Gluten-Free Apple Cake // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).

If you’re anything like me, your life is significantly better when a cake is involved. This apple cake is gluten-free, vegan, and easy as all heck. It reminds me of my childhood, and I am unsure why. It just seems like the kind of cake your friend’s nice mum would have baked for an after school playdate. It’s wholesome, it’s delicious and I hope you enjoy it as much as I do.

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Apple Cake

Serves 8-10
Prep time: 15 minutes
Baking time: 40-50 minutes

INGREDIENTS

2 tsp apple cider vinegar
1 1/2 cups almond milk (or any plant-based milk of choice)
1 cup gluten-free plain flour (I use Ardor brand)
3 1/2 cups almond flour
1 cup coconut sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp cinnamon
pinch salt
1 tsp vanilla extract
1 large red apple, grated
6 medjool dates, pitted and roughly chopped (optional)

For the topping:
1 large red apple, sliced

METHOD

1. Preheat oven to 170°C (340°F).

2. Combine almond milk and apple cider vinegar in a small jug and stand for a few minutes, or until the milk has thickened slightly and resembles buttermilk.

3. In a large mixing bowl, combine the gluten-free plain flour, almond flour, coconut sugar, baking powder, baking soda, cinnamon and salt. Stir until well combined.

4. Fold through the almond milk mixture, vanilla, grated apple and dates.

5. Line a 23cm cake tin. Pour in mixture and arrange apple slices on the top. Transfer to the oven and bake for 40-50 minutes or until golden and a skewer comes out clean.

6. Allow to cool before slicing and serving.

Note: Due to the lack of refined sugars in here, this cake will only last 3-4 days, in an air-tight container at room temperature. The cake will keep slightly longer in the fridge. If you refrigerate the cake, you may just want to warm cake slices slightly before serving.

Double Choc Chunk Muffins // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).

These muffins are some of the best chocolate muffins ever. Period! They are packed with protein, are incredibly fudgy yet still somehow light at the same time. They could totally be made nut-free by using a seed butter and a non nut based milk. I definitely recommend adding in the additional ingredients for an extra delicious flavour!

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Double Choc Chunk Muffins

Makes 12-15
Prep time: 15 minutes
Setting time: 10-15 minutes

INGREDIENTS

1/4 cup flax seeds (ground into a meal)
1/4 cup arrowroot/tapioca flour
1/4 cup besan (chickpea) flour
1/2 cup cacao powder
1 scoop plant-based protein powder (I use Switch Nutrition - Protein Switch in Chocolate Sea Salt)
1 tsp bicarb soda
1 1/2 tsp baking powder
2/3 cup nut butter (I used an almond/peanut butter mix)
2/3 cup maple syrup (or rice malt syrup)
1/4 cup plant-based milk (I used almond)
1 tsp apple cider vinegar
160g dark chocolate

Optional Extras - I totally recommend adding!
1/2 - 1 tbs white miso paste
1 tablespoon mesquite powder (optional)
pinch sea salt flakes

METHOD

1. Preheat oven to 180oC (350oF).

2. Combine flax seed meal and 125ml (1/2 cup) water in a large bowl and stand for a few minutes, or until water has been absorbed.

3. Add the arrowroot flour, besan flour, cacao powder, protein powder, bicarb soda and baking powder and stir to combine well. Stir in the nut butter, maple syrup, milk and vinegar until well combined then add the chocolate.

4. Line a 12-hole muffin tin with paper muffin cases, then divide the mixture evenly between them. Transfer to the oven and bake for 10-15 minutes or until the tops have cracked and the muffins are cooked through.

5. Allow to cool in the tins before serving.

Note: Due to the lack of refined sugars in here, these only last 3-4 days, in an air-tight container at room temperature. They will keep slightly longer in the fridge. If you refrigerate them, you may just want to warm them slightly before serving.

Raw 'Twix' Bars // Kenkō Kitchen. Image taken from the Bliss Bites Cookbook. Cookbook out December 1st through Hardie Grant. Photography by Elisa Watson, styling by Caroline Velik.

