Chocolate Granola.







What I Used in the Kitchen:

These are exactly the same products that I use in my kitchen, but they are similar. I have also linked the ingredients I use in the recipe below.


Preheat the oven to 180°C.

In a small mixing bowl, add all the ingredients and mix until combined.

Pour onto a prepared tin and bake for 15-20 minuets , mixing every 5 minuets so that it doesn’t burn.





A Birthday Cake.

My dad and I made this cake for my sister, her birthday was last week but she was away. so we are celebrating it now :).

A few people have asked me what I use in the kitchen and if I use certain brands of ingredients, so I have linked them onto the products. If you click on the underlined word it should direct you to where you can buy it.

What I Used in the Kitchen:

These are exactly the same products that I use in my kitchen, but they are similar. I have also linked the ingredients I use in the recipe below.

Vegan Chocolate Cake with Nutella Icing.

For the Cake:

Preheat the oven to 180°C and lightly grease 2 8-inch round cake pans with vegan butter.

Mix the plant based milk and vinegar in a large mixing bowl, and let set for a few minutes to allow it to curdle. Add the oil, coffee, vanilla extract, and applesauce and whisk until combined.

Add the flour, sugar, cocoa powder, baking soda, baking powder, and salt to the bowl and mix slowly until everything is combined. It should be pretty runny and pour able.

Divide batter evenly between your 2 cake pans and bake 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

For the Icing:

In a small bowl, using an electric beater; beat the butter and vanilla for 2-3 minuets or until it becomes smooth and creamy.

Slowly add in the icing sugar, while beating on a low speed. The mixture should be fairly thick. Now add the nutella, milk and cocoa powder.

Taste and adjust for sweetness.



If you are following me on Instagram, you would have seen that a few days ago I was in Sydney.

I thought that maybe I could do a diary entry and show you what I did and where and what I ate while I was there. I am also going to add a few pictures of scenery and food.

My eBook is nearly finished (for those of you who don’t know I am writing a vegan eBook, which is mainly sweets). All I have to do to finish it is take the last few photographs, recheck spelling and grammar then sent it to my friend who is going to publish it for me; so hopefully I can have it finished by this week or early next week. This eBook will feature 20 recipes, some of those will be from the blog and some will be ‘features’, and if this one goes well then I will maybe make another one with vegan staple meals or savoury foods.

Monday: This was our travelling day, so we basically spent the whole day driving from Byron to Sydney. We didn’t want to spend too much on unhealthy food while we were driving to Sydney so we took our own food from home. I made some protein balls (which will be in the eBook), pineapple, rockmelon and pretzels (I know that these are not very healthy but I love them!) I think it took us about 9-10 hours to get to Sydney (we were actually staying in Homebush, where the 2000 Olympics were held, which was an extra 30 minutes from the city.), it was about 4:00pm. I was actually pretty tired after travelling all day, so when we got to our apartment (where we were staying) I had a sleep. As we were driving to the apartment we noticed that there were some restaurants down the street, we walked to one and had dinner there. I think it was traditional Chinese, but I’m not actually sure. We got tofu and braised sprouts, sizzling tofu and veggies, vegetarian dumplings and my brother (mostly vegan, but he likes meat) got spicy chicken.


We haven’t actually stayed in Homebush before, so we didn’t really know what to do while we were staying there, but when we were driving through we saw that they had a DFO (Discount Factory Outlet). We ended up going there, I think we stayed till lunch and then left to get something to eat. I didn’t buy anything because everything was the same price or I could find it cheaper elsewhere. After we left the DFO we went home to have something to eat, I think I had a sandwich I can’t remember. Around 6 or 7pm we caught a river ferry into the city and went to china town for dinner. I had a vegetarian spring roll vermicelli noodle salad.

Wednesday: For breakfast I had toast with peanut butter and banana. After everyone had breakfast we headed to the closest train station and caught a train to the city, my sister found a contemporary Chinese art museum that she wanted to go to. Some of the artworks there were really interesting and some were just weird. (hopefully that didn’t offend anyone). Bodhi Kitchen, which is meant to have really good vegan yum cha was only a 30-minute walk from where we were, so I was hoping to go there for lunch but we didn’t end up making it because the map stopped working 🙁 , so we just went into china town. I had Japanese, so I got sushi and a veggie udon.



Super Easy Vegan Muffins.

  • 1 packet cake mix
  • 3 mashed bananas
  • 1/4 cup of oil
  • 3/4 cup of plant based milk
  • 1 teaspoon of vanilla
  • whatever else you want to add eg. chocolate chips, cinnamon, coconut, nuts.

Mash the banana, add in the other wet ingredients and mix together until everything is combined. Open the packet mix and pour into the bowl on top of the wet mix, add in any other ingredients and mix until combines. Pour the batter into a muffin tin and cook for 35-40 minutes. Allow to cool for 10 minuets before eating.

Raw Caramel Slice.


  • 3/4 cup of oats
  • 1/2 cup of coconut
  • 1/3 cup of dates, soaked in hot water
  • 1/4 cup of coconut oil
  • 2-3 tablespoons of water from dates

In a food processor blend the oats until they form a flour consistency. Add in ll the other ingredients and blend until it forms a soft dough. Pour the dough into a prepared tin and press down until smooth. Refrigerate or freeze for 30mins-1 hour.


