Date & Dark Choc Hot X Buns

15 04 2014

The dough recipe has been adapted from Primal Girl’s Magic Dough Recipe. You are going to want to get it in you sneaky little hands because that gear is ver-sa-tile! I made pizza dough the other night with it & as much as I love a Cauliflower Base Pizza, some times you just want a real dough and that gear is brilliant!!

20140419-175427.jpg Read the rest of this entry »





Figgy Coconut Balls

13 04 2014

It’s a rainy old day here in Bris-Vegas & that means it’s perfect weather to get in the kitchen & make lots of food…. Despite how it may appear from my recipe ratio of sweets to actual food, I don’t just eat cake & chocolate all day…. Not all day.

Ever noticed that dried figs sometimes taste like some sort of booze? No, it’s not because I soaked them in booze….. Or because I was chowing down on them when I was already drunk. Huh? Just me? Weird thing to say? I totally think I can taste like brandy or port or something like that in dried figs? No? Whatever. These balls taste boozy to me, let me know if you get that too.

20140413-122943.jpg

Read the rest of this entry »





Salted Caramel Choc Macadamia Fudge

25 03 2014

If you thought that was a mouthful you should try shoving a bit of this fudge in your gob. It’s a mouthful mouth-party. It’s a bit sweet, but a bit salty & a bit nutty…. Kinda like me actually. You could drizzle some coconut butter on top, or a bit of melted dark chocolate. You can sub in some other nuts if you prefer. Read the rest of this entry »





Coconut Goji Bounty Bars

16 03 2014

How good are Bounty Bars!? Seriously, I think they are my favourite of all the chocolate bars! Since the packaged ones contain all manner of cr@p ingredients, I mean humectant & soya-lecithin?! WTF are those things? I have a little something for you. You could substitute the goji’s for some cherries & have yourself a Cherry Ripe. You are welcome.

20140316-201450.jpg Read the rest of this entry »





Raw Berry Tart

9 03 2014

Raw Tarts are all the rage at the moment…. I think the vegans are largely responsible. That’s not a dig at vegans, I love this raw tart business. There is a lot of raw vegan ‘something-or-another’ kicking about in health food cafés & shops, it’s the new black, all the cool kids are doing it so I thought I’d best dip my toes in too…. To the concept, not the tart. I wouldn’t put my feet in the tart, that’s just unhygienic.

20140302-170007.jpg Read the rest of this entry »





Choc Chunk Coconut Cookies

14 02 2014

I love cookies. Especially the choc chip kind when they are warm out if the oven & the chocolate is still melty…. Is that even a word? Meh, it is now. Melty chocolate is the best, unless of course it has done it’s ‘melty’ business somewhere it shouldn’t, as in, not in a cookie but in your handbag. That’s not cool. You know what else isn’t cool? Cookies that are packed with processed sugar, highly refined white flour & weird dodgy fats like margarine. These cookies are totally cool though so don’t you worry about that.

Read the rest of this entry »





Ginger Coconut Bookies

13 01 2014

What do you get when you cross a BALL with a COOKIE? A BOOKIE! These little bookies are like little bombs of joy. If my tastebuds had feet they would be doing a happy dance right now. If you want your tastebuds to be busting some moves too then just make these. It’s that easy.

20140113-175747.jpg

Read the rest of this entry »





Fig & Caramel Cake

23 12 2013

This recipe was inspired by a Paleo Sticky Date Pudding recipe I saw over at THE MERRYMAKER SISTERS, if you have not checked out those ladies yet you need to ASAP. They are fab, they cook amazing creations and you will want to lick your computer screen when you cast your eyes on some of their goodies. I was going to make their Sticky Date Pudding for my sister’s surprise birthday dinner but I don’t like to follow recipes so I changed it up a bit to suit the tangent I went off on which took me to figs instead of dates. You could make these as mini puddings too and I think it would make about 10.

Warning! This is NOT a low-sugar dessert! Obviously it doesn’t contain any of that highly refined nasty white stuff but natural sugar is still sugar. I guess what I am saying is that this is a SOMETIMES cake, not an ALWAYS cake and prepare for a bit of a buzz if you, like me, are used to minimal sugar generally.

