coconut

rough
ice cream
INGREDIENTS

1 cup of cashews (soaked overnight)

1 cup of coconut milk
1 cup of shredded coconut
1/2 cup of pure maple syrup
3 tbsp of Food Matters Superfood Chocolate or
raw cacao powder
1 tbsp of pure vanilla extract

METHOD

1. Combine all ingredients in a high speed blender.

Blend until smooth.
2. Run the mixture through an ice cream machine
as per instructions.
3. If you dont have an ice cream machine, place in
the freezer in a large container and freeze until firm
(approx. 4 hours), removing every hour to whisk
with a fork.
4. Serve and enjoy.

n
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w
a
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caramel
slice
INGREDIENTS

Base
1/2 cup almonds
1/2 cup medjool dates (pitted)
2 tablespoons coconut oil
3 tablespoons raw cacao
2 tablespoons raw honey
Caramel Pecan Layer
1 cup medjool dates (pitted)
1/2 cup coconut oil
3 tablespoons tahini
1 teaspoon vanilla
2 tablespoons raw honey
1/4 cup chopped pecans
Top Layer
1/4 cup coconut oil
1/4 cup maple syrup
1/4 cup raw cacao
1/4 cup chopped pecans

METHOD

1) To make the base first, pulse dates,

almonds, coconut oil, raw cacao and
honey in the food processor into a
crumble. Press this mixture into a lined
slice tin, pressing down until smooth.
Place in the freezer while you create the
middle layer.
2) To make the caramel pecan layer,
place dates, coconut oil, tahini, vanilla
and raw honey in the food processor.
Process until smooth. Add in the
chopped pecans and pulse lightly, you
want the nuts to be throughout the mix.
3) Pour the caramel pecan layer on
top of the base, smooth this layer and
return to freezer to set.
4) Mix together the melted coconut oil,
raw cacao and sweetener until smooth.
5) Once the caramel pecan layer is fully
set, top with the chocolate layer and
chopped nuts. Return to the freezer.
6) To serve, remove from freezer and
slice while still frozen.

raw
chocolate
INGREDIENTS

50g cacao butter

2-3 tbsp raw cacao powder
1-2 tbsp coconut palm sugar
1tsp vanilla
Pinch of sea salt

EXTRA BOOSTERS
Pinch of chili powder
Chopped nuts
Shredded coconut
Goji berries

METHOD

1) Melt your cacao butter gently over

a low heat. Its best to simmer a pot of
water on your cooktop with glass boil
sitting over the pot (Bain Marie style).
2) Once melted, remove from the heat
and mix in your additional ingredients.
3) Combine well and pour into your
chocolate moulds, place in the fridge or
freezer for 1 hour to set. You can find
some cute chocolate moulds in store,
alternatively silicon moulds work well.
4) Savor each bite of your delicious
homemade chocolate.

real
chocolate
milkshake
INGREDIENTS

1 cup (8 fl. oz) milk (e.g. nut milk, coconut milk or

organic dairy milk)
1 tbsp of Food Matters Superfood Chocolate
1 frozen banana
6 ice cubes

METHOD

Blend all ingredients.

n
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k
p
m
u
p
choc chip
cookies

INGREDIENTS

1 1/2 cups pumpkin, skin removed and cut into 1 inch cubes
1/4 cup softened butter or coconut oil
1/4 cup maple syrup
1 tsp vanilla bean powder or extract
1 1/4 cups coconut or buckwheat flour
1/4 tsp sea salt
2 tsp cinnamon powder
1/4 cup 70-85% dark chocolate chips or chop a block
roughly into chunks

METHOD

Preheat oven to 355 F/ 180 C. Rub a couple of

tablespoons of melted coconut oil over pumpkin. Roast the
pumpkin for 45 minutes or until soft. Allow to cool slightly.
In a bowl, mix the pumpkin pieces, butter/coconut oil, maple
syrup and vanilla. Stir in the flour, baking powder, salt and
cinnamon. Combine well to form a smooth batter. Stir
through the chocolate chips/ chunks.
Spoon tablespoon-sized rounds onto a grease-proof baking
paper-lined tray. Spread out with the back of a spoon so they
are about 1cm thick. Bake for about 15-20 minutes. They will
still be soft and the underside should become golden brown.
Allow to cool completely on a wire rack before storing in an
airtight container in the fridge. They are really good when
theyre still warm!

l
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a
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salted
e
g
d
u
f
a
h
c
mo
SALTED CARAMEL
Fudge
1 cup Medjool dates
1 cup coconut cream
1 tbsp coconut oil
1 tsp vanilla
1 tsp sea salt
1 cup soaked cashews

Mocha Fudge

1 shot of espresso
1 cup soaked cashews
1 cup Medjool dates
1 tsp vanilla
1 cup coconut cream
1 tbsp coconut oil
1/2 cup raw cacao powder
Coffee beans to decorate

