12 medjool dates, seeds removed 6 tablespoons peanut butter 3 tablespoons cacao or cocoa 3 tablespoons crushed seeds or nuts (any type) Preheat your oven to 175°C . Line a tray with b
Coastal Carrot “Fettuccine” With Sun-Dried Tomatoes and Pumpkin Seeds Serves 4 Ingredients 2 tablespoons extra-virgin olive oil* 1 garlic clove, ½ cup grape tomatoes, quartered 2½ tables
1 cup of fine, unsweetened coconut flakes 3-4 tablespoons honey 2 tablespoons gently melted coconut oil Heaping 1 cup of bittersweet chocolate chips (use gluten and dairy-free, if needed) Tablesp
Ingredients 2/3 cup coconut flour 1/3 cup arrowroot 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/3 cup coconut sugar 1/2 teaspoon vanilla bean powder 1 teaspoon cardamom (optional
Servings: 24 Preparation Time: 20 minutes 2 cups raw almonds 1 bar dark chocolate 1 teaspoon sea salt 4 cups medjool dates 1 cup shredded coconut 4 heaping tablespoons almond 1. First
Ingredients FOR THE CRUST 1/2 cup pitted dates 1/2 cup walnuts 1/2 cup shredded coconut FOR THE FILLING 1 and 1/4-1/2 cup soaked cashews 1/4 cup coconut oil 1/4 cup honey or maple syrup 5 tablespoo
The dough: 1 ½ cup almond flour 3/4 cup arrowroot powder, plus more for dusting 1/2 cup grass fed butter or coconut oil 1/2 cup water 1 egg The filling: ½ cup dates, roughly chopped
What you need Muffin pan (with 12 cups) Ingredients for coconut filling ¾ cup unrefined coconut oil½ cup coconut butter2 cups unsweetened coconut flakes¼ cup maple syrup1-2 handful of nuts, seeds, d
Ingredients: 1 cup warm strong coffee (espresso roast preferable) ¼ cup coconut milk 1½ teaspoons maple syrup or honey ¼ teaspoon vanilla powder ⅛ teaspoon ground cinnamon ice *
Filling 1.5 cups blueberry 1 cup raspberry 2 cups diced strawberry 1tsp cinnamon ¼ tsp ground ginger 1/8 tsp ground nutmeg Nut-free Crunch ¼ cup raw sunflower seeds ¼ cup pumpkin
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