2/3 cup (125g) coconut oil
2/3 cup (45g) cocoa powder
1/4 cup (70g) nut butter
1 X 400ml can of AYAM coconut cream
4 tbs Rice malt syrup
Plus I sprinkled this time with cocoa nibs, but you could use dried fruit, nuts, coconut chips
Gently heat the coconut oil and cocoa powder in a small pot.
Then add the nut butter, rice malt syrup and coconut cream and heat together till they are combined but do not simmer or boil.
Pour into a lined tin, 20 x 20cm. Then sprinkle with your desired topping.
Refrigerate for at least 3 hours. Cut into small rectangles. Serve from the fridge as it will melt if kept out of the fridge for too long.
About the Author
Danielle has been working with patients for over 14 years and now gets to focus on patients who have digestive complaints. After her husband was diagnosed with his second digestive autoimmune condition 9 years ago, she dived into the world of Gut Health and her true passion developed. Since then Danielle has self published her book “Gluten Free and Happy”, which helps people with Coeliac Disease and Non-Coeliac Gluten Sensitivity navigate every aspect of this complicated world and to learn to protect their health but also live without fear. She has also had an article published in her favourite magazine “Australian Gluten Free Life” and has been interviewed for 2 Online Gut Summits.
In 2015 Danielle discovered the world of SIBO, thanks to Dr.Nirala Jacobi and she knew that was where she had to focus to help those IBS patients who didn’t respond. Since then she has concentrated her study and clinical focus on all things SIBO related, including completing many SIBO courses like the SIBO Mastery Program, Jason Hawlerak’s Microbiome Restoration & Functional Nutritional Lab Digestive Intensive.
Danielle, loves educating the general public through her IG & FB pages & by being a guest on podcasts like BioPractica. She also educates practitioners on the use of Bio-Regulatory medicines through articles published in the Brauer Professional Newsletters.