Vegan. Gluten Free. Dairy Free. SIMPLE. What’s not to love about this easy-as chocolate recipe? Exactly the kind of thing you need to have handy when cocoa cravings hit – all the goodness without the fillers. Winner!
1 cup cocoa butter, melted
1 cup cocoa powder
1/4 to 1/2 cup honey (err on less over more)
10 drops Doterra Wild Orange essential oil
Grated lemon, lime or orange zest of one fruit
handful nuts – sunflower seeds, brazil nuts, almonds or cashews
dried fruit for extra sweetness
On a very low heat, allow cocoa butter to melt, then stir in cocoa and honey. Add any additional extras you’d like to throw into your chocolate mix, then pour into a baking-paper lined tray and place in fridge for at least half an hour.
Cut with a knife to allow to break into bite-size pieces. Store in a mason jar or sealed container and enjoy with freshly brewed coffee, or as a little treat after dinner.
I’m such a fan of recipes you can whip up in two minutes. This dessert is simple, delicious, so easy and good for you! What more could you ask for.
– 4 cups frozen strawberries
– 1/2 cup Chobani plain Greek yogurt (go for the slightly sweet version for a little more sweet and less tang)
– 3 tablespoons dark agave nectar
– good squeeze of half a lemon
Throw together into a food processor and blend. You may need to stop and scrape up the sides to ensure it blends through evenly.
Serve with fresh strawberries, cocoa nibs or whipped coconut cream. Delish! Xx
Oh hai, sweet stonefruits, the hallmark of Summer and all things sticky and delicious. We can’t tell you how happy we are to see you gracing the marketcarts and fruit aisles of our local grocers once more – hurray!
Just in time for us to make this truly delicious cobbler, and with gluten-free and vegan options it’s near impossible to go wrong. The best bits? It’s super simple to whip up, and if you’re in a pinch you can substitute fresh peaches for tinned – we won’t tell.
8 ripe peaches, halved, pits removed and chopped into wedges
1/2 cup peach or mango juice
1 cup gluten free or regular oats
1/4 cup LSA meal
1/4 cup coconut flour
1/2 cup roughly chopped hazelnuts
2 Tbsp light brown sugar
2 Tbsp coconut sugar (or sub more brown sugar)
pinch sea salt
4 Tbsp coconut oil
Full cream vanilla bean yogurt or coconut yogurt, to serve
Preheat oven to 180* and lightly coat a loaf tin or small baking dish with coconut oil.
Add fruit directly to the dish as you chop it and spread flat. Pour 1/2 the juice over the fruits.
Combine crumble ingredients in a mixing bowl (including 4 Tbsp oil and the other 1/2 of the juice) and, using your hands, mix until everything is evenly distributed.
Evenly layer on top of the fruit and bake for 40 minutes, or until the fruit is bubbling and the top is crisp and golden.
Serve up warm straight out of the oven with the yogurt of your choice, or enjoy the juicy leftovers the next day – it should keep for up to 3 days covered in the refrigerator.