The Clever Cook & Peanut Butter Girl make…… Coconut Snow Balls with Bali Nutra

Two good friends of Bali Nutra are the super fantastic foodies The Clever Cook and Peanut Butter Girl (Tiffany Brien). Between them both they create and cook some incredible dishes often featuring lashings of our very own Bali Nutra coconut syrup.

Tiffany was crowned Miss Northern Ireland in 2012 and is now an established model, foodie and fitness fanatic. Both The Clever Cook and Peanut Butter Girl are big fans of Bali Nutra coconut syrup and we make regular appearances in their recipes. They are happy for us to share one of these such recipes with you today, their delicious recipe for Coconut Snow Balls – a wow for any apres dinner party treat, or gift, or just a guilt-free sofa snack!

 

Coconut Snow Balls

(makes 7)

Ingredients

8 Pitted Dates

2 Heaped Tbsp of Cacao Powder

2 Tbsp of Bali Nutra Coconut Syrup

1 Tsp of Vanilla Extract

80g of Roasted Hazelnuts

30g of Unsweetened Desiccated Coconut

 

Preheat your oven to 180c, this is for roasting your hazelnuts. Place dates and cacao powder in food processor and pulse for 30 seconds. Make sure that the dates are well blended, it should result in a sticky mass. This usually moves to one side of the food processor when done. Then add the Bali Nutra coconut syrup and vanilla extract. If using vanilla essence use two teaspoons instead of one. Re-blitz this concoction in the food processor. Meanwhile put your hazelnuts in the oven to roast for 10 minutes. Once these have cooled, rub together with the palm of your hands to allow the skins to fall off. Place hazelnuts with rest of mixture to re-blend in food processor. This will take up to 4 minutes, allow stirring time in between. The nuts should be fully broken down and mix well with other ingredients.

Roll the mixture into 8 balls, roll these on a plate with shredded coconut to coat. Place in fridge and allow to set for 15-20 minutes.

 

Enjoy!

With thanks to Peanut Butter Girl and The Clever Cook for the recipe.

Check out The Peanut Butter Girl on Facebook, Instagram and Twitter

 

Bali Nutra “Nutella” Recipe

Bali Nutra HQ want to celebrate the national holiday that is World Nutella Day! We are sharing with you our favourite VEGAN, REFINED SUGAR FREE and GUILT FREE, hazelnut and chocolate spread recipe. It is both easy and delicious and lets you enjoy the praline goodness of our favourite spread, without the naughtiness.

Our delicious praline spread is full of antioxidants and vitamins, unlike the famous spread itself which is full of palm oil (70% saturated fat) and is 55% processed sugar. Using Bali Nutra coconut syrup instead of refined sugar keeps your dish ethically sourced and gives it a low GI, making it suitable for diabetics!

 

Bali Nutra Praline Spread

(makes one jar)

2.5 cups of Organic Raw Hazelnuts (available from your local healthstore)

2 tsp Organic Vanilla Extract

1/3 cup Raw Cacao Powder

1/3 cup Bali Nutra coconut syrup

2 tblsp Organic Coconut Oil

2/3 cup Almond Milk

 

Method

Place raw hazelnuts to roast on a baking tray in an oven preheated to 200c/gas mark 6. Roast for approximately 10 minutes. Allow to cool then remove skins of hazelnuts by rubbing in palms of hands until they fall off. It doesn’t matter if all of the skin doesn’t come off. Add all of the ingredients and the Bali Nutra into your blender, adding the hazelnuts last. Pulse this mixture, stopping now and again to check if you need to add more almond milk to make it smooth and creamy. Store in an airtight glass container and enjoy as you would it’s sugary friend!

Bali Nutra makes Guilt Free Cinnamon Chocolates with Xochi Balfour

Friend of Bali Nutra, accomplished chef and blogger from The Naturalista, Xochi Balfour has created a delicious and moreish chocolate recipe using natural and guilt free ingredients. They would make an excellent after dinner treat with coffee, a gift or just a way to satisfy that chocolate craving without breaking your diet.

The goji berries are high in Vitamin C, the Bali Nutra coconut syrup is high in amino acids, iron and magnesium, and the cinnamon is supposed to help combat high blood pressure. These chocolates are not only guilt-free but good for you! Never feel guilty for your sweet tooth again with these beauties…..

