No-Bake Salted Date Caramel Brownies

• Refined Sugar-Free • Gut-Friendly

Ingredients

Brownie base

  • ¾ cup natural smooth nut butter

  • 5 tbsp maple syrup

  • 2 tbsp coconut oil, melted

  • 1 tsp vanilla extract

  • ½ cup + 1 tbsp cocoa powder

  • ¾ cup rolled oats

  • Pinch of sea salt

    Filling

  • 1 cup 3-Ingredient Date Caramel (recipe below)

    Topping

  • Sugar free dark chocolate

  • Coconut oil

  • Sea salt

Method

  • Line a loaf tin or small square tin with baking paper.

  • Blend the rolled oats into a flour.

  • Mix the nut butter, maple syrup, coconut oil and vanilla until smooth. Stir through the oat flour, cocoa powder and sea salt.

  • Press the mixture firmly into the prepared tin.

  • Spread the 3-Ingredient Date Caramel evenly over the base.

  • Melt the dark chocolate and pour over the caramel. Sprinkle with flaky sea salt, if using.

  • Refrigerate for 1 hour.

Blueberry Hibiscus Collagen Jelly

High in Antioxidants | Collagen-Rich | Skin Supportive

Ingredients

  • 400 mL hot water

  • 3 tablespoons organic loose-leaf hibiscus (or 2 hibiscus tea bags)

  • 3 tablespoons unflavoured bovine beef gelatin

  • 2 cups fresh blueberries

Method

  • Steep the hibiscus in 400 mL of hot water for 10 minutes.

  • While the tea is steeping, place 2 cups of fresh blueberries into a glass container or serving dish.

  • Strain the loose-leaf hibiscus (or remove the tea bags).

  • Whisk in 3 tablespoons of unflavoured bovine beef gelatin until completely dissolved.

  • Pour the warm hibiscus-gelatin mixture over the blueberries.

  • Refrigerate for at least 2 hours, or until fully set. Storage: Keeps well in the fridge for 5–6 days.

3-Ingredient Date Caramel

• Dairy-Free • Refined Sugar-Free • Naturally Sweetened • Gut-Friendly

Ingredients

  • 1 lb (450 g) Medjool dates, pitted

  • Warm water (for soaking)

  • ½ can coconut cream

  • Generous pinch of sea salt

  • 1 tsp ground cinnamon (optional)

Method

  • Remove the pits from the Medjool dates and place them in a bowl. Cover with warm water and soak for 15–20 minutes, or until softened.

  • Drain the dates, reserving ¼ cup of the soaking water.

  • Add the softened dates, coconut cream, reserved soaking water, sea salt, and cinnamon (if using) to a high-speed blender or food processor.

  • Blend until smooth and creamy.

  • If the caramel is too thick, add a little extra reserved soaking water.

  • Transfer to a glass jar or airtight container and refrigerate for up to 7 days.

Chocolate Antioxidant Boost Bowl

• Dairy-Free | High-Protein | Skin + Gut Supportive

Ingredients (makes 8–10)

  • 1 large frozen banana

  • ¾ cup frozen blueberries

  • 1 tbsp cacao powder

  • 1 scoop chocolate protein powder

  • 1 Medjool date (pitted)

  • 1 cup water or unsweetened nut milk

Toppings:

  • Pumpkin seeds

  • Dark chocolate (chopped)

  • Goji berries

  • Hemp seeds

Method

  • Add all ingredients into a blender.

  • Blend until smooth and thick.

  • Pour into a bowl and smooth the top.

  • Add toppings and serve immediately.

Chocolate Collagen Bliss Bites

• Gluten-Free | High-Protein | Refined Sugar-Free

Ingredients (makes 8–10)

  • 1.5 cups fresh Medjool dates (pitted)

  • 3 tbsp cacao powder

  • 2 tbsp raw honey (or 3 tbsp sugar-free maple syrup)

  • 1 heaped tbsp nut butter

  • 3 tbsp collagen peptides powder

  • 1.5 scoops chocolate protein powder

  • 2 tbsp pumpkin seeds

  • Dash of sea salt

Method

  1. Add all ingredients to a food processor.

  2. Blend until a sticky dough forms.

  3. Roll into 8–10 bite-sized balls.

  4. Place in the fridge for 10–15 minutes to firm.

Coating

  • 100–120g sugar-free dark chocolate (melted)

  • Dip each ball in chocolate, place on baking paper, sprinkle with sea salt and refrigerate until set.

Storage

  • Store in the fridge for up to 1 week