Subscribe to receive free recipes + news


IMG_1028 (640x640) IMG_0956 (640x640) IMG_0927 (640x640) IMG_1068 (640x640)

At first I thought it was a crush. And then I realised that the word crush described a kind of temporal experience. So, I’ve had put it down to true love; the kind that will be around forever no matter how far or near you are.


After sixteen months of living in a town of only fifteen hundred people, we (my husband and I) made the difficult decision to get up and go, to move interstate. Once again I am living through the sad reality of leaving  loved ones behind.


Beautiful Bec is one of those loved ones. She floated into my life with an ease only her calm spirit could emulate, instantly relieving me of  my anxiety driven and rampantly obsessive-compulsive world.


Together we consumed colossal amounts of quinoa, spent hours pinteresting headpieces for her wedding day and I’m pretty sure our second date involved her turning up on my doorstep with all the ingredients to make a gluten free hazelnut torte in my kitchen because she needed an electric mixer. Our conversations were endless and somehow always involved around our latest health experiments, vegan dinner ideas and coconuts.


On the Sunday of my very last weekend in my old town I spent the afternoon with Bec in her kitchen. This is what we made.




Flesh of two large fresh coconuts

1 cup macadamias

1/4 cup macadamia oil

½ cup rice malt syrup

Pinch of pink Himalayan salt

1/3 cup raw cacao

½ cup coconut oil

¼ cup  coconut sugar


Place the fresh coconut flesh into a food processor or hand grate until it resembles fine pieces, similar to desiccated coconut. Set the coconut aside in a mixing bowl. Place the macadamias into the processor and blend. As the macadamias begin to process down into a fine nut meal, add in the macadamia oil and continue to blend until a smooth and buttery textured has formed. Add the rice malt syrup and half the fresh coconut to the macadamia butter and blend until well combined. Place this mixture into the bowl with the remainder of the coconut and stir to combine. Using your hands, begin shaping the mixture into balls and set aside on a tray lined with baking paper. Place the tray into the freezer and allow the coconut balls to set.

In the meantime, place the coconut oil, cacao and coconut sugar in a heatproof bowl over a pot of lightly boiling/steaming water. Mix until a smooth, liquid consistency is achieved and taste for sweetness (you may want to add more coconut sugar depending on your taste).

Remove the coconut balls from the freezer and drizzle the warm chocolate sauce over each one. When all are covered place the tray back in the freezer and allow the chocolate to set for 30 minutes.

Tags: , , , ,