Macadamia & White Vanilla Choc & Chaga (paleo. keto. low carb. gf. df)
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RECIPE BY: AURORA GILBERT
PHOTOGRAPHY BY: AURORA GILBERT
Serves many 😉
This is so freakin good!!!
The toasted macadamia and coconut pair so well with the white vanilla chocolate and then with that hit of chewy sweetness and mouth feel that comes from the goji berries… I’m not a huge fan of the flavour of goji’s but in chocolate they work so well and they help boost our immune system too.
The cacao butter is loaded full of antioxidant rich fats that boost our ‘feel good’ neurotransmitters and the chaga medicinal mushroom is an amazing adaptagenic that helps our body deal with stress, works on our gut health, anti-ageing and is one of the highest known antioxidant rich food sources on the planet.
Like everything I make this is quick and simple, it’s got to be as Miss nearly two doesn’t give me much time to get shizz done… Do yourself a favour and make it!!!
Ingredients:
1/2 cup macadamia’s, toasted
1 cup coconut flakes, toasted
1/3 cup cacao butter - melted
1 tbs almond nut butter or nut butter of choice
5 tbs coconut butter
1 tsp vanilla powder
2 tbs goji berries
1-2 tsp chaga medicinal mushroom - I use SuperFeast discount code ‘aurora10’ ️
10-15 drops monkfruit concentrate
pinch salt
OPTIONAL
collagen
mesquite powder
lucuma powder
Method:
Toast the macadamia’s and coconut flakes in the oven 160º for approximately 10 minutes, check as they can toast quickly and flip over half way through, then set aside to cool.
Add the melted cacao butter, coconut butter, almond nut butter, salt, vanilla, chaga and monkfruit concentrate to food processor and combine well.
Add the cooled macadamia an coconut and the goji berries to the cacao butter mixture and combine.
Pour mixture into baking paper line tray or into moulds and place into fridge to set.
Store in fridge or freezer.
Enjoy x