Indulging Innocently

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Indulging Innocently

Have your cake and eat it.

is what it says on the tin: Enjoy making sweet treats and eating them!

My recipes are mainly gluten-free, dairy-free, suitable for vegans and contain no refined sugar, so no one misses out! Focusing on delicious recipes made from healthy ingredients, it's my mission to create tasty recipes for all to enjoy.

08/01/2026

Easy peasy chunky granola you can make in the air fryer? Go ahead! Makes a batch for 2 😋😋 a delicious, healthy January recipe (and for all year round!) 💪

AIR FRYER CHOCOLATE GRANOLA 🍫🍫🍫
Ingredients:
1 banana
40g oats
1 scoop vanilla or choc protein powder
2 tablespoons cocoa powder
1 teaspoon cinnamon
1 tablespoon nut butter
2 tablespoons maple syrup
1-2 tablespoons oat milk
40g dark chocolate chunks

Make it!
Mash the banana then mix in the other ingredients besides the chocolate chunks.
Line an air fryer tray with greaseproof paper then spread over the mixture. Bake at 180C for 4 minutes then stir well. Cook for a further 2 minutes.
Scatter over the chocolate chunks and mix in. Cook for another 2-3 minutes until the chocolate has melted. Allow to cool a little so big chunks form.
Serve with natural / coconut yogurt, berries, almonds and a generous helping of the granola!

05/01/2026

PEAR, WALNUT & COFFEE TART 🍐🍐☕️☕️ marrying some of the best flavour combinations in this gorgeous, ridiculously tasty tart 😋

Ingredients:
For the tart case –
100g oats
40g gluten-free flour
1 teaspoon cinnamon
3 tablespoons solid coconut oil
3 tablespoons maple syrup
4 tablespoons oat milk

For the pears and walnuts –
2 tablespoons maple syrup
1 tablespoon coconut or brown sugar
1 large pear, diced
50g walnut pieces

For the almond sponge –
100g gluten-free flour
50g coconut or brown sugar
1 teaspoon cinnamon
½ teaspoon ginger
100ml oat coffee latte milk
2 tablespoons melted coconut oil

Make it!
First make the tart case – Mix together the oats, flour and cinnamon in a large bowl then rub in coconut oil to form breadcrumbs. Add in the syrup and milk and mix to form a dough.
Press this into the greased and lined 20cm loose bottomed tin across the bottom and up the sides. Prick the base with a fork and bake at 180C for 10 minutes.
Meanwhile, heat the maple syrup and add in the pears, walnuts and sugar and continue stirring while cooking on a medium heat for 5 minutes.
Mix together the flour, sugar, cinnamon, ginger, milk and oil to form a batter. Remove the tart case from the oven then pour the batter in.
Spoon over the caramelised pears and walnuts then continue baking for 25 minutes until golden and firmed. Leave to cool.
Remove from the tin, slice up and enjoy!

03/01/2026

CHERRY COCONUT CHOCOLATE BARS 🍒🥥🍫 the ultimate treat! Insanely delicious and easy to make ready for the week 😋

Ingredients:
For the base -
100g oats
20g cocoa powder
2 tablespoons nut butter
2 tablespoons maple syrup
1-2 tablespoons oat milk
3 tablespoons cherry jam

For the coconut layer -
2 tablespoons coconut oil
1 tablespoon maple syrup
4 tablespoons desiccated coconut

For the chocolate topping -
1 tablespoon coconut oil
40g dark chocolate
Granola, to sprinkle over

Make them!
Place the oats, cocoa powder, nut butter, maple syrup and oat milk in a blender and whizz up until a dough like mixture forms. Press into a lined loaf tin then spread over the jam in a thin layer to cover, then set aside.
Melt the coconut oil and maple syrup then mix in the desiccated coconut until combined then spread over the jam to cover. Chill in the fridge for 1 hour.
Next melt the coconut oil and chocolate and pour over the coconut layer to cover. Sprinkle a generous amount of granola over the top, then return to the fridge for 2 hours.
When ready to serve, pop out of the tin and cut into slices. Enjoy!

