Taste of Morocco – Butternut Squash and Chickpea Tagine – This is a recipe adapted from the Cooking Moroccan cookbook. – of chickpeas, drained & washed, cherry tomatoes, medium butternut squash, peeled & cut into 4 cms chunks, onion, finely chopped, cloves of garlic, finely…
Chickpea And Hemp Tabbouleh – – Salad: 165g cooked chickpeas, 20g flat-leaf parsley, 20g fresh mint, 45g raw pine nuts, 45g hulled hemp seeds, small red onion, sliced, Grated zest of 1 organic lemon, medium heirloom tomatoes (about 700g) in different colours., Virgin olive oil,…
Chocolate Bark Topping – A super easy recipe to create really thin slices of chocolate that you can use as a topping for cakes or slices, or just eat it as it comes! – cacao butter melted, melted coconut oil, maple syrup/ agave syrup, cacao…
Clever Raw Chocolate – – coconut oil (or use half coconut oil and half melted cacao butter – about 30g cacao butter), cacao powder, maple syrup, vanilla bean powder or essence, dash of himalayan salt, Toppings: handful goji berries, shredded coconut, pumpkin seeds, Melt the…
Easter Swirled Chocolate Cheesecake – – dried activated almonds (see directions below) (use regular almonds otherwise), cashews, pitted dates, coconut flakes/ desiccated coconut, vanilla bean powder, himalayan salt, melted coconut oil, cacao powder, water (optional), Filling: soaked cashew nuts ((Or sub 1 slab silken tofu…