Recipe and film created by Clarissa Kocovski The Nourished Chef
Vegan │ Gluten Free │ Dairy Free │ Low Carb
This delightfully simple to make recipe is full of plant based coconut love, and can be made with low carb Keto in mind, or if preferred, you can use optional sweeteners.
A truly magical creation that has lots of health promoting delicious ingredients.
If you love coconut and you love cookie dough these "snowballs" are your match made in heaven! They taste like yummy coconut cookie dough!
These are perfect for lunch boxes because they are nut free and school safe. They are also refined sugar, dairy, and gluten-free. Best of all they are super quick to whip up!
Coco-No-Nut Snowballs can also be frozen and are delicious served straight out the freezer. Yum!
RECIPE
Makes approximately 15 Snowballs
Add the following to your processor:
Blend until coconut is moist and clumpy then add the following:
Blend for a while until it all comes together. Roll into small balls and powder with some more desiccated coconut.
NB: Refrigerate for an hour or so before serving.
Recipe by Claudia Loulianou, What My Family Eats. Insta: What My Family Eats and FB: What My Family Eats
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Magical Ingredients:
1 x cup organic frozen berries (I like to mix these)
1 x flesh from one whole coconut
1 x water from one whole coconut
1/2 x cup almonds (soaked overnight)
2 x tbs MCT Oil
Optional add a few leaves of fresh mint
What To Do:
Blend until smooth and creamy.
]]>With a blast of healthy fats from the sunflower seeds and MCT oil , this also has the raw fermented benefits from coconut cider vinegar. A perfect alchemy to balance and maximise the absorption of all those wonderful raw nutrients and enzymes in your favourite salad meal.
Magical Ingredients:
3/4 cup tahini
1/4 cup MCT oil
2 tbs coconut cider vinegar
1 clove fresh garlic, chopped
8-10 fresh mint leaves
Himalayan salt to taste.
What To Do:
Blend all ingredients adding water to achieve the desired consistency.
]]>Magical Ingredients:
1 cup raw chickpeas (soak overnight 1-2 nights until sprouted)
1/4 cup chopped beetroot
1/4 cup tahini
1/4 cup chopped apple
2 tbs coconut cider vinegar
What To Do:
Blend, adding water if necessary to achieve desired consistency
]]>Magical Ingredients:
2 cups cacao nibs
1/2 cup coconut oil (melted)
1/2 cup coconut butter (melted)
1 cup almond flour
1 cup coconut sugar
1 tbs vanilla bean powder
1 tbs chia seeds (mix with 2 tbs water to make chia egg)
What To Do:
Melt cacao nibs on a medium heat for about one minute, or until melted. Add coconut oil and coconut butter, once combined set aside.
Add flour, vanilla bean powder and coconut sugar to a bowl followed by the chia egg.
Combine all ingredients together and mix well to create the brownie mix.
Grease a baking dish with coconut oil. Add the brownie mix and pop into the oven at 165 degrees for approximately 20 minutes.
Take out cut into slices and serve with coconut ice cream!
Enjoy 😉
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It's almost summer and summer fruits are now becoming abundant.
This vegan Coconut Mango Cheesecake will take you into a tropical paradise with every mouthful. Enjoy!
The Base
Magical Ingredients:
2 cups almond flour
1 cup coconut flour
1/4 cup coconut sugar
1/2 cup coconut oil (melted)
What to do:
Mix all ingredients together until well combined.
Cream Filling
Magical Ingredients:
2 x 400ml can coconut cream
1 cup coconut sugar
2 tbs vanilla bean powder
1/2 cup coconut butter (melted)
What to do:
Blend all ingredients together in a food processor until well combined.
Place over the top of the base layer, and allow to set in the freezer for 1-2 hours.
Mango Top Layer
Magical Ingredients:
4 mangos peeled
1/2 cup coconut butter (melted)
1 tbs coconut nectar (optional for added sweetness)
What to do:
Blend all ingredients together in a food processor until well combined.
Place on top of the middle layer and allow all three layers to set in the freezer for 1-2 hours.
Serve 10 minutes after removing from the freezer.
]]>The cacao is delicious, nectar sweet, and the cayenne pepper just gives it that added zing. A truly delicious blend.
Cacao is considered a sacred bean by the Mayans, and offers wonderful benefits It is a true gift from nature hence the sacredness to this cup of absolute joy and connection.
