Native to Hiroshima, Japan, Satoko Kojo, also known as“ Coco,” rediscovered her passion for cooking when she was introduced to dōTERRA essential oils. Self-taught and driven by her passion, Coco opened an organic raw vegan restaurant in Hiroshima. While operating her restaurant, she held cooking classes and promoted health related workshops for green smoothies and Ayurveda cooking.
She also worked in the kitchen of, a five-star vegan restaurant in Taipei, and was featured in a magazine based in Hiroshima. While there, she hosted her own radio show and two television shows about health, wellness, and nutrition. Today, Coco is living her dream in Taipei, where she continues to hold cooking classes and workshops, and provides recipes for various cafés and shops.
“ I use Wild Orange to make wonderful raw desserts. I use Grapefruit for flavoring water, raw green smoothies, and desserts.”
Top with fresh kiwi slices and crushed walnuts
20 / 2016 EUROPE LIVING MAGAZINE
Crust Ingredients:
3-4 pitted dates 60 g shredded coconut 60-80 g almonds ½- 1 teaspoon water Pinch of sea salt 1 teaspoon melted extra virgin coconut oil 1 drop dōTERRA Lemon, Lime, Wild Orange, or Grapefruit essential oil
Directions:
1. Grind first five ingredients in food processor until it turns into a dough.
2. Add extra virgin coconut oil and essential oil, then grind into a mixture until it holds together when pressed in your hand. Press into the bottom of a mini springform pan.
tip Use a springform pan that has a bottom you can separate from the mold. Prepare two sets and use one bottom to press the crust evenly. 3. Put mixture in the fridge while preparing the filling.
Filling Ingredients:
1 large avocado 4 tablespoons agave syrup or 3 tablespoons maple syrup 3 tablespoons water 1 – 1 ½ teaspoons pure vanilla extract( optional) 1-2 drops dōTERRA Lemon, Lime, Wild Orange, or Grapefruit essential oil 5-6 tablespoons melted extra virgin coconut oil
Directions:
1. Blend first 5 ingredients in a blender until completely smooth and creamy. Make sure to give it enough air so it becomes very creamy.
2. Add coconut oil and essential oil and blend again. 3. Take crust out of fridge and pour in the filling. 4. Return to the fridge and chill until firm( about 8 hours).