It has been a while since I posted so I do apologise, but I am trying to balance my day job with also blogging! So, here we are, these tartlets are super yummy, require minimal ingredients and have an awesome protein kick without any protein powders! The protein source comes from silken tofu to make the filling…… can you believe it?! I have wanted to use tofu in a dessert for such a long time and it has turned out so well in this recipe.

All you need is 4 tart pans, a food processor and you will be using your oven and freezer.

Makes 4-5



1/2 cup almonds

1/2 cup medjoul dates

1/4 cup millet flakes

1 tbsp peanut butter

2 tbsp maple syrup

1 tsp raw cocoa powder


1 pack of silken tofu (I used Clearspring brand)

1 heaped tbsp raw cocoa powder

1/3 cup maple syrup (you may want to add more during the process so test and see how sweet you want it)

 Optional toppings:


Cacoa nibs


  1. Firstly preheat your oven to 160 degrees fan and decide whether you need to line your tart pans (I didn’t but I advise if you want to take them out to present then do so, unless you have ones that can remove the bottom for easy removal)
  2. To your food processor add all base ingredients and blitz until a dough is formed. Then press the mixture into your tart tins using your hands, don’t make them super thick as you want to pour your mixture into them and still see the nice outer edge of your tarts!
  3. Bake them for 10-12 minutes.
  4. Whilst these are baking, add your filling ingredients to the processor and pulse until a smooth and creamy mixture is formed. Add maple to taste.
  5. Once the bases are baked, allow to cool for about 10 minuets. You then want to pour the filling into each tart evenly and place into the freezer until you want to garnish and serve or for at least 30 minutes.
  6. Top with the raspberries and cacoa nibs and enjoy!!




I really just had to share this recipe, it was a bit of a test but worked out just lush! Super refreshing and light, so great when the weather picks up and these store super neatly in your freezer. I have been craving lemon and ginger anything but didn’t want to make a cake as I thought it would be to heavy for my tummy, sooo decided to make a bit of a spin off from the RASPBERRY CASHEW ‘CHEESCAKE’ BITES I made a few posts back! These require a food processor, soaked cashews overnight and a loaf pan. Be aware as this was a first go and experiment; that the filling had quite a bit left over so you can always try and incorporate it into another dish! I actually chucked it into some dried fruit spelt buns and they turned out fab!



1/2 cup ground almonds

1/2 cup soaked cashews

1tbsp maple syrup

6 deglet nour dates

1 tbsp ground ginger

1 tsp vanilla powder

Lemon filling:

2 cups soaked overnight then drained cashews

2 whole lemons juice

1 tbsp lemon zest

3 tbsp coconut cream (from top of canned coconut milk)

1 tsp turmeric (for added colour)

Pinch vanilla powder

Pinch sea salt

1/2 maple syrup


  1.  Firstly line a loaf pan with beking paper (although you are not actually baking) this will stop sticking!
  2.  Then place all base ingredients into food processor and blitz until it comes together. Using a spatula press this into your loaf tin.
  3.  Next add all your filling ingredients to the processor until a creamy smooth texture is formed. Then pour this over your base (you will have some left over, you could test using all of it may just make it thicker!
  4.  Freeze immediately and once set slice into squares or bars with a sharp knife.

Hope you enjoy these as much as I do!





ATTENTION! TO ALL CHOCOHOLICS and cake lovers 😀 This is the PERFECT cake for you, it’s easy, refined sugar free, flour free, gluten free and of course vegan!!! Also only 1 bowl needed (we be loving these 1 bowl recipes right?) 

