Peanut Butter & Cacao Energy Bites

So I’ve been really getting my sweet cravings lately. Like literally after every meal. That’s quite unusual for me since I don’t essentially have a sweet tooth. But I ALWAYS look at the dessert menu first lol. I’m one of those people who are excited about desserts from the start of a meal but by the time you actually come to the desserts portion, you are too full. Does it happen with any of you? Or maybe I’m the only weirdo haha 😛

Energy bites are definitely the best thing ever! They are light, yet filling and definitely do the trick of satisfying your sweet cravings without burdening your waistline. No extra 20 minutes on the treadmill for these guys, woohoo! I love how quick these are to put together and you don’t have to be a culinary mastermind to make them. Just throw everything into one bowl and give it a good stir. Tadaaa! Energy bites are super versatile and you can literally make them in any flavor. I went with the classic peanut butter-cacao combination because well, I was craving peanut butter. (Seeee you don’t have to deprive yourself of the food you like because of a healthy lifestyle). There is a lot of goodness packed into one bite here. You get your protein dose from peanut butter and oats. Oats are also a high source of fiber. Cacao are great anti-oxidants and flax seeds are a good source of omega-3 fatty acids. Bottom line: they are damn good! 😀

Peanut butter cacao balls

Peanut butter energy bites

Peanut butter cacao bliss balls.jpg


Makes: 12 balls


  • 1 cup rolled oats
  • ½ cup flax seed meal
  • 3 tbsp cacao powder
  • 1 tsp coffee powder
  • ½ cup peanut butter
  • 2 tbsp honey / maple syrup if vegan



  • In a medium bowl, add the oats, flax seed meal, cacao powder and coffee powder. Mix well.
  • Add the peanut butter and honey/ maple syrup and mix well until everything comes together. Form 1″ balls. You could also make bars out of them. Refrigerate until use.




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5 Ingredients Homemade Bounty Bars

Okay I made these a while ago and I still don’t know why I have not managed to write this post yet. Writing is not my forte putting me in this block every now and then, mostly now. That’s kind of ironic considering I’ve been preparing for an IELTS exam for the past few days. I’m clearly not ready, am I? Hopefully, this is going to be my last and a successful attempt at finally getting this post up. Let’s get to the exciting part. Maybe that can help build the flow. So, bounty bars, yes.


Growing up, coconut has been one of my favourite flavours. I remember my mum putting together a coconut pudding with ice cream every time we had guests over. It was like her go to dessert. I don’t blame her for it was effortlessly delicious and totally customisable. So that’s the trick. You won’t ever know you’re being served the same dessert twice 😛 Coconuts are a staple for an Indian household. Like Bounty was for me, haha. It would be only unfair to not make them at home, especially when they are SO simple and easy to make. I haven’t gotten to the best part yet. You get to enjoy the goodness of bounty bars, without all the processed foods and preservatives! That sounds amazing? Hell yeah! 😀

They only require 5 simple ingredients, with no hassles or drama. Well, drama is optional. I have used the Wild Forest flavoured honey from Under The Mango Tree here and believe me, their honey is the best ever! I don’t usually feel very comfortable using honey in desserts because of a weird after taste. It’s just not smooth you know. The honey flavour sort of stands out a bit too strongly than you would want. Until, I discovered them. They have the most amazing honey flavours and totally organic. Plus, it’s just so smooth and blends perfectly with literally anything! These bars are a testament to that. You will never figure that it has honey in it. Just pure goodness. I mean come on, coconut bars coated with chocolate! What’s not to love? Disclaimer: you are NOT going to stop at one, I’m telling ya. They are totally addictive! Don’t trust me? Go ahead and try it for yourself. I’ll be waiting with “I told you so!” haha.

Coconut bars.jpg

Recipe adaptation: BBC Good Food

Makes: 9 bars


  • 150 gms desiccated coconut
  • 200 ml coconut milk
  • 2 tbsp virgin coconut oil
  • 60 gms organic honey (I use the Wild Forest flavour from Under The Mango Tree)
  • 250 gms good quality organic dark chocolate (I use 65% vegan dark chocolate from Mason & Co.)



