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Made with Love

Chocolate Mousse

Vegan Friendly


  • 2 tablespoons of maple syrup or honey
  • ½ cup water 
  • 230g of chopped dark chocolate
  • 1x 340g box of soft silken tofu
  • 1 teaspoon vanilla extract


Heat the water, honey and chocolate together in a small pan over low heat until the chocolate melts. Stir occasionally for the approximately 5-7 minutes time that it takes.

Pour the melted chocolate into the jug of a blender, puree the tofu and run until you have a smooth textured . Divide the purée among individual bowls or one large one and refrigerate at least 4 hours to let it set up.

You can add cinnamon, or ginger 

flavored chocolate ( orange or mint ) are my favorites!

Enjoy !

Decadent Chocolate slice

Vegan Friendly


  • 1 cup pitted dates
  • 2 3/4 cups almonds (or nuts of Choice)
  • 1/2 tsp Vanilla essence
  • 2 TBS Water
  • 3/4 cup Un hulled tahini
  • 1 cup Maple Syrup
  • 1/2 cup (melted) Coconut oil
  • 2 tsp Vanilla essence
  • Pinch Salt
  • 3/4 Cup Cocao powder
  • 1 1/2 TBS Carob powder
  • 1 cup (melted) Coconut oil
  • 2 TBS tinned coconut milk



To prepare base, place all ingredients in a blender until coarsely chopped.

Press into a lightly greased tin approx 34 x 24cm.


To make Centre, combine all ingredients until smooth. Pour over base and freeze for 15 min or until set.

Once set, place all topping ingredients in a bowl and combine well. Pour over the top and return to the freezer for another 30 min or until set.

Cut into small slices.


Can be kept in an airtight container for up to 3 weeks



Curry Noodle Bowl

vegan friendly



  • 1 Onion, finely sliced
  • 1tsp Tai Red Curry past
  • 1 Tbs Mandras Curry powder
  • 2 cups Organic Coconut Milk
  • 2 Kaffir lime leaves
  • 1 Lemongrass stalk chopped
  • 300g firm tofu , cut into cubes
  • 2 Tbs Coconut sugar
  • 6 Tbs wheat free Soy sauce
  • 3 Cups Water or Veg Stock
  • 2 Carrots
  • ! head broccoli, chopped into small florets
  • Handful Snow peas, de stringed
  • Handful beans, ends removed
  • 2 bock choy, chopped in hals lengthways
  • 330g Pk, rice noodles, soaked in boiling water
  • handfull bean sprouts,to serve
  • 1 Chilli , finely sliced(optional)
  • Bunch fresh Coriander 


Add a splash of water to a hot wok, add Onion and Curry paste & fry for 2 Min. Add Curry Powder and continue to stir over heat for 2 min. Add 2 cups coconut milk, kaffir leaves and lemongrass . Add Tofu, Soy Sauce, sugar Water or stock, & Carrots. Bring to boil, add Broccoli, Snow peas and beans., Cook for 2 min, Stir in Bok choy.

Add Drained noodles and mix well Serve Topped with bean sprouts, chilli and coriander