1 cup desiccated coconut
80g raw cacao powder
300g medjool dates (room temperature)
1 tbs coconut oil
pinch of salt
Process the walnuts and coconut in the food processor until they resemble a coarse flour, be careful not to over process because otherwise your brownies will become too oily.
Add the cacao powder, salt, dates and oils until the mixture becomes doughy and sticks together when pinched.
Line a 20 x 20cm baking tin or container with baking paper, with two overlapping pieces, this will make taking the brownies out a little easier later.
Press the brownie mixture into the tin just until it all holds together.* Place in the freezer for at least 1 hour to harden.
Using a sharp knife, cut into even squares.
Decorate each square with melted chocolate, chopped nuts and cacao nibs for extra crunch.
These can keep in the fridge for up to one week or store in the freezer in an airtight container for up to three months.
* You could choose to make brownie balls out of these also, simply roll into 25g balls and place in the freezer.
You can't go wrong with a good pancake for breakfast. Finding a recipe that is healthy and tastes good can be a little tricky however. I've tried almond meal and find it burns too quickly, I've tried coconut flour and it's just that little bit too dry. Buckwheat or even amaranth flour however both hold up under pressure, and with a touch of yoghurt could even pass for the real deal. This recipe is packed with protein, which will keep you fuller for longer, without the bloat. Enjoy!
Chia jam is one of those things that I like to make every now and then to add to oats, buckwheat pancakes, or as a tasty layer to a chia puddings. A great refined free alternative to traditional jam, this is baby is packed full of goodness including omega-3 fatty acids, antioxidants, fibre, iron, and calcium.
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