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Raw Raspberry Chocolate Bark

1 cup liquidified coconut oil (bring to liquid by standing in warm water for 20 minutes)
1 cup raw cacao powder (give this a sift before placing in the bowl)
1/4 cup maple syrup
1 /2 teaspoon cinnamon powder
The seeds from one vanilla bean pod (scrape these out with a knife)
1 pinch salt
Completely Optional - 4 drops wild orange essential oil 
1/2 cup frozen raspberries 

In a medium bowl combine the coconut oil, sifted raw cacao, maple syrup, cinnamon, salt and optional essential oil. I like to mix together with a wooden spoon.
Lightly grease a clean cookie sheet with some extra coconut oil (if your cookie sheet is a little tired, line with baking paper). 
Pour the raw chocolate mix over the cookie sheet, then delicately drop your frozen raspberries over the mixture.
Place in to the freezer for about 30 minutes until firmly set then remove and break up the chocolate bark. 
This chocolate is best kept in the freezer, however I'm sure it won't last too long - Enjoy

Basic Muffin Mix



2 Cups of Spelt Flour (or Gluten Free Flour)
4 tsp Baking Powder
Combine the above two ingredients in a mixing bowl to ensure mixed well before adding the remaining ingredients.
1/3 Cup Coconut Sugar
1 tsp Vanilla Extract
1 Cup of Greek Yogurt
½ Cup Olive Oil
2 Eggs
1 Cup of your chosen flavouring (chocolate, blueberries, apple and sultanas, bananas, raspberries… Anything goes)…

Mix everything together in a large bowl until just combined (use a wooden spoon), then spoon the doughy mixture into a muffin tray lined with muffin cases.
Bake on 180 degrees for 15 minutes - Enjoy