This creamy, delicious dairy-free chocolate is perfect for making solid Easter eggs or rabbits that are much healthier than the store-bought ones. You could use any mould, ice-cube tray or slice tray lined with baking paper for chocolate bark. I used a plastic 16-hole chocolate mould from Spotlight. Cocoa butter can be found in health stores. I experimented making this without coconut oil and it was very rich. The coconut oil makes it much creamier. You could make it with just coconut oil instead of cocoa butter, but it melts much quicker so has to be kept in the fridge until eaten. It’s important that your coconut oil is soft but not liquid, at room temperature, a bit like whipped cream. Also make sure you let your cocoa butter cool a little before adding it to the coconut oil. Carob powder is a good option for kids and those wanting to avoid caffeine. Double the recipe for more chocolate. You could also add 1/4 teaspoon mixed spice, a filling of nut butter or add shredded coconut, chopped nuts or peppermint oil instead of the vanilla and cinnamon.

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I used to love eating traditional fried rice when I stayed in Indonesia where it is often served for breakfast but the downside is I put on weight from all the carbohydrates! This cauliflower fried rice is a healthier alternative and an easy recipe to make. It is low-carb unlike traditional fried rice and a great way to eat more vegetables but still really tasty! It can be eaten as a lovely warming meal for breakfast, lunch or dinner. Tamari is a Japanese wheat-free soy sauce but if you are gluten-intolerant make sure it is labeled gluten-free or use a gluten-free soy sauce instead but you may need to use extra of the latter in this recipe.

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