4 Dec 2014 – She Cooks, She Cleans and WOD

She cooks, she cleans, she has a thing for chocolate... bordering on obsession...

There is nothing in this world quite as satisfying as dark chocolate. A bold statement, but it’s true. Nothing makes me happier than a square or two of that 70-85% dark gold after a long day. So, when I came across this recipe from my favourite cooking website, nom nom paleo, I absolutely had to give it a go. And true to form, it didn’t disappoint. 

Enjoy my fellow chocolate addicts!

Yes I know, my food photography is sub par.

Raw Graham Cracker Crust Chocolate Pie

Borrowed from Nom Nom Paleo, which she borrowed from Kelly Brozyna, which I then borrowed to make for our Grand Opening Party…

What you’ll need for the crust:

100 g walnut pieces
¼ cup (approx. 4) soft, pitted Medjool dates
1 tsp cinnamon
Pinch of sea salt

What you’ll need for the filling:

1 cup coconut cream (about 4 tins, use the solid-ish stuff at the top of the tin)
1/2 cup (approx 8) soft pitted Medjool dates
3 oz dark chocolate, melted
¼ cup melted coconut oil

2 tsp vanilla extract

A few notes before we proceed…

- I wouldn’t go any darker than 70% for the chocolate. Any darker and the melted chocolate ends up a bit grainy.
- Do you know how to melt chocolate? Let’s ask Delia….
I normally double the filling ingredients because I like a thicker pie. Completely up to you guys! 

Now get started…

  • Put all the crust ingredients in your food processor and blitz until crumbly.
  • Press the crust ingredients in to the bottom of a spring form pan or a pie tin.
  • Put the crust-lined pan in the fridge while you make the filling.
  • Rinse your food processor bowl (you’ll be using this again for the filling…).
  • In a small saucepan, gently warm your coconut cream.
  • Put your heated coconut cream and all the remaining filling ingredients in your food processor bowl (make sure not to overfill it though! Very messy Rookie mistake). Blitz until smooth.
  • Pour filling into your crust-lined springform pan.
  • Lick the food processor bowl clean (don’t worry, no one is looking…)
  • Put the springform pan back in the fridge to set, ideally overnight.

Oh emm gee chocolate is tasty.


A) Barbell skills: Power snatch development

B) 'Karabel'

10 rounds:
3 Power snatch (60/40 kg)
15 Wall balls  (9/6 kg)