Date & Coconut Squares

I’m constantly looking for healthy treats to serve up at play dates, as an energy boosting snack or something for little fingers to hold on-the-go. Most importantly, I want ideas that are easy to make and won’t have me slaving away in the kitchen for hours.

What I love about this recipe is that it includes a mix of super healthy ingredients, delicious flavour, and it packs a powerful punch of antioxidants and good fats for growing little people.

Apart from toasting the coconut, this recipe includes no other cooking – simply pop them into the refrigerator and you’re done! I have opted to toast the coconut as it adds a delicious taste to this recipe although the recipe still works without this step.

You could choose to roll this mixture into balls or you can cut them into squares like I have done in this recipe. You can opt for any sugar-free nut butter and if your child is younger than one, leave the honey out – the result will be equally delicious.

What you’ll need:

  • 2 cups desiccated coconut
  • 2 cups pitted dates
  • 1 cup cashews
  • 1/4 cup sugar-free nut butter
  • 1/4 cup goji berries
  • 1 Tbs cocoa powder
  • 1 Tbs cinnamon
  • 1 Tbs honey
  • 1/4 cup water (for mixing)


  • Toast the desiccated coconut on a baking tray in the oven for five minutes at 180°C, until golden brown (keeping an eye on it to ensure it doesn’t burn).
  • Combine all the ingredients, expect the water, in a food processor. Turn the speed on high and process until well mixed and there is no sign of large pieces (you want to make sure that you don’t have big pieces of nuts, which could be a choking hazard for your child). While you process the mixture, add little amounts of the water at a time to assist with the mixing (and to create a gooey texture).
  • Transfer the mixture onto a medium-sized square dish/baking tin, lined with wax paper and then push it down with your hands to pack the mixture in densely.
  • Pop the dish into the refrigerator for at least 1 hour.
  • Using a sharp knife, cut the mixture into squares.
  • These treats can be stored in an airtight container in the refrigerator or the freezer. If storing in the refrigerator, use within two weeks.

*The above recipe will need to be adapted should your child have an allergy to any of the ingredients mentioned.

*Never leave your child unsupervised while eating.

Banana & Date Bread (Gluten-Free)

At the age of two and a half – like most toddlers – my son knows what he wants and isn’t afraid to tell me all about it. He flat out refuses to eat most things green and would rather avoid trying anything new unless it is coated in something sweet. I witness so many home-made meals being fed to the dog, and then cry a little inside when my hard work lands up in the bin.

In true toddler style, my son loves two things probably more than anything on earth: bananas and cake. He lived off brand muffins while we were away over the holidays under the guise that he was eating ‘brown cake’, and I was not surprised in the least when we arrived back home and he demanded cake for breakfast.

Determined to get him back into getting some real nutrients into his little body, I wanted to bake something truly delicious that would excite him as much as cake (sans the butter icing and sprinkles of course).

This recipe is honestly one of the easiest things you’ll make and it tastes delicious (my husband gave it the thumbs up – someone else in my house who also isn’t afraid to tell me how he really feels about my recipes!).

I have opted to use coconut flour in the recipe, which is a high-fibre and gluten-free alternative to regular flour. It adds the most delicious flavour to baking and packs in a host of health benefits; lowering glycemic index (preventing those nasty sugar spikes), contains a powerful punch of protein and contains medium-chain triglycerides (the type of saturated fats that provide little bodies with instant energy).

If you would prefer to use regular flour, then use 1 cup of regular flour with 2 eggs and half the amount of oil (coconut flour requires more moisture as it soaks everything up!).

You’ll want to use very ripe bananas – the riper, the better. If you are using dried dates, then soak them in some boiling water for 15 minutes to soften and then drain them well before adding them into your mixture.

