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!

Vegan ChocChip Cookie

Vegan ChocChip Cookie

Ingredients:

  • 1 cup Wholewheat Flour
  • 1 cup Rolled Oats
  • 1 cup Bali Nutra Organic Coconut Sugar
  • 0.5 cup Dark Chocolate Drops
  • 0.5 tsp Salt
  • 0.5 tsp Baking Powder
  • 1/3 cup Nut Butter Of Choice
  • 1 tsp Vanilla extract
  • 2 tbsp Bali Nutra Organic Coconut Oil

Instructions:

  • Preheat oven to 220 degrees C. Bruch Coconut oil on a large baking tray.
  • Stir sugar, Nut butter, coconut oil, and vanilla extract together with a whisk in a large bowl until completely smooth.
  • Mix flour, oats, baking soda, and salt in a separate bowl;
  • Add to the Nut butter mixture and stir to combine. Fold chocolate chips into the flour mixture.
  • Drop your batter by large spoonfuls onto prepared baking tray and press out with spatula, making sure not too thick. Bake cookies in preheated oven until browned along the edges, about 10 minutes. Cool cookies on sheet for 10 mins before removing to a rack to cool completely.

Serving 12
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Little Raw Cheesecakes with Coconut Syrup!

If you are looking to find a vegan, raw, lactose-free dessert recipe that is truly delicious, look no further! These little raw cheesecakes taste amazing, look adorable and are packed full of good stuff. Not only are they rich in protein from the use of almonds and cashews, but they substitute sugar for our incredible Bali Nutra Coconut syrup. Additionally, we use coconut oil instead of butters or other oils.

This dessert is perfect for dinner parties, celebrations or just as a guilt-free treat!
Serves 12. Preparation time : 1.5 hours.

Ingredients:
Base:
10 pitted medjool dates.
150g blanched almonds.
Topping:
200g cashews (soaked in boiling water for an hour before drained.)
Juice from ½ a lemon.
4x tablespoons of melted coconut oil.
250ml greek or vanilla yoghurt/ Vanilla Co Yo yoghurt.
Fruit:
2x plums.
3x tablespoons of Bali Nutra Coconut Syrup.
1x cinnamon stick.
1x star anise.
1x teaspoon of mixed spices.

How you do it:
Blend the dates into a sticky ball. Add the almonds into the blender until finely chopped and the mixture sticks together.
Grease a muffin tin and add greaseproof paper to each tin (leaving 2 cm each side to help you lift them out!)
Put the mixture in each muffin tin, pressing firmly onto the greaseproof paper until well compacted. Then leave to freeze while you work on the topping.
Chuck all the topping ingredients into the blender until it becomes creamy. Spoon this onto your bases, leveling the tops. Cover it all in clingfilm and then refrigerate for an hour (or until they are set.)
Slice the plums and carefully poach in the syrup and spices over a low heat for 5 to 8 minutes. Then take of the heat and leave the plums to steep in the spiced syrup as it cools.
Take the cheesecakes out of the muffin tins, pop a couple of the plums on top, add a healthy drizzle of coconut syrup and serve!