Sweet Deceits Chocolate Fudge Brownie Kit Review



The lovely people at Sweet Deceits kindly sent me one of their Chocolate Fudge Brownie kits to try out.


What’s inside?

The kit comes with a tray to make your brownies in, a bag of the dry ingredients and a bag of coconut oil, as well as detailed instructions. The only ingredients which are needed as extra are two large eggs.



The brownies only contain raw cacao powder, coconut oil, coconut flour, dried coconut blossom nectar and eggs. This means that they’re gluten-free, dairy-free and refined sugar-free so they can be incorporated in a range of different diets.


Nutritional Information

Per 35g serving: Energy 616kJ, 147.4kcal, Fat 7.4g, of which saturates 7.1g,Carbohydrate 17.0g, of which sugars 14.4g, Fibre 1.5g, Protein 2.3g, Salt 0.1g


The Verdict

I have to say that the kit was extremely easy to follow and I think it is pretty much fool proof – even my boyfriend would be able to make these (sorry Craig)! The brownies came out delicious and you wouldn’t have guessed that they’re free from refined sugar as they taste just like, if not better than, normal brownies. The kit was also very quick as you only had to mix everything together with two eggs and then put in the oven for 25 minutes. The only negative is that the kits are quite expensive, priced at £6.99 but I think they are definitely worth it for a treat and they do make 8 large brownies. I would love to try out the rest of the range – especially the Raw Caramel Slice kit!

Add me on Snapchat to see some snaps of me making the brownies – emilygetsstrong!

The kits are available from the Sweet Deceits website below.





Sweet Potato Chips

I’ve been asked quite a few times on my Instagram how I make my sweet potato chips so I thought I’d post up my method. 🙂


  • 1 sweet potato
  • Black pepper
  • Salt
  • Paprika
  • Coconut oil
  • Smoke & Spice seasoning from The Gym Chef



  1. Turn on the oven to the highest temp ~ 250C/fan 230C/gas 9
  2. Cut up the potato into slices which are reasonably thin
  3. Spray the coconut oil (or drizzle if not using a spray) over the sweet potato
  4. Season the sweet potato with the black pepper, salt, paprika and smoke and spice seasoning (can be omitted – add more paprika)
  5. Roll the sweet potato in the seasoning, ensuring all sides of the chips are coated
  6. Place in the oven for 10 mins
  7. Turn the oven down to 180C, turn the chips over and leave for another 10 mins
  8. Check on the chips and leave for another 5 mins or until crispFullSizeRender[5]



Healthier Carrot Cake

On the 3rd of February it was supposedly National Carrot Cake Day… I’m not sure if it was true but it seemed like a good excuse to try and make a healthier version of one of my favourite flavours of cake. Needless to say, I enjoyed this cake in front of the Great British Bake Off! 🙂 I should probably warn you that this recipe is very sweet as I have a massive sweet tooth…


For the cake:


For the icing:
  • 20g low fat cream cheese
  • 2 mini white chocolate Chocologic bars (could substitute for normal white chocolate)
  • 2g Sukrin icing sugar



For the cake:
  1. Turn the oven onto 180 degrees (fan oven)
  2. Grease the pudding tin with coconut oil
  3. Chop the date up into small pieces and put into a bowl
  4. Boil a kettle, add the boiling water to the bowl so the water just covers the dates and leave to soak for 10-15 mins
  5. Blend the date mix in a blender
  6. Add the dry ingredients – wholemeal flour, protein powder, cinnamon, Sukrin Gold and baking powder to a bowl and mix
  7. Add the blended date mixture into the bowl and mix
  8. If the mixture is very thick, add a small amount of water
  9. Add the (melted) coconut oil and vanilla essence into the mixture
  10. Grate the carrot into the mixture and mix
  11. Add the raisins into the mixture
  12. Put in the oven for 10-15 mins and use the old knife trick to check it’s done


For the icing:
  1. Put the Chocologic bars in a small bowl
  2. Place in the microwave for roughly 40 seconds until melted
  3. Add the cream cheese to the melted Chocologic bars and mix until smooth
  4. Add the Sukrin icing into the mixture and mix until smooth

Chocolate Protein Pancakes

If you follow me on Instagram (@emilygetsstrong), you’ll know that pancakes are my ultimate favourite breakfast. I thought that I’d share my go-to recipe for my pancakes as I personally LOVE them and they’re also a breakfast I always look forward to.




  1. In a large bowl, mix together the dry ingredients – oat flour, coconut flour, protein powder, cacao powder, baking powder and psyllium husks
  2. Then mix in the wet ingredients – egg white, almond milk and coconut oil
  3. Put a small amount of coconut oil in a frying pan on medium heat and swirl in round so the whole pan as been in contact with the oil
  4. Add the mixture to the pan
  5. Once small air bubbles start forming, use a palette knife to flip the pancake
  6. After a couple of minutes, or until the pancake is golden brown, add the pancake to your plate
  7. Add the banana and the blueberries/raspberries on top of your pancake(s)
  8. Drizzle the nut butter ALL over your pancake(s)
  9. Add flaxseed and chia seeds if desired

Enjoy! 🙂