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.

26/05/2026

I'm away in sunny Wales for the week with my family - more recipes coming up next week! 😘😋❤️🙏😎☀️

24/05/2026

MATCHA CHERRY CHEESECAKE POTS 🍒 💚 the ideal dessert to make this sunny, hot ☀️

Ingredients:

For the base –
70g rolled oats
2 tablespoons coconut oil, melted
2 tablespoons maple syrup

For the matcha cream –
1 x 350g pack silken tofu
3 tablespoons maple syrup
3 tablespoons matcha powder
½ teaspoon vanilla extract

For the cherry topping –
100g frozen cherries
2 tablespoons maple syrup

First make the base: Mix together the oats, coconut oil and maple syrup until combined then divide between 3-4 individual pots or ramekin dishes and fill up to ⅓. Press down and chill.
Add the silken tofu to a blender or food processor (I use my Ninja Kitchen Nutri Ninja) with the maple syrup, matcha and vanilla and whizz up until combined and smooth. Spoon over the base of each pot to reach almost the top and chill for at least 1 hour.
Place the cherries in a pan with the maple syrup and simmer for 8-10 minutes until they are soft and a syrup has formed. Allow to cool then spoon over each pot. Chill for a further 30 minutes at least then enjoy!

20/05/2026

The easiest and best protein balls that the kids love as an after school snack 😋😋💪💪🥜🥜🍫🍫💪💪

1 x can chickpeas
60g oats
2 tbsp peanut butter*
1 scoop vegan choc/vanilla protein powder*
2 tbsp maple syrup
1 tsp cinnamon
2 tbsp oat milk

Blend until cookie dough texture.
Stir in 50g choc chunks, mix then roll into balls - chill in fridge for up to 1 week.

*

18/05/2026

PROTEIN CHOCOLATE CHUNK COOKIES 🍪🍪🍫🍫 of there's a tasty recipe to make today it's these - all ready for the week ahead! 💪

Ingredients:
2 scoops chocolate vegan protein powder
70g gluten-free flour
40g sweetener
1 teaspoon baking powder
1 teaspoon cinnamon
2 tablespoons smooth nut butter - Protein Works
2 tablespoons oat milk
1 teaspoon vanilla extract
50g white & dark chocolate, cut into chunks (can be dairy-free)

Make them!
Mix together the protein powder, flour, sweetener, baking powder and cinnamon in a bowl.
Mix together the nut butter, milk and vanilla then pour into the bowl and mix to combine. Stir in the white chocolate chunks.
Line a baking tray with baking paper then divide the mixture into 9 pieces then flatten with the palm of your hands and pop them on the tray.
Bake at 180C for 10-12 minutes until golden, then leave to cool. Then enjoy once firmed up!

11/05/2026

STACKED CHOCOLATE PEANUT BUTTER COOKIES 🍪🍪🍫🍫🥜🥜 oh did I also mention they are high protein too 💪💪 using products* (use code SPAMELLAB for 12% off!)

Ingredients:
For the cookies -
70g oat flour
2 scoops caramel protein powder*
2 tablespoons smooth nut butter*
2 tablespoons maple syrup*
2 tablespoons coconut oil, melted
2 tablespoons oat milk

For the filling -
2 tablespoons smooth nut butter
1 scoop caramel protein powder *
1 tablespoon maple syrup
1 tablespoon oat milk

For the topping -
2 tablespoons icing sugar
1 tablespoon cocoa powder
1 scoop vanilla, choc or caramel protein powder*
1 tablespoon smooth nut butter*
1 tablespoon oat milk

Make them!
Mix all of the ingredients for the cookies together until a soft dough forms. Divide into 8 pieces, flatten with the palm of your hand so you have circle shapes then place on a lined baking tray. Bake at 180C for 10-12 minutes until golden then leave to cool.
Mix together the filling ingredients until thick then set aside.
Once the cookies have cooled, spread some mixture on top of 4 of the cookies and place a cookie on top of each one like a sandwich.
Mix together the topping ingredients then spread on top and sprinkle with some granola. Enjoy!

04/05/2026

DATE & COFFEE DONUTS 🍩🍩☕️☕️ happy 😎☀️ sharing these healthier bakes using Keto 'Brown sugar' which works gorgeously in these treats! 😋

Ingredients:
For the donuts -
1 banana
2 tablespoons nut butter
100ml oat milk
1 tablespoon instant coffee + dissolved in tablespoon boiling water
100g gluten-free flour
60g Finally Soft Brown Keto Sugar
1 teaspoon cinnamon
1 teaspoon baking powder
70g dates, chopped

For the topping -
3 tablespoons thick coconut or Greek yogurt
1 tablespoon coconut oil
1 tablespoon smooth nut butter
1 tablespoon Finally Soft Brown Keto Sugar
Pinch of cinnamon
Granola, to sprinkle over

Make them!
Place all of the donut ingredients apart from the dates in a food processor or blender and whizz up until quite thick and smooth. Stir in the dates at the end.

Spoon this mixture between a 6-hole silicone donut mold and fill each one to the top and spread out well.

