‘Chocolate Brownie’ Cacao Waffles



2 tbsp amaranth flour (Can be substituted for buckwheat or any other fine-grained flour)

1 tbsp coconut flour

2-3 tbsp Aduna Super Cacao powder

2-3 tbsp coconut sugar

1/2 tsp baking powder

2 eggs (Vegan substitute: flax eggs)

150 ml unsweetened almond milk (Or any other plant-based milk)

1 tsp vanilla extract

Optional: 2 tbsp (powdered, chocolate) peanut buttter


1. Preheat your waffle iron and coat it with coconut oil.

2. Sift the flours, cacao powder, coconut sugar and baking powder into a mixing bowl, then whisk to combine.

3. Add in the flax eggs, milk, vanilla extract and peanut butter (if using), then whisk until the batter is smooth.

4. How many waffles you get will depend on your waffle iron. Mine has two square wells, so I pour 3-4tbsp of the batter onto the centre of each. Use your judgement with how your own waffle iron cooks.

5. Let the waffle iron do it’s magic and repeat with the rest of the batter until it’s gone!

6. Then top with whatever you want – melted peanut butter, chopped fruit, banana ice cream… You name it πŸ˜ƒ

Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations πŸ˜ƒ

Mindfully, Moni x

Did you like this post? Then subscribe to my blog and get all my posts by email!

Hasslacher’s Sample Box Giveaway!


I’m very excited to say that I’ve teamed up with Hasslacher’s to host a giveaway which offers one very lucky person an entire range of Hasslacher’s goodies! Click here to enter, or copy and paste the giveaway URL into your searchbar: http://www.rafflecopter.com/rafl/display/b0ddb2331/

The prize includes:

Hasslacher’s drinking hot chocolate is simply divine – a unique tasting 100% cacao gourmet hot chocolate made in Colombia where the finest native South American Criollo and Trinitario beans are grown! These rare beans are superior in flavour and constitute only 7% of the total world cocoa produced every year.

Their company ethos is also admirable, using 100% cacao in all their products and adding no nasties – no added sugar; it’s 100% natural which is why I’m already addicted πŸ™‚
To get your hands on some gorgeous, chocolately treats, then enter my giveaway or purchase straight from Amazon.
Mindfully, Moni x

Raw Vegan ‘Snickers’ Treats

Seeing as peanut butter and chocolate is a match made in heaven, I wanted to create and share with you a recipe that is as decadent as it is nutritious. As a wholesome foodie, I’m crazy about healthy foods but do understand that balance is key – and that no everyone is super keen on green smoothies – so I was inspired by Snickers bars to create this surprisingly healthy treat πŸ™‚ But be warned: it’s more tempting as it sounds and very difficult to resist!


(By the way, for the London foodies out there, this was my contribution to the Plant-Based Picnic held at Tanya’s Cafe on Sunday 23rd August! I also demonstrated cooking this recipe at the Organic Blogathon 2015 held by Of The Earth Superfoods on Sunday 27th September.)


In the midst of oreparing my Snickers Treats at the Organic Blogathon 2015!


Spot the Superfood ‘Snickers’ Treats amongst the other plant-based goodies



125ml Coconut Merchant coconut oil (can be substituted for coconut or cacao butter)

2-4tbsp Creative Nature cacao powder

2-3tbsp lucuma powder

1-2tbsp maca powder

1tbsp coconut sugar

5tbsp (125ml) peanut butter (or any nut butter of your choice – but I do think peanut butter works best in this recipe)

30g raw peanuts, roughly chopped

Additional superfoods: Creative Nature Goji berries, Creative Nature chia seeds, Creative Nature cocoa nibs, white mulberries, golden inca berries, apricot kernels, etc.


  1. Gently melt the coconut oil on a low-medium heat in a medium sized pot.
  2. Once the oil is completely melted, stir in the coconut sugar as well as the Creative Nature cacao, maca and lucuma powders. (The exact quantity of each powder can be adjusted according to your own personal preference.)
  3. Next, add in your chosen superfood. (I used Creative Nature Goji berries because I think the chewy texture adds another dimension to the treat as well as a speck of vibrant red amongst the brown colours – but that’s just my blogger’s mind thinking!) Stir the mixture thoroughly until the desired consistency is reached.
  4. Pour half of the cacao mixture into the bottom of each individual chocolate mould, muffin/ ice cube tray or cupcake case. Follow with a (tea)spoonful of nut butter and sprinkle of chopped peanuts (for a delicious crunch); then top with a final layer of the cacao mixture.
  5. Place in your fridge for at least 30 minutes to set.
  6. Remove the ‘Snickers’ treats five minutes before serving & ENJOY!

