easter

Good Friday Feast

Good Friday Feast Serves 8-10 (but can be adjusted to suit any number) This plan has been put together to help you prepare a wonderful feast to share with family and friends, particularly on Good Friday. Many Christian traditions abstain from eating meat on Good Friday but will eat fish instead. This plan features as…

This content is for members only – but right now, you can unlock it all with 80% off your first 3 months! Get instant access to 1,200+ healthy, delicious recipes, customisable meal plans, shopping lists, ad-free browsing, live chat with a naturopath, and our easy-to-use app. No contracts. Cancel anytime.

Claim your discount now!

Already a member? Log in here

Hot Cross Cookies

April 4, 2022 | After School Snacks, Baked Sweets

These easy-to-make Hot Cross Cookies are a nice protein rich Easter treat to make with the kids. They have all of the flavours of Easter hot cross buns, but in a grain-free cookie instead. Using almond meal may mean these can’t be taken to school (maybe make the Hot Cross Buffins instead!), but these are perfect any other time! I love the spices any time of yea,r and the crosses can be swapped for drizzles, swirls, or smiley faces!

Health benefits

Rich in healthy fats and plant protein from almond meal, these cookies are also full of fibre and minerals that support satiety and steady energy. The spices including cinnamon and mixed spice, offer antioxidant and anti-inflammatory benefits, while the dark chocolate and cacao nibs bring mood-boosting flavonoids. A nourishing, balanced treat made from real ingredients.

Ingredients

You’ll need almond meal, coconut oil, your choice of natural sweetener (rice malt syrup, honey or maple syrup), cinnamon, mixed spice, vanilla, dark chocolate chips or cacao nibs, and a little true arrowroot or tapioca flour. The optional dark chocolate drizzle adds a lovely finishing touch.

How to make these Hot Cross Cookies

Preheat the oven to 150°C (fan-forced). In a large mixing bowl, combine all the ingredients except the chocolate in a bowl or food processor until just mixed. Roll tablespoons of cookie dough with wet hands and flatten slightly on a lined baking tray. Bake for 15 minutes until lightly golden. Cool completely before drizzling or piping melted chocolate crosses on top. Let the chocolate set before storing.

Serving suggestions and how to store

Enjoy these cookies with a cup of tea, pack them in lunchboxes, or wrap them up for a thoughtful homemade gift. They’ll keep well in an airtight container in the fridge for up to a week, or freeze for longer storage.

Vary these Hot Cross Cookies to suit your dietary needs

For a low-fructose version, use cacao nibs instead of chocolate chips. To make them coconut-free, replace coconut oil with macadamia oil. For a vegan or dairy-free version, use dairy-free or vegan chocolate.

These easy to make Hot Cross Cookies are a super delicious and protein rich Easter treat to make with the kids.

Print Recipe

4.50 from 2 votes

Hot Cross Cookies

These easy to make Hot Cross Cookies are a nice protein rich Easter treat to make with the kids.

Prep Time15

Cook Time15

Total Time30

Course: Snack

Servings: cookies

Author: Georgia Harding

Ingredients

55 g coconut oil (¼ cup), melted if solid
85 g rice malt syrup, honey or maple syrup (¼ cup), approx
½ tsp ground cinnamon
½ tsp mixed spice
1 tsp vanilla – powder, extract or essence
2 tbsp dark chocolate chips – or cacao nibs
2 tbsp currants
150 g almond meal (1¼ cups, firmly packed)
2 tbsp arrowroot or tapioca starch
50 g dark chocolate

Metric – US Customary

Instructions

Preheat your oven to 150℃/300°F (fan-forced). It’s preferable to use weight measurements, the recipe will need less adjusting if you do so.
In a mixing bowl or food processor, combine all of the ingredients except the chocolate until just combined (Thermomix 5 seconds, speed 4). Scrape the sides to incorporate the bits around the edge.
The mixture should be thick and sticky, but add more almond meal if you can't handle the dough.
Roll tablespoons of the mix in wet hands and place them onto a tray lined with baking paper.
Flatten slightly and bake for 15 minutes or until starting to brown on top. The longer they cook, the crisper they become.
Allow to cool fully. They will firm up as they cool.
Once completely cool, melt the chocolate and pipe to form a cross. Allow the chocolate to set completely (you may need to refrigerate if the weather is warm) before storing.

Store

Store in an airtight container in the fridge or freezer.

Notes

Low-fructose

Use the cacao nibs.

Coconut-free

Replace the coconut oil with macadamia nut oil.

Vegan and dairy-free

Use vegan chocolate.

Home made piping bag

I use recycled snap lock bags to pipe chocolate. Simply snip the corner of the bag, fill with melted chocolate and pipe the crosses working quickly.

Let me know what you thought of these delicious Hot Cross Cookies in the comments below…

Easter Inspired Recipes

Easter Inspired Recipes Below is a list of Easter inspired recipes to help you create your own special feast over the Easter long weekend. Save it to your Meal Planner and use it to grab recipes and create your own special meal. The video below shows you how. If you’d like a plan done for…

Claim your discount now!

Already a member? Log in here

Savoury Hot Cross Buffins

March 29, 2021 | Breakfast, Healthy Lunchbox, After School Snacks, Savoury Snacks, Members only

These Savoury Hot Cross Buffins are a veggie-packed twist on the classic Easter hot cross buns. Quick and easy to make, they are perfect as a savoury snack or breakfast. Truth be told, it’s just a fun way to present a savoury muffin, but don’t spoil the fun! We all need the occasional ‘theme’ to…

Claim your discount now!

Already a member? Log in here

April 10, 2019 | After School Snacks, No-bake Sweets

This maple macadamia chocolate bark is a decadent treat that combines roasted macadamia nuts with homemade chocolate. Sweetened with maple syrup and finished with a sprinkle of sea salt, this bark is perfect for a little self-care treat.

I don’t have a great memory, especially for dates and numbers in general. But for food, I’m always on point. I remember flavour combinations, textures and food with friends. One memory I carry is of maple roast macadamia nuts dipped in dark chocolate from a winery on the Mornington Peninsula, many moons ago. Because I don’t have the patience or time to individually coat each nut, this Maple Macadamia Chocolate Bark was born in my effort to recreate this delicious treat. For those of you that know me well, you know I love a shortcut!

This will be on my table this Easter. My kids adore it and it at least satisfies them enough so they don’t overdo the eggs left by the Easter bunny.

Wishing you all a wonderful upcoming Easter break creating lots of your own food memories! Georgia x

Health benefits

Macadamia nuts are a fantastic source of healthy fats, vitamin E and a range of B vitamins and essential minerals. Cacao is packed with antioxidants, which help fight inflammation and support health. It’s also rich in magnesium, promoting relaxation and muscle function, and contains mood-boosting compounds like serotonin and endorphins.

Ingredients

The star of this gluten-free recipe is roasted macadamia nuts, caramelised in maple syrup, vanilla extract, and macadamia nut oil. The homemade, dairy-free chocolate is made from cacao butter, cacao powder, maple syrup and a sprinkle of sea salt.

How to make this maple macadamia dark chocolate bark

Start by roasting macadamia nuts until golden, then toss them in a mixture of maple syrup, macadamia nut oil, and vanilla, baking again until caramelised. To make the chocolate, melt cacao butter in a double boiler, then stir in cacao powder, maple syrup, and a pinch of sea salt. Layer the nuts evenly, pour the chocolate over them, and freeze until set. Once hardened, break into pieces.

Serving suggestions and how to store

Enjoy this bark as an afternoon pick-me-up or a dessert. It pairs beautifully with a cup of coffee or herbal tea. Store in an airtight container in the fridge or freezer to keep it fresh and prevent melting.

Vary this maple macadamia chocolate bark to suit your needs

For a nut-free option, replace macadamia nuts with roasted sunflower or pumpkin seeds, and swap macadamia nut oil for coconut oil. To make it fructose-friendly, use rice malt syrup instead of maple syrup. For a quick version, melt your favourite dark or milk chocolate and pour it over the roasted macadamias instead of making the chocolate from scratch.

For more delicious, healthy and easy to make sweet treats, click HERE.

This Maple Macadamia Chocolate Bark is an easy to make, decadent chocolate treat, minus the guilt. Dairy, gluten, grain-free and vegan.

Print Recipe

5 from 2 votes

Maple Macadamia Chocolate

This Maple Macadamia Chocolate Bark is an easy to make, decadent chocolate treat, minus the guilt. Dairy, gluten, grain-free and vegan.

