Weekly Links // No. 1

We hope everyone is having a beautiful week. We’re currently back in the UK, after we both unfortunately became really ill in India. After three really difficult weeks trying to recover from severe food poisoning, we had to surrender to the fact that we needed to go home. That this was more than just delhi belly and could be something quite serious. Our bodies were calling out to us in pain and we needed to listen. So we’re home for now….and we’re ok with that despite the disappointment. These past few weeks have brought us some huge lessons in patience & acceptance. We’re so grateful to be feeling better everyday. Our bodies got so so drained during those three weeks, so we’re resting and loading up on healing foods & remedies.

We wanted to start a new series on our blog sharing what’s inspiring us every week. I love reading these kind of posts on other blogs and getting recommendations for podcasts, books etc. We hope you enjoy it! We’d love to hear what you’ve been loving recently too, let us know in the comments or on Instagram.

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>> This podcast on compassion (& part 2) has been SUCH medicine for me the last few days.

>> As part of our mission to heal right now, we’re drinking celery juice on an empty stomach each morning. This book by Anthony Williams is pretty mind blowing, and celery juice is his no.1 tip for healing from viruses, digestive problems & chronic illnesses. We’re on day 7 and feeling like it’s really helping us.

>>Yoga Nidra has been our saviour during some difficult times this year. This is our favourite audio to follow. If you’ve never tried it, yoga nidra is a restorative, guided meditation that is often referred to as yogic sleep. It’s so blissful and calming!

>> This podcast interview with Wim Hof is a really interesting & inspiring listen.

>>This album, this woman.

>> Loved this article on trusting the body’s ability to heal itself, and how sometimes our quest for health leads to excess.

>> During these cold and rainy days we’re keeping hydrated with lots of teas, herbal infusions and hot cacao drinks with medicinal mushrooms to boost our immunity.

What have you been loving recently?
We’d love to connect with you!

No Bake Vegan Snicker Slices

We hope everyone is having a great Summer. After a very busy July working we've landed back to a calmer August and are feeling more refreshed and inspired. These no-bake snickers slices are our latest obsession... we think you will love them too! They're the perfect combination of peanut butter, sticky salted date caramel, crisp dark chocolate and a shortbread style base. Each layer is delicious in its own right, but when put together they create an incredible mixture of textures and tastes. 

No bake vegan snickers

We love to eat these straight from the freezer, so to keep the base firm and the chocolate crispier. If peanut butter isn't your favourite, then feel free to swap this for another nut butter. We think almond or hazelnut butter would work nicely. We like to make our desserts messy and natural, but if you want yours to look neater then you can score the chocolate before it sets so that it doesn't crack so much (see step 9 of the instructions). 

We hope you enjoy this recipe! If you try it then we would love to hear from you...

No bake vegan snickers
No bake vegan snickers
No bake vegan snickers
No bake vegan snickers
No bake vegan snickers
No bake vegan snickers
No bake vegan snickers
No bake vegan snickers

Ingredients (Makes 16 slices)
For the base:
2 cups oats
1 cup ground almonds
1/2 cup dates (soaked in hot water for 10-15 mins before)
1/4 cup coconut oil
1/4 cup + 1 tablespoon peanut butter
Pinch of salt

For the caramel:
1 cup dates (soaked in hot water for 10-15 mins before)
1/2 cup peanut butter
pinch of salt

200g dark chocolate (homemade or bought)


1. Add the oats to your food processor and blend to flour-like consistency.
2. Add ground almonds and salt and blend to combine.
3. Drain the dates well (1/2 cup) and add to the processor along with the peanut butter and coconut oil. Blend until well combined. The mixture should be fairly sticky and stay together when pinched between your fingers.
4. Line a square baking tray (ours is 8x8 inches) with baking paper, using your fingers spread the mixture onto the tray and press down to form an even base. Put the base in the freezer for an hour so or to harden.
5. While the base is in the freezer make the caramel. Drain the rest of the dates (1 cup) and blend together with the peanut butter and salt.
6. Melt the chocolate in a bain-marie.
7. Remove base from the freezer and spread the caramel over evenly, you can do this with a butter knife or with your fingers.
8. Finally pour over the melted chocolate to cover and place the whole tray back in the freezer to set.
9. When the chocolate is set (30 mins-1 hour) remove from tray and cut into 16 slices. To make this easier you could score the chocolate with a knife before its completely set but its not totally necessary. You can store the slices in the fridge or freezer, we prefer the latter option which keeps the base firmer and the chocolate crunchier! 

