Made only of wholesome, nutritious ingredients that will nourish your body and have your brain thriving with energy! 

Chocolate base and topping:

• 1 cup (125 ml) coconut butter, melted
• 1/2 cup (75 g) cacao powder
• 1/2 cup (50 ml) pure maple syrup
• 1 tsp vanilla extract
• 1/4 tsp Himalayan salt
  
  

Cookie (Biscuit):

• 1 cup (140 g) hazelnut meal
• 1/4 cup hulled hemp seeds (optional)
• 1 1/2 tbsp cacao powder
• 2 tbsp pure maple syrup
• dash of Himalayan salt
• 1 tsp vanilla extract
  
  

Gooey Center:

• 10 pitted dates, soaked for at least 30 minutes
• 2 tbsp almond butter
• 1/4 cup (30 ml) coconut oil
• 1 tsp Himalayan salt
  
  

Directions:

1. Add all chocolate base and topping ingredients into a large bowl and whisk together until smooth and an almost liquid-like consistency is formed (runny but not watery).
2. Line an 8’x8′ baking dish with saran wrap. Pour HALF of the chocolate mixture into the pan and set the other half aside.
3. Place baking pan in the freezer for 20 – 30 minutes until firm.
4. While first layer is in the freezer, make the cookie part by adding in all ingredients into a food processor or blender until a sticky dough forms.
5. Press the dough evenly onto the chocolate base. Place the pan back into the freezer for another 30 minutes.
6. For the gooey middle, all all ingredients into a food processor or blender (food processor is ideal) and blend for at least 3 – 5 minutes until creamy and caramel-like.
7. Spread the gooey caramel onto the cookie layer and place back in the freezer for 30 minutes.
8. When completely firm, add the remaining chocolate layer on top, sprinkle with Himalayan salt, then place back in the freezer for 20 minutes.
9. Cut into small squares and enjoy!

Keeps in the freezer or fridge for up to one week.

It's hard not to like these special paleo chocolate biscotti, especially with a hot drink and a few friends. (Paleo, Grain, Gluten & Refined Sugar Free)

INGREDIENTS

• 3/4 cups almond flour
• 1/4 cup hemp seed flour
  
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 4 tablespoons special infused coconut oil
• 4 tablespoons regular coconut oil
• 3/4 cup coconut sugar or honey
  
• 2 large eggs (or 1Tbsp arrowroot/tapioca flour with 1/4 cup almond/hemp etc milk if vegan)
  
• 2 teaspoons vanilla extract
• 1 cup dark chocolate chips
• 4 tablespoons chopped pecans
• 2 tablespoons chopped pitted dates

DIRECTIONS

1. Heat oven to 170C
   
2. In a large bowl combine the flour, cocoa powder, baking soda and salt. 
3. In an electric mixture, beat the coconut oils, sugar and the eggs for two minutes. Add the vanilla. Add the flour mix to the egg mixture and stir to combine.
4. Add chocolate, dates and pecans to the dough and mix well.
5. Divide into three pieces and roll each piece into a 6- inch log.  Place a sheet of parchment on a baking sheet. Place the three logs of dough on the baking sheet. Flatten a bit.  Bake for 28 minutes. Allow to cool.
6. When cool, carefully cut the rolls on the diagonal into ½ inch slices. 
7. Lower oven to 160C
   
8. Bake the individual slices on both sides for 6 minutes per side.