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Raw Chocolate Scones
Ingredients
- 125g ( ¾ cup ) buckwheat – soaked 1 hour and sprouted 10-12
- 50g nut butter – cashew and almond work well
- 250g ( 2 cups sliced) courgette/zucchini, peeled and chopped
- 100g ( ½ cup ) water
- 50g ( ½ cup ) cacao/chocolate powder
- 1 tsp apple cider vinegar
- ½ tbsp tamari
- 100g ( ½ cup ) coconut sugar
- 45g ( ¼ cup ) cold pressed oil – hazelnut, sesame and walnut work well
- 50g ( ¾ cup ) psyllium husk
- 30g activated nuts
- 100g ( ¾ cup ) almonds ground
- 20g ( 1 ½ tbsp ) coconut flour
- 50g ( ½ cup ) activated nuts, processed into a crumb consistency – optional
- Raspberry Lavender “Yogurt”
- 1/2 recipe of Fermented Cashew “Cheese” – click here for recipe and instructions
- 50g ( 1/3 cup ) xylitol or honey
- 40g ( 3 tbsp ) lemon juice
- 25g ( 2 tbsp ) coconut oil, melted
- 1-2 drops lavender essential oil
- 1/4 tsp beetroot powder – optional, for brighter colour
- a handful of fresh or frozen raspberries
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