This month we're excited to present a recipe from Angie Gluten-Free, just in time for the launch of her fabulous new e-cookbook, "Wholefood Sweets & Treats". This beautiful 12 recipe cookbook has been mindfully designed for gluten and dairy intolerant individuals, celiacs or those wanting to introduce delicious wholefood sweets & treats into their lives.
Author Angie is a gluten free and wholefoods chef who believes that how and what we eat affects how we feel about ourselves in the world; and that food eaten with joy, love and mindfulness will always work better for the body. Angie’s approach to food is one of local and seasonal wherever possible, ethical, organic and/or chemical free, simplicity, beauty and of course deliciousness.
Angie's cookbook is available online at www.angieglutenfree.com
Cacao Nib Slice
This super-easy recipe will satisfy your sweet cravings, but without the guilt!
1 cup pitted medjool dates
1 cup sultanas
1/2 extra virgin coconut oil
1/2 cup desiccated coconut
1/2 cup raw cacao powder
1/2 cup cacao nibs
Method:
Place all ingredients except cacao nibs into a food processor. Process until well combined and the mixture clumps into a large ball.
Add cacao nibs and pulse until just combined.
Tip into a lined tray and firmly press into desired shape.
Place in the fridge for twenty minutes until it starts to firm up. Take it out and cut into desired sizes. Put back in the fridge for further firming after surreptitiously eating a couple - make sure no one sees!
Enjoy with friends and family for a guilt-free holiday treat.