20131223-205519.jpg Read the rest of this entry »





Chai Protein Bounty Bars

20 10 2013

Ok, let’s be clear. Coconut butter & coconut oil are NOT the same thing! I don’t care if the lady/man/weird hippy/talking cat at the healthfood shop told you they are the same. They are clearly off their face & don’t have a clue about the wonderful world of coconut & they are lying to you. I don’t know why they are lying to you. Maybe they don’t like you. Maybe they want to keep all the coconut butter for themselves…. that would be understandable. You can try to use them interchangeably if you like, but it’s going to end in tears, oily coconut tears. So here’s the deal. Think about peanut butter & peanut oil. You know they are not the same thing right? Same deal. Coconut OIL is the oil pressed from the flesh of the coconut. Coconut BUTTER (also called coconut concentrate or coconut manna) is coconut flesh puréed to form a liquid or butter. Get it? Got it? Good. Let’s make these babies.

If you are not a fan of the old chai flavor you can just omit all the chai spices & make regular protein Bounty bars. You can leave out the protein too if you like. If you leave out much more though there will be nothing left so let’s not waste each others time & just do as I say. These are loaded with fabulous healthy fats, protein & are super low carb. You need these in your face ASAP.

BARS-
200g coconut butter
1 tsp cinnamon (omit if not doing chai)
1/2 tsp cloves (omit if not doing chai)
1/2 tsp nutmeg (omit if not doing chai)
1/4 tsp cardamom (omit if not doing chai)
1 tsp vanilla powder (or 2 tsp vanilla extract)
1/4 cup coconut oil
1/4 cup protein powder (OPTIONAL- you can use extra coconut instead)
1/2 cup coconut (shredded or dessicated)
1-2 tbs maple syrup or stevia to taste (OPTIONAL- I didn’t add any sweetener to mine)

CHOC COATING
2-4 tbs raw cacao (start with 2 & add more to taste)
1 heaped tbs ghee or coconut oil
1/2 cup nut butter of your choice
1-2 tbs honey/maple syrup or stevia (OPTIONAL)

In the food processor mix all the bar ingredients together until well combined then pour into a baking paper lined tray and pop in the freezer to set while you make the coating. For the coating, add all the ingredients to a small saucepan and melt together gently. Adjust the sweetness/cacao level as you need to. Once smooth, remove from heat & set aside. Grab the bars out of the freezer & cut into the sizes you want. Dunk them into the Choc mix & place on a baking paper lined tray in the fridge to set. Now you can eat.

20131020-144115.jpg





Toasted Coconut Rough Chocolate

10 09 2013

You know what I love about toasted coconut? It tastes like unicorns are dancing on your tongue, spreading their joy to all your tastebuds. You know what I hate about it? Toasting the b@stard. Let me show you how it goes.

Pop it in the oven (or in a frypan)….
Check once…. Nothing
Check again….. Nothing
Check again…. Just browning on the edges
Check again…… Burnt to freaking smithereens like a smouldering pile of charcoal

Seriously coconut, I love you, why do you betray me so? I thought we had something special? I tout your amazing health benefits to all those who will listen! I spread your love far & wide & this is how you repay me? I am hurt, really hurt. People, you really need to keep a close eye on this process, coconut will screw you over without a second thought.

Raw cacao butter looks like white chocolate when it’s solid & it is the fat component of the cacao bean where my beloved raw cacao comes from. It is a very stable fat & gives homemade chocolate that awesome ‘mouth-feel’ that we find in the store bought stuff without all the other random cr@p they add.

400g coconut- toasted (GOOD LUCK!!)
1 heaped tsp cinnamon
1/2 tsp vanilla powder
1 tbs maca powder (optional- Lucuma would be great too)
2 tbs cacao butter (melted)- you can prob sub for coconut oil

Add all the ingredients to your food processor & blend until it becomes liquid. Pour onto a baking lined tray or into chocolate moulds or ice cube trays and pop in the fridge or freezer to set. Be careful, don’t be distracted through the toasting process & may the force be with you.

20130910-133704.jpg





Strawberry Choc Chip Super Fudgy Brownies

1 09 2013

It’s my birthday & I’ll eat brownies for breakfast if I want to….. And I totally think you should too, just to help me celebrate! It has been an amazing ‘Birthday Week’ courtesy of The Fitographer spoiling me every day this week with cards, gifts & outings. I am feeling pretty lucky and super thankful. So thankful I am making brownies. For breakfast. I think brownies should be an ‘always’ food, same as coconut & vegetables. Dietary staples.

These fudgy little suckers are delicious, loaded with magnesium & just enough sweetness to not have you plunging into a diabetic coma. Enjoy. I know I did.