Prep Time5

Cook Time20

Total Time25

Course: Dessert

Servings:

Author: Georgia Harding

Ingredients

300 g macadamia nuts (2 cups)
2 tbsp maple syrup
1 tsp macadamia nut oil
½ tsp vanilla -powder, extract or essence

Chocolate

200 g cacao butter -chopped or grated
30 g cacao powder (¼ cup) unsweetened Dutch process or raw
2-4 tbsp maple syrup -to suit your taste
Good pinch sea salt

Instructions

Pre-heat your oven to 150℃/ 300℉.
Place the macadamia nuts on a tray lined with baking paper so they are in a single layer.
Roast for 10-15 minutes or until they are golden brown.
In a small bowl combine the maple syrup, oil and vanilla. Toss it through the macadamia nuts and return them to the oven for another 10 minutes until the syrup caramelises.
Remove from the oven and allow to cool completely while you make the chocolate.

Chocolate

Place a bowl over boiling water (or use a double broiler).
Melt the cacao butter by mixing it over the steam (take care not to let any water into the cacao).
Mix in the syrup and cacao.
Loosen the macadamia nuts from the baking paper and arrange in an even layer.
Sprinkle over the sea salt then mix the chocolate well and pour it over the macadamia nuts.
Place in the freezer immediately to set.
Once set, cut into rough pieces. I like this rustic rather than in perfect squares.
Keep refrigerated as it's not very heat stable.

Thermomix

As above but you can make the chocolate in the Thermomix.
Add the roughly chopped cacao butter.
Grate speed 8, 5 seconds.
Heat 37 degrees, speed 2 until it is melted.
Add the syrup and cacao and mix 15 seconds, speed 4.
Pour over the maple roasted macadamia immediately.

Store

Store in an airtight container in the fridge or freezer.

Notes

Nut-free

Substitute the macadamia nuts with pumpkin or sunflower seeds and the macadamia oil with coconut oil.

Fructose friendly

Replace the maple syrup with rice malt syrup.

Short-cut

You can melt your favourite dark or milk chocolate and simply pour over the maple macadamia nuts if you'd prefer.

WARNING - this is dangerously addictive! I hope you love it, post a comment in below if you have any questions or let me know if you try it.

Smoked Salmon Roulade

December 12, 2018 | Make-ahead Meals, Fish & Seafood, Holidays & Entertaining

There are many wonderful things about the festive season. The creation of family traditions, especially those involving delicious food are one of my favourites. My brother in-law made this Smoked Salmon Roulade many years ago for our ‘Melbourne family’ Christmas Day. Since then, I have given it a bit of a Well Nourished make-over, as I do! It’s been a starter for of our Christmas Day feasts ever since.

It makes for a great entertainer, especially as you can make it a day or two ahead and simply slice to serve. It’s quite rich so one or two slices is very satisfying!

It looks quite fussy, but making it to photograph and share with you, I was reminded how very simple it is. It suits gluten-free and grain-free peeps and I’ve included an equally delicious dairy-free variation.

Health benefits

Zucchini is rich in antioxidants and fibre, while salmon provides protein and essential omega-3 fatty acids. The eggs add more quality protein. The combination of fresh herbs boosts the dish’s anti-inflammatory properties, and the crème fraîche or quark offers a source of probiotics and calcium.

Ingredients

This roulade features a zucchini base, lightened with whipped egg whites for an airy texture, and a rich, savoury filling made from hot smoked salmon, crème fraiche, capers, and lemon juice. Fresh herbs, parmesan, and capers add vibrant flavour to balance the creaminess of the filling.

What is ‘Hot’ smoked salmon?

Hot smoked salmon is smoked at a higher temperature, cooking the fillets of fish fully, resulting in a firm, flaky texture and a rich, smoky flavour. It’s ready to eat and great in salads or cooked dishes. Cold smoked salmon, on the other hand, is smoked at a lower temperature, which doesn’t cook the fish but cures it instead. This gives it a softer, silky texture and a more delicate, mild smoky flavour. It comes in thin slices where as the hot smoked salmon is sold in fillets. Both are available in major supermarkets.

How to make this Salmon Roulade recipe

Begin by grating and salting the zucchini, allowing the moisture to drain for about 30 minutes. After squeezing out the excess water, mix it with egg yolks, herbs, and parmesan. Fold in whipped egg whites and bake in a thin layer (in a tin lined with parchment paper). While the roulade is baking, prepare the salmon filling by combining hot smoked salmon with crème fraîche, lemon zest and juice, and capers. Once the roulade has cooled, spread the filling evenly and roll it up like a Swiss roll. The video below demonstrates how simple it is to make. If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Serve this roulade sliced into 2cm rounds and topped with toasted flaked almonds and micro-herbs for extra texture and flavour. It can be made ahead and stored in an airtight container in the fridge for up to two days, making it a convenient dish for entertaining.

Vary this Smoked Salmon Roulade to suit your needs

To make this dairy-free, substitute the parmesan with nutritional yeast and use a thick cashew cream instead of crème fraîche. For a nut-free version, simply omit the almonds. If you’re avoiding onions, leave out the spring onions and enjoy the fresh herb flavours on their own.

Remember to take a look at the variations (below the main recipe). Here, you’ll find suggestions to alter the recipe to suit your dietary goals (dairy-free, nut-free, onion-free).

This healthy Smoked Salmon Roulade is a divine starter or entree. It's perfect for a celebration or special occasion & is quite simple to make. Gluten-free.

Print Recipe

4.70 from 23 votes

Smoked Salmon Roulade

This Smoked Salmon Roulade is an elegant and nutritious dish perfect for entertaining or serving as a light lunch. The zucchini-based roulade is filled with a delicious mixture of hot smoked salmon, crème fraîche, and herbs, making it both light and satisfying. The toasted almonds and micro-herbs on top add a lovely crunch and freshness.

Prep Time30

Cook Time15

Total Time45

Course: Appetizer

Servings:

Author: Georgia Harding

Ingredients

400 g zucchini/s - grated
1 tbsp sea salt
4 egg/s - separated
3 tbsp herbs - I love a combination thyme, parsley, chives, dill
3 tbsp parmesan cheese - freshly grated
Sea salt and freshly ground black pepper - to taste
Pinch cream of tartar
200 g hot smoked salmon fillet/s (approx.) **
1 lemon/s (small) zest and 2 tbsp juice
3 tbsp capers
4 spring onion/s -white part finely chopped
50 g crème fraîche
150 g quark - or mascarpone
Sea salt and freshly ground black pepper - to taste
40 g flaked almonds (¼ cup) toasted to serve
¼ cup/s micro-herbs - to serve

** Hot smoked salmon is a whole salmon fillet smoked with heat (cold smoked salmon is the thinly slice/ cured slices of salmon). Hot smoked salmon is available in major supermarkets.

Instructions

Preheat your oven to 200℃/395℉ (fan-forced).
Line a 24 x 33cm slice tin with non-stick baking paper. It's important the tin is this size otherwise the roulade will be too thick and won't roll without splitting.
Grate the zucchini. Toss with the sea salt in a colander and leave 30 minutes. Rinse and squeeze dry in the sieve and then in a clean cloth or tea-towel.
In a mixing bowl, beat in the egg yolks, herbs and Parmesan and season with sea salt and pepper. Once the zucchini is ready, add this and mix well.
In a separate clean bowl, whisk the egg whites with the cream of tartare until peaks just form. If using a Thermomix, beat butterfly inserted, 1 min 30 sec, speed 4.
Gently fold the egg white into the courgette/ egg yolk mixture using a large spoon. You are aiming to just combine the ingredients without over working the mixture.
Pour into prepared tin and quickly level the mixture, spreading it out into the corners. Bake for 13-15 minutes until set and light golden brown.
Whilst that's baking, crumble the salmon into a bowl with the finely grated lemon zest, 2 tbsp lemon juice, capers, spring onion and crème fraîche, and quark / mascarpone. Season with sea salt and pepper. Mix until almost smooth. If using a Thermomix mix 20 seconds, speed 3.
Taste the mixture and season with salt, pepper and more lemon juice if you feel it's needed.
Store the salmon mixture in the fridge until required.
When the roulade is cooked, invert it onto a clean tea towel. To do this easily, I wrap the tea-towel around the baking tin then tip it over.
Peel away the baking paper carefully and loosely roll it up from the short side (so it's like a Swiss roll). Allow it to cool fully.
When its cooled completely, carefully un-roll the roulade and spread it with the salmon cream filling. Roll-up again from the short side, then carefully transfer to a serving plate with the seam-side down.
Chill and store in an air-tight container until ready to serve.

Serve

Carefully toast the almond flakes, watching carefully so they don't burn.
Cut into 2cm slices and top with toasted almonds and micro-herbs to serve.

