Healthy Chocolate Covered Snowballs


I’ve always found this time of year incredibly difficult to eat healthy. Christmas chocolates, sweets, cake, biscuits (the list is endless) are sat in every shop window, waiting patiently to be gobbled up. Now believe me when I say that this recipe will help you resist temptation and stick to your pre-Christmas diet!

This delicious sweet treat is truly guilt free and will help curb those stubborn sugar cravings. The ‘snowballs’ themselves are made of desiccate coconut, vanilla extract, agave syrup and coconut oil. Desiccate coconut is high in fiber, iron and copper, which helps support brain function. Coconut oil is extremely good for you as it can help promote fat loss, improve blood cholesterol levels and reduce hunger.

They are then coated in a dark chocolate and hardened in the fridge. Dark chocolate is incredibly nutritious, not only is it a powerful source of antioxidants but it can help lower blood pressure and is loaded with soluble fiber.



Ingredients (makes 18 balls)

4 tbsp agave or maple syrup
1 tsp vanilla extract
5 tbsp coconut oil
200g desiccated coconut
100g good quality dark chocolate, broken up (I used 70% Green & Black’s)


In a bowl combine together the syrup, vanilla, desiccated coconut and coconut oil*. Put the mixture in the fridge for 10 minutes so that it can harden a little.

Remove from the fridge. Take a tsp of the mixture, roll it into a ball and place it on a plate. Repeat this process until you have 18 balls. Put the snowballs back in the fridge for 30 minutes to firm up.

Meanwhile, melt the chocolate in the microwave in 10 second blasts until smooth. After 30 minutes, remove the snowballs out of the fridge and one by one, using two forks, roll the ball in the melted chocolate until fully coated. Repeat this process until all snowballs are coated.

Finally, put them back in the fridge to harden. Store in the fridge.

*if the coconut oil is solid then melt it first in the microwave before adding the other ingredients

‘Oreo’ Cheesecake Cupcakes



I made these babies as part of a 21st birthday cake display and once people starting tucking in, they were a clear favourite and were gobbled up within a matter of minutes. Crushed Oreo cheesecake sandwiched between a whole Oreo and a layer of milk chocolate ganache – this recipe is a complete winner and each bite is packed full of rich, chocolately creamy goodness.

What I love about this recipe is that visually it is so rewarding, the cheesecake’s look so technical and delicious however it is most definitely one of the easiest recipes on my blog. So please don’t think ‘ohhh I could never make those’ because trust me you 100% can, whether your off to an event or simply want to bake them all for yourself, grab your mixing bowl and get preheating that oven!


Ingredients (makes 12 cheesecakes)

16 oz full-fat cream cheese
188g icing sugar
4 medium egg whites
16 Oreo’s, crushed into small chunks
Pinch of salt
12 Oreo’s to line the base

For the Ganache:
80g milk chocolate
80ml double cream


Preheat the oven to 140°C and line a 12 hole muffin tray with white cupcake cases.

To make the cheesecake mixture, beat together the cream cheese and icing sugar until smooth. Add the egg white’s one at a time along with the salt and mix until just combined – be careful not to overmix at this point (I would recommend using an electric whisk for this step). Now fold in the crushed Oreo’s.

Place a whole Oreo at the bottom of each cupcake case and fill with the cheesecake mixture almost to the top. Bake in the oven for 20 minutes, then remove from the oven and leave to cool,

To make the ganache chop the chocolate up into small chunks and place in a bowl. Next heat the double cream in a saucepan over a medium heat until boiling. Pour the cream over the chocolate and mix thoroughly until combined melted and smooth.

Leave the ganache to firm up for 5 minutes before spreading an even layer over the cheesecakes. Keep in the fridge until ready to serve.



Smartie Mini Egg Brownies


Let me start by saying that these were meant to be Cadbury’s Mini Egg brownies however, after being in a mad rush on Saturday, I kindly asked my mumsie to pop out and pick me up some Mini Eggs.
She returned with the Smartie Mini Egg’s instead….. ermmm sorry not sorry… these brownies are amazing, and it’s all because of the Smartie Egg. They are fatter than the Cadbury’s eggs, they contain more milk chocolate and their shells are super glossy, colourful and crisp. So thank you to my mum for making the most perfect mistake.
With six sleeps until Easter Sunday you have bundles of time to pick up the goods and bake these brownies. I promise they will not disappoint and will be the perfect Easter chocolatey treat!