1/2 cup coconut butter (or nut/seed butter)
OPTIONAL- extra coconut butter for drizzling… I mean WHY wouldn’t you?
2 eggs
1/4 cup honey/maple syrup (or 10 fresh dates)
2 heaped tbs raw cacao
1 tsp vanilla powder or extract
1 tbs cinnamon
Pinch salt
1/2 tsp baking soda
1/2 cup chopped strawberries (or other berries)
2 tbs cacao nibs (or dark choc chips)

Preheat oven to 160C. Add everything except strawberries & cacao nibs to the food processor & blend until smooth. Stir through strawberries & cacao nibs. Pour into a baking paper lined loaf tin or small baking dish. Bake for about 20 mins. You want them to still be fudgy & gooey inside because they will set more as they cool. Allow to cool, drizzle with extra coconut butter, chop into squares & store in the fridge….. Or eat them all at once. I can’t confirm or deny if that occurred in this instance.

20130901-131121.jpg





Sweet Potato Blondies

23 08 2013

A friend of mine just had a baby so I made her a batch if these to keep her nourished while she was forced to consume disgusting hospital food. These are a great source of healthy carbs & great fats that are especially important for a nursing mum and pack a far better nutritional punch than hospital jelly & custard…..Vomit. Being in hospital with no escape from that revolting food is one of my worst nightmares, please promise me that you will come & bring me real food if I ever end up in a hospital bed! I mean seriously, how are people meant to get well when you are feeding them absolute cr@p? Bizarre people, it’s just bizarre.

1 tin (420g) of chickpeas or cannelini beans, rinsed really well & drained (you could substitute for this amount of extra sweet potato if you like it paleo, it will change the texture a bit)
1/4 cup coconut oil, grassfed butter or ghee
1 cup puréed sweet potato
1 cup nut butter/seed butter/coconut butter
2 tsp cinnamon
1 tsp cloves
10 fresh dates
1 tsp vanilla powder or extract
2 eggs

Preheat oven to 160C. Add the dates, chickpeas & coconut oil to the food processor & blend until smooth. Add all remaining ingredients & blend again until all combined. In a baking paper lined cake tin or baking tray, pour in the mixture. Bake for 30-40 mins until a skewer inserted comes out just a little wet. The Blondie will continue to set once out of the oven & you want it to stay fudgy so don’t overcook it. Allow to cool completely before cutting & store it in the fridge if you don’t devour it all at once. It would also be delicious drizzled with some more coconut butter.

20130823-130530.jpg





Passionfruit Tarts

9 08 2013

I love making desserts & sweets! I especially love making a healthier spin on an old favorite! I made a great version on a lemon meringue pie last week, it was delicious, it looked amazing and I would share it with you except that my photographer deleted the photo & I can’t have a recipe without a photo. It wouldn’t be right. I won’t even buy recipe books if there isn’t a picture of every single thing… Who am I kidding, I don’t buy recipe books, BUT if I did, I wouldn’t buy one without pictures. Anyway, my point is, I am gong to have to make the lemon meringue pie, chocolate banana bread & strawberry choc chip brownies again & get pictures before you can have the recipes, woe is me. Until then, make Passionfruit tarts, they are awesome. You can leave the cacao out if the idea of chocolate & Passionfruit weirds you out, that would obviously make you a weirdo because chocolate goes with everything but who am I to judge.

BASE-
200g coconut
2 heaped tbs nut butter
4 fresh dates
2 heaped tbs raw cacao (optional)

FILLING-
1/2 cup Passionfruit pulp
1 heaped tsp fresh grated ginger (optional)
200g raw cashews, soaked for at least an hour in water & drained
250ml coconut cream
Pinch stevia or 2-3 tbs maple syrup

For the base blitz everything in the food processor until it comes together like a dough. Press into the bottom of cupcake or tart moulds.

For the filling- add the cashews & coconut cream to the food processor & blend until smooth. Add ginger & the sweetener of your choice & blend to combine. Stir through Passionfruit pulp. Spoon into moulds on top of base and pop in the fridge to set overnight or in the freezer for a few hours. Once set, remove from moulds, place in mouth, enjoy.

20130809-185749.jpg





Nut-Free Coconutty Balls

29 07 2013

These are no-nut balls. Yep, I just said that. Sometimes you just need to not have nuts in your life, other days you just need nuts. Today was a nut-free day AND I have Coconut Butter from Honest to Goodness to create with before the GIVEAWAY. If you want to be the lucky recipient of a jar your can get all the details HERE. I am going to give away one jar this week, one next week & a few more on the 14th August. Get posting & sharing the MFR love!