Make-ahead

Either store the filling and the zucchini roll separately (up to 2 days) and assemble the day you plan to serve it. Or you can make one day ahead.
Store in an airtight container in the fridge and serve at room temperature.

Notes

Dairy-free

Replace the parmesan cheese with the same amount of nutritional yeast. Replace the crème fraîche and quark with approx. one and half cups of cashew nut cream (thickish blend).

Nut-free

Simply omit the almonds.

Onion-free

Just leave the spring onions out.

I'd love to hear how you love this recipe. Post a comment below if you make it or if you have any questions!

Spiced Carrot Cake Chocolate Truffles

March 21, 2018 | After School Snacks, No-bake Sweets

These Spiced Carrot Cake Truffles are the perfect bite-sized treats. Combining the flavours of spiced carrot cake with a chocolate coating, they’re a healthy treat for any occasion. With no baking required, these truffles are super easy to make and so delicious.

This healthy chocolate truffle recipe is one for the Easter Bunny! All of my taste testers (including my two little blondies) are in love with these little balls of deliciousness, so I reckon the big bunny will be impressed too.

My hubby said I should call them healthy Jaffas (kids couldn’t confer as they’ve not tried them, but Jaffas are now on their radar since stories of him getting up to mischief with them at the movies – hhhmm).

They look a bit fancy but they really couldn’t be easier to make (even I found them simple to put together and I hate too much fuss). Like most of my recipes, they are date and dried fruit-free (as well as gluten-free, grain-free and with options for nut and dairy-free). I’ve also included a Thermomix method.

Health benefits

These healthy carrot cake truffles are packed with nourishing ingredients. Carrots provide a natural sweetness along with beta-carotene for healthy skin and eyes. Almond meal and walnuts contribute protein and heart-healthy fats, while dark chocolate offers antioxidants and a hint of sweetness.

Ingredients

This recipe features simple and wholesome ingredients like grated carrots, almond meal, walnuts, vanilla extract and orange zest for the filling. The chocolate coating is made with dark chocolate and coconut oil for a smooth, rich finish.

How to make these carrot cake truffles

Start by grating the carrots finely and combining them with almond meal, sweetener, spices, orange zest, and coconut oil. Fold in the chopped walnuts, roll the mixture into balls, and freeze until firm. Coat the chilled carrot cake balls in melted dark chocolate and let them set in the fridge. Enjoy the truffles as they are, or drizzle extra chocolate on top.

Serving suggestions and how to store

Serve these truffles as a dessert or snack alongside a cup of tea or coffee. They also make a great addition to a Easter or festive dessert platter. You could even insert a pop stick into the carrot cake balls and make them into cake pops too. Store them in the fridge for up to three days or freeze them for a couple of weeks to enjoy later.

Vary these carrot cake truffles to suit your dietary needs

For a dairy-free option, use dairy-free chocolate or make raw chocolate for the coating. To make them nut-free, substitute almond meal with ground sunflower seeds and replace walnuts with whole sunflower seeds. If you’re avoiding coconut, use ghee or butter instead of coconut oil. For a fructose-friendly version, opt for rice malt syrup as the sweetener and for a vegan version ensure your chocolate is vegan (and use rice malt or maple for the sweetener).

These Spiced Carrot Cake Chocolate Truffles are easy to make and seriously delicious. The blend of spices, orange and chocolate is divine.

Print Recipe

4.79 from 14 votes

Spiced Carrot Cake Chocolate Truffle

These delicious truffles have a beautiful flavour - I think the carrot, cinnamon, orange and chocolate is a divine combination.

Prep Time15

Cook Time45

Total Time1

Course: Dessert, Snack

Servings: truffles

Author: Georgia Harding

Ingredients

Raw carrot cake filling

150 g carrot/s -peeled and chopped into pieces
165 g almond meal (1½ cups)
85 g rice malt syrup, honey or maple syrup (¼ cup)
1½ tbsp ground cinnamon
1 tsp vanilla -powder, extract or essence
1 orange/s -zest (just the orange part, no bitter white pith). You can alternatively use one drop of wild orange essential oil (this adds a gorgeous flavour)
2 tbsp coconut oil -melted
75 g walnuts (¼ cup) chopped

Chocolate coating

200 g dark chocolate -70-85% cacao, broken into pieces
1 tbsp coconut oil

Instructions

Raw carrot cake filling

Place the carrot in a food processor and finely grate (if grating by hand you need to use the absolute finest side of the grater). If using a Thermomix 10 seconds, speed 5.
Add the almond meal, sweetener, cinnamon, vanilla, orange zest (or oil) and coconut oil and mix until well combined. If using a Thermomix 10 seconds, reverse speed 3.
Fold in the walnuts. If using a Thermomix 5 seconds, reverse speed 2.
Roll into balls and place on a tray lined with a baking sheet. If the mixture is too wet to roll into balls, either add a little more almond meal or chill in the fridge to firm. It is a moist mixture (not sticky), but should be able to be formed into small balls (approx. 20).
Place in the freezer for 30 minutes or until firm.

Chocolate coating

To make the chocolate coating, bring a small amount of water to boil in a small pot, then turn off the heat. Place a bowl over it and add half the chocolate. Stir to melt then add the coconut oil.
Add the remaining chocolate and stir until completely melted.

Assemble

Remove the carrot balls from the freezer.
To assemble the truffles, use two forks to toss the carrot balls in the melted chocolate until coated and place back on the lined tray.
Once they are all coated, pop the tray into the fridge for 5 minutes to set. If you'd like, you can drizzle any remaining chocolate across the truffles (as pictured).

Store

In the fridge for up to 3 days or freeze for a couple of weeks.

Notes

Dairy-free

Make raw chocolate to coat or use a dairy-free chocolate.

Nut-free

Sub the almond meal with sunflower seeds, toasted and ground to a meal. Sub the walnuts with whole sunflower seeds.

Coconut-free

Replace the coconut oil with ghee or butter.

Fructose-friendly and vegan

Choose rice malt as your sweetener. Make sure the chocolate is vegan friendly too.

I really hope you LOVE these delicious truffles. To help my recipes to reach more people and support me on my mission to inspire a healthier world, please star rate this (or any other recipe) or leave a comment. It will be very much appreciated. G x

instructions nuts tablespoons dip white chocolate flavors

Chocolate Fudge Wreath

December 20, 2017 | Holidays & Entertaining, Desserts

I try to make all of my recipes as simple and fuss-free as possible and this decadent chocolate fudge cake is no exception. It has a moist, dense texture and is very, very chocolatey so a little goes a very long way.

I’ve made it festive by creating Chocolate Fudge Christmas Wreath and whilst it looks a bit fussy to make, it couldn’t be easier. It’s certainly not an everyday treat, rather a special occasion dessert.

As I’ve mentioned many times, my nan instilled a love of cooking in me from a very early age. My earliest memories of my childhood are of cooking with her in her big old kitchen (which was complete with a wood fired oven). I also remember cooking with chocolate, always Plaistowe’s dark chocolate as she had worked for many years in the Plaistowe’s Chocolate Factory in West Perth (so I’ll attribute my love of dark chocolate to my nan also). This recipe is based on one of her go-to cakes, she called it the ‘fours’ cake as it has four ingredients, 4 blocks of chocolate, 4 eggs and a cup each of cream and caster sugar. Cooking it in a ring tin I find helps this dense cake set best.

This recipe is right up there with my Raspberry Coconut Slice for taking me back to my nans kitchen and the endless hours we spent tinkering there. I don’t make this very often as the sweet stuff doesn’t sit too well with me these days, but if I have a big crowd to impress with an indulgent but easy to make dessert, then this is an absolute fave. I hope you love it too.

Health benefits

Using dark chocolate with a high cocoa content provides antioxidants and is lower in sugar than milk chocolate. Coconut milk adds creaminess while offering healthy fats, and eggs contribute to the cake’s structure, providing protein.

Ingredients

There’s just four ingredients in this chocolate fudge cake recipe include dark chocolate, coconut milk, and a choice of sweetener (rice malt syrup, honey, or maple syrup). The cake is topped with whipped cream, fresh berries, and a berry sauce, making it an indulgent yet balanced dessert. Optional ingredients like roasted hazelnuts or liqueurs like Frangelico can elevate the flavour even more.

How to make this chocolate fudge wreath

Start by melting the chocolate, coconut milk, and sweetener together, then blend in the eggs to create a smooth batter. The cake is baked in a steam bath, which helps it stay moist and fudgy. Once cooled, invert the cake onto a serving platter and decorate with whipped cream, berries, and mint leaves. Serve with a side of fresh berry sauce.

Serving suggestions and how to store

This chocolate cake is best served at room temperature to allow the rich chocolate flavours to shine. Pair it with the berry sauce to balance the richness. Store any leftovers in an airtight container in the fridge for up to a week, or freeze for longer storage.