There is an alchemical affect with the blend of these ingredients, the cinnamon and nectar, pepper and chocolate, it's hard to put words to what it does but you will feel it at your first sip.
Magical Ingredients:
2 cups filtered or clean water
2 tsp cacao powder
1 tsp coconut oil
1 tbs coconut cream
1/4 tsp cinnamon
1/8 tsp cayenne pepper (go for more if you like it hot!)
1 tsp coconut nectar (or more to suit your own sweetness)
Makes 2 cups
What to do:
Place cacao powder and spices in a small pot, add water and put over a small flame or low heat. Gently stir until water becomes warm, add coconut cream, oil and nectar until all ingredients are melted, keep stirring until they are also well blended.
Try not to overheat the drink, this should be served warm rather than boiling. The cayenne pepper will do the job of warming you up!
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Leave in Hair Conditioner (also doubles as “after swimming”) skin conditioner
I had been struggling with frizzy hair and initially used apple cider vinegar for this recipe. Coconut cider vinegar makes a much better scented leave in conditioner and also my hair is much smoother. The smell is amazing and I get comments every day about the “perfume” I am wearing. The essential oils are nourishing to the hair, and soften the hair.
Magical Ingredients:
• 250 mL container (old natural shampoo bottle)
• 85 mL coconut cider vinegar
• 4 drops lemon myrtle essential oil
• 4 drops cedarwood essential oil
• 4 drops geranium essential oil
• 4 drops patchouli essential oil
• Filtered water
What to do:
Add coconut cider vinegar and essential oils to a small container. Use only pure and pristine essential oils. Top up container with filtered water. You can use the mix straight away, but allow 3 days if possible for the scent to synergise. It smells divine!
To use: If you have curly hair, scrunch hair and tip a small amount through. Do not brush. Dry naturally or use a diffuser hairdryer if possible. If you have straight hair, comb a small amount through and style as usual.
To use as a skin conditioner: tip directly onto skin after swimming or showering in chlorine. Coconut cider vinegar neutralises chlorine and your skin will be left smelling beautiful and softer.
]]>By Bronte Rae, Coconut Magic
This is my secret weapon for whenever I feel a cold or flu coming on! I’ll make this fire tonic before bed and usually wake up in the morning feeling fresh and ready to take on the world! It has heaps of nutrients and anti-bacterial properties, but is not for the faint hearted! If you’re feeling game this tonic will blow your mind and make you feel much better!
Magical Ingredients
2 tbs of Coconut Cider Vinegar
2 cloves of garlic (can use 1 if 2 is overwhelming)
1 lemon
1 carrot (or more, the more orange the better)
1 small piece of ginger
1 orange
Sprinkle of cayenne pepper
What to do:
Juice the garlic, ginger, lemon, orange and carrot and add in a splash of Coconut Cider Vinegar and sprinkle of cayenne pepper!
I use a cold press juicer as it produces the most juice and retains the most nutrition!
Drink immediately and follow with a big glass of water!
I do this before bed so that I don’t spend the day smelling of garlic but you can have it at any time!
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Protein is an essential part of your diet which works to support energy levels, lean muscle mass, a strong immune system and weight control. Due to increasingly common food intolerances, lifestyle choices and digestive disorders, it’s becoming more difficult to reach your daily protein needs (boo!).
Making your own high protein sugar free snacks with fit_mixes is a great way to get your daily essential protein.
1 bag fit_mixes cookie dough
2 tbsp raw cacao powder
2 tbsp coconut oil, melted
1 tsp rice malt syrup
1 tsp coconut milk
1. Make up fit_mixes protein balls according to packet instructions.
2. Mix together the remainaing ingredients until smooth.
3. Dip the balls in the choclate mixture and coat evently, then place on a plate lined with baking paper and freeze for 10 minutes until the chocolate has set.
An easy solution to a healthy and safe toothpaste is to make your own with coconut oil. The natural anti-bacterial, and anti-fungal properties in coconut oil benefit oral health and hygiene, and help keep teeth clean and white.
We have been learning so much about the health benefits of coconut oil lately, and these benefits are not just restricted to the kitchen. Coconut oil can make a wonderful, healthy and clean toothpaste.
I discovered a few ingredients in toothpaste that claim to help with oral and dental health, when in fact they can cause further issues - it is surprising.
