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.

12/10/2026

When you hear 'sweet potato brownies' you might think, hmmm, they may not be super tasty... But let me tell you these bad boys are simply divine!! They add texture and squidgyness to these (healthier) treats but still taste indulgent 😋😋

SWEET POTATO BROWNIES 🍠🍠🍫🍫

Ingredients:
1 large sweet potato, peeled, chopped and cooked until soft
2 tablespoons smooth nut butter
3 tablespoons maple syrup
2 eggs
50ml oat milk
1 teaspoon vanilla extract
120g gluten-free flour
50g sweetener
40g cocoa powder
1 teaspoon baking powder
1 teaspoon cinnamon
70g dark chocolate chunks

Make them!
1) Place the cooked sweet potato, nut butter, maple syrup, eggs, milk and vanilla into a food processor and whizz up until quite thick and smooth (or mash together well in a large bowl).
2) Add in the flour, sweetener, cocoa powder, baking powder and cinnamon and mix until combined. Mix in most of the chocolate, saving some pieces to scatter on top.
3) Spoon into a greased and lined 9x9 in baking tin and spread out well. Scatter over the remaining chocolate, then place in the oven at 180C for 15-20 minutes (if you need longer, cover with tin foil and do not bake any longer than 30 minutes) until dense and soft but still a little bit soft.
4) Allow to cool a little then cut into 9 pieces and enjoy warm or once cooled!

07/10/2026

SPICED PUMPKIN CARAMEL CHOCOLATE FLAPJACK BARS 🎃🥜🍫 such a delish autumn treat 👀😋

Ingredients:
For the base –
150g rolled oats Mornflake
3 tablespoons melted coconut oil The Coconut Company
4 tablespoons maple syrup Maple From Canada - UK

For the spiced pumpkin filling –
100g pumpkin puree
100g dates, soaked in boiling water for 10 minutes
4 tablespoons coconut sugar
2 tablespoons smooth nut butter of choice Pic's Peanut Butter
2 teaspoons mixed spice
1 teaspoon vanilla extract
30g coconut flour

For the coating –
100g dark chocolate
3 tablespoons coconut oil
30g white chocolate

First make the base – Mix together the oats, oil and syrup until combined then press into a lined tin to cover the base in an even layer. Set aside.
Place the pumpkin puree, drained dates, coconut sugar, nut butter, mixed spice and vanilla into a blender or food processor and blend well until smooth. Stir in the coconut flour.
Spread this over the base in an even layer then freeze for 2 hours until firm.
Meanwhile melt the dark chocolate and coconut oil. Remove the tin from the freezer and cut into bars then place on a wire rack. Spoon over the chocolate to cover the tops of each and allow to drip down the sides.
Next melt the white chocolate and drizzle a little over the top of each. Return to the fridge for 10 minutes – then enjoy!

05/10/2026

PUMPKIN, PEANUT BUTTER & CHOCOLATE TARTLETS 🎃🎃🍫🍫🥜🥜

Ingredients:
For the tartlets -
90g oats
40g ginger biscuits (can be gluten-free)
2 tablespoons nut butter
1 tablespoons maple syrup
2 tablespoons coconut oil, melted

For the filling -
1 sweet potato / 100g pumpkin / butternut squash chunks, cooked and cooled
2 tablespoons thick Greek or coconut yogurt
1 scoop vanilla or caramel protein powder
1 tablespoon peanut butter
2 tablespoons sweetener
Pinch of cinnamon

To decorate -
Melted dark chocolate, to drizzle
Granola, to sprinkle
The Protein Ball Co. protein balls, halved

Make them!
Blitz up the tartlet base ingredients and pulse well until the mixture comes together. Divide between 4 x individual loose bottomed tartlet tins and push across the bottom and up the sides.
Make sure the sweet potato / squash / pumpkin has no skin on then add to a blender with the yogurt, protein powder, nut butter, sweetener and cinnamon. Blend well until thick and smooth.
Divide this between the tartlets, fill each to the top and smooth out. Drizzle a little melted dark chocolate over each then top with some protein ball halves and granola.
Chill in the fridge for at least 3 hours. Then when ready to serve, pop out of the tins and enjoy!

01/10/2026

CHOCOLATE CHERRY BAKED OAT POTS 🍒🍒🍫🍫 whip up these super easy but delicious breakfast pots that feel like having dessert! 😋😋

Ingredients:
90g oats Flahavan's UK
2 tablespoons chia seeds The Chia Co.
2 tablespoons cocoa powder
1 scoop chocolate protein powder Protein Works
3 tablespoons sweetener
200ml oat milk
Fresh cherries, halved and stoned
50g dark chocolate chunks

Make them!
Mix together the oats, chia seeds, cocoa powder, protein powder and sweetener in a bowl then pour in the oat milk and stir together.
Spoon the mixture between 3 ramekin dishes to fill to nearly the top. Arrange the cherry halves on top and scatter some chocolate chunks over.
Bake at 180C for 12-15 minutes until firmed up and the chocolate has started to melt. Enjoy while still warm!

22/09/2026

What a great recipe for this gorgeous weather we are having today 🙌☀️ p.s. tahini..what an ingredient!!

CHERRY TAHINI OAT BARS 🍒🍒
Ingredients:
For the base -
90g oats
20g rice crispies
2 tablespoons nut butter
3 tablespoons maple syrup
1 tablespoon coconut oil, melted

For the tahini creamy topping -
150g soft cheese or coconut yogurt
2 tablespoons tahini
3 tablespoons sweetener
1 scoop vanilla / caramel protein powder

For the drizzle -
1 tablespoon coconut oil
30g dark chocolate
Cherries, stoned and halved
Granola, to sprinkle

Make them!

Mix together the oats and rice crispies in a bowl, then pour in the nut butter, syrup and oil and mix until well combined.

Spoon this between 8 individual silicone bar molds to fill up to ⅓ of each. Press down well.

Mix together the soft cheese/coconut yogurt, tahini, sweetener and protein powder until thick and smooth then spoon this over the top of each base to fill to the top and smooth out. Freeze for at least 4 hours until solid.

Remove from the freezer and pop out each bar onto a wire rack. Melt the coconut oil and chocolate, then drizzle over each one. Arrange a couple of cherry halves on each then sprinkle over some granola. Freeze for a further 30 minutes - then enjoy!

05/09/2026

Birthday weekend 🇺🇲🗽🎂☀️✌️
So grateful to be in NYC on my birthday 🙏 38 today! Fallen in love with this place ❤️ missing my boys loads but loving exploring this amazing city with my James Higgins 🥰

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!

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