Recipes, rituals and other stories to realign the body and mind



Snacks, Sugar Free, Vegan, Vegetarian, Recipe, Gluten free, Dairy Freedanielle coppermanComment

Easter treats for ya! A cross between cornflake crispy cakes, rice crispy cakes, and those cute little easter nests we all used to make in junior school. These are, ofc, gluten, grain, dairy and refined sugar free, and involved highly nutritious ingredients such as golden linseeds, sunflower seeds, flaked almonds, cacao nibs, pure cacao powder and maca.

Hi and bye.

Makes roughly 20-26 macaroon domes / balls, depending on size

50g Cacao Powder
120g Coconut Oil
30g Coconut Nectar, Raw Honey, Date Syrup, Maple or Natural Syrup of choice
50g Cacao nibs
20g Sunflower Seeds
20g Golden Linseeds
200g Desiccated Coconut
30g Flaked Almonds, sliced (can also use coconut flakes)
5g Maca Powder
5g Bee pollen (optional, if you have it)
1 Teaspoon Vanilla Bean Paste, Seeds, Powder or Extract

Goji Berries or Other Dried Fruit, for a rocky road kind of vibe


Start by weighing out and mixing the cacao nibs, sunflower seeds, linseeds, flaked almonds, desiccated coconut, maca and bee pollen, if using, in a medium bowl.

Next, weigh out your cacao powder, coconut oil, natural sweetener of choice and vanilla in a saucepan. Melt over a medium to low heat until the powder combines with the other ingredients and everything is dissolved and smoothly incorporated.

Remove from the heat and pour over the dry ingredients. Use a spatula or a wooden spoon to carefully but quickly stir the mixture, coating all of the dry ingredients completely. Mix for about 2 minutes in order to combine every last nib and every little seed, then place in the fridge for 5 minutes to set briefly. Once the mixture begins to stiffen, it will easier to form into balls. If you want to make bars, you can work with the mixture without having set it, if you have suitable bar molds.

For the balls / domes, take a small handful of the mixture and form it into a small ball in the palm of your hands.

Arrange on a baking tray or a plate, and repeat until all of the mixture is used up. Place in the freezer for at least 20-30 minutes to firm up, and then enjoy.

+ Store in the freezer for as long as you can resist them for.
+ Use or create leftovers on purpose to freeze in clusters to make raw granola. Simply serve with almond milk or on smoothie bowls or yoghurts.


Snacks, Sugar Free, Vegan, Recipe, Paleo, Gluten free, Dairy Freedanielle coppermanComment

This weekend was almost like any other weekend, although not quite. Breakfast and/or brunch are major parts of most of my weekends, but this week a Juice Cleanse from Raw Press turned up on Friday, and like all genuinely healthy foodstuffs and drinkstuffs, these things go off. It couldn’t wait until monday.

So Saturday was kinda sad. I didn’t brunch, hell i didn’t even eat. But I was full in other ways. Full of nutrients, vitamins and surprising amounts of energy, and full of overplanned ideas about what I’m going to eat first on monday.

Then I was also full of guilt because my sister,  whose birthday happened to fall on day two of my juice cleanse, and whose gluten intolerance is much more serious than mine, was coming over for the evening and i hadn’t made her a cake. With a food blog centered around a hatred for gluten and miraculous ways in which to create things without it, this was the one day of the year that she deserved one of my gf creation the most.

Thankfully, with a pretty well stocked kitchen (rule one, guys), i managed to wing a no-recipe, use-whatevers-in-the-cupboard creation in under 10 minutes because as well as being unprepared i was also late and my sister likes to avoid telling us her ETA until it is about 30 minutes away so i had to act fast.

Proof is in the pudding though (literally) that it is possible to create truly delicious and truly madly deeply nourishing provisions quicker than you can get to the nearest shop to buy standard ones.