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Ingredients

1 cup organic cacao butter (you can substitute coconut oil if you don’t have but they will have to be kept in the fridge)

1/2 cup cacao powder

1/3 cup Bali Nutra coconut syrup

1/2 tsp cinnamon plus more to dust

A big handful of goji berries

A good sprinkling of dessicated coconut

A pinch of sea salt

In a bain marie, gently melt the cacao butter (not over 43 degrees Celsius – it melts at around 35) and stir in the cacao powder and Bali Nutra coconut syrup once it has all melted.

While this is happening, place a goji berry or two in each chocolate mould, (or if you don’t have any – an ice tray will do – you can pour the mixture onto a baking tray lined with parchment, sprinkle with berries and coconut and break it up for brittle).

When everything is well mixed and dissolved, remove from the heat.

Pour into the moulds or onto the parchment, sprinkle with coconut and place in the fridge or freezer for 20 minutes or so to set.

Dust with cinnamon before eating.

Check out more of Xochi’s recipes on her website or find her on Twitter or Instagram.

Festive Recipe: Bali Nutra Gingerbread Cookies

It’s nearing Christmas and here at Bali Nutra HQ we’re trying out lots of delicious festive recipes to spice up our menus. One of our Christmas favourites is homemade Gingerbread, and this Bali Nutra recipe with our delicious coconut syrup is the perfect healthy alternative. It’s quick to make and you can style your Gingerbread however you like, plain, dipped in chocolate or even as a cute little Gingerbread house! However you want to make this recipe work for you – it does. We made our recipe with coconut oil because we love the taste, and it’s much better for you than butter, but you can do it the way you like it.

 

 

Bali Nutra Gingerbread

Serves 12

Cooking Time – 10 minutes

Ingredients

  • 0.5 cup of Bali Nutra Coconut Syrup
  • 1 tbsp of Coconut Oil or Butter
  • 2 tsp of ground cinnamon
  • 4 tsp of ground ginger
  • 1.5 cups of Gluten Free / All Purpose Flour
  • 1 Egg Yolk
  • 1/2 tsp Baking Powder

Method

  1. In a saucepan melt the butter/coconut oil and Bali Nutra over low heat. Mix in spices and remove from heat and let cool.
  2. Sift half the flour into a bowl. Make a well in centre and add the Bali Nutra mixture, egg yolk and baking powder (dissolved in some boiling water). Mix thoroughly. Add the extra flour and knead to make a firm dough that doesn’t stick to the sides of the bowl.
  3. Preheat the oven to 180°c (350°F)
  4. Use a rolling pin on a floured surface to roll out the dough to around 0.5cm thick. Cut out desired shapes and place them on a greased and floured baking sheet. Bake on the top shelf of the oven for around 10 minutes (or until the Gingerbread cookies are slightly golden in colour).

 

 

 

Berry Booster Smoothie

BERRY BOOSTER SMOOTHIE

Ingredients (Serves 1)

Kick start your day with the Berry Booster smoothie to counter inflammation. Inflammation is just as bad for your brain as it is for your body.
Chia seeds are high in omega-3 fatty acids, which experts believe are necessary for transmitting signals between brain cells. Blueberries and raspberries are also known for encouraging healthy connections between the cells of the brain, hence one of our favorite combinations of Coconut Syrup Smoothies.

SERVINGS: 1

1/2 cup blueberries
1/2 cup raspberries
1/2 small banana, peeled and frozen
1/4 cup diced pineapple
2 Tbsp chia seeds
2 tbsp Bali Nutra Coconut Syrup
3 ice cubes
1/2 cup pomegranate juice
1 serving whey protein powder (vanilla)

The Berry Booster Smoothie is easy to make smoothie that provides a nourishing breakfast or perfect afternoon boost.
With the combination of Bali Nutra’s Coconut Syrup, Berry Brain Booster is best enjoyed in the morning or afternoon to have optimum effect of absorbing the most nutrients.

