Ingredients

• 2 eggs (at room temperature)
• 2/3 cup or 80g of ground almonds
• 1/4 cup or 80g of cacao powder
• 1/2 cup or 130g of coconut oil
• 1 1/3 or 200g of coconut sugar
• sea salt to decorate

Directions

1. Preheat your oven at 350 F / 175 C (fan oven).

2. Beat the eggs and add the coconut sugar, followed by the ground almonds and a pinch of salt. Mix well.

3. Add the melted (but cooled down) coconut oil and the cacao powder, mix gently as the cacao powder is fine.

4. Pour into a greased muffin tray (I use coconut oil) lined with baking paper. Bake for 18 minutes.

5. Let it cool down and decorate with sea salt flakes.
   Enjoy!! I love having these with a cup of coffee. Total treat but not too naughty.

6. *if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 80g or 2/3 cup of almond flour can be replaced with 50 g or 2/3 cup of quinoa flour.

Serving Tips

Pair our chocolate and sea salt brownies with:
• Instant Nut Milk
• Calm Mind Protein Shake
• Healthy Frappuccino

Storage Tips

Store in an airtight container in the fridge for up to 5 days. You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.

Ingredients

• 3 ripe bananas
• 2 cups or 200g of ground almonds
• 4 eggs
• 3/4 cup or 100g of walnuts
• 1/3 cup or 70g of melted coconut oil
• 2/3 cup or 100g of coconut sugar or maple syrup
• 1 tbsp of arrowroot powder (optional)
• 1/2 tsp of bicarbonate of soda
• 1 tsp of vanilla extract
• a pinch of salt

Directions

1. Preheat your oven to 350 F / 175 C (fan oven). Put the coconut oil in a bowl to melt in the oven for a few minutes.

2. Mash 2 bananas in a large bowl and whisk in the eggs.

3. Take the coconut oil out of the oven and let it cool down.

4. Add the coconut sugar/maple syrup, vanilla extract, ground almonds, arrowroot powder, bicarbonate of soda, and salt. Combine well before stirring in the cooled down coconut oil.

5. Chop up the walnuts in pieces and mix half of the walnuts in the dough. Slice the remaining banana. Pour the mix into a greased cake tin lined with baking paper and decorate with the banana slices and the chopped walnuts.

6. Bake for 45 minutes at 350 F / 175 C. Let the banana bread cool down completely before eating it. Enjoy!

7. PS: the cooking time can vary depending on your oven, so use a stick or a knife to check if your cake is cooked through. If you put the knife in the cake and it comes out clean, your cake is ready!

8. *if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 200g or 2 cups of almond flour can be replaced with 120g or 2 cups of quinoa flour.

Serving Tips

Pair this banana bread with:
• Berries Collagen Shake
• Calm Mind Protein Shake
• Coconut and Mixed Seeds Chia Pudding
• Moroccan Spiced Coffee
• Anti-depressant Saffron Tea

Storage Tips

Store in an airtight container in the fridge for up to 5 days. You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.

Ingredients

• 1.5 cup or 150g of raw walnuts
• 9 Medjool pitted dates
• 1 heaped tbsp of raw cacao powder
• 1 tsp of turmeric powder
• Optional: roasted chopped hazelnut

Directions

1. Put the walnuts, dates, turmeric, and cacao in a food processor. Blend for 4 to 5 minutes, until the ingredients form a paste.

2. Roll into small balls in the palm of your hands.

3. Optional: roll the balls into the chopped roasted hazelnuts for a healthy “Ferrero Rocher” effect.

Serving Tips

Pairs well with a cup of Moroccan Spiced Coffee

Storage Tips

Store in an airtight container in the fridge for up to 10 days. You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.

Ingredients

• 2 cups or 200g of ground almonds
• 4 eggs
• 2/3 cup or 120g coconut sugar
• 1/3 cup or 80g of melted coconut oil
• 1 tbsp of vanilla extract
• 1 tbsp of arrowroot powder
• 1 tsp of bicarbonate of soda
• Chopped mixed nuts to decorate

Directions

1. Preheat oven to 350 F / 175 C (fan oven).

2. Whisk the eggs with an electric mixer for 3 minutes.

3. Add the coconut sugar and whisk until the mixture turns a paler color.

4. Mix in the ground almonds, vanilla extract, arrowroot powder, and bicarbonate of soda.

5. Finally, add in the melted (and cooled down) coconut oil, and mix.

6. Pour in a greased cake loaf tin lined with baking paper. Decorate with chopped nuts (any work). Bake for 35 minutes.

7. You can also make muffins instead. Pour the mixture in a greased and lined muffin tray. Decorate with the chopped nuts and bake at 350 F / 175 C (fan oven) for 25 minutes. The cooking time can vary depending on the oven. To make sure it is cooked through, insert a toothpick, and see if it comes out clean. If not, it needs cooking longer. Enjoy!

8. *if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 50g or 1/2 cup of almond flour can be replaced with 30g or 1/2 cup of quinoa flour.

Serving Tips

Pairs well with a cup of Moroccan Spiced Coffee.

Storage Tips

Store in the fridge for up to 5 days.

You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.