I do have a few disclaimers for this recipe though. It contains more natural sweetener than I would usually use, mainly because I had different kinds of guests with different kinds of tastes on this particular evening (inc. a boy with a very boyish diet). My relationship with dates, which never really took off, has almost entirely diminished mainly because of how sickly i find them. I have also been rethinking my relationship with nuts, as, although they have tremendous health giving qualities, i find them quite rich and indulgent and difficult to digest. These foods are healthy, but in a world where fad diets are frowned upon, they have ironically become faddy themselves. Because they are healthy, people assume it’s okay to eat them as if they’re going out of style. But, dates and natural sweeteners, although more nutritious, still have the same affect on our blood sugars, glucose levels and insulin responses as refined sugars. And too many nuts can be tough on the system, especially if they are not prepared properly. So, by all means embrace them and replace the nutritionally void alternatives, but be mindful of quantities and frequency of consumption.

That being said, this is far healthier than artificial, shop bought cakes which, as well as refined sugar, contain a hideous selection of other hideous ingredients like hydrogenated fats, margarine, white flour, colourings, flavourings and preservatives. You can reduce the amount of natural syrups used in this recipe, although I have a feeling the texture might suffer a little.

I’ve done this recipe in grams as I’ve been testing new recipes for Qnola products and I’m just in that frame of mind. When developing recipes for big-scale production, you have to work in grams even with liquids in order to percentagise the recipe, to scale it up or down as painlessly as possible. I’ve also provided ml and tbs, just in case.

Makes 12 Large or 24 Medium

50g Hazelnuts or walnuts
60g Ground almonds
60g Flaked almonds
100-120g (about 8 tablespoons) Coconut Nectar or natural sweetener of choice (to taste)
4g Salt or Tamari
6g (1 tablespoon) Vanilla bean paste powder or extract
100g Cacao nibs
45g Cacao powder
12g Maca
8 Dates (soaked in boiling water for 1 minute)
20g (2 tablespoons) Coconut Oil, melted
30g (2 tablespoons) Almond butter
50g Coconut Milk Powder or Coconut Flour
1 Teaspoon Reishi Powder, optional
1 Teaspoon Chaga Powder, optional
1 Teaspoon Lucuma, optional

Start by pulsing the nuts, including the ground almonds, and the cacao nibs in a food processor.

Once the ingredients begin to come to a fine flour consistency, add the salt, vanilla, cacao powder, maca, mushroom powders or other superfood powders if using, coconut flour, syrup of choice and almond butter and blend for another 1-2 minutes, first on a low speed, and then a higher speed for the last 30 seconds.

The mixture should begin to thicken and stick together when you pinch it between two fingers.

Next, add the dates. Remove the pits and place in a small bowl, then cover with about 1-2 inches of boiling water. Soak for just 1 minute and then squeeze gently to remove as much liquid as possible before adding to the food processor.

Blend for another 1-2 minutes on a high speed, scraping down the sides and breaking the mixture up if it forms a tight, doughy ball. In order to get the smoothest consistency, break the ball up a couple of times and blend further until you are happy with it.

To set, choose a baking tin or dish, a muffin tin or something like mini loaf tins. I scattered the bottom of my dish with cacao nibs and pressed the brownie mixture onto it. This adds a subtly crunchy base layer to the brownies. You could also add crushed nuts to make a quick, simple cheesecake variation, or you can leave them au naturale. Press the dough into your mould/s as compactly as possible. You can decorate the top with just about anything. I like using cacao powder, maca and coocnut flour to create a galactic effect, as well as chopped nuts, almond butter drizzle and, of course Qnola.

Once complete, place in the freezer to set for at least 30 minutes. Remove 5 minutes before you plan to serve / enjoy.

+ Store in the freezer for as long as you can resist eating them.


