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  • Coconut oil, ghee or butter for greasing
  • 1 ½ cups almond meal
  • ½ cup raw cacao powder
  • 1 tsp gluten free baking powder
  • ½ tsp sea salt
  • ½ cup unsalted butter or coconut oil, melted
  • 1/3 cup rice malt syrup
  • 2 Tbs red miso paste – try 1Tbs first and see if you like the taste!
  • 3 eggs
  • ½ cup chopped walnuts (could use macadamias or pecans or 3 Tsp nut butter)
  • 80g dark chocolate, chopped up (aim for 85-9-% dark choc)
  • Full fat organic plain yoghurt or cream to serve



  • Grease the slow cooker insert and line it with baking paper to come about half way up the sides.
  • In a large bowl combine the almond meal, cacao powder, baking powder and salt.
  • In a separate bowl whisk, together the melted butter or oil, rice malt syrup and miso paste. Add the eggs and continue whisking until the mixture is well combined.
  • Pour the butter and syrup mixture into the dry ingredients and mix thoroughly. Stir through the walnuts and the chocolate chunks. Pour the batter into the insert. Cover and cook on low for 21/2 hours or 11/2 hours on high – keep your eye on the outer edge to ensure it doesn’t burn, but is firm and centre is no longer liquid (but could be gooey – that’s a good thing!).
  • Once cooked, switch off the slow cooker and leave the mixture to rest for 10-15 minutes. Carefully remove by taking opposite edges of the baking paper and lift out. Best left to completely cool before cutting but this may be impossible! Can be stored in fridge for 3-4 days or frozen for up to 4 months.


Recipe from Sarah Wilson – Simplicious