Stoughton, which is such an honour as they’ve published the best books from people like Gordon Ramsey, Hugh Fearnley-Whittingstall and Delia Smith. The book will be based on totally new recipes, but I’d like to include a couple of your favourites from the blog too, so please get in touch either by comment, Facebooktwitter or email and tell me which recipes you’d love to see in there! The book would never have been possible without all your amazing love, support and encouragement so I really want to say thank you all so much, I’m so unbelievably grateful to all of you. If you’d like to you can pre-order it now on Amazon by following this link!

I also want to quickly apologise for anyone that had trouble accessing the site yesterday, we had a crazy amount of traffic and the site was just overwhelmed! The Daily Mail ‘You’ magazine and the Telegraph Saturday Magazine are both running features on Deliciously Ella this weekend, which is so unbelievably exciting. The online versions of the article went up at the same time last night and amazingly there were just too many hits on the site all at once! The issue has been solved so hopefully it won’t cause anymore issues for you – I’m so sorry! If you’d like to read the articles this is the Telegraph one and this is the Daily Mail one.

Anyways moving on to this week’s delicious recipe – chocolate oat cookies! These cookies are such winners, they take just 20 minutes to make, contain only five awesome ingredient and taste amazing – I mean what more could you ask for! They’re one of the best things to whip up when you need something sweet and don’t have any time. Believe it or not they’re stuck together with black beans, which I know may seem a little strange and potentially off-putting at first but just trust me on this one, it’s amazing! You can’t taste the beans at all but they add a wonderful gooey texture that really brings the whole thing together. They’re then sweetened with pure maple syrup which adds a caramel like flavour, while the coconut oil adds a subtle touch of tropical goodness and the raw cacao nibs add the perfect chocolate-chip-esq crunch! They’re very simple but they’re full of amazing flavours and lots of health-boosting goodness. The beans and oats together give you a serious boost of fibre, so each cookie leaves you feeling satisfied and energised for hours!

Makes 10 – 12 large cookies

- 1 and a 1/2 cups of oats

- 2 cups of black beans

- 1/2 a cup of pure maple syrup

- 2 heaped tablespoons of raw cacao

- 2 tablespoons of coconut oil


- a large handful of cacao nibs, you could also use dark chocolate chips

In this recipe I used normal oats, but you can also use gluten free ones. For the beans I used two cans,  but you could use dried ones – just soak them for about six hours first and then boil them for an hour or so before using.

Pre-heat the oven to 180C.

Start by rinsing and draining the beans. Then place them in a blender with the coconut oil, cacao and maple syrup and blend until smooth.

Transfer the bean mix into a mixing bowl and stir in the oats and cacao nibs.

Grease a baking tray with coconut oil

Scoop the cookie mix out of the bowl, using about a tablespoon of mix per cookie. Moulding each one into a ball in your hand, then push it onto the tray to form thin circles.

Bake for twenty minutes, then remove the tray from the oven and allow the cookies to cool before enjoying!

Store in an air-tight container for a week or so.

a christmas feast

Video: A Christmas Feast

I love Christmas, it’s just the best day of the year! It’s an amazing food holiday too, and as a serious foodie I totally understand that picking the perfect menu is so important! A vegetarian dinner is a little different to the conventional, but I promise you this tastes better than anything else! The main course is a beautiful mix of cinnamon, paprika and rosemary infused sweet potato wedges and carrots; crispy brussel sprouts with sweet juicy pomegranates and a little lemon; baked portobello mushrooms stuffed with coriander, basil, pine nuts, tahini and quinoa; and a deliciously sweet, creamy pea puree. This is then followed by a double layered chocolate cake with whipped coconut icing and pomegranates. How good does that sound? Seriously it’s pure heaven, and even better it’s all really easy to make! Trust me you will all love this. The recipe is all written out, but the video below might be the easiest to follow as there are five recipes going on here! I hope you all have a beautiful Christmas period and don’t forget to enter my awesome Christmas giveaway so that I can share the festive love with you!

A Christmas Feast a christmas feast

Everything serves 6

For the carrots and sweet potatoes:

- 8 carrots

- 4 sweet potatoes

- 1 tablespoon of cinnamon

- 1 tablespoon of paprika

- 1 tablespoon of dried herbs

- a handful of fresh rosemary sticks

For the brussel sprouts:

- 3 cups of brussel sprouts

- 1 cup of pomegranates

- 1/2 a lemon

For the mushrooms

- 6 large portobello mushrooms

- 1 and a 1/2 cups of quinoa

- 1 cup of pine nuts

- a handful of fresh coriander

- a handful of fresh basil

- 1 tablespoon of tahini

- 1/2 a lemon

For the pea puree

- 1 big bag of peas

- 2 limes

- 2 tablespoons of olive oil

- salt

A Christmas Feast a christmas feast

Start with the sweet potatoes and carrots, simply peel the carrots and then chop everything into similar sized wedges. Place the wedges on a baking tray with the cinnamon, paprika and dried herbs plus a sprinkling of salt and a drizzling of olive oil and mix well so that everything is coated. Then place the rosemary sticks on the top and cook for about an hour at 180C, stirring them once or twice during this time.