Essentials, Travel, Review, Lifestyledanielle coppermanComment

From top | Rejuvenate Intensive Body Balm, Aesop | Catherine Oil Burner Blend, Aesop | Samples, Aesop | Glass Pot, Folklore | Blue Dipped Gold Hammered Earrings, Oliver Bonas | Glass and Acacia Storage Jar, Folklore

Yesterday was supposed to be my ‘day’. My ‘day’ - my time - to do Christmas Shopping, and get the great people in my life the great gifts they deserve. Since I was putting together Holiday Breakfast Hampers we curated at Qnola all morning, the ‘day’ I’d set aside was in fact an ‘evening’. But I think I had a better time anyway. It was a mild evening, I was hardly layered up at all - no scarf, no gloves. What month is this? Hang on, where am I? Whatever’s going on, the air was fresh, the shops weren't too busy and the music on my iPod seemed better than ever. It was one of those (perhaps rare) moments where you’re insurmountably happy and content in your own company. And my mood was only lifted when I managed to get pretty much everything on my list, got offered a glass of wine by a salesman in Aesop (good tactics - bought a lot), and discovered a few shops I’d never heard of, selling very ‘me’ things and lots of them (again - bought a lot).

For last minute gifts, head to Upper Street in Islington for a calmer shopping experience than more central London locations. Spend some time in NookLondon and Folklore - remember that you are buying for others and not yourself - swing by Ottolenghi or The Artisan Gluten Free Bakery for homemade healthy fuel anytime of day, and then browse what I think was a Christmas Market but didn’t have the chance to enjoy as markets are a day thing, and on this particular day I was a nighthawk shopper.


Snacks, Sugar Free, Travel, Vegan, Vegetarian, Recipe, Gluten free, Dairy Freedanielle coppermanComment

I arrived in New York October 23rd. People were already in fancy dress. People's dogs were already in fancy dress. Halloween in the USA is no joke. It is real.

A brief timeline of my first few days in the city:

Settled into my friends apartment in East Village.
Ate at Dimes too many times. Ate at Hu Kitchen too many times.
Saw too many dogs dressed in tutu's.
Said Hola to my agents, had new digitals taken and began a marathon of castings.
Regretted bringing so many jumpers because the weather here is currently tropical.
Said goodbye to my laptop as my flatmate bathed it in lemon and ginger tea. Was forced to take a break from my usual work, so between castings and meetings, made some healthy toffee apples.

Toffee apples are everywhere right now as Fall celebrations like Halloween and Bonfire Night arrive. I was never very fond of them as a child, they were too tough to get into, and the reward for hurting teeth, cutting lips and getting sticky hands wasn't tempting enough for me. They just aren't that good. There I said it. But what I came up with in my friends apartment on the rainiest Fall afternoon, using organic coconut sugar instead of refined sugar, no dairy and the juiciest organic apples, kind of changed my mind about a few things. Particularly my opinion on toffee apples. These ones are much less sickly, much more nutritious, much more flavoursome and the coating is slightly chewy, as opposed to the solidified shards of toffee commonly found coating shop bought options. And if you're worried about people (kids) not liking a healthier version, my flatmate and her boyfriend polished these off in under 2 days, blissfully unaware of what ingredients went into them. They probably don't even know what coconut palm sugar is. So go with it, no one will know...

makes 4-6

1 Cup Coconut Palm Sugar
250ml Cold Water
1 1/4 Cups Almond or Coconut Milk
Generous Pinch of Himalayan Pink Salt
1 Teaspoon Lemon Juice - optional
4 Small - Medium Apples of choice (I used Granny Smiths)

+ You will need a selection of bamboo sticks, kebab sticks or lollipop sticks.

TOPPINGS (estimate the amount required depending on which ingredients you choose, and how much you want to coat the apples)

Chopped Salted Almonds (or any nut/seed of choice)
Golden Linseeds
Chia Seeds
Cacao Powder
Maca Powder
Chopped Cacao Nibs
Granola or Qnola


Start by boiling the water in a medium saucepan. As it begins to boil, stir in the coconut palm sugar, and let the mixture boil on a high heat for 2-3 more minutes, until the sugar has dissolved. Reduce to a medium heat, then stir in the remaining ingredients. Simmer here for 10-12 minutes, stirring constantly as it can stick to the pan or burn easily. Keep a close eye on it, watching it thicken, and continue to simmer until it becomes darker brown in colour, thicker and begins to reduce slightly. To test whether it is done, take a teaspoonful and rest it on a plate to cool. As it cools it should become even thicker and should be slightly tough to touch. If it is still sticky and runny, continue to simmer and allow it to thicken even more. Once you are happy with the consistency and once it begins to set more solidly, remove the pan from the heat.

