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Mothers Day Healthy Treats

Raspberries and Pistachio bliss balls


  • cup hulled pistachio nuts

  • cup macadamia

  • cup dried dates (about 12, roughly chopped)

  • cup frozen raspberries

  • tsp freshly ground cardamom

  • tbsp coconut oil melted if solid

  • Dried shredded coconut


  1. Put the nuts, seeds, dates and cardamom into the bowl of a food processor and blitz until the mixture is a small crumb.

  2. Add the freeze dried strawberries and coconut oil and pulse until combined. You want the strawberry pieces broken up, but not completely disintegrated - it's nice to come across a larger piece of it in the mixture every now and then.

  3. Roll into small balls and refrigerate until firm (at least half an hour)

  4. Store in the fridge (or freezer).

Raspberry and Coconut bliss balls


  • 1 cup (90g) desiccated coconut and 1/4 cup (25g) extra to roll the balls in

  • 1 cup (100g) almond meal

  • 8 medjool dates, pitted

  • 1/3 cup frozen raspberries

  • 1 tablespoon honey

  • 1 tablespoon almond butter

  • 1 teaspoon vanilla extract

  • pinch of salt

Place all of the ingredients, except for the extra desiccated coconut, into a food processor and blend until the mixture resembles a sticky crumb.

Use slightly damp hands to roll a tablespoon of the mixture into a ball. Repeat with remaining mixture.

Roll the balls in the remaining coconut and place in the fridge to set.

Note: Try these rolled in cacao or cocoa powder.



  • 1 large avocado

  • 1/2 cup unsweetened applesauce

  • 1/2 cup maple syrup

  • 1 tsp vanilla extract

  • 3 large eggs

  • 1/2 cup coconut flour

  • 1/2 cup unsweetened dutch-processed cocoa powder*

  • 1/4 tsp sea salt

  • 1 tsp baking soda


  1. Preheat oven to 350 degrees F.

  2. In a blender or food processor combine avocado, applesauce, maple syrup and vanilla.*

  3. Add these ingredients to a large bowl and whisk in eggs.

  4. Add in coconut flour, cocoa powder, sea salt and baking soda and stir until well-combined.

  5. Grease an 8 x 8 inch baking dish with coconut oil and add batter.

  6. Place in oven to bake for 25 minutes (slightly less for fudgier brownies or slightly longer for more cake-like brownies).

  7. Allow to cool for 20 minutes before cutting into 16 brownies.

  8. Keep them on the counter in an airtight container at room-temperature for up to 2 days or for a longer shelf-life store in the fridge or freezer.


*You can also mash these together by hand but make sure that you mash it up very well and there are no clumps. Make sure you use dutch-processed cocoa powder - Dutch process cocoa powder is natural cocoa powder that has been alkalized to remove its acidity and make it neutral. - otherwise your brownies will taste bitter, this is the step that people often forget!

And make her sparkle naturally!

Sonia x

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