Next put the quinoa on to cook with a little tamari, salt, dried herbs and paprika plus three cups of boiling water. Then let it simmer for 10-12 minutes.

As it boils prepare the brussel sprouts, peel the leafy edges of them and slice them all in half. Then place all the halves on a baking tray, cover with olive oil, a sprinkling of chilli salt and some dried herbs and put in the oven to bake for about 30 minutes along with the carrots and sweet potatoes.

About 15 minutes before the brussels and sweet potatoes/carrots are done cut the stalk off the mushrooms and place them on a baking tray with a little olive oil and bake for 15 minutes.

While these cook place the peas in a big saucepan and cover with cold water then bring them to the boil, letting them bubble for a minute or two once they reach that stage. Then drain and put them in a food processor with the juiced limes, olive oil and salt and blend for a minute or two until smooth and creamy, then serve.

Finally, just before everything finishes baking finely chop the basil and coriander and mix them with the quinoa and pine nuts, a tablespoon of tahini and the juice of half a lemon, once the mushrooms are done put them on a serving dish and fill the centre with the quinoa herb mix. Then mix the roasted brussels with the pomegranates and squeeze half a lemon over them, finally serve the sweet potatoes and carrots – all you need to do for these is remove the rosemary stalks from the mix.

A Christmas Feast A Christmas Feast

For the chocolate cake with coconut frosting and pomegranates:

- 3 sweet potatoes

- 1 cup of almonds

- 1 cup of pecans

- 1 cup of buckwheat

- 1 cup of medjool dates

- 1/2 a cup of water

- 1/4 of a cup of maple syrup

- 3 tablespoons of raw cacao

- 1 tablespoon of cinnamon

For the icing:

- 3 cups of coconut milk (full fat, not light – left in the freezer for about an hour before making)

- 1/4 of a cup of raw honey or maple syrup (honey works best)

- 1 tablespoon of cinnamon

- 1 cup of pomegranates

To make the cake – pre-heat the oven to 180C. Then peel the sweet potatoes, cut them into bite sized cubes and steam for about 20 minutes until nicely soft. While they steam place the nuts in a food processor and blend for a minute or so until a flour forms, then place the floury mix in a bowl with the cinnamon, maple syrup and buckwheat and stir together. Once the sweet potatoes are nicely soft place these into a food processor with the pitted dates and water and blend until smooth and creamy, before stirring into the flour mix.

Grease two cake tins with coconut oil and place the cakes in the oven for about thirty minutes, until you can pull a knife out of the centre clean. Then leave to one side to cool before icing.

As the cake cooks make the icing, simply place the solid coconut milk (not the liquid part) into a bowl and whisk for about five minutes, until nice and fluffy. Then add the honey, or maple syrup, and cinnamon and whisk again. Place this in the freezer for about ten-twenty minutes to set. Once the cakes are cool put half of the icing in between the two with a large handful of pomegranates, then ice the top and again sprinkle with pomegranates.

A Christmas Feast A Christmas Feast

banana bread

Banana Bread

banana bread

This is the perfect recipe, it’s so simple, incredibly delicious and amazingly healthy. I’ve been enjoying it this week on it’s own for breakfast or spread thick with almond butter or homemade nutella for my afternoon snack (seriously the ultimate winter comfort food for these darker days!) Either way it tastes amazing. It’s so perfectly sweet thanks to the banana with amazing caramel-like overtones from the maple syrup and a slight spice form the cinnamon. The texture is divine too, nicely soft and squishy yet still so satisfying and slightly hearty. It’s a wonderful thing to keep stored in your kitchen too for when you’re after something sweet as it’s just so easy to make and has only seven, really easy-to-find ingredients and no complicated cooking instructions!   I think you’re going to love it!

banana breadbanana bread

Makes one loaf

- 5 large over-ripe bananas

- 1 cup of almonds

- 2 cups of pecans

- 1 cup of buckwheat or brown rice flour

- 1/2 a cup of maple syrup

- 3 tablespoons of chia seeds

- 2 tablespoons of cinnamon

banana bread

Start by pre-heating the oven to 145C. Then blend the almonds and pecans in a food processor so that they form a flour, this should take about thirty seconds. Once it’s smooth remove the flour and add it to a mixing bowl with the buckwheat flour, maple syrup, chia seeds and cinnamon, mixing them all together.

Next mash the bananas together until smooth before stirring them into the bread mix, at this point the mixture should be really nice and sticky.

Grease a loaf tin with coconut oil and then pour in the mix and allow it to bake for about an hour.