200g sunflower seeds, lightly toasted (or nut of your choice)
150g Coconut Butter
Zest & juice of 1 orange
50g Goji Berries (optional)
1 tbs Maca or Lucuma powder (optional)
2-3 tbs Raw Cacao

In your food processor blend the sunflower seeds until they start to form a paste. Add the coconut butter & orange zest & juice, lucuma/maca & blend until smooth. Add the goji berries & pulse a few times just to combine. Now I made 3 different types of balls, you can choose one or make them all too. Some I just used the batter as it is now, rolled balls & that’s it. Others I rolled the same batter into balls then rolled the balls in raw cacao to coat at the end. The last lot I added a couple of tbs of raw cacao to the food processor, gave it a bit of a blend, then rolled that chocolatey goodness into balls.

20130712-135449.jpg





SSB Superfoods Chocolate Fudge

5 07 2013

You WILL NOT believe that this gear is good for you, and not even just GOOD for you, AMAZINGLY FABULOUS for you! It is packed with Superfoods goodness made with my very own hand blended batch of Shakti’s Superfood Blend or SSB. This stuff is a top notch blend of Spirulina, Chlorella, sprouted grasses, bee pollen, chia, mesquite & maca root. It doesn’t have any weird fillers or random ingredients & is a staple in all our smoothies, kombucha homebrew, sauerkraut, as well as anything else I can find to put it in.

This recipe came into creation as I was making some goodies for the cake cabinet down at Primal Pantry. They love their SSB down there too so I thought I could make awesome fudge even more awesome by adding some SSB. I was right. It is even more awesome than I anticipated. High 5 to me. I said awesome a lot in that paragraph.

2 heaped tbs coconut oil
1 cup coconut butter
1 cup nut butter (or seed butter or extra coconut butter)
4-6 fresh dates (depending on how sweet you like it)
3 tbs raw cacao
2 tbs SSB
2 tbs protein powder (optional)

In your food processor blend your nut butter, coconut oil, coconut butter, dates & cacao together until smooth. Add your SSB & protein if using & blend well to combine. Taste the mix. If it is too bitter add a couple more dates, or not chocolately enough, add another tbs cacao. Once it tastes the way you like. Pour it into a baking paper lined dish & pop it in the fridge (or freezer if you are completely impatient like me) to set. I grated a bit of orange zest on top because i was feeling all fancy but that is totally optional. Chop into pieces & gobble that gear up. You could add some extra yummy bits like cacao nibs, goji berries, chopped nuts etc at the end too if you like.

20130705-202101.jpg





Nut Butter Bark

23 06 2013

You know what? Sometimes when I type ‘nut butter’, my auto correct often changes it to ‘but butter’. That is not cool predictive spelling-thingy, no-one wants butt-butter. That does not sound in the least bit appetizing does it?

Moving on, this can be made with any type of nut butter you like or even seed butter (like sunflower seed butter) if you have a nut-aversion, you can add some coconut butter to it too if you like. It is loaded with healthy fats, takes about 5 mins to make and is the perfect after-dinner treat with a cup of tea.

If you love splendid little treats like this you should really check out A NOURISHING KITCHEN E-book by the Holistic Ingredient! It is full of ah-mazing recipes (I am not just saying that because I contributed one) and some of the most devine looking sweet treats! Amy has a beautifully holistic & balanced approach to food & creates recipes that are uncomplicated, beautiful & freaking DELICIOUS! This book is a must-have in my opinion & would make a brilliant gift for a friend or loved one who is trying to become a nutrient-seeker too! It’s $18 that you will not regret spending.

1 cup nut butter (I used cashew & brazil)
1/2 cup coconut oil
1 tsp cinnamon
Dash stevia or maple syrup (optional)
Pinch salt

Chuck everything in a saucepan on a low heat, melt it all together. Pour it onto some baking paper on a tray & pop it in the freezer until it sets. Break it into chunks. Shove it in your talker. You can get fancy-schmancy & sprinkle it with coconut, other nuts, cacao nibs before you put it in to set if you want to.

20130623-161346.jpg





Toasted Coconut & Goji Chocolate & a Rant about Calories

17 05 2013

This is totally faux chocolate, don’t hate me for tricking you. It tastes like angels dancing on your tongue so just go and make it.

