The Great British Keto Bake Off: Chocolate Week
Its chocolate week and we're making a Sow & Arrow signature dish that our resident star baker has been perfecting for years. It's a rich, crumbly chocolate shortbread! This is a vegan recipe that's packed full of healthy fats and nutrients but you wouldn't know from its amazing taste
If you love cooking but want to find new healthier ways of making scrumptious, healthy meals you need to read our book, Primal Living In a Modern World. It's a jam packed with delicious and nutritious recipes as well information about how our body functions and which foods help us vs harm us.
We're giving away a copy every two week to the most creative bake, to enter simply add your image on the facebook or instagram post, make sure you're following us and share the post!. The book is also currently FREE when you buy Wiley's Finest Peak EPA
250g Almond Flour
100g Linseed (ground)
100g Sunflower seeds (ground)
175g Coconut Oil
1 Lemon Zests
300g Melted Dark Chocolate
40g Cashew Nuts
40g Coconut Flakes
Let's do this!
Mix together your almond flour, sunflower seeds, linseed, xylitol and lemon zest until you have a crumbly mixture. Then add in the melted coconut oil and continue to mix until you can form balls. Split the mixture into 60g balls and place it on your baking tray / cupcake tray. Flatten them with the back of a spoon until they are dense circles with flat tops. Bake for 10 mins at 170 degrees,
For the topping mix together the nuts and toast them for 8-10 mins at 170 degrees. Mix them all together again and add the cinnamon. Melt the dark chocolate and add 20g to each round. then add a handful of the nut mixture.
Place in the fridge for 20 mins to allow the chocolate to set and then tuck in. They can be frozen if you want to save them for later but we find they go instantly.
Enjoy guy and remember to send us some pics of your creations for a chance to win a copy of Primal Living In A Modern World.
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