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.

20/03/2026

MANGO, PISTACHIO & COCONUT ICE CREAM BARS 🥭🥭💚💚☀️☀️ is there a tastier way to celebrate the sun shining + ? I think not 😍

Ingredients:
For the base -
70g oats
2 tablespoons coconut oil
2 tablespoons nut butter
2 tablespoons maple syrup

For the filling -
½ can coconut cream/milk
4 tablespoons mango puree
2 tablespoons icing sugar

For the topping -
2 tablespoons coconut oil
3 tablespoons pistachio spread
50g white chocolate, broken into pieces
Granola, to sprinkle

Make them!
1) Place the oats in a bowl. Melt the coconut oil, nut butter and syrup then pour into the bowl and mix well to combine.
2) Divide this mixture between silicone individual bar molds - it should fill 8-10 - and fill to almost the top and press down well.
3) Next beat together the firmed up coconut cream with the mango puree and icing sugar then spoon on top of each base to fill to nearly the top and smooth out. Freeze for 4 hours.
4) Melt the coconut oil, pistachio spread and chocolate then spoon over each bar to cover. Sprinkle over some granola.
5) Return to the freezer for a further ½ an hour - then when ready to serve, pop out of the molds and enjoy! Keep in the freezer in an airtight container for up to 1 month.

18/03/2026

Sun is shining, weather is sweeeeet 😎☀️ Here's a vibrant bowl of goodness for breakfast, snack or dessert to get those vitamins up 🌟

STRAWBERRY KIWI & LIME SMOOTHIE BOWL 🍓🥝🍈

Ingredients:
50g fresh strawberries
1 kiwi, skin removed
1 frozen banana
Juice of 1 lime
100ml natural yogurt (can
be dairy-free)
1 scoop vanilla protein powder

To decorate -
Kiwi slices
Strawberry halves
Dried strawberries
Bee pollen (optional)

Place the strawberries, kiwi, frozen banana chunks, lime juice and yogurt in a blender or food processor and whizz up until smooth and quite thick.
Pour into a bowl, add your toppings to make it look pretty and enjoy straight away!

12/03/2026

These high protein COOKIE DOUGH STUFFED COOKIES really feel like a treat 😋 💪🥜🍫🍪

Ingredients:
For the cookie dough balls -
1 x can chickpeas, drained and rinsed
1 scoop vanilla protein powder
20g oat flour
2 tablespoons maple syrup
2 tablespoons nut butter
2-3 tablespoons oat milk
1 teaspoon vanilla extract
40g dark chocolate, cut into chunks

For the cookies -
90g gluten-free flour
40g sweetener
30g cocoa powder
1 teaspoon baking powder
2 tablespoons smooth nut butter
2 tablespoons oat milk

Make them!
First make the cookie dough balls: Add the chickpeas, protein powder, oat flour, syrup, nut butter, milk and vanilla to a blender / food processor and blend until thick and smooth. Stir in the chocolate chunks.
Divide into about 10 pieces and roll into balls. Chill in the fridge until needed.
Mix together the flour, sweetener, cocoa powder and baking powder in a bowl. Whisk together the nut butter and oat milk and pour into the bowl. Mix to form a soft dough.
Divide the soft chocolate dough into 6 and spoon onto a lined baking sheet and spread out into thick circles. Add a cookie dough ball into the middle of each and push in gently.
Bake at 180C for 12-15 minutes until golden and risen a little. Allow to cool then enjoy!

05/03/2026

CHOCOLATE PEANUT BUTTER PROTEIN BARS 🍫🍫🥜🥜 get these made, keep in the fridge and enjoy in this beautiful sunshine ☀️💪

Ingredients:
For the base –
100g oat flour
2 scoops chocolate or vanilla protein powder
30g cocoa powder
2 tablespoons coconut oil
3 tablespoons smooth nut butter
4 tablespoons maple syrup
2-3 tablespoons almond or oat milk

For the peanut butter filling –
2 tablespoons smooth peanut butter
1 tablespoon coconut oil
3 tablespoons maple syrup
1 tablespoon almond or oat milk
½ teaspoon vanilla extract

For the chocolate coating –
150g dark chocolate
2 tablespoons coconut oil
30g white chocolate

Mix together the oat flour, protein powder and cocoa powder in a bowl. Melt the coconut oil, nut butter and maple syrup then pour into the bowl along with the milk and mix well to form a dough.
Press into a lined tin or tub 15x20cm. Melt the nut butter and coconut oil then whisk in the syrup, milk and vanilla. Spoon over the base and smooth out to cover. Place in the fridge for 2 hours to firm up.
Pop out of the tin or tub and cut into bars. Place on a wire rack then melt the coconut oil and dark chocolate. Spoon over each bar to almost cover and drip down the sides. Chill for 30 minutes.
Melt the white chocolate and drizzle a little over each bar diagonally. Return to the fridge for at least 1 hour – then enjoy!

