No-Bake Chocolate Energy Bites


  • 1/2 cup peanut butter
  • 1/4 cup + 2 Tbsp honey
  • 1 tsp vanilla extract
  • 3 Tbsp unsweetened cocoa powder
  • 1 cup raw oats
  • 3/4 cup toasted or raw coconut (I used peanuts instead)
  • 1/2 cup flaxseed meal (I used almond meal instead)
  • 6 Tbsp semi-sweet chocolate chips
  1. In a mixing bowl, stir together peanut butter, honey, vanilla and cocoa powder. If mixture seems too thick stir in 2 tsp warm water to thin. 
  2. Add oats, coconut, flaxseed meal and chocolate chips and stir until evenly coated. At this point if mixture still doesn't stick well, stir in up to 2 tsp water as needed. 
  3. Transfer mixture to refrigerator or freezer and chill until nearly set and easier to handle.
  4. Remove from refrigerator and shape into 1-inch balls. Store in refrigerator in an airtight container.

Nutella Chia Energy Bites


  • 1 Cup Rolled Oats
  • 2 Tbsp Chia Seeds
  • 1/2 Cup Nutella
  • 2 tsp Honey

  1. Combine all ingredients in a bowl until well incorporated.
  2. Roll mixture into balls.

No-bake apple pie energy balls

  • 1 cup pecans or walnuts
  • 1 cup dried unsweetened apple
  • 1 cup pitted dates
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp sea salt
  • 1/4 tsp ginger
  1. Break the pecans down in a food processor.
  2. Add the rest of the ingredients and mix until a dough forms.
  3. Roll into balls.
  4. Store in the fridge.
Dates need to be fresh and moist to hold the balls together. if they’re very dry and hard, soak in very hot water for 20 minutes and then drain before using.



  • ¼ cup finely chopped hazelnuts
  • ½ cup coarsely chopped hazelnuts
  • ⅔ cups almond meal
  • 1 tbsp espresso powder
  • ¼ cup vanilla bean protein powder
  • ¼ cup nutella
  • ¼ cup creamy peanut butter
  • ¼ cup honey
  • 1 tbsp sugar-free almond, soy, or dairy milk
  • 3 oz. melted dark chocolate (I use Ghirardelli's 60% dark).

  • Instructions

    1. In a large bowl, combine the finely chopped hazelnuts, almond meal, espresso powder, and vanilla bean protein powder. (Reserve the coarsely chopped hazelnuts for the shell).
    2. Add the Nutella, creamy peanut butter, and honey. Using your hands or a rubber spatula, stir together until everything is mixed together. Add a milk to make the mixture into a pliable dough.
    3. Scoop out a tablespoon and use the palms of your hands to shape it into a ball. Place the shaped balls in the freezer for about 10 minutes.
    4. Melt the chocolate, and set the coarse hazelnuts in a shallow bowl or plate.
    5. Take the chilled balls and dip them in the chocolate, roll them in the hazelnuts, and then store in the fridge until ready to eat!
    I use my food processor to chop the hazelnuts. 
    If you don't have almond meal, just grind the almonds until it has the same texture as cornmeal

    Salted Caramel Snickerdoodle Protein Bites

    • 3/4 cup coconut or peanut flour
    • 1/2 cup vanilla protein (we used carrot spice flapjacked mix with protein)
    • 1/2 cup caramel chips or chopped caramel candy bits
    • 1 tbsp cinnamon
    • 1/4 tsp sea salt
    • 1/4 tsp butter extract (optional)
    • 1/4 tsp vanilla extract.
    • 1/2 cup honey or maple syrup
    • 1/2 cup nut butter of choice

    1. In large bowl, add in all your dry ingredients.
    2. Then mix in your nut butter, extracts, and last the honey. Mix well (I use my hands) and roll into bite size balls. You can then roll bites in the extra protein/cinnamon powder after you roll. Makes about 30 balls.
    3. Feel free to roll into larger bites, or smaller to make more.
    4. Add more honey/nut butter if they end up being too dry to roll. Just depends on type of protein you use.
    5. Freeze or keep in refrigerator to maintain freshness. 

    Butter extract is optional. But it does help bring out the salt flavour.
    You can also add in caramel extract!
    the caramel candy will be frozen when you place in freezer for storage. So I would keep these in fridge if you want them softer and chewy.