Ingredients (makes 12 brownies)

150g unsalted butter (at room temp)
175g 70% dark chocolate
225g caster sugar
2 eggs (at room temp)
150g self-raising flour
200g Smartie Mini Eggs (remove 12 eggs and keep them in the fridge)


 Preheat the oven to 180°C. Lightly grease and base line a 23cm square/rectangular tin.

Gently melt the butter and chocolate in a bowl sat over a pan of water on a low heat. Now in a separate bowl whisk together the sugar and eggs. Then pour in the chocolate and butter mixture and the flour. Fold together until just combined.

Finally, fold in the Smartie Mini eggs (but not the ones in the fridge) and pour the mixture into the prepared tin. Smoothing it out with a knife.

Bake for 16 mins, remove the brownies and stud the top with the cold Smartie eggs from the fridge. Now put the brownies back in for a further 5-6 minutes until the top is starting to crack. (Depending on your oven they may take a bit longer, test the brownies by inserting a knife into the middle and if it comes out covered in chocolate put them back in. If the knife comes out almost clear and the top of the brownies are cracking then remove from the oven and leave to cool- brownies will continue to cook a little as they cool).

Leave to cool completely before cutting into 12 squares.

The Best Healthy Pancakes


Its Sunday! In other words..the day of rest, PJ’s and pancakes. So why not start your day with a guilt free, outrageously tasty breakfast? These pancakes are made using 4 ingredients; milk, cinnamon, baking powder & wholegrain spelt flour.

I’ve been intrigued by spelt flour recently. It is good for you? Why is it used in healthy recipes?
Well I can confirm that wholegrain spelt flour is most definitely a healthy alternative to plain white flour. It is a great source of vitamin B, easy to digest, avoids bloating and just one cup of wholegrain spelt contains 10g fibre and 16g protein!

How do I keep the stack warm whilst cooking them all?  is a very common question when it comes to a pancake stack. Well fear not, I have the answer! Keep your favourite pancake plate warm in the oven; on a low temp., and once you have cooked each pancake slide it onto the warm plate and pop it back in the oven. Pour, flip, plate, stack, oven. Simple.


I topped mine with 70% Green & Black’s dark chocolate, fresh strawberries and Greek yoghurt! Next time I’m going to try maple syrup, banana and chia seeds.


Ingredients (makes 4 small pancakes)

64g/½ cup Wholegrain Spelt flour (I use Doves Farm)
180ml/¾ cup Milk of choice (I used skimmed, but you could try Almond/soy)
½ tsp cinnamon
1 tsp baking powder

Throw in any extras if you fancy it such as; cocao nibs, protein powder or flax seeds.

Additional Toppings:
Fruit (berries, banana, baked apple)
Chia seeds
Dark Chocolate
Greek yoghurt
Maple syrup
Chopped nuts


Turn the oven on to 50°C and put an oven proof plate onto one of the shelves in the oven.

Heat a frying pan up on a medium heat. Meanwhile mix together the dry ingredients then stir in the milk until fully combined.

Once the frying pan is hot spray with spray oil/use coconut oil to grease the pan and add a quarter of your pancake mix to it, spreading the mixture out into a circular shape using the back of a spoon.

As soon as bubbles start to appear (1-2 mins) on the top use a spatula to flip it over. Cook the other side for a further minute until both sides are browned.
Using a tea towel remove your plate from the oven, put your pancake on it* and put it back in the oven to keep warm. Repeat this until you have used up all of the mixture, stacking your pancakes as you go.

Now the fun part… go crazy with the toppings, grab a fork and eat away!

*If you are topping with dark chocolate a good tip is to sprinkle small chunks onto your pancakes before putting them back in the oven. This will give you melted chocolate layers in between the pancakes!

