Salted Maca Caramel Vegan Ice Cream Introducing the ultimate healthy ice-cream recipe for everyone to enjoy, whether you are intolerant to dairy (like me), or even completely vegan. This is such an easy treat to whizz together and doesn’t require an ice-cream maker, food processor or any fancy equipment – just throw everything in the blender and add your toppings!

If you’re a fan of salted caramel (which is loaded with refined sugar and offers no nutritional value), you NEED this Maca Ice Cream in your life! Maca root has been growing in the Peruvian Andes for thousands of years and has a sweet malty taste. It’s famous for its nutritional benefits – it boosts energy, aids in hormone regulation, and contains over 20 amino acids.

This recipe is sweetened with just 1 ripe banana and a squeeze of date nectar, which is my natural sweetener of choice since it is low GI and is a source of minerals including iron and magnesium. To enhance the sweet flavours even more, a little sea salt goes a long way.

I could seriously eat this stuff straight from the blender, and to be honest… I sometimes do!Salted Maca Caramel Vegan Ice Cream

Ingredients (serves 2)

1 large frozen banana (wait until it’s over-ripe before freezing)

1 tablespoon cashew butter (can replace with any nut butter)

3 tablespoons maca powder (myvitamins)

1/4 teaspoon ground cinnamon

1/2 scoop vanilla vegan protein (I used MissFits Nutrition: get £5 off with my code CPB5 on their site!) – can replace with 1 teaspoon vanilla bean paste

3 tablespoons unsweetened almond milk

1 tablespoon date nectar (Beloved Dates)

2 tablespoons cacao nibs (Bioglan UK)

1/2 teaspoon sea salt


  1. Add all ingredients to the blender and blend until fully combined. You will need to scrape down the sides a couple of times to ensure it is fully blended.
  2. Once blended, stir in the date nectar and cacao nibs.
  3. Transfer to a bowl and add toppings – I love a sprinkle of homemade granola (try my Nutty Cinnamon Granola or Banana Nut Crunch Granola) or a few pieces of my 3-Ingredient Raw Chocolate.

Salted Maca Caramel Vegan Ice Cream Salted Maca Caramel Vegan Ice Cream


Let me start by saying that I’m currently based in Paris for 6 months and am having the time of my life. I live in an adorable (read: tiny) flat and I absolutely love it. HOWEVER, my only complaints are:

a) I don’t have an oven.

b) I don’t have a food processor.

Whilst I enjoy going over to my friends’ apartment to bake desserts using her oven whenever I get the opportunity, sometimes I get the urge to create a delicious sweet treat right then and there, without schlepping the ingredients half-way across Paris and carrying the finished product home in tupperware. So I’ve had to experiment with recipes which require no equipment but my own hands (and perhaps a bowl and a fork for mixing).

My most recent kitchen creation: these Raw Brownies with a Salted Caramel Frosting. They are unbelievably tasty, so beware – you won’t be able to stop at just one! The best part is that they’re genuinely healthy, rich in protein, fibre, minerals and antioxidants from the cacao, PLUS they’re free from gluten, dairy and refined sugar, and suitable for vegans. The scrumptious frosting is so simple to whip together and is, quite literally, the icing on the cake!

Raw Protein Brownies with Salted Caramel Frosting


For the Base:

1 cup ground almonds

1 scoop chocolate protein powder (I use MissFits – use my discount code CPB20 for 20% off)

1 tablespoon raw cacao powder (I use myvitamins – use my discount code ELI25 for 15% off)

3/4 tablespoon peanut butter

1/2 tablespoon almond butter

3 tablespoons almond milk

2 tablespoons date syrup

3 tablespoons dark chocolate (or my 3-Ingredient Homemade Chocolate), broken into small chunks

1 tablespoon hazelnuts, roughly chopped

For the Salted Caramel Frosting:

2 heaped tablespoons cashew butter

2 tablespoons coconut oil, melted

1 tablespoon maple syrup



1. Add all Base ingredients to a bowl and mix very well, using a fork or even your hands.

2. Press into the base of a lined cake tin.

3. Add all Salted Caramel Frosting to a bowl and mix very well with a fork.

4. Spread the topping over the base and place in the freezer to set for a minimum of 2 hours, or the fridge for longer.


If you’ve been on Instagram in the last few weeks and follow a couple of food bloggers, the chances are you’re well aware of the latest trend: UNICORN TOAST. This craze involves using natural food dyes such as beetroot and turmeric to colour cream-cheese which is then spread on toast. The rainbow-themed breakfast has taken social media by storm, and was started by Miami-based Adeline Waugh (A.K.A. @vibrantandpure).

