Coconut

Coconut and Almond Truffles

~ Agata @BarkTime ~ 7 Comments

These Coconut and Almond Truffles are the perfect way to indulge in some festive cheer without overloading on sugar. Quick and easy to prepare they will provide you with a sweet fix with the addition of a nutritional kick.

These Vegan Coconut and Almond Truffles are the perfect way to indulge in some festive cheer without overloading on sugar. Quick and easy to prepare they will provide you with a sweet fix with the addition of a nutritional kick.The recipe was created by Amanda Hamilton, a TV Nutritionist working in connection with digestive health brand Udo’s Choice.

Ingredients:

  • 80g dates
  • 60g almonds ground or 60g of almond pulp from a Soyabella machine
  • 30g desiccated coconut
  • 15g cocoa powder
  • 2tbsp maple syrup
  • 1/2tsp vanilla essence

Method:

In a food processor blend together the dates, almonds (or leftover almond pulp) until they form a crumbly paste. If it’s too thick, add a little water, but only enough for it to just come together. Depending on personal taste, the truffle mixture doesn’t need to be totally smooth; some nutty pieces and chunks can be a good thing.

Add the cocoa powder and blend until mostly incorporated.

Remove the nut mixture from your food processor and place it in a large bowl. Stir in half of the shredded coconut, maple syrup, vanilla extract and mix until smooth.

If the truffle mixture is too sticky at this point, place it in the freezer for about 30 minutes so it firms up slightly. Measure the truffle mixture out as about 1 heaped tablespoon each.

Roll it into balls by rolling the mixture between your palms then roll the truffles in the remaining shredded coconut.

Truffles are at their best when cold so for the best results place the truffles in the freezer and allow to them harden for at least 1 hour. Store the remaining truffles in the freezer removing only what you are planning to eat now and allow them to soften at room temperature for about 10 minutes before serving.

If this recipe takes your fancy you should definitely pop over to Udo’s Choice website and check they extended selection of nutritional healthy recipes.

No-Bake Coconut Squares

~ Agata @BarkTime ~ 8 Comments

This super easy, totally fool-proof dessert will be perfect for any coconut lover. Sweet, chewy coconut goodness set over a crunchy chocolate flavoured base… simple perfection!

This super easy, totally fool-proof dessert will be perfect for any coconut lover. Sweet, chewy coconut goodness set over a crunchy chocolate flavoured base… simple perfection!

Ingredients:

  • 397g / 1 tin condensed milk
  • 350g digestive biscuits
  • 200g desiccated unsweetened coconut
  • 150g unsalted butter
  • 2tbsp cocoa powder

Method:

In a medium size bowl mix together the coconut and condensed milk. Use a silicone spatula to mix it well. Put it aside to allow the coconut to soak up some of the milk.

Place your biscuits into a strong zip lock plastic bag and use a rolling pin to crush them down until you are left with fine crumbs.

In a medium size saucepan melt the butter and then add the biscuits, cocoa powder and mix until well combined.

Place your buttery biscuit mixture into a square 20cm tin (the ones with a loose bottom would be ideal but not necessary). Use something heavy and flat to press it down evenly.

Once the bottom layer is nicely flat, spread your coconut mixture over the top. At this time your coconut goodness should be very thick and not very pliable as the coconut will have soaked in a lot of moisture from the milk. Use plastic bag to make a glove or simply use food grade plastic gloves if you own any and press it down using the palm of your hand.

When you are pleased with the final effect pop it into the fridge and refrigerate for at least a couple of hours before digging in.

Cut into your desired size of squares and enjoy!

This super easy, totally fool-proof dessert will be perfect for any coconut lover. Sweet, chewy coconut goodness set over a crunchy chocolate flavoured base… simple perfection!

So easy yet so delicious!

Normally we keep these coconut squares in the fridge at all-times but once they are properly chilled they don’t have to be kept refrigerated; they will still keep theirs shape and form.

Do you like coconut?

This super easy, totally fool-proof dessert will be perfect for any coconut lover. Sweet, chewy coconut goodness set over a crunchy chocolate flavoured base… simple perfection!

