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.

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

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).