• Simply mix all ingredients and keep them for a few hours in the fridge or better overnight
• Decorate with coconut shreds and drizzle of almond butter
• If it is not sweet enough for you, drizzle some date or mapyle syrup

• Arrange your mould or paper muffin liners or just a baking sheet
• Place your nuts and seeds into a nonstick pan and toast them about 5 minutes making sure they do not burn but just brown slightly. Set them aside and let them cool
• Add about 4cm of water to a saucepan and boil. Then set a medium glass or ceramic mixing bowl on top, making sure it fully covers the top and it's not touching the water
• To the mixing bowl, add chocolate and let melt – 2-3 minutes
• Once melted, add the sweetener and mix until it dissolves, use a silicone spatula or wooden spoon to mix until combined, turn off the heat
• Take the bowl aside on a flat surface. Add vanilla, cinnamon (optional), and sea salt, orange zest and whisk to combine until there are no clumps
• Adjust the flavor as needed. It’s up to how you prefer your chocolate
• Pour chocolate to cover them and top with more sea salt (yes salt makes a big difference to taste) or more pistachios/cacao nibs (optional)
• Carefully, with your tip of fingers!, add the nuts, seeds and berries on your melted chocolate, spreading them evenly
• Transfer chocolate to the refrigerator to set – about 10-20 minutes
• Enjoy straight from the refrigerator. Store leftovers in a well-sealed container in the refrigerator for 1 week, or in the freezer up to 1 month

• Preheat the oven to 300F (150C)
• Mix the buckwheats or gluten fee oats and quinoa pops, nuts and seeds in a mixing bowl
• Lay them on an oven tray on the baking sheets as thinly as possible. Divide into 2 batch if your tray is not big enough.
• Bake this for about 10 minutes
• Warm the wet ingredients, milks and oils and if you add the fruit puree in a pan. Take out the baking tray and add this wet mixture to the dry ingredients and make sure it is thoroughly mixed
• Add the nuts and seeds and mix them well and bake another 15 minute
• Meanwhile chop the dry fruits like figs, apricots, dates into small pieces then add them in the last 5 minutes of baking. Add the chopped

  You can keep this in an airtight jar up to 3 weeks. And carry your portions everywhere in a small jar! I love adding it to my coconut yogurt as an afternoon snack

Method 2 (Quick):

• Preheat the oven to 300F (150C)
• Mix the buckwheats or gluten fee oats and quinoa pops, nuts and seeds in a mixing bowl
• Warm the wet ingredients, milk, oil, fruit juice or puree in a pan, add the spices and salt and mix well
• Add the wet mixture to the dry ingredients and make sure it is well mixed (best to massage with your hands)
• Lay them on an oven tray on the baking sheets as thinly as possible. Divide into 2 batch if your tray is not big enough
• Bake this for about 35-45 minutes, stirring every 10 minutes, making sure it is not burnt
• Meanwhile chop the dry fruits like figs, apricots, dates into small pieces then add them in the last 5 minutes of baking

• Soak half cup of pistachios in water for 10min
• Meanwhile toast the 1/3 cup pistachios in pan, stir occasionally for about 5 minutes
• I placed the toasted pistachios, 1 tbs orange zest, soaked and drained pistachios, coconut oil, orange juice, dates, salt altogether in blender and pureed until smooth. Taste and adjust the seasoning, sweetness, etc. You can add a drizzle of honey or maple syrup but dates were already pretty enough for me
• Lightly oil or wet your hands and make little balls of the mixture
• Mix 2 tablespoons of orange zest with coconut shreds and place them in a little bowl
• Roll the pistachio balls in this mix, cover well and set aside
• Serve immediately or if you can wait, better keeping in fridge for about an hour
• Serve with a cup of delicious Ayurvedic tea mixture, like mine: pouring boiling water over a few cardamom, cloves, 1-2 star anise, a cinnmon stick, pinch of vanilla power and sometimes a little piece of ginger

• Chopt the fruits, deseed and clean. I keep the skins
• If you are using ghee add it to pan, melt and add spices, saute for 1 minute
• If you are not using the ghee just add the fruits, orange zest, spices, dried fruits and nuts
• Add a little water not covering the fruits and even less. Stir them all well
• Bring to boil and reduce heat to low, simmer for 5-10 miuntes checking the fruits
• Serve warm, add coconut cream or almond butter with it. Use the remaining for your morning porridges or crepes