24/12/2025

Happy everyone! Hope you all have a wonderful time ❤️ sharing this delightful FESTIVE PANFORTE as my last Christmas recipe 🎄🎄🎄 enjoy! ✨️

Ingredients:
300g mixed nuts and/or seeds (I used walnuts, pumpkin seeds and almonds)
100g dried blueberries / cranberries
75g dates, chopped
75g dried apricots, chopped
50g brown rice flour
1 teaspoon cinnamon
1 teaspoon ginger
¼ teaspoon nutmeg
125g maple syrup
120g coconut sugar
3 tablespoons apple juice or Marsala for an alcoholic twist

Preheat the oven to 160C and grease and line a 20cm loose bottomed cake tin.
Roughly chop half the nuts and seeds then mix together with the dried blueberries, dates, apricots, flour and spices in a bowl.
Place the maple syrup, coconut sugar and apple juice or wine into a pan and allow to bubble over a medium heat for 3-4 minutes.
Pour this over the dry ingredients and mix well, then spoon into the tin and smooth out evenly. Bake for 30 minutes until soft but not sticky.
Leave to cool in the tin for 10 minutes, then pop out onto a wire rack to cool completely. Dust with coconut milk powder sifted through a sieve, cut into 8-10 slices and enjoy!

19/12/2025

CHRISTMAS PUDDING PROTEIN BALLS 🎄💪 want a high protein snack with a festive touch? Get making these easy, delicious and gorgeous treats 😋

Ingredients:
For the protein balls –
120g oat flour
2 scoops vanilla protein powder
1 teaspoon cinnamon
½ teaspoon ginger
1 tablespoon coconut oil
2 tablespoons nut butter
3 tablespoons maple syrup / honey
4 tablespoons oat milk

For the chocolate coating –
2 tablespoons coconut oil
100g dark chocolate, chopped
Dried cranberries
Walnuts, chopped
Hazelnuts, chopped

Mix together the flour, protein powder, cinnamon and ginger in a bowl.
Melt the coconut oil, nut butter and honey/maple syrup then add into the bowl along with the milk and mix well to combine – it should form a dough mixture. Divide into 10 pieces and roll into balls.
Melt the coconut and chocolate. Pick up each ball with a fork and spoon over the chocolate to roughly cover, then place on a wire rack. Arrange some dried cranberries and chopped nuts on top of each, then repeat until all are covered and decorated.
Chill in the fridge for at least 1 hour – then you’re ready to enjoy!

16/12/2025

ICED CHRISTMAS COOKIES 🍪 🎄 gluten-free!

Ingredients:
200g gluten-free flour
80g sweetener
1 teaspoon baking powder
75g dairy-free margarine
6 tablespoons dairy-free milk
1 teaspoon vanilla extract

For the icing –
6 tablespoons icing sugar, sifted
2-3 tablespoons water
Sugar decorations

Get making!
Preheat the oven to 170C and line a large baking tray with greaseproof paper.
Mix together the flour, sweetener and baking powder in a bowl.
Rub in the margarine until the mixture resembles breadcrumbs then pour in the milk and vanilla and mix until you have a dough.
Knead a little then place on a floured surface and roll out. Use festive cookie cutters to stamp out biscuits then place on the baking sheet with a little space between the biscuits.
Bake for 10-12 minutes until slightly golden then leave to cool (they will firm up). Transfer to a wire rack.
Sift the icing sugar into a bowl and gradually add water to form a smooth and not-too-runny texture. Spoon over each cooled biscuit then sprinkle over sugar decorations. Leave to set – then enjoy!

14/12/2025

One of my favourite festive recipes which not only look beautiful and taste incredible and indulgent, they are very simple to make too with no baking required – hooray! You could make these up to 1 week ahead and keep in the fridge so they are ready for the Christmas holidays and if you need a snack or dessert treat to hand!

WHITE & DARK CHOCOLATE CHRISTMAS BARS 🎄🍫🎄🍫🎄

Ingredients:
100g oat flour
2 scoops vegan vanilla protein powder
1 teaspoon cinnamon
4 tablespoons maple syrup
2 tablespoons smooth nut butter
4-6 tablespoons oat milk
4 tablespoons coconut oil
100g dark chocolate + 100g white chocolate
Mixed festive sprinkles

Mix together the oat flour, protein powder, cinnamon, syrup, nut butter and milk to combine and form a dough-like consistency.
Press into a 12-hole mini loaf silicone mold and fill each one about ⅔ with dough, then press down evenly.
Melt 2 tablespoons coconut oil and white chocolate and pour over half of the bars. Sprinkle over decorations generously.
Next, melt the remaining coconut oil and dark chocolate and pour over the remaining bars. Sprinkle over the other sprinkles.
Set in the fridge for at least 2 hours – then pop out of the mold tin when ready to enjoy!

