Raw Vegan Chocolate Bar & An Almost Raw Black Forest Parfait

Almost Raw Vegan Black Forest Parfait

This is such a decadent recipe filled with raw chocolate crumble, dark and sweet cherries and creamy coconut yoghurt.

Almost Raw Vegan Black Forest Parfait

I’m all for making life easy, so if you’re on the same boat, this is the perfect recipe for you! I’m almost giving you two recipes in one because you can make the chocolate ‘crumble’ into energy bars/balls and you can also use it to make this wonderful treat!

Almost Raw Vegan Black Forest Parfait

I’m afraid there’s no video for this, but I did put up a video of my super easy overnight oats today so you can check that out here!

Almost Raw Vegan Black Forest Parfait

Almost Raw Vegan Black Forest Parfait vegan, gluten free, dairy free

The recipe below will show you how to make the raw chocolate crumble, which you can make into energy bars for the week, but for an extra special treat, you can form them into these cute parfaits which are the perfect balance of sweet and creamy – you won’t believe there’s nothing bad in them!

1 cup dates
1 1/2 cup nuts (I like pecans, walnuts, almonds or cashews or a blend of 2 nuts)
2 tbsp cacao powder
Zest of 1/2 orange
1 tbsp cacao nibs (optional)
Coconut yoghurt

In a food processor, pulse the dates, nuts, cacao powder and orange together until combined and the dates have become smooth (it’s ok if there are a few nut chunks in there).

If using cacao nibs, add now and stir into the mixture.

Press the date and nut mixture into a pan (to form bars) or roll into balls and place in the fridge for at least and hour.

When the bars have set, you can start making your parfait.

Pit and half the cherries and place them in a jar making layers with the yoghurt and crumbling the cacao nut bars.

Serve immediately.

Almost Raw Vegan Black Forest Parfait


Chicken, Kale & Coconut Rice

Chicken, Kale & Coconut Rice | Add A Little

I remember seeing this recipe yeeears ago on Tracy’s blog and wanted to try it for so long.
I don’t know why I didn’t, I guess I never go round to it as I didn’t have all the ingredients on hand yada yada yada.
But the, I finally made it and OMG BEST DECISION EVER!

Chicken, Kale & Coconut Rice | Add A Little

Chicken, Kale & Coconut Rice | Add A Little

Such an easy, healthy meal: tender chicken thighs (they’re more flavourful than their breast counterpart), garlicky kale and crunchy toasted coconut, all on steaming hot brown rice. Comfort food at its finest.

Chicken, Kale & Coconut Rice | Add A Little

Chicken, Kale & Coconut Rice dairy free, gluten free
Serves 2

This is one of my new go to meals, adapted from Shutterbean‘s Kale Salad w/ Coconut and Sesame Oil. Quick, easy and super delicious – what more could you want?! You can use left over chicken to make things even speedier and you can also make this into a fried rice situation by dumping everything into a wok.

2 chicken thighs, cooked and shredded (you can poach, bake or pan fry them)
A few handfuls of kale
Thick coconut chips (unsweetened)
1 garlic clove
1 tbsp extra virgin olive oil (or coconut oil if you want more flavour)
Salt and pepper (you can also substitute for soy sauce)
Sesame oil, for drizzling
Brown rice (you can also use quinoa, white rice, farro etc)

notes: to make this vegan, simple omit the chicken, you can eat it as is or add tempeh or tofu (which you may want to marinade in soy sauce, chilli flakes and sesame oil and bake till crispy.

Heat a dry pan and add coconut chips.
Frequently stir around so that they don’t burn.

Once browned, put in a bowl and set on the side.

Heat oil in a pan and add garlic and kale and cook the kale has started to wilt.

Add the shredden chicken and keep cooking until hot and kale has started to brown.

Drizzle the kale and chicken with sesame oil for extra flavour.

Serve ingredients on top of rice and dig in!

Chicken, Kale & Coconut Rice | Add A Little


Coco-nutty Oatmeal

Coco-nutty Oatmeal (vegan, gluten free, dairy free)| Add A Little

As you probably know, I’m a huge fan of oatmeal. Since I also love coconuts, I thought I’d try out a bit of a tropical flavour and it worked so well! The flavour of coconut and banana and nuts go super well together and the dollop of coconut yoghurt on top gives it that decadent feel!
I’m sure you could always make this into overnight oats and it would be equally delicious!

Sorry that there’s no video this week by the way – if you saw my last post, you’d see that I’m away so I’ve scheduled posts for the next 4 weeks! This oatmeal cooks the same way as you would make my other recipes, whether its banana bread oatmeal or strawberry oatmeal – so you can check those posts out for a tutorial!

Coco-nutty Oatmeal (vegan, gluten free, dairy free)| Add A Little

Coco-nutty Oatmeal vegan, gluten free, dairy free
Serves 1

1 part oats
1 banana (1/2 mashed to put into the oatmeal)
1 part coconut milk
1 part boiling water
Handful of nuts
1 tablespoon of flaxseeds (I used Linwoods)
Dollop of coconut yoghurt (I used COYO)

Soak the oats in boiling water for about 15 minutes in the pan with the lid on.

After 15 minutes, add the coconut milk, mashed banana and flaxseeds.

Cook on a low heat for about 5 minutes until desired consistency.

Serve in a bowl with bananas, chopped nuts and a dollop of yoghurt.