Indulging Innocently

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Indulging Innocently

Have your cake and eat it.

is what it says on the tin: Enjoy making sweet treats and eating them!

My recipes are mainly gluten-free, dairy-free, suitable for vegans and contain no refined sugar, so no one misses out! Focusing on delicious recipes made from healthy ingredients, it's my mission to create tasty recipes for all to enjoy.

30/08/2026

Love a layered slice of goodness 😋😋 like these CARAMEL CRUNCH POPCORN BARS 🍿🍿 using dates as the base of the caramel 🤤

Ingredients:
For the base –
100g oats Mornflake
3 tablespoons peanut butter Pic's Peanut Butter
3 tablespoons maple syrup Maple From Canada - UK
3 tablespoon almond milk

For the date caramel –
150g dates, soaked in boiling water for 10 minutes Whitworths
1 tablespoon coconut oil The Coconut Company
1 tablespoon maple syrup

For the topping –
1 x 20g bag popcorn PROPERCORN
Coconut chips
Cacao nibs
Smooth peanut butter
Dark chocolate, melted

Preheat the oven to 170C and grease and line a 9x9in baking tin.
First make the base: Place the ingredients into a blender and pulse until the mixture comes together. Press into the base and spread out evenly.
Place the dates and 4 tablespoons water into the blender with the coconut oil and syrup then blend well until smooth. Spread this over the base in an even layer and bake for 15 minutes. Leave to cool.
Scatter over the popcorn, coconut and cacao nibs and push down gently. Drizzle over some runny peanut butter, a little melted dark chocolate then chill in the fridge for 1 hour.
Remove from the tin and slice into bars. Enjoy!

28/08/2026

Hi there DOUBLE CHOCOLATE COOKIES on a rainy day, the ideal bake for the Bank Holiday weekend 😋😋🍫🍫

Ingredients:
100g gluten-free flour
50g oat flour
2 scoops vanilla / caramel / chocolate protein powder Protein Works
3 tablespoons cocoa powder
80g sweetener
1 teaspoon baking powder
2 tablespoons flaxseed + 2 tablespoons water
3 tablespoons oat milk
2 tablespoons peanut butter
1 teaspoon vanilla extract
70g mixed (dairy-free) giant chocolate buttons Montezuma's Chocolate

Make them!
Mix together the flours, cocoa powder, sweetener and baking powder in a bowl.
Whisk together the flaxseed and water and set aside for 5 minutes. Then pour into the bowl along with the milk, nut butter and vanilla extract and mix well to form a soft dough. Add in the chocolate buttons.
Spoon 9 pieces on a greaseproof baking tray then press down gently to form cookie shapes.
Bake at 180C for 12-15 minutes until golden. Leave to cool on the tray, then enjoy!

24/08/2026

CHERRY PISTACHIO OAT CUPS 🍒💚🍒💚 served on the gorgeous Cole & Mason olive Italian wooden board 😍

Ingredients:
For the oat cups -
100g oats
3 tablespoons maple syrup
3 tablespoons nut butter
2 tablespoons oat milk

For the filling -
1 tablespoon coconut oil
2 tablespoons pistachio creme spread
50g white chocolate chunks
50g soft cheese/coconut yogurt

To decorate -
Fresh cherries, halved
Granola, to sprinkle over

Make them!
Place the oats, syrup, nut butter and oat milk in a food processor and blitz up until the mixture comes together into a ‘dough’ mixture.
Divide between a 6-hole silicone cupcake mold, press up the sides and across the bottom.
Melt the coconut oil, white chocolate and pistachio cream then allow to cool a little. Mix in the soft cheese/coconut yogurt, then spoon between each cup to fill to the top.
Arrange a cut cherry half on top of each and push down gently. Sprinkle a little granola around the edges. Chill in the fridge for at least 2 hours until set.
Pop out of the molds then enjoy!

10/08/2026

FROZEN BANANA PEANUT BUTTER CHOCOLATE BITES 🍌🍌🥜🥜🍫🍫❄️❄️ such easy little frozen treats to make for the hot weather ahead ☀️

Ingredients:
For the banana ice cream cubes -
3 bananas, cut into pieces and frozen for at least 4 hours
1 x tub cottage cheese
2 tablespoons smooth nut butter
4 tablespoons sweetener
Pinch of cinnamon
Dash of vanilla extract

For the chocolate coating -
2 tablespoons coconut oil
60g dark chocolate (no added sugar), broken into pieces

For the peanut butter drizzle -
1 tablespoon smooth peanut butter
1 teaspoon coconut oil

Make them!

First make the cubes: Place all of the ingredients into a blender or food processor and blend well until quite thick and smooth.

Divide the mixture between a 12 cube silicone ice cube tray and fill to the top of each. Freeze for at least 4 hours until solid.

Melt the coconut oil and chocolate. Carefully remove each cube from the tray and using 2 forks, dip each one roughly into the chocolate to mostly coat. Place on a wire rack.

