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.

12/02/2026

DOUBLE CHOCOLATE VALENTINE’S TART ❤️❤️😋😋🍫🍫

Ingredients:
For the base –
100g cereal flakes
100g oats
100g dates
2 tablespoons nut butter
2 tablespoons coconut oil

For the filling –
1 x 350g silken tofu
2 scoops vegan chocolate protein powder
4 tablespoons cocoa or cacao powder
3 tablespoons maple syrup
1 teaspoon vanilla extract

For the white chocolate hearts –
75g white chocolate (can be dairy-free), melted
1 tablespoon coconut oil
A few teaspoons dried rose petals

To decorate –
Pomegranate seeds
Freeze-dried purple berries
More rose petals

First make the tart case – Place the ingredients into a blender and whizz up well until broken down and the mixture comes together. Press into a 20cm loose bottomed tart tin – up the sides and across the bottom. Chill in the fridge.
Place the filling ingredients into a clean blender and whizz up until thick and smooth. Spoon into the tart case and smooth. Chill for 4 hours.
Meanwhile gently melt the coconut oil and white chocolate. Sprinkle a couple of dried rose petals into a small heart silicone mould tray then pour in the melted chocolate. Chill in the fridge for 2 hours to set – the pop out of the tray.
Decorate the tart with the hearts, pomegranate seeds, dried berries and rose petals then remove out of the tin.
Take out of the tin and cut into 8 slices and enjoy!

10/02/2026

STRAWBERRY CHEESECAKE STUFFED BROWNIE BALLS 🍓🍓🍫🍫 getting into the mood ❤️

Ingredients:
For the filling –
4 tablespoons soft cheese (can be dairy-free)
2 tablespoons strawberry jam
2 tablespoons sweetener

For the brownie balls –
200g oats
30g cocoa powder
3 tablespoons maple syrup
3 tablespoons smooth nut butter
3 tablespoons coconut oil, melted
3-4 tablespoons oat milk

For the coating –
2 teaspoons coconut oil
70g dark chocolate
70g white chocolate
Freeze dried raspberries
Desiccated coconut

Mix together the soft cheese, jam and sweetener then add 6 spoonfuls onto a lined greaseproof paper. Freeze for at least 1 hour.
Meanwhile blend together the oats, cocoa powder, syrup, nut butter, oil and milk to form a dough mixture.
Using your hands, divide the dough into 6 and roll around each piece of the cheesecake mixture to cover.
Melt 1 teaspoon coconut oil and dark chocolate and the other teaspoon of coconut oil with white chocolate. Spoon over dark chocolate over 3 of the balls, and white chocolate over the other 3. Sprinkle over freeze-dried raspberries and coconut then return to the freezer for another 30 minutes. Then enjoy!

02/02/2026

COOKIE CHOCOLATE PROTEIN BARS 💪💪🍪🍪🍫🍫 these high protein snacks are perfect any time of day 😋

Ingredients:
150g oats
1 teaspoon cinnamon
3 tablespoons smooth nut butter
3 tablespoons maple syrup
3 tablespoons oat milk
2 tablespoons cocoa powder
1 large scoop vegan protein powder (I used Chocolate Bueno)
30g white chocolate chips

For the topping -
2 tablespoons coconut oil
2 tablespoons maple syrup
2 tablespoons nut butter
3 tablespoons cocoa powder

Make them!

Mix together the oats, cinnamon, nut butter, maple syrup and 2 tablespoons of the oat milk to combine to form a dough mixture. Put half aside.

With one of the halves, mix in the cocoa powder, protein powder and the remaining 1 tablespoon oat milk. Mix to form a dough then mix in the choc chips.

Line a loaf tin with greaseproof paper then alternate adding pieces of the dough and press down until all used up.

Melt the coconut oil, nut butter and syrup then whisk in the cocoa powder. Pour over the top in a generous layer to cover, then chill in the fridge for at least 3 hours to set.

When ready to serve, pop out of the tin and cut into bars. Enjoy!

27/01/2026

GIANT BERRY CHOCOLATE PANCAKE 😍😍🍓🍒🫐🍫 to be enjoyed any time of day in my opinion, not just for breakfast!!

Ingredients:
150g gluten-free self raising flour
50g sweetener of choice
200ml oat milk
2 eggs
2 tablespoons oil
1 teaspoon vanilla extract
100g frozen berries
70g dark chocolate, cut into chunks

Make it!
1) Whisk together the flour, sweetener, milk, eggs, oil and vanilla until quite thick and smooth.
2) Grease a deep ovenproof dish. Gently mix in the frozen berries and chocolate - don’t overmix!
3) Pour into the dish and spread out evenly. Bake at 180C for 25 minutes golden and risen. Allow to cool a little and enjoy hot or cold!