03/03/2026

Happy 5th birthday to our gorgeous, funny, charismatic, clever, adventurous, kind, happy, creative Ollie 🎉🥳🎂🎈🥰

26/02/2026

High Protein Berry & White Chocolate Bars 💪🍓🍒🫐💪 the perfect snack for breakfast on the go, lunchboxes, post workout... so easy to make too!

Ingredients:
Blend -
1 x can chickpeas
1 cup oats
1 cup gluten-free flour
1 banana
1 tbsp nut butter
2 tbsp maple syrup / honey
150ml milk

Mix in 1 cup frozen berries + 60g chopped white chocolate

Spread into a 9x9in baking tin then add spoonfuls of berry jam Fearne and Rosie plus a little more white chocolate

Bake for 20 minutes, cool for 10 minutes then cut into 9 bars. Enjoy!

25/02/2026

Date, Pumpkin Seed & Dark Chocolate Granola 😋😋 the most delicious snack for any time of day! 👌

Ingredients:
50g cereal of choice - I used Maple Sunrise
50g oats
1 scoop protein powder
2 tablespoons maple syrup
1 tablespoon oil
2 tablespoons nut butter of choice
Pinch of cinnamon
50g dates, chopped
30g pumpkin seeds
30g dark chocolate, chopped

Make them!
Mix together the cereal, oats, protein powder and cinnamon in a bowl. Whisk together the syrup, oil and nut butter then pour into the bowl and mix well - add 1-2 tablespoons of water so it comes together and a few clumps form.
Spread out the mixture on a lined baking tray and bake at 170C for 8 minutes. Scatter over the dates, pumpkin seeds and chocolate and continue baking for 5-6 more minutes - keep an eye on the cereal flakes to make sure not burning!
When removed the tray from the oven, give everything another stir then allow it to cool completely - the chocolate will set and clusters will form!
Transfer to a tub or kilner jar and serve with yogurt and fruit - or just as it is!

24/02/2026

Make these super easy Blueberry Yogurt White Chocolate Bites for a tasty, high protein frozen treat 😋 ❄️🫐💪

Ingredients:
250g Greek or coconut yogurt
2 tablespoons blueberry/berry jam
2 tablespoons sweetener
2 scoops Blueberry Cheesecake vegan 360 Riot protein powder

For the coating -
1 tablespoon coconut oil
50g white chocolate (can be dairy-free)
Desiccated coconut, to sprinkle

Make them!
Mix together the yogurt, jam, sweetener and protein powder until smooth and quite thick.
Line a baking tray with greaseproof paper and add spoonfuls of the mixture on and spread into circles. Freeze for 4 hours.
Melt some white chocolate and coconut oil then spoon over each yogurt bite. Sprinkle over some coconut - then return to the freezer for 30 minutes.
Grab one when ready to enjoy!

19/02/2026

PROTEIN PEANUT BUTTER CHOC POTS 🥜🥜🍫🍫💪💪 delicious to eat for breakfast, dessert, or any time of day! 😋

Ingredients:
For the base -
6 x oatcakes
1 tablespoon nut butter
1 tablespoon maple syrup

For the peanut butter yogurt-
300g natural thick yogurt / coconut yogurt
2 scoops salted caramel protein powder - Sune*
1 tablespoon maple syrup

For the chocolate topping -
1 tablespoon coconut oil
1 tablespoon smooth nut butter
1 tablespoons maple syrup
2 tablespoons cocoa powder
1 x Ridiculous Wild Peanut Chocolate protein bar*, sliced
Granola, to sprinkle

Make them!
Blitz up the oatcakes in a blender then add in the nut butter and syrup and blitz again until combined.
Divide between 4 x individual ramekin dishes to fill up to ⅓ and press down well.
Mix together the yogurt, protein powder and syrup until thick and smooth then spoon on top of the base. Fill up to the top of each.
Melt the coconut oil, nut butter and maple syrup then whisk in the cocoa powder to form a smooth sauce. Spoon over the top of each in the centre. Add a few slices of protein bar on top then sprinkle over some granola.
Chill in the fridge for 2 hours or overnight then enjoy!

