Indulging Innocently

Home
United Kingdom
Prestwich
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.

22/04/2026

Enjoy the sunshine with these BERRY COCONUT YOGURT BARS 🍒🍓🫐🥥😎☀️

Ingredients:
For the base –

150g oats (I used Mornflake)
50g coconut flour (I used The Coconut Company)
3 tablespoons maple syrup
3 tablespoons coconut oil, melted
4 tablespoons almond milk
For the coconut layer –

4 tablespoons coconut oil, melted
4 tablespoons maple syrup
100g desiccated coconut (I used Whitworths)
3 tablespoons Bioglan Superberries Powder
For the topping –

250g soft cheese (can be dairy-free)
4 tablespoons sweetener (I used Natvia)
2 tablespoons coconut flour
1 teaspoon vanilla extract
Pomegranate seeds and frozen berries to decorate
First make the base, place the ingredients into a food processor and pulse until the mixture comes together. Press into a lined tin or tub evenly and place in the fridge.
Melt the coconut oil and syrup then stir in the coconut and berries powder and mix well. Spread over the top in an even layer then place in the freezer.
Blend the soft cheese, sweetener, coconut flour and vanilla until smooth then spread over the coconut layer, Sprinkle over the berries and pom seeds then freeze for 2 hours.
Pop out of the freezer 15 minutes beforehand and remove from the tub/tin. Cut into bars or bites then enjoy!

16/04/2026

MARSHMALLOW PRETZEL PROTEIN OAT BARS 🍫💪

Ingredients:
For the base -
80g oats
20g rice crispies
2 scoops protein powder -
Choc Bueno vegan protein
50g raisins
2 tablespoons coconut oil
2 tablespoons nut butter
3 tablespoons maple syrup or honey

For the topping -
2 tablespoons coconut oil
2 tablespoons nut butter
2 tablespoons maple syrup or honey
3 tablespoons cocoa powder
Mini marshmallows
Salted pretzels, broken up into pieces

Make them!
Mix together the oats, rice crispies and raisins in a bowl.

Melt the coconut oil, nut butter and syrup/honey then pour into the bowl and mix well to combine.

Divide this mixture between silicone individual bar molds - it should fill 8-10 - and fill to almost the top and press down well.

Melt the coconut oil, nut butter and syrup/honey then mix in the cocoa powder until smooth and slightly runny. Spoon this over the top of each bar to cover generously.

Arrange some mini marshmallows and pretzel pieces on top of each and push down gently. Chill in the fridge for at least 4 hours. Then when ready to enjoy, pop out of the molds and enjoy!

12/04/2026

CARAMEL PEANUT BUTTER CHOCOLATE PROTEIN POTS 😋😋🍫🍫🥜🥜💪💪

Using delicious products* - remember you can get 12% off using the code SPAMELLAB (link in Stories/Highlights 😘)

Mix Caramel Latte Overnight Oats* with water or milk plus a couple of Caramel flavour drops* divide between 3 x ramekin dishes.
Add a teaspoon of peanut butter* in the middle.
Mix a scoop of Choc Salted Caramel vegan protein* with 1tbsp cocoa powder + 1 tbsp maple syrup/honey and spoon on top.
Sprinkle over granola then keep in the fridge overnight. Yum!

06/04/2026

I spotted some SALTED CARAMEL MINI EGGS 👀 in which inspired these easy peasy cups to make over the Easter season, a ‘nest’ with a hint of salted caramel filled with a sweet peanut butter filling, topped with the crunchy eggs…delicious!

Ingredients:
For the cases –
70g oats
30g rice crispies
2 scoops protein powder (salted caramel or vanilla)
4 tablespoons icing sugar
2 tablespoons cocoa powder
2 tablespoons nut butter
1-2 tablespoons oat milk
Dash of vanilla extract

For the filling –
2 tablespoons peanut butter
2 scoops protein powder
2 tablespoons maple syrup/honey
Caramel mini eggs, to decorate

First make the cases: Mix together the oats and rice crispies in a bowl. In a separate bowl mix together the protein powder, icing sugar, cocoa power, nut butter, oat milk and vanilla extract until thick and smooth, then spoon into the bowl and mix well to combine.
Divide between a 6-hole silicone muffin tin and press on the bottom and up the sides to create ‘nests’. Chill in the fridge for 30 minutes.
Mix together the nut butter, protein powder and syrup/honey until thick and smooth.
Spoon this between the nests to fill each to the top. Add 3 eggs on top then chill in the fridge for at least 2 hours until firm. Pop out of the molds and enjoy!

05/04/2026

Happy everyone 🐰🐣🍫🥳 may your day be filled with happiness...and chocolate! Who’s up for an eggs-travaganza of an Easter treat to make for the celebrations? A prune-based chocolate gluten-free cake, topped with a chocolate frosting and the best part: not just Mini Eggs, but homemade jam-filled peanut butter eggs!

