Cocoa & Hazelnut Hummus


The new nutella- perfect on toast or with dips. This au-natural gorgeously rich spread tastes as good as it looks.


Cocoa & Hazelnut Hummus

Zoe Alakija | 21 August 2019

  • total time: 10 minutes

Servings: Makes 2 cups, the recommended serving size is 2 tablespoons (48g)


  • 1 cup raw hazelnuts
  • 1 can chickpeas
  • 4 tablespoons organic cocoa powder
  • 2 1/2 tablespoons maple syrup
  • 1/2 tablespoon coconut sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon pink himalayan salt
  • 1/2 cup cold hazlenut milk
  • 1 tablespoon chopped hazelnuts
  • 1 tablespoon cocao nibs


  1. Preheat oven to 180.
  2. Lay out hazelnuts on an oven tray and roast for 1-15 minutes. > 1. Remove as much of the hazelnut skins as possible.
  3. Place the hazelnuts in a highly powered blender, a nutribullet works well, until a creamy hazelnut butter forms. Keep blending and scraping down the hazelnut into the bottom of the blender to get it very smooth.
  4. Once smooth, add the chickpeas, cocoa powder, maple syrup, coconut sugar, vanilla extract, pink himalayan salt, and the cold hazelnut milk.
  5. Scoop into a bowl and garnish with cocao nibs and chopped hazelnuts


  • Calories: 44

Blueberry Fat Stack with Almond Butter & Blueberries


These pancakes are perfect for lazy sundays and hazy mornings. Packed with protein and energy, these vegan pancakes are silky, satisfying and gorgeous to look at.


Blueberry Fat Stack with Almond Butter and Blueberries

Zoe Alakija | 19th August 2019

  • prep time: 5 minutes
  • cook time: 15 minutes
  • total time: 20 minutes



  • For the Batter:

  • 2 tablespoons coconut sugar

  • 1 cup (125g) flour
  • 2 teaspoons cinnamon
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup (240ml) oat milk
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla
  • For the Sauce & Garnish:
  • 2 tablespoons almond butter
  • 2 tablespoons blueberry sauce
  • 1 handful fresh blueberries


  1. In a large bowl, measure and sieve all dry ingredients.
  2. Slowly add liquid ingredients, bit by bit, and whist until smooth and well incorporated.
  3. Heat a frying pan over medium heat and coat with a drizzle of vegan butter, vegetable oil, coconut oil or light cooking spray.
  4. Ladel batter into the pan (making sure to pour batter in one spot and not thin out by spreading around the pan) and flip when the pancakes when they begin to bubble.
  5. Begin stacking the pancakes by spreading almond butter and blueberry sauce on alternating sides.
  6. Once the stack is complete, spread a knob of almond butter ontop of the stack, which will melt, then top with a tablespoon of blueberry sauce and garnish wit a handful of fresh blueberries. > 1. Serve warm and enjoy.


  • Servings: 4
  • Calories: 260
  • Total Fat per Serving: 5.5g