Vary this chocolate fudge to suit your dietary needs

For a dairy-free option, use dairy-free chocolate and serve with coconut cream or coconut yogurt. If you’re coconut-free, simply replace the coconut milk with regular cream. You can also make an adult version by adding a splash of Frangelico or Kahlua for a boozy twist. This really is the best chocolate cake recipe.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements (and tastes).

For more delicious, festive healthy dessert recipes, click HERE.

Healthy Chocolate Fudge - four ingredients for a great Christmas dessert

Print Recipe

4.77 from 47 votes

Chocolate Fudge Wreath (four ingredient dessert)

This Chocolate Fudge Wreath is a decadent and rich dessert that's perfect for festive celebrations or any special occasion. The combination of dark chocolate, coconut milk, and eggs creates a dense, fudgy cake that pairs beautifully with a fresh berry sauce and whipped cream. With its festive wreath shape, this dessert is sure to be a showstopper at your table.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Servings:

Author: Georgia Harding

Ingredients

400 g dark chocolate – broken into pieces
270 ml canned coconut milk – full-fat
85 g rice malt syrup, honey or maple syrup (¼ cup)
4 egg/s – large

Topping

300 ml cream -whipped
185 g strawberries or raspberries (1½ cups) for berry sauce
Fresh berries and mint leaves -to decorate

Metric – US Customary

Instructions

Preheat your oven to 180°C/350℉ (fan forced).
Grease a ring cake tin really well (with butter or coconut oil). In this pic I used a 25cm bundt tin. If your tin is old or not non-stick, you may want to add in baking paper tags to help to leaver it out of the tin.
Bring a small pot of water to boil, turning it down to a low simmer. Place the chocolate, coconut milk and sweetener into a large stainless steel bowl and sit over the pot. Stir until the chocolate has melted and the ingredients are well combined. Remove from the heat and set aside, allow to cool to luke warm.
Once it's cooled (enough so you can hold your finger in the mix (I know you want to lol), beat the eggs into the chocolate mixture and mix until well combined.
Pour the mixture into your prepared, well greased ring tin. Place the tin in a deep roasting dish and pour hot water into the roasting dish until the water level is about half to two thirds the way up the sides of the ring tin. You are making a basic steam bath here and the moist air helps this cook through, whilst keeping it lovely and moist.
If you happen to have a ‘steam’ oven, you can simply cook it in this (without the steam bath).
Bake for about 35-45 minutes or until the batter is set firm.
Leave to cool at room temperature then store in the fridge overnight or until ready to serve.
Once ready to serve, bring back to room temperature and remove from the tin by inverting onto a serving plate. If you have trouble removing, shake the tin and sit the tin in hot water for a minute to loosen it. I just jiggle/ tap it on the bench and sit in hot water until it releases (be patient, it can take a few tries).
Make a berry sauce by blending the fresh strawberries and/ or raspberries until smooth. You can strain the seeds from the coulis if you prefer a very smooth sauce (I personally don't bother). Put aside in a small serving jug (this can also be made ahead if you like). This sauce really helps cut through the richness of the cake.
Now get creative and decorate the wreath with whipped cream, berries and mint.
Serve with the berry sauce in a side jug immediately (or return to the fridge again until ready to serve).

Thermomix Method

Preheat your oven to 180°C/350℉.
Grease a ring cake tin really well (with butter or coconut oil).
Grate the chocolate 30 seconds speed 8. Add the coconut milk and sweetener and heat 50℃, 2 minutes, speed 5.
Once the mixture has cooled a little (to 37), add the eggs and mix 30 secs, speed 4 or until well combined.
Follow the rest of the method above.

Store

Store in an airtight container in the fridge or freezer.

Notes

Dairy-free

Use a dairy-free chocolate and serve with coconut cream or coconut yoghurt.

Coconut-free

Replace the coconut milk with cream.

Hazelnut

I sometimes add roasted hazelnuts. Roast the nuts and then rub the skins off before roughly chopping and stirring into the batter. You can use any nut, but I think chocolate and hazelnut are a match made in heaven.

Adult version

I have also made this over the years with Frangelico and Kahlua – 30-60ml mixed in with the eggs.

I’d love your feedback on this beautiful recipe. Wishing you a very Merry Christmas – I hope you have found loads of deliciousness here at Well Nourished to inspire a wonderful Christmas Day feast!

Raw Coffee Slice

November 9, 2016 | No-bake Sweets, Desserts

This Raw Coffee Slice is a rich and creamy treat that’s perfect for coffee lovers. With a nutty hazelnut base, a creamy coffee cashew layer, and a choice of dark chocolate toppings, it’s a deliciously indulgent dessert that’s both gluten-free and can be made vegan.

With the silly season fast approaching, I thought it timely to share a decadent desert that is perfect for entertaining (or even Christmas day). Dessert is something I always look to pre-prepare and this can be made weeks ahead if necessary. When I have friends over I really don’t want to spend a minute more than necessary in the kitchen (I hate missing out)!

I know I share lots of kid friendly recipes here (and if you check below I have a chocolate variation that is more family friendly). But sometimes it’s nice to have something just for the grown-ups. Having said that – my daughter is crazy for coffee flavoured anything (she’ll even try to sip black, unsweetened coffee if given the chance). I think I may have developed my kids taste for ‘bitters’ a bit too much!!

Health benefits

Made with raw cashews and hazelnuts, this slice is packed with healthy fats, fibre, and magnesium to support health and energy levels. Coffee offers an antioxidant boost, while the dark chocolate topping adds richness and a dose of flavonoids.

Ingredients

For the base, you’ll need hazelnuts, rice malt syrup (or honey/maple syrup), and cacao powder. The filling combines soaked cashews, your choice of sweetener, coconut oil, and espresso coffee. For the topping, use melted dark chocolate or make a raw chocolate alternative if you prefer.

How to make Raw Coffee Slice

To make the base, grind hazelnuts until they form a meal, then mix with sweetener and cacao until combined. Press into a lined tin and freeze. For the filling, drain and blend cashews, adding sweetener, coconut oil, and coffee, blending until smooth. Spread over the base and freeze until set. Top with melted chocolate or raw chocolate and chill until firm.

Serving suggestions and how to store

Cut into squares once set and store in an airtight container in the fridge for up to a week or in the freezer for longer storage. These are delicious straight from the freezer for a treat!

Vary this Raw Coffee Slice to suit your needs

For a vegan option, use rice malt or maple syrup and raw chocolate. If you’re not a coffee fan, replace it with extra cacao and water for a double chocolate flavour. For a coconut-free version, swap coconut oil with cacao butter.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

For more delicious, easy to make healthy sweet recipes, click HERE.

Raw coffee chocolate slice - This Raw Coffee Slice is an easy to make vegan cheesecake slice that will impress coffee lovers. It's dairy- & gluten-free, a delicious after dinner treat

Print Recipe

4.75 from 4 votes

Raw Coffee Slice

I think Chocolate and Coffee are a match made in heaven. This nourishing Raw Coffee Slice is a guilt-free slice of heaven. Gluten, dairy, refined sugar and grain-free.

Prep Time20

Total Time1

Course: Dessert

Servings: squares

Ingredients

Base

200 g hazelnuts
85 g rice malt syrup, honey or maple syrup (¼ cup)
1 tbsp cacao powder (unsweetened Dutch process or raw)

Filling

350 g raw cashew nuts (soaked for minimum 2-3 hours)
85 g rice malt syrup, honey or maple syrup (¼ cup)
70 g coconut oil (⅓ cup)
50-70 ml espresso coffee -cooled (approx. 2 shots)

Chocolate topping (2 choices)

Melted Chocolate

150 g dark chocolate -melted

OR Raw Chocolate

Instructions

Base

Grind the hazelnuts in a food processor or powerful blender until a meal forms. If using a Thermomix, 5 seconds, speed 7.
Add the sweetener and cacao and mix until well combined. If using a Thermomix, 10 seconds, speed 4.
Press into a lined 20 x 30cm slice tin and put in the freezer whilst you make the filling.

Filling

Drain the liquid from your cashews and rinse well.
Process to form a paste. If using a Thermomix, seconds, speed 7.
Add the rest of the ingredients and process until smooth and creamy. If using a Thermomix, 1 minute, speed 7. You may need to scrape the sides a few times.
Spread the filling over the base and put back in the freezer to set (about 20 minutes).

Chocolate topping

Either melt the dark chocolate in a bowl over a pot of hot water or make the raw chocolate by combining all the ingredients together.
Once the filling is set, pour over the melted chocolate and set in the freezer (approx. 5 minutes).
Cut it into squares and store in the freezer until ready to serve.