10/12/2025

DOUBLE CHOCOLATE MINCE PIE BROWNIES 🍫🍫🍫 the ultimate festive combo 😍😍 recipe made in collaboration with 🎄🎄

Ingredients
For the brownies
75g dried cranberries
75g raisins or sultanas
Juice of 1 orange
2 tablespoons maple syrup or honey
150g flour of choice (can be gluten-free)
100g ground almonds
40g cacao or cocoa powder
2 teaspoons cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
1 teaspoon baking powder
100g dark chocolate
2 tablespoons coconut oil
100g coconut or brown sugar
100g almond butter
150ml milk of choice (can be dairy-free)
1 teaspoon vanilla extract
75g walnut pieces

For the frosting
4 tablespoons almond butter
4 tablespoons maple syrup or honey
6 tablespoons cacao or cocoa powder
1-2 tablespoons milk of choice
To decorate (optional)
Chocolate stars
Cacao nibs
Edible spray glitter

First, soak the raisins and cranberries in the juice from the orange and maple syrup or honey for 30 minutes.
Preheat the oven to 180°C and grease and line a 9x9in baking tin.
Mix together the flour, ground almonds, cacao/cocoa powder, spices and baking powder in a bowl.
Gently melt the chocolate and coconut oil together then stir in the sugar, almond butter, milk and vanilla until glossy and smooth.
Pour this into the dry ingredients along with the vanilla, soaked fruit (and remaining juices) plus the walnuts.
Spoon this mixture into the tin and smooth out evenly. Bake for 25-30 minutes until firmed and leave to cool in the tin.
Whisk together the almond butter, maple syrup, cacao/cocoa powder and milk for the topping to form a thick sauce. Spread this over the cooled brownies in the tin to cover then leave in the fridge for 30 minutes to set.
Cut into 9-12 pieces then decorate each with a sprinkling of cacao nibs, a chocolate star and spray some glitter over. Enjoy!

05/12/2025

Just what you need for the festivities coming up, this GINGERBREAD SALTED CARAMEL LOAF 😋 😍 👌 🎄🎉 the best combo of flavours!

For the gingerbread –
4 tablespoons coconut oil
4 tablespoons maple syrup
4 tablespoons smooth nut butter
75g coconut sugar
250g gluten-free flour
1 teaspoon cinnamon
1 teaspoon ground ginger
Pinch of nutmeg
1 teaspoon baking powder
2 eggs, beaten
50ml dairy-free oat milk
1 teaspoon vanilla extract

For the caramel topping –
250g dairy-free soft cheese
2 tablespoons smooth nut butter
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon

To decorate –
1-2 Salted Caramel Peanut Butter Cups, chopped
Pecan pieces
Salted popcorn
2 tablespoons maple syrup
2 tablespoons smooth nut butter
1 tablespoon melted coconut oil

Preheat the oven to 180C and grease and line 1 x loaf tin and 1 x small round, square or rectangle one.
Melt the coconut oil, maple syrup, nut butter and coconut sugar then set aside.
Place the flour, spices and baking powder in a bowl.
Whisk the eggs then pour into the bowl along with the melted mixture, milk vanilla extract. Fold in gently to form a batter then spoon into the tins, smoothing out evenly.
Bake for 25-30 minutes until golden and risen then leave to cool. Turn out onto a wire rack and if needed, slice a bit of the top off the loaf so it’s even.
Meanwhile beat together the almond spread, nut butter, maple syrup, cinnamon and vanilla then chill in the fridge until needed.
Spread this over the cooled loaf to cover. Cut out small gingerbread men shapes in from the small baked mixture and place on top, then scatter over pecans and chunks of the peanut butter cup. Whisk the maple syrup, nut butter and coconut oil then drizzle over. Slice up and serve!

