This simple nice cream is perfect for dessert, an afternoon treat or a decadent breakfast. For a banana-free option, you can swap out the bananas for an additional 300grams frozen coconut flesh (or vice versa for a coconut-free option). For dessert, we recommend adding a drizzle of chocolate and/or grated dark chocolate for a mocha-style affogato.

Whenever we bake this loaf, we can’t help but question why most banana bread recipes rely on so much refined sugar. Ripe bananas bring natural sweetness and a boost of nutrients. This recipe is a collab with Sophie (@coconutandbliss).

Banana bread, but make it cake. Soft, tender, and easy to slice—this version feels a little more special, perfect for an occasion. Topped with our signature peanut butter icing, it’s a simple yet elevated treat everyone will love.

This three ingredient nice cream is dairy free, gluten free, nut free, refined sugar free and most importantly - delicious. As with all our nice cream and smoothie bowl recipes, we recommend adding some kind of superfood booster. For this one we opt for freeze fried açai powder as this enhances the nutritional profile while also contributing to the vibrant purple colour. We love keeping it simple by topping with fresh blackberries, coconut yoghurt and toasted coconut flakes.

Raw, vegan and crazy delicious. This chocolate and caramel cheesecake is a serious crowd pleasure with a chewy chocolatey base, a naturally sweet date-caramel and a rich, decadent chocolate cheesecake-like filling.

The ultimate healthy treat. You would never guess this chocolate soufflé skillet was gluten free, dairy free and refined sugar free. It is delicious served with dairy free coconut ice cream or vanilla bean nice cream.

Our choc–tahini sauce is a regular in our kitchen—drizzled over pancakes or paired with sweet treats. The base recipe is easy to adapt: add orange juice and zest for a creamy citrus 'jaffa' twist, or use less boiling water to turn it into a rich spread. Try it on gluten-free toast with banana, shredded coconut, and a pinch of cinnamon.

A versatile recipe perfect for breakfast or a snack. We love it served with homemade choc-tahini sauce and a sprinkle of desiccated coconut—indulgent but guilt-free. Made in a mini loaf tin or baked as mini coconut muffins, it’s an easy crowd-pleaser.