Nutritional Info (for 4 pancakes, no toppings)

218 Calories
1.4g Fat
0.2g Sat fats
41.3g Carbs
4.9g Fibre
6.9g Sugar
10.9g Protein






‘No More Muffin Top’ Brownies


Who’s heard of The Londoner? If you haven’t yet discovered this blog then you are in for a real treat. Rosie is a city girl with an amazing lifestyle, from holidays to fashion, recipes to restaurants, her blog is one of the best! I have seen her 100 Cal Chocofudge Brownie recipe soooo many times and have decided to share it with you.

Now I am very sceptical about healthy brownies, I’ve tried a few recipes before and literally chucked them straight in the bin! But these, these are good. I mean obviously they will never match the Malteser Brownies but if you’re looking for a guilt free, 70 calories (yep 70) chocolatey treat then this may be the one.

Regretfully I wasn’t paying attention to the time and slightly overbaked them, they were still delicious but personally I prefer gooey, a little under cooked brownies so I would suggest a baking time of 15 minutes. Try throwing in nuts or fruit into the mix or even serve warm with a drizzle of peanut butter! 



Ingredients (makes 9 brownies)

180g Low fat natural yoghurt
60ml Milk of choice (I use semi-skimmed)
1 Medium egg
45g Rolled oats
64g Truvia (or any natural sweetner)
64g Cocoa powder (I used Hershey’s natural unsweetened powder)
1 tsp Baking powder
Pinch of salt


Preheat the oven to 200°C and line a 8x8inch baking tin.
Mix/blend all ingredients together until fully combined.
Transfer to baking tin and bake for 15 (gooey) -18 (fudgey) minutes.
Leave to cool, then cut into 9 brownies.

Nutritional Info (per brownie)
70 calories
2g fat
0.4g sat fats
5.4g sugar
2g fibre
3.8g protein

The Easiest Easter Treat


Making these was like travelling back in time, to when I was a little girl wearing an oversized apron, baking with my Grandma and getting the kitchen in a state. Honestly, whoever came up with the idea of combining wheat cereal with chocolate to create a nest is a genius. The only difficult part of this recipe is restraining yourself from eating all the mixture and waiting for them to chill in the fridge! Oh and did I mention how amazing they taste!



Ingredients (makes 12 nests)
200g milk chocolate
3 large Shredded Wheat biscuits
1-2 packs Smartie Eggs/Mini Eggs


Melt the chocolate in a glass bowl set over a pan of simmering water. Once melted, crush in the Shredded Wheat and stir until covered in the chocolate.

Take a teaspoon of the mixture and put it in a small cupcake case, use the back of the teaspoon to make a little indent in the middle and fill with 3 eggs.

Repeat this for all 12 nests. Chill the nests in the fridge for at least an hour before serving.

Skinny Chocolate Lava Mug Cake


From Christmas to Skiing to Scotland, it has been 3 months of eating a ridiculous amount and drinking endless mulled wine. With the spring and summer months creeping up on us, it is time to get back into shape and start eating healthy again (with the occasional treat, obviously, I am a baker after all!).

My problem is that I have a serious sweet tooth and after dinner I neeeeeeed something to satisfy my ‘want to eat everything naughty’ cravings. So I have recently been experimenting with some healthy desserts and have come up with this… A rich chocolate fondant cake which is completely guilt free but tastes ever so good, and it only takes less than 5 minutes to make!


Adapted from Chocolate Covered Katie’s One Minute Chocolate Cake

Ingredients (makes 1 cake)

1 tbsp plus 2 tsp cocoa powder
3 tablespoons Spelt flour
1/8 tsp salt
2 tsp maple syrup
1/4 tsp baking powder
1 tablespoon natural sweetener (I used Truvia)
2-3 tsp unsweetened applesauce
3 tablespoons milk of choice (I used skimmed)
1/2 tsp pure vanilla extract



In a small bowl, mix dry ingredients well. Now add the liquids and stir until all ingredients are completely combined. Transfer cake mix to a mug that has been sprayed with spray oil/cake release spray.

Pop the mug in the microwave on full heat for approx. 1.20 minutes, keep checking to see if the cake is cooked on top. Remove from the microwave and leave to cool for 5 minutes before turning upside down onto a plate. Serve on it’s own or with Greek yoghurt, fresh fruits or peanut butter.

Nutritional Info (without toppings):

Calories: 140
Fat: 2g
Carbs: 30g
Fiber: 6.5g
Protein: 5.5g