Raw Chocolate Sauce

4 tbsp coconut oil
4 tbsp maple syrup
8 tbsp raw cacao

Peanut Butter Cups
3 tbsp of the raw choco- late sauce
1 tbsp ManiLife deep roast

Chocolate Pancakes
1 tub chocolate frill ice cream, melted at room temperature
160g oat flour
1 tsp baking powder
4 tbsp honey
pinch of salt


1 banana

1 punnet raspberries

1 Manílife original


  1. To make the chocolate sauce add all the ingredients into a bainmarie and stir until velvety smooth. Set aside.
  2. To make the peanut butter cups put 1 tsp raw chocolate sauce into a miniature muffin cup, top with 1/2 tsp peanut butter cup and top with a further tsp raw chocolate sauce. refrigerate until set.
  3. To make the pancakes add the melted frill chocolate ice cream to a bowl along with the oat flour, baking powder, honey and a pinch of salt. Mix until smooth.
  4. Heat a pan with a little coconut oil and ladle 3tbsp of your batter into the hot pan per pancake. Cook until bubbles form and then turn over to cook the other side for a further minute or so.
  5. To assemble, place a pancake onto a plate. top with some Manílife peanut butter and sliced bananas, top with a further pancake and continue until you run out of pancakes. Finally top with some more Manílife nut butter, raw chocolate sauce, honey, peanut butter cups and some raspberries. Enjoy!