Chocolate and Peanut Butter Fudge.

Delicious, fudgey goodness.
Delicious, fudgey goodness.

3 ingredients is all you need…destination – Mouth Party!

Yeah, I’m pretty pleased with myself. This is freaking good.

I am ALL about easy recipes but this one has gotta be number 1…3 ingredients – how can you beat that?! And it’s seriously fudgey!!!

I haven’t posted many pictures because I couldn’t really get any that did it justice. But the taste totally makes up for it.

The bits and pieces

2-3 over ripe bananas

3 tbsp cocoa powder

1/3 – 1/2 C peanut butter

Pop bananas and cocoa powder in blender. Whiz on high for a couple of minutes until it has formed a nice thick creamy chocolate paste!

Scoop out mix and add to mixing bowl. Add peanut butter and stir until combined well.

Pop into a mini muffin tray or small square baking tray. Pop in freezer for an hour or so to set.

If using a baking tray – remove from freezer after about 45 minutes and cut into pieces.

Store in fridge or freezer.



……I’ve already licked the bowl clean and had 3 pieces. Whoops – it’s Easter, right?!


Pumpkin Pancakes.

Top View!

I’m on a bit of a pancake binge at the moment…

First it was porridge, now it’s pancakes… I really need to kick this habit, but they’re just so good. These little guys are good for you too! So for now, my pancake obsession lives on through the justification that these babies are packed full of fibre, complex carbs and healthy fats.

I mean, come on! They have a vegetable in them!

These are gluten free and you could totally make them vegan by replacing the egg with a chia seed mix (1 Tbsp chia seeds + 3 Tbsp plant sourced milk).

I’m going for a massive run today, I have picked a 10k race 8 weeks away and I’m trying to stick with a training plan as best I can to see how I go. I’m hoping these babies give me the fuel I need to charge through some serious sprints today!!

+UPDATE+ These guys kept me full until after 12pm when I realised that I really needed to eat something for lunch!!!

A close up of these is absolutely necessary!
A close up of these is absolutely necessary!
Look at those babies!
Look at those babies!

The bits and pieces – serves 1

1/3 C buckwheat flour

2 tbsp psyllium husk

3-4 tbsp milk of choice

1 tbsp greek yoghurt (omit if following vegan option)

1 tsp apple cider vinegar (if you don’t have this any vinegar will do)

1 tsp organic vanilla extract

1 tbsp rice malt syrup

3 tbsp pumpkin puree (steam pumpkin til super soft + whack in blender til smooth)

1 tsp baking powder

1 tsp cinnamon

1 tsp all spice

1/2 tsp ground ginger

1 organic free-range egg

1/2 banana

1 tbsp peanut butter (or any nut butter – I served these for Lise with macadamia butter and they were amazing!!)

coconut oil (or olive etc.) to fry

Topped with macadamia butter, banana and cinnamon honey. Wow!

In a mixing bowl add milk and vinegar. Leave sit for 5 minutes.

To milk and vinegar mix, add egg, vanilla, rice malt syrup, yoghurt and pumpkin. Mix well.

Add remaining ingredients to wet mixture. careful not to over mix or your pancakes will be tough!

In a large fry pan, heat coconut oil over medium – high heat. Spoon out mixture into about 5 pancakes. I find if you spoon out 5 tablespoons and divide the remaining mixture into these five pancakes it’s a bit easier to flip and control!

Cook for about 4-5 minutes before flipping. Cook for another 3 minutes.

Remove pancakes from pan and serve with a dollop of nut butter of choice and half a banana and honey if you wish.


Gorgeous Lisey loving these pancakes - it's the least I can do for this beautiful lady!
Gorgeous Lisey loving these pancakes – it’s the least I can do for this beautiful lady!

Chocolate Pancake Pudding.

Top view.

I hope we’ve all recovered from my previous post… I’ll try not to write too many tear jerkers. I’ve got to say though, the response I received from putting my story out there has been wonderful.

As soon as I hit publish I had bloggers remorse. “SHIIIIIIIIIT!!! What have I just done?!” I thought to myself as I sat sweating bullets on the lounge.

It didn’t take long for people to send some lovely words my way – and to all of you, thank you for your encouragement! At the end of the day, if it helps someone else not be so afraid or ashamed of what they’re going through then I’ll be pretty happy.

Now, onto the chocolatey goodness that I accidentally discovered on Saturday. I wasn’t expecting these to pancake like they did – I was going for cookies at the time. But I think this is definitely a better result!!

Holy shit balls Batman. These are good! And, I think I deserve a self high-five… I managed to bake these on Saturday morning and not devour them until Sunday. Alright.

I wouldn’t replace the nut meal if possible. Obviously, if you’ve got a nut allergy then yeah, your life is a little more important than sticking to this recipe completely! But for everyone else – make sure you do it! It just adds a depth to the chocolate, because sometimes I find chocolate baking to kind of just fall flat. It LOOKS so dark and delicious then you take a bite and it’s disappointing and dry.

This makes a single serve. However, it’s the kind of recipe I would totally pull out for that special someone you’re trying to impress. These are SUPER easy – yet they taste like you’re a baking genius.

You can thank me later…

Just double the recipe for 2, triple for 3 etc. etc.

Just one more shot - they're so good!
Just one more shot – they’re so good!
ok, one more!
ok, one more!

The bits and pieces

2 tbsp hazelnut meal

1 tbsp gluten free all purpose flour (buckwheat would also work)

1 tbsp dessicated coconut

2 tbsp coconut cream

1 tsp organic vanilla extract

1 tbsp rice malt syrup

1 tsp chia seeds

2 tsp cocoa powder

1/2 tsp bi carb soda

1/4 tsp baking powder


2 tsp cocoa powder

1 tsp coconut oil

1 tbsp rice malt syrup

1 tsp water

Pre heat oven to 175°C (adjust accordingly to how much of a beast your oven is/is not) and line a baking try with baking paper.

In a small bowl mix chia seeds and coconut cream and let stand for 5 minutes.

In another mixing bowl combine dry ingredients. Add rice malt syrup and vanilla to chia mix and combine well.

Add wet ingredients to dry and stir through.

Spoon out three tablespoons of mixture on to prepared baking tray (it should make 6 if you have doubled the mix) making sure you leave enough room for them to spread.

Pop in the oven for about 8-10 minutes. You want them to be crunchy on top but soft in the middle.

While these are cooking away in the oven combine the ganache ingredients in a small bowl or pouring jug and mix well.

Remove pancake puddings from the oven and let stand for a few minutes to cool. Remove from tray and stack on top of each other.

You want them to look like this!
You want them to look like this!

Drizzle the ganache over the top and top with shredded coconut or anything else your heart desires.

These are best served warm.

I warmed mine through for 20 seconds in the microwave on Sunday – DEEEELISH!