Indulging Innocently

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Indulging Innocently

Have your cake and eat it.

is what it says on the tin: Enjoy making sweet treats and eating them!

My recipes are mainly gluten-free, dairy-free, suitable for vegans and contain no refined sugar, so no one misses out! Focusing on delicious recipes made from healthy ingredients, it's my mission to create tasty recipes for all to enjoy.

30/10/2026

HALLOWEEN MUFFINS 🎃👻💀🕸

Ingredients:
For the muffins -
100g gluten-free flour
90g sweetener
30g cocoa powder
1 teaspoon baking powder
2 tablespoons smooth nut butter
2 tablespoons oil
1 egg, beaten
150ml milk of choice
1 teaspoon vanilla extract
6 small teaspoons berry jam

For the topping -
30g butter or margarine
60g icing sugar
1 tablespoon matcha powder
Edible eyes
White writing icing

Mix together the flour, sweetener, cocoa powder and baking powder in a large bowl.
Whisk together the nut butter, oil, egg, milk and vanilla then pour into the dry ingredients and mix together well to combine.
Divide the mixture between 6 cupcake or muffin cases sat in a 6-hole muffin tin. Spoon half into each, then add a small teaspoon of jam in the middle of each, then top with enough mixture to cover the top.
Bake at 180C for 15-20 minutes until risen, golden and firm, then leave to cool.
Meanwhile, beat together the butter, icing sugar and matcha powder until thick and smooth. Once the muffins/cupcakes have cooled, spread some of this over the top of each generously. Arrange some spooky eyes and draw funny mouths on each, allow to set for a little while then enjoy!

28/10/2026

SPOOKY CHOCOLATE PROTEIN BITES 🎃👻💀🕸

Ingredients:
100g oats
2 scoops vanilla protein powder Protein Works
½ teaspoon cinnamon
½ teaspoon ginger
3 tablespoons nut butter
3 tablespoons maple syrup
2 tablespoons oat milk

For the chocolate –
2 tablespoons coconut oil
70g dark chocolate

Make them!
First make the chocolate: Melt the coconut oil and chocolate then pour between a 6-hole Halloween shaped silicon mold tin so the base of each is covered in a generous layer of chocolate. Chill in the fridge for 1 hour to set.
Blend together the oats, protein, cinnamon, ginger, nut butter, syrup and milk until a cookie dough mixture forms.
Divide this between the molds and fill to the top of each then press down well, making sure it’s smooth at the top.
Chill for 1 hour – then pop out of the molds, turn upside down and enjoy!

26/10/2026

SPIDER COOKIES 🕸🕸🎃🎃

Ingredients:
For the cookies -
2 tablespoons nut butter
3 tablespoons maple syrup
2 tablespoons oil
80g oats
50g gluten-free flour
1 teaspoon cinnamon
½ teaspoon baking powder

For the decoration -
The Protein Ball Co. peanut butter balls, halved
2 tablespoons icing sugar
1 teaspoon smooth nut butter
1 tablespoon cocoa powder
Edible eyes

Make them!
Mix together the nut butter, syrup and oil.
In a bowl mix the flour, oats, cinnamon and baking powder. Pour in the wet ingredients and mix together to form a soft dough-like consistency.
Place balls on a lined baking tray and flatten with the palm of your hands to create cookie shapes. Bake for 10-12 minutes until golden then leave to cool.
Meanwhile mix together the icing sugar, cocoa powder, nut butter and a dash or two of water to create a thick consistency. Place this mixture into a piping bag.
When ready to decorate, once the cookies have cooled completely, pipe a little mixture onto the cut half of the protein ball and stick it in the middle of each cookie. Then use to ‘stick’ two eyes onto each, and pipe out 4 legs on each side of the protein ball.
Allow to set for 30 minutes, then enjoy!

12/10/2026

When you hear 'sweet potato brownies' you might think, hmmm, they may not be super tasty... But let me tell you these bad boys are simply divine!! They add texture and squidgyness to these (healthier) treats but still taste indulgent 😋😋

SWEET POTATO BROWNIES 🍠🍠🍫🍫

Ingredients:
1 large sweet potato, peeled, chopped and cooked until soft
2 tablespoons smooth nut butter
3 tablespoons maple syrup
2 eggs
50ml oat milk
1 teaspoon vanilla extract
120g gluten-free flour
50g sweetener
40g cocoa powder
1 teaspoon baking powder
1 teaspoon cinnamon
70g dark chocolate chunks

