So here’s a super easy recipe for you to make as a little edible gift for your loved ones. I always love to give my family a little homemade something on Christmas day. Last year it was vintage jars of crunchy Paleo granola. This year its Raw SuperFood bites stacked into up-cycled quirky jam jars, tied with twine and topped with wind fallen leaves fresh from the woodland behind our Centre for Wellbeing.

have fun with your creations and why not share your edible pressie ideas in the comments box below. Wishing a Christmas filled with love and joy x


image supplied by

Ingredients makes around 30

for the snowballs

2 fresh coconuts, flesh removed and grated, water saved

1 tbsp raw honey (we love the Wild Marsden Honey that is produced on our country estate!)

1 tbsp Great lakes Gelatin Non Hydro (for vegetarians you can sub with agar agar) to bind

for the cacao dip

2 heaped tbsp raw organic cacao butter (available here)

3 tbsp raw organic cacao butter (available here)

3 tbsp raw organic coconut oil (available here)

1 tbsp raw honey (available here)

NOTE: you will also need 1-2 ice cube trays.

To Make:

  1. Grate the coconut and set to one side
  2. On a low heat warm the coconut water through, if you did not yield much water add a small splash of water, add the gelatin and whisk until dissolved. Pour this mixture through the coconut, stirring and folding to combine thoroughly. Pop in the fridge for 10 minutes so that mixture starts to firm up. It will then be easier to pop into the moulds.
  3. Now pop a small amount of the mixture into each of the ice cube moulds, pressing down firmly and filling until the mixture comes to the top. Smooth the mixture neatly into each mould. Pop in the freezer for around 20 minutes until just setting.
  4. Whilst the coconut mixture is in the freezer you can make the cacao dip. Using a bain marie, melt the coconut oil, cacao butter and honey. Once melted stir the cacao powder in.
  5. Remove the the melted cacao dip from the heat and pop in the fridge for around 15 minutes, you will need to check it regularly as you want the mixture to be thickening up slightly so that it does not just run off of the coconut balls, but not so thick that it starts to set. Check every 5 minutes then remove when it is ready.
  6. Lay out a sheet of baking paper on a tray that will fit in the fridge. Next with 2 teaspoons dip the coconut balls into the cacao mixture coating thoroughly. Try to drain any excess of cacao off before placing base side down on the parchment. Work as quickly as you can, once done transfer to the fridge to set. NOTE if the cacao mixture becomes too thick return to the bain marie and heat through very slightly.
  7. Once they are set, remove from the parchment paper and decant into the storage jar of your choice. You can then refrigerate or pop in the freezer until you want them. Decorate your containers in any creative way you like!

We are in LOVE with the Raw Chocolate Co products we sell on our online shop purebodybalanceshop! Our latest addition are their organic Chia seeds. These tiny little seeds are fantastic for making healthy desserts, adding to grain free granola or biscuits, sprinkled across salads or used as an egg replacement. This recipe fuses the healing properties of anti oxidant rich cacao with the awesome super food Chia seeds. Chia seeds contain high levels of omega 3 fatty acids for anti inflammatory health benefits, they are very high in fibre, keeping you full up for longer and helping to control blood sugar and possibly help manage diabetes!










Image supplied by Meal Makeover Moms


Ingredients serves 2
1 400 ml tin organic coconut milk
25g raw organic cacao butter
25g raw organic cacao powder
1 tbsp raw organic cacao powder
5-6 tbsp organic chia seeds
2 tsp organic vanilla extract
½ tsp organic cinnamon powder

1.    Using a bain marie method, melt the cacao butter, once melted add the cacao powder and cinnamon powder
2.    Warm the coconut milk in a small sauce pan on a medium heat, then stir the cacao butter mixture in
3.    Turn off the heat and stir continuously whilst adding the chia seeds and vanilla extract
4.    Stir thoroughly until the chia seeds begin to thicken the mixture
5.    Pour into small ramekins or small dishes  and refrigerate for at least an hour until the mixture is very thick
6.    Top with fresh sliced fruit such as strawberries or mango!

