Saturday, July 11, 2015

The Price Of Sex

I have never been comfortable with the idea of making flesh into a commodity. I feel like the choices women make in first world countries to be 'empowered' by selling themselves hurts people who we don't see, because it contributes to the demand for this industry. 

This shouldn't be confused with my position on sex, in fact I have been called a prude. The definition of prude is "a person who is or claims to be easily shocked by matters relating to sex or nudity." Anybody who knows me, knows this is the exact opposite of me. 

I celebrate sex, love and everything in between. What makes me uncomfortable is circumstances for these women who need to sell their bodies (the ones by choice and the ones who are forced) and the stories behind the men.

Of particular interest to me and off topic slightly, is the idea that western culture promotes where unless you're married, you are single and it is ok to engage with prostitutes or strippers (to varying degrees depending on the people) because it is your 'last night of freedom'. 

And then the notion of being married meaning it is 'game over' and the idea breeds a society where it is considered normal and ok to want to get 'away' from the 'ball and chain' and seek solace in the arms of a naked 20 something. 

Don't get me wrong, I don't go around judging people who do things I don't personally agree with - I just really question the whole institution and the ideas around what a relationship, sex and love is.

Wednesday, June 10, 2015

Beyonce's Vegan Diet - Get Over it Vegans!

Hi all, 

After seeing the uproar on my social media feed tonight after Beyonce declared she will be following a vegan diet, I felt I needed to say something. 

I don't normally become involved in these types of conversations anymore, mainly because I find vegans can become so obsessed with labels that they lose the understanding of a bigger picture thus rendering a conversation pointless.

I think that Beyonce following a vegan diet is great for the following reasons:

1) Anything that reduces suffering is a GOOD thing

Anything that raises awareness in this cruel heartless world is a good thing. A GOOD thing. Everyone does not need to go abolitionist vegan or nothing. We should always support ANY positive step anyone makes in their life which directly reduces the suffering to a living being. Not being supportive is counter productive to the movement. 

2) Beyonce's influence is HUGE

Her millions of followers will see that she is trying to be vegan (whether it be for health is irrelevant) it will raise awareness about the topic and get people thinking on some level - which is more than any of these keyboard warriors can do. 

3) But I have seen her wearing fur!!!!

Fur is disgusting. So is leather, meat and dairy. Any product from an industry that tortures and hurts animals is disgusting. However, it seems there is a focus on the fur. Anyway, lets roll with that assumption that fur is the worst. How is it relevant to the conversation? She has worn fur and is now choosing to publicly announce a vegan diet. Keyword here is DIET, she has not said 'I have become a vegan!!' - she is choosing it for health reasons as a diet only. Perhaps this decision may create an onflow effect as she learns more about it and becomes an ethical vegan. Her choice should be supported (or atleast not burnt down), because the positive effects outweigh anything else.

She is now partnering with the 22 Day Diet author to develop a Vegan meal delivery service, certainly a positive outcome.

Tuesday, April 7, 2015

Best Vegan Lipgloss

Hey everyone,

As a long term user/lover of mineral makeup, I have tried pretty much every brand on the market. There are so many vegan friendly mineral makeup brands - but which ones perform? When you're looking for the perfect pout and especially if you're shopping online, how do you know whether the lipgloss is too sticky/too grainy/comes off easily etc.

There are a few things to keep in mind when selecting your perfect lipgloss:

  1. Budget: Mineral products can differ drastically in price, depending on the ingredients and brand. So, this will certainly impact which brands you will consider.
  2. Preferred Application: Do you prefer a pot, a stick or a brush? If you don't love the applicator and it ends up being at the bottom of your bag, its not worth buying.
  3. Know What Colours Suit Your Complexion: When you're choosing a lipgloss, think about your complexion. For example, if you have olive skin, avoid yellow based hues. 
  4. Is It For Everyday Wear: If this is a lipgloss for everyday wear, you are more likely to not want super glittery or crazy shimmer.
  5. Are You Happy to Re-Apply: Remember that a true mineral product does not last for ages, you do need to reapply every so often. So, if you want a lipgloss that stays on all day - you will need to look at chemical based options rather than mineral.