    Chocolate Raspberry Truffles With a Protein Punch

    1. 1 cup rolled oats
    2. 1 cup raw cashews
    3. 2 servings (4 scoops) plant-based vanilla protein powder
    4. 8 dates, pitted
    5. 1/3 cup unsweetened cocoa powder
    6. 1/4 teaspoon salt
    7. 1 ripe banana
    8. 1/2 cup freeze-dried raspberries
    1. Line a cookie sheet with baking paper.
    2. Place the oats, cashews, protein powder, dates, cocoa powder, and salt in a food processor, and blend until everything is a smooth, floury consistency.
    3. Add the banana, and blend until a thick, slightly sticky dough forms.
    4. Roll out 25 balls, and place them on the baking paper.
    5. Pulse the freeze-dried raspberries in a food processor.
    6. Roll each ball in the raspberry powder, and return to the cookie sheet.
    7. Store in the fridge in a sealed container for up to a week.


    • ½ cup peanut butter
    • ½ cup protein powder
    • 1 tbsp cocoa powder
    • 1 tbsp honey
    • 10-12 dates
    • 1 tsp vanilla
    • ¼ cup oats


    • Add ingredients into food processor and blitz until combined.
    • If the mixture still remains crumbly, add a teaspoon of water at a time until it comes together.
    • For easy portioning, use an icecream scoop to create 6 large balls, then halve each and roll into 12 little balls.
    • I store mine in zip lock bags in groups of 4, putting half in the freezer and keeping half in the fridge.

    Peanut Butter Oatmeal Energy Bites

    • 1 cup oats
    • cup toasted shredded coconut
    • ½ cup peanut butter
    • ½ cup mini chocolate chips
    • cup honey
    • 1 Tbsp. chia seeds
    • 1 tsp vanilla

    1. Combine all ingredients in a large bowl.
    2. Roll and compress the mixture into 1 inch rounds and place on parchment paper
    3. Refrigerate a few minutes until firm and then transfer to an air tight container.
    4. Refrigerate and enjoy for up to one week.

    Cranberry Almond Energy Bites

    • 1 c. oatmeal
    • c. almonds, chopped
    • c. sweetened shredded coconut
    • 1 Tbsp. ground flaxseed (optional)
    • ½ c. nut butter (peanut or almond are both good)
    • ¼ c. honey
    • 1 Tbsp. chia seeds
    • c. dried cranberries, roughly chopped


    1. Bake oatmeal, almonds and coconut for 8-10 minutes at 350°, stirring after 5 minutes. Allow the mixture to cool.
    2. In a medium bowl microwave the nut butter for 20-30 seconds until runny, add the baked mix along with flaxseed, honey, chia seeds and cranberries to the bowl. Form into 1.5" balls and refrigerate. Store in an airtight container refrigerated for up to one week or freezer for 3 months.


    • 1 1/2 cups rolled oats
    • 1/2 cup protein powder
    • 1/2 tsp cinnamon
    • 1 T chia seeds
    • 1/2 cup smooth natural peanut butter
    • 3 T natural honey
    • 1 tsp vanilla extract
    • 1/3 cup raisins / chocolate chips
    • 2-4 T liquid (almond milk, milk, water etc…)

    • Add oats, protein powder, cinnamon and chia seeds to a large bowl.
    • Add in peanut butter, honey and vanilla extract. Stir to combine.
    • Add in raisins (or preferred add-in). Mixture should be slightly sticky but still crumbly.
    • Slowly add in liquid 1 tablespoon at a time and using hands (get dirty!) combine until it comes together in a sticky ball that holds together. If mixture is too dry, add in more liquid but not so much that it won’t hold shape.
    • Roll into balls using hands.
    • Place in a container to set in the fridge for at least 30 minutes.
    • Store in fridge until ready to eat.


    Date Paste
    • 1 cup dates, pitted and chopped (about 11 dates)
    • 1/4 cup pure maple syrup
    • 1 tablespoon chia seeds, optional
    • 1 tablespoon ground flax seeds
    • 1/2 teaspoon cinnamon, optional
    • pinch of sea salt
    • 1 1/2 cups rolled oats
    • 1 cup unsalted pistachios
    • 1 cup dried cranberries or fresh chopped
    • 1/4 cup semi-sweet chocolate or a dark chocolate bar chopped into small pieces, optional

    Place dates, maple syrup, chia seeds, hemp hearts, flax seed meal, optional cinnamon and salt in food processor/high speed blender and process until it becomes a paste like consistency.
    In a medium size mixing bowl, combine the oats, pistachios, cranberries and chocolate chips, add in the date paste and mix well. Place in fridge for 30 minutes. Once done, roll into bite size balls. It helps to rinse your hands after every few balls to remove any excess date paste (otherwise it gets to be messy and the balls don’t roll as well).
    Makes about 14 bites.
    Store in refrigerator in an airtight container. Will last about 1 week.