03/12/2025

CRANBERRY & CHESTNUT BROWNIES 🌰 🍫🎄🌰🍫🎄 the most delicious festive (and healthy!) take on the good old brownie 😋

Ingredients:
150g gluten-free flour
100g natural sweetener
40g cocoa powder
1 teaspoon cinnamon
1 teaspoon baking powder
200ml oat milk
100g apple puree
2 tablespoons oil
2 tablespoon ground flaxseed
40g dried cranberries
50g cooked chestnut pieces

For the topping –
150g soft cheese or Quark
3 tablespoons cocoa powder
3 tablespoons Natvia natural sweetener
Dried cranberries
Chestnut pieces
Edible sprinkle decorations

Make them!
Blend the flour, Natvia, cocoa powder, cinnamon, baking powder, milk, apple puree, milk and flaxseed or simple mix together in a bowl to form a batter. Mix in the chestnuts and cranberries.
Spoon into a 9x9in greased and lined baking tin and smooth out evenly. Bake at 180C for 20-25 minutes until risen and firm to the touch. Leave to cool.
Meanwhile, beat together the soft cheese or Quark with cocoa powder and sweetener and chill in the fridge until needed.
Once the brownies have cooled, spread over the chocolate frosting to cover. Sprinkle over the decorations – then cut into 9 bars and remove from the tin. Enjoy!

02/12/2025

FESTIVE CHOCOLATE CARAMEL TART 🎄🍫✨️😋
A stunning no-bake, vegan, insanely delicious dessert to make this Christmas 👌

Ingredients:
For the base –
100g oats
100g dates soaked in boiling water, then drained
3 tablespoons nut butter
1 teaspoon cinnamon

For the filling –
3-4 tablespoons coconut butterscotch sauce *ad
1 x can Nature’s Charm coconut whipping cream
4 tablespoons cocoa powder
6 tablespoons sweetener

For the topping –
2 tablespoons coconut oil
2 tablepsoons coconut nectar / maple syrup
80g oats
1 teaspoon cinnamon
½ teaspoon ginger
30g pumpkin seeds
30g dried apricots, chopped
30g dried cranberries
30g flaked almonds
Pomegranate seeds

Blend together the dates, nut butter and cinnamon to create the base. Press into a greased 20cm loose-bottomed cake tin over the base and up the sides.
Spread the butterscotch sauce over the base in a generous layer. Next whip up the coconut whipping cream with the cocoa powder and sweetener until thick and smooth. Spread this over and fill to the top. Chill in the fridge,
Meanwhile make the topping by heating the coconut oil and nectar/syrup in a large pan. Add in the oats, cinnamon and ginger and cook on a medium heat for 8 minutes, stirring continuously. Add in the seeds, nuts and dried fruit and continue cooking for another 5 minutes. Set aside and leave to cool.
Pop tart out the fridge and arrange the granola and pomegranate seeds then return to the fridge for another hour.
When ready, pop out of the tin, slice up and serve!

01/12/2025

FESTIVE DOUBLE CHOCOLATE CUPS 🍫🍫🎄🎄 starting December right with these high protein, tasty and super cute desserts ✨️

Ingredients:

For the cup cases -
120g oats
2 tablespoons nut butter
2 tablespoons maple syrup
1 tablespoons coconut oil

For the filling -
1 x 350g silken tofu
1 tablespoon coconut oil
50g dark chocolate
2 tablespoons cocoa powder

For the chocolates -
1 tablespoon coconut oil
2 tablespoons smooth nut butter
70g white chocolate, chopped

Make them!

Melt the coconut oil, nut butter and syrup then mix in the oats to combine. Divide between a 6-hole silicone muffin tin and press the mixture up the sides of each one and across the bottom generously.

Melt the coconut oil and chocolate then allow to cool a little. Add to a blender with the tofu and cocoa powder and blend until smooth.

Spoon this mixture into the holes of each case to fill to the top. Chill in the fridge for at least 1 hour.

Meanwhile make the chocolates: Melt the coconut oil, nut butter and chocolate then pour between the mini chocolate advent calendar tray - any shapes! Chill in the fridge for at least 2 hours.

Once the chocolates have set, pop out and place on top/in the middle of each cup and press down gently. (You can either keep these chilled in the fridge or place in the freezer if you like more of a solid filling. Then enjoy!)

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