Vegan Cashew Cheese Cake


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Ingredients:

100 g almonds
50 g pitted dates
1 tbsp water
200 g soaked cashews
1/2 Juice lemon
3 tbsp Bali Nutra Coconut syrup
100 g Coconut fat or roughly 3 very heaped tablespoons.
Coconut fat is the thick part in the top half of the a coconut milk can
75 g frozen blueberries

Instructions:
Prep.
Use a cheesecake tin, or try tin for a different shape.
Soak the cashews overnight or 30 minutes in boiling water will be sufficient.

1. Make the base by adding the almonds and dates into the food processor and blend into crumbs, then add the water and blitz again to make it sticky

2.Grease the cheesecake tin with coconut oil then place the nut mix into the bottom and press down until evenly spread.

3.Drain the soaked cashews and add to the food processor along with the lemon juice, maple syrup and coconut fat and blend until very smooth (this can take about 5 minutes, make sure to press the leftover bits on the side down to make the whole mix smooth) add a few tbsp of water if it’s struggling!

4. Pour half the mixture on top of the base Add a handful of frozen blueberries randomly inside (roughly 25g)
Pour the rest of the mix on top.

5. Now defrost roughly 50g of frozen blueberries in a pan over a medium heat,

6. Once defrosted mash with a fork and pour across the top of the cake
(if there is a lot of juice then don’t pour all the juice over).

7. Freeze for 3 hours
Gently remove from the cheesecake tin and it’s ready to serve!
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Coconut Milk Powder

Dorayaki Coconut Nectar Pancakes

Ingredients:

Part A

4 eggs
160 grams of Bali Nutra Organic Coconut Nectar

Part B – Sift evenly

260 grams of triangular flour
4 grams of baking soda
4 grams of fine salt
1/2 teaspoon vanilla essence / pasta

Part C

100 grams of water
Filling: red bean butter / azuki bean

How to make:

1. Mixer material A for two to three minutes, not to thicken.
2. Put alternating B and C ingredients with the lowest mixer speed for one minute. Turn off the mixer.
3. Let stand 15 minutes
4. Ready to bake, after cooking the contents of the filling, then close it.

This can be cooked on non-stick Teflon.

Matcha Cream Cakes

Serves: 3

Ingredients:

Ingredients for the base

  • ⅓ cup Bali Nutra Coconut Butter.
  • ¼ cup shredded coconut, unsweetened
  • 2 teaspoons Bali Nutra Coconut Nectar
  • 1 teaspoon Bali Nutra Coconut Oil + a bit more for coating the forms

Ingredients for the filling & top

  •  1 cup young coconut meat tablespoons water
  • 3 tablespoons Bali Nutra Coconut Nectar
  • ¼ teaspoon matcha
  • ¼ cup shredded coconut

Unsweetened⅓ cup vegan dark chocolate chips or baking chocolate.

INSTRUCTIONS

1. Coat the ramekin forms* lightly with coconut oil.

2. Put all the ingredients for the base in a kitchen processor and blend until the

mixture starts to form little clumps. Put the crust mixture in the forms and press it

down with a spoon.

3. Fill the coconut meat, water, Bali Nutra Coconut Nectar, shredded coconut and

matcha in a high speed blender** and blend for about 1-2 minutes until completely

smooth. Fill the mixture into the ramekins. Place them in the freezer for about 5

hours or overnight.

4. Once the coconut matcha layer is frozen, heat the chocolate chips or baking

chocolate in a double boiler until melted. While the chocolate melts, carefully go

around the edges with a knife and let the ice cream cake slide out of the ramekin.

Top the ice cream cakes with the melted chocolate and flatten it a bit with the

spoon. Let it thaw for about 10 minutes and then dig in :)

Coconut Nectar Lime Bar

Ingredients
For the Crust:
1 cups of Bali Nutra Coconut Butter
1/4 cup Coconut Sugar Or Coconut Nectar
6 tablespoons Coconut Oil.

For the Lime Filling:
3 egg yolks (at room temperature)
1 (Cup/300g) sweetened condensed milk.
1/2 cup lime juice
1/4 teaspoon salt
1 lime (zested)
Garnish: lime slices

Steps to Make It
Gather the ingredients.

