Raw and jammy wagon wheels

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Make 6 large wagon wheels or 12 mini ones

For the biscuits dough:

  • 1 cup buckwheat
  • 1 ½ cups of soft dates
  • 1 cup almonds
  • 1 tsp vanilla powder
  • 1-2 tbsp plant based milk or filtered water
  • Pinch of salt

Chia jam:

  • 1 ½ cups berries
  • 1tbsp of sweetener (honey, coconut nectar)
  • 1tbsp chia seeds

Cream layer:

  • 1/2 cup coconut butter/manna
  • ¼ cup melted coconut oil
  • 1tsp vanilla powder
  • 2tbsp sweeter (honey, coconut nectar)

Chocolate coating:

  • 50g coconut nibs (ground into a fine powder, do this in a high speed blender)
  • 88g cacao butter
  • 50g cacao powder
  • 12g maca powder
  • 12g lucuma powder
  • 75g coconut sugar

Make the jam first by heating up the berries in a pan stirring in the sweetener. Mash the berries with a fork to break them down into a pulp. Take off the heat and stir in the chia seeds. Pour into a container and place in the freezer until you need them to assemble.

For the biscuits blend the buckwheat and nuts in a high-speed blender or food processor into fine flour like consistency. Now add the rest of the ingredients and blend to form a dough. Divide the dough into 12, using your hands make a round biscuit shape and place onto a lined baking tray. Once you have made 12 biscuits place into the fridge to harden up for an hour. Meanwhile make the cream. Whisk together all the ingredients and set aside.

Retrieve the biscuits from the fridge. Place a spoonful of the coconut cream onto 6 of the biscuit spreading out the mix evenly. Now dollop a spoonful of the jam on top, very carefully. Lastly place a biscuit base on top of the jam, repeat this with the rest. Place back in the fridge for at least an hour.

To make the chocolate coating place a glass bowl over a simmering pan of water. Melt the coconut butter then whisk in the rest of the ingredients. This will be thick and very yummy. Once the wagon wheel biscuits have set take out of the fridge. Take the chocolate bowl off the heat. You can use your fingers and carefully dip the wagon wheel in the chocolate, coating it completely. Set back onto a lined baking tray. Repeat this with the rest and let them set in the fridge for half an hour until they are ready to eat!

Glowing skin, strong body – Adaptogens in our food

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Adaptogen herbs are considered to be the most potent and powerful herbs on our planet. Adaptogens help the body harmonise with its environment by adapting to stress and change. Mineral dense adaptogens allow our body to absorb nutrients, maintaining the body’s optimum energy metabolism, increasing immunity, easing inflammation and reducing symptoms of depression, anxiety and mental agitation.

I take them everyday, they give me a great pick-me-up. My favourites are Ashwagandha, pine pollen and Ho Fhou Wu. Since adding the, what I call the A-class super herbs, I have noticed how my skin is glowing more, my body feels strong and I feel totally rejuvenated.

I usually take these Adaptogens in the morning blended into a smoothie or in a nighttime tonic. If I make something super-duper for me and my family I will always combine them in something moorish and chocolaty.

After completing a 3-day juice cleanse I had to just treat myself to a lot of cacao, I could not help myself. So I made a super superfood rocky road!! In this beauty was Reishi, pine pollen, Ho Shou Wu, mulberries, banana, activated walnuts, cacao, durian, maca, rose petals and calendula flowers oh and a little pinch of salt!

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