dairy free coconut chocolate mousse





  • 1 tin of coconut milk, left in the fridge overnight
  • 2T coco powder
  • 1T honey
  • 2 pumps vanilla paste


  1. Keeping the coconut milk in the fridge means the water and the more solid parts separate. You will need the solid part of the coconut milk and put aside the watery part for drinking!
  2. Beat the coconut milk for a couple of minutes with an electric whisk until stiff
  3. Add vanilla and honey and stir until well combined
  4. Refrigerate until you’re ready to devour them!

(p.s. if you don’t have vanilla paste, use 1t vanilla extract)

banting carrot cake



I made some blueberry jam the other day, and a friend of mine said I had to have scones with them, so queue this recipe!


  • 1.5 cups ground nuts (like almonds/macadamias)
  • tiny pinch salt
  • 1/2 t bicarb
  • 1t cinnamon
  • 1t dried ginger
  • 1/2 cup chopped walnuts / pecan nuts
  • 3 eggs
  • 1T vanilla essence/extract
  • 1/2cup xylitol
  • 2T melted coconut oil
  • 1.5 cups grated carrots (about 3 carrots)


  • Preheat oven to 180*
  • Mix the dry ingredients together, except for the xylitol
  • Mix the eggs, vanilla, coconut oil and xylitol together
  • Add the wet to the dry
  • Add the carrots
  • Pour into a greased cake tin
  • Bake for +-40 minutes (until you can put a toothpick through and it comes out dry)
  • Ice with your favourite cream cheese icing, dust with more chopped nuts and serve!

(p.s. I made dairy free icing, using 1/2 cup coconut milk, 1/4 cup honey which I heated and simmered for 10 minutes, then added 5 teaspoons agar agar and 1/4 cup lemon juice, mixed all together and refrigerated  for about half an hour before icing)

Chocolate crepes



I got this recipe off the loseit magazine website www.loseit.co.za, and just made it a little more practical (i.e. using cup measurements and simplifying the directions!)

INGREDIENTS (makes 2 crepes)

  • 2 eggs
  • 1/8 cup water
  • small pinch salt
  • 1/4 t bicarb
  • 2t xylitol
  • 2t coco powder
  • 1/8 c coconut flour
  • butter for greasing pan


  • Whisk the eggs with the water, add the rest of the ingredients and beat until smooth
  • Heat a pan medium hot and grease by adding 1 t butter and allow to melt
  • Pour half mixture into pan and swirl around into crepe
  • Cook for about 2 minutes then flip and cook for about another minute (until cooked) – then lift it out onto a plate
  • Repeat with greasing pan with butter and then add remaining batter and cook as above
  • Serve with cinnamon, xylitol, lemon juice and fresh strawberries !

choc chip biscotti



I made some biscotti a while back and lost the recipe, and then I found it again, with a few tweaks, this was delicious!


  • 1 and 3/4  cups of blitzed to flour like consistency macadamia nuts or almonds
  • 1/3 cup coconut flour
  • 1/2 t bicarb
  • 1/4t salt
  • 1/4 cup honey OR xylitol syrup (to make, heat 1/4 cup xylitol with 1/8 water until xylitol has dissolved, then boil for about 2 minutes, remove from heat and allow to cool)
  • 1t vanilla extract
  • 40g dark chocolate, cut into little chunks


  • Preheat oven to 180*
  • Mix the dry ingredients together
  • Add the syrup/honey and vanilla extract
  • Mix well
  • Add choc bits
  • Wrap into clingwrap and compress it as much as possible into a log shape
  • Unwrap from clingwrap and put on a baking sheet (I use a silicone baking sheet – if you are using a normal sheet, grease beforehand)
  • Bake for 15 minutes
  • Remove from oven and allow to cool for 1 hour
  • Cut log into biscuits
  • Reheat oven at 140*
  • Bake for 15 minutes
  • Crack oven OPEN and leave to sit for an hour, then take out of oven to cool againIMG_0126
  • One more time –
    • Reheat oven at 140*
    • Bake for 15 minutes
    • Crack oven oven and leave to sit for an hour, then take out of oven to cool again
  • Serve!
  • IMG_0127

Dairy-free chocolate pots




  • 1 tin coconut cream
  • 3 heaped T xylitol (powdered in coffee grinder if you can)
  •  IMG_8426
  • 3 egg yolks (keep the whites for something else!) (maybe some enchiladas – recipe here!)
  • tiny pinch of salt
  • 1t vanilla essence
  • 3T coco powder
  • 1T coconut oil


  • Preheat the oven to 170*
  • Combine the coconut cream, xylitol. coco powder and coconut oil in a medium pot and heat over a low-medium heat whisking occasionally until everything has combined (don’t bring this up to the boil)
  • Add the vanilla essence and salt and remove from heat
  • In a separate bowl, whip the egg yolks
  • Pour the hot coconut cream mixture into the eggy mixture, whisking the whole time
  • Divide mixture into 4 small ramekins
  • Place ramekins in a large roasting dish, and fill the dish half way up the ramekins with boiling water (thus making a water bath)
  • Bake for 20 minutes
  • Remove from oven and allow to cool to room temperature
    Place in the fridge with a piece of paper towel on top of them, and then cover with tin foil
  • Allow to set for at least 2 hours
  • Serve with fresh berries, YUM!!!!!!

