Tag Archives: Coconut

Raw Choc Cherry Ripe Bites

mummyknows-choc-cherry-bites-3It seems these days there are almost as many trends in food as there are in fashion. I’m sure you’ve all heard the rumours that chocolate is good for you. But just how good for you depends on what’s in it and how it’s made. And what better way to know exactly what’s in it then to make it yourself? The most wonderful way to enjoy chocolate, theses Raw Choc Cherry Bites are absolutely incredible. Jam packed with only the purest, healthiest ingredients, they are completely delicious and utterly guilt free! xx


Raw Choc Cherry Bites
(Makes Approx 18 Squares)

1 heaped tablespoon coconut sugar
1 tablespoon coconut oil (melted)
3/4 cup shredded coconut
15 cherries seeded and chopped
5 large strawberries chopped
1/3 cup Raw Organic Cacao Butter (Loving Earth)
1 tablespoon Coconut Oil
3 heaped tablespoons raw unsweetened Cocoa Powder
3-4 tablespoons coconut sugar (or 2-3 tablespoons rice syrup)

Combine all the filling ingredients in a blender and blend for a few seconds, ensuring the mixture remains textured. Line a square container with baking paper and pour the mixture on top using a spatula to flatten evenly. Transfer to the freezer for 2-3 hours. Remove from the freezer and cut into squares, then return to the freezer while you prepare the coating.

In a small saucepan over low heat, combine all the coating ingredients and stir until just melted. Careful not to over heat as the ingredients should remain relatively raw and uncooked.

Now for the fun part:
Prepare a tray / plate with a sheet of baking paper.
Transfer the coating mixture into a shallow bowl. Dip each frozen square into the coating and cover on both sides, then lay out on the preprepared baking paper as you go. Best kept stored in the freezer and packed into air tight plastic containers. Allow to defrost slightly before serving xx 

Pecan, Pear and Fig Porridge


Heading out for breakfast with my Pa has long been a weekly ritual. However, as the morning’s have become chillier, my belly’s grown bigger and our toddlers become, well, more of a toddler, making breakfast at home has become that little bit cosier and a whole lot more relaxing. No reason to settle for anything less than delicious, today’s Pecan, Pear and Fig Porridge was super easy, super clean and the perfect start to the day xx

Pecan Pear and Fig Porridge
Recipe Mummyknows
Serves 2-3

1 cup wholemeal oats
1 pear grated
2 dried figs chopped finely
2 tbs flaked coconut
1/2 teaspoon cinnamon
2 tsp coconut sugar (available at health food stores)
12 – 15 pecans crushed
Milk to serve

In a saucepan, combine 1 cup oats with 1 cup cold water. Stir until a milky substance forms. Add two cups boiling water and stir over low heat for a couple of minutes. Add grated pear, chopped figs, coconut and cinnamon and continue to stir occasionally for approx 8-10 minutes or until it reaches preferred consistency. To serve, sprinkle with coconut sugar, crushed pecans and a dash of milk xx

Choc-nana and Berry Smoothie


Trying to resist late night cravings is a hopeless cause at the best of times, add pregnancy to the mix and you’ve got yourself a loosing battle. This Choc-nana and Berry Smoothie is the perfect solution. Sweetened by the frozen fruit and flavoured with the raw cocoa It tastes more like a rich chocolate desert then a smoothie. Pure guilt free indulgence, it satisfies those late night cravings on so many levels. 

When my husband sees me coming up with these creations, he likes to tease me and ask “Runway ready?”. And if you can’t see the humour in being 35 weeks pregnant and runway ready, well I guess you’re missing a good laugh. I say, if it makes you feel good, it’s worth a try! xx

Choc-nana and Berry Smoothie
Recipe by Mummyknows
(Serves 1)


1 frozen banana chopped
handful frozen blueberries
1 teaspoon pure vanilla essence
1 cup brown rice milk / almond milk
1 tablespoon flaked coconut
1 heaped teaspoon raw coco
1 date chopped (optional)
shredded coconut to garnish


Blend all the ingredients together on full power for a couple of minutes. Pour into a glass, sprinkle with shredded coconut and enjoy xx