1. Glycerin: this gives toothpaste it's creamy texture. It is also meant to assist teeth with 'protection', but at the same time it stops the reenamalization (so cavities are unable to self heal).
2. Sodium fluoride: this is a by product of aluminium manufacturing. It can also be found in rat poisoning and industrial pesticide. Scary!
An easy solution to a healthy and safe toothpaste is to make your own with coconut oil. The natural anti-bacterial, and anti-fungal properties in coconut oil benefit oral health and hygiene, and help keep teeth clean and white. You can even adjust the recipe to suit your own taste, make it sweet, minty or fruity.
3 tablespoons coconut oil
3 tablespoons baking soda
10 drops pure essential oil (this is where you can choose your flavour, I like peppermint or lemon)
1 teaspoon stevia (if you like it sweet)
Mix all ingredients together in a bowl. You can use a whisker to make it nice and creamy.
Pour into a mason jar and then seal it until you are ready to use.
Find the Author Jenni Madison on Google +
]]>By Jenni Madison, Coconut Magic
Magical Ingredients:
1 cup raw cashews
1/2 cup raw cacao powder
1/4 cup coconut nectar (or sweeten to taste)
1/4 cup coconut oil
1 tsp pure vanilla extract
1/4 cup raw cacao nibs (optional)
2 tbs desiccated coconut
Pinch of salt
Optional: I also like to create variety by adding either 2 drops of peppermint essential oil, or 2 drops of wild orange essential oil to the mix.
What to do:
Place cashews, cacao powder, coconut nectar, coconut oil, vanilla extract, salt, and the desiccated coconut into a food processor and pulse until smooth and creamy.
Transfer the mixture into a medium size bowl and stir in the cacao nibs until they are well combined and evenly distributed.
Place a piece of waxed baking paper onto a flat plate. Spread the fudge evenly. I use some baking paper on top to flatten and shape the mixture into a rectangle shape.
Pop the tray into the freezer for about two hours. It will then become nice and hard. Remove and slice into rectangle or square shapes. You can sprinkle some more dried coconut over the top if you like, or some cacao nibs to garnish.
Keep in a container, refrigerated for up to two weeks.
Enjoy!
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1 large organic cucumber
1/2 lemon peeled
1 large carrot
2 stalks of celery
Handful of parsley
1 small piece of ginger
Wash ingredients well. Keep the skin on the organic cucumber. If not organic take the skin off. Cut the cucumber in half and push half through the juicer. Follow with the other ingredients, and end with the other half of the cucumber. Stir and drink as soon as possible.
If you think that vegetable juice is going to be a taste challenge, try this recipe. It’s not only delicious, it’s loaded with antioxidants. This juice is a good carb investment as it is replete with soluble fibre, enzymes, phytochemicals, minerals, and other nutrients.
You can take your daily dose of Coconut Oil and then wash it down with this delicious and refreshing vegetable juice.
Add 1 tablespoon of coconut cider vinegar to boost your digestion and give this juice a nice kick
]]>Serves 2
Prep time: 20 minutes
1 cup of quinoa
1 cup of coconut milk
2 teaspoons of cinnamon powder
1 cup of filtered or spring water
2 tbs organic coconut nectar to sweeten to taste
2 tbs virgin coconut oil
1 tbs coconut flakes
1/4 cup of blueberries or mixed berries
1/4 cup walnuts, chopped into small pieces
1. Wash the quinoa and rinse well
2. In a medium saucepan, add the quinoa first, then combine 1 cup of coconut milk and 1 cup of water over a medium heat and bring to a boil.
3. Cover and simmer for 10 minutes, the water will begin to absorb
4. Add the berries, cinnamon powder and coconut nectar and continue to simmer for another few minutes or until all of the water is mostly absorbed
5. Remove from the heat and mix through the coconut oil and walnuts
6. Serve with fresh fruit, bananas and fresh berries work great
7. Garnish with coconut flakes for an added crunch
Add some raw cacao powder for a chocolate flavour porridge.
Slice a banana over the top for some added fruit and sweetness.
]]>Serves: 2 | Prep: 10min + setting time: 1-2 hrs
Toppings:
These decadent pancakes are vegan and made with an abundance of chocolate and coconut. Topped with banana, strawberries and chocolate ganache. A great start to any day!
