Coconut and Chocolate Snowballs

My husband, Matt, has always been a huge fan of the Bounty chocolate bar (a coconut centre covered in chocolate) but the store-bought ones are pretty unhealthy. I wanted to make my own version and I think I'm onto a winner - he prefers my version "one hundred fold"! He wanted me to quote him... :)

Oh, and my daughters absolutely love them too!


Ingredients:

3 cups dessicated coconut
1 cup almond meal
1/3 cup extra virgin coconut oil
1/4 cup coconut syrup (see note below *)
2 tbsp creamed coconut (see below *)
1 large block of dark chocolate (min 70% cocoa)


Method:

In a food processor, mix all the ingredients, except the chocolate until it starts to form a ball and the mixture holds together quite well. Add a little more of the wet ingredients, or more coconut, depending on the consistency. You want
to be able to roll them into balls easily.

Chill the balls in the fridge whilst you melt the chocolate - you can use the stove top method with the chocolate in a bowl over a pot of boiling water, but I make my life a little easier by melting it at 50% power in the microwave. Do this in stages and always keep an eye on your chocolate, stirring as it melts to incorporate any solid bits for a smooth consistency.

Dip the coconut balls into the chocolate and allow the excess to drip off before popping them onto a tray and putting them back into the fridge to set.

Makes approximately 20.

Enjoy!

* Creamed coconut:

This is whole coconut flesh in concentrated form - the moisture is removed before it is whipped into a creamy paste. Many health food stores now stock this, but if not, you may be able to find it online.

* Coconut syrup:

Used as a sweetener, this syrup has a really rich taste, a little like caramel.  It is processed naturally from the freshly harvested sap from the coconut tree.It is an excellent healthy substitute for sugar and is nutritious, as well as having a low glycemic index (GI) of 35.

Good stuff Smoothie

After a busy morning at my daughter's school, and doing a pretty strong yoga practice, I felt like I needed to refuel my body but I wasn't quite ready for lunch yet.

I wanted something a little more substantial than green juice, that would keep me going for a while longer.

And this is the result. A creamy and delicious smoothie that has all the good stuff - alkaline greens, good fats and protein.

I got 2 small mason jars from this recipe (one for now, one for later!)

Ingredients:

1/2 banana
2 large leaves of silver beet (you can substitute spinach here)
1 or 2 dates (depending on how sweet you like it)
2 tbsp chia seeds
1 tbsp protein powder (vanilla works best)
1 tbsp nut butter (I used almond)
2 - 3 cups milk (I used oat milk)

Method:

Place all the ingredients into a blender and process till smooth and creamy. Enjoy! x

Sweet & Spicy Nuts

I have tried various versions of this recipe, and I think this might be the best so far... but beware, you won't be able to stop at just one or two. 

Feel free to use whatever nuts you like most, and play around with the ingredients - we like them very spicy, but you may prefer a little less.

These are the perfect accompaniment to a tall, very cold drink... or just on their own...

Ingredients:

500g raw almonds and cashews

1-2 tbsp olive oil

1/2 cup honey

1-2 tsp chilli powder

1 tsp smoked paprika

1/2 - 1 tsp salt

Method:

Preheat your oven to 200C (180C fan-forced)

In a frying pan over low heat, gently melt the ingredients together, stirring to get it smooth and lump-free. Add the nuts and stir to coat them evenly.

Place onto a lined baking tray and spread evenly. Roast for 10 - 15 minutes, keeping an eye on them all the time to prevent burning. We leave them in a little longer as we like the nuts crunchier, so make sure you keep checking them.

Allow to cool completely before separating and storing in an airtight container.