Coconut Immunity Slice

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Recipe by Lorna Garden

We usually try and avoid sugars and foods containing a lot of sugar when we are feeling a bit run down or unwell, to ensure our gut & metabolic health is optimal for our body to heal. 

After a period recently where we had a run of family members with minor, niggling health issues I came up with this slice using our potent Immunity Elixir (Shiitake, Astragalus, Ginger, Turmeric, Cinnamon & Fenugreek) and Manuka honey (antiviral, anti-inflammatory and antibacterial) to boost taste morale.   

To reduce sugar intake even more, the honey could be reduced further or replaced with stevia or monkfruit. 

Preparation Time: 20 -30 mins

Cooking Time: freeze for 2 -3 hours

Serves: ~10-15 slices

INGREDIENTS

Suitable For: GF Vegan option

We use all organic or biodynamic ingredients

Base

  • 1 cup almond meal
  • ½ cup hulled hemp seeds
  • ½ cup coconut butter
  • 1 tsp vanilla extract or powder
  • 2 tsp Holy Mother Immunity Elixir
  • 1 tbsp manuka honey (or maple syrup)
  • 1 cup shredded coconut

Topping

  • 1½ cup cacao butter
  • 2 tbsp cacao powder
  • 1 tbsp manuka honey (or maple syrup)
  • ¾ cup coconut flakes, toasted in pan
  • Pinch of high quality salt

TO MAKE

Base:

  • In food processor, mix together almond meal, hemp seeds, coconut butter, vanilla, Immunity Elixir and honey until well combined
  • Add shredded coconut and stir through.
  • Press mixture in loaf pan lined with parchment paper and place in freezer

Topping:

  • Place bowl over a pan of simmering water and add cacao butter.
  • Melt over heat, stirring regularly
  • Add honey and stir until well combined
  • Add cacao powder and mix in well until you have a smooth chocolate blend
  • Pour over base and return to freezer, covered with a wax wrap
  • Freeze for at least 2-3 hours, then remove 15 mins before cutting.
  • Cut into small squares with a sharp knife

Serving Suggestion:

Serve topped with salted, toasted coconut flakes.

chocolate Raw Vegan

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