OM Yoga Magazine – April 2019

GF

SF GF NF

Ingredients

• 3 tbsp agave syrup


• 70g coconut oil


• 100g (¾ cup) dark chocolate


• 2 tbsp sunlower seeds


• 1 tbsp chia seeds


• 50g (generous ½ cup)
  almonds, chopped


• 3 tbsp goji berries


• 3 tbsp pufed quinoa


• 2 tbsp dried cranberries


• 50g (½ cup) dried apricots, chopped


• 3 tbsp cacao nibs

Ingredients

• 4 tbsp aquafaba
  -^1 tsp cream of tartar


• 100g (1^1 cups) desiccated coconut


• 100g (scant ½ cup) caster sugar


• 1 tbsp plain lour


• Pinch salt


• 1 tsp vanilla extract


• 75g (scant ½ cup) dark chocolate

Makes 28 cubes

(if using GF lour)

Makes: 16

Method

1. In a large pan, over a low heat, add

the agave syrup, coconut oil and dark

chocolate and allow to melt whilst

constantly stirring. Once the mixture

has melted, add the sunlower seeds,

chia seeds, almonds, goji berries,

pufed quinoa, dried cranberries,

dried apricots and cacao nibs, then

mix thoroughly.

2. Transfer the mix to a tray lined with

parchment paper and place in the

fridge to set for a few hours. Once

set, remove and cut into 28 pieces.

Method

1. Preheat the oven 165°C/325°F/Gas 3. Whip together the aquafaba and cream of

tartar until soft peaks form.

2. Add the desiccated coconut, sugar, lour, salt and vanilla extract to the whipped

aquafaba and stir to combine. Spoon tablespoons of the mixture onto a tray lined

with baking parchment and bake for 15 minutes, until golden brown.

3. Once cooled, melt the chocolate in a bowl over boiling water and drizzle this over

the macaroons to inish.

Superfood

Rocky Road

Coconut macaroons

This rocky road is an indulgent treat

packed with superfoods, making it the

ultimate ‘naughty-but-nice’ snack.

These moreish treats sit somewhere

between a biscuit and a cake. They

embrace the sweet nuttiness of

coconut and balance it with rich,

dark chocolate.

om living