This simple yet delicious nice cream is perfect for dessert, an afternoon pick-me-up or even breakfast! For a banana-free nice cream option, you can swap out bananas for an additional 300 grams frozen coconut flesh. Or vice versa for a coconut-free option. If you’re making this recipe for dessert we recommend adding a drizzle of chocolate and/or grated chocolate for a mocha-style affogato. So decadent!

Banana Bread that makes you weak at the knees. If the moisture oozing from the bread isn't enough to make you crumble, the delicious icing on top will do it! The secret ingredient being our favourite Pics Peanut Butter.

This 3 ingredient nice cream is dairy free, gluten free, nut free, refined sugar free and most importantly - seriously delicious. As with all our nice cream and smoothie bowl recipes, we recommend adding some kind of superfood booster. For this one we opt for freeze fried açai powder as this enhances the nutritional profile while also contributing to the vibrant purple colour. We love keeping it simple by topping with fresh blackberries, coconut yoghurt and toasted coconut flakes.

Raw, vegan and crazy delicious. This chocolate and caramel cheesecake is a serious crowd pleasure with a chewy chocolatey base, a naturally sweet date-caramel and a rich, decadent chocolate cheesecake-like filling.

Our homemade dark chocolate 'bark' is made with only four key ingredients and can be prepared in a matter of minutes. To make nut free, you can substitute the hazelnuts with goji berries, coconut or your choice of toppings/fillings. Such a great after dinner treat to satisfy those late night chocolate cravings!

The ultimate healthy treat. You would never guess this chocolate soufflé skillet was gluten free, dairy free and refined sugar free. It is delicious served with dairy free coconut ice cream or vanilla bean nice cream.

Our choc-tahini sauce/spread finds its way into a lot of our recipes… particularly as a sauce for our pancakes or as an accompaniment to some of our sweet treats. We alter the recipe slightly depending on what we are serving it with. For example, when adding it to our ‘Jaffa’ pancakes, we add orange juice/zest to create a creamy orange flavour. This recipe is easily adapted to a spread, simply by adding less boiling water. It is delicious served on your choice of gluten free bread topped with banana, shredded coconut and a sprinkle of cinnamon.

This is another great recipe that can be served for breakfast or as a snack. We recommend serving with homemade choc-tahini sauce and a sprinkle of desiccated coconut. Such an indulgent, yet completely guilt-free treat. We use a mini loaf tin, however this recipe also works well for mini coconut muffins.