Courtesy of John Croft, Author of Cacao Addict
These might seem a little more fiddly than some of the other recipes, but I promise you they are delightful-looking dessert and truly worth it.
To make the pod base: Place all base ingredients in a food processor or Thermomix. Roughly belnd everything together until it resembles a crumble mixture (TM speed 6.2 minutes). Roll into small balls, then like you are making a pinch pot, use your thumb and fingers to make a small well in each ball. Refrigerate while making the coconut cream.
To make the whipped coconut cream, scoop out the top level of thickened coconut cream from the tin into a glass of bowl. Add beetroot powder, coconut paste and orange oil, then whip with hand mixer for a few minutes. When it starts to thicken, add maple syrup and salt and whip for a short blast to mix in. Refrigerate for 20 minutes, then add a dollop to your pods. Return the pods to the fridge to set for 45 minutes to an hour.
The pod mixture will stick to your hands a little, so after making a few pods give them a wash to make them easier to handle.
COCONUT WHIPPED CREAM
The current landscape demands us to work, work, work. To go harder, faster. More is everything. Rest is for laggers.
We keep on banging on about it here at SuperFeast HQ - we are huge on slowing down. On getting back to the basics, on taking time to breathe, feel and just be. The effects of stress are not worth it!
Sure, maybe it IS easier living and working from one of the most beautiful places in the world - Byron Bay ;P, but we came across this list and had to share it with you. We promise, there will be something in here for you!!