Lemon & Coconut Bliss Balls

Happy Thursday NHCL community! I hope this finds you well.

Today, I’ve re-tweaked an old recipe to bring it up with the times.

These lovely little lemon balls of goodness are raw. Dairy + gluten free. Also, refined sugar free.

Need a fresh, zingy hit? Something nutritious as well?

It is literally going to take you 10 mins to have afternoon tea ready.

Let’s get cracking. Flick the kettle on.

makes 9

YOU WILL NEED:

1 cup raw cashew
1 cup organic shredded coconut
7 drops doTERRA lemon essential oil *food grade
1 tbsp melted coconut oil
1 & 1/2 tbsp raw honey
1 tsp organic vanilla bean paste
pinch sea salt
*optional 1/2 tsp collagen powder (glow from the inside out)

*additional shredded coconut for rolling

 

Throw everything into a thermomix and blitz for 15 secs on speed 6, or in a high powered food processor until the…

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Gluten free banana bread

I don’t know about you guys, but banana bread has been popping up all over my socials since the world went into isolation. It appears to be a lock down baking trend. And, well then I couldn’t stop dreaming about it … mmm

When I shared this, a few of you asked for a recipe, so here you have it! I sincerely hope you enjoy it as much as we did.

This bread is sweet, light + moist. It’s all about the bananas.

Banana bread tastes best with the ripest of bananas, so be patient. Throw them in the fruit bowl + wait until they brown up. Loads of brown spots all over them! The flavour will be intensified, trust me.

This bread is simple to make … the hardest thing is waiting for it to cook!

I find the bread best served warm straight out of the oven, with a good spreading of natural butter. Almond, cashew + peanut butter also work well!

 

ingredients

1 + 1/2 cups mashed ripe banana
1/2 cup extra virgin olive oil
1/2 cup raw honey
2 free range eggs *lightly beaten
1 tsp organic vanilla bean paste
1 + 3/4 cups gluten free self raising flour
1 tsp gluten free baking powder
2 drops doTERRA cinnamon essential oil (you can purchase here)

 

Preheat the oven to 160c. Line a loaf pan with baking paper.

Combine banana, olive oil, honey, eggs + vanilla in a mixing bowl with a wooden spoon.

Sift flour + baking powder together into a separate bowl. Add the dry ingredients to the banana mixture + add the cinnamon oil. Stir until just combined. Don’t overwork.

Pour the batter into the pan + smooth the top.

Bake for 55 minutes, or until cooked through. Test with a skewer.

Stand for 10 minutes + then transfer to a wire rack to cool slightly before devouring.

 


 

I hope that everyone is keeping healthy + safe … and that you are looking after yourselves. Self-care + health is of the upmost importance, now more than ever.

Take care + loads of love,

Kristy x

Raw chocolate fudge with green mandarin ganache

Gooey, rich + moorish. I CAN stop at one piece, as it is so satisfying!

This is definitely going to be served over the christmas festivites this year. A decadent, sweet treat that has some highly nutritional ingredients (cacao, coconut oil, cashews, walnuts) + is healthy-ish! 100% gluten free, dairy free + whole food based.

Can you believe that December is here on the weekend?! The actual official start of the festive season! I’ve  already started planning the christmas lunch menu, something that gives me so much pleasure! It is also my husband’s birthday on Christmas Day, so it’s always double the celebrations. I love, love this time of year!

ingredients

base:
2 cups raw cashews
2 cups organic shredded coconut *unsweetened
16 pitted dates
1 cup raw organic cacao powder
1/2 cup honey (can also use agave, or maple syrup – vegan)
1 tsp organic vanilla bean paste
1/2 tsp sea salt
1/4 cup roughly chopped walnuts

ganache:
1/4 cup organic extra virgin coconut oil
1/2 cup honey (can also use agave, or maple syrup – vegan)
1/2 cup raw organic cacao powder
8 drops doTERRA green mandarin essential oil *food grade (You can purchase here)

fudge:

Blitz the cashews + shredded coconut in a food processor until it resembles sand. Add the dates, cacao powder, sweetener, vanilla bean paste + salt. Process until a smooth, creamy texture is achieved.

Press the fudge into a lined loaf tin (I like nice, thick pieces) + press the walnuts pieces into the fudge all over. Place in the fridge.

ganache:

Wash out the food processor, then add the coconut oil, sweetener + cacao powder. Blitz until combined + silky. Add the green mandarin oil + pulse a couple of times.

Gently pour the ganache over the fudge, dust with a little cacao powder + place back in the fridge to set (a couple of hours). Cut into bite sized squares + store in an airtight container in the fridge for a week (if it lasts that long!)

As always, enjoy my loves.

In good health + pure happiness,

 

Kristy xx