Raw Cacao Power Punch Smoothie

Serves 2


1 cup raw almonds, soaked
3 cups filtered water

6 tbl raw cacao powder
3 tbl LSA
1 tbl pure coconut oil
3 tbl maca powder
1/4 cup agave syrup
pinch of nutmeg, cinnamon and cayenne
1 ripe banana


To make Almond Milk

Pulse almonds until just fine. Add water and process further until milk forms. Use as is or strain through a fine sieve. For an even smoother consistency, strain through cheesecloth, squeeze and drain. (Use pulp in other recipes).

Pour milk into blender. Add other ingredients and blend until well combined.

Drink immediately.

NB: Rice or soymilk may be substituted for the Almond milk.

Raw Chocolate Sauce

This simple sauce is divine served as a dipping sauce for fruit, breads or biscuits. It is also delicious drizzled over raw icecream and desserts. Enjoy!


1 cup pure coconut oil
1 cup maple syrup/agave syrup
1/2 cup raw cacao powder


Blend all ingredients in a food processor until smooth.

Too Good Choc Chip Cookies

Preheat oven to 180 C
Prepare oven tray


3 large bananas, mashed
1 tsp pure vanilla extract
1/4 cup pure coconut oil
2 cups gluten free oats
2/3 cup almond meal
1/3 cup finely shredded coconut
1/2 tsp cinnamon
1/2 tsp celtic sea salt
1 tsp gluten free baking powder
3/4 cup raw cacao nibs


Combine bananas, vanilla and coconut oil into a large bowl. Mix well.

Add all other ingredients and stir gently until well combined.

Take portions of the mixture, roll into balls and place onto prepared tray. Press cookie slightly if desired.

Bake for 12-14 mins on the top rack of the oven and allow to cool for a few minutes on the tray before removing.

A delicious, healthy snack loved by all the family.

High Protein Muffins

Preheat Oven to 180 C
Grease Muffin Tray


1 cup Coconut Flour
1 cup Spelt Flour
1 cup Chickpea (Besan) Flour
1 cup LSA
1 1/2 cups Oats
1 tsp Celtic Sea Salt
1/4 cup Rapadura Sugar
1/2 cup Cacao Nibs
1/2 cup Raw Cacao Powder
1 tbl Baking Powder
2 lge ripe Bananas
3 1/2 cups Filtered Water


Sift flours, baking powder and Cacao into a large bowl.

Add oats, LSA, sea salt, sugar, and cacao nibs and mix well.

Process bananas briefly. Add water and blend until smooth.

Add to dry ingredients and give a good stir until well combined.

Spoon into muffin trays and bake for 20 minutes or until golden brown.

Cool in tray for 5 minutes before lifting out.

Serve warm with a hot cup of your favourite Chai Tea.

Chocolate Zucchini Cupcakes

Makes 20 standard cupcakes

Preheat Oven to 180 C
Grease muffin tray


3/4 cup pure coconut oil
3 eggs, lightly beaten
1 tsp pure vanilla extract
1/2 cup buttermilk
1 1/2 cups rapadura sugar
1/4 cup butter
2 cups gluten free self- raising flour
1 cup raw cacao powder
1/2 tsp celtic sea salt
1 tsp allspice
1 1/2 tsp cinnamon
2 cups grated zucchini
1 cup cacao nibs


Combine coconut oil, eggs, vanilla and buttermilk in a small bowl. Whisk well and set aside.

In a large bowl, cream the butter and sugar together and sift in the flour, cacao powder, salt and spices. Now add the zucchini, cacao nibs, and wet ingredients and mix thoroughly.

Spoon into prepared muffin tins and bake for approximately 35 minutes.

These cupcakes will store well for a few days in a sealed container, but in our house they don't usually last that long. :D

Enjoy!