There is a reason why George Costanza, in a Seinfeld episode, got so upset about someone eating his Twix bar. They are just so darn good you really don't want to share them. These Twixes are raw, so they're not exactly the real deal, but they are close enough for me. Keep these on hand in your freezer to snack on whenever you please - which will be always! Until you run out; in which case, just make more!

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Raw 'Twix' Bars

Makes 12 or 24
Prep time: 15 minutes
Setting time: about 1 hour

INGREDIENTS

Base
155g (1 cup) activated or raw cashews or macadamia nuts
45g (1/2 cup) desiccated coconut
2 1/2 tablespoons almond meal
1/2 teaspoon vanilla extract or 1/4 teaspoon vanilla powder
2 tablespoons maple syrup

Caramel
13 medjool dates (about 260g), pitted
60ml (1/4 cup) maple syrup, coconut nectar or rice malt syrup
90g (1/3 cup) nut or seed butter
1 teaspoon vanilla extract or 1/2 teaspoon vanilla powder
1 tablespoon mesquite powder (optional)
pinch sea salt flakes

Chocolate coating
100g raw or dark chocolate, melted and cooled

METHOD

1. Place all the ingredients for the base in your food processor and pulse until well combined.

2. Line the base of a 20 x 15cm (8 x 6 in) baking tin with baking paper. Place the nut mixture into the tin, pressing it firmly and evenly over the base. Transfer to the freezer and freeze for about 30 minutes, or until firm.

3. To make the caramel, combine the ingredients in the cleaned food processor and blend together until smooth. Remove the tin from the freezer and spread the caramel layer evenly over the base. Return to freezer to set firm.

4. Line a small tray with baking paper.

5. Once the mixture is firm, remove the Twix from the tin and cut into 12 even-sized fingers. You can then cut these in half widthways, to give 24 smaller fingers, if you like. Dip the fingers into the melted chocolate, draining off any excess, and place them on the tray.

6. Refrigerate or freeze until the chocolate has set then transfer them to an airtight container to store. These will keep, ideally frozen, for a couple of months (or 2 days, if you find them as delicious as I do!).

Note: These bars go a bit soft in the fridge, so freezer storage is best. 

Black Tahini Brownies // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).

Like many plant-based cooks, I've struggled with making brownies that are as good as the real deal. I have tried making brownies out of various vegetables. I've tried making them with beans. I've tried making them with various flours and funky (bank-breaking) ingredients but in the end, they've always ended out NQR (you know, either more like a glue consistency or somewhat like a flavourless crumbling dirt cake mmmm... yuuurrrmmmm....). 

Before I knew I was coeliac, and wasn't so health conscious (AKA not health conscious at all), baking was my thing. I would literally use any excuse to bake and then would bake without an excuse too. It was my stress relief during year 10-12 when school was 'hard' (I look back at this and totally LOL now, ohhh how naive we are in high school). In my later teens' when other people partied, I baked. I used to cater for my friend's parties making them brownies, cakes and cookies. I would make elaborate cakes in the shapes of BBQ's, meat pies, burgers, pizza boxes, whatever you wanted - I could make a cake look like the real deal. My favourite thing to bake however was brownies. They won everyone over, they cured everyone's broken heart and everyone's stressed brain.

Fast track to 4 years later and I was faced with the challenge. How to make brownies without using refined sugars and with wholesome ingredients. I've definitely made some doozies and I would even go so far as to say most of my attempts were likable to an inedible slice of cardboard. Let's be honest - they were gross.

I tried other bloggers and cooks recipes hoping they would taste as good as the Instagram photo looked. They didn't. They too were cardboard (soz guys).

Maybe it was just an impossible? I should give up. Brownies just weren't going to exist in my life anymore. I would just have to accept it.... NO!

And so I came to this. Gluten free, dairy free, egg free, nut free, refined-sugar free, grain free, vegan, oil free. Is that enough 'free's' for you?

Not only can you find most of these ingredients in your local supermarket, they are also super quick to make, and in my opinion, taste even better than the real deal (then again I haven't had a 'real' brownie in like 6 years so I can't really judge, but they're good and get lots of thumbs up).

They are also kind of good for you, they have flax seeds (source of fibre, protein, omega-3), cacao powder (antioxidants, magnesium, manganese), maple syrup (calcium, iron, magnesium, zinc) and of course, black tahini (a great source of calcium, magnesium, iron, zinc, vitamin E and B-vitamins... among some other things too).