What you’ll need:

  • 4 ripe bananas
  • 3 free-range eggs
  • 1 cup pitted, chopped dates
  • 3/4 cup coconut flour
  • 1/4 cup oil
  • 1/4 cup honey
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp vanilla
  • Pinch of salt
  • OPTIONAL: 1/4 cup finely diced nuts (pecan or walnut recommended)


  • Preheat the oven to 180°C
  • Mash the bananas in a mixing bowl using a fork
  • Sift the flour and baking soda into the mixing bowl
  • Add in the rest of the ingredients
  • Using a hand mixer, mix the ingredients together until well mixed (do not over-mix)
  • Pour the batter into a loaf tin lined with baking paper
  • Bake for 40 minutes, or until a skewer comes out clean, on the middle rack
  • Allow to cool for a few minutes on a wire rack before removing from the tin
  • Allow the bread to remain on the wire rack to cool slightly before serving
  • Serve plain or with a spread of butter or sugar-free nut butter

If you have any leftover bread, store it in an airtight container in the fridge. It can be stored there for up to 1 week. You can also choose to freeze the bread in individual portions and then defrost before using.

*This recipe will need to be adapted should your child have an allergy to any of the ingredients listed above.

*Never leave your child unsupervised while eating.

Superfood Chocolate Mousse

As my son nears the age of two, I am becoming more and more aware that developing a sweet tooth is a real thing. No longer can I convince him to eat the fresh strawberry or organic rice cracker placed in front of him, when anything loaded with sugar is near in sight. Although I try and keep sugary treats to a special or weekend occasion, it is a difficult thing to keep under control (especially as a full-time working mommy who relies on a number of helping hands to feed my boy while I’m at work). There has never been a better time to get creative with sweet treats that are totally delicious, healthy and loaded with nutrients.

This recipe is truly scrumptious and ideal for vegan and lactose-intolerant children. In fact, it’s ideal as a super-healthy dessert for any child of any age (unless your child has a food allergy to any of the ingredients of course). Although I chose to use almond milk  -a flavour packed alternative to dairy – you could really use any milk of your choice.

What I love most about this recipe is that it makes use of 3 superfoods for growing little people:

  • Avocado: the superfood that needs no introduction, packed with omega fatty acids for healthy brain development, amongst a multitude of vitamins, minerals and fibre for healthy functioning. Using avocado in vegan dessert recipes is a smart and wholesome way to create a creamy and silky texture to sweet treats in place of dairy.
  • Cocoa powder:one of the most flavour-filled superfoods around, cocoa is packed with flavonoids – the compound associated with lowering cholesterol and promoting optimal heart and oral health – vitamins, minerals and fibre. It adds a deliciously, bold flavour to desserts, smoothies, yoghurt, and even to oats or porridge. Opt for unsweetened and organic varieties where possible to maximise the amount of antioxidants in each serving, without the unnecessary sugar. Because of the high content of caffeine-like compounds found in cocoa (theobromine) you’ll want to limit the amount you pass on to your little one (everything in moderation!)
  • Cinnamon: this nutritious powerhouse has been proven to control blood-sugar, which means less chance of your little monkey’s sugar crashing after eating (it is therefore an ideal addition to any glucose-intolerant/diabetic diet). It’s a healthy way to add in flavour to a number of different meals and snacks from porridge and oats in the morning to yoghurt, baking and even in sweet vegetable recipes (pumpkin, carrots, butternut and sweet potato pair brilliantly).

The best part about this recipe is that you can whip this up in a matter of seconds, without any cooking or refrigerating time needed (for warmer weather you can choose to serve this chilled by popping it into the fridge for 30 minutes before serving). The banana adds a natural sweetness to this recipe, so the honey could be left out for children younger than one.

What you’ll need:

  • 1 ripe, medium-large banana, skin removed
  • 1 ripe, medium avocado, pip and skin removed
  • 1 Tbs sugar-free nut butter
  • 2 Tbs almond milk
  • 1 tsp cinnamon
  • 1 Tbs cocoa powder
  • 1 Tbs honey


  • Combine all ingredients in a food processor and process for 10-20 seconds or until silky smooth.
  • For an added boost of antioxidants, serve with fresh berries of your choice.
  • Enjoy!

*The above recipe will need to be adapted should your child have an allergy to any of the mentioned ingredients.

*Never leave your child unsupervised while eating.