Healthy Vegan Chocolate Mousse

Plant-based, high protein, dairy-free, gluten-friendly and low refined sugar – what’s not to love about this variation on chocolate mousse?!

Ingredients (serves 2) 


  1. Blend all the ingredients in a food processor until smooth.
  2. Refrigerate until set (approximately 1 hour). Top with cacao nibs. Enjoy!


The Pavlamington is the glorious love child between a rich sweet lamington and a particularly frisky meringue. This recipe is a variation of my favourite pavlova recipe by Donna Hay, made all the more exciting with the addition of chocolate, coconut and strawberry jam.


  • 4 egg whites
  • 1 tsp raspberry vinegar (or white vinegar)
  • 1 cup caster sugar
  • 100g dark chocolate
  • 1 cup dessicated coconut
  • 1/2 cup strawberry jam
  • 1/2 cup thickened cream


  1. Preheat the oven to 120*C and line a couple of trays with baking paper.
  2. With an electric mixer, whisk the egg whites until peaks form, then add the sugar one teaspoon at a time until dissolved. Once glossy, add the vinegar and beat for another 2 minutes.
  3. Place the meringue mixture into a piping bag fitted with a reasonably broad nozzle (or you can cut the corner off a plastic zip lock bag). Pipe the meringue into 50c piece sized discs onto the baking trays, and bake until firm (about 40-50 minutes). Set aside to cool.
  4. In a saucepan over medium heat, gently heat the chocolate and cream until melted and mixed through. Set aside to cool slightly.
  5. To assemble the Pavlamingtons, sandwich two of the meringue discs together with strawberry jam before dunking the side of the sandwich into the chocolate ganache. Roll the chocolate coated side in coconut and place in the fridge to set for 10 minutes. Enjoy!

Note: if you find your meringues start to melt when you dip them in chocolate, place the meringues in the freezer for 5 minutes before dipping. Also place the ganache in a shallow dish to ensure it cools evenly (as in a deep bowl it may still be warm on the bottom).

Gluten Free Cacao Banana Bread

All the taste of chocolate and banana bread without the nasty hidden sugar! Adapted from Sarah Wilson’s iQuitSugar gluten free banana bread recipe with the added deliciousness of cacao.


  • 1/2 cup coconut flour
  • 1/2 cup almond meal
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 cup cacao powder
  • 1/8 cup olive oil
  • 2 large eggs
  • 2 very overripe bananas
  • 1 tsp apple cider vinegar
  • 1/3 cup of yogurt (I used plain Chobani but coyo or flavoured greek yogurt also works)
  • 1/8 cup cacao nibs


  1. Preheat the oven to 180*C and line a loaf pan with baking paper.
  2. Mash the banana together with the yogurt and the oil.
  3. Add the rest of the ingredients to the banana mixture and stir until well combined.
  4. Bake for 45 minutes or until a skewer comes out clean. Eat while still warm with your favourite peanut butter on top!


For those who grew up in Queensland, you will no doubt be familiar with the Ekka Strawberry Sundae. A glorious tower of strawberries, Lick vanilla icecream, Lick strawberry icecream, whipped cream and strawberries, nestled in a crunchy cone and served at the Royal Qld Show (colloquially known as “The Ekka”) to raise money for the life changing research of the Prince Charles Hospital foundation.

My healthy strawberry sundae freakshake is a protein-packed tribute to this beautiful beast, one of my favourite Ekka childhood memories! 

Ingredients (makes 1) 

  • 1 cup almond milk
  • 1 scoop vanilla pea protein 
  • 4 strawberries 
  • 1 tablespoon maca powder 
  • Stevia to taste 
  • 1 x healthy muffin or donut (make your own or I used the vanilla muffin mix by 12Health)
  • 1/4 cup vanilla Chobaniau yogurt 
  • 1/2 tablespoon freeze dried strawberry powder (or you can just use strawberry yogurt) 
  • Sprinkle of puffed quinoa
  • 1/2 tablespoon goji berries  
  • Strawberry to perch on top 


  1. Blend the almond milk, pea protein, maca and berries until smooth. 
  2. Pour into a jar and balance the donut on top. 
  3. Swirl the yogurt with the strawberry powder, leaving some pink and some white. Dollop on top of the donut and decorate with quinoa, goji and a fresh strawberry. 


They’re all the rage at the moment on social media – these incredible, sugar-loaded, calorie dense, wonderfully excessive milkshakes, adorned with baked treats and lashings of cream. While they certainly make for an impressive treat that can be enjoyed in moderation, they’re just too sweet for me. 

And so the HEALTHY BREAKFAST FREAKSHAKE was born (and yes, it’s in capitals because I am that excited!). 

Infinitely lower in calories and sugar, with a lot more protein to keep you full through to lunch, this is one milkshake guaranteed to bring all the boys to the yard (mainly the ones with muscles). 

Ingredients (makes 1)

  • 1 cup unsweetened almond milk
  • 1 scoop IsoWhey vanilla pea protein
  • 1 tablespoon raw cacao
  • 1/2 teaspoon cardamom 
  • 1 teaspoon cinnamon 
  • Stevia to taste 
  • 1/4 cup Chobani plain Greek yogurt
  • 1 healthy donut (for this either make your own spiced muffin mix and pour into a donut tin, or as I did, use the Chai Breakfast Muffin mix from 12Health) 
  • 1 tablespoon cacao nibs 
  • 2 mini Table of Plenty chocolate covered rice cakes 
  • 1 tablespoon Pure Harvest Coco2 cacao coconut spread 

(Note you can easily substitute any of the brands I’ve used for your favourites instead!) 


  1. Place the almond milk, protein, cinnamon, cardamom, cacao +/- stevia in the blender and blend until smooth. 
  2. Spread the cacao spread along the inside of the jar, then pour in the shake. 
  3. Balance the donut on top, cover with yogurt, cacao nibs and rice cakes. Enjoy!

Healthy Fudge Brownies! 

They’re vegan, gluten and dairy free, with no added sugar, and they definitely help kill the cravings! 

Ingredients (makes 16)

  • 4 medium bananas
  • 1/2 cup cacao or cocoa powder
  • 1/2 teaspoon vanilla essence
  • 1/2 teaspoon baking soda
  • 1/4 cup finely chopped walnuts or almonds
  • 1 small handful cacao nibs 


  1. Blend the banana, cacao, baking soda and vanilla until smooth. 
  2. Stir in the chopped nuts. 
  3. Line a brownie tin with baking paper. Pour the mixture in and top with cacao nibs. 
  4. Bake for 15 minutes at 180*C until just cooked, then chill in the fridge until firm. 

Healthy chocolatey heaven! 

Recipe adapted from one by @lilsipper on Instagram