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