Here is my top three list of the best vegan and mineral lipgloss

1. Sugar Venom Mineral Lipgloss - AIKO $27.95

Why it is the best lipgloss:
  • Made in Australia
  • Recycled packaging
  • Every sale donates $1 to charity
  • Contains Organic Orange Peel Oil and Organic Jojoba Seed Oil
  • Mineral with Organic Ingredients
  • Moisturising and nourishing without being too sticky

2. Jane Iredale Lipgloss - SPICE

Why it is great:
  • Luxurious formula
  • Moringa butter
  • Avocado Oil
  • Moisturising

Click to buy this natural lipgloss online.

3. LAGLAM Lipgloss - FLIRTINI $35

Why it is great:
  • Australian made
  • Mineral

What are the cons
  • On the expensive side
  • Slightly grainy feel (but some people prefer this to creamy)

Click to buy this natural lipgloss online.

Tuesday, September 23, 2014


Me: "Excuse me, do you use Bonsoy?"
Sub-standard coffee shop: "No, sorry we use Vitasoy or 'insert random gross brand here'"
Me: /horrified expression

The above conversation is common amongst new cafes and discerning soy drinkers who know what a soy coffee should taste like. The fact is, if you are a cafe and you do not use Bonsoy, you are behind the times.

This is not some marketing gimmick or crazy brand affinity (Though it could very well be, I could spend an entire hour discussing the sexy silky matte yellow box) but rather, it is about the science of how Bonsoy is made and why it is a superior milk to all others. When I walk into a cafe for a coffee, if I see they do not use Bonsoy, I will simply go elsewhere.

Why is Bonsoy worth the extra spend:

  • They use only golden organic soybeans
  • It is the only milk that tastes the closest to cows milk on its own
  • Most importantly, due to its manufacturing process, it is the ONLY soy milk that 'stretches' like cows milk
  • The froth is silky smooth and tastes perfect every time
  • Customers will KNOW a cafe is serious when they see they use Bonsoy - the yellow box is incredibly iconic
  • The milk will not form colloids

As a coffee addict who lives in Paddington, Brisbane, I have tried every single cafe in the area. I know which cafes suck and which don't. I won't go through all of them here, but I will mention a few.  

Plum Tucker on the left, Kettle and Tin on the right. Unfortunately, one ended up in the bin.


Bonsoy: NO  Worth going for vegan-friendly food: YES

Unfortunately, the coffee at Plum Tucker is highly inconsistent and most of the time not great. Today, I bought a large soy latte and yet again, I unfortunately couldn't drink the coffee. It does not help that the person making coffees appeared to be new and not a seasoned barista, but the milk was also sub par. Sadly, I had to throw it away and go get another coffee from Kettle and Tin. 

Last time I had coffee there, it was a similar scenario. The 'froth' on my latte was more like a teenage boys face of exploding moon-crater like pustules. The only redeeming feature of their takeaway coffee is the cute designs on their cups.

Most of their serious competitors in Paddington already use or have recently switched to Bonsoy, so lets hope they see the light. Because other than the coffee, their cafe is really fabulous! Great food, excellent variety for vegans/vegos/meat eaters, amazing smoothies and excellent atmosphere.


Bonsoy: YES   Worth going for vegan-friendly food: NO

I go to Kettle and Tin everyday to get my morning latte. Perfectly frothed, Bear Bones Espresso and skilled baristas make for a perfect coffee every time!

Food wise, well this isn't a food review but their food is great if you're not a vego/vegan. There aren't many options for those of us who don't consume animals and their secretions.


Bonsoy: YES   Worth going for vegan-friendly food: YES 

Sassafras are an iconic Paddington cafe who has been around forever. They're well known in the neighbourhood for their excellent service, great food and great atmosphere. A few months ago I had a Plum Tucker episode where I had to throw the coffee away because it was simply gag worthy, but recently their standard for coffee has gone up and they now not only use a better coffee blend but they also use Bonsoy. I remember walking in there after quite a while and saw my favourite yellow cartons stacked against the wall. My heart just did a hop, skip and a jump - I couldn't believe it! Finally, I could come back to being a Sassafras coffee customer with confidence! My life was set!

My only question mark is their baristas, as there still remains a slight inconsistency with the coffees and the proper manner in which the soy milk should be frothed. But, thats ok, I will let them off the hook ; -)

Food wise, great selections for lunch. They also have some vegan friendly cakes and now offer raw slices, as well!


Bonsoy: NO  Worth going for vegan-friendly food: NO

Though these guys use an inferior milk, their coffee is still better than Plum Tucker! Still, its somewhere I would only go if everything else was closed.