As featured on the Creative Nature website.

Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations πŸ™‚

Mindfully, Moni x

Cookie Dough Ice Cream Sandwich

I’ve been meaning to share with you guys this recipe for ages! But it’s taken me a while to finalise the recipe – I’ve been through so many ingredient combinations and quantity variations, it’s actually ridiculous πŸ˜› So here it finally it – and although I’ve posted a few teasers of the recipe/ pictures on my social media accounts, I wanted to save this recipe until I’m away and disconnected with the world, travelling somewhere in the depths of China, because you know what they say – good things come to those who wait! πŸ™‚ And boy, is this a good’un… 


Please do feel free to comment below or send me a quick message if you have any feedback – either when ogling at your screen or when you’ve made this beauty; I’d love to see your recreations of my recipes! 





For the cookie dough layers:
1 (450g) tinned can chickpeas in water, drained and rinsed
2-3tbsp plant-based milk (I used unsweetened almond milk)
2tbsp coconut/ date/ rice syrup (or any other liquid sweetener of your choice)
1tsp coconut oil, melted
3tbsp smooth almond butter (you can substitute for any nut butter you’d like but I think almond/ cashew would work best)
35g coconut flour
50g vegan chocolate chips/ raw cocoa nibs 


For the ice cream filling:
3 medium-sized very ripe bananas, frozen
2-3tbsp plant-based milk (I used unsweetened almond milk)
1tsp coconut oil, melted
Splash of vanilla extract (optional) 



  1. In a high-speed blender, combine the chickpeas, milk, coconut oil, syrup and almond butter until completely smooth. (If, like me, you have a BlendTec, then select the ‘batter’ programme – it may be necessary to complete the programme 2 or 3 times).
  2. Remove the cookie dough batter from your blender and place in a deep, medium-sized bowl. Fold in the coconut flour, using a wooden spoon until the consistency is firm but crumbly. (The dough should hold together and sticky enough to form one ball of dough).
  3. Fold in as much chocolate chips/ cocoa nibs as you wish.
  4. Line a 20cm x 20cm square baking dish with grease-proof paper, leaving excess to overlap the dish. (This is so that you can easily remove the ice cream sandwich when done).
  5. Press the cookie dough into the prepared dish and freeze for at least 90 minutes.
  6. Remove the cookie dough from the freezer and let it soften whilst blending the bananas. Blend the frozen bananas, milk, coconut oil and vanilla extract in your high-speed blender until thick, creamy and the consistency is of soft-serve ice cream. (If, like me, you have a BlendTec, then select the ‘ice cream’ programme – it may be necessary to complete the programme 2 or 3 times).
  7. Cut the cookie dough in half and remove one half to set aside.
  8. Spread your banana ice cream on the cookie dough inside the dish, then carefully sandwich with the other half of the cookie dough.
  9. Place back in the freezer for another 30 – 40 minutes (or until you can’t wait any longer!) Slice into 8 equal rectangular slices and eat immediately.
  10. The cookie dough ice cream sandwich can be stored in the freezer for 3-4 days after making… But let’s be honest, it won’t last that long anyway! 

 Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations πŸ™‚Mindfully, Moni x

Chocolate Orange ‘Jaffa [Pan]Cakes’

Happy Saturday! We all know what tomorrow means… Pancakes! I simply love Saturdays as it’s always followed by Pancake Sunday and I simply had to share this recipe with you all in anticipation of tomorrow morning πŸ˜€


The flavour of this pancake stack was inspired by a childhood favourite of mine – Jaffa Cakes which are a biscuit covered in a chocolate coating and with an orange jelly centre. Now, I wish I could veganise Jaffa Cakes *drifts into a chocolatey-orange daydream* but I am no magician so until then, these pancakes will just have to do!


Remember, that you can purchase Creative Nature’s cacao powder with a 10% discount if you use the code MONI10 at the checkout!



