HOT & STICKY SALTED CHOCOLATE FUDGE SAUCE { HOT, STICKY FUDGEY CHOCOLATE SAUCE READY TO BE DRIZZLED OVER YOUR FAVOURITE CHOCOLATE BROWNIE. } Contributor: Kristine Ofstad { INGREDIENTS } 200g white sugar50g cocoa powder1/2 tsp lemon juice60ml water7 tbsp double cream150g dark cooking chocolate50g butter3/4 tsp fine flaked salt (Maldon salt or similar) { METHOD } Place the sugar, lemon juice, cocoa powder and water in a thick-bottomed saucepan. Stir well to combine, then add cream. Bring to a simmer slowly over medium heat, and reduce the heat to low. Simmer until the sauce thickens, approximately 5 to 7 minutes.
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CRISPY TORTILLAS WITH GUAJULLO CHOCOLATE SAUCE { CRUNCHY TORTILLAS WITH A SWEET KICK! } Contributor: Cle-ann Stampolidis { INGREDIENTS } 24 gluten-free corn tortillas 1 tbsp coconut sugar 1/4 cup cream 37g dark chocolate, chopped with a pinch of chilli powder 1 tsp vanilla bean paste pinch of salt flakes fresh pineapple { METHOD } Slice tortillas into desired shape (strips or triangles). Add 2cm of oil into a small saucepan, heat on high until you reach 180°C. Fry tortillas for 1 minute or until crispy, drain on absorbent paper and sprinkle with coconut sugar. Place cream, chocolate, vanilla and
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NOT-ELLA SPREAD { A SIMPLE WAY TO ENJOY A LITTLE INDULGENCE WITHOUT THE WORRY. } Contributor: Sally O’Neil { INGREDIENTS } 2 cup hazelnuts 1/2 cup melted coconut oil 6 tbsp raw cacao powder 1/2 tsp Himalayan sea salt 3 tsp granulated stevia { METHOD } In a dry skillet, toast your hazelnuts until fragrant (about 4 – 5 minutes over a medium heat). Place on a clean kitchen towel and allow to cool. Once cool rub towel over them to loosen and remove as much of their skins as possible. Place in a food processor or high-speed blender and
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Sweet Potato Brownie { A DELICIOUS HEALTHY TREAT TO SHARE WITH FRIENDS } Contributor: Steph Lowe { INGREDIENTS } 1 whole sweet potato 2 cup almonds 5 tbsp raw cacao powder 1 pinch sea salt 1/4 cup coconut oil, melted 1/4 cup rice malt syrup { METHOD } Peel and roughly chop sweet potato. Boil until soft and set aside to cool. (I often do this step the night before and leave it in the fridge overnight, but it is not essential.) In a blender, grind almonds, cacao and salt. Pour into a mixing bowl and add coconut oil and rice
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Sugar Free Coconut Rough { A DELICIOUS HEALTHY TREAT TO SHARE WITH FRIENDS } Contributor: Steph Lowe { INGREDIENTS } 1/2 cup coconut oil, melted 1/4 cup almond butter 1/4 cup coconut flakes 2 tbsp cacao powder or 4 large squares 85% dark chocolate 2 tbsp rice malt syrup { METHOD } Mix all ingredients into a bowl and melt over boiling water until thoroughly combined and slightly runny. Pour into moulds, or spread onto a tray lined with baking paper and freeze for half an hour. Remove from moulds, or cut into bite-sized pieces and serve. If you’re making it
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