Coconut and Almond Bliss Balls
24 Dec 2010 6 Comments
in All, Candida Friendly, Dairy Free, Dessert, Gluten Free, Snacks, Spring, Sugar Free, Summer, Vegetarian, Wheat Free, Winter, Yeast Free Tags: candida friendly, dairy free, dessert, gluten free, nut butter, nutrient rich, nuts, organic, Raw, snacks, sugar free, vegan, vitamin rich, wheat free, yeast free
Blissed Out Balls
I love these healthy bliss balls anytime of the year, but they are particularly good rolled out at Christmas time, dusted in coconut and looking like they’ve spent a night in a snow dome. Whipped up on the fly, these guys are super easy to pull together, you literally just lump everything in the processor and voila… blissed out in no time. Plus they’re a wonderful snack-happy treat for kids to be Santa’s little helpers, getting the ball rolling and exercising their play dough making skills to create bundles of natural goodness for the whole family to enjoy.
There’s a bit of trial and error with the consistency of the mixture, it should be slightly gooey and moist, not too runny or rock hard so that the ingredients crumble in your hands. The nut butter and tahini are perfect for allowing the mixture to hold which makes an easy rolling experience. Wheel them through sesame seeds or coconut to get the full afffect, then refrigerate and enjoy these mouth-watering munchies.
Coconut and Almond Bliss Balls
Makes 12 medium sized Bliss Balls
½ cup almond meal
5 TBS almond nut butter
½ cup tahini
8 drops liquid stevia
1 cup chopped nuts, almonds, cashews, brazil nuts, hazelnuts
½ cup coconut flakes
¼ cup sesame seeds plus extra for coating
Place almond meal, coconut and nuts into food processor and mix
Add stevia, almond nut butter and tahini and continue to mix until combined
Remove and roll into balls on a flat tray
Place extra sesame seeds in a bowl and roll balls to coat the surface
Refrigerate and enjoy
Vanilla, Coconut and Ginger Ice Cream
12 Oct 2010 4 Comments
in All, Candida Friendly, Dairy Free, Dessert, Gluten Free, Snacks, Sugar Free, Summer, Wheat Free, Yeast Free Tags: candida friendly, dairy free, dessert, gluten free, ice cream, nutrient rich, organic, sugar free, wheat free, yeast free
Vanilla, Coconut and Ginger Ice Cream
There are few things as irresistible as ice cream in the summertime and whipping up a luscious home-batch is the perfect way to cool down on a sizzling summer’s day. With its soft creamy texture and melt-in-the-mouth taste this dairy-free coconut and ginger ice cream is not only refreshing but also a satisfying and healthy treat. Coconut is an excellent tonic for clear skin and healthy hair and a wonderful digestive too. An ice cream maker will make your dessert smooth and scoopable but you can also make this recipe without one. And you’ll be amazed at how simple it really is. In no time you’ll be enjoying this dreamy, creamy, summer delight. Any left over ice cream can be stored in the freezer for up to two weeks.
Serves 2
2 cups coconut meat
1 can coconut milk
4 Tbsp. vanilla extract
¼ cup coconut oil
2 cups blanched almonds (optional)
4 drops stevia liquid
1 ½ tsp ground ginger
1 tsp ground cinnamon (optional)
1. In blender puree all ingredients together until they are very smooth
2. Place in an ice cream maker and follow directions until frozen and enjoy
3. If you do not have an ice cream maker place the mixture into an ice cream container and put in the freezer
4. After an hour remove it and mix it up with a stick blender or spatula and then return to freezer for another hour
5. It will be quite hard when it comes out of the freezer so place it onto the counter for 10 minutes to lightly thaw
4. Decorate with coconut chips, mint and a cinnamon stick
Vanilla and Coconut Icecream
Buckwheat