As part of the fast-growing tribe of people who avoid dairy for one reason or another, I thought I would share with you a step-by-step guide for a delicious alternative to cream-cheese if you want to recreate your own dairy-free unicorn toast!

TIP: Don’t be afraid to experiment with nature’s vibrant pigments to end up with a work of art.
Colour code:

Hot pink = beetroot juice
Light pink = crushed strawberries
Purple = açai powder
Violet = blueberry powder
Orange = ground turmeric
Light green = matcha powder
Dark green = spirulina powder

Ingredients for the Base Cream:

1/2 cup raw cashews

1/4 tablespoon coconut oil

2 teaspoons maple syrup

1/4 lemon, juiced

2 drops vanilla extract

Pinch sea salt
Optional add-ins: 1 tablespoon chickpeas / 1 teaspoon tahini, 1 teaspoon maca/lucuma/baobab powder


1. Soak the cashews in water for at least two hours.

2. Drain the cashews and  blend in a food processor or strong blender with all remaining ingredients.

3. Divide the base cream into as many bowls as colours you are making.

4. Stir in one natural food colouring (see above) to each bowl.

5. Spread on toast in colours stripes or splotches, then use a knife to smear the colours together.

6. Garnish with crushed pistachios, goji berries, chia seeds, or like Adeline, multi-coloured sprinkles!

7. Photograph (non-negociable) then dig in!

Let me know if you guys have a go on Instagram @cerealandpeanutbutter .


These blondies taste like the most indulgent and decadent dessert but the truth is they are made from healthy natural ingredients that won’t give you a sugar crash later. Like all my recipes, they are free from gluten, dairy and refined sugar. These also have no eggs making them suitable for vegans – as well as those who like to lick the bowl! In fact, the raw mixture tastes just as good as the baked blondies in my opinion!
I love breaking chunks of my 3-Ingredient Homemade Chocolate into the mix but feel free to replace with chocolate chips or your favourite bar.
1/4 cup smooth peanut butter  (can replace with cashew butter or almond butter)
1 ripe banana (the browner the sweeter)
1 can of chickpeas
4 tbsp date syrup/maple syrup
1 tsp baking powder
1/2 tsp vanilla essence
1/4 cup dark chocolate chips (or use my 3-Ingredient Homemade Chocolate broken into chunks)
Optional: 1/4 cup rolled oats or 1 scoop vanilla protein powder
1. Preheat oven to 180 degrees and line a baking tray with greaseproof paper.
2. Mash the banana.
3. Drain and rinse the chickpeas
4. Add all ingredients, except chocolate chips, to a food processor.
5. Stir in the chocolate chips by hand
6. Pour the mixture into tray and bake for 20 minutes.
7. Leave to cool for 15 minutes before slicing into about 12 brownies.



Nothing says “comfort” like a straight-from-the-oven loaf of banana bread, and this one is incredibly decadent, spongey and super moist. It is naturally sweet thanks to the over-ripe bananas, with undertones of caramel from the date nectar and maple syrup, and a slight spice from the cinnamon. It works perfectly as breakfast, spread with some peanut butter or even on it’s own as an afternoon pick-me-up. Like the vast majority of my recipes, it is free from gluten, dairy and refined sugar, and is made from healthy and wholesome ingredients – what’s not to love?

4 over-ripe bananas
1 cup ground almonds
1.5 cups gluten-free flour (I recommend buckwheat or brown rice flour for the texture)
2 tbsp maple syrup
3 tbsp date nectar
2 eggs
1/2 tsp vanilla extract
1/2 tsp sea salt
1/2 tsp baking powder
2 tbsp melted coconut oil + extra for greasing
2 tbsp ground cinnamon
Optional add-ins: 2 tbsp chia seeds, 2 tbsp cacao nibs, handful of raisins/sultanas, handful of blueberries/raspberries.

1. Start by pre-heating the oven to 160C and grease a loaf tin with coconut oil. 
2. Whisk the eggs, maple syrup, date syrup, coconut oil and vanilla in a large bowl, then mash the bananas with a fork and add them to the bowl. 
3. In a separate bowl, mix together the flour, ground almonds, salt, cinnamon and baking powder.
4. Add the dry mixture to the wet mixture and stir well. 
5. Pour the mixture into the loaf tin and allow it to bake for 50-60 mins.
6. Allow the bread to fully cool (30 minutes) before removing from the tin.
7. Best served with a thick slab of peanut butter and a drizzle of honey.

I’d love to know what your favourite banana bread add-ins are? Do you like yours loaded with blueberries, crunchy peanut butter, dark chocolate chips, walnuts and pumpkin seeds? Or do you prefer this simple, classic loaf just the way it is?