Store

Store in an airtight container in the fridge or freezer.

Notes

Don't like coffee?

Replace it with a heaped tablespoon of cacao and 70ml water for a double chocolate slice.

Vegan and dairy-free

Choose raw chocolate on top. For vegan choose rice malt or maple syrup as your sweetener.

Fructose friendly

Choose rice malt syrup as your sweetener.

Coconut-free

Replace the coconut oil with cacao butter.

I love receiving your feedback, post a comment below.

Fish – simple ways to enjoy it

June 11, 2016 | 30 Minute Meals, Fish & Seafood, Members only

Fish is not only a really healthy source of protein and essential fats, it’s also super quick to cook so it’s a great choice for your weekly meal plan if you are time poor. It is best to obviously source a sustainably caught, local fish. If you are after a variety that is only farmed,…

Claim your discount now!

Already a member? Log in here

Carrot Cake Pancakes

March 23, 2016 | Breakfast, Baked Sweets

These Carrot Cake Pancakes are a wholesome and delicious twist on classic pancakes, combining the flavours of spiced carrot cake with the ease of a breakfast staple.

I thought a special Easter brunch or breakfast was in order this week – I’m sure the Easter bunny will approve these delicious, healthy pancakes! They are straight forward to make and served with the Spiced Cream Cheese, are just delicious.

Outside of Easter, they are a great snack and also a fabulous health addition to kids lunchboxes, especially as they contain a serve of veggies and taste so good!

Health benefits

Carrots are rich in beta-carotene, supporting eye health and skin, while spelt flour adds extra fibre and a nutty flavour. The inclusion of yoghurt or coconut yogurt adds protein and beneficial probiotics, and the pancakes are sweetened naturally with coconut sugar or rapadura.

Ingredients

These wheat-free pancakes are made with wholemeal spelt flour, grated carrots, warming spices like cinnamon and cloves, and a mix of eggs, vanilla, yoghurt (or greek yogurt), and milk to create a light, fluffy texture. The spiced cream cheese topping adds a delicious tang, made with quark, labne, cream cheese or your choice of dairy-free alternatives, lightly sweetened with pure maple syrup and cinnamon.

How to make healthy Carrot Cake Pancakes

Start by finely grating the carrots with a box grater (or food processor) and combining them in a large bowl with the dry ingredients: spelt flour, spices, bicarbonate of soda (baking soda), baking powder, and salt. Next, whisk the wet ingredients—eggs, vanilla extract, yogurt, and milk—and stir into the dry mixture until just combined. Cook the pancake batter in a skillet or crepe pan in butter or coconut oil over low to medium heat, flipping once the base is well cooked and bubbles appear. To make the spiced cream cheese, simply mix together cream cheese, maple syrup, and cinnamon. Serve the pancakes stacked with layers of cream cheese in between.

Serving suggestions and how to store

Top these pancakes with additional fruit, nuts (I love walnuts or pecans), or a drizzle of maple syrup for extra indulgence. Store any leftover pancakes in an airtight container in the fridge (or freezer), and reheat gently in a pan (or sandwich press). The spiced cream cheese can also be stored in the fridge for up to three days.

Vary carrot cake pancakes to suit your dietary needs

For a gluten-free option, substitute the spelt flour with a gluten-free blend. To make these dairy-free, opt for coconut yogurt and cook the pancakes in coconut oil. You can even add a tablespoon of cacao powder to the batter for a chocolatey twist.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

These lovely healthy carrot cake pancakes are simple to make & delicious served with Spiced Cream Cheese. Gluten-free & dairy-free options.

Print Recipe

4.89 from 17 votes

Carrot Cake Pancakes (with spiced cream cheese)

These Carrot Cake Pancakes (with spiced cream cheese) are a delicious twist on regular pancakes and a great way to include vegetables in your breakfast.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Servings:

Ingredients

200 g carrot/s (2 cups) finely grated
120 g wholemeal spelt flour (1 cup)
¼ tsp ground cloves
1 tsp ground cinnamon
½ tsp bicarbonate of soda
1 tsp baking powder
¼ tsp sea salt
1-2 tbsp coconut sugar or rapadura
2 egg/s
1 tsp vanilla -powder or essence
180 g natural, Greek or coconut yoghurt (¾ cup)
60 ml milk (of choice) (¼ cup)
60 g butter, ghee or coconut oil - to cook the pancakes

Spiced Cream Cheese

250 g quark, labne, coconut yoghurt or cream cheese (1 cup)
1 tbsp maple syrup
1 tsp ground cinnamon

Instructions

Finely grate your carrot either by hand and place in a mixing bowl or jug. It needs to be finely grated so it cooks through (otherwise they will be crunchy). If using a Thermomix, grate 3 seconds speed 4 or until finely grated.
Add the flour, spices, bicarb, baking powder, salt and sugar. Mix to combine. If using a Thermomix reverse, 5 seconds, speed 3.
Now add the egg, vanilla, yoghurt and milk and mix to just combine. If using a Thermomix reverse, 5 seconds, speed 3.
Heat the butter, ghee or coconut oil in a moderately hot pan, but turn it down to a low to medium heat flipping once the mixture bubbles. Try not to cook to fast (on a high heat) as you want to give the carrot a little time to cook.
To make the spiced cream cheese simply mix all the ingredients together.

Serve

Serve the pancakes stacked with the cream cheese between.
Lovely with extra fruit and nuts too.
Drizzle with maple if required.

Store

Store in an airtight container in the fridge.

Notes

Gluten-free

Replace the spelt with a good quality gluten free flour.

Dairy-free

Choose the dairy-free options above (coconut yoghurt and coconut oil to cook in).

Chocolate

Add a tablespoon of cacao powder to make them chocolatey.

I'd love to hear how you like these yummy pancakes. Post a comment or rate this recipe.

Raspberry Coconut Bliss Balls

March 22, 2016 | Healthy Lunchbox, After School Snacks, No-bake Sweets

These raspberry coconut bliss balls are the perfect healthy snack you can whip up in minutes, making them ideal for busy days when you still want something nourishing. With just a handful of wholesome ingredients, they’re naturally sweet, bursting with flavour, and have that irresistible fruity freshness that pairs so beautifully with creamy coconut. They’re a great option when you’re craving something sweet but don’t want to reach for highly processed treats.

Best of all, they’re freezer-friendly, so you can make a big batch and have them ready to go whenever you need a quick snack, lunchbox filler, or post-workout bite. Whether you enjoy them straight from the fridge for a soft, chewy texture or frozen for a firmer bite, these bliss balls are sure to become a go-to in your healthy snack repertoire.

We often make these at Easter time when we need a quick and easy treat to break up the chocolate overload. My kids named them ‘Easter Bunny tails’ when they help me make them…because apparently raspberry coconut bliss balls ‘sounds boring’.

Health benefits

Packed with nutrient-dense ingredients like cashews and coconut, these gluten-free and dairy-free bliss balls are rich in healthy fats and fibre, while the raspberries provide a dose of antioxidants and vitamin C. They’re a great way to satisfy your sweet tooth with natural ingredients, offering sustained energy without refined sugar.

Ingredients

This raspberry coconut bliss balls recipe calls for raw cashews, desiccated coconut, frozen raspberries, and a natural sweetener like rice malt syrup or maple syrup. The optional lemon zest adds a zingy freshness, and extra coconut for rolling gives a lovely finishing touch. These simple ingredients come together to create a healthy, fuss-free snack. Plus it’s very adaptable, check out the variations to even make it nut-free.

How to make raspberry coconut bliss balls

Making this delicious treat could not be quicker or easier! Simply blend the cashews into a fine meal, then add the coconut, frozen raspberries, sweetener, and lemon zest (if using). Process until it forms a thick paste. Roll the mixture into bite-sized balls. Place a little extra desiccated coconut in a small bowl, and roll balls to coat them. Then pop them in the freezer to firm up before enjoying these little energy bites!

If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Make them even quicker still by making ‘bliss bites’

If you want to reduce the prep time even further – or just don’t feel like rolling individual balls – you can easily double this recipe and press the mixture firmly into a lined slice tin instead. Once chilled, simply cut it into bite-sized squares or bars to make what I like to call ‘Bliss Bites’. This method is perfect for when you’re short on time, want to make a big batch for the week ahead, or prefer a snack that’s a little less fiddly but just as delicious.

Serving suggestions and how to store

These bliss balls are best stored in an airtight container in the fridge for a few days or the freezer, where they’ll last for months, ready for whenever you need a snack. Serve them straight from the freezer for a cool treat, and they’ll hold up well in lunchboxes as long as they’re packed with an ice brick to keep them cool.

