Forget the diamonds, jewels, fine dining, champagne and red roses… Valentine’s day is all about the CHOCOLATE and lots of it. If there is one thing you should all know about me – the way to my heart is all about the food. Strawberries coated in dark chocolate, decadent slices, choc-raspberry tarts and cheesecakes or any cake for that matter oozing with chocolatey goodness. Sugar free of course!

This high antioxidant cacao recipe is super easy and requires minimal ingredients. Perfect combo of natural sweetness and bitter cacao , you are going to want to give these a try.

‘HEART SHAPED’ COCONUT CHOCOLATE BISCUITS – makes 12

3/4 cup almond meal (or oat flour for those with nut allergies or for kids lunch boxes)

1  cups finely desiccated coconut

1/2 cup rice malt syrup or honey

1/2 cup coconut oil

1/2 cup cacao powder

1/2 tsp sea salt

METHOD:

Place all ingredients in a food processor and process until smooth. Too dry? Add a bit a water. Press or roll the mixture flat onto some baking paper. Use cookie cutters to cut the biscuits. Roll the dough out again and repeat until it is all used up. Place on baking tray and bake for 15 minutes at 160 degrees Celsius. Transfer to wire rack to cool.

These crumbly crunchy coconutty cookies (wow what a mouthful of a sentence) are super delicious and pack a seriously good cacao hit. Enjoy

K