Coconut Cream Puffs

~ Agata @BarkTime ~ 10 Comments

A super easy to make, sugar free treat for all coconut lovers who don’t want an overly sweet indulgent mouthful of scrumptious heaven. This is a reworking of the classic profiterole recipe with a more healthy bias for the modern health conscious person (who has a love for the wonders of coconut).

A super easy to make, sugar free treat for all coconut lovers who don’t want an overly sweet indulgent mouthful of scrumptious heaven. This is a reworking of the classic profiterole recipe with a more healthy bias for the modern health conscious person (who has a love for the wonders of coconut).

Ingredients:

  • 1 tin coconut milk (not shaken)
  • ~125ml water
  • 50g butter
  • 75g raw organic coconut oil
  • 200g flour
  • 4 large eggs
  • 100g desiccated coconut
  • Icing sugar (optional)

Method:

Pre-heat the oven to 200ºC.

Line 3 large baking trays with baking paper.

Open the unshaken tin of coconut milk and split out the thick creamy part from the watery part. Place the collected creamy part into a large bowl and the remaining watery part of the coconut milk pour into a measuring jug.

Add water to your measuring jug until you have a total of 250ml of the milk / water mixture.

Pick a medium sized heavy bottom cooking pot; add the milk / water mixture, butter and coconut oil. Cook on a medium heat and bring to a boil.

Once boiling reduce the heat to low, add the flour and stir vigorously (seriously vigorously) keep the pan over a low heat for about 1 minute whilst stirring or until the mixture forms a ball and comes off from the edges of the saucepan.

Remove from the heat and put aside to cool.

In the meantime prepare the filling by adding the desiccated coconut into the creamy part of the coconut milk and mix until well combined.

Once your puff mixture is nice and cool, beat in to the dough the eggs, one at the time.

You are aiming for fairly thick mixture…

Use a teaspoon to measure out your puffs… one full teaspoon of mixture equals one puff (you should ended up with around 24 puffs).

Spread them nicely on the lined baking sheets you prepared earlier and space them out evenly as they are going to grow.

In case your fretting because you only have one baking tray then rest assured so do I… I just bake mine one tray at a time in the middle of the oven. The dough will wait quite happily until it is time to create the puffs for tray number two and three.

Bake your puffs for 18-20 minutes at 200ºC.

Do not open the door to check on them as they are prone to simply collapse 🙁 you are looking for just turned golden in colour puffs.

Once baked, remove from the oven and move immediately onto a cooling rack.

Allow them to cool completely before filling.

To fill them simply cut them in half, thickly spread some coconut filling across the bottom half and pop the lid back on.

If desired, to make them look even more delectable sprinkle with icing sugar.

Enjoy!

I hope you will like them as much as we do.

A super easy to make, sugar free treat for all coconut lovers who don’t want an overly sweet indulgent mouthful of scrumptious heaven. This is a reworking of the classic profiterole recipe with a more healthy bias for the modern health conscious person (who has a love for the wonders of coconut).

A super easy to make, sugar free treat for all coconut lovers who don’t want an overly sweet indulgent mouthful of scrumptious heaven. This is a reworking of the classic profiterole recipe with a more healthy bias for the modern health conscious person (who has a love for the wonders of coconut).

*This recipe is an entry into the #Swearbyit challenge with Vita Coco. Find even more great coconut oil recipes and tips on using coconut oil at www.swearbyit.com

A super easy to make, sugar free treat for all coconut lovers who don’t want an overly sweet indulgent mouthful of scrumptious heaven. This is a reworking of the classic profiterole recipe with a more healthy bias for the modern health conscious person (who has a love for the wonders of coconut).

Homemade Bounty Bars

~ Agata @BarkTime ~ 12 Comments

Perfect treat for any coconut lover. These homemade bounty bars are easy to make and taste totally delicious!

I have a weak spot for coconut, I always have so I simply adore all things coconut. To be honest these are supposed to be a healthy, sugar free version but my “fake” chocolate didn’t work out as well as I had hoped; it tasted delicious but the presentation wasn’t very good, so today you are presented with the half healthy version – good healthy, sugar free filling but piles of chocolate on top… I am still working on my sugar free variation and as soon as it is perfected and looks presentable you will be the first to know about it.

