White and Dark Chocolate Swirl Smoothie Bowl

This recipe uses ‘Beauty Blend’ by Vida Glow. Beauty Blend is made up of all natural superfoods and contains raw cacao powder, blueberry powder, chia seed powder, pumpkin seed powder, flaxseed powder, probiotics lactobacillus acidophilus and bifidocacterium lactis and manuka honey powder. It not only tastes good but contains so many nutrients that do wonders for your hair, skin and nails! I add 2 tsp to every smoothie- it’s my latest obsession!

 

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White Chocolate Smoothie:

1 chopped and frozen banana

1 tbsp cacao butter, melted

1/4 cup coconut milk

¼ cup coyo (coconut yoghurt)

2 tsp mesquite powder

¼ tsp vanilla bean powder

¼ tsp sea salt

¼ tsp cinnamon

 

‘Dark’ chocolate Smoothie

1 chopped and frozen banana

2-3 tsp of Vida glow beauty blend

1 tbsp cacao powder

2 tbsp cashew butter

1/3 cup coconut milk

1 tsp mesquite powder

¼ tsp vanilla bean powder

¼ tsp sea salt

¼ tsp cinnamon

 

  1. For the ‘dark’ chocolate smoothie, place all ingredients in a high powder blender and blend until smooth.
  2. Divide into 2 small bowls.
  3. In the blender, add all ‘dark’ chocolate smoothie ingredients (it isn’t necessary to clean the blender in between). Blend until creamy and smooth.
  4. Divide into the two bowls, only slightly covering the white chocolate smoothie.
  5. Gently swirl using a knife.
  6. Top with strawberries and cacao nibs, if desired.

 

Serves 2

 

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Tahini Bliss Balls

Perfect sweet snack when you’re on the go!

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1 cup gluten-free oats (blended into a flour)

½ cup walnuts

½ cup tahini

3 tbsp raw honey or coconut nectar

1 tsp cinnamon

½ tsp sea salt

 

  1. Blend all ingredients together in a food processor or blender until well combined.
  2. Roll tablespoons into balls and refrigerate until slightly firm.
  3. Sprinkle with sesame seeds if desired.

 

Makes 10.

The Ultimate Chocolate and Caramel Ebook

Download our Ebook here – THE ULTIMATE CARAMEL AND CHOCOLATE COLLECTION.

BOOK COVER

Together, we (Hannah and Sophie) have combined our passion for health, recipe development, photography and love of cooking to bring you this 15 ingredient e-book full of 35+ delicious desserts, breakfasts and snacks that are all gluten free, dairy free and refined sugar free. As students, we understand that eating healthily is expensive, so we’ve tried to alleviate this by keeping ingredients to a minimum. The ingredients we’ve used make great pantry staples, and this ebook provides a snapshot of what can be created with them.

We hope you enjoy our recipes. Please share your creations on Instagram and tag @coconutandbliss and @healthsynergy.

Love, Sophie and Hannah x

Hot Cross Buns

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Nothing says Easter more than a sticky hot cross bun oozing with melted chocolate. Hannah (@healthsynergy) and I created a healthy version of the traditionally sugar-laden treat, using coconut sugar (a low GI alternative), cashew mylk and spelt flour. I can vouch that these buns are absolutely impeccable- you will NEVER feel the need to buy them shop-bought ever again!

Makes 10.

Buns

  • 1 cup almond meal
  • 1 3/4 cup spelt flour
  • 2 tbsp coconut sugar
  • 1/2 cup warm cashew mylk
  • Pinch nutmeg
  • Pinch cinnamon
  • Pinch cardamon
  • Pinch vanilla bean powder
  • 1 organic free range egg
  • 2 tbsp coconut oil, melted (+ 1 tsp)
  • 100g dark chocolate*
  • 1 tsp yeast

*We use Loving Earth Dark Chocolate

Cross

  • Cashew cream or coyo

Method

1. Combine yeast, coconut sugar and warmed cashew milk in a large mixing bowl.

2. Cover and set aside for 5 minutes.

3. Add flour, spices, vanilla, coconut oil, egg, roughly chopped chocolate and mix well using a wooden spoon.

4. Briefly knead the dough using a floured board*

5. Lightly grease a mixing bowl with 1 tsp coconut oil and place the dough in the bowl.

6. Cover and set aside for approx. 1 hour (this allows the mixture to expand)

7. Preheat oven to 180 degrees celsius, fan-forced.

8. Divide into 10 equal portions and roll into balls.

9. Arrange on a tray lined with baking paper and sit for about 10 minutes.

10. Place in the oven and bake for approx. 10-12 minutes or until slightly golden and risen.

11. Remove from oven and set aside for a few minutes.

12. Place the coyo or cashew cream in a piping bag and draw crosses on the buns.

13. Serve and enjoy! We love ours with plain and chocolate coyo.

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Giant Choc Chip Cookie

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Ingredients:
1/3 cup almond butter (heaped)
1 cup almond meal
1 tsp mesquite (optional)
1 tsp organic vanilla extract
¼ cup coconut sugar
1 organic, free range egg (or flax egg, if vegan)
1-2 tbsp Natural Raw C coconut water
100g quality dark chocolate, chopped
1/2 tsp sea salt

Method:
Preheat the oven to 150 degrees Celsius, fan-forced.
In a bowl, place all ingredients except the chocolate and stir until a dough forms.
Stir in the chocolate.
Spoon onto a tray lined with baking paper.
Form into a large circular shape and flatten.
Bake for about 15-20 minutes. (Bake for longer for a crispy consistency).
Cut into slices and serve.