EASTER CAKE
Ingredients:
For the cake –
100g tinned prunes with 3 tbsp juice
100ml oat milk
2 tablespoons almond butter
3 tablespoons cocoa powder
100g gluten-free flour
80g sweetener
1 teaspoon baking powder

For the frosting –
4 tablespoons icing sugar
2 tablespoons cocoa powder

For the peanut butter eggs –
2 tablespoons coconut oil
3 tablespoons peanut butter
2 tablespoons sweetener
700g no added sugar white chocolate
6 teaspoons seeded raspberry jam
Mini eggs, to decorate

Make the eggs first: Melt the coconut oil, nut butter and chocolate then stir in the sweetener. Using a 6-hole individual Easter mold, spoon in some of the melted chocolate to cover the shell. Chill in the fridge for at least 1 hour.
Spoon a little jam in the middle of each, then spoon the remaining chocolate over the top of the jam to cover fully. Chill in the fridge for at least 2 hours to set.
Meanwhile make the cake: Blend the cake ingredients together until thick and smooth then spoon into a greased and lined 20cm cake tin. Bake at 180C for 30 minutes until firm and soft. Leave to cool.
Mix together the icing sugar and cocoa powder with a dash of water or milk until quite thick and smooth then spoon over the cake and smooth out to cover.
Pop the cake out of the tin then pop the eggs out, cut in half and arrange a few on top. Sprinkle some Mini eggs around and push in gently – then slice up and enjoy!

03/04/2026

Happy # 🌟 sharing this stunning EASTER LOAF 😋 made from flattening some dates, covering them with icing and sprinkles to create mini little ‘eggs’ - the perfect decoration for this gorgeous, vibrant loaf just in time for Easter! A banana-based chocolate ‘sponge’ loaf made from good ingredients topped with a high protein frosting, then decorated with the cute eggs plus granola and sprinkles 😍

Ingredients:
For the loaf –
2 bananas
100g yogurt/coconut yogurt
4 tablespoons cocoa powder
80g sweetener
2 tablespoons smooth nut butter
100g gluten-free flour
100ml oat milk
1 teaspoon baking powder

For the topping –
2 scoops protein powder
3 tablespoons icing sugar
2 tablespoons smooth peanut butter
Granola, to sprinkle

For the date eggs –
8 dates
2 tablespoons icing sugar
Drop of water or oat milk
Easter sprinkles

First make the loaf: Blend the bananas, yogurt, cocoa powder, sweetener, nut butter, flour, milk and baking powder in a food processor.
Spoon into a greased and lined loaf tin and spread out evenly. Bake for 30-40 minutes at 180C until risen and firmed up.
Leave to cool then pop onto a wire rack.
Meanwhile make the date ‘egg’s: Flatten the dates with a rolling pin and form an ‘egg’ shape. Place on a wire rack. Mix together the icing sugar and a drop of milk so it’s slightly runny. Spoon over each date and spread to cover. Spoon over the sprinkles to generously cover then allow to set.
Mix together the topping ingredients until thick and smooth. Spread over the loaf to cover. Arrange some of the set eggs on top then sprinkle some granola over. Leave for 30 minutes then slice up and enjoy!

02/04/2026

EASTER PROTEIN BALLS 🐣🌼🏵🐰🍫🍫

Ingredients:
100g oat flour
2 scoops vanilla / salted caramel protein powder
50g sweetener
2 tablespoons smooth nut butter
3-4 tablespoons oat milk
Dash of vanilla extract

For the coating -
2 tablespoons coconut oil
2 tablespoons smooth nut butter
2 tablespoons maple syrup
2 tablespoons cocoa powder
Easter sprinkles, to decorate

Make them!
Mix together the flour, protein powder, sweetener, nut butter, milk and vanilla until a smooth dough forms.
Divide into about 12 and roll into balls with the psalm of your hand. Place on a lined board and chill in the fridge for 1 hour.
Melt the coconut oil, nut butter and maple syrup, then dunk half of the balls in (I use a fork to place it on, then a spoon over the pan to cover so any excess doesn’t get wasted). Place each on a wire rack and sprinkle over the sprinkles.
With the remaining half of the coating mixture, whisk in the cocoa powder. Now repeat the process with the remaining balls.
Leave to chill for 1 hour - then you’re ready to enjoy!

