• Preheat oven to 180°C
• Add Oats, Cacao Powder  and unsweetened Shredded Coconut to a small bowl and combine with a spoon
• Add in the mashed banana, Maple Syrup and Peanut Butter. Combine until well blended
• Scoop one heaped tbsp of the mixture and place it on the lined baking tray. Form a cookie with a spoon or with your hands and repeat the process with the remaining cookie mixture
• Sporadically top the cookies with the Slivered Almonds and gently press down so the almonds stick to the cookies
• Place into the oven and bake for 12-15 mins then transfer cookies to a cooking rack or chopping board to allow to cool completely

• In a blender, add all ingredients and blend until creamy. Gradually stop blending to scrape down the sides as needed. Add water, a few tablespoons at a time, as needed in order to achieve desired consistency (typically ½ cup of water).
• Once fully blended to a creamy consistency distribute the pudding into cups and place into the refrigerator to chill for a few hours.
• Once chilled, remove from refrigerator and top with Cacao Nibs, raspberries, shaved Dark Chocolate or other toppings of choice

• Combine all the ingredients into a saucepan over high heat. Use a whisk to break up any clumps. Keep stirring until smooth and piping hot, then pour into a mug and serve warm
• Top with dairy free whipped cream and grate some dark Organic Vegan Chocolate on top

For the Brownies

• Place Walnuts and the Almonds in a food processor/blender and process until fine. 
• Add the Cacao Powder and Salt and pulse to combine. Transfer to a bowl and set aside.
• Add the Dates to the food processor/blender and process until small bits remain. Remove and set aside.
• Add nut and cacao mixture back into the food processor and while processing, drop small handfuls of the Dates pieces into the food processor/blender.
• Process until a dough consistency is achieved (add more Dates if the mixture does not hold together when squeezed in your hand)
• Add the brownie mixture to a flat tray lined with baking paper and use left over roughly chopped Walnuts and Cacao Nibs on top to dress. Press down with your hands until flat and firm.
• Place in freezer or fridge to chill for 10-15 minutes and cut into 12 even squares (do not cut if you want to add ganache)

For the Ganache

• Add almond milk to a mixing bowl and microwave for 45 seconds or until very warm.
• Immediately add Organic Raw Dark Chocolate to warm milk and loosely cover. Don’t touch for 2 minutes so it can melt
• Add Salt and stir gently with a wooden spoon to incorporate, then add melted Coconut Oil and use a whisk to mix. Set in fridge for 10 minutes to thicken
• Remove from the fridge and add powdered sugar a little at a time to thicken. Whisk again to combine. If it is too think, add another few tbsp of powdered sugar and beat until light and fluffy
• Frost the brownies with the ganache and top with additional Walnuts and Cacao Nibs (optional)
• Slice brownie into 12 even squares and dig in!

• Place the Almonds, Walnuts , Oats , Cacao and Salt into a food processor. Pulse until the nuts break down and combine until perfectly combined and has a fine consistency.
• Add the Dates and a tbsp of water and blitz the food processor until the mixture becomes thick and sticky. (You should be able to squeeze a bit of the mixture between your fingers. If it is too loose and crumbly then add another tbsp of water and process until everything is well blended)
• Line a baking tray with baking paper. Scoop pieces of the mixture and roll it into small balls between your palms. Add Shredded Coconut into a bowl and toss the bliss balls through so that they are coated with Coconut.
• Line the balls on the baking sheet and place into the refrigerator to chill for at least an hour (however the longer it is left to chill in the refrigerator, the better)
• Once set, remove from the tray and enjoy!