Vary these raspberry coconut bliss balls to suit

For a nut-free version, simply replace the cashews with toasted sunflower seeds or oats. If you prefer a fructose-free option, opt for rice malt syrup as your sweetener. And for the chocoholics out there, adding a tablespoon of cacao powder will give you a delicious choc-raspberry twist!

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

For more easy to make, healthy and delicious no-bake treats, click HERE.

Raspberry coconut bliss balls - Want to break the chocolate overload this Easter? Why not try Raspberry Coconut Bliss Balls or simply "Easter Bunny Tails".

Print Recipe

4.66 from 41 votes

Raspberry Coconut Bliss Balls

These raspberry coconut bliss balls are a quick, healthy snack made with simple, wholesome ingredients. They’re fruity, freezer-friendly, and perfect for satisfying sweet cravings naturally.

Prep Time10

Chill1

Total Time1 10

Course: Snack

Servings: balls

Ingredients

70 g raw cashew nuts (½ cup) nut-free below
100 g desiccated coconut (1 cup)
50 g frozen raspberries (½ cup)
2-3 tbsp rice malt syrup or maple syrup
1 lemon/s zest (optional)
25 g desiccated coconut (¼ cup) extra to roll them in

Instructions

Grind your cashew nuts in a food processor (if using a Thermomix, grind for 5 seconds, speed 7)
Add the coconut, raspberries, sweetener and optional lemon zest.
Blend to combine well (If using a Thermomix blend for 10 seconds, speed 5) and form a thick paste.
Roll into balls.
Place a little extra coconut in a small bowl to coat the balls.

Store and serve

I place them on a tray and snap freeze so they don't stick together when stored.
Then store in an airtight container in the fridge or better still the freezer and serve from frozen.
As with any raw treat, these don’t hold up to heat well. I always store them in the freezer and if packing in a lunchbox, pack from frozen and against an ice brick.

Notes

Nut-free

Substitute the cashews with toasted sunflower seeds or rolled oats (grind as you would the nuts but no longer gluten or grain-free if using oats). For 150 pages of nut-free recipes and lunchbox inspiration, take a look at my best selling ebook 'The Well Nourished Lunchbox'. Click HERE to read the rave reviews and find out more.

Fructose-friendly

Choose rice malt syrup as your sweetener.

Coconut-free

Substitute the coconut with more nut meal or oatmeal.

Choc-raspberry

Can't help but want chocolate? Add a tablespoon of cacao to make them choc-raspberry.

How do you family like this super simple bliss ball? Post a comment or rate this recipe.

Smoked Salmon Dip (in 5 minutes)

March 17, 2016 | Dips, Holidays & Entertaining

This smoked salmon dip is a simple and delicious snack that takes just five minutes to make. Perfect for spreading on toast, dipping with crackers, or adding to a snack platter, it’s a versatile recipe that’s both nutritious and easy to whip up when you’re short on time.

Health benefits

Most store bought dips contain dangerous vegetable oils so I always avoid them. This healthy dip contains the lovely anti-inflammatory fats and protein in salmon. Pairing it with full-fat natural yoghurt (or greek yogurt) instead of cream cheese adds a boost of probiotics for gut health and a dose of protein, while the fresh herbs and lemon zest add extra vitamins and antioxidants to keep your immune system strong.

Ingredients

With just a handful of fresh, whole ingredients like hot smoked salmon, yoghurt, fresh lemon juice and lemon zest, plus chives (or dill or parsley), this salmon dip recipe is not only delicious but also nourishing. Unlike store-bought dips, it’s packed with nutrition and free from preservatives, artificial additives, and unnecessary sugars, so you can enjoy it knowing exactly what’s in it.

What is ‘Hot’ smoked salmon?

How to make healthy Smoked Salmon Dip

Making this healthy smoked salmon dip couldn’t be easier. Simply place flaked salmon in a bowl, add the yoghurt, herbs, lemon, and capers, and mix it all together. No fancy equipment or food processor required—just five minutes and a fork! The quickest prep time ever!

Serving suggestions and how to store

Serve this dip with wholegrain crackers, veggie sticks (carrots, cucumbers, celery) or even spread it on sourdough toast or bagels for a quick, protein-packed breakfast or lunch. It stores well in an airtight container in the refrigerator for a couple of days, or you can freeze it for later if you want to make a bigger batch.

Vary this smoked salmon dip to suit your dietary needs

For a dairy-free version, swap out the yoghurt for a creamy cashew nut blend or your favourite plant-based yoghurt. You can also switch up the herbs to suit your taste—fresh dill, chives, or parsley all work beautifully in this recipe.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

This healthy Smoked Salmon Dip takes minutes to prepare and is so delicious. It's the perfect, nourishing dip when entertaining.

Print Recipe

4.45 from 9 votes

Smoked Salmon Dip (in 5 minutes)

A super quick, delicious dip that's sure to wow a crowd.

Prep Time5

Total Time5

Course: Appetizer

Servings: cup

Ingredients

100 g hot smoked salmon or trout (approx. one fillet) flaked
3 tbsp natural or Greek yoghurt
1 tbsp Chives -or dill or parsley, finely diced (whatever you taste preference)
½ lemon/s -zest finely grated + 1 tbsp juice
1 tbsp capers
Sea salt and freshly ground black pepper -to taste

Instructions

Pop the fish into a bowl and gently flake apart with a fork.
Add the rest of the ingredients and fold through until combined.

Serve

Serve with your favourite healthy crackers or even on toast for breakfast or lunch.

Store

Store in an airtight container in the fridge.
Can also be frozen.

Notes

Dairy-free

Sub the yoghurt with cashew nut cream.

I have an awesome selection of simple dips and savoury cracker recipes in my best selling ebook 'The Well Nourished Lunchbox'. Click HERE to find out more and read the amazing reviews.

I'd love to hear how you like this dip. Post a comment or rate this recipe below.

Simple Ceviche

December 1, 2015 | Fish & Seafood

I like to keep things as simple as possible in the kitchen, but always without compromising taste and nourishment. Ceviche was a dish I became very familiar with when travelling the coastal parts of South America many moons ago. I fell in love with it then and my simple ceviche has become a firm favourite with my family since (this is one of a very few ways my fish fussy daughter will eat fish).

I generally make it for special occasions, but it’s so simple, I often ask myself why I don’t make it more often. I think this is a fabulous seafood starter for a hot Christmas day. Anything that doesn’t involve having the oven on any longer than need-be right?

Health benefits

Ceviche is not just a delicious raw fish dish; it’s also packed with health benefits! The fish provides high-quality protein and omega-3 fatty acids, which are great for heart health. Lime juice is loaded with vitamin C, and the addition of fresh herbs adds antioxidants and anti-inflammatory properties. Paired with avocado, which is full of healthy fats, this dish supports a balanced and nutritious diet.

Ingredients

For this ceviche, you’ll need firm white fish fillets like snapper, mahi-mahi kingfish, fresh lime juice, and coconut water to create a refreshing marinade. Add finely sliced spring onions, fresh coriander (cilantro), mint, and red chilli for a burst of flavour. Don’t forget the salsa, made with diced avocado, red capsicum, and lime juice, which adds a creamy and colourful touch!

How to make simple ceviche

Start by tossing your fish cubes in a bowl with half cup lime juice, coconut water, and all the herbs and chilli in a large bowl. Cover the bowl and let it chill in the fridge for about four hours, allowing the fish to marinate until it turns opaque. Once ready, serve the ceviche garnished with micro herbs and enjoy it with the avocado salsa and some crispy corn chips for a delightful crunch!

Serving suggestions and how to store

This easy ceviche recipe is best served chilled and enjoyed fresh. Pair it with good-quality corn chips (tortilla chips) or tostadas for a delicious appetiser or snack. If you have leftovers, store them in an airtight container in the fridge for up to a day, but keep in mind that the fish may become more “cooked” in the lime juice over time, so it’s best to eat it soon after preparation.

Vary this simple ceviche to suit your needs

Feel free to customise this ceviche to suit your taste! If you prefer a milder flavour, you can omit the chilli. For a twist, add diced mango or pineapple for a sweet touch. For onion-free, omit the spring onion. You can also use lemon juice to cure the fresh fish but I prefer lime juice personally.

Take a look at the variations below for all the details as well as suggestions to alter the recipe to suit your specific dietary requirements.

For more healthy, easy, delicious recipe click HERE.

Print Recipe

No ratings yet

Simple Ceviche

This Simple Ceviche is a refreshing dish that perfectly captures the vibrant flavours of summer! With tender pieces of fish “cooked” in zesty lime juice and complemented by the sweetness of coconut water, this ceviche is both light and satisfying. It's ideal for warm days, backyard gatherings, or a quick and healthy meal that feels a bit fancy without much effort.