20/03/2026

MANGO, PISTACHIO & COCONUT ICE CREAM BARS 🥭🥭💚💚☀️☀️ is there a tastier way to celebrate the sun shining + ? I think not 😍

Ingredients:
For the base -
70g oats
2 tablespoons coconut oil
2 tablespoons nut butter
2 tablespoons maple syrup

For the filling -
½ can coconut cream/milk
4 tablespoons mango puree
2 tablespoons icing sugar

For the topping -
2 tablespoons coconut oil
3 tablespoons pistachio spread
50g white chocolate, broken into pieces
Granola, to sprinkle

Make them!
1) Place the oats in a bowl. Melt the coconut oil, nut butter and syrup then pour into the bowl and mix well to combine.
2) Divide this mixture between silicone individual bar molds - it should fill 8-10 - and fill to almost the top and press down well.
3) Next beat together the firmed up coconut cream with the mango puree and icing sugar then spoon on top of each base to fill to nearly the top and smooth out. Freeze for 4 hours.
4) Melt the coconut oil, pistachio spread and chocolate then spoon over each bar to cover. Sprinkle over some granola.
5) Return to the freezer for a further ½ an hour - then when ready to serve, pop out of the molds and enjoy! Keep in the freezer in an airtight container for up to 1 month.

18/03/2026

Sun is shining, weather is sweeeeet 😎☀️ Here's a vibrant bowl of goodness for breakfast, snack or dessert to get those vitamins up 🌟

STRAWBERRY KIWI & LIME SMOOTHIE BOWL 🍓🥝🍈

Ingredients:
50g fresh strawberries
1 kiwi, skin removed
1 frozen banana
Juice of 1 lime
100ml natural yogurt (can
be dairy-free)
1 scoop vanilla protein powder

To decorate -
Kiwi slices
Strawberry halves
Dried strawberries
Bee pollen (optional)

Place the strawberries, kiwi, frozen banana chunks, lime juice and yogurt in a blender or food processor and whizz up until smooth and quite thick.
Pour into a bowl, add your toppings to make it look pretty and enjoy straight away!

12/03/2026

These high protein COOKIE DOUGH STUFFED COOKIES really feel like a treat 😋 💪🥜🍫🍪

Ingredients:
For the cookie dough balls -
1 x can chickpeas, drained and rinsed
1 scoop vanilla protein powder
20g oat flour
2 tablespoons maple syrup
2 tablespoons nut butter
2-3 tablespoons oat milk
1 teaspoon vanilla extract
40g dark chocolate, cut into chunks

For the cookies -
90g gluten-free flour
40g sweetener
30g cocoa powder
1 teaspoon baking powder
2 tablespoons smooth nut butter
2 tablespoons oat milk

Make them!
First make the cookie dough balls: Add the chickpeas, protein powder, oat flour, syrup, nut butter, milk and vanilla to a blender / food processor and blend until thick and smooth. Stir in the chocolate chunks.
Divide into about 10 pieces and roll into balls. Chill in the fridge until needed.
Mix together the flour, sweetener, cocoa powder and baking powder in a bowl. Whisk together the nut butter and oat milk and pour into the bowl. Mix to form a soft dough.
Divide the soft chocolate dough into 6 and spoon onto a lined baking sheet and spread out into thick circles. Add a cookie dough ball into the middle of each and push in gently.
Bake at 180C for 12-15 minutes until golden and risen a little. Allow to cool then enjoy!

05/03/2026

CHOCOLATE PEANUT BUTTER PROTEIN BARS 🍫🍫🥜🥜 get these made, keep in the fridge and enjoy in this beautiful sunshine ☀️💪

Ingredients:
For the base –
100g oat flour
2 scoops chocolate or vanilla protein powder
30g cocoa powder
2 tablespoons coconut oil
3 tablespoons smooth nut butter
4 tablespoons maple syrup
2-3 tablespoons almond or oat milk

For the peanut butter filling –
2 tablespoons smooth peanut butter
1 tablespoon coconut oil
3 tablespoons maple syrup
1 tablespoon almond or oat milk
½ teaspoon vanilla extract

For the chocolate coating –
150g dark chocolate
2 tablespoons coconut oil
30g white chocolate

Mix together the oat flour, protein powder and cocoa powder in a bowl. Melt the coconut oil, nut butter and maple syrup then pour into the bowl along with the milk and mix well to form a dough.
Press into a lined tin or tub 15x20cm. Melt the nut butter and coconut oil then whisk in the syrup, milk and vanilla. Spoon over the base and smooth out to cover. Place in the fridge for 2 hours to firm up.
Pop out of the tin or tub and cut into bars. Place on a wire rack then melt the coconut oil and dark chocolate. Spoon over each bar to almost cover and drip down the sides. Chill for 30 minutes.
Melt the white chocolate and drizzle a little over each bar diagonally. Return to the fridge for at least 1 hour – then enjoy!

03/03/2026

Happy 5th birthday to our gorgeous, funny, charismatic, clever, adventurous, kind, happy, creative Ollie 🎉🥳🎂🎈🥰

Address

Prestwich
M25

Website

http://www.spamellab.com/get-in-touch-with-spamellab/

Alerts

Be the first to know and let us send you an email when Indulging Innocently posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Practice

Send a message to Indulging Innocently:

Shortcuts

Want your practice to be the top-listed Clinic in Prestwich?