Coconut and Bliss: Health Tips and Peanut Butter Slice Recipe

Coconut and Bliss: Health Tips and Peanut Butter Slice Recipe


Healthy ice cream? Too good to be true? Not for Sophie Fisher.

The face, body and brains behind @coconutandbliss shares her healthy, holiday and style tips along with recipes that need to be seen to be believed!


Shop the Valerie Tie Bandeau in  Brown Spot  or  White Spot ,  Kirk Shorts  and  Dusters Shorts . 

Shop the Valerie Tie Bandeau in Brown Spot or White Spot, Kirk Shorts and Dusters Shorts

Peppermayo: Tell us, why you were inspired to start Coconut and Bliss? 

Sophie Fisher: I love creating healthy recipes, photography, travel as well as visiting healthy hot spots and started using Instagram as a way to combine my love of these things. People wanted to keep up with it all (especially my healthy recipes) and before I knew it, my account was growing!

PM:  You’ve recently been to sunny Noosa, what are your never-fail holiday essentials?

SF: Coconut oil (the best moisturiser), at least 4 bikinis, a Nutri-Bullet (bit heavy for the suitcase, but worth it for the morning smoothie!), plenty of sunscreen, a BB cream for a natural, beachy look and running shoes for my morning workouts.

 PM: Any Noosa healthy hotspots we should know about?

SF: Sum Yung Guys is a really groovy Asian restaurant with delicious food, Bistro C – the best breaky view, Blended for the best acai, El Capitano for pizza and Coconut Head for delicious juice, cocowhip and raw cakes.

PM: What’s your no.1 tip for treating yourself on holiday, whilst not blowing out?

SF: Cocowhip is a great alternative because it tastes like ice cream (it’s 90% coconut water!), healthy ice blocks made from pure fruit (I love the brands Pure Pops and Frozen Sunshine). That being said, I always treat myself to quality gelato when I am on holidays! I also love getting pasta and pizza but always order a salad on the side as well to make sure I’m squeezing in some greens.


PM: Top 5 Sydney cafes for a kick-ass breakfast?

SF: Lox Stock and Barrel (my fave smashed avo ever), Fruitologist, Bare Naked Bowls, Egg of the Universe and Shuk.

PM: We imagine your days are pretty busy! What are your favourite on-the-go snacks to keeping your energy up? 

SF: Cacai bliss balls, smoothies, tamari almonds and dates filled with peanut butter (tastes like fudge).

PM: What's a typical weekend outfit for you?

SF: I love a coloured crop top with a ripped denim skirt/ shorts and sneakers for something more casual, or else a short, loose fitted linen dress with a small heel- perfect for a Sunday session! 

PM: Favourite trend for the New Year?

SF: Retro sunnies! I have about 100 pairs! I think they pair so well with graphic tees and denim and can completely transform an outfit.

PM: Any camera tips for taking the perfect foodie photo?

SF: Natural lighting is so key. Around 9am in the morning and 4pm in the afternoon are the times where lighting is optimal. In terms of editing, opt for something subtle- my personal favourite filters on VSCO app.

PM: Any advice for those wanting to start their own health biz?

SF: Yep - be innovative! There are so many health businesses out there so you have to think of ideas that have never been done before and just get them out there through social media. Find something and make it your own. For example, I specialise in healthy treats and finding alternatives to junk food.




1 cup almond meal

1/3 cup buckwheat flour

1/3 cup coconut sugar

1 tsp vanilla bean powder

1 tbsp mesquite (optional)

1 tsp baking powder

½ tsp salt

¼ cup coconut oil, melted

1 cup smooth peanut butter (my favourite is Pic’s)

3 eggs, lightly whisked

1/3 cup coconut milk

100g raw dark chocolate, roughly chopped

1. Preheat the oven to 180 degrees Celsius.

2. In a bowl, add all dry ingredients and stir.

3. Next, add all the ‘wet ingredients’ and mix until well combined.

4. Stir through the chocolate.

5. Grease and line a rectangular baking tin (about 15 x 25 cm).

6. Place the mixture into the lined tin and flatten using the back of a spoon.

7. Bake in the oven for 25 minutes or until it is just cooked through.

8. Allow to cool then cut into squares.

Makes 8.




4 frozen bananas 

1 tsp vanilla extract
4 medjool dates
¼ cup almond butter

1 tsp sea salt
¼ cup coconut milk

Toppings: buckinis, banana, cacao nibs, raw treats (if desired)

Place all caramel nicecream ingredients in a high power blender. Blend until smooth and serve into bowls.