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 ).