real chocolate milkshake

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1 10 HEALTHY RECIPES

2 real chocolate milkshake 1 cup (8 fl. oz) milk (e.g. nut milk, coconut milk or organic dairy milk) 1 tbsp raw cacao powder (or 1 tbsp of Food Matters Superfood Chocolate) 1 frozen banana 6 ice cubes Blend all ingredients.

3 Decadent Chocolate Smoothie 1 cup coconut milk 1 frozen banana 3 tbsp raw cacao powder and 1 tsp coconut sugar (or 3 tbsp of Food Matters Superfood Chocolate) 1 tbsp cacao nibs Extra cacao nibs & coconut flakes to serve 1. Combine all ingredients in the blender and pulse until smooth and creamy. 2. Serve in your favorite glass and sprinkle with cacao & coconut flakes.

4 mocha mint smoothie 1 cup warm coffee 1 tbsp coconut oil 1/2 tsp cinnamon 1/2 tbsp raw cacao powder 1/2 tsp pure vanilla extract 2 pitted dates 4 mint leaves Optional: 1 cup ice Blend all ingredients together until frothy.

5 raw chocolate 50g cacao butter 2-3 tbsp raw cacao powder 1-2 tbsp coconut palm sugar 1tsp vanilla Pinch of sea salt EXTRA BOOSTERS Pinch of chili powder Chopped nuts Shredded coconut Goji berries 1) Melt your cacao butter gently over a low heat. It s best to simmer a pot of water on your cooktop with glass boil sitting over the pot (Bain Marie style). 2) Once melted, remove from the heat and mix in your additional ingredients. 3) Combine well and pour into your chocolate moulds, place in the fridge or freezer for 1 hour to set. You can find some cute chocolate moulds in store, alternatively silicon moulds work well. 4) Savor each bite of your delicious homemade chocolate.

6 avocado chocolate mousse 2 medium sized ripe avocados 1/3 cup raw cacao powder, or more to taste 5 fresh dates, pitted and roughly chopped 1/4 cup coconut milk, nut milk or filtered water 1 tsp vanilla extract or vanilla bean powder Pinch sea salt Optional: Dried coconut, grated dark chocolate or berries to serve 1. Soak the dates in warm water for minutes to soften. 2. In a blender, add the avocado flesh, dates and milk, vanilla, salt, and cacao powder. Blend until smooth. You may need to add a little more liquid to facilitate blending, and scrape down the sides of the jug a few times. 3. Adjust ingredients to taste, adding more cacao powder if it needs it. Serve and garnish with your choice of toppings.

7 salted caramel mocha fudge SALTED CARAMEL Fudge 1 cup Medjool dates 1 cup coconut cream 1 tbsp coconut oil 1 tsp vanilla 1 tsp sea salt 1 cup soaked cashews Mocha Fudge 1 shot of espresso 1 cup soaked cashews 1 cup Medjool dates 1 tsp vanilla 1 cup coconut cream 1 tbsp coconut oil 1/2 cup raw cacao powder Coffee beans to decorate 1) To make salted caramel layer, place dates, coconut cream, soaked cashews, coconut oil, vanilla and sea salt in the food processor and process until smooth. 2) Fill a 8x8 inch lined slice dish with the caramel layer and place in the freezer for an hour. 3) To make mocha fudge, place espresso shot, dates, cashews, vanilla, coconut cream, coconut oil and cacao in the food processor and process until smooth. 4) Remove salted caramel layer from the freezer and top with the mocha layer, smooth and return to the freeze. 5) Once set, remove from the freezer and slice will still frozen to serve. 6) Store in the freezer.

8 pumpkin choc chip cookies 1 1/2 cups pumpkin, skin removed and cut into 1 inch cubes 1/4 cup softened butter or coconut oil 1/4 cup maple syrup 1 tsp vanilla bean powder or extract 1 1/4 cups coconut or buckwheat flour 1/4 tsp sea salt 2 tsp cinnamon powder 1/4 cup 70-85% dark chocolate chips or chop a block roughly into chunks Preheat oven to 355º F/ 180º C. Rub a couple of tablespoons of melted coconut oil over pumpkin. Roast the pumpkin for 45 minutes or until soft. Allow to cool slightly. In a bowl, mix the pumpkin pieces, butter/coconut oil, maple syrup and vanilla. Stir in the flour, baking powder, salt and cinnamon. Combine well to form a smooth batter. Stir through the chocolate chips/ chunks. Spoon tablespoon-sized rounds onto a grease-proof baking paper-lined tray. Spread out with the back of a spoon so they are about 1cm thick. Bake for about minutes. They will still be soft and the underside should become golden brown. Allow to cool completely on a wire rack before storing in an airtight container in the fridge. They are really good when they re still warm!

