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

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

Coconut Syrup – Healthy Sugar Alternative

As children we all love sugar, as adults generally we still love it…but all want to cut it out! As the unhealthy consequences of consuming too much sugar and high fructose products are increasingly in the public eye, people are looking for alternatives.

Welcome to the shops and shelves…Bali Nutra Coconut Syrup! This sweetener taken directly from the coconut palm tree is both more nutritious, and lower on the glycemic index than sugar.

Unlike table sugar that undergoes a heavy refining process, our syrup is 100% natural and sustainably sourced via a two step process:

1. It is harvested on average twice a day by local farmers on the Island of Bali, who climb to the top of Coconut Tress and collect the sap. The Coconut Sap is funnelled using a coconut leaf into a dried coconut shell.

2. The sap is placed under a controlled heat and temperature until most of the water has evaporated, leaving a unique taste, with no added ingredients but retaining all natural qualities.

Natural qualities, what natural qualities?! Bali Nutra Coconut Syrup contains 17 amino acids and 10 minerals. The most notable are Calcium, Zinc, Iron and Potassium, including various fatty acids, antioxidants and polyphenols that all provide additional health benefits. The presence of the fiber called Inulin, causes slow glucose absorption and is the reason why coconut syrup has a very low glycemic index of +35. This fiber also also has prebiotic effects, helping to feed the healthy bacteria and digest the food you eat.

We have recently improved our recipe to give our customers an even more delicious experience, every time Bali Nutra coconut syrup is used for whatever kitchen delight. If you are running low in your cupboards make sure to snap up a couple of bottles (Buy Now) and check out all our latest recipes at https://balinutra.com/recipes/

 

 

 

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!

Have you found your everyday sweetener with healthy benefits?

Bali Nutra is a London and Bali-based company which produces and sells their own artisan made coconut syrup as a healthy alternative sweetener. Made from tapping the sap of coconut trees that grow on volcanic rich soils of Bali, Bali Nutra is excited to announce that our coconut syrup is now certified EU organic from the 9th of June 2016 onwards. Details on organic certificate can be found here: www.balinutra.com/organic

This certificate will allow Bali Nutra’s coconut syrup to open new doors into organic health food retailers in-store and online, as well as supporting vegan and diabetic diets. Being certified organic will add to the long list of benefits that align with our mission to offer an enjoyable alternative sweetener for people who want a healthy lifestyle.

We are focused on bringing the highest quality of coconut nectar to the market with the finest taste and are currently the only coconut syrup that has won a gold star from the Great Taste Awards 2016.

Bali Nutra’s coconut syrup has hit the ground running since it’s launch in 2014 as it is currently being used in Jamie Oliver’s London landmark restaurant ‘Fifteen’ in their pannacotta dessert and coconut daiquiris.

The Healthy Sweetener option used to be brown sugar, then agave syrup but now it’s time for coconut syrup and it’s here to stay!

“It is very versatile and can be used in many sweet and savory dishes as an alternative to sugar and sweeteners. Knowing it is low glycemic level and is 100% natural I would use it in my healthy eating workshops, recommend it to clients and friends and family etc.” Author of Food Awakening, Julie Silver.

About Bali Nutra Ltd.

Bali Nutra is committed to providing a healthy alternative that has been hidden in the shadow of mass produced sweeteners.
The syrup is completely natural and thus suitable for the paleo diet, as well as being both vegan and gluten free. Due to its omission of anything artificial or any added sugar, the syrup has many health benefits such as 17 amino acids, which help the body breakdown and convert proteins to strengthen and repair. It has a GI of 35 (in comparison to other sweeteners like honey or maple syrup which have a GI of around 55-70.) Our syrup is, therefore, suitable for diabetics, as it doesn’t negatively affect blood sugar levels. Additionally, it contains 10 minerals including iron, magnesium, and potassium.
Bali Nutra contributes 10% of profits to community and eco-friendly related projects in Bali, where the syrup is harvested.

More flavours are set to be available next year, in addition to a new style bottle which will released this Christmas.

Chewy Gluten Free Chocolate Chip Cookies

These (paleo) naturally vegan chocolate chip cookies are thick, chewy and have the perfect texture along with a subtle nuttiness thanks to almond flour and almond butter. What makes these cookie extra special, is the Bali Nutra, which gives add a smooth, natural caramel flavour .derived from the coconut nectar.