*ad

17/02/2026

Oh hey 🥞 make these cute, fluffy ones with berries and coconut- delish! 🫐🍓🍒🥥

Ingredients:
For the pancakes –
150g gluten-free flour
4 tablespoons stevia or coconut sugar
1 teaspoon cinnamon
1 teaspoon baking powder
200ml almond / oat milk
1 egg
1 teaspoon vanilla extract
Coconut oil, for frying

For the berry sauce –
200g mixed berries (fresh or frozen)
3 tablespoons stevia
Coconut chips, to serve

To make the pancakes: Mix together the flour, sweetener, cinnamon and baking powder in a bowl.
Whisk the almond milk, egg and vanilla then pour into the dry ingredients. Mix well to combine and form a slightly thick batter.
Heat some coconut oil in a nonstick pan then drop spoonfuls of the mixture in, cooking for 3-4 minutes on one side then flipping over and repeating on the other.
Place on a plate and keep warm while you repeat with the rest of the mixture until used up.
Meanwhile make the berry sauce: Heat in a pan with 3 tablespoons of water. Whisk in the cornflour mixture and cook on a medium heat for a few minutes until thickened (but not too thick). Stir in the Natvia then set aside.
Once your pancakes have all cooked, serve some stacked up with some berry sauce served on top and scattered with coconut chips. Eat straight away!

12/02/2026

DOUBLE CHOCOLATE VALENTINE’S TART ❤️❤️😋😋🍫🍫

Ingredients:
For the base –
100g cereal flakes
100g oats
100g dates
2 tablespoons nut butter
2 tablespoons coconut oil

For the filling –
1 x 350g silken tofu
2 scoops vegan chocolate protein powder
4 tablespoons cocoa or cacao powder
3 tablespoons maple syrup
1 teaspoon vanilla extract

For the white chocolate hearts –
75g white chocolate (can be dairy-free), melted
1 tablespoon coconut oil
A few teaspoons dried rose petals

To decorate –
Pomegranate seeds
Freeze-dried purple berries
More rose petals

First make the tart case – Place the ingredients into a blender and whizz up well until broken down and the mixture comes together. Press into a 20cm loose bottomed tart tin – up the sides and across the bottom. Chill in the fridge.
Place the filling ingredients into a clean blender and whizz up until thick and smooth. Spoon into the tart case and smooth. Chill for 4 hours.
Meanwhile gently melt the coconut oil and white chocolate. Sprinkle a couple of dried rose petals into a small heart silicone mould tray then pour in the melted chocolate. Chill in the fridge for 2 hours to set – the pop out of the tray.
Decorate the tart with the hearts, pomegranate seeds, dried berries and rose petals then remove out of the tin.
Take out of the tin and cut into 8 slices and enjoy!

10/02/2026

STRAWBERRY CHEESECAKE STUFFED BROWNIE BALLS 🍓🍓🍫🍫 getting into the mood ❤️

Ingredients:
For the filling –
4 tablespoons soft cheese (can be dairy-free)
2 tablespoons strawberry jam
2 tablespoons sweetener

For the brownie balls –
200g oats
30g cocoa powder
3 tablespoons maple syrup
3 tablespoons smooth nut butter
3 tablespoons coconut oil, melted
3-4 tablespoons oat milk

For the coating –
2 teaspoons coconut oil
70g dark chocolate
70g white chocolate
Freeze dried raspberries
Desiccated coconut

Mix together the soft cheese, jam and sweetener then add 6 spoonfuls onto a lined greaseproof paper. Freeze for at least 1 hour.
Meanwhile blend together the oats, cocoa powder, syrup, nut butter, oil and milk to form a dough mixture.
Using your hands, divide the dough into 6 and roll around each piece of the cheesecake mixture to cover.
Melt 1 teaspoon coconut oil and dark chocolate and the other teaspoon of coconut oil with white chocolate. Spoon over dark chocolate over 3 of the balls, and white chocolate over the other 3. Sprinkle over freeze-dried raspberries and coconut then return to the freezer for another 30 minutes. Then enjoy!

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Prestwich
M25

Website

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

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