METHOD

1) To make salted caramel layer,

place dates, coconut cream,
soaked cashews, coconut oil,
vanilla and sea salt in the food
processor and process until
smooth.
2) Fill a 8x8 inch lined slice dish
with the caramel layer and
place in the freezer for an hour.
3) To make mocha fudge, place
espresso shot, dates, cashews,
vanilla, coconut cream, coconut
oil and cacao in the food
processor and process until
smooth.
4) Remove salted caramel layer
from the freezer and top with
the mocha layer, smooth and
return to the freeze.
5) Once set, remove from the
freezer and slice will still frozen
to serve.
6) Store in the freezer.

chocolate
e
k
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o
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r
t
bee
CAKE INGREDIENTS

cup coconut oil

cup organic maple syrup
cup raw cacao
1 medium raw beetroot, peeled and finely chopped
in food processor (approx 3/4 cup)
2 cups almond meal
3 eggs (beaten in a separate small bowl)
3 tablespoons coconut palm sugar
3 teaspoons gluten free baking powder

METHOD

Preheat fan forced oven to 180 degrees celsius

and line a cake tin with greaseproof paper. Peel
and quarter the beetroot and pulse in a food
processor until its finely chopped (it will resemble
a sloppy beetroot dip). Then add coconut oil,
maple syrup, cacao & beetroot into a saucepan
on really low heat and stir for a couple of minutes
until all combined and it resembles a smooth
chocolate sauce.
Mix together the almond meal, coconut palm
sugar and baking powder in a large bowl until
combined. Then add the beaten eggs and
chocolate/beetroot mix to the bowl and stir until
completely combined. Pour the mix into the lined
cake tin and pop in in the oven for 30 40 minutes
or until cooked through. Leave to cool before
removing from tin.

CHOCOLATE ICING INGREDIENTS

cup of organic dark chocolate, broken into pieces

cup organic coconut cream

METHOD

Melt chocolate in a saucepan on very low heat. Once its melted,

remove from the heat and pour in coconut cream and beat until combined.
Leave to cool for a few minutes then continue to beat until its smooth
and glossy.

avocado
chocolate
mousse
INGREDIENTS

2 medium sized ripe avocados

1/3 cup raw cacao powder, or more to taste
5 fresh dates, pitted and roughly chopped
1/4 cup coconut milk, nut milk or filtered water
1 tsp vanilla extract or vanilla bean powder
Pinch sea salt
Optional: Dried coconut, grated dark chocolate or berries
to serve

METHOD

1. Soak the dates in warm water for 10 - 30 minutes to soften.

2. In a blender, add the avocado flesh, dates and milk, vanilla,
salt, and cacao powder. Blend until smooth. You may need to
add a little more liquid to facilitate blending, and scrape down
the sides of the jug a few times.
3. Adjust ingredients to taste, adding more cacao powder if it
needs it. Serve and garnish with your choice of toppings.

mocha
mint
smoothie
INGREDIENTS

1 cup warm coffee

1 tbsp coconut oil
1/2 tsp cinnamon
1/2 tbsp cacao powder
1/2 tsp pure vanilla extract
2 pitted dates
4 mint leaves
Optional: 1 cup ice
Optional: 1 tbsp Food Matters Superfood Protein

METHOD

Blend all ingredients together until frothy.

raw
t
n
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r
e
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p
pe
slice
INGREDIENTS
Base
1 cup almonds
1 1/2 cup dates
1/4 cup raw cacao
2 tbsp coconut oil

Peppermint Layer
1/4 cup coconut cream
1/4 cup shredded coconut
2 cups raw cashews (soaked
overnight)
1/4 pure maple syrup
1/2 cup coconut oil
4-5 drops peppermint oil
(depending on how strong
you like it)
Chocolate Layer
1/4 cup raw cacao
1/4 cup coconut oil
1/4 cup pure maple syrup

METHOD

1) Using your food processor or high powered

blender, combine the ingredients for the base
and pulse until a crumble mixture is formed.
Press mixture firmly into a lined small slice tray.
2) Place mixture into the freezer for 1 hour to set
while you create the filling.
3) While your base is in the freezer setting,
combine all filling ingredients in the food
processor or high-powered blender and process
until well combined and smooth. Add a little
more water if needed to create a smooth
mixture.
4) Remove base from freezer and top evenly with
the peppermint filling. Smooth this layer and
place back in the freezer for 1-2 hours.
5) Once your filling is set, prepare your chocolate
topping by melting cacao, coconut oil & maple
syrup over a low temperature until well
combined.
6) Remove your slice from the freezer and layer
evenly with the chocolate topping. Put back into
the freezer for 1/2 an hour for the topping to set.
7) Slice when frozen, then remove from freezer
10-15 minutes before serving.