- Vitamin E: good for your skin
- Magnesium: good for your heart
- Vitamin B2: good for your skin and energy levels
- improves digestion and absorption of fat-soluble vitamins and amino acids
- boosts the immune system with healthy antiviral, antifungal, and antimicrobial fatty acids (this makes it a great natural deodorant)
- lessens the symptoms of hypoglycemia as it stabilizes blood sugar levels
- helps with absorption of calcium and magnesium
- serious amounts of lauric acid (a beauty food for skin and immunity)
- helps regulate and support hormone production
- they increase metabolism and are a nutritional precursor to anti-aging hormone compound known as pregnenolone
- Antioxidants- highest concentration of antioxidants of any food in the world
- Magnesium- number one source, increases brain power, strong bowel movements, and muscle relaxation
- Iron- one serving contains 314% the RDA of this oxygen-carrying protein
- Chromium-balances blood sugar
- Manganese- assists in oxygenation of blood
- Zinc- immunity, sexual fluids, skin health
- Copper- immunity
- Vitamin C- immunity
- Omega-6 Fatty Acids- healthy omega that helps balance overall intake
- Phenylethylamine (PEA)- chemical naturally present when we fall in love
- Anandamide- natural endorphin
- Tryptophan- a powerful mood-enhancing nutrient
- Serotonin- the primary neurotransmitter in the human body
- Fiber- smooth and regular bowel movements
1 cup almonds, soaked
start at about 30 seconds to learn how to open a coconut with a chef’s knife
1/4 t vanilla
First, make sure everything you are using is completely dry. Any amount of water will cause the chocolate to seize. Also, make sure everything is room temperature. If anything is cold it will cause the chocolate to harden a bit and may make it difficult to create a smooth sauce.
- Press the crust dough into a small/medium baking dish lined with plastic wrap. Press until evenly distributed.
- Spread the coconut layer over the crust until smooth and even (leave space at the top for the chocolate layer)
- Using a fork, gently drag the tongs across the top of the coconut layer to create lines. This will allow the ganache to take hold of the coconut and not separate when you cut into squares.
- Pour the chocolate sauce over the top and smooth out. Add whole almonds for garnish, if you’d like.
- Place in the fridge for a few hours to set.
- When you are ready, take it out and then gently pull up on the plastic wrap to pull it out of the dish. Cut into squares and enjoy!