Oh don't blush @moonunit you deserve all the credit you get for the wonderful recipes you are creating, the rare and lovely wholesome approach and not least your stance in trying to make the world a better place. That combo of qualities is deserving of high praise indeed. I was actually blown away by the cacao nibs idea...weirdly I can really see that one working, however did you think of that? I like them just as they are, but honestly never thought to add them as a flavouring to savory dishes! What a winner!

I have used agar agar before, but you are right its a magic piece of kit to have in your vegan cookery pantry, seaweed gelatin...amazing stuff. 😊

In my (recipe) book...you can never have too much chocolate, especially the "dark side" bitter 70-85% cocoa solids, I make little passionfruit and dark chocolate tarts with this and they are super cute rather grown up food with fine dining flavours. I will share the recipe at some point soon.

Big hugs to you and yours from all your key lime pie fans in our household ❤️

PS Can't wait for the white chocolate raspberry version...please post that one soon. 🙏🏽