REECE’S INSPIRED BARK { HEALTHY CHOCOLATE PEANUT BUTTER GOODNESS! } Contributor: Katie Joubert { INGREDIENTS } 1/2 cup of coconut oil 1/2 cup cacao powder 1 or 2 tablespoons of peanut butter – crunchy, smooth or both! 1/4 cup maple syrup baking tray baking paper { METHOD } On a medium heat melt the coconut oil. Take off the heat and add the cacao and maple syrup. On a low heat stir mix, allow the maple syrup to melt and add the peanut butter. I like to do both types of peanut butter as it adds different texture. Pour over the baking paper and
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LEMON, COCONUT & GOJI BERRY SLICE { LEMONS AND GOJI BERRIES HAVE SYNERGY IN THIS SUPERFOOD LEMON SLICE } Contributor: Anthea Amore { INGREDIENTS } BASE 2 cups cashews or macadamia nuts1/2 cup goji berries1 cup desiccated coconut6 tbs coconut oil4 tbs cacao butter, shaved5 tbs light agave syrup2 cups shredded coconut TOPPING 1/2 cup cacao butter, shaved2 cups cashews or cashew butter (or macadamias)1 cup desiccated coconut1 cup coconut oil1 cup lemon juice (4–5 lemons) and zest of3 lemons1/2 cup light agave syrup (or 3/4 cup for a sweeter palate)1 tsp good saltGarnish with goji berries and shredded coconut
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CRUNCHY ALMOND COOKIES { A GOOD COOKIE RECIPE IS A MUST-HAVE IN THE REPERTOIRE. THIS ONE IS FILLED WITH ALMONDS, SWEETENED WITH MAPLE AND HAS A PERFECT CRUNCH. } Contributor: Angie Cowen { INGREDIENTS } 1½ cups almond meal ½ cup tapioca flour or arrowroot 2 tablespoons desiccated coconut Good pinch of Himalayan crystal or Celtic sea salt 4 tablespoons (70g) coconut oil, softened (not melted) 1/3 cup pure maple syrup 2 tablespoons hulled tahini 1 tablespoon natural vanilla extract { METHOD } Preheat oven to 180°C or 170°C if using a fan-forced oven. Line two baking trays with baking
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