Monthly Archives: April 2017

Healthy Easter Treat- raw cacao and mint nibbles

You’ll love this delicious raw cacao treat – I adapted from Wholefood Simply (a great website with amazing recipes)

I’ve just substituted the almond butter for a combination of almond, coconut and cacao spread made by Mayver’s and Natural’s (by Melrose) ABC spread – which is almonds, brazil and cashew nuts. That is mainly because I didn’t have any pure almond butter in my cupboard. I also made the mix much thinner, so the end result is more like a big piece of chocolate rather than a slice or brownie, which kind of suits the Easter theme a bit more 🙂

I also didn’t use the desiccated coconut –  instead I used organic coconut chips (by Spiral foods) and blitz it into smaller pieces in the Thermomix/blender

I did think about rolling it into balls (like little Easter eggs) – you could do this with just the icing and a small amount of the “slice” mix – bit like a healthy Malteser…

hope you get messy and have fun making them! Would love to see your finished versions – Katie xx

What you’ll need

The biscuit bit:

2 cups of coconut chips (whizz them into smaller pieces in the Thermomix or food processor)

1 cup of almond meal

4 tablespoons of almond or any nut butter

4 tablespoons of honey (or rice malt syrup)

2 tablespoons of coconut oil

1 teaspoon of natural peppermint extract

pinch of sea salt

The icing

6 tablespoons of cacao

4 tablespoons of coconut oil (warm up so it is in liquid form)

2 tablespoons of maple syrup

1/2 teaspoon of natural peppermint extract

to make:

line baking paper over a 20cm tin

Blitz coconut chips into smaller pieces then add rest of biscuit mix

then put mix – which should be nice and sticky itno the tin and push it down with a rolling pin

Add icing ingredients into a bowl and mix

Then spread icing on to of biscuit base and put into fridge to set.

After 45 minutes – slice into small squares and then put into an airtight Tupperware container and store in fridge. DEEEElish!