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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.

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!)

25/11/2025

SPICED APPLE CARAMEL CAKE 🍏🍎🍏🍎

Ingredients:
100g flour of choice
100g ground almonds
100g coconut sugar [reserve 2 tablespoons for topping]
2 teaspoons mixed spice
1 teaspoon baking powder
2 tablespoons flaxseed + 4 tablespoons
100ml almond milk
50ml oil of choice
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1-2 apples, thinly sliced
2 tablespoons Nature’s Charm Coconut Caramel Sauce

Preheat the oven to 180C and grease and line a 20cm loose-bottom cake tin.
Mix together the flour, ground almonds, sugar, mixed spice and baking powder in a bowl.
Mix the flaxseed and water in a cup and set aside for 5 minutes to thicken, then whisk in the almond milk, oil, vanilla and apple cider vinegar.
Pour into the dry ingredients and mix well to form a batter. Spoon into the tin and spread out evenly then arrange the apple slices in a fan around the cake, starting in the middle centre. Sprinkle over the reserved coconut sugar and bake for 35-40 minutes until risen and a skewer inserted comes out clean.
Remove from the oven and while still hot, spoon or drizzle over the caramel coconut sauce to glaze the apples – it will melt slightly. Leave to cool for at least 15 minutes then cut and enjoy if you wish!

24/11/2025

FIG & PEAR BROWNIES 🍐🍐 because this combination of flavours and textures is just the *ONE* as we head into winter ❄️

Ingredients:
100g gluten-free flour
40g cocoa powder
80g sweetener
1 teaspoon baking powder
1 cup cooked sweet potato chunks, mashed
2 tablespoons coconut oil
2 tablespoons maple syrup
50g dark chocolate
1 teaspoon vanilla extract
50ml milk of choice
1 pear, diced
4 figs, halved
50g dark chocolate chunks

Mix together the flour, cocoa powder, sweetener and baking powder in a bowl.
Melt the coconut oil and chocolate then allow to cool a little. Add into the bowl along with the sweet potato, milk and vanilla and mix well. Stir in the pear pieces.
Spread the mixture into a greased and lined 9x9in baking tin then arrange the fig halves (cut side up) on top and push in gently, then scatter over the chocolate pieces.
Bake at 180C for 25 minutes until golden and firmed up, then leave to cool and cut into 9 pieces. Enjoy!

11/11/2025

LAYERED CHOCOLATE CARAMEL PROTEIN OVERNIGHT OATS 🍫🍫😋😋 this is your sign to make *THE* most delicious, decadent (and high protein + fibre!) breakfast - prep the night before so it's ready in the morning!

Ingredients:
For the base -
80g oats
2 scoops vanilla or chocolate protein powder
4 tablespoons sweetener
3 tablespoons cocoa powder
200ml oat milk
3-4 tablespoons natural or coconut yogurt

For the middle layer -
1 x pot caramel protein pudding

For the topping -
200g thick natural or coconut yogurt
3 tablespoons cocoa powder
2 tablespoons sweetener
Granola, to sprinkle on top

Make it!

First mix together the oats, protein powder, sweetener, cocoa powder, milk and yogurt until thick and well combined. Spread this into a deep dish and chill in the fridge overnight.

In the morning, spread the protein pudding over the oats to cover in an even layer.

Mix together the yogurt, cocoa powder and sweetener and spoon over the protein pudding then smooth out over the top. Sprinkle generously with granola.

Chill for another 1/2 hour or dish out straight away!

09/11/2025

CHERRY JAM & PISTACHIO BLONDIES 🍒🍒🍒 THE bake you need for the week, what a combo! 😋👌😋👌

Ingredients:
150g gluten-free flour
100g sweetener
1 teaspoon baking powder
3 tablespoons smooth nut butter
200ml oat milk
2 tablespoons oil
1 teaspoon vanilla extract
Dash of almond extract (optional)
4 tablespoons black cherry jam
4 teaspoons pistachio spread

Make them!

Mix together the flour, sweetener and baking powder in a large bowl.

Whisk together the nut butter, milk, oil, vanilla and almond extract then pour in and mix well to combine.

Spoon this into a greased and lined 9x9in baking tin. Add the cherry jam and pistachio cream in small spoonfuls dotted around, then spread them out with a fork or knife to roughly swirl.

Bake at 180C for 20-25 minutes until golden and firm, allow to cool in the tin for 10 minutes. Cut into 8 slices then leave in the tin - remove once cooled, and enjoy!

03/11/2025

Here's the dessert recipe you NEED this month 😋😋 SELF SAUCING CARAMEL PEAR PUDDING 🍮 🍐

Ingredients:
200g gluten-free flour
100g coconut sugar
1 teaspoon cinnamon
½ teaspoon ginger
1 teaspoon baking powder
200ml oat milk
100ml oil
1 teaspoon lemon juice
3 tablespoons maple syrup
2 pears, diced

For the sauce -
150g coconut sugar
1 tablespoon cornflour

Make it!
Mix together the flour, coconut sugar, cinnamon, ginger and baking powder in a bowl.

Pour in the milk, oil, syrup and lemon juice and mix well to combine. Stir in the pears gently.

Grease a deep ovenproof dish, the spoon into the mixture and spread out evenly, Mix together the sugar and cornflour then sprinkle this over the top. Pour 400ml boiling water over (sounds weird but trust the process!) then bake at 180C for 35-40 minutes.

Let it stand for 10 minutes before serving, then dish out and enjoy!

31/10/2025

Happy Halloween everyone! 💀👻👽🎃🤖🕸🦇 sharing this funky coloured chocolate loaf just in time for celebrations 🎉

HALLOWEEN LOAF

Ingredients:
2 bananas
2 tablespoons nut butter
2 tablespoons oil
100ml oat milk
1 teaspoon vanilla extract
100g natural / coconut yogurt
150g gluten-free flour
40g cocoa powder
100g coconut sugar
1 teaspoon baking powder
1 teaspoon cinnamon

For the icing -
4 tablespoons icing sugar
Dash of green / yellow food colouring
Halloween decorations

Make it!
Mash the bananas in a bowl along with the oil, milk, vanilla and yogurt and mix well to combine.
Add in the flour, coconut sugar, cocoa powder, baking powder and cinnamon and mix well to combine. Pour into a greased and lined loaf tin and bake at 180C for 30-40 minutes (cover halfway through with tin foil) until risen and firm. Leave to cool.
Mix together the icing sugar, food colouring and a dash of water to form a slightly runny texture.
Pop the loaf out of the tin onto a wire rack and spoon over the icing to cover. Arrange the Halloween decorations on, slice up and enjoy!

🎃

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M25

Website

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