Avocado ‘Chocolate’ Mousse

1 banana

1 avocado

1 tbsp raw cacao powder

Squeeze of Maple Syrup

1. Simply combine all ingredients in a processor, transfer to individual dishes and pop in the fridge.

2. Chill for at least 2 hours before serving.

3. Use more banana to sweeten rather than more Maple Syrup.

Louise Mercieca author of ‘How Food Shapes Your child’ www.louisemercieca.co.uk

Mint Choc Chia Pudding

1 banana

1tbsp chia seeds

1tsp raw cacao powder

1tsp Maca root powder

Small handful of fresh mint

Sprinkle of desiccated coconut for the top

A little coconut water, or filtered water

You will also need a NutriBullet or similar blender

1. Add the banana, cacao, maca and mint to the blender and blend for about 30 seconds (if the mixture is too thick to blend add a small dash of coconut water, or water).
2. Then add the chia seeds to the mixture and stir well. The chia seeds will absorb the liquid and swell up. The longer you leave the mixture the thicker it will become.
3. Serve in a bowl with a sprinkle of coconut on top,  and enjoy!

Alison T Smith, Author of ‘My Reason & ME’  www.alisontsmith.com

No Bake Carrot Cake

1 and ½ cups desiccated coconut

1 cup walnuts

2 carrots, ends removed, roughly chopped (150 – 180 grams)

12 medjool dates, seeds removed

½ cup raisins

squeeze of lemon juice

1 teaspoon cinnamon

½ teaspoon concentrated natural vanilla extract

Pinch of salt

1. Line a square 20cm cake tin with baking paper hanging over the sides for easy removal.
2. Place the cake ingredients into your processor and pulse until completely broken down and sticking together.
3. Press the mixture firmly into your prepared tin. Spoon the icing over the cake and level the top.
4. Place in the fridge to set

The Icing

1 cup raw macadamias (or ½ cup macadamias, ½ cup pine nuts or sunflower seeds OR EVEN, ⅓ of each)

2 tablespoons coconut oil

1 heaped tablespoon honey, xylitol, stevia drops, maple syrup

zest of one lemon (optional)

1. Place the icing ingredients into your processor and pulse until the mixture is well combined and relatively smooth. You may need to scrape the mixture onto the blades and pulse a few times to achieve the desired consistency.
2. Remove from the processor and set aside.
3. Slice. Serve. Eat. Enjoy.

Helena Cavan – The Milestone Detox www.themilestonedetox.com

TIANA Coconut Goodness Pancakes

Makes about 8 pancakes

2 eggs

2 tablespoons TIANA Fair Trade Organics Extra Virgin Coconut Oil or TIANA Fair Trade Organic Pure Coconut Cooking Butter, melted

5 tablespoons coconut milk (made with TIANA Fair Trade Organic Raw Coconut Goodness)

1 teaspoon TIANA Organic Raw Crystallised Coconut Nectar

¼ teaspoon salt

2 tablespoons sifted TIANA Fair Trade Organic Coconut Flour

¼ teaspoon baking powder

1. To prepare the coconut milk simply warm TIANA Fair Trade Organic Raw Coconut Goodness by standing it in hot water for up to 10 minutes. Once the content becomes a thick semi liquid then stir thoroughly. Use two parts of TIANA Fair Trade Organic Raw Coconut Goodness with three parts water.
2. Blend together eggs, TIANA Fair Trade Organics Extra Virgin Coconut Oil, coconut milk, TIANA Organic Raw Crystallised Coconut Nectar and salt.
3. Combine TIANA Fair Trade Organic Coconut Flour with baking powder and thoroughly mix into batter.
4. Heat 1 tablespoon of coconut oil in a skillet. Spoon batter onto hot skillet making pancakes about 2 ½ to 3 inches in diameter. Batter will be thick but will flatten out when cooking.

Pecan Pancakes

Make Pancakes as directed above and add ½ cup of chopped pecans.

Blueberry Pancakes

Make Pancakes as directed and, after mixing in the coconut milk, fold in ½ cup of dry fresh blueberries.

www.tiana-coconut.com

Secretly Healthy Indulgent Choc Pot

• Use Raw Organic Cacao Powder (I love the CHOCchick range)
• Blend with half an organic avocado
• Add raw organic coconut nectar to sweeten (Tiana Fair Trade Organics)
• Add a squeeze of lemon juice, oh, and the teeniest bit of Himalayan salt 

Serve chilled in a glass ramekin with organic raspberries! yum!