Make them!
1) Place the cooked sweet potato, nut butter, maple syrup, eggs, milk and vanilla into a food processor and whizz up until quite thick and smooth (or mash together well in a large bowl).
2) Add in the flour, sweetener, cocoa powder, baking powder and cinnamon and mix until combined. Mix in most of the chocolate, saving some pieces to scatter on top.
3) Spoon into a greased and lined 9x9 in baking tin and spread out well. Scatter over the remaining chocolate, then place in the oven at 180C for 15-20 minutes (if you need longer, cover with tin foil and do not bake any longer than 30 minutes) until dense and soft but still a little bit soft.
4) Allow to cool a little then cut into 9 pieces and enjoy warm or once cooled!

07/10/2026

SPICED PUMPKIN CARAMEL CHOCOLATE FLAPJACK BARS 🎃🥜🍫 such a delish autumn treat 👀😋

Ingredients:
For the base –
150g rolled oats Mornflake
3 tablespoons melted coconut oil The Coconut Company
4 tablespoons maple syrup Maple From Canada - UK

For the spiced pumpkin filling –
100g pumpkin puree
100g dates, soaked in boiling water for 10 minutes
4 tablespoons coconut sugar
2 tablespoons smooth nut butter of choice Pic's Peanut Butter
2 teaspoons mixed spice
1 teaspoon vanilla extract
30g coconut flour

For the coating –
100g dark chocolate
3 tablespoons coconut oil
30g white chocolate

First make the base – Mix together the oats, oil and syrup until combined then press into a lined tin to cover the base in an even layer. Set aside.
Place the pumpkin puree, drained dates, coconut sugar, nut butter, mixed spice and vanilla into a blender or food processor and blend well until smooth. Stir in the coconut flour.
Spread this over the base in an even layer then freeze for 2 hours until firm.
Meanwhile melt the dark chocolate and coconut oil. Remove the tin from the freezer and cut into bars then place on a wire rack. Spoon over the chocolate to cover the tops of each and allow to drip down the sides.
Next melt the white chocolate and drizzle a little over the top of each. Return to the fridge for 10 minutes – then enjoy!

05/10/2026

PUMPKIN, PEANUT BUTTER & CHOCOLATE TARTLETS 🎃🎃🍫🍫🥜🥜

Ingredients:
For the tartlets -
90g oats
40g ginger biscuits (can be gluten-free)
2 tablespoons nut butter
1 tablespoons maple syrup
2 tablespoons coconut oil, melted

For the filling -
1 sweet potato / 100g pumpkin / butternut squash chunks, cooked and cooled
2 tablespoons thick Greek or coconut yogurt
1 scoop vanilla or caramel protein powder
1 tablespoon peanut butter
2 tablespoons sweetener
Pinch of cinnamon

To decorate -
Melted dark chocolate, to drizzle
Granola, to sprinkle
The Protein Ball Co. protein balls, halved

Make them!
Blitz up the tartlet base ingredients and pulse well until the mixture comes together. Divide between 4 x individual loose bottomed tartlet tins and push across the bottom and up the sides.
Make sure the sweet potato / squash / pumpkin has no skin on then add to a blender with the yogurt, protein powder, nut butter, sweetener and cinnamon. Blend well until thick and smooth.
Divide this between the tartlets, fill each to the top and smooth out. Drizzle a little melted dark chocolate over each then top with some protein ball halves and granola.
Chill in the fridge for at least 3 hours. Then when ready to serve, pop out of the tins and enjoy!

01/10/2026

CHOCOLATE CHERRY BAKED OAT POTS 🍒🍒🍫🍫 whip up these super easy but delicious breakfast pots that feel like having dessert! 😋😋

Ingredients:
90g oats Flahavan's UK
2 tablespoons chia seeds The Chia Co.
2 tablespoons cocoa powder
1 scoop chocolate protein powder Protein Works
3 tablespoons sweetener
200ml oat milk
Fresh cherries, halved and stoned
50g dark chocolate chunks

Make them!
Mix together the oats, chia seeds, cocoa powder, protein powder and sweetener in a bowl then pour in the oat milk and stir together.
Spoon the mixture between 3 ramekin dishes to fill to nearly the top. Arrange the cherry halves on top and scatter some chocolate chunks over.
Bake at 180C for 12-15 minutes until firmed up and the chocolate has started to melt. Enjoy while still warm!

Address

Prestwich
M25

Website

http://www.spamellab.com/get-in-touch-with-spamellab/

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