Prep Time15

Cure time4

Total Time4 15

Course: Appetizer, Main Course

Servings:

Ingredients

Ceviche

800 g firm white fish fillets - pin boned and cut into 1cm cubes (I like snapper or kingfish)
120 ml fresh lime juice (juice of approx. 3-4 limes)
370 ml coconut water (1½ cups)
4 spring onion/s - white part finely sliced
2 tbsp fresh coriander leaves - finely diced
2 tbsp fresh mint leaves - finely diced
1 small red chilli/s - seeds removed and finely sliced
Sea salt and freshly ground black pepper - to taste

Salsa

1 avocado/s - diced
1 red capsicum/s - finely diced
1 tbsp fresh coriander leaves - finely chopped
½ lime/s - juice and zest

Instructions

Toss the fish, lime juice, coconut water, spring onions, herbs and chilli in a small bowl.
Cover and chill in the fridge for 4 hours (the lime juice will 'cook' the fish - you will see it go opaque).
Garnish with herbs or micro herbs.

Serve

Serve with good quality corn chips or tortilla chips and avocado salsa.

Notes

Onion-free

Simply omit the spring onion.

I'd love to hear how you like this delicious dish. Post a comment below.

Raw Chocolate Easter Nests

March 26, 2015 | Holidays & Entertaining, No-bake Sweets

These Raw Chocolate Easter Nests are a fun and healthy twist on Easter treats and my answer to the baskets I’ve seen on Pinterest made from instant noodles, marshmallow, and chocolate. They are pretty easy to make and are something the kids can help you with too.

With a gluten-free, crunchy base of almonds and coconut, and a rich layer of homemade raw chocolate, they’re the perfect combination of indulgent and nutritious and a lovely easter recipe.

Health benefits

By making your own chocolate, you have control over the amount (and type) of sugar you add and guarantee avoiding added nasties. The healthy fats from the nuts and coconut increase the nourishment and really fill you up so you are less likely to overindulge.

Ingredients

You’ll need toasted slivered almonds, shredded coconut, and almond or hazelnut meal for the base. The raw chocolate is made from cacao butter or coconut oil, raw cacao powder, and your choice of natural sweetener like rice malt syrup, honey, or maple syrup.

How to make Raw Chocolate Easter Egg Nests

Toast the almonds and coconut, melt the cacao butter or coconut oil with cacao powder and sweetener, then mix with the nut and coconut base. Press the mixture into muffin tins to form nests, freeze until set, and you’re good to go!

Serving suggestions and how to store

Fill these dairy-free nests with mini chocolate eggs or a creamy cashew nut filling and berries for a lovely Easter dessert. Store them in the fridge or freezer in an airtight container, and serve directly from frozen for the best texture.

Vary these raw chocolate easter nests to suit

For a nut-free version, swap the almonds for more shredded coconut or toasted sunflower seeds. Choose rice malt syrup for a low-fructose option, and if you’re short on time, you can use melted dark chocolate instead of making raw chocolate from scratch.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

For more delicious, healthy and easy to make wholefood treats, click HERE.

These Raw Chocolate Easter Nests are a cute, nourishing Easter treat or dessert. They are gluten-free, dairy-free & refined sugar-free.

Print Recipe

5 from 1 vote

Raw Chocolate Easter Nests

These cute little chocolate baskets are a healthy Easter treat or dessert.

Prep Time20

Cook Time5

Total Time25

Course: Dessert

Servings:

Ingredients

300 g slivered almonds -toasted
200 g shredded coconut (2 cups) toasted
100 g almond meal (1 cup) or hazelnut meal

Raw chocolate

200 g cacao butter (1 cup) or raw, extra virgin coconut oil (or a combination of 100 gram of each), melted
30 g cacao powder (⅓ cup) unsweetened Dutch process or raw
2-6 tbsp rice malt syrup, honey or maple syrup (you can adjust the sweetness to your taste)

Instructions

Toast your slivered almonds and coconut.
Melt the cacao butter or coconut oil over a very low heat, either in a small pot or Thermomix (temp 50, speed 1) until just melted.
Add the cacao powder and rice syrup, mix until well combined and the syrup is dissolved.
Combine the slivered almonds, coconut, and nut meal in a bowl. Add the raw chocolate and stir until well combined.
If you would like a darker nest, add a tablespoon or two more cacao.
Line a muffin tin and press one tablespoon of the mix into the base. Add another tablespoon (approx.) and press into the sides to make a small basket.
Place in the freezer immediately to set. Once set, remove the muffin casing and keep in an airtight container in the freezer until ready to serve.

Serve

filled with small chocolate easter eggs
filled with double cream or cashew nut cream and berries for an Easter dessert (my plan for Easter Sunday dessert)
make an easy berry coulis by pureeing any red berry with a tablespoon of water or cream (or your favorite liquor for an adults version). Push it through a sieve to remove the seeds

Notes

Nut-free

Replace the almonds with more shredded coconut or toasted sunflower seeds and the meal with desiccated coconut.

Low-fructose

Choose rice malt syrup as your sweetener

Feeling lazy

You can sub the raw chocolate with a good quality dark chocolate (I love Green and Blacks) melted. You can omit the almond meal if using regular chocolate.

Hope you have a wonderful Easter break. Love to see or hear about any of your Well Nourished Easter creations. Post a comment or even a picture!

Healthy White Chocolate Truffles

December 2, 2014 | Holidays & Entertaining, No-bake Sweets

For all of the white chocolate lovers out there, these healthy white chocolate truffles are a creamy, melt-in-your-mouth treat that’s perfect for when you’re craving something sweet but want to keep it nutritious. Made with simple, wholesome ingredients, they’re the perfect gluten-free and dairy-free sweet treat! You could also make these as a gift – they taste that good! Just remember to keep them refrigerated!

Health benefits

Packed with good fats from cacao butter, coconut oil, and almond meal, these truffles are a great source of energy and nutrients. Almond meal adds protein and fibre, while the use of rice malt syrup keeps the sugar content lower than traditional white chocolate truffles.

Ingredients

The key ingredients in this coconut truffle recipe include rich cacao butter, coconut oil, a natural sweetener like rice malt syrup or maple syrup, vanilla extract, almond meal, and desiccated coconut for texture. The vanilla gives these truffles a lovely, fragrant aroma.

How to make White Chocolate Coconut Truffles

To whip up these vegan white chocolate truffles, simply melt the cacao butter and coconut oil, then mix in the sweetener and vanilla. You can adjust the sweetness by adding more syrup if you’d like. Stir in the almond meal and desiccated coconut until everything is well combined. You can also mix in a food processor or Thermomix. Scoop up about a tablespoon of dough and roll into balls and place on a baking tray lined with baking paper (parchment paper). Or to reduce the prep time, press the mixture into a slice tin. Then pop them in the freezer to chill and firm up.

Serving suggestions and how to store

For a fun twist, roll your truffles in toasted desiccated coconut or add a roasted macadamia nut to the center for a surprise crunch. Store them in the refrigerator or freezer in an airtight container, so they’re always ready when you need a quick, healthy snack.

Vary healthy white chocolate truffles to suit

If you’re out of cacao butter, you can swap it with coconut oil. For a warm, spiced flavour, add cinnamon and mixed spice. Or add a macadamia nuts in the centre. To keep it low-fructose, opt for rice malt syrup as your sweetener. If you’re craving something different, check out my Chocolate Hazelnut Truffle recipe!

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

For more delicious, healthy and easy to make wholefood treats, click HERE.

These Healthy White Chocolate Truffles are for all of the white chocolate lovers out there. Dairy-free, gluten-free, vegan & delicious!

Print Recipe

5 from 3 votes

Healthy White Chocolate Truffles

These quick and easy to make White Chocolate Truffles are a healthy blend of whole food ingredients to make one very delicious treat.

Prep Time20

Total Time20

Course: Dessert, Snack

Servings: (approx.)

Ingredients

100 g cacao butter -melted
100 g coconut oil -melted
170 g rice malt syrup or maple syrup (½ cup)
1 tsp vanilla -powder, extract or essence
80 g desiccated coconut (1 cup)
400 g almond meal (approx. 4 cups)

Metric - US Customary

Instructions

Mix the cacao butter, coconut oil, sweetener and vanilla together until well combined. If the weather is cool you may need to do this over a very low heat (or in a metal bowl over a pot of simmering water).
Add in the rest of the ingredients and mix well until combined (I mixed mine in my Thermomix).
Check the constancy of the mix, if it is not firm enough to roll into balls add a little more almond meal.
If you'd prefer you can press this into a slice tin lined with baking paper, chill and then cut into squares or 'bliss bites' as I like to call them.
I rolled/topped mine with toasted desiccated coconut, you could also use shredded coconut. Place on a tray lined with baking paper.
Then place into the freezer right away and chill until firm.