Pre-heat the oven to 350 F.

  1. Add the Roasted Coconut Butter to the Coconut sugar and Coconut Oil
  2.  Press the Coconut Butter mixture into the bottom of an 8″ x 8″ square baking pan.
    Note that a glass pan works very well for this recipe : )
  3. Bake for 10 -12 minutes and allow to cool slightly, while leaving the oven on.
  4. For the lime filling: Add the egg yolks to the mixing bowl and, using a stand or hand mixer, whisk for a few minutes until a little fluffy.
  5. Mix in the sweetened condensed milk, lime juice, salt, and lime zest.
  6. Pour the mixture into the Bali Nutra Coconut Butter crust and return to the oven for 10 to 12 minutes, or until set and ready.
  7. Cool to room temperature and then refrigerate for 3- 4 hours & slice into bars and serve with a wedge of lime on top, to get the mouth water!

Coconut Flour Keto Pancakes

Coconut Keto Pancakes

Bali Nutra Coconut Pancakes, suitable for Keto diet

Ingredients:

1/2 Cup Coconut Flour
1/2 Tspn Baking Soda
2 Tspn Bali Nutra Organic Coconut Oil
4 x Organic Eggs
1 Tsp Vanilla
1/2 Cinnamom
1/2 Cup Coconut Cream
1/2 Cupt Almond Milk
1/4 Tspn Himalayan Salt
1/2 Cup Bali Nutra Organic Coconut Nectar

Instructions:

1. In a blender, add all ingredients except oil and blend until well incorporated, scraping the sides down as needed.
2. Heat a medium pan over medium heat, then add enough oil to coat the pan. When pan has heated, pour about 1/2 cup of batter onto the pan. Cook batter until golden on one side, then flip and continue cooking until golden on the other side (note: Thicker pancakes will take longer to cook). Set aside and continue cooking until no batter remains
3. Serve coconut flour pancakes hot with Bali Nutra Coconut Nectar and or berries

Raw Chocolate Coconut Biscuit

Elevated Cacao Bali Biscuit

The One and Only Chocolate Biscuit to try whilst in Bali

Ingredients:

Biscuit:
2 cup of desiccated Coconut
1/2 Cup filtered Water
20g Maca Powder
1 tsp Vanilla Powder
5 drops Medicine Flower Extract
1 tbsp Lemon Juice
1 Pinch Bali SeaSalt
35g Bali Nutra Coconut Milk Powder

Filling & Decor:

  • 10 Tbsp Bali Nutra Roasted Coconut Butter
  • 200g Elevated Cocoa (Cocao & Pink Salt)
  • 25g Desiccated Coconut

Instructions

1. Put all biscuit ingredients in a bowl and combine well using your hands. Squeeze the mixture to fully combine.

2. Use a dampened, offset spatula to prevent stickiness, spread mixture to a Teflex sheet-lined, dehydrator tray. Aim for an even thickness. Note: I spread mine to 20cm x 20cm. A square shape enables easy scoring.

3. Score the mixture into the size you would like. Suggest 5cm x 5cm square but you can choose whatever shape you like.

4. Dehydrate at 42-45 degrees C (108F) for 8-10 hours.

5. Flip onto the mesh and dehydrate for another 10 – 15 hours, or until crisp & crunchy.

Allow biscuits to cool for 10 – 15 minutes.

6. Spread 1 Tbsp of Bali Nutra: Roasted Coconut Butter between two biscuits and squeeze together to form a sandwich. Repeat until all biscuits are made.

7. Melt chocolate over a double boiler until it reaches 42 degrees C. Temper chocolate for shine, snap and shelf-stability. Click here for simple tempering guidelines.

8. Enrobe your biscuits in chocolate and place on a tray with parchment paper. The chocolate should be around 27-29 degrees C for enrobing. Note: When you place the biscuits on the parchment paper, you should not have any runny chocolate. If you do, the chocolate needs to be cooler. Stir chocolate until the temperature drops and thickens a little more.

9. After enrobing each biscuit, immediately decorate with desiccated coconut.

Place biscuits in the fridge for 10-15 mins or until set.

