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!

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

 

Vegan Nutty Chocolate Squares Recipe from BigCityDreamer made with Coconut Syrup

This wonderful recipe was created by the super talented BigCityDreamer aka @fresheather ! It’s a definite to try out yourself in the kitchen and is a great example of what delicious goodies you can make with a few splashes of our delicious coconut syrup!

Base Layer:
3/4 cup ground pecan nuts (or 3/4 cup coconut flour – although it is a bit too dry with this)
2 tbsp cacao (or cocoa)
3 – 4 tbsp Bali Nutra coconut syrup
1 tbsp coconut oil, melted (I use Coconut Merchant)

Combine all ingredients until they clump together (you can do this by hand). Press into a small lined square baking tray – the smaller the tray, the thicker the layers!

………

Middle Layer:
1/2 cup crunchy PB (or almond butter… or hazelnut butter… any nut butter)!
3 tbsp Bali Nutra coconut syrup
1 tbsp coconut oil, melted

Mix PB, syrup and oil until combined. Spread on top of base layer. Put in the fridge or freezer while you’re making the next layer.

………

Topping:
1/4 cup cacao powder (I use Bioglan)
1/4 cup coconut oil, melted
3 tbsp Bali Nutra coconut syrup

Mix the cacao, melted coconut oil and coconut syrup together until you have a smooth, melted chocolate consitency (have to admit, I ate quite a bit of this part before it made it into the baking tray)! Pour on top of the middle layer and spread evenly with a spatula (bang the base of the tray on the worktop a few times to make the top smooth and even).

Set in the fridge for 30 mins and you’re good to go! It tastes amazing after the chocolate has just set and the rest is still melty! Cut into squares and store in the fridge!