  • 1 1/2 cups of dates, soaked in hot water
  • 4 tablespoons of coconut oil
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of salt (you can add more or less depending on how salty you like it)

Add everything into the blender, blend for 5 minuets or until smooth. Pour into the chilled base and refrigerate for 1.5 hours until hard.

Chocolate Topping:

  • 1/2 cup of coconut oil, melted
  • 2/3 cup of raw cacao powder
  • 4 tablespoons of liquid sweetener

Melt the coconut oil over a low heat, once melted take off the heat. Whisk in the other ingredients and pour over the top of the slice. Refrigerate until the chocolate is hard. Cut into slices and serve.

Chocolate Coated Bananas.

  • Spotty bananas
  • 2/3 cup of cacao
  • 1/2 cup of coconut oil
  • 3 tablespoons of liquid sweetener
  • Toppings : crushed nuts, seeds, sprinkles, coconut or cacao.

Peel the bananas and put them onto a lined baking tray, place into the freezer for 30 minuets.

While the bananas are cooling make the chocolate. Melt the coconut oil over low heat, when melted take off the heat. Add the cacao and sweetener, whisk until smooth.  (I poured my chocolate into a deep tray, to make coating easier.)

Take the bananas out and roll in the chocolate, place back onto the tray and sprinkle with your favorite toppings. Put back into the freezer for 1 hour, but preferably overnight.

Mixed Berry Nice-Cream.

  • 4 frozen bananas
  • 1 handful of frozen raspberries, blueberries, cherries and blackberries (of each berry)
  • 1/3 – 1/2 cup of plant based milk (depending on desired thickness)
  • 2 tablespoons of pea protein
  • 1 teaspoon of cinnamon

Add everything to the blender (except the milk), blend until everything is broken up. Now add the milk, blend until the ice-cream has formed and become smooth and creamy.

Serve in your favorite glass or bowl.

Raspberry, Lime and Coconut Cheesecake.

This Recipe is Adapted From: Quite Good Food.

For the Base:

For the Filling:

Put all the base ingredients into a food processor and blend for 5-10 minutes, until the texture has small crumbs, and will hold together when pressed with your fingers. If it doesn’t come together as well as you think it should add a small amount of  water from the dates.

Tip the mixture into a non-stick spring-form cake tin (make sure its lined with baking paper, this will allow it to come out easier.)

Use the back of a spoon or your fingers to press the mixture down firmly and evenly.

Put the base in the the freezer to set for at least an hour.

Place the raspberries, lime zest, lime juice and maple syrup into a blender or food processor and blend until completely smooth, it should have a similar texture to banana ice-cream.

Tip the raspberry mixture into a saucepan, add the coconut cream and stir until combines. Sprinkle the agar powder on top and stir in.

Bring to the boil, stirring continuously. Once the mixture has boiled (it should have thickened slightly) turn down to a low heat and simmer for 5 minuets.

Take the chilled base out of the freezer, pour the filling onto the base and refrigerate for 1-3 hours or until it is cold and has become hard (set).

Once the cheesecake has set take it out of the fridge and slice, this can be served cold or at room temperature.


Lemon and Raspberry Cheesecake.


  • ½ cup of almonds
  • ¾ cup of oats
  • 1 cup of dates
  • pinch of salt
  • 1 teaspoon of vanilla extract


  • 1 cup of cashews, soaked overnight
  • 1 can of coconut cream, refrigerated (just the cream)
  • ¼ cup of sweetener
  • juice of 1 lemon
  • 1 tablespoon of lemon zest
  • 1 teaspoon of vanilla extract

Raspberry swirl:

  • 1 cup of raspberries
  • 1 tablespoon of sweetener

Line an 8×8 inch spring form pan with bake paper.

Place almonds, oats, dates, salt and vanilla into a food processor; blend until a soft dough forms.  Press the dough into the bottom of your pan and refrigerate overnight.

Add the soaked cashews, coconut cream, sweetener, lemon juice, lemon zest and vanilla into a food processor. Blend until smooth.

Remove base from the fridge and pour filling on top.

In a small saucepan, heat up the raspberry and sweetener for about 5 minutes or until everything has melted. Spoon the mixture into the pan, using a sharp knife or skewer make swirls or figure eights.

Place into the freezer for 2-3 hours, when ready to serve remove cheesecake for the pan and cut into pieces.

Bulk Foods Haul.

animal free eating

Bulk foods is one of my favorite grocery shopping destination, I love the atmosphere, the staff and all the products. We go here about once a month to stock up on essentials (list below). Most of their products are organic and sourced from local farms/sellers. There is also a range of local handmade treats such as protein balls, candles and chocolates.

Here is a list of stuff I usually get while at bulk foods. I have also included links so that you can buy them.

  • Chia Seeds
  • Pea Protein
  • Cacao
  • Nuts
  • Dried fruits
  • Flours (rye, buckwheat, spelt ect.)
  • Grains/Legumes (lentils, chickpeas, quinoa, buckinis ect.)
  • Raw chocolate
  • Maple Syrup
  • Dates
  • Coconut

To find your local store click here.