No bake vegan snickers
No bake vegan snickers

We hope you enjoyed this recipe!

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Black Bean Brownies

We're currently in the midst of a busy summer working (we also work as English teachers) and  come mid-morning we find we're in need of a snack that's both energising and delicious. These brownies have been the perfect choice recently and keep us going until the early afternoon. If you've read any of our blog before, you'll know that cacao is one of our favourite ingredients, and we love the rich flavour that both the cacao powder and cacao butter bring to the brownies. 

If the idea of black beans in a brownie seems weird to you, please don't worry! Whenever we share these brownies with people they have no idea that they're made from beans. Also, we promise this is what gives them their incredible gooey texture and makes them so satisfying due to the high amount of protein and fibre they contain. We hope you enjoy them! 

Black Bean Brownies
Black Bean Brownies

1.5 cups of cooked black beans
1/2 cup of spelt flour
1/3 cup of local honey (or sub with maple syrup)
3/4 cup of raw cacao powder
1/4 cup of melted coconut oil
1/4 cup of melted cacao butter (you could sub with more coconut oil)
1/2 teaspoon of good quality salt
1/3 cup of oat milk (or any other nut milk)
1/2 teaspoon of baking powder
1/2 cup of walnut pieces

1. Pre-heat your oven to 190 celsius (gas mark 5) and line a small square baking tray with baking paper. Our tray is 8" by 8". 
2. To a food processor, add the beans, flour, cacao powder, salt & baking powder. Blend until well combined. 
3.. Add the remaining ingredients (except the nuts) and blend again until smooth. 
4.. Stir in the nuts. Spread evenly on your baking tray. 
5.  Bake for 18-20 minutes. Using the baking paper, lift the brownies out of the tray and allow to cool on a rack before cutting into squares. Enjoy! Store in an air tight container. 


Have you ever tried beans in brownies? We'd love to hear your thoughts! 

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Raw Chocolate Hazelnut Fudge

It's been forever since our last post - it feels like so much has been happening these past few months we've barely had time for creating. But we're here again and so excited to put more energy into this passion project. It's been a time full of big changes for us recently. A few weeks ago we packed up once again and moved to a small town in southern Spain called Andújar. So far, we're loving having our own space, a big terrace that we're slowly filling with plants and trying all the local produce at the daily market. Although a lot of the cuisine in restaurants here involves meat and fish, we're really enjoying the abundance of locally grown fruit and vegetables. And olives growing quite literally everywhere! We can't wait to share some our new favourite discoveries, but in the mean time, here's a recipe we think everyone will love. It's one of the tastiest things we've ever created!

Raw chocolate hazelnut fudge

This raw 'fudge' has been some what of an obsession of ours during the past few months. It's basically like a healthy nutella formed into perfect bite size portions. It's similar to a perfect brownie texture - fudgey and rich, yet it doesn't require any baking and can be made easily in a food processor. We normally make a big batch of this to keep in the fridge for the week - a really tasty and satisfying treat to grab and go or savour for a while. The key ingredient is the cacao butter, which if you're new to we highly recommend you look into. The butter really enhances the texture of the fudge and gives it such a deep chocolate flavour. If you can't get hold of this, we recommend you substitute with coconut oil.

1 cup of pitted dates (soaked in hot water for 20 minutes, to soften)
1/2 cup of walnuts
3/4 cup of sunflower seeds
1/2 cup of organic cacao powder
1/2 cup of grated cacao butter
1 tablespoon of coconut oil
2-3 tablespoons of hazelnut butter (can substitute for any other nut butter)
1/4 cup of plant mylk
A generous pinch of salt

1) Soak the dates in hot water for at least 20 minutes before preparing the fudge. 
2) Drain the dates and add to a food processor with all the other ingredients. Blend on a high speed for a minimum of 1 minute until the ingredients are well combined. The consistency should be quite smooth. You might need to scrape round the edges of the processor to make sure everything is well mixed. If it's not coming together add a few more teaspoons of plant mylk. 
3) Line a tupperware box with baking paper and add the mixture. Press the fudge down with the back of a spoon, making sure it is well compressed. 
4) Refrigerate for at least 2 hours before cutting and serving. The fudge should keep well in the fridge for at least a week, if you can make it last that long! 

We'd love to know your favourite sweet treats - let us know below! 
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