so let's plan it then eat it

1/3 cup softened butter  (80 grams) 1/3 cup coconut sugar  (70 grams) 3 teaspoons vanilla extract  (15 mls) 1 cup wholemeal self-raising flour  (120 grams) 75 grams of dark chocolate bits 150 grams of dark chocolate (70%) 1 teaspoon coconut oil  (5 mls) Method 1. Mix softened butter, coconut sugar and vanilla extract together in a bowl until well combined. 2. Add flour and dark choc bits and combine until a crumbly dough mixture forms. 3. Wet your hands and using a teaspoon to measure, roll the cookie dough into 20 individual balls on a lined tray. Place in freezer for 10 minutes. 4. Melt the dark chocolate and coconut oil in the microwave – approximately 1 minute. 5. Take the cookie dough balls out of the freezer, roll each ball through the melted chocolate and replace on the tray until all balls are covered. 6. Decorate with crushed nuts or desiccated coconut. 7. Return to the freezer for a couple of minutes until set and then enjoy. ...

Servings  patties INGREDIENTS 1.25   cups   shredded coconut 2   tbsp   dried cranberries 1   tbsp   coconut oil   melted 1   tbsp   rice malt syrup 60   grams   dark chocolate   70% cacao or higher 1   tbsp   pepitas   finely chopped INSTRUCTIONS Line a small tray with baking paper and set aside. Blitz coconut and cranberries together until crumbly (approx. 15 seconds). Add coconut oil and rice malt syrup and blitz again until combined. Press VERY FIRMLY into mini silicone moulds and place in the fridge or freezer to set until they are hard. Once they have set, melt the chocolate using your preferred method. Using two forks, dip the patties into the melted chocolate, place on the tray then sprinkle with pepitas and pop back in the fridge/freezer to set. Can be stored in the fridge or freezer in an airtight ...

INGREDIENTS BASE 1/2 cup coconut oil, melted 1/4 cup coconut sugar 1/4 cup desiccated coconut 1 cup hazelnut meal or almond meal 1/3 cup rolled oats 2 tablespoons cacao FILLING 1 cup nut butter of choice 1/2 cup coconut oil, melted and slightly cooled 3 tablespoons agave nectar 1 teaspoon vanilla extract 4 cups Cobs Sea Salt Popcorn TOPPING 2 tablespoons coconut oil, melted and cooled 1-2 tablespoons cacao METHOD BASE 1. Pre-heat oven to 180°C or 160°C fan forced. Line a standard 12-hole muffin tin with muffin cases 2. Combine base ingredients in a medium bowl and divide evenly between prepared muffin cases. Gently press into cases to flatten 3. Bake for 10 minutes, remove from oven and cool FILLING 1. Combine all filling ingredients in a medium bowl. Pour over cooled bases pressing in gently to secure TOPPING 1. Add topping ingredients to a small bowl and whisk to combine 2. Using a spoon, drizzle over the top of the popcorn then place in the fridge for 1 hour ...

Serves:  16 Ingredients 1 cup (150g) of Dark Chocolate (Melts, Drops, or your favourite dark chocolate block) 100g Butter 395g Can Sweetened Condensed Milk 250g packet of Plain Biscuits (I use Superwines) ½ Cup (40g) Desiccated Coconut 2 TBSP Cocoa Powder 1 Cup Maltesers, halved Chocolate Icing 1 ½ Cups (225g) Dark Chocolate (Melts, Drops, or your favourite dark chocolate block) 1 TBSP Vegetable Oil Method Prepare a 25cm square slice dish or baking tin with greaseproof paper (I always give my tin a quick spray with cooking oil then line with paper so it sticks nicely) and set aside. Using a food processor roughly crush the biscuits (or pop them in a ziplock bag and bash them a bit with a rolling pin) You want them all sizes not fine and set aside. Halve your Maltesers - *see the tip above In a large saucepan slowly melt together the chocolate, butter and condensed milk, stirring often to ensure it does not catch until butter completely melted and ing...

Ingredients 4 tbs golden syrup 2 tsps water 1 cup white sugar 3 tsps  McKenzie's Bi-Carb Soda Directions Step 1 Grease a 20cm square cake tin. Step 2 In a large saucepan, heat golden syrup, water and sugar. Bring to a boil and simmer on low heat for 5-10 minutes. Step 3 Remove saucepan from heat and add Bi-Carb mixing quickly. The mixture will foam and triple in size. Pour into cake tin and allow to set. Step 4 Optional: Melt 200g good quality dark chocolate. Dip honeycomb shards into the chocolate and place on baking paper to set at room temperature. https://www.mckenziesfoods.com.au/recipe/honeycomb/

ingredients 90 g butter 3 x 85 g Mars bar (roughly chopped) 3 cup Rice Bubbles 250 g milk chocolate method Prepare a slice tin by lining with baking paper and set aside. In a glass bowl, place butter and Mars Bars. Heat in the microwave for 1 1/2 minutes and remove to stir. Pour Rice Bubbles into the butter/Mars Bar mixture one cup at a time mix. Mix until all combined. Press into the slice tin with the back of a large metal spoon. Set aside. Break the block of chocolate into small squares and microwave for 1 minute and stir for 30 seconds. Heat for 20 seconds more if it doesn't become smooth and creamy. Pour the melted chocolate over the Rice Bubbles mixture and spread evenly. Cool in fridge until chocolate hardens. Lift slab out of tray with baking paper and place on cutting board. Once it is room temperature, cut into squares with a large sharp knife. https://www.kidspot.com.au/kitchen/recipes/mars-bar-slice-191?ref=collection_view%2Cchocolate-recipes...

INGREDIENTS 500g chocolate fudge brownie packet mix 400g dark (70%) chocolate, chopped 400g milk chocolate, chopped 6 eggs, separated 1 titanium-strength gelatine leaf 900ml thickened cream 1/2 cup (110g) caster sugar METHOD 1 Preheat oven according to brownie packet instructions. Grease a 23cm springform cake pan and line base with baking paper. Prepare brownie mix according to instructions and spread into prepared pan. 2 Bake according to instructions, removing 5 minutes before cooking time so it is slightly undercooked. Cool completely (the brownie will pull away from edge of pan). Grease sides of pan and line with the acetate around the brownie and about 5cm above the pan. 3 Place chocolates in a heatproof bowl set over a saucepan of simmering water (don't let the bowl touch the water) and stir until melted and smooth. Cool slightly, then beat in egg yolks. Set aside. 4 Soak gelatine in cold water for 5 minutes to soften. Place 200ml cream i...

INGREDIENTS 200   grams   natural greek yoghurt 2   tbsp   cacao   or cocoa powder 1.5   tbsp   coconut oil   melted 1   tbsp   maple syrup 40   grams   dark chocolate   at least 70% cocoa 2   tbsp   desiccated coconut   plus some extra INSTRUCTIONS Mix yoghurt, cacao, melted coconut oil and maple syrup in a bowl until combined. Sprinkle the extra coconut into the bottom of ten of the silicon mini muffin tray holes. Spoon mixture on top, then freeze for 2 hours until frozen solid. Once frozen melt chocolate in a small microwave safe container and place the coconut in a separate small container for dipping. Pop one bite out at a time and dip into the chocolate and then dip in to the coconut, placing on a cold plate to avoid melting. Once they’re all done, place back into freezer until ready to eat. RECIPE NOTES 95 calories per bite ...