I even read online that black tahini is a natural remedy for grey hair.  However, I don't have grey hairs yet and I've already fallen for the 'natural hair dye myth' once before - The one where you can supposedly dye your hair with coffee. You can't. I poured coffee on my head, let it soak, and the result was not the luscious brown locks pictured on Pinterest, my hair was the same but, it just smelt of coffee and I was left with my mother and sister mocking me. 

Anyway, enjoy this recipe. I do, very much. My friends who have tried it also enjoy it.

WARNING: You won't be able to just make this recipe once. You will make it once, then probably the next week to share with someone, then again the next day because one batch wasn't enough. Before you know it you've spiraled into a Black (Tahini Brownie) Hole and won't be able to think about anything other than these. It's OK though, who needs pants that fit or friends or a boyfriend or a job? You have brownies, and they will bring you all the fulfillment you need. 

 

Black Tahini Brownies // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).

BLACK TAHINI BROWNIES

Gluten Free, Vegan, Refined Sugar Free, Dairy Free, Egg Free, Oil Free, Nut Free

Makes 9-12 brownies
Prep time: 10 minutes
Cooking time: 20 minutes

INGREDIENTS

1/4 cup linseed meal
1/2 cup water
1 tsp baking powder
1/2 tsp bicarb soda
pinch salt
1/2 cup cacao powder
1/4 cup arrowroot flour
1/3 cup maple syrup
1/3 cup black tahini
120g raw or dark chocolate, roughly chopped

METHOD

1. Preheat the oven to 180°C (350°F) and line a 20 x 15 cm (8 x 6 in) baking tin with baking paper.

2. Place the linseed meal and water in a mixing bowl and stand for a few minutes, or until the water has been absorbed.

3. Add the baking powder, bicarb soda, salt, cacao powder, arrowroot flour, maple syrup and black tahini and mix until smooth. Add the chocolate and fold through.

4. Pour mixture into the tin and bake for 20 minutes or until just set (don't overcook your brownies!).

5. Cool the brownie in the tin for at least 15 minutes before slicing into 9-12 pieces.

Breakfast Seed Bars // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).

This recipe is inspired by the breakfast bar my friend Ryo makes at one of my favourite Melbourne eateries, Walk Don't Run. These bars are as mindful and goodness-packed as they come.

They're super delicious, foolproof to whip up and make a winning breakfast when you're running out of time (or sprinting out the door!). 

These bars also make awesome snacks after a workout, in-between meals and are PERFECT when hiking. 

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Breakfast Seed Bars

Makes 10-12 bars
Prep time: 10 minutes
Setting time: about 2 1/2 hours

INGREDIENTS

1 1/2 cups sunflower seeds
3/4 cup pepitas
1/4 cup macadamia nuts
1/4 cup goji berries
1/4 cup sesame seeds
1/4 cup cacao nibs
1/4 cup white chia seeds
1/4 cup linseeds (flax seeds)
1/2 cup raw honey or rice malt syrup
1/3 cup tahini, cashew butter or other nut/seed butter of choice
40g cacao butter, melted

METHOD

1. Place all ingredients in a bowl and mix with a wooden spoon until well combined.

2. Line the base of a 20 x 15cm (8 x 6 in) baking tin with bakingg paper. Transfer the mixture to the tin, pressing it firmly and evenly over the base then refrigerate for 2 1/2 hours or until firm.

3. Once the mixture is firm, cut into 10-12 even-sized bars. Store in an airtight container in the fridge for up to 2 weeks, or the freezer for up to 2 months.

Caramel Slice // Kenkō Kitchen. Image taken from the Kenkō Kitchen Cookbook. Cookbook out now through Hardie Grant/Rizzoli. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen) and Sally Bradley.

I'm not normally one to brag about my recipes, however this slice seriously towers over any store-bought (healthy) caramel slice. The taste really is next level with the perfect balance of salty and sweet. I would say this recipe is one of my most adored from friends and family and its the one thing I'm always requested to bring a long to any kind of event.  

To make this recipe simple there is almost no cooking required for this slice - with most of the work being done by a food processor! Too freakin' easy!