Calories schmalories…. Ok, Strap yourself in, this is going to get messy. WARNING! Rant about to begin! Lately there has been a stupid number of people talk to me about calories. How many calories are in that dish, how many calories can I eat for lunch, can I have 5 almonds or 6? IT DOES NOT MATTER!!! Calorie counting = diets and I do not believe in diets! Just like I don’t believe in vampires (sorry Twi-hards but I don’t) diets are equally as ridiculous! They do NOT work. Maybe for a month, or an 8-week challenge or even a year, but long term they all fail because as soon as you stop dieting, you put that weight back on, plus some. You cannot spend your life on an 8-week challenge.

You need to adopt clean, nutritious eating habits permanently. For life. Forever. That is not to say you cannot go out to dinner, you can’t have the occasional dessert, it means that you educate yourself about what is actually in the food you are eating, so, more importantly than “how many calories does it have?” you are asking “what can this food do for me?”, “what health benefits will I get from eating this deep fried Mars bar?”- the answer to that last question my friends is NONE, you will get a sugar high, then a sugar low. The amount of fat & sugar together is taking the whole lot straight to your ar$e, you might clog a few arteries along the way and possibly end up constipated from the amount of cr@p now clogging your guts. Still want it?

If you are eating clean, nutritious, whole foods that are not packed full of preservatives and artificial everything, you will not overeat. You will be full because good food fills you up, unlike sugar which enables you to smash that entire packet of lollies and be hungry again 15mins later.

Fats are NOT the devil provided they are good fats (nuts, seeds, coconut oil, olive oil), your body needs fat! Your weight loss and ultimately health will suffer if you are NOT giving your body enough fat. Good dietary fat is used to build the outer lipid layer of every cell in the body, and if that layer is impaired, your ability to process carbohydrates will be impaired, and you’ll get fatter. Stay away from all TRANS fats- that $hit will kill you.

Take a step away from the calorie panel and before you shove anything suspect down your pie hole, ask yourself “what can this food do for me?”, google it, ask us, download an app, I don’t care. If you cannot find an honestly positive health benefit from it, don’t eat it! ‘High in fibre’ or ‘low in fat’ is NOT good enough, that does not make it healthy. Rant over. Now go make this delicious treat.

500g dried coconut, lightly toasted
1/2 cup goji berries (cranberries or another dried fruit would be fine too)
1/4 cup raw cacao nibs (or dark choc chips)
1/2 cup mixed seeds/nuts (whatever you like)
1/2 tsp vanilla powder or extract

Pop the toasted coconut into your food processor & blend until it turns into a smooth liquidy consistency. It only took a couple of minutes but it might take about 10 depending on how strong your food processor is. Keep scraping down the sides & be patient, it’s worth it! Once you have the buttery liquid, add all the remaining ingredients and stir though gently to combine. Spoon into moulds or just pour into a baking paper lined tray. Pop it in the fridge to set.

20130520-162336.jpg





Berry cheesecake

13 05 2013

Last night we did ‘Pot Luck’ dinner with some friends. This involves everyone bringing a dish to contribute to dinner, no one knows what anyone else is bringing so its always a random mish-mash of great things. The brief for this ‘Pot Luck’ dinner was ‘Paleo’ or ‘Vegan’. We ended up with Vegan Sliders, Raw Paleo Pad Thai & 2 amazing Paleo Tarts. A chocolate one & this blueberry one, of course we all had to taste-test everything & just about needed to be rolled out the door afterwards.

Simple, simple, simple. This recipe only has 6 ingredients & is so freaking easy the dog could make it….. Well actually maybe not, the dog does not have opposable thumbs so it would make opening a can of coconut milk near impossible for him. BUT, if he did have opposable thumbs I think he could make it despite not being the brightest crayon in the drawer. Here he is, look at how clever he looks ;) Check out that burger tongue!

20130525-171142.jpg

Berries are loaded with antioxidants & the darker the berry, the greater its phytochemical content. Blueberries especially have great anti-inflammatory properties. This recipe has no processed sugar, some great healthy fats & looks freaking spectacular if I do say so myself. You could make a few changes to this and flavor it any way you like. Take out the berries & add some raw cacao & stevia/ maple syrup for a chocolate cheesecake or some lemon juice & zest for a lemon version. Get creative & let me know if you come up with some good substitutions!

