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 100g dried apple 200g self-raising flour 100g unsalted butter (cold) 100g golden caster sugar 1 large free-range egg METHOD 1 Preheat the oven to 200ºC. Line two trays with greaseproof paper and rub with olive oil. 2 Whiz the apple in a food processor until finely chopped, then add the flour, cubed butter, sugar and a pinch of sea salt. Blitz to fine crumbs for 1 minute, then remove 3 tbs of the mix and set aside. Pulse in the egg until combined, stopping to scrape down the sides, if needed. 3 Divide into 24 pieces, roll into balls, then press down lightly into 4cm rounds, lining them up on the trays as you go. Sprinkle over the reserved mix, lightly pressing into the cookies. Bake for 8 to 10 minutes, or until lightly golden. Leave to cool slightly, then transfer to a wire cooling rack. Yum! https://www.delicious.com.au/recipes/apple-crumble-cookies/xycyp96q?current_section=recipes

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 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 ...