Try These Easy Recipes From The Archives


I love to make up recipes! Experimenting in the kitchen is a great creative outlet for me. Sometimes it works out & sometimes, it doesn't. For the ones that have worked, I have refined, & refined again, until I am 100% happy with them. That's when they're ready to share! 

Since launching Camille Co., I have shared recipes in blog posts & e-newsletters. I think it's about time they are all in one place. I would love to hear from you if you have tried any of these! 

If you feel you are missing out on some recipes by not being signed up to our e-newsletter, click here to sign up.

Grab a pen & paper or turn on your printer because here they are:


4 Clean Camille Co. vessels (or vessels of a similar size & shape)
2 Tbsp melted dark chocolate (I used 8 squares of Whittakers)
1 c of milk (soy, almond or coconut milk all work, adjust according to dietary needs)
6 Tbsp chia seeds
1 c coconut cream
1/2 c frozen or fresh blackcurrants (any frozen berries may be used as a substitute)
1/2 tsp vanilla essence
1 Tbsp honey

Gently melt the chocolate in a small pan over a low heat. Once melted, add milk. Heat up & stir until all chocolate is smooth. Be careful not to get the milk too hot.  Place mixture aside & allow to cool to room temperature. Stir in 3 Tbsp of chia seeds. Pour mixture into vessels & put in fridge until set (approx. 2 hours).

Once set, blend together coconut cream, blackcurrants, vanilla & honey. Stir in 3 Tbsp of chia seeds & pour the rest of the mixture on top of set chocolate. Refrigerate for at least another hour, or until set.

Garnish with grated chocolate, blackcurrants & mint for a touch of green. Voila!


Sprig of fresh mint
1 Orange
1/8 - 1/4 tsp finely grated fresh ginger (depending on how much you like ginger)
Soda Water

Tear the leaves off the mint sprig & bruise by gently crunching the leaves between your fingers. Place in jug. Squeeze whole orange over the mint leaves & add ginger & ice. Fill with soda water & stir. Decorate with mint leaves & orange slices. Enjoy!

See the original blog post here


1/2 c almonds
1 c dates
1.5 c rolled oats
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground clove
Pinch of salt
4 Tbsp virgin coconut oil
2 Tbsp peanut butter
1 tsp honey
1 tsp vanilla
3 Tbsp coconut cream

3 Tbsp coconut oil
3 Tbsp maple syrup
1.5 tsp ginger
3 Tbsp coconut cream


Preheat oven to 180˚c. Blend almonds & dates together in a blender until chopped, add oats, spices & salt. Set aside. Melt together & stir coconut oil, peanut butter, honey, vanilla & coconut cream (this melts quickly so keep a close eye on it). Mix with the blended ingredients. Grease a baking tin with coconut oil & press mixture into the tin (I used a 20cm x 20cm square tin). Bake for 14 minutes. Leave in tin & set aside to cool.

Mix up the icing by melting the coconut oil, coconut cream & maple syrup together then stir in ginger. Pour icing over the base & put in fridge for at least an hour (on a flat surface) to set. Store in a cool place - As my friend Anna found out, it doesn't keep well when stored in a handbag haha.

See the original blog post here


3/4 cup of raw, unsalted almonds
1/4 cup of dessicated coconut
6 dates
Finely grated rind of 1 orange
2 Tbsp virgin coconut oil (the one that smells like coconuts)
1 tsp honey
1 large sweet potato (peeled & chopped into 40cm x 40cm cubes)
1 250g block of dark chocolate, broken up (I use Whittaker's Dark Ghana)
1 tsp vanilla essence 

Fill a large pot with hot water & add honey, stir until honey is dissolved. Boil the water. Once water has boiled, add sweet potato & simmer on low for 40mins.

While the sweet potato is simmering, make the base layer by blending the following ingredients (in this order). Almonds & desiccated coconut. Blend. Dates. Blend. Orange Rind. Blend. Once finely blended, stir in 1 Tbsp of the melted coconut oil.