Ingredients:

It will make 8 large bounty bars or 16 fun sized ones

For the filling

  • 175g unsweetened desiccated coconut
  • 4tbsp coconut nectar
  • 1 tin of coconut milk; NOT SHAKEN

For the coating

  • 200g good quality milk chocolate

Method:

Open one unshaken tin of coconut milk and gently pour off the water (don’t dispose of it as it might be useful for other creations like for example soaking some fruit in when making my fruit and nut breakfast muffins), so that you are left with only the thick white creamy coconut “cream”.

In a mixing bowl place the desiccated coconut, white coconut cream only (no water please) and coconut nectar.

Mix all with a spatula until well combined and smooth.

Form 8 or 16 bars, place them on baking tray and pop them into the fridge for at least one hour. This is something you really shouldn’t skip because if you do your task of coating them with melted chocolate will become a nightmare… trust me I know something about this as I’ve tried to take the short cut before, it doesn’t work.

After 50 minutes or so, start melting your chocolate. Use a double boiler or simply melt it in the microwave… just slowly so it’s not over done.

Once your chocolate is evenly melted and you no longer can spot any lumps, it is time to get coating.

Retrieve your bars from the fridge, use two forks and give each bar a chocolate bath. Then pop them on a cooling rack so any excess chocolate can drip away or on a greaseproof paper lined flat baking tray if you don’t mind them having uneven shaped bottoms and pop back into the fridge to set.

Keep refrigerated and enjoy!

Sugar & Wheat Free Fruit and Nut Breakfast Muffins

~ Agata @BarkTime ~ 10 Comments

Packed with fruit and nuts these sugar and wheat free muffins will provide a good nutritional start to any day.

Sugar & Wheat Free Fruit and Nut Breakfast Muffins. Packed with fruit and nuts these sugar and wheat free muffins will provide a good nutritional start to any day. New year, new me… and yes, I am still on my journey to a healthier eating me. The main goal is to try and eliminate sugar, especially refined ones. These muffins do not contain any sugar or any sugar substitutes, they are simply sweetened by the dry fruits included in them, so all natural and much friendlier for our body. Despite not having a need for a wheat free diet I’ve decided to use a spelt flour to up the nutty flavour… the results are truly yummy!

Ingredients:

  • 100g dates; chopped
  • 75g raisins
  • 50g prunes; chopped
  • 50g pecans; chopped
  • 250ml coconut milk
  • 140g spelt flour
  • 2 eggs; beaten
  • 2tbsp coconut oil; rounded
  • 1 1/2tsp bicarbonate of soda
  • 1tsp vanilla extract
  • 1/4tsp salt

Sugar & Wheat Free Fruit and Nut Breakfast Muffins. Packed with fruit and nuts these sugar and wheat free muffins will provide a good nutritional start to any day. Method:

Preheat the oven to 180C fan and prepare a 12 muffin tin by lining it with paper muffin cases or silicon ones.

In a medium size cooking pot place the dates, prunes and raisins (Whitworths dry fruit selection is perfect for baking), add coconut milk and bring it to a gentle simmer.

Cook on a low heat for about 5 minutes or until all milk has incorporated into the fruit.

Put aside and allow it to cool for a few minutes.

In a meantime, sift your flour and mix with bicarbonate of soda.

Beat the eggs.

Now back to our fruit…

Add two heaped table spoons of good quality raw virgin coconut oil and stir until melted and mixed in.

Add salt and vanilla essence and stir well.

Finally fold in the flour and bicarbonate of soda mixture, add the eggs and nuts and stir until fully combined but do not over mix it.

Use a table spoon and scoop one heaped tablespoon of mixture into each muffin casing.

Pop into earlier preheated oven and bake for 20-22 minutes at 180C fan.

When the time is up, remove from the oven, remove from baking tray and place on wire rack and allow them to cool completely.

Sugar & Wheat Free Fruit and Nut Breakfast Muffins. Packed with fruit and nuts these sugar and wheat free muffins will provide a good nutritional start to any day. Enjoy!