Base-
500g dried coconut
1 tbs cinnamon
10-12 fresh dates

Filling
500ml coconut cream (full fat)
2 heaped cups berries (I used blueberries but any berries will work)
1/2 cup chia seeds

In a dry frypan (or low temp oven) lightly toast your coconut & immediately pop into your food processor & blend until a smooth liquid (this is toasted coconut butter). It could take up to 10mins depending on your food processor. Keep scraping down the sides & be patient. Add dates & cinnamon & blend again until smooth. Remove from food processor & set aside in a bowl to cool. Rinse the food processor & add all the filling ingredients & blend until smooth. Pour the coconut butter mix into a flan tin & press into bottom & sides to form an even base. Pour the filling in on top & pop it in the fridge to set for a few hours. You can top it with some more berries if you like. I used pomegranate because they are in season & beautiful right now.

20130526-115232.jpg





Carrot Cake Breakfast Bars

9 05 2013

I’m not sure if you are up to date with my latest body experiment but I had my food allergies tested to try & get to the source of my dodgy gut. Result are in and it’s a pretty dire outcome, though it could be worse…. I could be allergic to bacon or coconut. I will share the whole saga in another post but dairy in all forms is a massive one (adios whey protein), almonds (that’s pretty annoying), mushrooms & bananas & pineapple (not ideal but I will cope), sugar cane (who cares), wheat/gluten (no surprise & don’t care). There are more, but they are the main ones. Then comes eggs. My biggest SADNESS is EGGS!!! I freaking love eggs, I eat them all the time, every day for breakfast at least (perhaps my problem). BUT, it is ok because, if it is going to make me feel better then I am all over it. No eggs for at least 4 mths then we will reintroduce & see how we go. Until then I need some new breakfast ideas.

These protein bars are low carbohydrate, I have snuck some veggies in there to keep me from getting scurvy, high in protein & have some healthy fats as well. I freeze mine as individual bars for the days when I need brekkie or a snack in a hurry. See eggs, I don’t need you.

1 cup grated carrot
1 cup grated zucchini
1 tsp fresh ginger, grated (you could use a tsp or ground ginger instead)
2 cups mixed nuts/seeds (choose whatever you like)
1/2 cup protein powder (vanilla or flavorless)
4 tbs ground flax or chia mixed with 1/4 cup water (or 2 eggs)
1/2 cup coconut oil, melted
1/2 cup nut butter, coconut butter or seed butter of your choice
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
Pinch salt
1/2 cup water
1/2 cup coconut (optional)
1/2 tsp stevia powder (or 1/4 cup honey or maple syrup)

Preheat oven to 170C. In a bowl (or I used a food processor) mix zucchini, carrot, coconut oil, water, nut butter, ginger & flax, chia mix or eggs and combine well. Add the spices & protein powder & stevia (or honey) and mix again. Add all remaining ingredients and blend to just combine. Line a cake tin or loaf pan with baking paper and pour the mixture in & flatten out. Bake for about 20-30 mins until cooked, sprinkle with a bit more cinnamon, allow to cool before slicing into bars. These can be stored in the fridge or freezer.

20130510-064919.jpg





Peppermint Choc Cups

28 04 2013

Did you know you can be addicted to sugar? A lot of people are, I used to be one of them. Sugar is like heroin, when you are addicted you NEED it, you just must have it. Well, if you haven’t worked it out yet, sugar makes you fat, not to mention causing inflammation in your body, causes brain fog, slumps in energy, causes insulin resistance, just to name a few of the problems. Learn more about what sugar does to your body & how to kick the habit HERE or HERE.

These are another version of my Peanut Butter Cups minus the nut butter. They are sugar free & the perfect little morsel to knock that sugar craving on the head. Loaded with healthy fats & low carb. Tell me how much you love me later ;)

3 heaped cups shredded coconut
2 tbs coconut oil
1tbs raw cacao
Few drops peppermint oil
Stevia (or maple syrup to taste)
1/4 tsp vanilla powder or extract

Add the coconut & coconut oil to your food processor & blend until it becomes a runny, smooth liquid. Divide mixture into 3 separate bowls. In bowl 1, add the vanilla powder, mix well then spoon into the bottom of your silicone cupcake moulds- you want about 1.5cm in the bottom of each. Now pop these in the freezer while you do the rest. In bowl 2, add the cacao & a dash of stevia to the coconut butter & mix well to combine the set aside. In bowl 3 add a dash of stevia & a few drops of peppermint oil & mix well. Taste & adjust as required.

Remove the moulds with the plain coconut butter mixture from the freezer, spoon over the chocolate mix and pop back in the freezer for about 15 mins. Once these are set you can repeat with the final peppermint mix so you now have 3 layer chocolate cups. Pop them back in the fridge or freezer to set.

20130509-145632.jpg








Follow

Get every new post delivered to your Inbox.

Join 3,166 other followers

%d bloggers like this: