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Raw Bounty Bars

Ingredients: 1 cup coconut butter 2 1/2 cup shredded coconut 1/4 cup honey 1/4 cup coconut oil 1 tbsp coconut yoghurt or coconut cream (optional) Double Batch Raw Chocolate   Method: Soak shredded coconut in water for 20 mins (not essential but this will help soften the coconut and make for a softer filling) Melt coconut butter, coconut oil, honey over a double boiler.  Drain coconut through sieve and gently squeeze, leaving a little water still in coconut. Put drained coconut in food processor with melted ingredients. Add in yoghurt or coco cream, if you have some handy, will create even moister/creamier texture, but not essential! Blend to combine. I prefer a smoother texture, so blend for 60 seconds until...

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Raw Lemon Tart

Growing up with an English mum, who knew her way around some shortcrust pastry and a backyard lemon tree that seemed to only have two default settings, stark naked and lemonless or falling over dripping with juicy fruit - I think it was lemon tart fate that this eggy, creamy, sugary treat featured heavily in my childhood and wasn’t it yum. 

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Creamy Coconut Milk + Coconut Yogurt

So you’ve shopped smartly, and have got a fridge full of fresh veggies, and a stunning pantry full of staples in glass jars - all sans plastic. But what about the other essential eats in plastic, that you just can’t avoid? You know, your cheeses, milks, yoghurts etc.... you make them!

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Choccy Mousse Tart

This choccy mousse cake has been a dinner party, birthday, baby shower staple for me for as long as I can remember. And I always have people cooing over my culinary skills (if only they knew).

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