Instructions

1. Set the coconut butter to melt over a mug of hot water.
2. Make the date paste. Put the soaked dates in your food processor with a little of the soak water and pulse. Continue to add small amounts of water and pulse until you achieve a smooth, paste-like consistency.
3. Transfer the date paste to a mixing bowl. Add all of the other ingredients, including the melted coconut butter, and mix well.
4. You should end up with a thick mixture. Add a little more of the date soak water if you feel it’s necessary, although you’re not aiming for stickiness.
5. Using an ice-cream scoop, scoop up the mixture and press it into the scoop using a spoon.
6. You can either eat the cakes now or dehydrate for 3-4 hours until warm and crispy on the outside.

Instructions

1. Put everything in a blender and run for long enough that the sunflower seeds are fully broken down.
2. Pour the mixture from your blender into a saucepan, running it through a sieve as you do so to ensure any chunks of sunflower seeds are taken out.
3. Heat the hot chocolate to the required temperature, stirring all the while. If you want to keep it raw, stick a finger in as you stir and turn off the heat just before the liquid becomes too hot to be comfortable.
4. Find a tall mug, pour and enjoy!

Instructions:

• Process everything in your food processor, using the ‘S’ blade. Enjoy!