You will fool all your friends, as they would not believe that these cookies are gluten and dairy free, plus made from whole, natural, nutritious ingredients packed full of essential minerals and vitamins. Coconut oil is hailed as the fat-burning superfood whilst the almonds are rich in vitamin E, calcium, magnesium and potassium. Furthermore, there has been no white, refined sugar used in this recipe and, why would you, when you can use the amazing Bali Nutra coconut syrup.

Firstly, it tastes amazing. Think toffee, caramel, butterscotch. As it combines with the other ingredients, it lifts the whole recipe and simply can’t be made without it. As soon as you tried it, it’s one of those things, that you’ll never go back! For me, it’s like when you start drinking coffee. Once it becomes apart of the daily ritual, you can’t not make cookies without the coconut syrup…..with that cup of coffee.

Secondly, coconut syrup compared to white sugar is far superior. It contains trace amounts of vitamin C, potassium, phosphorous, magnesium, calcium, zinc, iron and copper. Plus, it also provides small amounts of phytonutrients, such as polyphenols, flavonoids and anthocyanidin, and antioxidants. You’ll also find the B vitamin inositol, often used as a mood booster. Incredible.

In essence, eat cookies and help you feel more awesome.

White sugar is becoming a huge problem to our society. We are surrounded by an increasing number of people overweight and obese yet malnourished. Sugar is addictive. It’s why we love the white stuff so much. It adds texture and flavour to our food and drinks but it also has very minute micronutrients that are essential to the body. Furthermore, white sugar suppresses the immune system, promote inflammation, suppresses the release of human growth hormone, raises insulin levels. Simply put, it’s making us all more sick, more hungry and making it harder for us to get into shape and toned.

So, why have it when there are much better alternatives out there! …..and in the form of delicious, thick, chewy, natural chocolate chip cookies too. Let’s get baking.

You can buy your bottle of Bali Nutra via Amazon here: http://buff.ly/29VICrd

Thick & Chewy Gluten Free Chocolate Chip Cookies (Vegan)

  • Prep Time: 15 min
  • Cook Time: 15 min
  • Ready in: 60-90 min
  • Yield: 8 huge bakery-style cookies
  • 100 grams ground almonds
  • 32 grams very fine desiccated coconut
  • 84 grams coconut oil, room temperature* see notes
  • 100 grams Bali Nutra coconut syrup
  • 98 grams natural almond butter, room temperature*
  • 1 vanilla pod
  • 1 chia egg*see notes
  • 213 grams dairy free chocolate chips

Ingredients

  • 100 grams ground almonds
  • 32 grams very fine desiccated coconut
  • 84 grams coconut oil, room temperature* see notes
  • 100 grams Bali Nutra coconut syrup
  • 98 grams natural almond butter, room temperature*
  • 1 vanilla pod
  • 1 chia egg*see notes
  • 213 grams dairy free chocolate chips

Directions

  1. In a medium mixing bowl, stir together the almond flour, coconut flour. Set aside.
  2. In a large mixing bowl, beat together the coconut oil and Bali Nutra coconut syrup until well combined, about 2 minute.
  3. Beat in the almond butter and vanilla and mix until combined.
  4. Next, slowly beat in the chia egg until well incorporated.
  5. Stir in the flour mixture until well combined. Then stir in 170 grams chocolate chips.
  6. Place the bowl in the refrigerator for about 1 hour or until the dough is firm.
  7. Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
  8. Roll the dough into 8 (75-gram) balls and place the remaining 1/4 cup (43 grams) of chocolate chips on the top and on the sides of the dough balls. You can also roll them into smaller balls but then you need to adjust the baking time. Place 3″ apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.
  9. Bake for 11-14 minutes (if using coconut sugar) or until the surface of the center of the cookies no longer appears wet. They’ll be very soft but will continue to cook as they sit on the cookie sheet.
  10. Let cool completely on the baking sheet. Store in an airtight container for up to 3 days.

Notes*

To make a chia egg, mix together 1 tablespoon of ground chia seeds and 3 tablespoons water. Let sit 5-15 minutes or until goopy like an egg. Chia seeds can be replace with flaxseed to make a flax egg.

When buying you ground almonds, always go for most fine variety. Dependant on what almond flour you use, it will predict how your cookies come out.

If you make these in the summer when room temperature coconut oil means melted coconut oil, you’ll need to refrigerate the coconut oil until it’s firmer, like softened butter. If you make these cookies with melted coconut oil, the dough will be very greasy and the chocolate chips will be hard to incorporate into the dough.

You can order your bottle of Bali Nutra, super easily from Amazon via the link: http://buff.ly/29VICrd