Strawberry and Lime Gummies
400mls coconut water
10 tablespoons Great Lakes Gelatin
36 drops of Strawberry Stevia
6 drops doterra lime essential oil
Gently warm the coconut water on the stove, stir in the gelatin and add the strawberry stevia until all gelatin dissolved. Add lime essential oil once off the heat.
Pour into moulds which you can add pieces of berries or other fruit into before the gelatin is poured and then pop into the fridge to set
Raw Jaffa Slice
1 cup of Cashews
1/2 cup coconut flakes
12 medjool dates
3 tablespoons cacao
12 drops wild orange
Place all ingredients into the Thermomix and blitz on speed 9 for 30 seconds, pour into a greaseproof papered dish and press down firmly into a slice. Pop into the fridge to set and then cut into squares
Raw Chocolates infused with Spearmint
200g raw cacao butter
50-60g raw cacao powder
100g pure maple syrup
1 tsp vanilla bean paste or natural extract
1/8 tsp fine sea salt
6 drops doterra spearmint essential oil
Place cacao butter pieces into the Thermomix mixing bowl. Mill 20 sec/speed 9.
Melt cacao butter for 5 mins/37°/speed 2, scraping down sides of bowl with spatula towards end of cooking time to ensure all the cacao butter is melting.
Add remaining ingredients to mixing bowl and continue cooking 5 mins/37°/speed 1.
Mix chocolate 10 sec/speed 5 to blend syrup in, then pour into chocolate moulds or onto a tray for a thin chocolate bark.
Place in the freezer immediately to set, as it will separate if you set it at room temperature.
NOTE I only advise using doterra essential oils in your cooking as not all oils are created equal and may not be pure enough for internal use.