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  • Four little letters, one tiny word, and a whole lot of deliciousness filled with love.

    They are full of goodness too thanks to Loving Earth’s cold pressed organic coconut oil, known for its healthy saturated fats which boost brain function and heart health, and the raw cacao powder which is high in antioxidants and other nutrients that help keep us energised, healthy, and happy. And we can’t forget the indulgent layer of Loving Earth’s Almond Crunch cashew mylk chocolate which not only tastes divine but is jam packed with plant-based nutrients.

    Little kitchen helpers will love to get involved (particularly in the chocolate melting process!) but watch out for disappearing letters! As you can see, it was very nearly E for ‘eaten’!

  • We love the blurred lines between breakfast and dessert and these Banoffee Jars are just the ticket. Perfectly acceptable to have to start the day thanks to the protein packed buckinis, almond meal and peanut butter, a good dose of coconut oil and yoghurt for healthy fats, and of course banana...but equally as acceptable to have post dinner or even gym for the same reasons!

  • A chocolate cream pie that's good for you. What a dream! Kira Simpson works her magic with our Raspberry Mylk Chocolate, Cacao Powder, Coconut Oil and more! This is a set-in-fridge pie so it's perfectly refreshing for summer.

  • TFW you want bacon but you ALSO want that plant-based life.
    Enter: "coconut bacon" or aka "facon".
    But don't worry, there's nothing "fake" about this - it's pure coconut chips marinated in tamari, oil, maple, S&P...(basically all the good things that give it a smokey flavour!) Roasted alongside some kale, tossed through soba noodles and dressed with a creamy dressing. We were going for a "tahini" miso dressing, but what do you do when you've run out? Switch it out for creamy cashew butter of course!
  • This rustic free-form tart is just the sort of dessert I want in winter: fragrant baked fruit, sweet but not sickly, with a crisp pastry shell. Gluten free and vegan pastries are notoriously hard to get good results with, often leaving you with cracks and a dry crumbly texture. Fear not! The psyllium husk is the trick here to give this dough some elasticity and hold, as well as the grating of the coconut oil; the result is a crisp and golden pastry that you can easily slice. Fully adaptable to other fruits you have on hand, this is the simplest of pies, and a great place to start for maximum results with minimal effort. I like rhubarb on the tart side, but feel free to sprinkle with extra coconut sugar if you prefer.

  • A yummy and warming way to start the day, enjoy toasted with a dollop of coconut yoghurt for brekky or packed into your lunch box for morning tea. Freezes perfectly.

    If your oven has a heating element in it, cover the loaf with foil and uncover in the last 20 minutes of cooking time

  • Pestos & dips are my favourite way to use up leftover greens and veggies that are past their best and are hiding in the back of the fridge! They are such a yummy addition to any picnic or barbeque and can be frozen and added to stews or defrosted and mixed with olive oil for a quick and delicious salad dressing.Both these dips are full of flavour and you friends and family will love them! ...

  • Making chocolate is one of the great simple pleasures of life. Once you know the secret you might begin to wonder why you hadn’t tried it earlier. The basic elements are simple; you need some good quality fat, cacao butter of coconut oil, some antioxidant rich cacao and a sweetener to bring it all together. Feel free to experiment with the ratios to suit your tastes and needs!

  • The sensual and warm saffron has a date with an indulgent chocolate filling - a flavour sensation you'll come back to over and over again. With nutrients such as virgin coconut oil, saffron, mesquite and raw cacao you can't really feel guilty when indulging in these.  - Karolina Eleonóra

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