They also advertise themselves as being all gourmet - but really, there is nothing gourmet about the place. I don't know what it is about the cafe, I just never feel compelled to go in. It doesn't have a nice  appealing feel and nothing on the menu to get excited about.

Fundies Wholefood Cafe

Bonsoy: YES  Worth going for vegan-friendly food: YES 

View website

Good old Fundies - a classic - a hero - an icon! Everyone knows and loves Fundies. The overpriced yet still beloved local store and cafe. 

I spend a huge amount of money in this place. It's one of those 'walk in to buy a loaf of bread and walk out having spent $100'. But, onto the cafe. GREAT coffee every time, excellent service, great selection of healthy food with awesome options for vegos and vegans. It is somewhere that is very vegan-centric but not too 'vegany' or 'hippie' so you can bring the family and be assured everyone will love it! 

I keep saying this isn't a food blog, but I seem to be bringing up again and again. Anyway - their tofu scramble is the best thing you will ever eat in your life. It isn't like normal tofu scrambles  - it is melt in your mouth amaze balls with secret amazing ingredients topped with amazing stuff. That is my official review.

I would say best place to go in Brisbane for a vegan-friendly lunch or breakfast. Yes, even better than Green Edge.

Tell me more about why Bonsoy is better

Read full story on the Bonsoy website

There is a lot to be said for proteins. If you have the right ones handy, you can make spider webs, enzymes, even antifreeze and, if you can suspend them in water, a refreshing milky beverage. The trick is to keep them suspended in water.
Proteins are large, bulky, sticky molecules and by rights, they should clump together and drop out of solution. The reason they don’t is that they are covered in charged (positive or negative) chemical groups. The electrostatic charges on the molecules repel each other and they can never get close enough to entangle and clump. When this is the case, protein strands will stay suspended in liquid indefinitely. It’s called a colloid. The protein isn’t dissolved in the water, rather it’s a solid which floats around in it and never settles.
It’s a fine situation for a refreshing milky beverage until you begin to add acid. The proteins in your drink are endowed with an overall negative charge. Acids are strongly positive. As you add more acid to the drink, the acid begins to cancel out the negative charges which are keeping the protein strands apart from each other. The protein strands link up and clump together. And voila, curds and whey. If you were the kind of kid who always wondered what Miss Muffet was eating, let me help you out; the curds are the chunks of coagulated protein and the whey is the watery stuff in between. I wondered for years.
It’s a very useful process if you want to get proteins out of water. Bacteria eat the lactose sugars in milk and excrete lactic acid, and you end up with yoghurt or, eventually, cheese. If you start with soy bean extract, it’s a step on the way to tofu. It’s not so handy if you’re pouring latte art.
In coffee, acid is only half the story. Not only are you adding acid in the form of your espresso brew, but the milk is heated as well. The heat speeds up the process of acid-induced coagulation, but also has its own effects. If you go far enough with your milk steaming, the heat can damage the protein structure (denature it) in a way which makes the clumping problem worse. It’s what you see when you cook an egg and it turns from clear and runny to white and chunky. So if you’re making cheese or tofu, a little acid and heats is OK, I’d even recommend it, but it’s a difficult balance for a smooth soy latte.
Unscrambling the egg
It’s not every day you get a chemistry problem to solve in your coffee, and reports of baristas fighting back tofu in their cups around the nation was too much chemistry for us to resist the challenge. We roasted coffee. We collected soy milk. We bunkered down in the Rockingham cupping lab and we went to work.
First up, we made few basic measurements. We tested the pH of soy milks straight out of the bottle. Then we added measured amounts of acetic acid to samples of each milk and streaked them onto a black sheet to visualise clumping. We certainly got very different results from each of the milks. Some went to yoghurt almost straight away (I’m looking at you So Good), some thickened a little but wouldn’t go fully chunky, even with the addition of lots of acid. I’ve never spent so long peering into coagulated soy milk. It’s not something I want to do again.
Next in line was the coffee. We brewed up a range of our roasts and measured the pH. The results were surprising. The short version is that you can’t reliably predict the acidity of a brew by the taste. Some of our least acid-tasting coffees measured as the most acidic with objective equipment. For these roasts, it seems that the acid in the bean is too well balanced on the palate to perceive it.
Then we put it all together. Shots were poured of both our most and least acidic coffees, and soy milk was steamed and poured into each. Importantly, a milk thermometer was used to keep the micro-foam temperature at a standard 65°C.
The most surprising result was how few of the cups obliged with curds and whey. Only one of the milk brands tested separated to any real extent and the rest held together, even in our most acidic coffee. The milk which did fully separate, did so in all three of the coffees tested. But the separation was worse in the more acid one. It was a surprising result given how often one hears reports of curdling soy milk. I hypothesise that in many of these reports, overheating the milk is a factor. Alternatively, it could be that you’re using Pureharvest Nature’s Soy – whatever that turned to would probably have been delicious with oyster sauce.
The overall lack of curds isn’t to say that all the milks performed equally. Some definitely produced a more even and aesthetically pleasing micro-foam than others. The stand out performers were Bonsoy and Macro Organic Soy Drink. Some might be surprised that the ‘barista quality’ milks we tested were among the worst – they didn’t curdle, but it looked as if it was a real effort for them.
Finally we held the taste test. Have you seen those YouTube clips of babies getting their first taste of lemon? That moment when they realise just how horrible the world can be is comedy gold. You should stop reading right now and google it, or set up a soy milk taste comparison for two people with exquisitely sensitive pallets; it’s basically the same show.
I think the taste testers thought I was trying to poison them – with burnt plasticine and acetone if you believe my cupping notes. Not cool ‘barista quality’ soy. Not cool.
Jen, Chuck, I’m sorry. I never meant for that to happen.
In an amazing stroke of fortune (or design), it turns out that the two most presentable drinks were also the ones which didn’t make anyone dry retch. This is not a product endorsement, but based on this experiment, next time we make a soy coffee, we’ll reach for the Bonsoy first, followed by Macro Organic Soy Drink.
So if you’re having trouble with curds in your soy milk, it might not be the milk which is the problem (unless you are using Pureharvest Nature’s soy, in which case it almost certainly is). Try keeping a better eye on your milk temperature and see if that solves the problem – you may be denaturing your proteins. If your milk still isn’t presentable, try reaching for the two milks which worked best for us, Bonsoy and Macro Organic. If all else fails, we can recommend a lower acid coffee from our range – it’s all in the chemistry!

