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One Bowl. HEALTHY. Cacao loaded Banana Bread

I put this together when I was under the weather (ta Covid 😓) and needed something very simple but uplifting.

Our lovely customer Dan, actually planted the seed months ago when he mentioned that he made an amazing banana bread using our cacao. This recipe is inspired by one crafted by Cookie and Kate (although we’ve switched out processed chocolate for our cacao).

If you’re not convinced, here’s feedback from Adam: “It’s better than good, it’s great. The banana and the cacao are competing for your taste buds. So bouncy and fluffy. Just so fluffy.” As chef, I was pretty happy with that. 🫶


✨ ⅓ cup melted coconut oil/extra-virgin olive oil/high quality vegetable oil
✨ ½ cup sweetener (we used agave, but you can use maple syrup or honey)
✨ 2 eggs (we made a vegan flaxseed replacement, which worked a treat)
✨ 1 cup mashed ripe bananas (approx 2 ½ medium bananas)
✨ ¼ cup oak milk
✨ 1 tsp baking soda
✨ 1 tsp vanilla extract
✨ ½ tsp salt
✨ ½ tsp ground cinnamon, plus more to swirl on top
✨ 1 ¾ cups whole wheat flour (white or regular)
✨ Yummy bits: ½ cup mix-ins like chopped walnuts/cacao chunks, chopped dried fruit…


  1. Preheat oven to 165 degrees C. Grease a 9×5-inch loaf pan. (We didn’t have one and just used a cake tin and it still worked out great).
  2. In a large bowl, whisk the oil and sweetener together. Add the eggs (or egg replacement) and whisk together well. Whisk in the mashed bananas and milk.
  3. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend.
  4. Switch to a wooden spoon and stir in the flour, just until combined.
  5. Add any of the additional yummy bits (nuts/cacao) in now.
  6. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon.
  7. Bake for 55 to 60 minutes. (Usually closer to 60 mins if you have added additional yummy bits like nuts or cacao). Let the bread cool in the loaf pan for at least 10 minutes. Cool before slicing and devouring!
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7 Ingredient, Vegan, Nut Butter Hemp Bars

These are so easy to whip up – no special equipment, basically just combine and freeze! This is also our fav recipe we’ve made to date! We made a batch to take up to friends in London, they didn’t last long!

Gorgeous pic and recipe adapted from the lovely Jade from Panaceas Pantry. Jade’s recipes use natural ingredients, are thoughtful and always DELICIOUS. Def recommend giving her a follow!

Store your bars in an airtight container for up to 1 week in the fridge or 3 months in the freezer. (Perfect premade snack for busy folk! )


375g (1 jar) smooth, drippy peanut butter (or whatever nut butter you feel inspired to use). If your nut butter is stiff your bars will be dry. You can compensate by adding in extra oil.

105g (1/2 cup) virgin coconut oil

75–100g (1/4-1/3 cup) pure maple syrup or honey or agave

1 tsp vanilla extract

100g (1 cup) plant based protein powder in plain or 100g ground oats (which we used)

85g (1/2 cup) hemp hearts

100g prechopped cacao, divided

1 Tbsp peanut butter (reserve)


1. Line a small tin with baking paper and set aside.

2. To a bowl, add drippy peanut butter to bowl and add melted coconut oil.

3.. Add your sweetener of choice (maple syrup, honey or agave).

4. Add vanilla, protein powder (or ground oats) and hemp seeds and combine until completely uniform, thick and smooth.

5. Add chopped cacao and fold through.

6. Pour batter into your lined tray. It will be thick and heavy, so use a spoon to spread it around into an even bar. Set aside.

7. Add the remaining cacao and reserved 1 Tbsp peanut butter to a heat proof bowl. Melt via double boiler method. Once melted, pour on top of batter and spread to evenly cover.

8. Place your nut butter hemp bars in the fridge for 2+ hours to set.

9. Cut into desired serves AND ENJOY!

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Amazing, Vegan, Cacao Choc Chunk Cookies

A COOKIE recipe, feat. our cacao. Delight of delights! a chewy middle, barely crisp edges, complex flavour, and rich chocolate and cacao chunks. These cookies are so delicious and supremely easy to make.

These cookies are (shockingly) vegan. That’s right, there’s no butter or eggs in this recipe, but you’d never guess it. How? Instead of butter, these cookies use melted coconut oil. The eggs are simply omitted with no downsides.

Inspired by a recipe by Cookie + kate, this recipe is even easier to make than standard chocolate chip cookies (again, shocking but true).


  • 2 cups whole wheat flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 85g Cacao Artesanos Raw Balinese Cacao in small chunks
  • 85g vegan dark chocolate, chopped in small chunks
  • ⅔ cup lightly packed coconut sugar or ½ cup packed brown sugar
  • ½ cup sugar
  • ½ cup plus 1 tablespoon melted coconut oil
  • ¼ cup plus 1 tablespoon water
  • Sea salt flakes for sprinkling (recommended for extra mmm)


  • In a medium bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine, then add the chocolate chips and toss to coat.
  • In a large bowl, combine the coconut sugar, regular sugar, oil and water. Whisk until the sugar has incorporated into the oil and the mixture is smooth, about 1 to 2 minutes.
  • Add the flour mixture to the sugar mixture, then stir just until combined  (don’t overdo it).
  • Line 2 baking sheets with baking paper. Spoon the mixture into even 2-inch mounds, and place the dough onto one of the prepared sheets. Repeat with remaining dough, leaving several inches of space around each cookie.
  • Freeze the cookies on their pans for 30 minutes, or chill them for up to 24 hours in the refrigerator.
  • When you’re ready to bake, preheat the oven to 180 degrees Celsius. Bake until the edges are just starting to turn golden, about 14 to 17 minutes. Place the baking sheet on a cooling rack and sprinkle the cookies with flaky salt, if using.
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Choc Coated Peanut Bites