40g wholewheat flour
40g oat flour (simply blend Jumbo rolled oats)
2tbsp Creative Nature Cacao Powder
200ml unsweetened almond milk and juice of 1 medium-sized orange OR 1 (330ml) Rebel Kitchen Chocolate Orange Mylk Carton
1/2 tsp baking powder
1tsp coconut sugar (any granulated sweetener of your choice is fine)
1tsp coconut oil, melted
orange zest



  1. Combine the dry ingredients (flour, baking powder, cacao powder and sweetener) in a deep, medium-sized bowl, leaving a well in the centre of the bowl.
  2. Pour all the wet ingredients (almond milk and melted coconut oil) into the centre of the bowl where you made a well in the dry ingredients.
  3. Mix thoroughly until the batter is well-combined, smooth of lumps and fairly thin (add in the orange zest at this point, if using).
  4. Heat a small blob of coconut oil in a non-stick frying pan over a low-medium heat.
  5. Pour batter (I use three flat tablespoons but it will differ according to the size of your pan) onto the centre of the pan while swirling the pan’s handle, using a circular movement of your wrist, to cover the base and create a thin pancake.
  6. Wait until bubbles appear on the top side of your pancake (approx. after a minute) before flipping over with a spatula.
  7. Repeat with the rest of the batter until all your pancakes are cooked.
  8. Layer up the pancakes, filling with banana slices and serving with coconut yoghurt.
  9. Top with your favourite toppings & ENJOY!

Serves 2-3 people.


Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations πŸ™‚

Mindfully, Moni x

Raw Vegan ‘Snickers’ Nana Ice Cream



For the nougat nana ice cream:
3-4 frozen bananas
150ml unsweetened almond milk
1tbsp peanut butter
3tbsp raw peanuts
Drop of vanilla

For the date caramel:
5-6 medjool dates (If using other types of dates, they may need to be soaked overnight)
3tbsp unsweetened almond milk (Add more if you desire a thinner caramel)
Pinch of Creative Nature Himalayan salt
Dash of vanilla
3tbsp peanuts

For the chocolate ‘magic sauce’:
1tbsp coconut oil, melted
3tbsp rice syrup (Can be substituted for agave, maple, coconut, date or apple syrup)
1tbsp Creative Nature cacao powder


  1. Blend the first two ingredients for the nougat nana ice cream until smooth. Then, add the remaining three ingredients and blend once more until all the ingredients have been incorporated – the ice cream should be quite thick and smooth. Transfer to a jar/ bowl and place the ice cream in the freezer whilst you prepare the remaining components of this dish.
  2. Next, make the date caramel by blending the first two ingredients until as smooth as desired. (Note: I stopped my blender mid-programme as I wanted the dates to be slightly chunky and the caramel to be thick). Next, add the remaining ingredients and blend again until peanuts are roughly chopped. Transfer the caramel to a small, shallow bowl whilst you prepare the chocolate hardening sauce.
  3. Melt the coconut oil in a small, shallow bowl (I actually use a shot glass or egg cup in order to pour out the sauce more easily) and then add the rice syrup as well as the cacao powder. Mix well and put aside.
  4. Remove the banana ice cream from the freezer, drizzle with the date caramel and chocolate ‘magic sauce’.
  5. Finish off with your favourite toppings & ENJOY!

Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations πŸ™‚

Mindfully, Moni x

Strawberries and Cream Crepes



For the crepes:

45g wholemeal/ buckwheat flour

25g oat flour (Note: blended oats is fine; that’s what I use)

2tbsp coconut sugar or any other granulated sweetener/ sugar of choice

1 egg (vegan substitute: flax egg)

200ml unsweetened almond milk or other plant-based milk

For the cream filling:

100g plain, white-coloured yoghurt e.g. coconut, Greek or quark

1tbsp berry powder or fruit jam

1tbsp plant-based milk (if needed, to loosen mixture)

For the strawberry drizzle:

2tsp vegan strawberry syrup/ sauce


  1. Combine all the ingredients for the crepes in a deep, medium-sized bowl and whisk, with an electric whisk, until the batter is smooth and free from lumps. The batter will be quite thin.
  2. Melt a drop of coconut oil (vegetable oil will work as well) on a low-medium heat, in a small pan.
  3. Pour batter (I use three flat tablespoons but it will differ according to the size of your pan) onto the centre of the pan while swirling the pan’s handle, using a circular movement of your wrist, to cover the base and create a thin crepe.
  4. When the underneath is golden, flip the crepe (Note: the edges of the crepe should be peeling upwards and so I use my fingers to flip them as it’s much easier than using a spatula).
  5. Remove when the crepe is completely cooked on the other side and repeat with the remaining batter.
  6. Whilst the crepes are cooking, combine the ingredients for the cream filling in a small, shallow bowl until the mixture is smooth and free from lumps. Add more liquid as required to thin the filling.
  7. Fill each crepe with the cream filling. Top with strawberries, a chopped bar and drizzle with the strawberry sauce.

Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations πŸ™‚

Mindfully, Moni x