Friday, August 29, 2014

Making Okra Taste Tolerable

Hi everyone,

Growing up, my lunchbox contents managed to cause years of ridicule from classmates who had 'normal' sandwich boring lunches.

In my tiffin would be dishes like dhal tadka, coconut rice, cauliflower paratha and gulgula (deep fried banana/sultanas/flour/sugar which looked like poo but was amazing).

One of my favourite side dishes was turmeric okra. I saw okra in the supermarket today and had to pick some up to make this dish for myself. Some really don't like okra due to its 'gooey' insides (I don't mind a bit of goo). So, I don't recommend making this dish if you don't like okra to begin with.

So, here is a super easy recipe to make turmeric okra!

What you will need

  • Olive oil
  • Himalayan pink rock salt
  • Tumeric
  • Okra (as many as you want to eat)

What to do

  • Heat about 2-3 table spoons of oil in a large saucepan
  • Cut all of the okra in halves
  • On a small plate, add some turmeric (2 tablespoons to start) and pinches of salt - roughly mix them together
  • Get an okra half and press it on the turmeric mix
  • Place on the saucepan with the turmeric side face down on the oil
  • Cook till brown and slightly crispy

Tip: You can play around with different mixes. I keep it SUPER simple with just turmeric and salt...but you can add other spices such as chilli, paprika, cumin, garam masala etc.

This is all you need!
Get enough turmeric on the whole okra - but not too much.
Fry until crispy

Sunday, August 17, 2014

A Lazy Person's Guide to Tough Mudder

Hi everyone,

On Saturday 16th of August I completed the Tough Mudder obstacle course with my amazing team consisting of Phil, Jason, Carmel & Justin.

Leading up to the day, I was quite anxious for a number of reasons. Firstly, I have pretty terrible endurance and I didn't train enough. Every online guide I read suggested I need to train for 20 weeks and do 3-5miles per week plus 10miles per week plus blah blah exercise. Well, I was lucky if I did the odd 3-5km run once a week and the occasional group exercise.

Secondly, my arms are quite weak. Yeah, I know I had time to make them stronger - but I didn't. Instead, I spent my time eating treats and watching Seinfeld while I could have been doing chin ups.

Thirdly, I am in general quite lazy and find it difficult to get into a consistent habit. Ok maybe I lie, I am kind of 'fit' and do work out - but not consistently. And everyone knows that consistency is the key to any real fitness results.