9 chocolate beetroot cake CAKE 3/4 cup coconut oil 1/2 cup organic maple syrup 3/4 cup raw cacao powder 1 medium raw beetroot, peeled and finely chopped in food processor (approx 3/4 cup) 2 cups almond meal 3 eggs (beaten in a separate small bowl) 3 tbsp coconut palm sugar 3 tbsp gluten free baking powder CHOCOLATE ICING ¾ cup of organic dark chocolate, broken into pieces ¼ cup organic coconut cream Melt chocolate in a saucepan on very low heat. Once it s melted, remove from the heat and pour in coconut cream and beat until combined. Leave to cool for a few minutes then continue to beat until it s smooth and glossy. Preheat fan forced oven to 180 degrees celsius and line a cake tin with greaseproof paper. Peel and quarter the beetroot and pulse in a food processor until its finely chopped (it will resemble a sloppy beetroot dip). Then add coconut oil, maple syrup, cacao & beetroot into a saucepan on really low heat and stir for a couple of minutes until all combined and it resembles a smooth chocolate sauce. Mix together the almond meal, coconut palm sugar and baking powder in a large bowl until combined. Then add the beaten eggs and chocolate/beetroot mix to the bowl and stir until completely combined. Pour the mix into the lined cake tin and pop in in the oven for minutes or until cooked through. Leave to cool before removing from tin.

10 raw peppermint slice Base 1 cup almonds 1 1/2 cup dates 1/4 cup raw cacao powder 2 tbsp coconut oil Peppermint Layer 1/4 cup coconut cream 1/4 cup shredded coconut 2 cups raw cashews (soaked overnight) 1/4 pure maple syrup 1/2 cup coconut oil 4-5 drops peppermint oil (depending on how strong you like it) Chocolate Layer 1/4 cup raw cacao powder 1/4 cup coconut oil 1/4 cup pure maple syrup 1) Using your food processor or high powered blender, combine the ingredients for the base and pulse until a crumble mixture is formed. Press mixture firmly into a lined small slice tray. 2) Place mixture into the freezer for 1 hour to set while you create the filling. 3) While your base is in the freezer setting, combine all filling ingredients in the food processor or high-powered blender and process until well combined and smooth. Add a little more water if needed to create a smooth mixture. 4) Remove base from freezer and top evenly with the peppermint filling. Smooth this layer and place back in the freezer for 1-2 hours. 5) Once your filling is set, prepare your chocolate topping by melting cacao, coconut oil & maple syrup over a low temperature until well combined. 6) Remove your slice from the freezer and layer evenly with the chocolate topping. Put back into the freezer for 1/2 an hour for the topping to set. 7) Slice when frozen, then remove from freezer minutes before serving.

11 raw pecan caramel slice Base 1/2 cup almonds 1/2 cup medjool dates (pitted) 2 tbsp coconut oil 3 tbsp raw cacao powder 2 tbsp raw honey Caramel Pecan Layer 1 cup medjool dates (pitted) 1/2 cup coconut oil 3 tbsp tahini 1 tsp vanilla 2 tbsp raw honey 1/4 cup chopped pecans Top Layer 1/4 cup coconut oil 1/4 cup maple syrup 1/4 cup raw cacao powder 1/4 cup chopped pecans 1) To make the base first, pulse dates, almonds, coconut oil, raw cacao and honey in the food processor into a crumble. Press this mixture into a lined slice tin, pressing down until smooth. Place in the freezer while you create the middle layer. 2) To make the caramel pecan layer, place dates, coconut oil, tahini, vanilla and raw honey in the food processor. Process until smooth. Add in the chopped pecans and pulse lightly, you want the nuts to be throughout the mix. 3) Pour the caramel pecan layer on top of the base, smooth this layer and return to freezer to set. 4) Mix together the melted coconut oil, raw cacao and sweetener until smooth. 5) Once the caramel pecan layer is fully set, top with the chocolate layer and chopped nuts. Return to the freezer. 6) To serve, remove from freezer and slice while still frozen.

12 coconut rough ice cream 1 cup of cashews (soaked overnight) 1 cup of coconut milk 1 cup of shredded coconut 1/2 cup of pure maple syrup 3 tbsp raw cacao powder and 1 tsp coconut sugar (or 3 tbsp of Food Matters Superfood Chocolate) 1 tbsp of pure vanilla extract 1. Combine all ingredients in a high speed blender. Blend until smooth. 2. Run the mixture through an ice cream machine as per instructions. 3. If you don t have an ice cream machine, place in the freezer in a large container and freeze until firm (approx. 4 hours), removing every hour to whisk with a fork. 4. Serve and enjoy.

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