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Persimmon crumble bars


 These delicious persimmon crumble bars are dairy, gluten and refined sugar free. We sub out refined sugar for plant sugar, and you can mix and match with your persimmon fruit of choice. 

Best served warm with your favourite (cold) Rebel mylk. We love ours with Chai.



  • 1 stick plus 5 tablespoons unsalted vegan butter, room temperature, plus more for pan
  • 1 cup sugar (we used coconut sugar)
  • 2 cups gluten free flour
  • 1 teaspoon coarse salt
  • One 1/4 pounds ripe persimmon (we used Hachiya as they are great for baking, Fuyus should work well too), then mush into smaller bits
  • 1/2 cup sugar (we used coconut sugar)
  • 2 tablespoons gluten-free flour
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon coarse salt



  1. Preheat oven to 375 degrees. Butter an 8-by-8-by-2-inch cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment. 

  2. Crust: Beat butter with sugar in a bowl until light and fluffy, about 3 minutes. Scrape down bowl. Add flour and salt; beat until dough forms clumps but does not completely hold together. Press two & 1/2 cups flour mixture into bottom and 1 inch up sides of prepared pan. 

  3. Filling: Stir together persimmons, sugar, flour, lemon juice, and salt in a bowl. Pour into crust. Crumble remaining flour mixture evenly over top, squeezing to create clumps. Bake until bubbling in center and crust is golden; give it about 1 hour, 10 minutes (if browning too quickly, tent top with foil). Let cool for 20 minutes. Remove from pan and let cool completely on a wire rack for about 1 hour. Cut into 2-inch squares.

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Chocolate Orange Nice Cream with Hot Chocolate Sauce

Guest blogger Sarah (Instagram: @sarahmalcs) has wrapped up the season with this tasty treat. 
It’s ice cream – done differently.  No refined sugar, no additives, no preservatives. And no compromise to taste. The orange flavour adds a festive feel to this (healthy) dessert but you can enjoy it anytime, anywhere. We certainly will…


 3 frozen bananas

1/4 cup Rebel Kitchen Chocolate Orange Mylk

1/2 tsp orange zest

1 tsp raw cacao powder


For the sauce:

2 tbsp coconut oil

2 tbsp raw cacao powder

2 tbsp Rebel Kitchen Chocolate Orange Mylk




  1. Place the frozen bananas in a food processor and blitz until broken down.


  1. Add the mylk, orange zest and cacao powder and blend again until thick and creamy. Be careful not to go a step too far to a smoothie consistency.


  1. Spoon into bowls and pop in the freezer whilst you make the sauce.


  1. To make the sauce, combine all of the ingredients in a bowl and place in the microwave for 20 seconds. Remove and stir well until sauce begins to thicken. Heat again for a further 10 seconds if you prefer it hotter. Alternatively, you can heat the sauce in a double boiler over simmering water and stir until melted and thick.


  1. Remove ‘nice’ cream from the freezer and pour the sauce over the top. The hot sauce should harden as it reaches the cold ‘nice’ cream.


  1. Top with cacao nibs and mandarin slices and enjoy!
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Rebel Kitchen Chocolate Orange Pancakes


It’s not Terry’s, it’s…..

Rebel Kitchen Chocolate Orange Pancakes, created by our blogger of the month Sarah (Instagram: @sarahmalcs). Sweet, fluffy, light – and 100% refined sugar free. You won’t want to share. Especially not with Terry. 



– 1 banana

– tbsp chia seeds

– 1/3 cup oats

– 1/2 tsp cinnamon powder

– 1/3 cup Rebel Kitchen Chocolate Orange mylk

– pinch of salt


For the sauce:

– 1 tbsp coconut oil

– 1 tbsp peanut butter

– 1 tbsp cacao powder

– splash of Rebel Kitchen Chocolate Orange mylk



  1. In a blender, combine all the ingredients for the pancakes.
  2. Heat 1 tsp coconut oil in a pan and fry pancakes until bubbling and then flip over until cooked through.
  3. Stack on a plate and prep the sauce.
  4. Melt coconut oil in a bowl in the microwave and then add remaining sauce ingredients, mixing until well combined and thick.
  5. Pour over the pancakes and enjoy with cacao nibs and mandarin slices!
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Vegan egg(less)nog latte recipe


Christmas. The perfect time to indulge.

This vegan egg(less)nog latte is a rich, tasty, Christmassy treat, made using nothing but whole ingredients.

Our blogger of the month Sarah (Instagram: @sarahmalcs) created it using our rather festive Chai Mylk. The grown-up version includes a splash of dark rum, too. Well, it is Christmas…


To serve three you’ll need:


1/2 cup Rebel Kitchen Chai Mylk

1 cup coconut milk

1/2 cup water

4 pitted dates

1/2 cup pecans

1 tsp cinnamon

1 tsp ground nutmeg

1 tsp vanilla extract

2 shots dark rum (optional)





  • Throw all of the ingredients into a high-speed blender or nutri bullet. 
  • Blend until deliciously creamy.
  • If you want to serve chilled then pour into glasses and enjoy with a dusting of nutmeg.
  • Alternatively for a hot beverage, pour the mixture into a pan and place over a low heat. Stir gently until mix is hot but not bubbling. Add the rum (if you’re including). Pour into glasses and enjoy!


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Gingerbread Christmas Cookies with a Chai Cashew Icing

There’s a bit of prep involved in making these Gingerbread Christmas Cookies. Still, as they say, the best things come to those who wait. And these are definitely worth the wait. You can have some fun creating an entire Gingerbread family, too.

Thanks Sarah (Insta @sarahmalcs) for this delicious Christmassy creation. 


– 2 heaped cups spelt flour

– 1/2 tsp baking powder

– 1 tsp ground cinnamon

– 1/2 tsp ground nutmeg

– 1 tsp ground ginger

– 3/4 cup dates

– 2/3 cup melted coconut oil or Rebel Kitchen Chai Mylk

– 4 tbsp maple syrup 

– 1 tsp vanilla extract

– 1 chia egg *

– pinch of salt


* Combine 1 tbsp chia seeds with 2 tbsp water. Allow to soak for 10 minutes.


For the icing:

– 1/2 cup soaked cashews (soaked for minimum of 4 hours)

– pinch of salt

– 3 tbsp melted cacao butter (can use coconut oil)

– 1 tbsp maple syrup

– 3 tbsp Rebel Kitchen Chai Mylk


(FYI: good idea to make the icing the day before and keep it in the fridge. It needs at least 3 hours to set)

Simply blitz together all of the ingredients in a high speed blender, food processor or nutribullet and leave to chill in the fridge.



  1. In a food processor, combine dates, spices and flour and blitz.
  2. Add oil, maple syrup, vanilla and chia seed egg and blend again until well combined.
  3. Remove the dough and flatten it out between two sheets of grease-proof paper. The dough should be about 3mm thick.
  4. Pop in the fridge for an hour to allow all of the ingredients to set. (Freezer for 15 minutes if low on time)
  5. Pre-heat oven to 150C.
  6. Cut the dough into shapes and place on a lined baking tray.
  7. Place in the oven and cook for 18-20 minutes or until golden.
  8. Remove from the oven and cool on a wire rack.