Delicious Bites
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.
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.
Lemon & Coconut Slice with Sacha Inchi
by Rosamund Edwards
A light-but-decadent, joyful celebration of naturally healthy ingredients! This recipe is inspired by my mum's traditional lemon slice (which I cou...