4 medium size beets (shredded)
2 cups of coconut designated
3 tbl spoons of soaked chia seeds or 2 eggs
3 tbl spoons of coconut oil
4 tbl spoons of raw cacao powder
1/2 cups of coconut nectar blossom or agave syrup
1 tea spoon of vanilla extract
1 tea spoon of baking powder or soda
Blend all ingredients together until smooth. Preheat the oven to 180 degree. Bake for 20 min.
2 avocados (mashed)
1 tbl spoons of Almond Butter
2 tbl spoons of Raw Cacao Powder
1/2 cup of Almond Creame
2 tbl spoons of Coconut Nectar Blossom
Pinch of Himalayan salt
Add all ingredients together and mix with hand mixer. Add Almond Cream or Sweetener if needed.
(Grain free, Paleo, Wheat free, Gluten free…)
1 cup egg whites or 2 tbs of grounded flaxseed
1/4 cup unsweetened almond milk or coconut milk
1/4 cup coconut flour
1/2 tsp each: cumin and garlic
pinch if himalayan salt
dried herbs of your choice
1. In a food processor, combine all ingredients. Process for 10-20 seconds to break up any lumps in the coconut flour. Let is sit for 10 minutes so the coconut flour hydrates.
2. Heat a ceramic pan over medium heat and oil the bottom lightly if the nonstick coating isn’t great. When hot, pick up the pan and pour 1/2 cup of the batter into the center of the pan, giving the pan a tilt-rotate-jiggle action to spread the batter into a thick pancake about 12 inches or so across.
3. Put the pan back on the burner and let it cook until the top of the pizza doesn’t look shiny anymore, and is not sticky to the touch. If it feels solid enough to flip, its time to flip. If it needs another minute, give it another minute. Timing isn’t crucial.
4. Use a big, wide pancake turner to flip it onto the other side. Another minute of cooking, and your pizza base is done.
5. Add toppings and pop it bake into the oven and continue to bake until the cheese bubbles.
(Dairy Free, Sugar Free, Gluten and Wheat Free)
- 50g cacao butter
- 1 tablespoon coconut butter (optional)
- 4 tablespoons cacao powder or cacao paste
- 4 tablespoons lucuma powder (optional)
- 3 tablespoons carob powder (optional)
- 1 teaspoon coconut nectar blossom or raw honey
First melt the cacao butter and coconut butter. I grate the cacao butter first so it melts quicker. Place in a bowl and then put this bowl into a larger bowl of hot water which heats the butters gently and you won’t end up cooking them! You can also get double boilers (bain marie or porringers) which does the same job but on the stove.
When the butters have completely liquefied (you might need to add more hot water), add the cacao, lucuma and carob powders a tablespoon at a time, stirring it in until dissolved. I shake the powder through a sieve to stop lumps. Next add the agave syrup or honey; slowly pour it in while stirring. Now pour the liquid chocolate into the moulds and put in the fridge to set.
TIP: Our kids also love to add any type of nuts, dried fruits, seeds or even cereal (hazelnuts, walnuts, cranberries, sunflower seeds or any healthy wholegrain cereal are great) into to the bottom of the moulds and we pour chocolate on top of it. So it gives this extra taste, volume and element of surprise to your chocolate. And it is great way to interact with kids
I only use Organic Raw Cacao products from Ecuador as found they match more tastier and nutritional!! compare to just buying an organic cacao product!