Chocolate Chip Cookies
Bars and cookies, Desserts, Paleo
Growing up we had a shelf of cookbooks under my Mum’s desk in our family kitchen. Out of all the thousands of recipes, we only actually used the books for…
Last night I was joined by 8 beautiful ladies for another cooking class, this time with a Valentine’s day dessert theme. My favorite! We had so much fun cooking and tasting lots of healthy sweet treats, thanks for joining me ladies! This was he simplest thing we made and takes just a few minutes then woke fridge time. And it can be made into squads too for the rest of the year, Jared downed a batch cut into squares topped with pecans, but for today… it’s got to be hearts. Happy Love Day!
1 cup freshly ground (or gently melted) coconut butter
1 tsp vanilla
1/2 cup cashew meal
3 tbsp raw honey (or use maple syrup for a vegan version)
2 tbsp raspberry juice (optional)
Very simply, mix all the ingredients together well! We divided the mixture in half and mixed 2 tbsp of raspberry juice into one half to turn in pink. Place on a sheet of baking paper, on a chopping board then cover with another piece of baking paper. Press down using you hands or a rolling pin until it’s 1/2 inch thick them place in the fridge. Leave it cooling for 30 mins then remove it and either cut into squares or use a heart cutter to make small hearts! It won’t be fully solid yet but that’s how want it so it doesn’t crack as you cut it. Once you’ve made your shapes you can return them to the fridge until you are ready to indulge!
Joy and Heather Harrison of Curly Tops Cuisine are an Irish Mother and Daughter blogging duo based in Belfast, Northern Ireland. They’ve been on their own journeys with food using nutrition to…
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