Pic by Mummyknows

Basil and Coconut Prawns with Green Tea Noodles

Even though I like to think of our mid week meals as fairly diverse, somewhere between meat, fish and the odd vegetarian option, I find myself all too often at a loss for new and interesting healthy dinner ideas. Alas, enter the humble prawn. Low in fat, high in protein, rich in vitamin E, zinc and iron and too easily over looked by your truly. In this recipe prawns are the headliners, flavoured with coconut, lime, basil and honey, this tropical delight is as fast and simple as it is delicious xx

Basil and Coconut Prawns with Green Tea Noodles
Inspired by EatFitFood 

Serves 2
12 good sized green prawns – pealed + deveined
green tea noodles (available at health food stores / Asian food stores)
1 teaspoon coconut oil
1 cup carnation coconut milk
Zest and juice of 1 lime
1 teaspoon honey
handful of toasted desiccated coconut
1 chopped red chilli (optional)
handful chopped fresh basil

1. Cook green tea noodles as per pack. Drain, rinse and set aside.

2.  In a small mixing bowl combine coconut milk, honey, lime zest and juice, whisk to combine. Add the prawns and allow to marinate from 1 to 3 hrs refrigerated.

3. In a small skillet heat 1 teaspoon coconut oil. Remove the prawns from marinate (reserving the mixture), chargrill for approx 1 minute on either side or until just cooked through but not over cooked. In the meantime in a small saucepan heat the marinate mixture, bring to the boil then allow to simmer for approx 4 minutes.

4. Divide the green tea noodles between 2 plates, top with the chargrilled prawns, toasted coconut, basil and chilli (if using) then drizzle with the sauce to serve.




Booba’s Biscuits – White Chocolate and Cranberry Cookies

As our little one’s first birthday fast approaches, our nights are filling up with talk of decorations and late night baking. It’s amazing how the smell of baking can take you back to a place far clearer then that of memories alone. My late grandma was famous for her home baked cut out cookies, and it’s times like these I feel her presence almost as much as I feel her absence. So, I figured, what could be more fitting than to bake them for our little one’s first birthday party? Of course, in accordance with the birthday theme, cut in the shape of bunny rabbits.

I know how happy it would have made my grandma to see her biscuits devoured by our little one and her little friends. I also know it would have come as no surprise that I adjusted her recipe to a healthier version. I substituted white flour with wholemeal, butter with coconut oil and white sugar with brown sugar, reducing the quantity. Admittedly the white chocolate was my own (not so healthy) addition, and they’re even easier to make if you leave out the cranberries and instead sprinkle coconut sugar on top.

As I heeded my mother’s advice and packed the cookies away somewhere cool, layered in air tight containers, I mindlessly hid them away. Moments later, it occurred to me I had placed them in the exact spot my grandma kept hers, under the sink, two cupboards to the left. I guess she was with me all along xx

A healthier Version of White chocolate and Cranberry Cookies
Recipe by Mummy Knows
4 tablespoons coconut oil melted
1/4 cup brown sugar
1 egg
zest of 1 lemon
1 teaspoon vanilla essence
2 cups wholemeal flour
2 teaspoons baking powder
1/4 cup coconut
2/3 cup cranberries


Preheat the oven to 200c. In a large mixing bowl combine the flour, baking powder and coconut, mix together. In a small saucepan melt the coconut oil. Then, in a small mixing bowl combine the melted coconut oil, vanilla essence, lemon zest and sugar, whisk together well. Add the egg and beat together until a sugary paste forms. Add the flour then the cranberries and continue to mix together.

In the same small saucepan, melt the white chocolate. Add the melted white chocolate (ensure it’s cool enough to touch), transfer to a floured surface and knead the mixture together until it forms a ball. (You may need to add a dash of water to hold the consistency or flour if it’s too sticky). When the dough no longer sticks to your hands it’s ready to role.

On a floured surface split the dough in two and roll out one section at a time. Then using your preferred cookie cutter stamp out each cookie. Transfer the cookies to baking paper lined trays, ensuring there is space between each cookie. Bake for approx 20 minutes or until cookies turn golden around the edges.