Thermomix Method

Add the cacao butter, coconut oil, sweetener and vanilla to the Thermomix bowl. Combine 2 minutes, 37deg, speed 2. You may need more time depending on the ambient temperature.
Add in the rest of the ingredients and mix well until combined, 20-30 seconds, speed 3-4, using the Thermomix spatula through the lid to help incorporate.
Check the constancy of the mix, if it is not firm enough to roll into balls add a little more almond meal.
If you'd prefer you can press this into a slice tin lined with baking paper, chill and then cut into squares or 'bliss bites' as I like to call them.
I rolled/topped mine with toasted desiccated coconut, you could also use shredded coconut. Place on a tray lined with baking paper.
Then place into the freezer right away and chill until firm.

Store

Store in the fridge or freezer in an airtight container.

Notes

No cacao butter

Replace with coconut oil.

Spice 'em up

Add a teaspoon of cinnamon powder and a teaspoon of mixed spice.

Macadamia centre

I rolled mine around a roasted macadamia nut because I love them!

Low-fructose

Choose rice malt as your sweetener.

For a Chocolate Hazelnut Truffle

Take a look at THIS delicious recipe.

Hope you love this delicious recipe - post your comment or rate this recipe.

Healthy Hot Cross Buffins

March 26, 2014 | Breakfast, Healthy Lunchbox, Baked Sweets, Holidays & Entertaining

With Easter approaching, this is my recipe for a Healthy Hot Cross Buns – or Buffins (a cross between a bun and a muffin according to my creative recipe tester). I have purposely chosen to move away from traditional instant yeast leaven buns and create a buffin for two reasons.

Firstly, I have found that single strains of yeast burdens the gut of lots of people. It can contribute to an overgrowth of Candida or other yeast-related issues in the gut. Additionally, excessive intake of yeast-containing products may disrupt the balance of the gut microbiome, potentially leading to inflammation and impairing gut function.

Secondly, I personally just don’t have the time or motivation to knead dough and then wait for it to prove. I like a throw it all in approach and that’s what I’ve done here.

A note…whilst I think these taste on the mark, these aren’t and never will be the doughy, shelf life of many weeks style of hot cross bun gracing our supermarket and bakery shelves in the months leading up to Easter. They are best eaten out of the oven or toasted.

Why store bought Hot Cross Buns are NOT healthy

It really is a struggle not only to find a ‘healthy,’ whole food only hot cross bun but one that isn’t actually damaging to you and especially your kids health. Even ‘fresh’ bakery buns have a long list of ingredients (I counted 29 in a ‘traditional’ supermarket baked bun). Common ingredients include dangerous vegetable oils, excessive amounts of sugar (almost 4 teaspoons per bun), and a cocktail of additives and preservatives. To make matters worse, ALL supermarket brands contain Palm Oil (why you need to avoid Palm Oil here).

If you value your families health, please don’t buy these buns. I have made it as easy as possible for you to make your own with ‘real’ ingredients that your body can identify and thrive with.

Health benefits

Packed with whole grains, this hot cross bun recipe offers fibre and essential nutrients that support digestion and overall health. The use of natural sweeteners and spices like cinnamon not only enhances the flavour but also provides additional health benefits, such as stabilising blood sugar levels and reducing inflammation.

Ingredients

This simple recipe includes wholesome ingredients like wholemeal spelt flour, rice malt syrup (or honey), and butter or ghee. With added spices (I’ve used allspice and cinnamon, but you can use any combination you like), dried fruit, and optional apple crosses, these buns are not only delicious but also versatile enough to suit various dietary preferences. I personally don’t like mixed peel but if you do, feel free to add some (or mix in orange zest).

How to make Healthy Hot Cross Buffins

Start by mixing the dry ingredients in a bowl while combining the wet ingredients in a blender. Fold the wet mixture into the flour with a wooden spoon until just combined, then spoon into muffin cases. You can add crosses made of dough or julienned apple on top before baking. Once they’re golden and firm, brush with a sweet glaze for that perfect finish! Now you have a quick and easy Good Friday treat ready in the time it takes to drive to the bakery.

Serving suggestions and how to store

Enjoy these hot cross buns fresh from the oven or toasted for a warm treat. They store well in an airtight container or can be frozen for later enjoyment. Pair them with butter or your favourite spread for an extra delicious touch!

Vary these healthy hot cross buns to suit

To make these buns gluten and grain-free, substitute with buckwheat flour and almond meal. For a dairy-free version, use nut milk and ghee or macadamia oil. If you’re looking for a lower-fructose option, try rice malt syrup and omit the dried fruit, or get creative with chocolate hot cross buns by adding cacao powder and nibs instead! Feel free to mix up the spices with you own favourites (like ginger, cardamom, nutmeg, cloves).

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

For more delicious, healthy and easy to make wholefood treats, click HERE.

Print Recipe

4.94 from 32 votes

Hot Cross Buffins

Because I'm too lazy to wait for buns to prove (plus yeast makes me feel awful) I made these 'buffins' - a cross between a bun and a muffin for Easter. They are SO much nicer than any bun I think and a whole lot healthier too.

Prep Time15

Cook Time15

Total Time30

Servings: buffins

Ingredients

200 g wholemeal spelt flour (1½ cups) or if you'd prefer, white spelt will give a more commercial result
125 ml milk (of choice) (½ cup)
85 g rice malt syrup, honey or maple syrup (¼ cup)
60 g butter, ghee or macadamia oil (¼ cup) melted
1 egg/s
1 tsp baking powder
¼ tsp bicarbonate of soda
1 tsp lemon juice or vinegar
1 tsp ground cinnamon
1 tsp mixed spice -or allspice
½ tsp vanilla -powder, extract or essence
80 g currants (½ cup) or sultanas or raisins (or a mixture) preferably preservative and vegetable oil free

For the glaze (optional)

½ tsp ground cinnamon
1 tbsp rice malt syrup, honey or maple syrup
1 tsp water

Pastry crosses (also optional)

2 tbsp wholemeal spelt flour
water

Apple crosses (recommended)

1 apple/s -julienne (personally, I’m too lazy for crosses as they don’t improve the flavour at all). My recipe testers mum suggested cutting strips of apple for the crosses which I absolutely love and it tastes better too. Your call!

Instructions

Preheat your oven to 160℃/320℉ (fan-forced).
Place your flour in a big bowl and make a well in the middle.
In a blender, food processor or by hand, beat your milk, sweetener, butter, egg, baking powder, bicarbonate of soda, acid, cinnamon, mixed spice and vanilla for about a minute until well combined and a little frothy (Thermomix melt your butter, 1 minute, temp 80, speed 4, then add the milk, sweetener, egg, rising agents, spices and mix 1 min, speed 5).
Gently mix in your dried fruit (Thermomix reverse blade, 10 seconds, speed 2).
Add this to the flour and fold through gently until just combined. Don’t over mix it.
For the crosses, mix 2 tablespoons of flour with enough water to form a dough. Roll it into little sausages to lay over the buns in a cross. This is a great job for the kids.
Alternatively, julienne apple to make quick, easy, delicious crosses.
Spoon into the muffin cases and place your cross.
For the glaze, mix all ingredients together.
Bake for 15 minutes or until cooked through (firm to touch in the middle). Brush over the glaze whilst hot.
Enjoy hot out of the oven or to reheat, toasted in a sandwich press.

Store

Can be frozen in an airtight bag or container.

Notes

Gluten and grain-free

Substitute the flour with 130 grams of buckwheat (or sprouted buckwheat) flour and 70 grams of almond meal. They may need an additional 5-10 minutes in the oven too.

Dairy-free

Substitute the butter with melted ghee or macadamia nut oil. Replace the milk with an unsweetened nut milk or coconut milk (I have only recipe tested the coconut milk and macadamia nut oil at this stage).

Low-fructose

Choose rice malt syrup as your sweetener and omit the dried fruit or replace with cacao nibs.

Chocolate hot cross buns

Add 1 tablespoon of cacao powder to the wet mix and replace the dried fruit with approximately 50g of cacao nibs. If you tolerate fructose, you might like to replace the fruit with chocolate chips.

Jam glaze

You can always replace the glaze with apricot jam.

Would love your feedback so please post a comment below (or even better rate this recipe).

"They are just wonderful. The apple cross worked fabulously! I was only reading the ingredients of the supermarket ones the other day and was overwhelmed by all the nasty stuff in them!" Sally