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Decadent Chocolate Cups

IMG_3185 If you’re looking for a treat for mother’s day. These hit the spot. Super decadent chocolatey goodness but no processed sugar or lecithin in sight! They are also vegan and Paleo friendly. I have given you  the basic recipe which you can use to play around with different flavours or you could just make the almond butter cups (pictured). I have a few other variations that I’m working on, which I will add as I make sure the recipes are blog worthy. Some possibilities are raspberry coconut and cacao rocky road, walnut butter cups, pistachio and mint or just the all time favourite coconut rough! Would love to know if you try any of them or if you make up your own creations! Let me know how you go!

Basic Chocolate Recipe

Makes about 12 mini sized chocolates and 1 portion of chocolate for the other variations.


1/4 cup coconut butter

1/4 cup coconut oil, melted

1/2 cup raw cacao

1/2 tsp. vanilla extract

3 – 4 tbsp. coconut nectar


1. Combine raw cacao, vanilla, coconut oil and coconut nectar in a small bowl and mix to combine until no lumps. Add coconut butter and mash together with a fork until forms a paste.

2. Pour mixture into mini or medium silicon/paper cupcake moulds (or if you have them, use chocolate moulds) and place in the fridge for 1 hour or until set.

3. To serve take out of their wrappers/moulds and place on a platter. Nice with a warm chai or coffee or a glass of full bodied red wine.

Almond Butter Cups


1 portion of basic chocolate

3 tbsp. almond butter

1 tbsp. coconut oil

small pinch of Celtic sea salt


1. Divide half of the chocolate mixture between your chosen moulds. Make sure it covers the base adequately. If it is too thin the chocolate may break after it is set. Place in fridge to set.

2. In a small bowl mix almond butter coconut oil and salt together until well combined. Divide between the chocolate filled moulds, to cover the layer of chocolate.  This is the middle layer that will be the filling.

2. Pour remaining chocolate mixture over the almond paste and return to the fridge for 1 hour or until set.

 More Variations being tested, so watch this space!..




You can put the knife down for this recipe! All you need is a bowl, a whisk and some elbow grease. In fact, Mayonnaise is so simple and easy to make that once you’ve made it yourself you’ll wonder why you ever bought it from a shop. It only has 5 ingredients and if your careful with combining the oil into the egg yolks you’ll have a beautiful creamy mayo in no time at all. It also tastes delicious and of course has the nourishing nutrients filling fats of fresh egg yolks and olive oil and no sugar or preservatives that often come in the jars on supermarket shelves. Spread it in your favourite lettuce wrap or on some sprouted bread with tomato, use it as a dip for some vege-sticks put a dollop with some sweet potato chips or add some extra flavours and serve with some freshly baked fish. The perfect condiment for a healthy wholefood/paleo meal or snack!



2 egg yolks

260 ml olive oil (or you can use grape seed oil which will have a milder taste)

1 – 2 tsp lemon juice

1 tsp Dijon mustard

Pinch of celtic sea salt to taste


1. Combine the yolks and oil, using a hand whisk or blender/food processor. You need to take care with this part, so take it slowly to make sure the oil and egg yolk emulsify and do not split.

– To hand whisk:

a) Place egg yolks in a metal or glass bowl and whisk to break up.

b) Slowly drizzle in the olive oil while whisking with the other hand. You will need to stop pouring the olive oil at times to ensure it is incorporated into the egg yolk. Make sure you whisk very fast and thoroughly so as to ensure the yolks and oil emulsify and don’t split.

– To use a blender/food processor:

a) Add yolks to the blender/processor and blend at low-speed.

b) Slowly drizzle in oil and keep blending until smooth and emulsified.

2. Once all oil is incorporated, add mustard, salt and lemon to taste. Whisk to combine and adjust seasoning as needed.

3. Store in refrigerator and use as needed.

Should keep for 10 days in an airtight container.


Make garlic aioli by adding 2 cloves of garlic, crushed

Make tartare sauce by adding 2 tbsp chopped capers, 2 tbsp chopped baby cornichons, 1 chopped eschallot and 1 clove of garlic, crushed.

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