Merry Christmas

(Serves 2)

• Half an avocado
• 90g Boiled and frozen cauliflower
• 1 tsp Sweetener, or 2 dates, adjust for taste
• 200ml Coconut water
• 200ml Coconut milk (we recommend Koko)
Or 400ml of coconut water/coconut milk/your preferred milk
• 8g Cocoa powder
• A sprinkling of cacao nibs (optional)

Day before

Chop up the cauliflower and boil for 10 minutes, then put it in a bag in the freezer overnight.

Method

Put everything but the cacao nibs in a blender and blend until completely mixed and smooth.

Serve into glasses and sprinkle cacao nibs on top.

(Makes about 18 cookies)

• 100g Unsalted butter
• 240g Plain flour, we use spelt flour instead of wheat flour
• 1 tsp Baking soda
• A dash of salt
• 100g Greek yoghurt, can be fat-free (at room temperature)
• 120 Brown suger, or for sugar-free use erythritol gold
• 100g White sugar, or for sugar-free use 10g hermesetas, or the equivalent of your preferred sweetener
• 1 Large egg (at room temperature)
• 1 tsp Vanilla Extract
• 55g Chocolate chips (To keep it sugar-free, I use Free'ist chocolate bars cut into pieces)

Method

1. Preheat the oven to 160°C
2. Melt the butter and leave to cool for 5 minutes
3. Mix the flour, baking soda, and salt together in a large bowl
4. In a smaller bowl mix the butter, yoghurt, sweeteners together with a whisk
5. Once combined, mix the egg into the batter
6. Pour the wet ingredients over the dry ingredients and fold in, it will form a thick dough
7. Once all the flour is combined, mix in the chocolate chips
8. Scoop out the dough into little balls and place them on the baking tray, lightly pressing them down
9. Bake in the oven for about 7-10 minutes (they will be done when they start browning on the edges)
10. Take out and leave to cool
11. Enjoy!