200g coconut oil
4 tbsp chia seeds soaked in a cup of water
for 15 mins.
1⁄2 cup raw cocoa
5 medium eggs
1 cup ground almonds
1 cup of natural sweetener (choose coconut or palm sugar, yacon or Stevia)
Pinch of salt (Celtic or Himalayan)
1 tsp bicarbonate of soda
1 Whisk eggs, then mix with all the ingredients together in a large bowl.
2 Grease a cake tin and place the mixture in the tin and bake at 180°C for 45 mins.
3 This is a delicious cake to be eaten warm or cold.
4 I like to place fruit or edible flowers on top! Imagine, a cake without sugar or flour – who
4fl oz / 120mls / ½ cup unsweetened almond milk, plus more to thin, if desired
2 tbsps black chia seeds
3 whole Medjool dates, pitted
2½ oz / 75g / ⅓ cup shelled, roasted pistachios, plus more for topping
3 frozen very ripe medium bananas, peeled and sliced
2 tbsps unsweetened cocoa powder
2oz / 55g / ¼ cup plain Greek yogurt (or use coconut milk yogurt for a vegan option)
1 tsp vanilla extract
1 Soak chia seeds in the almond milk
2 Blend all ingredients together for a truly amazing drink!
For the Base:
1⁄2 cup almonds (soaked overnight),
1⁄2 cup Cashews (soaked overnight),
2 tbsp date syrup,
1 tbsp lucuma powder,
1-2 tsp water
For the Caramel:
2 tbsp date syrup,
1 tbsp almond butter
1 tbsp coconut oil,
1 tsp vanilla extract,
Pinch of salt
For the Chocolate:
1⁄2 cup of melted cacao butter,
1/3 cup of cacao powder,
1⁄4 cup of coconut syrup
1 Blend base ingredients until smooth.
2 Line a baking tray with baking paper and spread mixture into the tray, then place in the freezer to set.
3 Blend the caramel mixture to a smooth texture.
4 Take the base out of the freezer and spread the caramel mixture onto the base, then put back in the freezer for several hours to set.
5 Cut caramel slice into oblongs and place back in the freezer on a frozen metal tray while you melt the chocolate.
6 Melt your chocolate ingredients in a bowl and mix until combined.
7 Coat your bars with the coconut and place back in the freezer until you want to eat them!