Following my last post about the Raw Chocolate Mousse, my dear friend Marie supplied this yummy recipe. I have tried and loved it:




2 cups of dates, pitted

1 cup walnut pieces, chopped

1 cup almond meal

2 tbsp extra virgin coconut oil (melted)

½ cup cacao powder

¼ cup raw cacao nibs

2 tbsp desiccated coconut


Put dates, walnuts, almond meal, coconut oil and cacao powder in blender. Moisture should be a bit crumbly, not too dry. If it is dry, add more oil.

Stir in cacao nibs but don’t blend.

Spoon mixture onto a lined tray, press firmly and top with coconut.

Put in fridge for 2 hours to set.

Chop and eat!


Author: Barbara Hoi

I have worked for 14 years with Dyslexic and Asperger geniuses one-on-one, founded Sydney Dyslexia and Autism Sydney, worked in Mosman and at a beach retreat at the Entrance and wrote three books on Dyslexia ('the Right Brain for the Right Time', 'Nurturing the Secret Garden' and 'Learning your Times Tables in Three Bold Steps'). I believe these children and adults have a great gift and the ability to become leaders in their field. But I have also found that a proper diet as well as educating and working together with parents, friends and teachers matters even more. I am now working with small groups at the Entrance Beach Retreat, helping dyslexic adults fulfill their professional dreams and parents to help develop and nurture their child's potential.

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