Method:

1. Put all the ingredients except the protein powder in a blender, and blend at high speed until smooth.

2.
ADD the protein powder and lightly blend until incorporated.

 

 

Raspberry and Blueberry Lime Drizzle Cake

Ingredients

225g coconut oil
4 tbsp Bali Nutra Coconut Syrup
4 eggs
250g/9oz self-raising flour, sifted with a pinch of salt
grated zest and juice of 2 limes
25g/1oz ground almonds
100g/4oz each blueberries and raspberries
FOR THE SYRUP
8 tbsp lime juice (about 4 times)
grated zest of 1 lime
2 1/2 tbsp of Bali Nutra Coconut Syrup

 

Overview

Delicious, fruity and moist! A cake worthy for teatime everyday.

Method

1. Preheat the oven to 180°C/Gas 4/fan oven 160°C. Line the base and sides of a 20cm/8in square cake tin and butter the paper

2. Cream the coconut oil and syrup together until light. Gradually beat in the eggs, adding a little of the flour towards the end to prevent curdling. Beat in the lime zest, then fold in the rest of the flour and almonds. Fold in about 3 tablespoons of lime juice, giving a good dropping consistency. Fold in three quarters of the blueberries and raspberries and turn into the prepared tin. Smooth, then scatter the remaining fruit on top. Bake for about 1 hour or until firm

3. Gently heat the lime juice, zest and Bali Nutra coconut syrup in a saucepan, without allowing it to bubble. While the cake is still hot, prick it all over with a skewer then spoon the syrup over it.

Coconut Cake

Ingredients

175g/6oz butter, softened
3 tbl Spoons of BaliNutra’s Coconut Syrup
175g/6oz self-raising flour
1 1/2 tsp baking powder
3 eggs, beaten
50g/2oz desiccated coconut
2 tbsp coconut cream, or single cream
FOR THE BUTTERCREAM FILLING AND TOPPING
4 tbsp of Bali Nutra Coconut Syrup
100g/4oz butter, softened
3 tbsp coconut cream, or single cream
5 tbsp raspberry jam

Overview

Be sure to remind yourself of the great taste of coconut, with this classic favourite bake.

Method

1. Preheat the oven to 180°C/Gas 4/fan oven 160°C. Butter two 20cm/8in sandwich tins and line the bases with grease proof paper. Mix the butter, sugar, flour, baking powder and eggs in a food processor for 2-3 minutes until smooth. Gently stir in the coconut and cream

2. Divide the mixture between the tins and smooth the tops. Bake for 25 minutes until evenly golden and firm. Loosen the edges and leave in the tins for 5 minutes, then turn out on to a wire rack to cool. Peel off the lining paper.

3. Make the buttercream: beat together the icing sugar, butter and coconut cream until smooth. Spread one sponge with the jam. Top with just under half the buttercream and sandwich with the other sponge. Swirl the remaining buttercream on the top of the cake

Chickpea Snack

Ingredients

Two 450g cans of chickpeas

 

1 large potato, cubed

 

1 medium onion, diced

 

2 tablespoons tamarind paste

 

1 teaspoon mango powder

 

1 teaspoon garam masala

 

1 teaspoon ground coriander

 

1/2 teaspoon ground ginger

 

2 tablespoons tomato ketchup

 

3 tablespoons Bali Nutra Coconut Syrup

 

salt

 

1 tablespoon chopped fresh mint

 

2 tablespoons fresh coriander

 

4 baby tomatoes, sliced

 

3 baby onions, sliced

 

1 red chilli

 

1 green chilli

 

Overview

This sweet and sour delicacy is one of the most popular snacks across the Indian subcontinent. It may be eaten at any hour of the day, and also acts as a perfect side dish to any meal.

Method

1. Drain the chickpeas well and place them in a large serving bowl.

2. Boil the potato and onion until soft but not mushy. Drain and set aside.

3. In a large bowl, blend together the tamarind, mango powder, garam masala, ground coriander, ginger, chilli powder, tomato ketchup, coconut syrup and slat to taste, with 150ml water. Pour this sweet and sour sauce over the top of the chickpeas. Add the potatoes and onions to this and mix everything together.

4. Mix in half the fresh mint and half the fresh coriander and garnish with the remaining mint and coriander and the tomatoes and onions. Arrange the two chillies crossed on top to serve.