    If you can, try using fresh chopped cranberries in place of dried. They a little tartness and pair well with the sweetness of some of the other ingredients without adding refined sugars that are usually in dried cranberries. You can find organic dried cranberries that use pure cane sugar or applesauce to sweeten the berries. Fresh is always best so give it a try sometime, you may be surprised how good they are in this recipe.
    Use cacao nibs in place of the chocolate chips.

Rainbow Cake

  • 2½ cups white granulated sugar
  • 1 cup butter, softened
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk
  • ¼ cup heavy whipping cream
  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • Food coloring: red, yellow, blue, green
  • 12 oz cream cheese, softened
  • 1½ cups butter, softened (do not melt)
  • 6 cups powdered sugar
  • 1 tablespoon vanilla extract

  1. Preheat oven to 325 F.
  2. Generously grease and flour 6 (9-inch cake pans.) I only had 3 pans so I had to bake in two rounds.
  3. In a large bowl cream together sugar and butter.
  4. Mix in eggs until thoroughly incorporated.
  5. Mix in vanilla extract, buttermilk and heavy cream.
  6. Mix in half of the flour, baking powder, and salt.
  7. When mixture is combined, mix in the rest of the flour.
  8. Divide the batter into six bowls (about 1 cup of batter per bowl)
  9. Add food coloring to each bowl to create a vibrant red, orange, yellow, green, blue, and violet. 
  10. Pour each colored batter into the prepared pans and spread out into an even layer. (layers will be thin)
  11. Bake for 10-15 minutes or until center is set. Do not overbake. Keep a close eye on them as some ovens run hotter and these are thin layers.
  12. Remove from oven and let cakes cool in the pan until pans are warm enough to touch.
  13. Run a spatula around the edges of the pans to loosen the cake and then very carefully remove the cakes from the pans.
  14. Place on a cooling rack and cool completely.
  15. Meanwhile make the cream cheese frosting by creaming together cream cheese and butter.
  16. Mix in powdered sugar and vanilla.
  17. Place the violet layer down first and frost. Followed by the blue layer, green layer, yellow layer, orange layer and finally the red layer. (frost between each layer)
  18. Place a thin coat of the icing on the cake to create a crumb coat. This will make the cake even all around and seal any loose crumbs.
  19. Once the crumb coat is set, finish frosting the cake.
  20. Slice & serve!
  21. (To create more defined layers of frosting between the colors, place the frosted cake in the fridge to allow the cream cheese frosting to firm up before slicing)

Basic meringues


  • 4 egg whites, at room temperature
  • Pinch of salt
  • 1 cup (220g) CSR Caster Sugar
  • 1/2 teaspoon vanilla essence


  • Step 1
    Preheat oven to 120°C. Line two baking trays with non-stick baking paper.
  • Step 2
    Use an electric mixer to whisk egg whites and salt until soft peaks form. Gradually add sugar, a tablespoon at a time, whisking well between each addition, until sugar dissolves.

  • Step 3
    Once all the sugar has been added, continue to whisk on high for 3 mins. Whisk in the vanilla essence.
  • Step 4
    Use two teaspoons to spoon meringue onto lined trays. Reduce the oven temperature to 90°C.
  • Step 5
    Bake meringues for 1 hour 30 mins. Turn oven off and leave meringues in the oven to cool completely. Store in an airtight container for up to 1 week.