Grease up either 6 ramekins or a cake tin with coconut oil. Push the mixture to make a base using the back of a spoon. Place in fridge while you finish the top layer.

In a separate container, put 1 Tbsp of coconut oil with the vanilla essence & only half the block of chocolate (broken up into pieces).

When the sweet potato is done (it should be a mash-able consistency), drain the water, then put into the container on top of the chocolate. Add the rest of the broken up chocolate & blend (I use a whiz stick). The sweet potato needs to be piping hot to melt the chocolate. Blend until smooth.

Take ramekins or cake tin out of the fridge & spoon the chocolate sweet potato mixture over the base. Smooth over the top with the back of a teaspoon or knife. Place back in the fridge for at least 3 hours to set.

When you are ready to serve, pull out of the fridge & garnish with a curl of orange rind. If you opted for ramekins, run a hot (but dry) knife around the dessert to remove.

See the original blog post here


100g deodorized coconut oil (or 100g butter)
3/4 c white sugar
1 c of feijoas
1/4 c of desiccated coconut
2 tbsp LSA mixed with 1/8 c of cold water (or 1 egg)
1/4 c of raisins
1/2 tsp fresh grated ginger (or powdered is ok)
1 tsp vanilla essence
1.5 c gluten free rice flour or high-grade white flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/8 tsp ground cloves or allspice (give a slightly different flavour)


1/4 c rolled oats
1 Tbsp virgin coconut oil
2 Tbsp brown sugar

If you’re making the vegan version, mix 2 tbsp LSA mixed with 1/8 cup of cold water & leave aside. Melt the coconut oil (or butter), add sugar & beat. Add feijoas, desiccated coconut, LSA mixture (or egg), raisins, ginger & vanilla. Beat well then fold in sifted dry ingredients. Pour mixture into lined or greased cake tin. Combine topping ingredients & sprinkle all over cake. Bake at 180 for 30-40 minutes.


Makes about 15 balls

1 Tbsp coconut oil
1 tsp honey
1 tsp peanut butter
1 c cashews
1 c oats
2 Tbsp LSA
10 dates
1/2 tsp vanilla essence
1/4 c cranberries
1/4 c pumpkin seeds
1 lime
1 Tbsp of desiccated coconut

In a cup, melt the coconut oil, honey & peanut butter, add vanilla, stir & set aside.

Blend cashews, oats & LSA. Add 5 dates & blend, add the remaining 5 dates & blend again. Transfer into a mixing bowl, stir in pumpkin seeds & cranberries. Grate in the zest of the lime & squeeze in the juice of half of it. Stir, then add the coconut oil, honey, peanut butter & vanilla mixture.

Roll the mixture into balls roughly 4cm diameter. Put desiccated coconut into a small bowl & coat the balls in coconut. Refrigerate for at least an hour then enjoy!


3 c thick cut rolled oats
1.5 c mixed nuts (I used almonds, peanuts & cashews)
1/2 c seeds (I used half sunflower seeds, half pumpkin seeds)
1 c  dried fruit (I used half raisins, half dried cranberries)
1/4 c chopped dried apricots
1/2 tsp ground cinnamon
1/4 tsp ground ginger
2 Tbsp coconut oil
1 Tbsp peanut butter
1/2 tsp honey
1 tsp vanilla

Pre-heat oven to 180˚c. In a big bowl, mix together oats, nuts, seeds, dried fruit, cinnamon & ginger.

In a separate bowl, heat coconut oil, peanut butter & honey until melted. Stir in vanilla.

Pour melted mixture into big bowl of dried ingredients. Stir well until the wet & dry ingredients are combined.

Spread mixture into a deep baking tray & bake for 6 minutes. Stir, then put back in the oven for another 5 minutes. Serve with fresh fruit & yoghurt.

I hope that you have enjoyed this blog post & will venture into the kitchen to give some of these a whirl. 

Until next time,

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