Aaaand guess what's on page 9! My eBook Seduced- Raw Chocolate Recipes to get very excited for has been reviewed by Jessie Maguire. And what a glowing review it is, I can't wipe the ear to ear grin off!

"The photography is just divine, but the recipes are magnificently simple, with special tips included in every one. Each recipe has a matching tea too. A nice touch"

"These are recipes that will yield a very sophisticated result"

"The Pina Colada Roulade, gorgeous chocolate rolls, which look so soft and melt-in-your-mouth, just make me feel like Tanya is taking everything to a new level here in terms of luxury, style, beauty!"



Even one of my recipes was featured, so I guess it's only fair to share it with you here too hah. Oh alright then, you talked me into it :) :)...


1 Cup Macadamia
2 Tbsp Agave
2 Tbsp Coconut Butter, melted
1 Tbsp Matcha green tea powder
¼ tsp Salt
Coat in Dark &Daring chocolate recipe

-Process macadamia nuts in a food processer with an S blade. A smaller compact processer works best
-Add the coconut butter and process again
-Add the rest of ingredients and combine well
-Transfer to the fridge to set for minimum of an hour or leave overnight
-When ready, roll into even sized balls and return to the fridge
[TIP: to make certain you get perfectly equal sized balls, create your ideal sized one first, weigh it on kitchen scales (mine were 10g) and then weight identical scoops before rolling]

-Prepare the Dark &Daring chocolate recipe
-One at a time place a ball on a fork in one hand and pour the chocolate over it with a spoon in the other hand
-Once completely coated, carefully slide each ball off the fork with a toothpick or a small knife onto non stick or lined tray. You can also just dip the balls, but note that since they are cold, they are likely to cool the chocolate mixture which will begin to solidify inside the bowl