The incredible Lee Holmes has just released her new book: Supercharge Your Gut and to celebrate, she’s sharing a series of gut friendly recipes with us! We’re already drooling over the recipe Lee is sharing today and can’t wait to whip up a bunch on the weekend!! I mean, you know when ‘Chocolate’ is in the recipe title, it’s bound to be good. And this dessert is a great, gut friendly and ‘healthy’ treat so you can look after your gut but still get your chocolate fix. This gut-friendly sweet treat offers so much flavour and chocolatey fun! It’s a great one to make and enjoy with kids.
** Gluten Free, Wheat Free, Dairy Free, Vegetarian (IF not using honey)
240 g (812 oz/1 cup) cacao butter
30 g (1 oz/14 cup) raw cacao powder, sifted
1 teaspoon vanilla powder
1 heaped teaspoon maca powder
2 tablespoons rice malt syrup or raw honey,
or 1 teaspoon liquid stevia
25 g (1 oz/14 cup) desiccated coconut
Line a baking tray with baking paper.
Melt the cacao butter in a heatproof bowl, over a saucepan of boiling water, stirring constantly.
Stir in the cacao powder, vanilla powder, maca powder and rice malt syrup or raw honey (or the stevia) until combined. Set aside until thick enough to pipe.
Pour the mixture into a piping (icing) bag and pipe it onto the baking paper, in a squiggly pattern, forming fingers about 15 cm (6 inches) long, and leaving space in between. (Alternatively, use a skewer to drag the mixture across the paper to create a pattern.)
Top with the coconut and place in the fridge for about 1 hour to harden.
It will keep in an airtight container in the fridge for 2–3 weeks.
Images and recipes from Supercharge Your Gut by Lee Holmes, Murdoch Books,
Photography by Steve Brown
Lee Holmes is a Certified Holistic Health Coach, Hatha Yoga Teacher and Whole Foods Chef. She has studied nutrition and is the author of a number of best-selling books, with this being the latest in her collection. Lee’s website: superchargedfood.com encourages S.O.L.E food; sustainable, organic, local and ethical.