Raw Mars Bars

I’m soooo excited to share this recipe with you! I have been wanting to make a healthy alternative to mars bars for ages and I’m so happy that this recipe worked out after only one attempt. I hope you enjoy making and eating them as much as I did.


Makes around 14 squares

Storage: Up to 1 week in the fridge.

Step 1: The Nougat Layer



  • 1 cup of Cashew Butter
  • 4 tbsps of 100% Maple Syrup
  • 2 tbsps of Ground Almonds


Blend all of the above ingredients together either using an electric whisk or a blender until it forms a sticky paste. Spread the paste onto a square baking tin lined with parchment paper (make sure the paste covers the entire inside of the baking tin). Put into the freezer whilst you make the caramel layer.


Step 2: The Caramel Layer



  • 1 1/2 cups of Medjool Dates – pitted (around 14-16 dates depending on the size)
  • 2 tbsps of Coconut Oil – melted
  • 2 tbsps of Coconut Milk – solid part only
  • 2 tbsps of Cashew Butter
  • 1 tbsp of Chia Seeds
  • 4 tbsps of Water
  • 4 tbsps of Ground Almonds


Blend all of the ingredients in a high power blender e.g. a Nutribullet until it forms a caramel consistency. Take the nougat layer out of the freezer and spread the caramel on top. Again, make sure the caramel covers all of the nougat layer. Put in the freezer for 30 minutes.

*You will have some caramel left over but it’s so delicious so no harm!


Step 3: The Chocolate Layer



  • 240g of Dark Chocolate – I used 92% but you can use anything from 70% or more


Melt 120g of the dark chocolate and pour on to the top layer of the nougat/caramel layer, ensuring the area is covered with chocolate. Place in the freezer for 20-25 minutes.

Then, when the 2o-25 minutes are up, melt another 120g of dark chocolate, take the mix out of the freezer and the tray, flip the mix over so that the bottom layer is facing you and pour the chocolate over. Again, place in the freezer for 20-25 minutes.




The perfect Bank Holiday treat!






Post Workout Protein Pancake

The perfect post workout fuel packed with natural ingredients! 



Knowing that this pancake is at the end of my workout motivates me to get up and ensure that I have a great session. I tend to only have it once a week but how many times you want to have it it is entirely up to you.


  • 40g Gluten Free Oats
  • 1 tbsp Greek Yogurt
  • 2 Egg Whites
  • 1 Egg
  • 1 tbsp Raw Cacao Powder
  • 1 tbsp Coconut Oil
  • 1 tbsp Nut Butter (of your choice)



  1. Blend the oats, yogurt, eggs, and powder in a blender/Nutribullet until all of the ingredients are combined and a liquid consistency is formed.
  2. Heat the coconut oil in a small-medium sized frying pan and once it has melted pour the batter into the pan (cook on a medium to low temperature).
  3. When bubbles start to appear, flip the pancake over and allow the other side to cook – it should only take about 30 seconds for the other side to cook .
  4. Put the pancake on a plate and serve with a nut butter of your choice.


Now go out and smash your workout!




Goodbye fat, hello messed up hormones: The consequences of losing too much weight too fast

This may be a bit much on a Tuesday morning but I was reading through a few blog posts I had written for my old blog and I came across a post about how, although unknown to me at the time, my eating disorder had led to me having osteoporosis at the age of 21. This was mainly because my menstrual cycle was so fucked up from my binging and restricting – I lost about a stone and a half (21lbs) in less than 3 months.
It took months of numerous scans, blood tests, and visiting specialist doctors who just couldn’t tell me what was going on – I know I could’ve had it far worse but at the time it was very frustrating (and expensive!). Then one day when I was scrolling through my Instagram feed I found an article by The Merry Maker Sisters about how losing weight can cause you to lose your period. This article could not have come at a better time, it made me wake up and realise just what I had been doing to my body. Here’s a little testimony I wrote to Emma and Carla after I had read their brilliant article for the first time:
I just wanted to thank Emma and Carla for helping make sense of what I have been dealing with for the past year and a half and for perfectly explaining it, better than any doctor I have seen so far, for being so open and honest about their personal experience and for helping to create awareness about the issue.
This really brought home the importance of staying healthy and losing weight safely and slowly. It also put things into perspective of just how intense I was with exercising and eating to get “the perfect body,” I had unrealistic expectations and I was just simply not living a sustainable lifestyle. Despite what we are made to believe by the media, there really is no one perfect body. Happiness with yourself has to come from within, not from looking a certain way or weighing a certain amount. I hope this will help you to realise the importance of treating your body with the respect it deserves by exercising, eating healthy while allowing yourself a few ‘treats,’ and losing weight (if you want) at a slow pace. I understand that if you are feeling really shit about yourself you want to lose weight as fast as possible and stop feeling so low but I promise you this is not what you want to do, faster does not mean better. Take it from not just me but hundreds of thousands of women who have done this, it will only fuck up your body and will leave you with all sorts of health complications. Complications that will last much longer than the time it would take you to lose weight steadily. It is always better to take it one step at a time, making small changes in order to achieve a sustainable, balanced, and healthy lifestyle.

The bottom line is your body deserves to be treated with love, care, and respect and when you intentionally binge, restrict, overexercise etc. you are not giving your body the love, care, and respect it deserves.

Nobó 4th of July Cookie Sandwiches


Celebrate the 4th of July with these cracklingly delicious, healthier version of chocolate chip cookies!

Serving Size:

3 cookie sandwiches or 6-8 cookies


  • 135g Coconut oil, melted
  • 162g Coconut Palm Sugar
  • 1 tsp Vanilla Extract
  • 1 large egg
  • 144g Buckwheat Flour
  • 180g Dark Chocolate – I used a combination of 90% chocolate and Ombar chocolate



  • Preheat the oven to 190°C (375°F), Gas mark 5. Line a large baking tray with parchment paper.
  • Put the sugar, vanilla extract, and coconut oil in a food processor and blend for 30 seconds. Add the egg and sift the flour in, blend again until everything is combined.
  • Break the chocolate into pieces (the pieces don’t need to be too small) and blend for another 15-20 seconds.
  • Use a medium-sized ice cream scoop or a large tablespoon to spoon the dough onto the baking tray.
  • Cook for 10-12 minutes until the cookies are nice and golden then transfer on to a cooling rack for 5-10 minutes.
  • Whilst the cookies are cooling, use food colouring pens (as seen in the picture below) to decorate your cookies with the colours of the American flag!



  • To create the cookie sandwich wait for the cookies to cool. Once the cookies have cooled use a small (either 2cm or 2.7cm) round cookie cutter to divide the dough into two parts and onto two separate plates (the bottom half of the sandwich on one plate and the top half on another). Spread a Nobó flavour of your choice (I used Vanilla + Coconut) on top of the bottom half of the sandwich then place the top half on top of the frozen goodness.








Enjoy + happy 4th July to all my American friends!