Chocolate Peanut Butter Cup Milkshake topped with Homemade Banana GranolaEveryone who knows me can attest to the fact that I’m addicted to the classic combo of chocolate + peanut butter. They’re a match made in heaven, as proven by Reese’s peanut butter cups!

This milkshake requires just 5 simple ingredients and 5 minutes to make, and in my opinion it tastes just like a peanut butter cup in liquid form! So if you love chocolate + peanut butter + bananas, this shake has got your name all over it. The frozen banana provide an ice-cream-like base, while the dates add a touch of natural sweetness. Top it with melted peanut butter and my Banana Nut Crunch Granola and prepare to be amazed.

It tastes so sinfully satisfying for that sweet tooth, you would never think to classify it as healthy! As well as it being vegan and free from refined sugars, it’s also jam-packed with health benefits:

  • Bananas = potassium + prebiotics
  • Dates = iron + fibre + low-glycemic index
  • Peanut butter = protein + healthy fats
  • Cacao powder = magnesium + 40 TIMES THE ANTIOXIDANTS OF BLUEBERRIES (I get my cacao from myvitamins with code ELI25 for 25% off!)
  • Balanced macronutrients: high in protein, essential healthy fats and energy-boosting carbohydrate = perfect breakfast or post-gym snack.

Chocolate Peanut Butter Cup Milkshake topped with Homemade Banana GranolaAll you need is a ripe banana, cacao powder (can be replaced with cocoa), a jar of peanut butter, almond milk or any other plant-based milk and a couple of dates for extra sweetness. If you’ve got all these ingredients at home (I always do), then there’s just 5 minutes standing between you and the highest form of utter bliss!

I like to enhance the rich chocolatey flavour of the cacao even more by adding half a scoop of chocolate protein powder from MissFits Nutrition – it’s insanely delicious and has no nasty additives unlike most protein powders out there, and the best news is you can get £5 off your order using my code CPB5 .

I’m convinced you will love this decadent milkshake as much as I do! If so, please let me know 🙂

Leave a comment and rate the recipe, and be sure to take a picture and tag me @cerealandpeanutbutter on Instagram!

Chocolate Peanut Butter Cup Milkshake topped with Homemade Banana Granola


  • 1 ripe frozen banana (if you don’t have frozen banana just use a fresh one and add a handful of ice)
  • 1 1/2 tablespoons smooth peanut butter (ideally 100% peanuts!)
  • 2 Medjool dates, pitted
  • 1 1/2 tablespoons cacao powder (I get mine from myvitamins with code ELI25 for 25% off!)
  • 1 cup unsweetened almond milk (or try my 2-minute Pecan Milk)
  • Optional: 1/2 scoop chocolate protein powder – my favourite is MissFits Nutrition, use my discount code CPB5 for £5 off your order!


  1. Add all ingredients to the blender and blend until smooth.
  2. Pour into a glass or bowl, top with copious amounts of Banana Nut Crunch Granola and a generous drizzle of peanut butter.
Don’t forget to tag me @cerealandpeanutbutter on Instagram if you recreate this recipe – I’d love to see!
Chocolate Peanut Butter Cup Milkshake topped with Homemade Banana GranolaChocolate Peanut Butter Cup Milkshake topped with Homemade Banana GranolaChocolate Peanut Butter Cup Milkshake topped with Homemade Banana Granola
Chocolate Peanut Butter Cup Milkshake topped with Homemade Banana GranolaChocolate Peanut Butter Cup Milkshake topped with Homemade Banana Granola

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. I order mine online from myvitamins – use the code ELI25 for 25% off!

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 (get it from myvitamins with code ELI25 for 25% off!)

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 (get it from myvitamins with code ELI25 for 25% 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.


I get asked a lot how I make my my chocolate mousse! It’s become a total staple in my diet and let’s be honest, who can resist dessert for breakfast when it’s this delicious AND good for you?!

This homemade healthy chocolate mousse is silky smooth, chocolatey and an all-round crowd pleaser! It looks and tastes so much like a standard chocolate mousse that if you didn’t know any better, you’d never guess there was a hidden ingredient…

But before I let you in on my secret ingredient, let me promise you that you will NOT taste it in your chocolate mousse.

Please welcome to the stage one of my favourite foods ever – you guessed it: AVOCADO!

Avocado has been sneaking its way into healthier desserts over the last few years and with good reason – they’re packed with essential heart-healthy fats (great for glowing skin, hair and nails), contain more potassium than bananas, and are loaded with fibre and a huge range of vitamins. Health benefits aside, they provide a rich creamy texture unrivalled by any traditional chocolate mousse ingredients – healthy or not.

Top tip: make sure you wait long enough for your avocado to be very ripe and soft so it blends easily into the mousse and goes totally undetected.

This tastes amazing with my 3-Ingredient Homemade Chocolate broken into chunks on top, alongside a handful of fresh berries, a spoonful of Raspberry Chia Jam and a sprinkle of my Nutty Cinnamon Granola for an added crunch.


Serves 2


1 very ripe avocado (flesh)

1/4 cup cacao powder

3 tablespoons full-fat coconut milk

1 tablespoon honey (can replace with maple syrup)

1/3 teaspoon pure vanilla extract

1/8 teaspoon salt

Optional: 1/8 teaspoon ground cinnamon

Optinal: 1/8 lemon, juiced

Toppings of choice: cacao nibs, blueberries, my 3-ingredient Raw Chocolate Bark, Raspberry Chia Jam, dried mulberries, peanut butter, my favourite Nutty Cinnamon Granola.



1. Place all ingredients into a blender and blend just until a smooth thick consistency is reached.

2. Transfer to two small bowls and chill until ready to serve. Cover with your favourite toppings!


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 .