So, getting a little personal here…but I have had skin troubles for years. Since I was about 10 I have struggled with psoriasis and rosacea which my closest friends know I’m super self conscious about. After chatting with one of the girls, who is a wealth of knowledge and is studying to become a Naturopath, she suggested I chat to my Doctor about possible food allergies and the underlying causes rather than just treating them topically.

Long story short, he agreed with her and thinks I could be Coeliac (adding in a bunch of other symptoms that I have as well that I won’t bother to whinge about on here). So, I have had to cut out dairy and also up my gluten intake for a few weeks until I get tested. Needless to say, I’m absolutely addicted to chocolate (Surf Muppet I know you feel me!!) and this has been a very hard 5 days so far. Now I know how people feel when they are giving up cigarettes!

So…here is my saviour! And with only 3 ingredients it’s dairy free, sugar free, Vegan and SUPER quick and easy!


400ml can of chilled coconut cream (the Aldi or Trident from Woolworths work best for me)

2-3 tblsp cacao powder

1-2tblsp natural maple syrup or honey

1-2 tsp stevia and/or vanilla essence (if desired)


Chill coconut cream in the fridge overnight. The cream will separate from the water, so tip upside down, open the can and spoon the cream away from the water into a bowl

Add in cacao powder, honey and stevia. I didn’t use and stevia or vanilla but I have seen lots of recipes that do use them as well. It really depends on your own tastes.

Mix with a hand mixer for about 2 mins. Chill in the fridge for at least an hour (overnight is fine)

THERMOMIX version: Once the cream has chilled, add the coconut cream to the mixing bowl. Insert the butterfly and slowly increas to speed 3.5 and whip for 1 minute. Add any extra ingredients and whip again for 20 seconds on speed 3.5

I added coconut sprinkled on top, it was delicious!!

A very similar recipe to my yuuumy breakfast parfait, but with a dessert twist instead!