E and i did some more painting, this time with leftover tie-dye that i had stored in squeeze bottles in the fridge for an afternoon like this.
And here’s this week’s favourite sweet recipe, a raw take on chocolate turtles:
1/2 cup raw cocoa
1/2 almond butter
1/4 cup agave nectar
Combine in bowl and stir to blend. Spoon tablespoons onto a parchment-lined cookie sheet. Press a pecan into each turtle. Freeze. Enjoy straight from the freezer.
Recipe courtesy of Raw Energy