This recipe is slightly adapted from LIVIAS as I am oat intolerant so I use millet as a replacement for this. I must say I am so happy with how well I can use this substitute in my goods, it would be good to know if you guys have any other suggestions too! The cake is still oozing with gooeyness and absolutely delicious, no stodge like you get with regular floury cakes so this is a bonus. I admit I could fully eat the entire thing NO SHAME here…



125g millet flakes

280g cashew butter

185ml maple syrup

250ml almond milk unsweetened

150g ground almonds

35g cacoa powder

Pinch of sea salt


135g almond butter

125ml maple syrup

15g cacoa powder


2tsp coconut oil

2tbsp maple syrup

1/2 cup puffed rice


  1.  Firstly preheat that oven to 160 degrees fan / 180 degrees conventional. Line a 8″ cake tin with parchment and set aside.
  2.  Whisk in a bowl, cashew butter, maple, almond milk and cacoa powder until smooth.
  3. Next add in the ground almonds, millet flakes and salt and use a spoon to stir until batter is formed.
  4. Pour this into your cake tin and bake in the oven for 30 minutes!
  5. Whilst the cake is baking you can make your topping if you are adding the puffed rice. Boil the coconut oil and maple until bubbling then add in your puffed rice stir well. Allow them to caramelise (takes about 2 minutes) but stir every now and again to avoid completely burning. Pour them onto a plate and flatten slightly allowing to cool.
  6.  Once cake is done, allow to cool completely before making the frosting. To do this just mix all the frosting ingredients together, then smother on top of your cake!
  7. Lastly break up your puffed rice, they would have clustered together and sprinkle on top. Serve immediately or keep covered for a few days (I can guarantee this will be eaten day 1!) Happy baking guys!



Who would have thought polenta could make a cake ay? It can and it worked out pretty awesome. I will recreate this recipe again and amend however it is a good first try, the cake held together nicely, wasn’t dry but it is not sweet enough I think! You could play around with different sugars to see if this creates a sweeter cake. Cherries are one of my faveee fruits and they are in season so I figured why not pair them?! The cake is naturally gluten free too.


250g polenta

1/2 cup ground almonds

1 tsp baking powder

1/2 cup unsweetened almond milk

1/3 cup maple syrup

200g cherries

2 tbsp coconut oil

2 flax eggs


  1.  Preheat your oven to 160 fan/ 350 Fahrenheit and line a spring back cake tin with baking paper.
  2.  Make you flax eggs and let sit for 5 minutes/ In a bowl, mix your ground almonds, baking powder and polenta.
  3. Next melt your coconut oil and once your flax eggs are set add along with the rest of the wet ingredients to dry. Incorporate well.
  4. Stir in your cherries that are chopped ensuring no pips are left!
  5. Bake for 20 minutes. Allow to cool before slicing. Perfect served with dairy free custard or oat/soya cream!



Super happy with this little creation, I am really obsessed with PB&J atm so it makes perfect sense. It’s fairly quick if you have ground almonds to hand otherwise you will need to process some (only takes 20 mins to roast some almonds and chuck in food processor). I really wanted to create a swirl on top with the jam however it didn’t look as picture perfect but MY GOD TASTES AMAZINGGG and texture is on point!


1 cup natural peanut butter

2 flax eggs ( 2tbsp flax and 6 tbsp water)

1/2 cup coconut sugar

2 tsp vanilla (I used powder form)

1 tsp baking powder

1 cup millet flakes

1/2 cup ground almonds

1/2 cup unsweetened almond milk

1stp apple cider vinegar


Jam of choice, I used strawberry

More peanut butter


  1.  First preheat your oven to 180 fan / 365 Fahrenheit and line a baking tray with baking paper. I actually used a large brownie pan and this was sufficient.
  2.  Next make your flax egg and let sit for 5 minutes, meanwhile add all dry ingredients to a bowl, give a good stir.
  3. Then add in all your wet ingredients (not the topping ingredients), and incorporate well to make a mixture that is pourable. Pour into your pan.
  4. Now you want to use a teaspoon to plot a bit of jam and a bit of peanut butter next to it and space them evenly. So about 3 along and 3 down. Then using a cocktail stick create your swirls!
  5. Bake in oven for 25 minutes. Once cooled slice into squares and there you have it! Enjoy baking!