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A handful of ingredients is all it takes to make this mouthwatering vegan, palm oil free version of the famous Nutella. It’s healthier than the stuff from the supermarket, filled with as close to natural ingredients as you can get- and will satisfy your Nutella Cravings!   This recipe first featured in my Vegan Nutella Whoopie Cookies (A VIP Club House Recipe), but has been dying to make an appearance of it’s own.   YIELD: 2 cups PREP: 10 mins COOK: 10 mins READY IN: 20 mins Ingredients 3 cups Raw Hazelnuts seeds only 1 cup vegan dark chocolate broken into pieces 1/2 cup coconut sugar or sweetener of your choice (optional, especially if your chocolate is sweet) 1 vanilla bean pod seeds only Pinch of Salt Instructions Preheat the oven to 180ºC....

YIELD: Makes 24 Cookies PREP: 5 mins COOK: 15 mins READY IN: 20 mins Ingredients 1/3 Cup Oats 1 Cup Macadamia Nuts Pulsed In a Processor (leave some chunks for texture) 1/2 Cup Dessicated Coconut 1 Cup Gluten Free Flour 1/2 Tspn Bi-Carb Soda 2 Tspn Agave Syrup 1/2 Cup Rapadura/Xylitol/Sugar 125 Grams Nuttlex/Earths Balance Instructions Mix oats, nuts, coconut, sugar and flour together Melt nuttlex and agave over a low heat then add bi-carb and stir Mix until combined and bake at 175 degrees for 15 minutes COURSE: Dessert

YIELD: Makes 12 Bites (12 Servings) PREP: 5 mins COOK: 5 mins READY IN: 10 mins Ingredients 1 Cup Cashew 2 Tbsp Herbs of Gold© Organic Ocean Calcium Powder (It's vegan- Red Sea Algae) 1 Tbsp Coconut Oil 1 Tbsp Shredded Coconut 2 Tsp Pure, Raw Brown Rice Syrup Or Agave 1/2 Cup Raw Cacao Nibs Instructions In a high powered blender or food processor, blend cashews until they are a fine powder Add Herbs of Gold© Organic Ocean Calcium Powder, coconut oil, shredded coconut, and rice syrup Blend until smooth- if the 'dough' is too wet, add more shredded coconut or calcium, and blend again Stir in cacao nibs (or use your blenders reverse function if it has one) then roll into balls Perfect with a raw 'hot' chocolate! CUISINE: American COURSE: Dessert...

YIELD: 12 Cookies PREP: 10 mins COOK: 10-12 mins READY IN: 20 mins Ingredients 250 Grams Coconut Oil Solid(or Vegan Margarine) 1 Cup Raw Coconut Sugar 1 Vanilla Bean Pod Scraped 2 Tbsp LSA (Linseed/Sunflower/Almond seed meal) or Ground Flax 2 Cups Wholemeal Plain Flour 1/2 Cup Brown Rice Flour 1 Tsp Baking Powder 1 Cup Dark Vegan Chocolate Chopped into Chunks 1/2 Cup Macadamia Nuts Chopped Roughly 1/2 Cup Walnuts Chopped Roughly Instructions Pre-heat oven to 180ºC Melt the coconut oil/margarine and whisk in the coconut sugar and vanilla bean paste Stir in the LSA or flax meal well Sift in the plain flour, rice flour and baking powder and gently mix Add the vegan chocolate, macadamia nuts and walnuts and use your hands to mix The dough should be chunky, not to dry and not too wet- add...

YIELD: Serves 12 (12 Servings) PREP: 5 mins COOK: 10-12 mins READY IN: 15 mins Ingredients 1 Cup Nuttlex/Earths Balance 1/2 Cup Raw Coconut Sugar 1 Tsp Vanilla Bean Paste 1/4 Cup Rice Milk Zest Of One Large Lemon 3/4 Cup Pistachios Chopped Finely/Crushed 2 1/2 Cups Brown Rice Flour 1 Tsp Ground Cardamom Instructions In a large bowl, cream the Nuttlex and coconut sugar together until smooth (use a whisk or stick blender) Add the vanilla bean paste and rice milk, stir to mix Add zest, pistachios, and sift in flour and cardamom Using your hands, work into a gentle dough- if it is too sticky, add a tbsp of flour at a time until crumbly Cover with glad wrap, and put in the fridge for an hour Heat oven to...