Now you need to work relatively quickly as the toffee will cool rapidly. Lightly grease a plate or a baking tray with coconut oil. Take one apple at a time and insert whichever sticks you are using through the middle of it. It shouldn't go all the way through to the other side, but deep enough to ensure it won't slip out. Now, carefully tilt the sauce pan to one side, dip the apple into the toffee mixture, and turn the apple repeatedly to coat it evenly. Lift it out of the toffee and continue to turn it above the mixture, to let any excess drip off. I recommend scraping the bottom gently, to ensure it doesn't stick too much to the plate/tray that you place them on. As the toffee begins to stop dripping, place the apple on your prepare surface, and repeat with the other apples. You can either leave the apples bare like this, or roll them through the toppings of your choice. I chopped some salted almonds finely and placed them in a medium bowl, then gently rolled the apples around in the bowl until the almond dust stuck. If it is easier, you can top the apples by taking a handful of your toppings and pressing it into the toffee coating.
Once coated, or if you are leaving them bare, place the apples in the fridge to cool and set a little more, for around 1 hour. The longer you leave them, the better.

+ These will last for around 2 weeks in the fridge or in an airtight container.
+ You can also use this toffee recipe to make individual toffees. Instead of coating apples, simply allow the toffee to cool a little, and then take teaspoonfuls of the mixture and mould it into individual shapes, or fill chocolate moulds with the mixture, and set in the fridge.


Sugar Freedanielle copperman1 Comment

These chocolates are quite special. Not only is raw chocolate much easier and less technical to make than normal chocolate (which involves vital precision and a lot more science than most people can fathom), it is a hundred times healthier, too. Cacao is the purest and most nutritious form of chocolate, and having undergone little to no processing at all, has a multitude of health benefits still in tact, which are usually stripped from the cacao bean somewhere along its journey from bean to bar. 

Cacao is one of the richest sources of antioxidants, and promotes healthy cellular activity, ensuring your body is functioning to the best of its ability. Cacao is also high in fibre and can stimulate the production of digestive enzymes, which helps support healthy digestion. Many people also believe it may aid weight loss or maintenance, as it can act as an appetite suppressant. Cacao also contains serotonin, which, put simply, is the ‘happy hormone’. By elevating your levels of serotonin, cacao helps to improve your mood, positivity and has even been proven to reduce depression and anxiety.

I’ve played around with dark and white chocolate in this recipe. The white chocolate layer is made predominantly from cacao butter, which is the solidified pure oil of the cacao bean. It has an intensely creamy and ridiculously rich flavour, and also smells divine. Mixed with a few delicate natural flavourings like vanilla and unrefined, organic sweeteners, the raw white chocolate layer adds a unique creaminess to the rest of the chocolate. Combined with a generous dollop of nut butter, if these chocolates aren’t in your mouth, fridge or tuppaware box, they’ll be on your mind forever more.