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Caramel Slice

Gluten Free, Vegan, Refined Sugar Free, Dairy Free, Egg Free

Makes 9-12 squares
Prep time: 25 minutes, plus soaking and freezing

INGREDIENTS

Cookie base
50g (1/3 cup) macadamia nuts
80g (1/2 cup) almonds
80g (1/2 cup) buckwheat groats
90g (1 cup) desiccated coconut
10 medjool dates, pitted
1 tablespoon coconut oil
1/4 teaspoon salt
seeds from 1/2 vanilla bean (optional)

Caramel filling
14 medjool dates, pitted
1/2 teaspoon salt
155g (1 cup) cashews - soaked in water overnight or for minimum 3 hours
125g (1/2 cup) almond butter
160g (1/2 cup) Coconut 'dulce de leche' or store bought coconut spread
60ml (1/4 cup) coconut cream

Chocolate topping
100g melted raw or dark chocolate (at least 70%)
1 tablespoon coconut oil
1/4 teaspoon salt
35g (1/4 cup) caramelised buckwheat/'buckinis'

METHOD

1. Place all the cookie base ingredients in a food processor and blitz until the picture is a breadcrumb-like texture and just starting to come together.
2. Remove the mixture from the food processor and press into the bottom of a 24 x 19cm slice tin/dish to make a smooth base about 1cm (1/2 inch) thick. Cover and place in the freezer.
3. Clean the food processor out with paper towel and then put in all ingredients for the filling and blitz until a smooth caramel has formed and there are no cashew lumps.
4. Remove tin from the freezer and spoon the caramel on top, making sure it is even and smooth. Cover and return to the freezer for 20 minutes.
5. For the chocolate topping, gently melt the chocolate over a double boiler with the coconut oil and salt.
6. Remove the slice from the freezer and sprinkle over the caramelised buckwheat. Pour the melted chocolate mix on top and return to the freezer. Once the chocolate has hardened, after about 20 minutes, you're ready to go! You can keep the slice in the freezer for up to 2 weeks. Remove the slice 5 minutes before eating.

Cookie Dough Treats and Christmas Pudding Slice. Image taken from The Healthy Convert. Cookbook out now through Hardie Grant. Photography by Elisa Watson, styling by Georgia Young.

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The Healthy Convert by Nicole Maree is a super-cute cookbook which had me hooked within the first few pages. Catering to those with food intolerances and allergies, Nicole Maree has nailed it with her first print cookbook filled with drool-worthy recipes.

In her introductory chapter Nicole runs through her pantry essentials and the substitutes for sugar, flour, egg, oil, dairy and nuts. Having had to go through this painful process of working out what to substitute for what when I first became vegan and was diagnosed with Coeliac on my own I can safely say this chapter would have been a lifesaver! This chapter is something which I know would be incredibly helpful for anyone and everyone to have on hand for when you're needing to cater to new allergies or dietary requirements.

With recipes like Jersey Caramels, Lemon Meringue Cupcakes, Red Velvet Cake, Coconut Lime Tarts, Churros and more - this book is a great pick up for anyone with a sweet tooth.

For more on The Healthy Convert or Nicole Maree, check out her website here. 

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Cookie Dough Treats

Gluten Free, Vegan, Refined Sugar Free, Dairy Free, Nut Free

Makes 24 treats
Prep time: 10 minutes
Cooking time: 15-20 minutes

INGREDIENTS

25g chia seeds
175ml tinned coconut cream
125g coconut sugar
1 1/2 teaspoons ground sea salt
2 teaspoons vanilla extract
310g gluten-free plain flour
1 teaspoon bicarb soda (baking soda)
60g vegan milk chocolate, roughly chopped

METHOD

1. Preheat oven to 180°C (160°C fan forced/350°F). Line a large 38cm x 25cm (15 in x 10 in) baking tray with baking paper.
2. Mix the chia seeds with 30ml walter. Set aside to become gelatinous. 
3. Add the coconut cream, coconut sugar, sea salt, vanilla extract, flour, bicarb soda and chia mixture to a large bowl. Mix until a dough forms. Fold in half the chocolate.
4. Take a heaped tablespoon of the mixture, roll it into a ball and place it on the prepared baking tray. Repeat with remaining mixture. Stud the balls with the remaining chocolate.
5. Bake in the oven for 15-20 minutes, or until lightly golden. Allow the treats to cool. Serve with ice cream, or on their own.
6. Store them in an airtight container in the pantry or fridge for up to 1 week.

