Recipes

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Snacks

Crust
1 cup activated almonds
1 cup coconut flakes
1/4 cup melted coconut oil
Pinch of salt
2 Tbls cacao powder
1/4 cup maple syrup

Method

  • Blend all together until gooey and can hold its shape.
  • On the side – take 1 cup activated buckwheat and add about 10 drops mint oil (more or less according to your taste preference).
  • Mix the mint-infused buckwheat into the crust and press into silicon moulds.

Mint filling
1 cup soak cashew nuts
1/2 cup melted coconut oil
1/2 cup maple syrup
Handful of shredded coconut flakes
About 10 drops mint oil
1 tsp vanilla paste
2 pinches of salt
4 spirulina tablets for colour

  • Blend in a Vitamix until a smooth consistency.

Chocolate layer
1 cup melted cacao butter
159-180 maple syrup
150 g raw cocoa powder

Method

  • Hand mix cacao butter and maple syrup together with a wooden spoon until smooth consistency. Then slowly, whilst mixing, add the cacao powder. If it starts to harden, mix over a double boiler.

Assembly

  • Assemble with crust, then mint filling, then gentle pour over the chocolate layer and let everything set in the freezer

 

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Drinks

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