Light and fluffy coconut pancakes


This is a recipe from my friend Daniel (except he would definitely NOT want there to be bacon in this picture !!!) They’re really light and fluffy – a total hit!


ingredients (serves 4)


  • 4 eggs, room temperature
  • 1 cup milk / coconut milk
  • 2 teaspoons vanilla extract
  • 1 tablespoon honey
  • 1/2 cup coconut flour
  • 1 teaspoon bicarb
  • 1/2 teaspoon sea salt
  • 1 banana
  • 1T psylium husks
  • coconut oil or butter for frying


  • Add eggs to a blender and blitz on high until fluffy
  • Add the coconut milk, vanilla, banana and honey and blitz until smooth
  • IMG_9393
  • In a separate bowl, combine all the dry ingredients
  • Add the dry ingredients to the blender, and mix for 30 seconds (until all mixed together)
  • leave to thicken for 5-10 minutes
  • In a medium hot pan,  add the coconut oil / butter
  • Add a ladle at a time and smear out until circles
  • IMG_9395
  • Fry for a few minutes on each side (be careful when you flip them)
  • Serve with fresh berries and cream

Olive oil ice cream (be open to it – it’s worth it!)


Since the lack of dairy in my life, I’ve been trying to get creative with coconut cream. And then I stumbled upon this AMAZING recipe. Please don’t be put off by the fact that it is an olive oil ice cream, it is so tasty and healthy!



  • 1 tin coconut cream
  • 3 egg yolks
  • 2/3 cup olive oil
  • 1/2 cup honey
  • tiny pinch of salt


  • Heat coconut cream on medium-low heat, stirring very frequently, until hot and steaming but not simmering
  • Separate eggs (keep the egg whites to make egg white enchiladas!)
  • Temper the egg yolks by adding a ladle full of hot coconut cream to the yolks while stirring the yolks.  Now add the tempered yolks to the saucepot, again stirring constantly.IMG_9243
  • Heat the mixture on medium-low, stirring constantly and never letting it simmer, until the custard thickens (should coat the back of a wooden spoon and be about as thick as heavy cream), about 10 minutes.  (If the custard boils, the egg will curdle.  If this happens, it’s still salvageable:  remove from heat immediately and pulse through a blender until smooth.)
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  • Remove from heat and pour into a bowl or measuring cup to cool.
  • Let cool to room temperature.  Add the rest of the ingredients and whisk all together
  • Either add to an ice cream machine once cooled or pop into the freezer and once it has set (maybe 4 hours) remove and blend it until smooth

Chia Porridge – chocolate and coconut


Oh my wonderful Chai Seed discovery happiness!!!! I haven’t been loving breakfasts without yoghurt, and I’ve been on the search for some alternatives that are still yummy (coconut yoghurt was good). Then I came across chai seeds. They are amazing little balls of health http://authoritynutrition.com/11-proven-health-benefits-of-chia-seeds/ and this morning’s breakfast was more like dessert than breakfast. WIN!!!



  • 1/4 cup chia seeds
  • 2T coco powder
  • 1t vanilla extract
  • 2t xylitol
  • 200ml coconut cream
  • 200ml water


  • Mix everything together in a bowl
  • Cover and refrigerate overnight (this allows the chia seeds to absorb all that liquid and become all porridgey)
  • Serve with fresh berries

You can emit the coco if you want a plain porridge, maybe add some cinnamon and a bit more vanilla; make a berry porridge pureeing a few berries and throwing them into the mix before you refrigerate

Chocolate and Coconut Macaroons


I was dying for a sweet dairy free treat this weekend – and stumbled upon a similar recipe, which just required some bantingcook tweaking!



  • 2/3 cup roasted almond / almond meal
  • 2/3 cup coconut butter (blend 3 cups coconut flakes with 1T melted coconut oil until it becomes smooth and creamy – this take patience but makes all the difference in these being moist!)
  • 1/3 cup honey
  • 1 tsp vanilla extract
  • 2 big T cocoa powder
  • pinch sea salt
  • 2 cups finely shredded coconut


  • Preheat oven to 160*
  • In your food processor grind the almonds and coconut butter until smooth
  • Place a medium sized sauce pan on medium heat on the stove
    Add your almond-coconut mixtures, honey and vanilla to pot and stir well
  • Once your mix has been heating for a couple minutes add the cocoa powder and stir well until all cocoa powder chunks have dissolved
  • Add the sea salt and stir well
  • Remove your saucepan from the heat
  • Add the shredded coconut to your pot and stir until ingredients are combined
  • Line a cookie sheet with parchment paper
  • Create 3cm with your dough and place on lined cookie sheet (wet your hands every few balls to get them to stick together)
  • 11159994_394407010684004_3375590851454569940_n
  • Cook the macaroons for 10-11 minutes (you don’t want to overcook these or the bottoms will burn and turn dry)