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Christmas Pudding Slice

All the goodness of Christmas pudding, jam-packed into a hedgehog slice - rum included.

Gluten Free, Vegan, Refined Sugar Free, Dairy Free

Makes 16 slices
Prep time: 10 minutes, plus soaking and freezing time
Cooking time: 5 minutes

INGREDIENTS

100g raisins
50ml sweet rum
200g gluten-free, vegan arrowroot biscuits
40g unsweetened desiccated coconut
40g cacao powder
100g dried apricots, roughly chopped
100g dried cranberries
1 tablespoon finely grated orange zest
135g almond or seed butter
90ml rice malt syrup
40g coconut oil

METHOD

1. In a small bowl mix the raisins and rum to combine and leave to soak for 30 minutes.
2. Line the base and sides of a 17cm x 17cm cake tin with baking paper, ensuring the paper hangs over the sides of the tin for easy removal.
3. In a food processor pulse the arrowroot biscuits until slightly crushed. Transfer into a large bowl.
4. Add the coconut, cacao powder, apricots, cranberries, orange zest and soaked raisins. Mix to combine. 
5. In a saucepan over a medium-low heat, mix the almond butter, rice malt syrup and coconut oil until melted and smooth. Remove from the heat and add to the dry ingredients. Mix well.
6. Press the mixture into the prepared cake tin. Freeze for 1 hour or until firm.
7. Remove from the tin, slice into squares and serve.
8. Store the remaining slices in an airtight container in the freezer for up to 1 month.

Marbled Smoothie Popsicles // David Frenkiel and Luise Vindahl from the Green Kitchen Smoothies cookbook. Cookbook out now through Hardie Grant. Photography by David Frenkiel and Luise Vindahl.

This is the second recipe I am featuring from the Green Kitchen Smoothies cookbook by the beautiful couple David Frenkiel and Luise Vindahl. For more on this cookbook and another featured recipe, check out the first post here.

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Marbled Smoothie Popsicles

Our popsicle version of a smoothie has a beautiful marbled look that can be made in an array of colours. The photo features three different flavour combinations: mango and passionfruit; strawberries and raspberries; and blueberries, but you can adapt this recipe to any fruit of choice - just let your imagination run wild! If you choose a very ripe and sweet fruit, you can use a little less sweetener, or increase it if your fruit is very tart.

Makes 10 popsicles
Prep time: 5 minutes

INGREDIENTS

For the banana smoothie
2 ripe bananas, peeled
500g (2 cups) coconut yoghurt
2 tablespoons maple syrup or raw honey
1/4 teaspoon vanilla powder or 1 teaspoon vanilla extract

For the fruit smoothie
150g (1 cup) fresh berries or fruit of choice
2 tablespoons maple syrup or raw honey

For the extras
fresh ripe berries or fruit of choice, roughly chopped
nut butter
toasted nuts, roughly chopped
granola
quality dark chocolate (at least 70%) or raw vegan chocolate

METHOD

1. Roughly chop the bananas and add them to a blender along with the rest of the banana smoothie ingredients. Blend on a high speed until completely smooth.
2. Set aside about 350g (1 1/2 cups) of the banana smoothie, leaving the rest in the blender. Add all the fruit smoothie ingredients to the blender and blend until completely smooth.
3. Carefully fill 10 popsicle moulds with the smoothies, alternating between the banana and fruit one to create a marbled look (you can use the back of a teaspoon or knife to create this ripple effect). For an even more spectacular look and interesting texture, try adding some extras in the moulds between the different coloured layers.
4. Cover, insert the popsicle sticks and set in the freezer for at least 4 hours or until completely firm or overnight. They can keep in the freezer for days, weeks, months, years... (but secretly you know they won't!).

Note: I made this recipe vegan by changing the full-fat plain unsweetened Greek yoghurt to coconut yoghurt. If you're not vegan feel free to keep the recipe as the original stands.