Just because you are following a Paleo or allergy free diet certainly does not mean you have to miss out on festive treats! There are no grains or dairy whatsoever in this recipe and yet the sponge is super light and the filling uber creamy. What a treat x









Image supplied by Simon Doggett


Prep Time: 30min  Cook Time: 20min

Ingredients: For the roll 6 organic large eggs, separated 1 tsp organic vanilla extract ¼ tsp organic cinnamon powder 150g organic honey 50g organic raw cacao powder

For the filling 200g cooked chestnuts, pureed 25g honey 1 tbsp organic raw cacao powder 2 tbsp coconut cream (pop 1 400ml tin of full fat coconut milk in the fridge overnight then skim off the cream)

For the dusting, combine: 1 tbsp organic raw cacao powder ¼ tsp organic cinnamon powder ¼ tsp organic all spice powder

1. Preheat the oven to 160°C, 320°F

2. To make the roll: Line a Swiss roll tin or low sided baking tray with baking paper, leaving enough to hand over the top and bottom edges.

3. Whisk the egg yolks with the honey and vanilla until pale and creamy.

4. Wash the beaters and in a separate bowl beat the egg whites until they form stiff peaks, this will take around 5 minutes.

5. Fold the cacao powder and cinnamon powder into the egg yolk mixture, then fold the egg whites in.

6. Pour into your lined tin and bake for 20minutes.

7. Once cooked remove from the oven and cover with a sheet of baking powder followed by a damp tea towel, leave to cool.

8. To make the filling: pop all of the filling ingredients into a food processor and whizz until a  thick smooth puree has formed. Set to one side.

9. To assemble your roll: Once the sponge is completely cool cover the top with a chopping board and flip. Peel off the under layer of paper.

10. Cover the entire piece of sponge with a nice thick layer of filling working to the edges.

11. To roll your log simply use the baking paper and tea towel to gently coax the sponge into a roll, short end to short end. Once rolled trim top and bottom to neaten if needed. 12. Dust your roll with the cacao spice mix and top with a sprig of holly!

For more recipes and ideas visit Meals That Heal or End IBS Naturally

Buckwheat Pancakes

Never fear you will not be left out this year as the rest of the family flips their tasty homemade pancakes on Shrove Tuesday. This recipe is so delicious no one will ever know it is Gluten Free!

These naturally gluten free pancakes have as slightly heavier more savoury taste than traditional pancakes, great all year round as a breakfast option or a dessert. They are fantastic comfort food and give you a sweet treat without the blood glucose crash and burn or the tummy bloating many get from wheat. I use goats milk in my recipes as many gluten intolerant tummies tend to aslo be lactose sensitive. However many can still tolerate Goat’s products due to the difference in its molecular structure! For those also avoiding dairy you can use coconut milk.


Image supplied by Martin



 1 tbsp Organic Goat’s Butter or Coconut Oil

50g Organic Buckwheat Flour

190ml Organic Goat’s Milk Rice Milk or Coconut Milk

1 Organic Egg

To Taste:

Seasonal Organic Fruits

Raw Organic Honey

Organic Goat’s Yogurt

  1. Whisk the flour, egg and milk together until you have a smooth paste.
  2. If you want to make lighter ‘crepes’ then add a little extra water at this point to make a thinner batter, note that if using rice milk or coconut milm the mixture will naturally be thinner.
  3. Heat a teaspoon of coconut oil or butter at a time  in a small frying pan and swirl around to cover the base. NOTE: the size of your pan will determine the size of your pancake, so if you want small thick ones go for a smaller pan.
  4. Add enough batter to cover the base of the pan, tilting to  spread evenly and fry until golden underneath and then turn or flip gently and fry on the other side until golden and cooked through (they are quite delicate at this stage) but well worth the effort!
  5. Repeat this process, adding more oil when needed, you can keep them warm in a pre-heated oven or eat them while you go.
  6. Serve with topped with fresh seasonal fruit, yogurt and a small drizzle of honey.  Or in classic style a squeeze of lemon and honey.