“Rosemary is the smell of deja vu and the after breath of nostalgia. Her gift is the faint scent that teases and vanishes, leaving you longing for something you can’t quite name, and with memories that crest and crash, pulling you gasping into their undertow.” Maia Toll from The Illustrated Herbiary
I love the combination of rosemary and chocolate, and this bark is the perfect vehicle for both. Just a few ingredients- cacao, coconut oil, fresh rosemary, vanilla bean powder, Himalayan salt, doTERRA rosemary oil and pecans. Melt the coconut oil, add the cacao powder until it is just the right consistency , add remaining ingredients to taste and preference. If you have doTERRA rosemary oil, add a drop or two to the mixture. Spread on a parchment lined cookie sheet and then refrigerate until solid. Break into pieces and you are there.
I threw these nut butter balls together in a matter of minutes. I did not use a recipe and I did not measure anything either…because sometimes I go rogue like that. I mixed some cashew butter and almond butter together, and I added some honey…I set that aside. Next, I melted some coconut oil with some cacao powder and honey. Roll the nut butter into a ball and dip it into the chocolate. Let cool. Done.
I just love this cake. It’s chocolatey, spongey and nostalgic. Don’t forget a glass of ice cold nut milk to go along with it.
3 cups almond flour
¼ cup coconut flour
¾ cup raw cacao powder
½ cup raw coconut palm sugar
2 teaspoons baking soda
1 teaspoon salt
½ cup coconut oil, melted
1 cup coconut milk, full fat
3 large eggs, room temperature
2 teaspoons vanilla extract
2 tablespoons raw honey
Cacao for dusting on top
Edible rose petals
preheat oven at 350°F
grease the bottom and sides of a 7-inch springform pan with coconut oil and line the bottom with parchment paper
in a large bowl mix together the almond flour, coconut flour, raw cacao powder, raw coconut palm sugar, baking soda and salt
in a separate bowl whisk together the coconut oil, coconut milk, eggs, vanilla and honey
using a rubber spatula, gently mix dry ingredients into wet ingredients to form a batter
pour batter into prepared pan and bake until a toothpick inserted into the center comes out clean, approximately 45-50 minutes. If you feel you need to cook it longer, cover cake with aluminum foil to prevent burning the top and lower the heat to 325°F. Cook until toothpick comes out clean.