25/01/2026

Chocolate Protein Cookie Dough Cups 🍫🍫🍪🍪💪💪 the best kind of high protein, high fibre, lower sugar snack 😋

Ingredients:
For the cups -
70g oats
3 tablespoons coconut flour
2 tablespoons cocoa powder
2 tablespoons nut butter
3 tablespoons Natvia Synbiotic sweetener
2 tablespoons oat milk

First make the cups: Place the ingredients into a food processor and whizz up until the mixture combines and comes together. Divide the dough between a 6-hole silicone muffin tin: press up the sides and along the bottom to create a cup shape.

For the filling -
2 tablespoons nut butter
2 tablespoons Natvia Synbiotic sweetener
2 tablespoons cocoa powder
1 scoop vanilla or chocolate protein powder (or oat flour)
1-2 tablespoons oat milk

Mix together the ingredients until thick and smooth then add a generous spoonful into each one to nearly fill up.

For the cookie balls -
1 x can chickpeas, rinsed and drained
4 tablespoons Natvia Synbiotic sweetener
2 scoops vanilla protein powder (or oat flour)
2 tablespoons nut butter
½ teaspoon vanilla extract
2 tablespoons oat milk
30g no added sugar dark chocolate, cut into chunks

Blend all of the ingredients (except the chocolate) in a food processor then mix the chocolate into the dough. Divide into pieces and roll into balls (should make 12 in total) then use 6 and pop one on top of each chocolate mixture - press down gently.

Bake at 180C for 10-12 minutes then set aside to cool. Heat up a little extra nut butter and drizzle over if you wish - then enjoy!

21/01/2026

BROWNIE BERRY GINGERBREAD SLICE 🍓🫐🍒🍫🍫

Ingredients:
For the gingerbread base –
50g margarine
50g brown sugar
1 tablespoon maple syrup
100g gluten-free flour
1 teaspoon ginger
½ teaspoon baking powder

For the brownie layer –
100g gluten-free flour
30g cocoa powder
90g sweetener
3 tablespoons natural yogurt (can be dairy-free)
100ml oat milk
1 tablespoon oil
80g frozen berries
40g white chocolate chips

First make the gingerbread: Melt the margarine, brown sugar and syrup gently, then stir in the flour, ginger and baking powder and mix to combine and form a dough.
Press the mixture into the base of a greased and lined loaf tin to cover the bottom in a generous layer.
Next mix together the flour, cocoa powder, sweetener, yogurt, milk and oil to combine and form a batter. Stir in the frozen berries.
Spoon the mixture over the base then sprinkle over the chocolate chips. Bake at 180C for 35-40 minutes (cover with foil halfway through) until firmed up, then leave to cool.
Once cooled, pop out of the loaf tin, slice up and enjoy!

19/01/2026

Dark Chocolate, Coconut & Pear Cake 🥥🥥🍐🍐🍫🍫

Ingredients:
100g gluten-free flour
80g Natvia Synbiotic sweetener
1 teaspoon cinnamon
1 teaspoon baking powder
2 tablespoons oil
200ml oat milk
1 teaspoon vanilla extract
1 large pear, diced
4 tablespoons desiccated coconut
60g no added sugar dark chocolate, cut into chunks

Make it!
1) Mix together the flour, Natvia, cinnamon and baking powder in a bowl. Whisk together the oil, milk and vanilla then pour in and mix well to combine.

2) Stir through most of the pear, chocolate and all of the coconut then spoon into a greased and lined 20cm circular baking tin. Spread out evenly.

3) Scatter over the remaining chocolate and pear pieces then bake at 180C for 30-35 minutes until golden and firm.

4) Remove from the oven and scatter over a little extra desiccated coconut. Allow to cool, pop out of the tin, slice into 8 pieces then enjoy!

19/01/2026

I'm loving Protein Works Sune vegan women's protein - Salted Caramel flavour 💪💪😋😋🥰🥰 gorgeous texture, delicious taste, packed full of goodness plus it's gluten-free and contains no added sugar!

✔️ Gut health
✔️ Hormone balance
✔️ 20g protein per serving
✔️ Cognitive function
✔️ Energy levels

Remember to use the code SPAMELLAB for 12% off - use this link ➡️ https://www.theproteinworks.com/?clickref=1100lBUt9T6V&app_clickref=1100lBUt9T6V&utm_medium=affiliate&utm_source=spamellab_Influencer+Network&partnerizeaffid=1011l6283

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!

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