Paleo Caramely Chocolatey Fudgy Thing

choc fudge slice

Inspiration for this recipe came very heavily from something I found on line and I would love to be able to credit where I found it, but I can’t remember!  I have made my own amends, but thank you to whoever pioneered the original recipe 🙂


Caramely Fudgy Layer

1 C cashews, soaked overnight in the fridge in cold water or in hot water for 10 minutes

6 soft, squidgey Medjool dates, pitted

2 Tbsp coconut oil, melted

1 tsp raw cacao powder

1 tsp vanilla extract or essence

Pinch of salt

4 Tbsp almond meal

Chocolatey layer

¼ C coconut oil

2 Tbsp. cacao powder

1 Tbsp. real pure maple syrup

2 Tbsp coconut milk

1 tsp vanilla extract


Place cashews, dates, coconut oil, raw cacao, vanilla and salt in a food processor fitted with a ‘S’ blade. Process for 3-4 minutes, scraping the sides as you go along, until the mixture is smooth and sticky

Scoop the fudge mixture out into a square or rectangular tin lined with baking paper recommend you do the sides as well as the bottom. Flatten and smooth the top with a spatula and place the tin in the fridge while you make the chocolate layer.

To make the chocolate layer, gently warm the coconut oil, maple syrup, coconut milk, cacao powder and vanilla in a heat proof bowl over a saucepan of warm water until the coconut oil softens and you can whisk the ingredients together in a smooth chocolatey cream.

Take the tin out of the fridge and spread the chocolate over the top of the fudge, smoothing the surface with a spatula. Put back in the fridge for 2-3 hours to firm up and then away you go!

Mango Blueberry Paleo Ice cream


This is one of those wondrous spur of the moment concoctions that had no prior thought put into it at all, but serendipity arranged matters and there’s no arguing with serendipity.

Baby bear and I were grocery shopping yesterday when I saw a mango of such superlative ripeness that I could not possibly leave it behind.  So we left the shop with everything on the shopping list plus the perfect mango.

Half of the mango was devoured in a salad with fresh blueberries tossed with a squeeze of fresh lime juice and shards of chocolate protein balls – divine.  But with half the mango left and temperatures still regularly raising a wee shine on the forehead trusty Mr Snowy the ice cream maker was begging to be put to good use and so this morning Baby Bear and I made ice cream!


1 Can coconut cream

1 ¼ C fresh diced mango

½ C blueberries

1 teaspoon fresh lime juice

1 dessert spoon of maple syrup


Place all ingredients into a blender or food processor fitted with an ‘S’ blade (I used my beloved stick blender) and puree until smooth.  Pour into your ice cream maker and churn as per manufacturer’s instructions.  If you don’t have an ice cream maker I would pour into a freezer proof container and let freeze almost all the way through before taking out and blitzing in the food processor or blender again and then re-freezing.  Do that around 3 times and it should create a reasonably aerated mixture.

Enjoy 🙂

Baby Bear’s Paleo Strawberry Ice Cream


What do you do when you have a handful of these, but they just haven’t had quite enough time under the sun to become as luscious and divine as they should be because the birds are determined to have them all for themselves?  Make ice cream with a little bear cub helper of course!

Photo (3)

I froze the strawberries and put them into the food processor frozen which sped  up the ice cream maker part, but it honestly wouldn’t matter if you did or you didn’t.


1 can full fat Coconut milk (my favourite brand is TCC)

Enough strawberries to fill up the emptied can of coconut milk

1/4 Cup maple syrup

Teaspoon of freshly squeezed lemon juice


Whizz everything up together either in a food processor or blender.  Pour into your ice cream maker, if you have one, let it do its thing and boom you’re done!

If you don’t have an ice cream maker I would pour the mixture into a freezer container and let it partially freeze, tip it back into your food processor or blender and whizz it up again.  Do this a few times and you should get a reasonable consistency.  You may just need to let it ripen on the bench for 20 mins or so before serving.

Raw Raspberry Faux Cheesecake

raw raspberry cheesecake


1 Cup of walnuts
1 Cup of ground almonds
5 medjool dates, pitted
3 cups raw cashews, soaked in the fridge overnight in enough filtered water to completely cover
1 Cup of frozen raspberries
3/4 Cup of freshly squeezed lemon juice
1/2 Cup water
1/4 Cup coconut sugar
5 medjool dates, pitted
1 cup coconut oil, melted
1 teaspoon pure vanilla essence
Pinch himalayan salt


You can either make this as one big one in a springform cake pan or you can make mini cheesecakes in a muffin tray.

Place the walnuts, ground almonds and medjool dates in your food processor fitted with an ‘S’ blade and process until smooth.  Press into the base of your cake pan or muffin tray and place in the fridge to set.

To make the filling blend the drained cashews, raspberries, lemon juice, water, coconut sugar, dates, melted coconut oil, vanilla essence and salt until completely creamy and smooth.  I can’t achieve this consistency in my food processor with the cashews (I clearly need to get a more powerful one!), so what I do is blitz the cashews, water and lemon juice into a cream with my stick blender and then add to the food processor with the remaining ingredients and process together.  Pour the mixture onto the crust and smooth out with a spatula.

Place back into the fridge to set.  If you’re making this in raspberry season it would be divine with some fresh raspberries roughly crushed over the top, but I’m not in fresh raspberry season just yet unfortunately, so we’ll all just have to imagine that bit!

Raw Apple Crumble

raw apple crumble

Ok, I’ll be the first to admit this is not pretty and my photography skills probably do it no favors either!  But trust me it’s actually really good.  Sometimes it’s just so nice to have something fresh that’s not a fruit salad.  This definitely fits the bill.  It’s not really a crumble as the crumble bit goes on the bottom, but I didn’t really know what else to call it!


