Rachel's Fit Kitchen

plant based + tasty + easy



Pink Pitaya & Strawberry Nice Cream

Pitaya is the strange looking fruit of a cactus native to Mexico. The fruit is famous for making refreshing smoothie bowls, nice cream and drinks, and the pink pitaya has an amazing naturally vibrant color!

7oz (200 grams) frozen pink pitaya/dragon fruit
3 cups frozen strawberries
3 frozen bananas, peeled
1-2 tbsp agave or maple syrup (optional)
1/2 cup fresh berries
4-6 waffle cones

1. Place frozen fruit into a high powered blender and pulse until smooth. Add a little water or plant milk, if needed to get it moving.

2. Return to the freezer for 2 hours before serving. Top with fresh berries.

Makes 4-6 waffle cones, depending on size you make them! Enjoy

Fudgy Walnut Brownies

How do you like your brownies? Crispy, chewy or fudgy? I like mine to crispy on the outside and fudgy on the inside! …. and if given the choice, I like my brownies to be healthy (but not necessarily taste healthy hehe).

These brownies are gluten free because no flour is used! Instead cacao powder and black beans are used to create super rich and fudgy brownies. Don’t worry about the black beans… I know it’s kinda weird…but I promise you won’t taste them!


1 15oz / 425g can black beans, well rinsed and drained
2 tbsp ground chia seeds
5 tbsp coconut oil
3/4 cup cacao powder
1 tsp vanilla extract
1/2 cup coconut sugar
1 1/2 tsp baking powder
Pinch of salt
1/2 cup raw walnut pieces

1. Preheat the oven to 350F/175C.

2. Prepare chia eggs by mixing together ground chia with 5 tbsp water. Allow to thicken for five minutes. 

3. Line a 8 inch/20cm rectangle baking tin with parchment paper. Spray with cooking oil (this will help to form crispy edges).

4. Put all remaining ingredients into a high powered blender (besides the walnuts) and blender until well mixed and beans are puréed. Scrap down the sides. Add a little bit of plant milk if you find the mixture is too thick (don’t add more than 1/4 cup of plant milk).

5. Add the walnut pieces to brownie batter and mix well.

6. Spoon brownie mixture into the prepared baking tin.

7. Bake for 25 minutes or until a skewer inserted into the brownie comes out clean.

Allow to cool for a few minutes before eating. Dust with cacao powder, if desired.


Cut into 9-12 brownie slices

Maca Crunch Truffles

img_9727Hands up if you like to have a little sweet treat everyday 🙋

This weeks sweet treat are these decadent Maca Crunch Truffles.

1/2 cup raw walnuts, divided
1/2 cup cacao butter, melted
1/2 cup coconut butter, softened

1/3 cup maple syrup
1/4 cup coconut sugar
2 tbsp maca powder
1 1/2 tsp vanilla extract
1/4 tsp sea salt
1/2 cup sweet cacao nibs, divided

1. Place is 1/4 cup of walnuts in a food processor. Add the cacao butter, coconut butter, maple syrup, coconut sugar, maca powder, vanilla, and salt. Process until well combined.

2. Add the last 1/4 cup of walnuts and 2 tbsp of sweet cacao nibs and process briefly to chop, but leaving a little texture.

3. Spoon into a bowl and refrigerate for about 20 minutes to slightly harden. 

4. Grind the remaining sweet cacao nibs in a spice grinder to form a coarse powder, and place into a small bowl.

5. Use a melon ball scooper to form truffle mixture into balls, then carefully roll the balls in cacao nib powder to dust the outer surface. Place balls on plate and refrigerate for one hour to set completely, then store at room temperature.

I hope you’ll give the recipe a try- trust me, they are sooo scrumptious!

Recipe from Navitas Naturals

Mint Chocolate Chip Nice Cream

One of the hardest things I found about transitioning to a plant based diet is finding alternatives to ice cream! But I’ve found that coconut cream makes an amazing base for vegan ice cream. The coconut milk gives the nice cream a similar texture and creaminess to ice cream. Add fresh mint and chocolate and you’ll be in heaven!

3 cups coconut cream
1/2 cup fresh mint leaves (firmly packed)
1/2 cup cup brown rice syrup
1/4 cup dark chocolate
1 chocolate protein bar
1 chocolate-mint protein bar

1. Add coconut cream, mint and brown rice syrup to a high speed blender and blend until smooth and creamy.

2. Pour into a container, cover and freeze for four hours.

3. Melt chocolate in the microwave for a few seconds until melted or in a glass bowl over a pot of boiling water.

4. Remove mint chocolate chip nice cream from freezer. Return to the blender and blend again (this helps break up any ice crystals, so it’s nice and smooth and creamy). Return to container and stir through cooled melted chocolate and protein bar pieces. Return to the freezer and freeze for at least another 4-6 hours.

5. Remove nice cream from the freezer 20-30 minutes before eating to allow it to soften a little.


Create a website or blog at

Up ↑