Dark Chocolate Chunk Sea Salt Brownies Photography by Elisa Watson, Styling by Kate Bradley (Kenkō Kitchen). // Kenkō Kitchen

DARK CHOCOLATE CHUNK SEA SALT BROWNIES

Gluten Free, Vegan, Refined Sugar Free, Dairy Free, Egg Free, Oil Free, Nut Free

Makes 9-12 brownies
Prep time: 10 minutes
Cooking time: 20 minutes

INGREDIENTS

1/4 cup linseed meal
1/2 cup water
1 tsp baking powder
1/2 tsp bicarb soda
pinch salt flakes
1/2 cup cacao powder
1/4 cup arrowroot flour
1/3 cup maple syrup
1/3 cup cashew or almond butter
160g raw or dark chocolate, roughly chopped

METHOD

1. Preheat the oven to 180°C (350°F) and line a 20 x 15 cm (8 x 6 in) baking tin with baking paper.
2. Place the linseed meal and water in a mixing bowl and stand for a few minutes, or until the water has been absorbed.
3. Add the baking powder, bicarb soda, salt, cacao powder, arrowroot flour, maple syrup and black tahini and mix until smooth. Add the chocolate and fold through.
4. Pour mixture into the tin, sprinkle with additional salt flakes and bake for 20 minutes or until just set (don't overcook your brownies!). 
5. Cool the brownie in the tin for at least 15 minutes before slicing into 9-12 pieces.

Dark Chocolate Chunk Sea Salt Brownies. Photography by Elisa Watson, Styling by Kate Bradley. // Kenkō Kitchen

Ice Cream Cups // Kenkō Kitchen. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen).

Coconut Ice Cream

Vegan, Dairy Free, Refined Sugar Free, Gluten Free

Serves 4-6
Prep time: 10 minutes, plus 15 minutes freezing time

Ingredients

2 x 400g tin coconut cream
1 tbs maple syrup
1 tsp vanilla extract
½ cup rice malt syrup
pinch salt
4 passionfruits, pulp only
1 punnet strawberries, roughly chopped
½ mango, diced

For the raspberry variation
+ 2 tbs freeze dried raspberry powder

For the charcoal variation
+ 2 tsp activated charcoal

Method

1. Combine all base ingredients in a bowl and gently whisk until combined. Fold through fruit and add in desired flavor variation if desired.
2. Pour ice cream mixture into an ice cream maker and allow to freeze for 15 minutes.*
3. Store in the freezer in a freezer safe container until ready to serve. Scoop into individual vessels or ice cream cones before serving.

*If you do not have an ice cream maker, simply pour mixture into a container and freeze for 3-4 hours, stirring or whisking the mixture every 30 minutes.

I cannot believe Easter weekend is already upon us when it feels like New Years was just yesterday. This year seems to be flying past at a rapid rate! Today I present you with a collection of recipes I featured on the Kenkō website throughout last year to help keep your Easter weekend as delicious as possible! It can be hard seeing everyone biting into fluffy hot cross buns and delicious Easter chocolate treats when you're coeliac, living with intolerances and allergies or trying to eat healthy. For me, now being coeliac and lactose intolerant, I know that it is particularly hard as I can't even sneak a gluten treat as I will just get sick! Here below are some of my favourite chocolate recipes I know I will be creating this weekend to help keep me from FOMO (fear of missing out). From Hot Cross Buns, Raw Ganache Cakes, Ice Creams to Bliss Balls I hope you find a little something among this list to make this weekend special! 

I wish everyone has a safe holiday weekend filled with family, friends and chocolate! Make sure you take a moment for yourself to rest, relax and enjoy yourself! xx
 

The first recipe, which is one of my absolute favourites to make all throughout the year is my Rosemary & Chocolate Hot Cross Buns. These are gluten free, refined sugar free and are totally beautiful. Cut them in half, pop them in the grill and put on a smear of coconut oil and you have yourself one insanely delicious treat!

Find the recipe here...

A delicious Raw Chocolate Ganache Cake is something that is hard to go past - especially if you have guests coming over this weekend! The perfect chocolate indulgence which tastes just as good as it looks...

Find the recipe here...