Choc Coated Peanut Bites

While living in Mexico, we mastered the art of creating our own peanut butter. We were inspired by Celia, a tremendously inspiring Mother & Grandmother, who we served alongside in the kitchen. Celia roasted & blended the peanuts at home and then brought in tubs of mouth-watering peanut butter that she sold to hungry yogis & meditators. Since then, we’ve spent years perfecting the perfect peanut blend. It’s exceptionally easy too – our fav, Minimalist Baker, has a great recipe on how to make your very own nut butter. For us, the only thing that pips our love of freshly made peanut butter is artisan cacao paste….

This recipe is a fantastic fusion of two of our favourite obsessions – home made peanut butter and cacao paste.


Peanut Butter filling

  • 1 cup canned organic coconut cream
  • 1 cup smooth peanut butter
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup (or agave syrup)
  • Pinch of sea salt

Dipping Chocolate

  • 100g Cacao Artesanos Cacao Paste
  • 100ml melted coconut oil (plus extra)
  • 2 generous tablespoons smooth peanut butter
  • 1/2 teaspoon vanilla bean paste
  • 1/4 cup maple syrup (or agave syrup)


  • 1/2 cup peanuts, roughly chopped, toasted
  • Sea salt


Peanut Butter Filing

Place all the ingredients in a saucepan over low heat and melt together, stirring constantly, until nice & runny.

2. Remove from the heat and leave to cool for 10–15 minutes.

3. Once slightly cooled, pour your mixture into a silicone, square ice-cube tray and transfer to the freezer to set for a minimum of one hour or until completely firm.

Dipping Chocolate

4. Melt the chocolate ingredients in a small saucepan over low heat, stirring regularly, until thick and creamy. Set aside to cool slightly.


Remove one of the frozen peanut fillings from the mould and, using tongs, a spoon or even your fingers, dip it in the dipping chocolate.

Place on a wire rack and quickly top with the chopped peanuts and a pinch of salt. It’s recommended to work quickly before the chocolate sets. Repeat until you’ve coated all your peanut fillings. Transfer to the fridge for 20 minutes to chill and firm.

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Rich and Creamy Avocado Cacao Mousse

Rich and Creamy Avocado Cacao Mousse

(It’s Vegan too!)

This creamy cacao mousse is the perfect way to cap off a meal. We’ve made these so many times for guests and they are always blown away at how rich and creamy these are, despite not having an ounce of dairy in them. Plus, they are really EASY to make – what’s not to love?!


For four servings

130g ripe avocado (either 1 large avo or one and a half little guys)
4Tbsp Cacao Artesanos Cacao Paste
90g whole (unsalted) cashews
140ml oat milk
6 Tbsp maple syrup or agave syrup


Place all ingredients in a food processor and blend until silky smooth.
Spoon the mousse into your serving dishes (we suggest individual little dessert pots, if you have them).
Chill for 30 minutes prior to serving in the fridge.

Optional: Feel free to add small cacao paste shavings or crushed nuts to decorate.

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Cacao, Date & Coconut Bliss Balls

Cacao, Date & Coconut Bliss Balls

This is the trinity of divine: decadent cacao, sweet dates and crunchy coconut. And THEY’RE HEALTHY. Whip these bad boys up to impress your guests, or just treat yourself. These bliss balls also freeze really well, so you can make them advance and simply thaw when needed! We like to make a big batch every fortnight and just defrost a few each morning. Loaded with delicious Cacao Artesanos 100% pure cacao paste, these are the perfect pick-me up for when you need a wee energy boost.


  • 12 Medjool dates
  • 1 cup almond meal
  • 1/2 cup shredded coconut
  • 1/3 cup coconut oil
  • 1/3 cup Cacao Artesanos 100% pure cacao paste
  • tbsp chia seeds
  • 1/3 cup extra shredded coconut for rolling


Prep the dates by placing them in a bowl and covering with water. Stand for an hour, drain and remove the seeds.

Process the soaked dates, almond meal, shredded coconut, coconut oil, cacao paste and chia seeds until the mixture comes together. Transfer to a bowl and allow to stand for 20 minutes – this will allow the chia seeds to soften.

Place the coconut you set aside for rolling into a bowl.

Measure out 1 tablespoon of the mixture, (a level tablespoon), into balls. Roll the balls into the shredded coconut to coat. Hey presto!

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Banana & Cacao Smoothie

Banana & Cacao Smoothie

These smoothies are simply bang on – the classic taste of banana & chocolate, but just as Mother Nature intended! This recipe honestly couldn’t be easier – a quick and simple treat when you need a fast pick me up.


1 cup water
1 small banana
2 Tbsp cacao paste

1 Tbsp of your favourite natural sweetener – we like to use agave syrup. How much sweetener you add can really depend on how ripe and sweet your banana is.
2 Tbsp almond butter
Dash of cinnamon
1 tsp maca powder – cacao tastes extra delicious when paired with maca powder, a taste sensation and superfood delight!


Add ingredients to a blender and blend – hey presto!

Optional: Make your smoothie a chilled by adding a frozen banana and a handful of ice.