Gooey Salted Caramel Cookie Slice

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1 cup gluten-free oats (I get mine from iherb.com)

½ cup hazelnut meal

½ cup almond meal

2.5 tbsp coconut nectar

1/3 cup coco flour

¼ cup coco oil

1 tsp vanilla bean powder

1 chia egg

1/4 cup coconut milk

90 g raw salted caramel chocolate, chopped (I use Loving Earth)

50g raw dark chocolate, melted, to top (I use Loving Earth)

  1. Preheat the oven to 160 degrees Celsius.
  2. In a mixing bowl, place all ingredients, except the dark chocolate. Mix until well combined.
  3. Press into a greased and lined baking tray (approx. 28cm x 13 cm).
  4. Bake for 15 minutes or until lightly golden.
  5. Allow to cool.
  6. Place the melted dark chocolate in a piping bag and top using a criss-cross pattern.

 

Note: I gently melted my chocolate over low heat using a small saucepan.

 

Serves 8.

‘Satay’ Noodle Stir Fry

Despite being delicious, traditional satay sauce is laden with sugar and unhealthy fats. I have created a completely healthy, yet equally delicious alternative that you are all going to love!

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Ingredients:

1 packet konjac ‘lasagne’

2 tsp rice bran oil

2 large carrots, julienned

4 large mushrooms

1 heaped tbsp peanut butter

1 tbsp tahini

1 lime, juiced

2 tbsp tamari

1 tsp coconut sugar or other choice of sweetener

1 tbsp water

1/3 cup activated tamari almonds

Fresh coriander, to serve

Sesame seeds, to serve

  1. In a small bowl place the peanut butter, tahini, lime juice, tamari, coconut sugar and water. Stir thoroughly to achieve a smooth paste. This is the ‘satay sauce.’
  2. Heat oil a large frypan over medium heat. Add the mushroom and cook for about a minute, stirring.
  3. Add the carrot, konjac ‘lasagne’ pieces and the ‘satay sauce.’ Stir for about one minute or until heated through.
  4. Transfer to two plates. Top with coriander, tamari almonds and sesame seeds.

Serves 2

Chocolate Ganache Tart

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Base:

½ cup cashews

¼ cup buckinis (feel free to swap for nuts or almond meal)

1 tbsp macadamia butter (or other nut butter)

2 tbsp coconut flour

1.5 tbsp coconut nectar

1-2 tbsp coconut milk

1 tbsp coconut oil

Ganache:

100g raw chocolate or good quality dark chocolate (I use ‘Loving Earth’)

110 mL coconut milk

  1. Grease a 20 x 10cm rectangular loaf or pie tin. Preheat the oven to 150 degrees Celsius, fan-forced.
  2. Place the cashews in a blender. Blend until it forms a fine flour. Don’t over blend otherwise cashew ‘butter’ will begin to form!
  3. Add the buckinis to the cashew flour in blender. Blend for only a few seconds to achieve a ‘crunchy’ texture in the base!
  4. Pour the contents of the blender in a bowl and add the macadamia butter, coconut flour, coconut nectar, coconut milk and melted coconut oil. Stir until well combined.
  5. Press the mixture into the tin. Allow the base to come up about 2cm around the sides.
  6. Bake for about 15 minutes or until golden.
  7. Place the chocolate in a small bowl.
  8. Bring the coconut milk to the boil. Remove a few seconds after the bubbles have appeared.
  9. Pour the coconut milk over the chocolate. Allow to sit for 3-5 minutes.
  10. The chocolate will have melted and will mix in easily!
  11. Pour into the pastry base and refrigerate for 2-3 hours or until set!
  12. Slice and enjoy. Yum!

Serves 5-6.

Lamington Pancakes

Chocolate meets coconut… Lamington meets pancake… you are all going to go in sane over these!

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Pancakes:

¼ cup buckwheat flour

2 tbsp coconut flour

2 tbsp almond meal

1 tbsp mesquite

1 tsp baking powder

¼ cup coconut yoghurt (coyo) or greek yoghurt, if not dairy-free

1.5 tbsp coconut nectar or pure maple syrup

1 tbsp macadamia butter (can substitute almond butter or cashew butter)

1/3 cup coconut milk

2 free range eggs, separated

1 tsp vanilla

Chocolate sauce:

1 heaped tbsp. cacao

½ tbsp coconut nectar or pure maple syrup

Dash hot water

1 heaped tbsp smooth almond butter or tahini

½ tsp coconut oil

Desiccated coconut and coyo, to serve

  1. Combine all dry ingredients in a bowl.
  2. Make a well then add in all other ingredients, except the eggwhites. Mix well.
  3. In a separate small bowl, beat eggwhites until stiff peaks form.
  4. Fold the eggwhites through the pancake mixture.
  5. Heat a pan greased with coconut oil to medium heat.
  6. Place spoonfuls of desired size into the pan. Cook for 1-2 minutes each side (or until bubbles form) then flip.
  7. Meanwhile, combine the cacao, coconut nectar and hot water and stir until smooth. Add in the tahini or nut butter and mix well, add more hot water if required.
  8. Serve the pancakes with the sauce, coconut and coyo.

Serves 2