Enjoy some warm and wintery nourishment with this finger licking recipe

This yummy slice isn’t too sweet and is a great dose of protein & cacao – perfect for morning or afternoon treats

Gluten Free, Dairy Free, Refined Sugar Free

Great for allergies, unless of course it is nuts – then it is horrible for nut allergies :p)




  • Macadamias
  • Cashews
  • 3 tablespoons of maple syrup
  • 1 cup of desiccated coconut

Grind/blend all ingredients together. Place baking paper in a rectangle or square cake tin/container. I find rubber ones are usually best when well oiled with coconut oil and baking paper. Once ingredients are well combined together place the them in the oiled and lined tin/container and place in the fridge to solidify


  • Place 2 cups of desiccated coconut together and 4 tablespoons of maple syrup – if you would like to put less sweetener in you can adjust the recipe to 2 tablespoons of maple syrup and 2 of water. Grind/blend all together. Add melted down (with hot water) Caramel Loving Earth Chocolate with this mixture. Once the first layer is solidified, you can place the second later on top and set in the fridge


Now this is completely up to you. There is the option to make the cacao chocolate from scratch with coconut oil, maple syrup and cacao powder. I often play around with this combo to find the best mixture. However, if in a rush I can never go past using something from the Loving Earth or Pana Raw Chocolate range. These are dairy free, refined sugar free and gluten free and taste so damn good!


Try adding a melted down Mylk Loving Earth Chocolate for the top layer. Pour on top of the two layers and set in the fridge

Serve with strawberries and blueberries