Peanut Butter Cups


These are amazing.  Made using real ingredients.  No Gluten, no dairy,  no refined sugar,  no grains.  A fudge like peanut filling and the crack of the chocolate topping…..uhm hello what’s not to like?  Ok now my confession is I have never had a real peanut butter cup.  I know they exist but don’t know what they are like.  In fact I’ve never been to America.  I’m really showing my cards now huh?  Sitting at my kitchen table in Brisbane contemplating American candy I have never had.  Anyway don’t feel sorry for me I’ve had my fair share of other filthy chocolates that get me into plenty of trouble hehe.  Anyway to the recipe at hand.  I love using my silicone muffin tray for these.  Once they are set the little cups just pop out.  In fact the only thing better would be a mini silicone muffin tray, now that would be adorable.

The Base:

100g 85% dark chocolate

1 tbs coconut oil

Melt down the chocolate and oil together ( I used the microwave).  Carefully spoon into your muffin tray.  Transfer to the fridge to set.  If you don’t have a silicone tray I guess you could line a regular muffin tray and peel back the liners once the cups are set.

The filling:

1/2 cup of peanut butter ( no added sugar or salt)

1/4 cup coconut oil

1 tbs 100% pure maple syrup

Melt down the coconut oil and slowly mix into the peanut butter and maple syrup.  Once combined spoon over The set chocolate and transfer back to the fridge to set.

The Topping:

3/4 cup ground sunflower seeds ( I grind mine in my coffe grinder)

1 tbs coconut oil

1 tbs 100% pure maple syrup

1 tsp vanilla extract

Once you have ground sunflower seeds combine them with the coo it oil, maple syrup and vanilla.  Gently press this mixture over the peanut mix.  Return to fridge to set for a few hours.

Enjoy Sarah😍

*It all seems a bit backwards I know, but when you pop it out and flip it, the sunflower mix becomes the base so the chocolate is on top.

*You may also choose to make your own chocolate top, it just doesn’t always set hard, but is equally as yummy.

* Store these bad boys in the fridge for up to a week.

* Give these a go you won’t regret it


Paleo Cherry Cake

Super, super, yummy, moist and light, and easy to make and bake.  Love this as it’s not too sweet, but is enough to satisfy a sweet craving.  I managed to make this while my teething baby was literally clinging around my leg the whole time.  All the hard work is done in the food processor.  Which also makes the mess minimal too.



1 cup fresh/frozen cherries

1 cup walnuts

1 cup dried dates

1 cup of almond meal

2 eggs

1/4 cup coconut oil

1/3 cup coconut flour

2 tbs honey

2 tbs cocoa/cacao

1/4 cup coconut milk

1 tsp baking powder

1 tsp bi-carb

How To Do It:

Preheat oven to 180c, and line a 25cm square cake tin with baking paper.  Place the dates, walnuts, cherries and almond meal in the food processor and pulse until broken down.

Now you can either add all the remaining ingredients in the food processor or empty out to a bowl to mix in remaining ingredients.  I emptied out to another bowl, but wished I hadn’t.  To minimise washing up.  Once all mixed well place on cake tin and push into place with wet hands.  Bake in preheated oven for around 30-40 minutes.  Once done the top kind of cracks and it pulls away from the sides.  Allow to cool in the tin for 10 mins then use baking paper to pull out and continue cooling on a wire rack.


1tbs coconut oil

1 tbs cocoa

1 tbs 100% maple syrup

1/4 cup desiccated coconut

Mix together all these in a bowl then spread over cooled cake 🙂

Paleo Chocolate Pumpkin Cake

I love things when they are on special!  I found Pumpkin on special for 49c a kilo at Big Gun Wholesale meats a few weeks ago so was looking for pumpkin recipes, and because I already had a heap of pureed pumpkin for my little bubba’s food I adapted a recipe I found at 84th & 3rd.  I made a few changes but its pretty much the same.  So I just wanted to share that chocolate and pumpkin and Paleo all go together apparently!  It was really surprising how this cake turned out, it was light and fluffy, and in no way heavy like a big lump of pumpkin.  I never would have guessed that it had Pumpkin in it, or it was a No Grain recipe.  So I finally remembered to take a photo of this cake before it was gone completely.


The Recipe:

1 Heaped Pureed cup of Pumpkin

1/2 cup of Honey

1/2 cup of Coconut oil

1 tbs Vanilla Extract

2Eggs beaten

1/4 cup Coconut Flour

3/4 cup cacao

1 Heaped tsp Baking Powder

1 Heaped tsp Bi Carb Soda

tiny pinch of salt


How to Do It:

preheat oven to 180c and grease a 20cm round pan, and line bottom with baking paper.  Combine the cooled pumpkin puree with the other wet ingredients (eggs, honey, oil, and vanilla.)  Sift in the dry ingredients (Coconut Flour, cacao, and baking powders).  combine really well and smooth the top before putting in the oven, I used my wet hands. Bake for 45 mins or until a cake tester/ toothpick comes out clean.  I found this to be a rather delicate cake so best to leave cool in the tin then carefully flip over onto cooling rack.


For my icing I used:

100g 85% Dark Choc lindt

3 tbs coconut milk

1 tbs Honey

Melt down the chocolate in the microwave then add in the other ingredients, waits a while until it sets before pouring on the cake as it will probably all run away :/

Almond Chocolates

These were another alternative I came up with instead of regular store bought chocolate over Easter.  The shops were absolutely busting at the seams with all sorts of chocolate so I came up with these and the Coconut Chocolates from the previous post.  I was certainly not wanting for anymore chocolate that’s for sure!  The Almond meal in these is a bit different and manages to give a fair bit of body to the chocolate, you could be convinced you were eating all sorts of filthy things!  Plus there is something really satisfying about not buying from the HUGE display of chocolate you have to walk sideways through to get to the checkout.  It’s like sockin to” the man”……hahaha you know “the man”……anyway.



1/4 cup Almond meal

1 tbs honey

1 tbs 100% Maple Syrup

1/4 cup Coconut Oil

1 tbs Cacao butter

1 tsp Natural Peppermint extract

How To Do It:

Melt down the cacao butter and coconut oil using a double boiler or in the microwave. Add all other ingredients and spoon into moulds to set for several hours or overnight.  Leave out the Peppermint if you wish but I reckon these choccies would be lost without it.  Once set pop out of moulds and keep in the fridge or freezer.

Enjoy 🙂

Coconut Chocolates

I’m trying to not have dairy at the moment for a few reasons, and with Easter on the way I wanted to be prepared, to make sure I had some type of alternative to the filthy store bought chocolate I knew was going to be mass consumed around me.  Necessity is the mother of invention they say…or someone said.  So that’s how these were born.  Needless to say portion control and I have never really been besties, so instead of having one little store bought egg, I ate these…..all weekend.  They are sooooo good!, and because you know exactly what’s in them you can have more than one, but maybe not the whole lot (take it from me).  These are best kept in the freezer as they don’t do well in the heat, but trust me its best if you don’t see them every time you open the fridge anyway.



1 heaped cup of Coconut

2 tbs Cocoa

1/4 cup Coconut oil

2 tbs 100% Maple Syrup


How To Do It:

Melt your coconut oil (if its not already) and combine all ingredients in a bowl.  I used a tea spoon to spoon into moulds then refrigerate for a few hours before trying to pop out of moulds.  Keep refrigerated or in the freezer as I said before.