Tag Archives: treat

Moroccan Snack Bars

Moroccan Bars

We love to have some healthy snacks in the fridge to get us through those moments when the next meal is just a little bit far off for our stomachs. These bars have no artificial ingredients or sugars, and are made of whole nuts and dried fruits. It is a good idea to check the ingredients list on dried fruits though, because sometimes oils are used in the drying process, sugars are added, or chemicals are used. We try to avoid all of these, and figs and dates seem to be the most easy of dried fruits to find without these additives.

These snack bars aren’t an authentic recipe from Morocco, but rather a bar that is inspired by the fruits and nuts that grow so well in this very fertile country. Famous for almonds, apricots, pistachios, figs and dates, the Moroccan kitchen is full of flavour.


  • 1 cup dried dates, chopped
  • 1 cup dried figs, chopped
  • 1/4 cup blanched almonds
  • 1/4 cup pistachios
  • 1/4 cup pine nuts
  • 1/4 cup cashew nuts


  1. Dry roast the pine nuts in a frying pan over a moderate heat. Toast until they are golden brown. Remove from the pan.
  2. Dry roast the almonds and cashew nuts in a frying pan over a moderate heat. Toast until they are golden brown. Remove from the pan.
  3. Place all of the nuts in a food processor with the metal knife blade inserted. Pulse until the nuts are finely chopped.
  4. Add the fruits to the food processor and turn the speed up to a medium speed. Process for about 1 minute until the fruits and nuts are all finely chopped and start to stick together.
  5. Grease a metal tray with a little coconut oil. Pour the mixture onto the tray and press down firmly with your hands to form a large square / rectangular shape. You need to press quite firmly to press all of the mixture together.
  6. Place in the fridge for an hour
  7. Cut into bar shapes and store in an airtight plastic container between layers of greaseproof baking paper.

Music to go with it…
Listen on Spotify:

Vegan Chocolate Orange Mousse

 Vegan Chocolate Mousse

When I was staying at Villa Flow in Bali they made me an avocado based chocolate mousse, and I have recreated it at home, but with some added orange. Orange chocolate has always been my favourite. Do make sure that your avocados are ripe before you make this. Unripe avocado is not a welcome flavour in a dessert. 


  • 150 g dairy-free dark chocolate, plus extra for garnishing (I used “Lindt Excellence 90% cacao” pure chocolate. It is worth checking the label to make sure you don’t get one with sugar as the first ingredient)
  • 2 large ripe avocados
  • 2 tablespoons cocoa powder
  • seeds of 1 vanilla pod (optional)
  • 3 tablespoons maple syrup
  • 1/3 cup almond milk or coconut milk
  • 1/2 tsp orange peel


  1. Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. Break the chocolate into the bowl and allow it to melt, then set aside to cool slightly.
  2. Halve and stone the avocados. Scoop out the flesh of the avocados with a desert spoon. Add into a food processor bowl, discarding the skins.
  3. Using the finest grater you have, rasp off the peel of an orange or mandarin.
  4. Add the cocoa powder, vanilla, maple syrup, and almond/coconut milk to the food processor and blend for a few seconds. Scrape down the sides with a spatula, then blend again to ensure that it is well combined.
  5. Pour in the cooled chocolate, then blend a final time until creamy and smooth.
  6. Divide the mixture between six small bowls, and refridgerate for at least 30 minutes.

Music to go with it…
Listen on Spotify: Lower Dens – Escape from Evil


Lemon Cupcakes

 Lemon Cupcakes

These Lemon Cupcakes have a strong lemony flavour, and don’t need any sweetening. They are gluten, dairy, and sugar free and I am struggling not to eat all of them before they cool off!


  • 2-3 ripe bananas
  • 2 eggs
  • 1 Tbsp ghee
  • juice and rind of a lemon
  • 1 tsp baking soda
  • 1/4 tsp salt
  • seeds of 1 vanilla pod
  • 1/4 cup sifted coconut flour
  • 1/4 cup sweet potato flour


  1. Pre-heat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
  2. Add eggs and ghee and mix well
  3. Add the rind of 2 lemons, the juice of 2 lemons, and the seeds of 1 vanilla bean, mix well
  4. Add the baking soda and salt and stir gently into the mixture. It should rise as the baking soda activates.
  5. Add the coconut and sweet potato flour and stir gently to combine into the mixture.
  6. Cook in the hot oven for 35 minutes, or until a fork comes out clean when pricked into the cupcake.

Music to go with it…
Listen on Spotify: Wild Beasts – Present Tense









Dried Fig and Cranberry Almond Loaf

 Fig and cranberry loaf

There is nothing quite like the smell of bread baking in the oven. This loaf uses ground almonds to be gluten free, and fruit and honey to sweeten it and avoid processed sugars.


      • 2 cups ground almonds (or almond flour)
      • 5 free range eggs
      • 1/2 cup dried figs, chopped (could be substituted with dates)
      • 1 cup frozen cranberries
      • 1 ripe banana
      • 2 Tbsp honey
      • 1 Tbsp coconut oil or ghee
      • 1 Tbsp apple cider vinegar
      • 1 tsp baking soda
      • pinch of sea salt


  1. Preheat the oven to 160°C (320 degrees Fahrenheit) and line a loaf tin with baking paper.
  2. Add all of the ingredients except for the raisins in to a food processor. Process until smooth. Fold in the raisins.
  3. Pour the batter in to the prepared loaf tin, and smooth out evenly.
  4. Bake in the oven for 30-45 minutes or until a skewer comes out clean when inserted.
  5. Leave to cool in the tin. Slice in to thick pieces, and enjoy with your favorite topping.
  6. Makes 8-10 slices, keeps for 3-4 days in an airtight container.

Music to go with it…
Listen on Spotify: Regan Perry – Maui