1 cup walnuts
5 medjool dates – make sure they’re pitted!
Pinch Salt
teaspoon of vanilla extract


5 medium-sized apples peeled, cored and cut into chunks (granny smith or braeburn are best)

5 medjool dates

½ Cup raisins
2½ tsp cinnamon
juice of ½ lime

1 dessertspoon of maple syrup


Combine all the base ingredients in a food processor fitted with an ‘S’ black and whizz until they become crumbly. Line a springform cake tin with baking paper and press the mixture into base and place in the fridge while you make the apple layer.

Place 2 of the apples and all other ingredients into the food processor and whizz until smooth. Pour this mixture into a bowl.

Put the remaining apples into the processor and whizz into small chunks.  Add to the puree in the bowl and mix well.

Spread the apple over the base and leave in the fridge for at least 2 hours to let the flavours develop.  I like to have this with a spoon of coconut cream on top, as you can tell from the photo!

Paleo Raw Carrot Bars with Lemon Cashew Cream


I like the idea of raw food, but other than salads, it all seems a bit hard.  This however is a doddle to make and really delicious.  You do need to begin it preferably the night before, but don’t let that put you off.  There’s nothing more strenuous involved than covering some nuts in water and leaving them in the fridge.  I find I leave things in the fridge most nights (my phone, baby bear’s toothbrush etc.) so I felt like I was fulfilling my destiny making this 😉


Carrot Bars

1 Cup roughly chopped carrots

2 Cups of walnuts

½ Cup raisins

½ Cup medjool dates (make sure the pits are removed)

½ Cup desiccated coconut or as I did, Banaban Coconut Crunch

1 Tablespoon sunflower seeds

2 Tablespoons liquid honey (go for one with a fairly mild flavour)

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon grated nutmeg

Lemon Cashew Cream

1 ½ Cups of cashews soaked overnight in filtered water and then well drained

Finely grated zest & juice from a lemon (preferably organic as you’re going to be eating the skin)

¼ Cup coconut oil, melted

2 Tablespoons liquid honey, again mild flavour

2 Tablespoons almond or coconut milk

1 teaspoon vanilla extract


Place the carrots into the bowl of your food processor fitted with an ‘S’ blade.  Process them until they’re in small chunks, you don’t want them to become mush.

Add in the walnuts, dates, raisings, coconut, sunflower seeds, honey, vanilla extract and spices and process until the mixture starts balling together.

Tip into a rectangular baking dish lined with baking paper and press down to bring it together.  Place in the fridge while you make the cashew cream.

You could make the cashew cream in your food processor, but I find I get a better result (smoother and creamier) when I use my stick (immersion) blender.  Whichever one you’re going with place all the ingredients in and blitz away until the mixture is as smooth and creamy as you can get.

Remove the bar mixture from the fridge and top with the cream.  Return to the fridge and chill for at least 2 hours to set.

This is a bit more robust than some of the raw/paleo slices I’ve made in that it can last outside of the fridge for a little while, but it’s really best chilled.


Paleo, Raw, Anti-Inflammatory Lemon Cheesecake

I came across a recipe that someone had posted to facebook the other day that looked too good not to try; a no bake lemon tart (vegan gluten free monster).  I am lucky enough to have tonnes of beautiful, organic, homegrown lemons from my Mum at the moment and this was a perfect way to use them up!  I’ve made a few tweaks to mine, but recipe homage goes to the vegan gluten free monster.

lemon cheesecake

The anti-inflammatory properties of the cheesecake come from the addition of turmeric.  Don’t freak out, it won’t taste like a curry, I promise.  Turmeric is awesome stuff.  Not only does it turn things the most delicious golden shade (including your hands, you’ve been warned), but it is also outstandingly beneficial for you.  There are studies that indicate it helps protect against cancer, Alzheimer’s, heart disease, helps with diabetes and lessens the effect of colds and flus.  However anything we can do to lessen the incidence of inflammation in the body is a good thing.  A lot of people believe that inflammation in the body is the cause of disease.  Hey, if the way to protect against that is a beautiful, fresh, varied diet, I’m in!

If you have the time and inclination you can soak the almonds and cashews overnight in some filtered water to soften and activate them.  I’m not organized enough to do this, but if you are, more power to you.

This is scrummy, but rich, pace yourself.


1 ½ Cups of almonds

4 medjool dates

4 Tablespoons of melted coconut oil


1 ¾ Cups of cashews

6 medjool dates

½ Cup of fresh lemon juice (this was 4 lemons for me)

Zest from 2 lemons (please, please, please make sure your lemons are spray free)

1 Cup of melted coconut oil

1 Cup of tepid water

1 Tablespoon of ground turmeric

1 pinch of Himalayan salt


For the base, put the almonds (well drained if you’ve soaked them) into the bowl of your food processor fitted with an ‘S’ blade along with the dates (make sure they’re pitted!) and coconut oil and blitz until combined and smooth-ish.

Press into the base of a springform cake pan lined with baking paper.  Put into the freezer to set while you make the filling.

For the filling, give your food processor bowl a quick wipe out and then put all the ingredients in and blitz till mixed to a smooth creamy consistency.

Take the base out of the freezer.  Pour the filling over, shake gently to distribute evenly and then place in the fridge to set.  Vegan gluten free monster said they put theirs in the freezer for 3 hours to set.  I don’t know what the settings on their fridge/freezer is like because mine set in an hour in the fridge…

Break out the china, it’s time for afternoon tea!