Banana Bread | Livia's | Vegan + Refined sugar free

Another bit of recipe development and styling work for Livia’s (formerly Livia’s Kitchen) from a few months ago. I was asked to develop 3 vegan and refined sugar free recipes as part of a collaboration with Boots, this banana bread being a personal favourite.

Although I am not vegan myself I really enjoy the challenge of creating plant based recipes. Baking without dairy, eggs or refined sugars requires you to approach the process in a completely different way and discover new ways to replicate the flavours and textures that these ingredients bring to a recipe.

If you can’t get your hands on the Livia’s Brownie Nugglets simply sub in some more dark chocolate.

Banana Bread (Vegan + refined sugar free)


3 Overripe bananas 60g Coconut oil, melted (or Rapeseed oil) 80g Coconut sugar 100ml Almond milk (or other plant based milk) 200g Oat flour 1 tsp Baking powder 65g Pecans, chopped 125g Vegan dark chocolate (I use Bournville) 2 packs Raw chocolate brownie Nugglets, chopped in half


  1. Preheat the oven to 180ºC and grease and line a loaf tin with baking paper.

  2. Mash the bananas in a large mixing bowl, leaving a few larger lumps. Add the coconut oil, coconut sugar and almond milk and mix together.

  3. Add the oat flour, baking powder, 50g of the pecans, 100g of the dark chocolate and 1 pack of raw chocolate brownie nugglets and fold together gently until just combined.

  4. Tip into the prepared tin and scatter over the remaining pecans, chocolate and Nugglets. Bake for 40-45 minutes until golden and risen.

Coconut + Almond Ice 'creams' (Vegan) | Livia's

There’s a heat wave a’coming in the UK and I’m stocking the freezer with various frozen snacks for the occasion. In true Brit style we are planning on making the most of the sunshine - BBQing all our meals, drinking copious amounts of gin and most likely complaining that it’s too hot.

We have friends coming at the weekend, one of whom is vegan so I thought I’d take the opportunity to whip up a batch of these coconut and almond butter ice ‘creams’. I originally wrote the recipe for a job with Livia’s and they are a great vegan and refined sugar free alternative to ice cream and super easy to make. The almond butter goes a very pleasing chewy texture once frozen and works brilliantly with the creamy coconut base.

If you don’t have a popsicle mould you could layer it in the same way in a loaf tin or Tupperware and serve it in scoops instead.

Coconut + Almond Butter Ice’creams’


1 400ml Can coconut milk 1 tsp Vanilla bean paste 125ml Maple syrup 100g Almond butter

To decorate (optional)

75g dark chocolate⁠
1 Digestive biscuit

You will need a popsicle mould and 8 sticks⁠


  1. Whisk together the coconut milk, vanilla and 60ml of maple syrup.⁠

  2. Pour the mixture into the popsicle moulds to a quarter full and freeze for 20 mins.

  3. Mix the remaining 65g of maple syrup with the almond butter and spoon into the⁠
    moulds on top of the coconut layer. Reserve half of the almond butter mixture for the⁠
    next layer

  4. Pour a little more coconut mixture in so they are 2/3 full and place back in the freezer⁠
    for another 20 mins.⁠

  5. Repeat the process again, layering the almond butter first and finishing with the⁠
    coconut, until the moulds are full.

  6. Insert your popsicle sticks and freeze for a minimum of 4 hours, preferably overnight.

To decorate (optional);

  1. Melt the dark chocolate and blitz or bash the biscuit to a coarse crumb.

  2. Remove the popsicles from their moulds, drizzle with the dark chocolate and sprinkle⁠
    over the cookie crumb.