The Tough Mudder Challenge: We arrived hyped up on coffee to the Tough Mudder Village, ready to take on the world. As we arrived, we were graced with rain, wind and ankle deep mud (goodbye clean shoes). We dropped our belongings off, gulped our pre-workout, widdled out the nerves and waited in the big crowd at the 'start' line.

Team Whitewalkers: Clean and pumped for the challenge!

As we anxiously waited in the rain to get started, the announcer kept leading us on with continuous false promises of 'you'll be starting in 30 seconds' - but, finally we were off! As we ran, we ended up at another 'start' line! It reminded me of this.

After taking the Tough Mudder pledge and jumping around for what seemed like an eternity - we were officially running on the course. Before we had even passed the 30 second mark, a guy elbowed me in the eye as we ran up a mud hill. 15 seconds later my (so-called) caring husband whacked me on my forehead with his watch causing an immediate large bump and cut (thanks babe). So, it didn't take long for little old me to get hurt.

Surprisingly, I found the running not too difficult on the mud. It was pretty cruisy - however, I did walk sometimes in between to catch my breath.

The first obstacle wasn't too bad, I think it was Kiss of Mud. I am quite small, so it was really a breeze.

Arctic Enema was far less horrifying than I imagined. However, the moment I bobbed my head out of the water I was scrambling like a wild woman to find something to grab onto to get out. I had lost mobility in my legs and felt like I was just frozen in place. I did manage to pull myself out and once I was fully out of the water thats when the pain began. It literally felt like I was being stabbed by 100 tiny knives all at once and I felt this urge to run really fast to warm my body up. I ran about 100m and immediately felt relief after doing that. So, all in all, its not too bad (not as bad as you can imagine in your head, anyway). Just do it quickly.

I was unable to do Leap of Faith. I tried, but I just didn't jump far enough to grab the rope. Even if I did grab the rope, though, unless I was able to hook a leg in, it would have been quite difficult to get myself up. You really need decent agility and arm strength for this one. Same with Hangin' Tough, I simply did not have the arm strength for this, I just fell down the moment I tried. Apparently only 30% of people make it through this one. Our champion teammate Jason on the other hand had no problems breezing through all of these challenges, he made it all look so effortless!

Mud Mile, Log Jammin and Sewrage Outlet were all quite straightforward for those with basic levels of fitness.

For those with a fear of heights like me, Walk the Plank was quite terrifying! When I looked down from the plank and saw how far the water was, I nearly shit myself. But, I just didn't give myself the chance to overthink, I just went for it...and I survived! I must have looked so scared, though - because one of the Tough Mudder guys swam up to me quickly asking if I was ok and knew how to swim.

The two wall climb obstacles were not too bad as we had major muscles available to help us over. Without the boys, I am not sure how I would have made Berlin Wall. However, I am sure some young strapping chaps would help out ladies like myself in need.

Much to my surprise, I couldn't make Everest. I tried several times and it was so close to the end, after I hit my hip falling down and saw a girl smash her nose, I didn't care for this obstacle anymore and walked off. I really thought I would make it...but maybe I jumped too early or didn't run fast enough...I don't know.

Electroshock Therapy is the last obstacle you face before the finish line. So by this point you just don't care anymore and want it all to end. We didn't really think, we just ran. Some of us were harder hit by the shock than others. I only had one shock on my leg - I cannot imagine the sensation had the shock happened on my facial regions!!

At the end they give you your head band and offer you beer. I'm sorry, but the LAST thing I want after doing an event like this is BEER. I want a coffee - a blanket - a Sidney Sheldon novel.

All in all, it was a pretty amazing experience and even better doing it with a supportive team. I couldn't imagine doing it alone. I highly recommend it to anyone looking for a fun challenge!

Not so white by the end of it...


1. Wear GOOD TRAIL shoes

The day before the event, I bought Adidas Kanadia 5 TR Women's Trail Running Shoes from SportsCo. I know all the guides say not to buy new shoes before the event and to use shoes you're used to - but the problem was that my normal shoes were pretty crap. I KNEW I would be in pain with the god awful Rubi running shoes I had. These ones were simply amazing. They gripped to mud like a leech to skin and provided exceptional support to my aching shin. 

