Articles & Recipes

Prep: 30 minsCook: 45minMakes 1 cake Ganache 1 can of full-fat coconut milk 2 Tbsp honey 3-4 Tbsp BioBalance Certified Organic Cacao Powder ½ tsp vanilla extract Cake Base 3 cups ground almond (almond meal/almond flour) ¼ cup coconut flour ¾ cup BioBalance Certified Organic Cacao Powder ½ cup (or less)

Prep: 10minsCook: 15 min 1 cup Rolled oats 3/4 cup Shredded coconut 3/4 cup All-purpose flour 1 tsp Baking soda 1 cup Coconut Sugar 1/2 cup BioBalance Certified Organic Virgin Coconut Oil 1 Tbsp Agave or coconut nectar 2 Tbsp Water Mix together the oats, shredded coconut, all-purpose flour, baking soda an

3 Tbsp BioBalance Certified Organic Virgin Coconut Oil 3 Tbsp Honey 2 Tbsp Coconut Sugar 8 pieces Crystallised ginger, finely chopped 1/2 cup Rolled oats (GF if needed) 1/2 cup Sliced almonds 1/2 cup Coconut (long thread or dessicated) 1/2 cup Spelt flour (or GF baking mix flour) 1 tsp Baking powder 1 Tbsp BioBalance Certified Organ

Prep: 5 min Makes 6 pops 3 cups thick plain yogurt 3 tbsp agave (or other liquid sweetener) 1 tsp BioBalance Certified Organic Chia Seeds 1 Tbsp BioBalance Certified Organic Japanese Matcha Powder 1 tsp vanilla extract In a mixing bowl, stir together the yogurt, chia seeds, sweetener and vanilla. Add the matcha powder and whisk everything together until smooth. Fill popsicle molds with and place in freezer for four hours, or until completely frozen. When ready to

Prep: 10 mins Makes 8 squares 1/2 cup hulled tahini (softened) 3 Tbsp BioBalance Certified Organic Virgin Coconut Oil (+ optional 1 Tbsp cacao butter, melted) 3 Tbsp brown rice syrup 1 1/2 tsp vanilla extract 1/4 tsp sea salt Toppings (optional) Freeze dried berries Goji berries Sesame seeds Edible flowers Flaked sea salt   Mix all ingredients in a bowl until combined. If your tahini is particularly hard (ie has been in the fridge), you may want to soften/