Delightful Desserts: There’s a New Nutritionist in Town


There’s never a dull moment these days on Bondi Road! You’ve already read about our sweaty (in a great way) infrared sauna friends at Nimbus & Co, and now it’s time to meet Accredited Nutritionist Claire Barker from Whole Health Nutrition who’ll be practising from the beautiful Nimbus & Co wellness studio. Heads up – we’re talking about chocolate raspberry & hazelnut bark AND raw snickers bars in this blog… are you ready?

This week we’re delighted to have Claire sharing some delicious, yet nutritionist approved, dessert treats that’ll have you salivating in no time. Plus she’s got an awesome offer for our AGOGA community. Over to you Claire!

“I am VERY excited to be opening my new clinic across the road from AGOGA to offer nutritional advice and support to the local community.

As an Accredited Nutritionist, yoga fanatic (and instructor) and beach lover, I believe that by nourishing our bodies with a balanced whole-food diet, we give ourselves the best opportunity to thrive. This is something I live by in order to keep my ‘work hard, train hard’ lifestyle.

What we eat directly affects how we feel. If we do not give ourselves the right fuel to support good health, we will not feel or train at our best. With different dietary needs and lifestyle demands, it is vital to assess what is right for YOUR body in order to achieve optimal health and performance. Eat right, train right!

For many years I suffered with gastrointestinal health problems. These can affect not just your gut but also lead to low energy, headaches, increasing food intolerances, thyroid issues, sinus and skin problems… to name just a few. There may be several reasons why you’re not hitting your training goals or simply not quite feeling at your best on a day-to-day basis.

To celebrate kicking off Whole Health Nutrition’s new location across the road from AGOGA, I’m offering all AGOGA members 50% off their initial consultation for bookings made in September. Come along for a detailed nutritional assessment and we can explore your health concerns, as well as training and dietary needs.

There are limited spots so book now or drop me a line for a chat.

In the meantime, I couldn’t resist sharing with you some delicious, whole food, healthy treat recipes; here are two of my favs that keep me satisfied and feeling great!



Here’s my favourite treat to put on the table after dinner, cracking off piece by piece with your friends! Quick, simple and utterly delicious, this is for those fellow choccie addicts out there who want the perfect way to get your fix without the guilt.

Raw cacao is one of nature’s biggest superfoods, packed with antioxidants and nutritionally dense minerals. It provides one of the highest food sources of magnesium, which is a very common deficiency among people who are stressed and highly active (yes, that’s us)!

The natural tartness of the raspberries in this recipe work perfectly to cut through the slight bitterness of the cacao and the roasted hazelnuts provide an earthy depth of flavour.

Dairy and gluten free, it is vegan and paleo friendly. It is also free of refined sugars found in bought versions, using only a high quality maple syrup sourced from nature for its caramel richness.


  • 6 tbsp coconut oil
  • 4 tbsp cacao
  • 2 tbsp good quality maple syrup
  • ½ cup frozen raspberries
  • 40g hazelnuts, chopped
  • Optional: coconut flakes, zest of one orange, 1/4 tsp himalayan or sea salt


Gently warm the oil, cacao and maple syrup in a saucepan and pour into a baking paper lined tin. Alternatively, line and use a dinner plate.

Generously scatter the raspberries and hazelnuts (and any other additions) over the chocolate.

Place in the freezer for approximately 20 minutes for the chocolate to set, then serve!




I love helping people realise just how simple and easy it is to be healthy and these bars are a classic example. Following many requests by friends for a healthy alternative to a snickers, I whipped these up to show them not only can they eat it knowing it is a healthy treat but it tastes delicious too! Nuts… chocolate….coconut, YUM. Plus they’re dairy, gluten and grain free, while also vegan friendly.

Everyone has different taste preferences when it comes to sweeteners; whether it’s honey, maple syrup, coconut sugar or another, all bare different nutritional values but are essentially still sugar and should be used sparingly. In this recipe I used brown rice malt syrup – this is a low GI, gluten free sugar alternative made from brown rice. It provides a mild nutty sweetness that is predominantly made of maltose, a complex carbohydrate, and free of fructose meaning it gives a slower release of energy than its simpler sugar siblings which lightens the load on our liver. It’s a great alternative!



  • 1 cup shredded coconut
  • 2 cups of nuts (I use almonds & cashews)
  • 2 tbsp natural peanut butter
  • 3 tbsp brown rice malt syrup


  • 4 tbsp coconut oil
  • 2 tbsp cacao
  • 2 tbsp rice malt syrup (or 1tbsp of other sweetener choices)


To make the base, place the shredded coconut, rice malt syrup, peanut butter and half the nuts in a food processor and blitz until combined. Add the rest of the nuts and give another quick whizz so that the nuts are still chunky.

Press the mix into a lined baking tin and refrigerate or freeze whilst making the topping.

For the topping, melt the coconut oil and mix in the cacao and sweetener. Pour this mixture over the nut base and return to the freezer until firm. When ready to serve, slice into bars!

The bars will keep in the fridge for a couple of weeks or freezer for a few months.


I hope you enjoy these treats 🙂 Keep your eyes peeled for more tips and advice on how to improve your health and optimise your performance. Whether it’s in the AGOGA studio or in my clinic, I hope to see you soon.

Claire X




Nic Mendoza-Jones

Nic is AGOGA’s functional strength specialist. He’s known for his obsessive research (comes from being an ex lawyer) and self-experimentation with innovative and alternative training methods including kettlebells, Indian clubs and ‘gada’ steel maces.

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