A homemade bar made from carob and coconut oil. Carob has its own distinct naturally sweet flavour.

Naturally sweet, carob may be used as a delicious coating for fresh fruit.

Carob, avocado and banana combine well in my carob flavoured mousse.

This is a variation of a traditional Indian desert where cow’s milk has been replaced with a non dairy milk like coconut, almond or oat milk.

I created these truffles using the leftover pulp from juicing carrots.

This homemade fudge is made from creamed coconut, cashews and dates unlike traditional fudge recipes of butter, sugar, milk and cream.  

Each culture has its own form of rice pudding. This version is based on Indian rice pudding known as kheer and is made with basmati rice. In this dairy-free version, I have replacd dairy milk with cashew milk.

There are so many ways variations of this delicious dessert. Rice is gluten-free and may be cooked in dairy or non-dairy milks. I'm using fresh coconut milk for its flavour and digestive health benefits.

Any soft fruit may be blended to give a fresh fruity sauce. Perfect for pancakes, yoghurt, rice pudding!

Frozen Fruit Slushes made with fresh fruit.

Yoghurt combined with frozen fruit is a delicious alternative to processed ice-cream

These gluten-free flapjacks are great for a sweet treat, packed with wholegrain gluten free oats, sunflower seeds and raisins.

Make tasty truffles out of the left over oats and coconut from making oat and coconut milk.