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    So the gorgeous Madeleine Shaw asked if I would write another piece for her blog on my top tips for creating high self esteem and body confidence this summer.  Obviously it was my pleasure as this is the topic I specialise in and am passionate about. Madeleine and I are both working from the same song sheet on this as she is a nutritionist creating healthy food with no restrictions in sight. It is so important to learn how to accept your body, learn how to eat normally and find that peace inside.  So if you want to know a little more then just click the link below. Happy reading!  Oh and if you scroll down you will also receive a sneaky little recipe from Madeleine’s new book.  Obviously I chose the chocolate macaroon’s! x
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    Coconut macaroons with chocolate dipping sauce
    Coconut macaroons and chocolate are a match made in heaven. These are the perfect on-the-go snack and I love popping a few in my bag for that 4pm ‘tea and cake break’ with a twist.
    400ml can coconut
    2 tbsp coconut oil
    3 tbsp honey
    ½ tsp ground
    grated zest of
    1 orange
    200g desiccated
    4 tbsp ground
    pinch of salt
    dipping chocolate
    90g cacao butter or
    coconut oil
    60g raw cacao
    60g honey or
    maple syrup
    pinch of sea salt (or Himalayan)
    Preheat the oven to 180°C/350°F/gas mark 4. Line a baking tray with baking paper. Open the can of coconut milk and scrape out 3 tablespoons of the cream on the top and place this in a pan on a low heat with the oil, honey, cinnamon and orange zest. Stir this for a minute or so until the oil melts, then take it off the heat and add in the desiccated, coconut, ground almonds and a pinch of salt. Keep stirring for a few minutes, then leave it to cool for 5 minutes. Grab a tablespoon of the mix, form it into a ball and set it on the baking tray. Repeat until you have 16 balls, then bake them in the oven for 10–12 minutes until golden. Take them out and let them cool and harden on the tray while you make the chocolate sauce. Melt the cacao butter or coconut oil in a pan on a low heat and slowly sift in the cacao powder, then stir in the honey and salt until everything is combined. Once the balls and chocolate have cooled spoon 1 tablespoon of chocolate over each coconut macaroon. Place the balls in the fridge to cool so that the chocolate hardens.
    These will keep for 4 days in the fridge.