3/4 Cup Coconut Oil

1 Cup Almond Flour

1 Cup Desiccated Coconut

4 heaped Teaspoons EZE Sweet Sweetener

2 heaped Tablespoons Peanut Butter

1 Teaspoon Vanilla Essence

1/2 Cup Cocoa

3 Tablespoons Flax Seeds ( blitzed to almost powder)

2 Tablespoons Chia Seeds

2 Tablespoons Sesame Seeds

2 Tablespoons chopped Raisins or Dried Berries eg. Cranberries



Melt coconut oil in a mixing bowl. Add all other ingredients and mix well.

Cover a baking tray with cling wrap and spread chocolate over it, making sure it is nice and even.

Put into fridge for 15 min.

Cut blocks onto chocolate and return to DEEP FREEZE for 1/2 hour.

Remove and tip baking tray over and break blocks apart. Put into a sealed container and store in the fridge.

PS: Instead of raisins or berries, you can add candied orange peel or preserved ginger cut into small pieces.

Winning Recipe – Louise Meistre