8 Tablespoons Raw Cacao Powder
120g Raw Cacao Butter
2 Tablespoons Coconut Oil
2-3 Tablespoons Coconut Blossom Nectar, Honey or Sweetener of Choice
2 Teaspoons Vanilla Seeds or Extract
Maca, optional
4 Tablespoons Coconut Milk
1 Jar Almond or Cashew Butter
Qnola, Puffed Quinoa, Granola, Buckwheat or Chopped Nuts and Seeds - optional
A Few Pinches of Salt


Start by making the bottom layer of chocolate. I'll start with the white chocolate but it is up to you how you structure yours. In a medium saucepan, melt 60g cacao butter, 2 tablespoons of coconut oil, 1-2 tablespoons coconut blossom nectar (or sweetener of choice), maca and the salt. Stir with a whisk or a wooden spoon on the lowest heat to gently melt the cacao butter and the oil without damaging it with too high a temperature. Once dissolved and everything is combined, remove from the heat and pour into chocolate moulds. You can use anything from ice cube trays to cake tins, depending on the size you'd like the chocolates. I prefer small moulds about 2 centimetres deep and no bigger than 2 inches wide. Once you have evenly distributed the white chocolate mixture into your moulds, place in the freezer for 20 minutes to set.

Whilst the white chocolate sets, make the dark chocolate layer. Rinse the saucepan (save any leftover white chocolate by pouring it into a small bowl or ramekin and setting it in the freezer). Melt the remaining 60g cacao butter, 1 tablespoon sweetener, salt, vanilla and 2 tablespoons of the coconut milk if you want the chocolate a little less rich, and creamier (you can leave the coconut milk out if you prefer a darker chocolate). Whisk together on a low heat until everything is combined nicely, then remove from the heat and set aside until the white chocolate layer has set. 

Prepare the nut butter filling. I like using pure nut butter, but for some people it may be a little bland and a bit too thick. You can either use nut butter straight from the jar, or make a lighter cream out of it. 

For the nut butter cream, whisk together your nut butter of choice, 2 tablespoons coconut milk, a pinch of salt and 1/2 teaspoons coconut blossom nectar or honey (or your preferred sweetener) in a small bowl. When combined, remove the white chocolate base from the freezer and spoon a small amount of the almond cream into the centre of each one. Flatten the nut butter with the back of a spoon or spatula to spread it evenly onto each white chocolate, but don't spread it too near to the edges or you will be able to see it when the chocolates have set. This isn't a major problem but it will look a little messy.

Once you have arranged the nut butter mixture onto each white chocolate base, pour over the dark chocolate so that it covers the nut butter entirely. Fill the moulds and then return to the freezer to set for another 20-30 minutes. 

Pop each chocolate out of its mould and leave at room temperature for 5 minutes before serving. Store in the freezer or fridge. The filling will stay softer in the fridge.




Fresh Mint Cream
Goji Cream
Apricot Cream


Snacks, Sugar Freedanielle coppermanComment

These are one of those things that are born from your leftovers. You could use any fresh herbs but the mint adds a delicious sweetness to these chocolates, and is refreshing against the richness of the raw chocolate. And for those of you who are partial to an after eight from time to time, these are your new after dinner treat. Made without dairy, refined sugar and artificial flavours and additives, these chocolates should make it onto every dinner table and should be considered just as important as the main course. Cacao butter builds the foundations of the these chocolates, making them exceptionally high in antioxidants and healthy fats. Cacao butter is the pure oil that comes from raw cacao beans, and although it hasn't much flavour eaten in its solid form, it adds a rich, smoky, chocolate flavour when combined with cacao powder and a little sweetener. No need for flavourings or E-numbers, these nutritious mouthfuls are 100% natural, and the cacao and fresh mint help to aid digestion - so they really are the perfect way to end a meal.



6 Tablespoons Raw Cacao Powder
4 Tablespoons Coconut Oil or Cacao Butter
Pinch of Himalayan Pink Salt
1 Teaspoon Coconut Nectar or Sweetener of Choice
1 Tablespoon Coconut Milk, solid (for a slightly milder, creamier chocolate)


1 Large Handful Fresh Mint Leaves
1 Bar Creamed Coconut
3 Tablespoons Coconut Milk, solid
1 Tablespoons Coconut Oil


Melt the chocolate ingredients in a medium saucepan on the lowest heat. On a medium heat, wait for the cacao butter or coconut to melt. Then, whisk in your chosen sweetener, along with the cacao powder, salt and finally the coconut milk. Whisk until everything is combined and everything has dissolved nicely. Pour into a jug and distribute a small amount into your chosen chocolate moulds. Fill the moulds just under half way up with the chocolate mixture, and set the remaining chocolate aside for later. Place the filled moulds in the freezer for 10-15 minutes to set. Meanwhile, make the filling.