Once set, place in an air-tight container and consume within 1-2 weeks. Enjoy!

What Can I Make With Coconut Syrup ?

What Can I Make With Coconut Syrup ?

When I study ingredients for recipes and general product development, I usually look at what it can offer me with that I cannot achieve with others. Seeing Bali Nutra’s Coconut Syrup immediately grabbed my interest …what could I do with it that I haven’t already tried with other syrups like agave, maple and indeed many other sugar syrups which are now part of the kitchen cabinet. Yes – coconut syrup has fantastic health and nutritional properties which I wont have with other syrups. The low GI, various vitamins and minerals and without dwelling too much on these fine features as I don’t really need to, there are some great articles to dwell upon at on this web-site about the syrup. You know though, what really drives a new food for the customer is flavour and texture and I was looking for both these attributes. If it doesn’t taste right, if the ingredient doesn’t help enhance the flavour of your product then it’s difficult to convince anyone to consume it let alone come back for more.

Having tasted Bali Nutra’s coconut syrup, which doesn’t have a particular flavour characteristic, I looked at formats where I might find enhanced flavour and texture in some of the key recipes that have worked for me needing a syrup.

Granola

My first thought was Granola. We’ve been making granolas for the breakfast table for a few years now to replace the muesli. I like its crunchy texture, I like the feeling as it fills me up which sets me up for the rest of the day. One feature of our granola is the syrup we use to bind the grains, nuts, fruit and flakes together. Coconut syrup plays an important functional feature as well as a flavour one because it creates clusters and lends a feeling of ‘body’ to our product. We’ve used maple syrup, rice syrup amongst others in the past which gave us a certain level of sweetness and flavour besides mouthfeel. Using coconut syrup as a direct replacement for the amount we add gave us a particularly enjoyable crunchiness and in fact it took away the brittleness without compromising on sweetness. The syrup levels to use vary between 5 and 15% by weight in the granola mix. Rapeseed and olive oil are often used in our recipes and we don’t see any issues using the syrup.

Sweet by the way isn’t the be all and end all of flavour, but it’s wonderful to have an ingredient which also lends its unique flavour properties to a product. We don’t bake our granola at too high a temperature to avoid burning the grains and nuts. About 150°C will do and it allows the coconut syrup to really stick all the pieces together. Some spreading and stirring with a spatula just allows the pieces to break up a little. There is no difference in
colour using coconut syrup compared to the other types used

Bars

Bars are fantastic vehicles for coconut syrup and in a way were taking the granola to another level by turning it into a bar. Coconut syrup adds so much flavour depth to our bar recipes and we still retain a certain texture. It all depends on how much syrup is added and we leave it to the culinologist to decide how much. Vary syrup levels and you can achieve a texture from crumbliness to a full on firm crunchy bar. We think savoury bars might be most suited to this ingredient.

Bars taken off the retail shelf provide inspiration. My favourite is to bind rice crispies or oat flakes by a direct replacement of sugar. Chocolate rice crispy bars can be prone to mushiness, even mealiness but coconut syrup in the recipe doesn’t give us any of this. The oat flake bars are literally just that with the coconut syrup, but you can add other sugars and ingredients to extend the range further. It also makes a great peanut brittle and can be mixed with other syrups if needs be to achieve chewiness in the bar. You might ask if there is a difference in moistness, a classic sensory term but again no difference in a like for like replacement with any of the syrups we’ve tried before. Ever added flaked lentils, rice flakes or whey to create a high protein bar ? There’s an interesting level of nutrition to be explored with these combinations and with coconut syrup lending ‘cohesiveness’, the nutritional value is extended even further.

Versatility is one of the keys with coconut syrup. To date, we’ve been able to replace all those syrups we’ve mentioned without losing flavour and impact. I’ve only scratched the surface here with the potential applications. We are looking at other ways to develop syrup use and frankly there is plenty of recipe material out there to test ideas with. What I can say, coconut syrup has given us new opportunities for creating new flavour and texture. I’m looking forward to rolling to trying out some new ideas with biscuits and breads.

Article written by Alastair Sansome-Smith, FoodWrite