Brownie: 

In the food processor, whiz everything together until mixture begins to bind, but still retains some texture. Remove and use hands to form into a large heart shape on a big plate. Sprinkle with Dust, drizzle with Dollop and serve. Keep any remainder brownie in the fridge.

Chok Dollop:

Blend! That’s all.

2 minutes preparation. Makes over 3 cups. Keeps indefinitely.

*This syrup is quite thick and tastes incredible on everything, it’ll be your new obsession. Keep it in a squeezeable non-toxic bottle or wide-mouthed jar in the fridge. Truly to live for!

Cacao Dust:

Using your coffee grinder, blend rapadura sugar until fine. Sift or stir together with cacao powder and keep in a sprinkling container with lid.

2 minutes to make 1 cup of Dust. Keeps indefinitely.

*This easy little recipe is used throughout this book, with good reason. Once you’ve tried it sprinkled on top of a hot chocolate – or anything else for that matter – you’ll want it every time! It also keeps well, goes a long way, and is good for you!