  • Line a square tray with cling film wrap. Keep aside.
  • In a large saucepan, mix together the coconut, coconut milk, coconut oil and honey and place it over low heat. Let the mixture cook for about 3-6 mins, stirring occasionally to prevent sticking. Keep an eye on it so as to prevent the coconut from burning. Remove from heat and fill the lined tray with the mixture. Evenly spread out the mixture and press down to make it compact. Cover with cling film and freeze for 2-3 hours or overnight. (I usually like to make them in the evening and freeze overnight)
  • Cut them into slices and put them back in the freezer until you melt the chocolate for coating. Melt the chocolate over a double boiler. Spread a generous layer of chocolate on the bottom of the bars and let them cool until the chocolate hardens. This should take only 2 mins as the bars are freezing cold. Place the bounty bars on a wire rack and pour the remaining chocolate over the bars to coat properly. Even out with a palette knife, if required. Freeze for another hour or until use. There you go!



  • You can store them for up to a week in an airtight container in the refrigerator or the freezer. i would recommend making a large batch as they are hell addictive! 😀


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Coffee & Brown Sugar Tea Cake

Hi guys!

So it’s been a while since I last posted. This recipe was supposed to be up a long time ago, but I have just been procrastinating. I guess it’s just one of those ‘artist’ moments of finding some motivation. To be honest, I’m still struggling. It’s not like I’m not baking, I am. I just feel kinda stuck. Do you know what I mean? If you all have any tips, please do share. Thank you, xx.

Coffee cake.jpg

Anyway, let’s move on to a more fun topic. Cake, haha. So, I made this cake a while ago, celebrating my baby nephew. Yes, he’s 15 days old. How cute is that?! I haven’t got a chance to meet him yet, but I will soon. Now I love vanilla cakes, mostly because that’s how I got to baking, and they are so effortlessly delicious! This cake literally has everything I love- vanilla, coffee and just a teasing hint of cinnamon. You’re not going to believe just how simple this cake is and how amazing it tastes! It’s so moist and packed with all the right flavours, perfect to enjoy with a cup of your favourite coffee/tea. The best part is that it’s so well balanced with all the flavours that it hits all your right spots. This has become my go-to recipe whenever I want something quick yet effortlessly delicious. You can use the batter as a plain vanilla cake for other recipes as well.

Coffee cake 2.jpg

Coffee cake1.jpg

I would recommend using vanilla pods in this recipe, because you want that rich vanilla flavour, but if you are too lazy to go out and buy some, vanilla extract does the work too. The trick to getting a nice fluffy moist cake is the kind of fat used. No doubt oil cakes are much more moist than butter cakes, but I would not recommend using oil in this recipe because butter really enhances the vanilla flavour, which is very important. However, it is very essential to use softened butter at room temperature to get that moist fluffiness. I have recently started using parchment paper, and does it make your job simpler?! I always used the dusting flour method to prepare my baking tins but I strongly recommend using parchment paper. It’s super simple and you never have to worry about that cake breaking while de-moulding. Just brush the baking tin with some butter and line the parchment paper. However, if you haven’t got any parchment paper in hand, dusting flour method works just fine as well. That’s it, we are good to go!

Recipe adaptation: Donna Hay

Makes- One 5″ cake


  • 30 gms dark brown sugar
  • 1/2 tsp cinnamon powder
  • 120 gms castor sugar
  • 100 gms unsalted butter, softened
  • 1 vanilla pod or 1 tsp good quality vanilla extract
  • 2 large eggs
  • 120 ml milk, at room temperature
  • 165 gms plain flour
  • 1 tsp baking powder
  • 1/2 tbsp instant coffee powder/granules
  • 30 gms unsalted butter, extra, melted



  • Line a 5″ round tin with parchment paper. Set aside. Preheat oven to 160 C.
  • In a small bowl, mix together brown sugar and cinnamon. Set aside.
  • In a large bowl, cream together butter, sugar and vanilla beans/extract for a minute. Add eggs, milk, flour & baking powder and mix until well combined. Do not over beat the batter.
  • Pour half the batter into the prepared tin. Sprinkle the coffee granules and half of sugar-cinnamon mixture. Pour over the remaining cake batter and spread evenly. Sprinkle the rest of the sugar-cinnamon mixture and spoon over the extra melted butter.
  • Bake for 35-40 minutes, or until a skewer inserted comes out clean. Serve warm with a cup of coffee/tea.



  • Double the ingredients to make a 9″ cake. Bake for 45-50 minutes or until a skewer inserted comes out clean.


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