Start by melting the creamed coconut. Fill a large mug, jug or bowl with boiling water and sit the bar of coconut inside, so it is fully covered with water. Do not cut open the outer plastic packet, as this will let the water in an dilute the creamed coconut. Massage the bar once the water is cool enough to touch, until it has become entirely soft and runny. Meanwhile, melt the coconut oil in a small saucepan or in the oven. Once melted, pour both the oil and the creamed coconut into your blender or food processor, adding the fresh mint leaves and coconut milk. Blend on a low speed for 1 minute, then as the ingredients begin to combine, turn the speed up and blend for a further 30 seconds. Once everything is smooth and runny and the mint leaves are no more than a few green specs, use a small spatula (i can't live without this one), to get every last bit out of your machine. Remove the chocolate from the freezer and, leaving them in the moulds, spoon a small amount of the mint cream into the centre of each one. Flatten it as much as you can, but be careful not to spread the cream to far towards the edge of the chocolate. You want it as central as possible in order for the top layer of chocolate to cover it completely. 

Take the remaining chocolate from earlier and, if it has solidified, briefly melt it again. Pour over the mint cream until you can no longer see it. Return to the freezer to set for a further 15 minutes. Remove 10 minutes before serving/enjoying. Store in the fridge


Snacks, Sugar Free, Vegan, Vegetariandanielle coppermanComment

Caramel is almost on a par with chocolate in my opinion. I love the rich, creamy taste sensation of chocolate but is there anything more delightfully, mouth-wateringly confusing than the sweet ‘n’ salty combination? This recipe came about when i succeeded in making healthy millionaire shortbreads (recipe up tomorrow). Having proven it was possible to make a healthy caramel, i didn’t want to stop there and couldn’t wait to work it into brownies, muffins and raw chocolate treats. Rolo’s sprang to mind immediately and the lead up to Easter seemed the perfect time to give them a go. I would personally recommend making these if you only make one of my easter recipes this year. They are much easier than the eggs, don’t require buying any egg moulds and taste just as good, if not better!


2 Tins Coconut Milk (use the solid coconut fat from each and only 1 tablespoon of the liquid)
3/4 Cup Coconut Palm Sugar 
1-2 Teaspoons Himalayan Pink Salt, to taste
1 Teaspoon Organic Vanilla Extract.
3 Tablespoons Almond Butter or Cashew Butter
1 Tablespoon Chia Seeds
1/2 Teaspoon Maca Powder - optional

In a medium saucepan, melt the cacao butter or coconut oil depending on what you prefer. The cacao butter tastes better but they both act similarly in setting the caramel after the boiling process. Once melted add the rest of the ingredients and whisk. Bring to the boil and simmer for 5 minutes on a medium to high heat. Reduce the heat and simmer for 35 minutes, whisking every 5 minutes to ensure the mixture doesn’t stick to the pan, or worse, burn. Transfer to a bowl and set in the freezer for half an hour. Check on the caramel after 10 minutes and give it a stir. The coconut oil may separate a little so if this happens, transfer to the blender and blend before the coconut oil becomes completely solid. The cacao butter will be less likely to do this. Once the caramel is set but not entirely solid, remove from the freezer.

When the caramel has hardened, take teaspoonfuls of the mixture at a time and roll in to balls in your hands. Place on a plate and then leave in the freezer again to remain stiff whilst you prepare the chocolate.