Bake at 180C for 15-20 minutes until risen, golden and firm. Leave to cool, then pop out onto a wire rack.

Melt the coconut oil and nut butter then allow to cool a little. Stir in the yogurt, keto sugar and cinnamon until smooth, then spoon over the top of each donut generously. Sprinkle over some granola then allow to set.

Then enjoy!

28/04/2026

Dessert for breakfast or breakfast for dessert... you decide! Can't beat a fruity crumble served with the best bit... ice cream 😋🍓🫐🍒🍨

APPLE BERRY OAT CRUMBLE
Ingredients:
For the fruit –
2 apples, chopped
200g frozen berries
1 tablespoon cornflour
2 tablespoons sweetener
1 teaspoon lemon juice

For the topping –
100g oats
50g gluten-free flour
50g ground almonds
100g coconut sugar
1 teaspoon cinnamon
75g dairy-free margarine
50g flaked almonds
Oppo Very Almond Berry ice cream

Mix together the apples, berries, cornflour, sweetener and lemon juice in an ovenproof dish and spread out evenly.
Place the oats, flour, ground almonds, sugar and cinnamon in a bowl then add in the margarine. Rub in with your fingers to form a crumble mixture then stir in the flaked almonds.
Sprinkle this over the fruit to cover then bake at 180C for 20-25 minutes until golden and bubbling. Serve hot or cold with Oppo ice cream.

27/04/2026

Quick to make, grab straight from the fridge or freezer and enjoy these cooling PEANUT BUTTER GRANOLA PROTEIN BARS 🥜🥜💪💪

Ingredients:
For the base -
70g oats
30g Protein Peanut Butter Granola
2 tablespoons coconut oil
2 tablespoons nut butter
3 tablespoons maple syrup or honey
1 scoop vanilla protein powder (can be vegan)
Pinch of cinnamon

For the topping -
3 tablespoons icing sugar
2 scoops chocolate or vanilla protein powder (can be vegan)
2 tablespoons smooth nut butter
Dash of water
Extra Holie’s Protein Peanut Butter Granola

Make them!
First mix together the oats and granola in a bowl.
Melt the coconut oil, nut butter and syrup then pour into the bowl with the cinnamon and mix well to combine.
Spoon this mixture into 8 silicon bar molds up to ⅔ and press down well then set aside.
Mix together the icing sugar, protein powder, nut butter and a dash of water until quite thick then spread this over the top of each bar generously to fill to the top.
Sprinkle over some extra granola.
Place in the fridge for 4 hours (or freezer for 1) then pop out and enjoy!

22/04/2026

Enjoy the sunshine with these BERRY COCONUT YOGURT BARS 🍒🍓🫐🥥😎☀️

Ingredients:
For the base –

150g oats (I used Mornflake)
50g coconut flour (I used The Coconut Company)
3 tablespoons maple syrup
3 tablespoons coconut oil, melted
4 tablespoons almond milk
For the coconut layer –

4 tablespoons coconut oil, melted
4 tablespoons maple syrup
100g desiccated coconut (I used Whitworths)
3 tablespoons Bioglan Superberries Powder
For the topping –

250g soft cheese (can be dairy-free)
4 tablespoons sweetener (I used Natvia)
2 tablespoons coconut flour
1 teaspoon vanilla extract
Pomegranate seeds and frozen berries to decorate
First make the base, place the ingredients into a food processor and pulse until the mixture comes together. Press into a lined tin or tub evenly and place in the fridge.
Melt the coconut oil and syrup then stir in the coconut and berries powder and mix well. Spread over the top in an even layer then place in the freezer.
Blend the soft cheese, sweetener, coconut flour and vanilla until smooth then spread over the coconut layer, Sprinkle over the berries and pom seeds then freeze for 2 hours.
Pop out of the freezer 15 minutes beforehand and remove from the tub/tin. Cut into bars or bites then enjoy!

16/04/2026

MARSHMALLOW PRETZEL PROTEIN OAT BARS 🍫💪

Ingredients:
For the base -
80g oats
20g rice crispies
2 scoops protein powder -
Choc Bueno vegan protein
50g raisins
2 tablespoons coconut oil
2 tablespoons nut butter
3 tablespoons maple syrup or honey

For the topping -
2 tablespoons coconut oil
2 tablespoons nut butter
2 tablespoons maple syrup or honey
3 tablespoons cocoa powder
Mini marshmallows
Salted pretzels, broken up into pieces

Make them!
Mix together the oats, rice crispies and raisins in a bowl.

Melt the coconut oil, nut butter and syrup/honey then pour into the bowl and mix well to combine.

Divide this mixture between silicone individual bar molds - it should fill 8-10 - and fill to almost the top and press down well.

Melt the coconut oil, nut butter and syrup/honey then mix in the cocoa powder until smooth and slightly runny. Spoon this over the top of each bar to cover generously.

Arrange some mini marshmallows and pretzel pieces on top of each and push down gently. Chill in the fridge for at least 4 hours. Then when ready to enjoy, pop out of the molds and enjoy!

Address

Prestwich
M25

Website

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

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