2. Do SOME sort of training before hand

I am the worst person for suggesting this, as my training was unplanned, extremely sporadic and not very intense. But, try and have some sort of plan. If you have weak arms like me, 20 weeks out from the event you should be training them to get stronger (if you want to be able to do obstacles like Funky Monkey/Hangin' Tough etc). Focus on doing all body conditioning to strengthen your legs/core/arms as you will be using everything on the day. For me, I had no problems with obstacles requiring leg strength/general strength, but really fell short on arm strength obstacles. If I did TM again, then this would be my exercise focus. Endurance is a big element of the day, if you do plan to run. Many people walk, which would make it much easier. Try to run 5-6 weeks before the event 5kms twice a week or so at least. All these guides saying you need to do a bajillion miles a week is hogwash, the running isn't that taxing since its broken up with all the obstacles. There are all sorts of training guides on Youtube and the Tough Mudder website if you want something structured.

3. Have a great pre-workout

I had the Bulk Nutrients Nitric X Pre-workout in Pineapple/Orange. This definitely boosted my energy. I did, however, have WAY over the recommended amount. It suggests a max of 1 scoop...I put about 4-5 scoops in my water bottle, LOL!

4. Pay the extra for PREMIUM parking

Once you have been through the gruelling tough mudder course, the LAST thing you want to do is drag your weary cold ass back to your car which is a million miles away. Park your car at premium parking (which is about $25 more than regular parking) and you will only have to walk 150m. TOTALLY WORTH IT.

5. Wear a fanny pack (to fit jellybeans and nurofen)

I have waited my whole life to be able to legitimately write 'fanny pack' somewhere. Carmel lent me her pack to use and it was so useful. I managed to fit 3 energy gels, a small jellybean pack and 12 nurofen. All of these things managed to survive through endless mud and water.

6. Do NOT wear cotton or loose clothes

Try and stay away from cotton as best you can as it soaks up water and mud, which will only drag you down. I opted for drift wherever possible. That said, you're encouraged to dress up in a really is up to you. Just ensure to bring towels/warm clothes with you for the end, so that you can relax. They claim that there is a post-event party after - but seriously, f*** that. The moment you're out you will want to run to the car, warm up and get the hell out of there to a Maccas drive through for chips.

7. Do it with FRIENDS

Do it with people who will laugh when you fall, give you hand when you need it and won't want to race till the end. The whole event is so much more enjoyable with people!

7. Try not to stress out and just have fun

It isn't really a super difficult activity when you're there. Yes, it is exhausting and you feel like a 90 year old grandma days after - but during the event it's quite fun. I really did psych myself out a bit before the event and was worried I wasn't fit enough. But when I was there, I felt no pressure to do every course to perfection and there was a strong sense of camaraderie every step of the way.

Tuesday, August 6, 2013

Vegan Choc-Protein Balls (that are kind of raw!)

Hi guys,

EDIT: Since changing my blog name the picture watermark links are kind of irrelevant...but I can't be bothered updating them!

My husband is always asking for treats which are yummy but have high protein content - so, I had to find him something which was of course vegan, easy to make (as I am lazy) and delicious!

A friend sent him a recipe of raw protein balls and I copied the recipe exactly, but it turned out terrible. It was dry, gross and, I made some adjustments and do believe I have created the *perfect* choc protein ball. It is, however not totally raw. To make this you will need a good food processor.

I don't normally 'do' recipes...I just chuck things together and hope for the best or know how much of something to use by guessing..but I have tried my best to describe the required quantities to make this!


  • 250-300gms of regular (preferably organic) almonds 
  • 14 fresh pitted dates
  • 1/4 cup Goji Berries
  • 1 tablespoon of Maca Powder
  • 2 scoops of chocolate protein powder
  • 2 tablespoons of Loving Earth drinking chocolate powder or cacao powder
  • 3 teaspoons of coconut oil
  • 2-3 tablespoons of soymilk (please note, you will need to keep adding soymilk to achieve desired consistency)
  • Desiccated coconut for rolling the balls in
  • OPTIONAL: 1 tablespoon vegan honey, 2 tablespoons walnuts

  • In a food processor, combine all ingredients except coconut. Add more milk in if it seems too course/dry or the blades aren't spinning around properly.
  • Form into balls 
  • Roll balls in the desiccated coconut
  • Put balls onto a plate, into the fridge and leave for 30 mins before eating
  • Enjoy!

Mix all ingredients in food processor

This is a good consistency to get the mixture to. It doesn't have to be completely smooth.

Roll into balls and cover in desiccated coconut