Caramel Rice Crispy Bliss Balls

Treats Caramel Rice Crispy Balls

It’s been a long time since I’ve written. So much so, that the last time I wrote, I described myself as Mother of 2. Let’s just say, I had some editing to do. One Mother Of  Three later, and here I am, drawn back to this space as if I never left. I guess the path back often takes time, and yet, there’s this strange feeling that no time has passed at all. Against the odds, with my toddler painting beside me and my 2 older children home schooling, one might say it’s not the most practical time to return, but when it’s meant to be, not much will stand in your way.


More to the point, this Recipe came about in attempt to reconcile too much Vegan Chocolate over the Mother’s Day weekend. And to remind myself (and my children), that other flavours do exist. Enter Salty, Chewy, Crispy, Caramels. I can always vouch for them when I can’t tear my husband away, and literally have to hide a seperate stash so we don’t go through them to quickly! I hope you’re convinced and love them as much as I do xx

Treats Caramel Rice Crispy Balls Process

Caramel Rice Crispy Bliss Balls

(Makes approximately 24-28 small Balls)

12-15 Medjool Dates, pitted
1/2 cup shredded coconut
1/2 cup raw cashews
1/2 tsp Pink Himalayan Salt
1cup Brown Rice Crisps / Puffs


1. Combine all the ingredients except for the Rice Puffs in a high speed blender. Blend until a rough, crunchy looking cookie dough mixture forms.
2. Transfer the mixture to a large mixing bowl, add the Rice Puffs and gently mix to combine (this can be tricky but persist until Rice Puffs are fairly evenly distributed).
3. Roll the mixture into bite size balls (around 1tbs per Bliss Ball).
4. Store in an airtight container either in the Refrigerator, or for a longer shelf life, the Freezer (my preference always) xx

Treats Caramel Rice Crispy Balls

Holiday Cookies


I’ll be honest, it took a couple of goes to get this recipe right. It’s still contemptuous as to whether it’s right at all. However, we think they’re pretty delicious. Tried and tested on both myself and our two little girls. That said, husband wasn’t overly impressed, something to do with not being a fan of mashed bananas baked in the oven. Must be a guy thing. What I can assure you is, they’re filled with goodness, free from gluten (though there can be traces in some oats and sensitivity to gluten found in oats varies from person to person), dairy, or any refined sugars (with the exception of a little shaved dark chocolate), and most importantly, they’re damn good fresh out of the oven and make a pretty awesome wholesome holiday treat for all xx

Holiday Cookies
Recipe By Shelley Kamil

2 ripe bananas, mashed
1 egg
1tsp vanilla essence
1/4 cup Pure Maple Syrup
4tbs coconut oil, gently warmed and melted
1.5 cups Oat Flour
1/2 cup Buckwheat Flour
1/2 cup rolled oats
1/2 cup finely shredded coconut
1tsp balking powder
Sprinkle of Sea Salt
Sprinkle of Cinnamon
3 squares 70% Cocoa Dark Chocolate, grated

1. Pre heat the oven to 180degrees and line two baking trays with baking paper. In a medium sized mixing bowl, mash the bananas to a smooth consistency. Add the egg and whisk together. Add the vanilla, maple and melted coconut oil and gently mix together well.
2. In a large mixing bowl combine the Oat flour, Buckwheat Flour, Oats, coconut and baking powder. Mix together well.
3. Combine the wet and dry ingredients together, grate in the dark chocolate and gently fold in to combine.
4. This recipe should come with a warning, it’s a  very sticky mixture. Have a bowl of water handy and wet hands prior to rolling the mixture into small bowls. Place on the baking paper and gently flatten each ball into small disc like shapes. Repeat the process with the entire mixture and transfer to the oven. Bake for 14-17 minutes or until golden, checking regularly to ensure they don’t burn (depending on the strength of your oven). Allow to cool slightly before serving xx

The Mindless Munch Plus a Cinnamon & Turmeric Latte

If you’ve ever found yourself standing in your kitchen, munching on a few rice crackers, only to discover you’ve demolished the entire pack, the article I wrote for Your Zen Life will surely resonate. I coined the phrase ‘The Mindless Munch’ to best describe that feeling many of us know all too well. For my ‘5 Tips To Turn The Mindless Munch Mindful’ plus a  Cinnamon & Turmeric Latte which promises to tame the most stubborn cravings, please follow the link over to Your Zen Life xx

Cinnamon & Turmeric Latte
Recipe by Shelley Kamil


Back To Basics – Nourishing Chocolate Crackles

Nourishing Chocolate Crackles ShelleyKRecipes

Once upon a time, kids parties meant a few honey joys, chocolate crackles and maybe some jelly filled orange skins, if you were lucky. From what I’m told, things were simple back then. In an age where visual social mediums are saturated with images of kids party decor, towering sugar coated cupcakes and rainbow layer cakes, it’s no wonder even the most unaffected parents are feeling the pinch. And in an adult world where the words, ‘I Quit Sugar’ have become common place, how come so many kids parties look like a candy store just exploded? A juxtaposition of sorts, which begs the question, how do we strip things back, take the pressure off and simplify? And if we fail to do this, do we risk losing the essence of what kids parties are all about?

In an effort to keep this year striped back to basics, I decided to try my hand with some old school favourites, none other than chocolate crackles. To make a healthier, more wholesome version, I used coconut sugar and raw honey to sweeten, organic brown rice bubbles as the base and coconut oil to hold it all together. Keeping it clean need not mean going without, complete with sprinkles and edible glitter, these delicious little treats resulted in some pretty satisfied little chocolate covered faces.  With only a handful of ingredients, not only are they easy to pull together, but there’s something to be said about being able sit back at your own kid’s party, rest assured that the food being served is actually nourishing their little souls.

Nourishing Chocolate Crackles

(Makes approximately 12)
3.5 cups brown rice bubbles
4tbs coconut oil
1/4 cup raw cocoa
4tbs raw honey
2tbs coconut sugar
Edible Glitter

1. Lay out 12 cupcake liners on a plate ready to go. In a large pot over low heat, heat the coconut oil, just as it’s melting add the cocoa, coconut sugar and honey. Gently stir mixture until the coconut has melted and blended to form a smooth paste. Remove from the heat, careful not to burn.
2. Add the brown rice bubble as mix together gently but rapidly. Fill paper cups immediately and then allow to cool. Transfer to the fridge and store in an air tight container.




Manifestations, 5 Tips to Beautiful Skin & My Almond Butter-Choc Beauty Balls

Almond Butter Beauty Bliss Balls

They say the higher your vibration, the greater your manifestations. Writing for the ever inspiring Your Zen LIfe, was one of those manifestations. In 5 Tips to Naturally Beautiful Skin, the age old saying, you don’t know what you’ve got till it’s gone, couldn’t be more poignant. If you’ve ever found yourself fixated with a tiny blemish, a fine line or a wrinkle here and there, head on over to Your Zen Life for the full Article. Plus, my recipe for Almond Butter & Dark Chocolate Beauty Balls, the perfect antidote to late night chocolate cravings, incorporating key ingredients for beautiful, radiant skin.