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Coconut Healthy Brownies

November 10th  •  Posted in Recipe

Healthy Coconut Brownies Recipe

I am the biggest brownies fan ever, let’s admit it! But brownies are not your everyday thing, let’s admit that too, because it’s always very hard if not impossible to find a balance between healthy ingredients and that gooey results. Truth is, I’ve tried so many different healthy brownies recipes, but they never really were the same gooey, moistened, indulgent thing.

I have experimented with flour, and I believe I have found a way to replace white flour with a healthier alternative almost completely, but what really puts me off is butter. Because, let’s face it, you can’t really achieve that same result without butter.

Recently though, I have discovered coconut butter (this one if you’re wondering!), 100% organic and all, and apparently also way healthier than dairy-based or other vegetal butters, containing lots of healthy fats and more good stuff for your body. Of course it didn’t take me long to realize that it was the perfect solution to my big brownies dilemma!

How to make indulgent but healthy brownies!
Delicious and gooey but healthy brownies with coconut butter

* Table props ℅ Talking Tables *

This recipe makes for sweet, indulgent, decadent and gooey coconut healthy brownies. The coconut butter adds a bit of a delicate nutty flavour to them without being overwhelming, but interesting and gentle instead. Use extra dark chocolate for extra flavour!

Makes approximately 12 brownies…

Coconut Healthy Brownies

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Serving Size: 12 medium brownies

Coconut Healthy Brownies


  • 150g dark chocolate
  • 60g coconut butter
  • 190g raw brown sugar
  • 1/2 tbsp instant espresso powder
  • 3 medium eggs
  • 80g white flour
  • 1/2 tsp baking powder
  • A pinch of salt

  • Icing sugar or coconut flakes to decorate


01 :: Preheat the oven to 150°C.

02 :: Chop the chocolate into cubes and place it in a bowl together with the coconut butter. Melt them together by placing the bowl over a saucepan of simmering water. Then leave to cool.

03 :: In a large bowl mix together the eggs, sugar and coffee powder until nicely incorporated.

04 :: Add the chocolate and coconut butter mix and stir. Then add the flour, baking powder and salt all at once and stir again nicely.

05 :: Transfer the brownie batter in a rectangular baking tin lined with baking paper and pop it in the oven for 30-35 minutes. It might be worth cheking them out around minute 25 because you don't want to overcook them or they'll loose the gooeynees.

06 :: Let them cool down for 10-20 minutes, then cut into squares and sprinkle some coconut flakes (or icing sugar if you prefer) on top! Enjoy!

My recipe for gooey and moistened coconut healthy brownies

Let me know if you give them a try! x


Healthy Carrot + Chocolate Muffins

August 19th  •  Posted in Recipe

Healthy Carrot + Chocolate Muffins

If there’s one thing I start missing when around the last month of summertime, that is surely baking. With the heat calming down slightly, this last week saw a couple of nostalgic baking sections, doing my favourite thing of them all: testing and trying new recipes!

This one was firstly properly put to the test last week by my mum, and, based on my grading scale of how well and quickly they went down, these were on top of the list of new recipes we should have made again! It’s basically incredible how these little carrot bites maintain a sort of gooeyness and softness even if they’re made of whole wheat flour – you can’t even tell! And I’m such a fan of the combination of carrot + chocolate..! They make for the perfect healthy but indulgent afternoon treat, that’s for sure!

Healthy Carrot + Chocolate Muffins
Healthy Carrot + Chocolate Muffins
Healthy Carrot + Chocolate Muffins
Healthy Carrot + Chocolate Muffins
Healthy Carrot + Chocolate Muffins

Doses for 12 medium-size muffins…

Healthy Carrot + Chocolate Muffins

Rating: 51

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Serving Size: 12 medium muffins

Healthy Carrot + Chocolate Muffins


  • For the base...
  • 3 medium carrots
  • 110g vegetable oil
  • 3 eggs
  • 150g raw brown sugar
  • 90g rice flour
  • 150g whole wheat flour
  • juice of 1 lemon
  • 1/4 teaspoon baking soda

  • For the glaze...
  • 50g dark chocolate
  • 1 tablespoon raw brown sugar
  • A splash of water


01 :: Preheat the oven to 170°C.

02 :: Wash thoroughly and peel the carrots, then ruffly chop them into pieces and place them in a food processor together with the vegetable oil and eggs. Then blend until smooth.

03 :: In a large bowl, sift the flours and add the sugar and give them all a nice stir. Pour the carrot mixture in and stir nicely again. If too sticky, add a splash of water - the mix should be quite runny.

04 :: In a glass, squeeze one lemon and add the baking soda. Use a teaspoon to quickly stir, allowing the mixture to rise and create bubbles. This will create a sort of instant baking yeast that will keep your muffins soft and chewy but will make them rise extremely nicely!

05 :: Pour the baking soda and lemon mixture into the muffin batter and stir well. Spread the batter into 12 medium muffin moulds or paper cups and bake in the oven for 35 minutes.

06 :: Check with a fork the middle of one muffin before removing them from the oven. Then leave them cool down completely before moving on with the glaze.

07 :: In a saucepan, melt down the chocolate with the sugar and a splash of water until nice and runny. Use a spatula to spread the chocolate glaze on top of each carrot muffin, garnish with nuts, granola or chocolate chips and then pop them all in the fridge until the chocolate has hardened completely.

08 :: Remove from the fridge 5-10 minutes before serving and enjoy!


I can already picture myself enjoying these all autumn long – but they make for the best summertime afternoon treat as well, if eaten still cold and paired with freshly made chocolate milkshake 😉

Let me know if you give them a go! x


Soy Vanilla Iced Latte

July 16th  •  Posted in Recipe

Soy Vanilla Iced Latte

It’s probably not quite the same everywhere, but here in Italy we’re literally experiencing Summer at its fullest potential, which is not extremely positive if you don’t have a pool or the sea a couple of steps out of reach. But what better excuse to have a few too many glasses of iced coffee if not the heat? … And the fact I need to find some extra energies somewhere or there’s no way I’ll get through these extremely busy working days?

But really, I don’t even need excuses anymore! Nor do you, even if you live somewhere where Mother Nature hasn’t got the memo just yet! It’s Summer after all, right?

Plus I’ve been making the most delicious, sweet, vanilla-ry iced coffee you’ve ever dreamt of, and, yes, a couple of times a day doesn’t even feel enough anymore. Keep reading if you’re after something addictive…

Soy Vanilla Iced Latte
Soy Vanilla Iced Latte

Serves one…

Soy Vanilla Iced Latte

Prep Time: 5 minutes

Serving Size: 1

Soy Vanilla Iced Latte


  • 4-5 ice cubes
  • 200ml vanilla soy milk*
  • 1 shot of coffee
  • 1 teaspoon raw brown sugar

  • * Or use classic soy milk or any non-dairy milk of your choice and add a teaspoon of vanilla extract.


01 :: Place the ice cubes in a tall glass and pour in the vanilla soy milk to fill 3/4 of the glass.

02 :: Make your coffee and stir in the brown sugar when still warm - do not add the sugar in the tall glass in the end or it won't melt.

03 :: Pour the sugared coffee in the tall glass all at once and use a straw to stir the layers together until uniform. Enjoy!

And that’s, in a nutshell, what I’ve been basically feeding myself with for the last few weeks (not literally, but quite similarly!). It’s so simple, quick but amazingly delicious that you really *HAVE* to give it a go yourself!


What’s your favourite way to drink iced latte? x