Vegan ‘bounty’ Bars

For this recipe we made our own chocolate using the organic cacao powder from Mason & Co. It was delicious, and surprisingly simple. First make the coconut filling. In a bowl, combine the coconut, jaggery liquid, vanilla, coconut oil and almond butter and stir through well until it becomes sticky. Line a baking tray with parchment paper and

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Jamun Compote

Deseed the jamun and chop finely Put it in a blender along with the lemon, salt and jaggery liquid and blend to a very fine paste, it should be a bright purple smooth paste Pour it out into a pan and bring to the boil on a high heat, then turn down to a medium

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