Delicious Bites
Cacao & Shroom Donuts - gluten free, refined sugar free
by Guest Author
I’ve made a lot of donuts, I won’t lie. But practice makes perfect and in my eyes (and mouth) these are the best donuts I have ever made. They tick all the boxes- good taste, good texture, nutritious and easy to make.
Chocolate Rough - Raw, Vegan & Adaptogenic
by Rosamund EdwardsThis chocolate rough containing coconut & nut grounds is a tasty raw recipe with the addition of adaptogenic herbs. It utilises nut grounds from my latest batch of almond, cashew & date mylk. When you make nut mylk, never throw the grounds away! They are an amazing base for both traditional baking (think french flourless chocolate cake) AND for raw creations.
Cosmic Bounty Bar
by Rosamund Edwards
This raw & vegan chocolate coconut treat is seriously decadent & rich but unlike its packeted bounty bar cousin, when enjoyed in moderation, shouldn't leave you in a massive refined sugar slump. Refined sugar free (if you go with the raw chocolate version), it is gently gingery and VERY tasty via the delightful and very blue addition of Misty Day Plant Potions Cosmic Brew.
Feijoa & White Chocolate Truffles
by Rosamund EdwardsWith feijoa season well and truly upon us in the south pacific, even the most hardened feijoa lovers are starting to wonder what to do with the excess! I was asked by Plastic Free Pantry to adapt a recipe that used chocolate & wine biscuits to make them with packaging-free ingredients. I was making nut mylk at the time and so it seemed natural to utilise the nut grounds as the base.
Raw Dark Chocolate Beetroot Brownies
by Rosamund Edwards
Gluten, Dairy Free; Raw and Vegan
A magical blend of chocolate and beetroot (if you haven't tried this combo yet, you must!) in a delicious raw cho...
Raw Dark Chocolate Recipe
by Rosamund Edwards
I'm a big believer in the mind, soul & body benefits of dark chocolate made with nutritious, organic ingredients. This raw, dairy-free recipe can be used as a smooth, delicious base with many lovely fillings or toppings suggested below. I do recommend pouring the mixture into chocolate moulds (which let you break the block apart into pieces once set) or small foil cups, but if you don't have any, just pour it into a shallow container or tray and cut pieces off with a knife to devour on, once set.