Gently melt the coconut oil and nut butter then drizzle a little over each one. Freeze for a further 10 minutes at least - then enjoy straight from the freezer!

04/08/2026

Get this made ready for the week for a (hopefully!) sunshine breakfast 😎☀️

PEAR, ALMOND & DARK CHOCOLATE GRANOLA

Ingredients:
100g oats
1 large pear, cored and diced
½ teaspoon ginger
2 tablespoons coconut oil
2 tablespoons maple syrup / honey / coconut nectar
2 tablespoons nut butter of choice
40g coconut or brown sugar
70g dark chocolate, cut into small chunks
30g flaked almond
Serve with – yogurt, fruit, dried fruit, by itself – whatever you fancy!

Make it!
Mix the oats, pear and ginger in a bowl.
Melt the coconut oil, syrup/honey and nut butter then add in the sugar at the end and allow to melt in.
Pour this into the bowl and mix well to combine. Spread the mixture out onto a large tin lined with greaseproof paper and bake at 180C for 10 minutes.
Remove from the oven and stir the mixture well. Return for a further 5 minutes.
Stir again then scatter over the chocolate chunks and almonds. Bake for another 5 minutes until the chocolate is melting and the almonds starting to brown, then remove from the oven and allow to cool – the chocolate will harden nicely and chunks will form.
Now enjoy – keep the remaining granola in an airtight container for up to 5 days.

01/08/2026

FIG & PEAR BROWNIES 🍐🍐 because this combination of flavours and textures is just the *ONE*

Ingredients:
100g gluten-free flour
40g cocoa powder
80g sweetener
1 teaspoon baking powder
1 cup cooked sweet potato chunks, mashed
2 tablespoons coconut oil
2 tablespoons maple syrup
50g dark chocolate
1 teaspoon vanilla extract
50ml milk of choice
1 pear, diced
4 figs, halved
50g dark chocolate chunks

Mix together the flour, cocoa powder, sweetener and baking powder in a bowl.
Melt the coconut oil and chocolate then allow to cool a little. Add into the bowl along with the sweet potato, milk and vanilla and mix well. Stir in the pear pieces.
Spread the mixture into a greased and lined 9x9in baking tin then arrange the fig halves (cut side up) on top and push in gently, then scatter over the chocolate pieces.
Bake at 180C for 25 minutes until golden and firmed up, then leave to cool and cut into 9 pieces. Enjoy!

30/07/2026

CHERRY JAM & PISTACHIO BLONDIES 🍒🍒🍒 THE bake you need for the week, what a combo! 😋👌😋👌

Ingredients:
150g gluten-free flour FREEE
100g sweetener
1 teaspoon baking powder
3 tablespoons smooth nut butter
200ml oat milk
2 tablespoons oil
1 teaspoon vanilla extract
Dash of almond extract (optional)
4 tablespoons black cherry jam
4 teaspoons pistachio spread

Make them!

Mix together the flour, sweetener and baking powder in a large bowl.

Whisk together the nut butter, milk, oil, vanilla and almond extract then pour in and mix well to combine.

Spoon this into a greased and lined 9x9in baking tin. Add the cherry jam and pistachio cream in small spoonfuls dotted around, then spread them out with a fork or knife to roughly swirl.

Bake at 180C for 20-25 minutes until golden and firm, allow to cool in the tin for 10 minutes. Cut into 8 slices then leave in the tin - remove once cooled, and enjoy!

22/07/2026

While we still have the nice weather ☀️☀️ make these insaaaanely good PEANUT BUTTER SALTED CARAMEL ICE CREAM BARS 🍌🍌🥜🥜

Ingredients:
For the base and topping -
120g oats
20g coconut flour
2 scoops salted caramel or vanilla protein powder
2 tablespoons peanut butter
2 tablespoons maple syrup
3 tablespoons oat milk
60g dark chocolate chunks

For the filling -
3 bananas
200g salted caramel protein pot / thick natural yogurt
1 tablespoon nut butter
1 scoop salted caramel protein powder
Pinch of cinnamon

For the drizzle -
2 tablespoons icing sugar
1 tablespoon nut butter
Pinch of cinnamon
Dash of oat milk

Make them!
Mix together the oats, coconut flour, protein powder, syrup and oat milk until the mixture comes together like a cookie dough mixture. Stir in the chocolate chunks.
Line a loaf tin with greaseproof paper then spoon in ⅔ of the mixture and press down well.
Blend the bananas, protein pot or yogurt, nut butter, protein powder and cinnamon until thick and smooth. Pour this over the base, then freeze for 1 hour.
Sprinkle over the remaining mixture to cover then press down gently. Return to the freeze for at least 4 hours to firm up.
When ready to serve, pop out of the freezer and place onto a chopping board. Cut into bars.
Mix together the icing sugar, nut butter, cinnamon and enough oat milk to form a slightly runny paste. Drizzle this over each bar - then either eat immediately or set back in the freezer for 10 minutes. Then enjoy!

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Prestwich
M25

Website

http://www.spamellab.com/get-in-touch-with-spamellab/

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