Apple Crumble Protein Balls

I'm still celebrating the return of the Apple Crumble Açai bowl which is now available in all stores for the Winter season. Last week I did a recipe for a real Apple Crumble, and then this week I spent everyday thinking of what else I could make Apple Crumble flavoured. I'm properly obsessed. Here is my recipe for super easy, delicious Apple Crumble protein balls. Enjoy!


500g Almond Meal
1 cup Cashew Nuts
2 cups Dates
1 cup Dried Apple
1/2 cup Vanilla Pea Protein
2 teaspoons Cinnamon
1/2 teaspoon Nutmeg
1 cup Desiccated Coconut


  1. To start, give your cashew nuts a quick blitz in the blender so they are nicely crushed up. Pour the crushed macadamias into a large mixing bowl.

  2. Then put the dates and dried apples into the same blender and cover with 1/2 cup of hot water and leave to soak for 10 minutes.

  3. In the meantime combine the rest of your ingredients with the macadamia nuts in the mixing bowl.

  4. Once the dates have finished soaking, blend on high until the dates and water have completely combined and it has made a thick liquid. 

  5. Simply add the wet dates mixture to all the dry ingredients, combine and you are ready to roll. 

  6. I usually try and make my balls to be about 50g, but feel free to make them however big or small. 

  7. After you have rolled all the balls, finish off by lightly rolling them or dusting them in desiccated coconut,

These will last for a few weeks in the fridge. I have even frozen a batch which will last up to 3 months. Enjoy!

Love Sarah x 


A Real Apple Crumble

The only incredible thing about Winter is the fact that our Apple Crumble bowl comes back into stores. I had no idea when I created this bowl that is would become so well known. Whenever anyone says they know of Kiss the Berry the next thing they say is "OMG I love that Apple Crumble bowl"! It is the only bowl that we bring back every single year... well because, we would be crazy not too. 

So to celebrate our good friend Apple Crumbie coming back into stores today, here is my really simple recipe for a real Apple Crumble



Apple Filling:
5 Green Apples (Granny Smith), cored and peeled
1 Tablespoon Ground Cinnamon
1/2 Tablespoon Nutmeg
2 Tablespoons Coconut Sugar
1 Tablespoon Vanilla Extract

Crumb Topping:
2 1/2 Cups Almond Meal
1 Cup Traditional Oats
3/4 Cup Coconut Sugar
1 Teaspoon Cinnamon
225g Nuttelex or Butter, melted


  1. Preheat oven to 180°C (350°F). Cut your apples into 2cm cubes.
  2. Place the cubed apple, cinnamon, nutmeg, coconut sugar and vanilla in a large bowl and mix to combine. Transfer to an ovenproof dish. 
  3. To make the crumble topping, place the almond meal, oats, coconut sugar, cinnamon and melted nuttelex in a large bowl and mix until just combined. 
  4. Spoon the crumble mixture over the apple. Bake for 40–45 minutes, or until the crumble is golden and the apples are soft. 

Enjoy and keep warm xx

Vegan Cinnamon Scrolls

Sarahs Vegan Cinnamon Scrolls


Makes: 12 Large Scrolls
Prep Time: 2 hours
Oven Temperature: 180

Before I started Kiss the Berry, I spent 6 months traveling around the USA, which is where I came across my first ever Acai bowl and the idea for KTB struck. But while I was munching down on Acai bowls I was also obsessed with cinnamon scrolls. Not the healthy kind in this recipe though. So of course, I made it my mission to recreate the scrolls to be as healthy as possible. These are vegan & refined sugar-free!


2 cups Almond Milk
1/2 cup Vegan Butter or Nuttelex
3 teaspoons of Instant Dried Yeast
1/4 cup Coconut Sugar
5 & 1/2  cups All-purpose Flour

1/2 cup Vegan Butter or Nuttelex
3/4 cup Coconut Sugar
3 teaspoons Ground Cinnamon

Icing (Optional):
1 cup Icing Sugar
2 tablespoons Almond Milk
1 tablespoon Vanilla


  1. To start, put the almond milk and vegan butter in a bowl together and blitz in the microwave until the butter has just melted. 

  2. You want the butter mixture to be just warm and it is really important that it isn't too hot. This will help the yeast activate. 

  3. Pour the mixture into a large mixing bowl and then sprinkle over the yeast. Do not mix it and allow for it to sit on top of the mixture for 10 minutes. 

  4. Then add 5 cups of flour and the coconut sugar. MIx until combined but don't overwork. 

  5. Gladwrap the bowl and set aside to rise for 1 hour. It should double in size. 

  6. Pre-heat your oven to 180 degrees Celsius.

  7. After the dough has risen, take off the glad wrap and add in the final 1/2 cup of flour and mix. 

  8. Dust flour over your bench and roll the dough out to make a long rectangle. Make sure the dough is at least 1 cm thick. 

  9. Melt your Vegan butter slightly and brush onto the pastry evenly. Then sprinkle over the coconut sugar and cinnamon. 

  10. Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down.  I then use a string to cut end of the scrolls off and then into 5 cm scrolls. 

  11. Place in a baking dish leaving just enough space. When they rise and bake they will come together. Cover with glad wrap.

  12. Set the rolls aside again in a warm place for 30 minutes and allow to rise. 

  13. To prepare the icing. In a medium-size mixing bowl, whisk together powdered sugar, almond milk, and vanilla until smooth. I choose not to have icing on mine so instead, I drizzle them with some coconut nectar or maple syrup. 

  14. Remove the plastic wrap from the scrolls and make at 180 degrees for 25-30 minutes or until golden. 

  15. If you chose to make the icing, drizzle over the scrolls while it's still warm. 

 Don't forget to enjoy!

Love Sarah x