Recipes

Chocolate and Peppermint Slice

Ingredients

  • 1 Block 70% dark chocolate
  • ½ Cup each pistachios and Almonds
  • ½ Cup Craisins
  • ¼ cup shredded coconut
  • 1 drop Peppermint Essential Oil

Method

  • Melt chocolate over double boiler or in microwave
  • Crush/chop nuts and craisins
  • Add peppermint to melted chocolate, then add all other ingredients and mix well
  • Pour into tray lined with baking paper and set in fridge

Spiced Nuts

Ingredients

  • 1 Cups Raw Almonds
  • 1 Cup Raw Cashews
  • 1 Cup Walnuts
  • 1/2 Cup Coconut Flakes
  • 2 Tablespoons Coconut Oil Melted
  • 2 Drops each of Cinnamon Bark, Cilantro and Cumin 
Essential Oil
  • Himalayan Rock Salt

Method

  • Add essential oil drops to Coconut oil and mix.
  • Place nuts in large bowl and mix.
  • Drizzle coconut oil over nuts and mix to coat nuts
  • Spread nuts over baking tray lined with baking paper
  • Lightly salt nut mix and place in oven for 10 mins or until nuts are slightly golden

Wild Orange Raw Chocolate

Ingredients

  • 1 cup cacao powder
  • 1 cup coconut oil
  • 1/2 cup rice malt syrup
  • 4 drops doTERRA wild orange essential oil

Method

  • Place all ingredients into Thermomix or saucepan and mix well.
  • Pour into moulds and place in freezer to set

NOTE

  • As this is raw chocolate, best to store in freezer to keep solid. Always consume immediately from removing from freezer..

Granola

Ingredients

  • 1 cup almonds
  • 1/3 cup (70gms when melted) melted coconut oil
  • 1/3 cup (65gms) packed brown sugar
  • 1/4 cup (85gms) honey
  • 1/4 tsp salt
  • 1 tbs vanilla paste
  • 2 drops Cinnamon Essential Oil
  • 1 drop Wild Orange Essential Oil
  • 4 cups (360gms) rolled oats (not instant oats)
  • 1/2 cup dried cranberries (or other dried fruit)

Method

  • Preheat oven to 150 degrees Celsius, Grease and line a 30x20cm slice tray with baking paper
  • Chop almonds roughly and place into a large bowl
  • Add the rolled oats to the almonds and set aside
  • Place the coconut oil and honey into a microwavable safe bowl
  • Heat for 30 seconds
  • Add the brown sugar and stir to combine
  • Heat for a further 30 seconds
  • Wait for liquid to cool then add essential oils, salt, vanilla and stir
  • Pour the liquid over the rolled oats and almonds and stir to combine
  • Place the granola mixture onto a prepared baking tray and bake for 30 mins or until lightly golden brown.
  • During the cooking time, remove the mixture every 10 minutes and stir well.
  • With 5 minutes cooking time remaining, add dried cranberries and stir to combine.
  • Remove the granola from the oven and set aside to cool completely. As it sets, it will harden up.
  • Break the granola into clusters.
  • The granola can be kept in an airtight container in the fridge for up to 4 weeks.