Galletitas de manteca

Ingredientes 50 aprox.
  • 400 gr harina 0000
  • 280 gr manteca a temperatura ambiente
  • 160 gr azúcar impalpable
  • 3 yemas a temperatura ambiente
  • Esencia de vainilla
  1. Mezclar sobre la mesada la harina y el azúcar impalpable
  2. Agregar la manteca cortada en cubitos
  3. Amasar, uniendo y desintegrando la manteca con las manos.
  4. Batir las yemas con un chorrito de esencia de vainilla
  5. Hacer un agujero en nuestra mezcla e incorporar las yemas batidas.
  6. Amasar hasta conseguir un bollo liso. Envolver con film y llevar a heladera por 30 minutos a 1 hora
  7. Estirar la masa, cortar círculos (o la forma que prefieras). Llevar a una placa enmantecada en horno mínimo durante 10 min (o menos, controlar)
  8. Dejar enfriar en la placa 3 minutos y decorar

Chocolate Buttermilk Cake

  • 1 cup butter
  • 1/3 cup unsweetened cocoa
  • 1 cup water
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  1. Preheat oven to 350 degrees and grease a 9X13-inch pan.
  2. Combine 1 cup butter, 1/3 cup cocoa, and 1 cup water in a small saucepan and heat over low heat, stirring constantly, until butter is fully melted. You can cut the butter into pieces to speed up the process. Remove from heat.
  3. Using an electric mixer, beat buttermilk, eggs, baking soda, and vanilla extract until smooth.
  4. Gradually add melted butter mixture, beating until mixed.
  5. In a medium bowl, combine sugar, flour, and salt. Add to buttermilk mixture and beat until blended. Pour batter into prepared pan. Bake for 30 to 35 minutes, or until set in the middle.

Strawberry chocolate cake

Ingredients For the Cake:
  • 2 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
For the Ganache:
  • 3/4 cup semi-sweet chocolate chips or chopped chocolate
  • 3/4 cup heavy cream
  • Strawberries
  • Chocolates


  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
  2. In the bowl of a stand mixer, stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
  4. While the cake is cooling, make the frosting. In the bowl of stand mixer, beat the butter on medium speed until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar and mix until the frosting is smooth, about 3-4 minutes. Mix in the vanilla. Drizzle in the cooled melted chocolate and beat on medium speed until the frosting is smooth and creamy. Set aside while you make the ganache.
  5. To make the chocolate ganache, add the chocolate to a medium bowl. Heat the cream in a small saucepan over medium heat just until it bubbles around the edges or you can heat it in the microwave. Pour cream over the chocolate chips. Let the mixture stand for 30 seconds, then stir until the chocolate melts and a smooth ganache comes together, about 1-2 minutes. Let the ganache cool for about 5 minutes. Stir again.
  6. To assemble the cake, place one cake on a cake stand or serving platter. Spread frosting over the bottom layer of the cake. You want a thick layer of frosting. Next, slice 1 cup of strawberries lengthwise and place them on top of the frosting. Carefully place the second cake on top of the strawberries and gently press down to help set the cake.
  7. Pour the chocolate ganache over the top of the cake, letting it drip down the sides of the cake. Wait for the ganache to set, about 15 minutes. Remove the stems from 10 pretty strawberries and place them stem side down on the top of the cake. Gently pressing them into the ganache so they will stand up. Cut into slices and serve!

Balaboosta Persian cake for Pesach Pesaj

  • 3 1/2 cups almond meal
  • 3/4 cup demarara sugar
  • 3/4 cup Gewurzhaus cardamom pistachio sugar, plus extra to serve (or substitute with 1/2 cup raw sugar, 1 tspn ground cardamom and 1/4 cup crushed pistachios)
  • 120g butter, at room temperature
  • 2 eggs
  • 250g natural yoghurt, plus extra to serve – about another cup
  • 1/2 tspn ground nutmeg
  • 1 tspn ground cardamom
  • Zest of one orange
  • 50g raw pistachios, chopped or slivered
  • Icing sugar and dried rose petals to serve

  1. Preheat oven to 180C.
  2. Grease and line a 20 or 22cm round cake tin.
  3. In a food processor, pulse together the almond meal, sugars, butter and a pinch of salt until it resembles coarse breadcrumbs.
  4. Spoon half the mixture into the prepared cake tin and press down to form an even base.
  5. To the remaining mixture, add eggs, yoghurt, half the orange zest and the spices and pulse until smooth and creamy. Pour over the base and shake gently to ensure mixture is even in the tin.
  6. Scatter the top with chopped pistachios and bake for 40-50 minutes or until the cake is golden.
  7. Cool in the tin on a wire rack.
  8. To serve, dust the cake with icing sugar and scatter over rose petals and extra pistachios. Mix together extra yoghurt with leftover orange zest and little cardamon pistachio sugar and serve alongside the cake.