(Makes 26)


6 Tablespoons Smooth Almond Butter
1/4 Teaspoon Himalayan Pink Salt
1 Teaspoon Vanilla Extract or Fresh Seeds From 1 Vanilla Pod
1 Tablespoon Coconut Palm Sugar or Coconut Nectar
8 Medjool Dates
3-4 Tablespoons Coconut Oil, room temp
1/2 Teaspoon Maca Powder - optional

Simply blend all of the ingredients together in a high speed blender for 2-3 minutes, until smooth. This caramel won't be gooey like the heated version, but leave it to set in the fridge or freezer for 30 minutes until it hardens. Then use a spoon or a small scoop to form the chewy mixture into balls.


100g Cacao Butter or Coconut Oil
6 Tablespoons Raw Cacao Powder
1 Teaspoon Agave, Coconut Palm Sugar or Date Syrup
Pinch of Himalayan Salt (optional - the caramel is pretty salty itself so you can choose to leave this out)
2 Tablespoons Coconut Milk - if you want a milkier, milder chocolate

In a heatproof bowl over saucepan filled with boiling water, place the cacao butter, agave and salt. Whisk until the cacao butter or coconut oil dissolves. Gradually add the cacao powder and whisk continuously to avoid any lumps. When everything is combined and fully melted, remove the bowl from the saucepan and set aside. Get the Caramel Balls out from the freezer and form into rolo shapes with a little squishing at the sides. Keep them in balls if you’d prefer or even make them into long rectangles for a curly-wirly or twix kind of snack. Anyway, if using the balls like i did, roll them gently in the chocolate until fully coated and place on a plate. Refreeze for 2 minutes, then repeat this process 2 or 3 more times to ensure a thick, crunchy layer of chocolate. You could also pour the chocolate into mini cupcake cases and simply take a small spoonful of caramel to place in the middle. Then top the caramel with more melted raw chocolate to make a caramel ‘cup’ - similar to a reese’s peanut butter cup, but in my opinion, far more delicious!

These are a little easier and simpler to make. Once the dates are smoothly blended there is nothing to worry about. I know a lot of people have difficulty blending dates effectively and i even know someone who’s Vitamix got defeated by a bunch of dates. They are strong, sticky little things so be careful. If you don’t have a very powerful blender i would suggest soaking them for a few hours before blending. However, if you begin this recipe by breaking the dates down with a little water, everything should go smoothly. If you are confident in the power of your blender simply chuck everything in at once and let it do all the work for you.


1 1/2 Cups Soft Medjool Dates (or unsulphered apricots)
6 Tablespoons Almond Butter, optional
2 Tablespoons Cashew Butter or Tahini
2-4 Tablespoons Water or Plant Based Milk
1-2 Tablespoons Coconut Oil, melted
4 Tablespoons Ground Almonds, optional
1 Tablespoon Chia Seeds
2 tablespoons Coconut Milk, solid parts only
1 Teaspoon Himalayan Pink Salt
Dash of Organic Vanilla Extract or Vanilla Seeds

Place the dates and the water into a blender and blend for 1-2 minutes until a smooth paste begins to form. Add the rest of the ingredients and blend again for another 2-3 minutes until everything is combined and smooth. Pour into a bowl and set in the freezer for half an hour. It should be firm to touch and when it is, take a teaspoon and begin to form the mixture into balls. Place the balls on a plate and then set in the freezer again whilst you prepare the raw chocolate coating.


100g Cacao Butter or Coconut Oil
6 Tablespoons Raw Cacao Powder
1 Teaspoon Agave, Coconut Palm Sugar or Date Syrup
Pinch of Himalayan Salt (optional - the caramel is pretty salty itself so you can choose to leave this out)

In a heatproof bowl over saucepan filled with boiling water, place the cacao butter, agave and salt. Whisk until the cacao butter or coconut oil dissolves. Gradually add the cacao powder and whisk continuously to avoid any lumps. When everything is combined and fully melted, remove the bowl from the saucepan and set aside. Remove the Caramel Balls from the freezer and roll them gently in the chocolate until fully coated. Place on a plate and refreeze for 2 minutes, then repeat this process 2 or 3 more times to ensure a thick, crunchy layer of chocolate.