These Double Chocolate Ice Cream Sandwiches are the best chocolate treat to create as a delicious Easter dessert. Not only are they fuss free to make but they are also an absolute winner to serve up! Keep any leftovers in the freezer as a little go-to treat when you're craving that little bit of chocolate!

Find the recipe here...

If you're more of a Chocolate Coated Popsicle fan than a Ice Cream Sandwich Fan then this is the recipe for you. To make these a double chocolate treat simply add in some extra cacao into the ice cream mix and you have yourself a delicious double chocolate ice cream!

Find the recipe here...

Not only are these bliss balls super quick to whip up, but they are also very easy to mould into any shape you please. If you want something to replace the Easter eggs try whipping up a batch of these. Simply use an easter egg mould to shape them or even shape them by hand into little egg-like shapes. For an extra chocolate hit try melting some of your favourite raw chocolate and dipping these balls in. Simply then pop them into the freezer and wah-lah within minutes you will have set little very healthy easter eggs!

Find the recipe here...

The next recipe I share with you is the recipe for my Sweet Potato Rosti Garden Sliders which are tiny little mushroom burger gems with a delicious sweet potato rosti. You can play around with what you fill these with, you can put in some micro greens, herbs and let's face it any salad vegetables or sauce you're feeling like. For me I love these with the red onion relish and a little bit of greenery! This is a little savoury treat as let's face it after all the chocolate recipes above, your body will be feeling like something savoury to balance that out!

Find the recipe here...

All photography above by Elisa Watson for Kenkō Kitchen. Styling by Kate Bradley (Kenkō Kitchen) and Sally Bradley.

Chocolate, Mocha & Coffee Layer Cake // Kenkō Kitchen. Image taken from the Kenkō Kitchen Cookbook. Australian edition out now through Hardie Grant, out March/April through Hardie Grant UK and Rizzoli USA. Photography by Elisa Watson, styling by Kate Bradley (Kenkō Kitchen) and Sally Bradley.

To celebrate the Kenkō Kitchen cookbook being officially released in the USA today (3rd March 2015) I am posting this recipe extracted from the cookbook of my Chocolate Popsicles. Like all recipes in the book these are sugar free, vegan and gluten free! A must make for all! These treats are absolutely perfect  mourn the end of summer in Australia this past weekend I am posting a delicious summer recipe taken from my new cookbook the Kenkō Kitchen cookbook. This recipe is easy to make, is a million times healthier than their milk bar counterpart and are truly delicious. This is great to make to have for a healthy summer treat after a day at the beach, to make for your kids or just make and keep in the freezer for when you need a little something sweet!

This recipe is taken from the Kenkō Kitchen Cookbook available now around Australia and is available in the USA as of the 3rd of March (this Tuesday!!). Don't worry UK it will be available their in April and is available for pre-order now!

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Makes 4–6 (depending on size of moulds)
Prep time: 30 minutes, plus 40 minutes setting

Popsicle sticks
Ice cream
400 ml (13 ½ fl oz) coconut cream (refrigerated)
125 ml (4 fl oz/ ½ cup) maple syrup
155 g (5 ½ oz/1 cup) cashews (soaked in water overnight)
¼ teaspoon salt
seeds from ½ vanilla bean

Chocolate coating
80 ml (2 ½ fl oz/⅓ cup) coconut oil
30 g (1 oz/ ¼ cup) cacao powder*
2 tablespoons stevia*
¼ teaspoon sea salt
slivered almonds to garnish

Begin by placing all the ice cream ingredients in a blender and blitz until smooth and creamy. Remove and pour into an ice cream maker, letting it churn for 14 minutes until a beautiful ice cream has formed.

Scoop the ice cream into popsicle moulds, press in the popsicle sticks and place in the freezer for 30 minutes or until frozen.

Mix all the chocolate coating ingredients in a bowl. Remove the set popsicles from the moulds.

Working quickly, dip each ice cream in the chocolate coating – the chocolate will begin to set very quickly on the ice creams as soon as the coconut oil hits the cold ice cream.

Sprinkle the almonds on the chocolate before it has set and dunk the popsicle in the chocolate again to coat the almonds.

Return to the freezer until they are ready to eat!