Prep time: 25 minutes
Serves: 1
1/2 cup buckwheat
1 tsp coconut sugar
½ tsp baking powder
1/8 tsp baking soda
Pinch of salt
Flax egg: 1/2 tbsp ground flaxseed, mixed with 1.5 tbsp water, set aside for about 10 minutes
1/2 mashed banana
½ cup non-dairy milk, almond or coconut will work fine
½ tsp apple cider vinegar or coconut vinegar
1 tbsp coconut oil to cook with.
1 tbsp coconut oil, melted
1 tbsp pure maple syrup or coconut nectar
1/2 tbsp cacao powder
1. Sift dry ingredients into a mixing bowl and mix well.
2. Mix the non-dairy milk and vinegar in a separate bowl, and then add the flax egg.
3. Make a well in the dry ingredients and pour the wet ingredients in, mixing to combine.
4. Heat a non-stick pan over medium-high heat for about 4 minutes and add coconut oil. Use ¼ cup of batter per pancake, flipping when you start to see bubbles.
5. To make ganache, mix all ingredients together, adding more of any ingredient to taste.
6. Serve pancakes with ganache and fresh fruit!
Prep Time: 15 minutes
Cooking time: 10 minutes
Makes: 10 small fluffy pancakes
4 chia eggs (4 tbs chia seeds and 1 cup of filtered water)
2 cups coconut milk (to make your own coconut milk see recipe on page xxx)
2 tsp vanilla extract
1 tbs coconut nectar
½ cup almond meal or buckwheat flour
½ cup coconut flour
¼ cup arrowroot powder
1 tsp cinnamon
½ tsp pink salt
1 tsp baking powder
2 tbs desiccated coconut
¼ cup clean water
3-4 tbs coconut oil for frying
Wet Ingredients
1. Prepare the chia eggs by placing the chia seeds in a bowl with one cup of water. Set aside for 15 minutes so that it forms a gel.
2. Once the chia gel is ready mix in coconut (or almond) milk, vanilla extract and coconut nectar.
Dry Ingredients
3. Sift the coconut flour, buckwheat flour (or almond meal) , arrowroot, cinnamon, salt and baking powder into a medium-sized bowl.
4. Stir in the desiccated coconut.
5. Add the wet mixture to the dry mixture until the coconut flour is completely incorporated.
6. Grease pan with coconut oil.
7. Using a few tablespoons of the batter prepare into pancake shapes and place into pan. The pancakes should be 2-3 inches in diameter and fairly thick. (Keep the pancakes small for a fluffier result.)
8. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
Options
Serve warm with toppings such as:
Coconut Magic coconut flower nectar and banana drizzle. Slice some fresh banana on top of your pancake serve and drizzle with Coconut Magic coconut nectar.
Acai Berry Coconut Ice Cream is also a lovely side serve for the pancakes. The pancake mix will store in the fridge for up to three days, once cooked pancakes should be served immediately.
2/3 cup toasted buckwheat, slightly ground in a coffee grinder (not into a flour)
500-600mL filtered water (or a combination of water and dairy free milk)
Pinch of pink salt
Let the water boil on a high heat with the buckwheat added for 5-6 minutes and allow the mixture to thicken. Add a pinch of salt.
1 1/2 cup fresh or frozen organic mixed berries
1/2 tsp vanilla powder (or essence)
1 heaped tbsp acai powder
1-2 tbsp coconut nectar (adjust sweetness to your taste buds)
1 tbsp coconut oil
2 tbsp coconut (desiccated or shredded)
1 tbsp chia seeds
Serve with dried fruit, fresh fruit and nuts, see below for details.
Lower the heat to medium, and stir in the berries, vanilla and acai powder to make the porridge a lovely purple colour.
Add all other ingredients (coconut nectar, coconut oil, shredded coconut and chia seeds) and allow the coconut oil to melt completely into the porridge to make it extra creamy!
Also ensure the chia seeds are stirred in evenly, which will add to the thickness of the consistency. I splashed in extra water to thin out the consistency, approximately 1/8-1/4 cup.
1 - 1 1/2 bananas (depending on how many servings you make)
1 heaped tsp coconut oil
Within the last 5 minutes, prepare the fry pan to cook the banana with. On a medium heat, add the coconut oil and allow it to sizzle slightly. Place the banana on the coconut oil, cut in half length ways, and let it cook for 30 sec-1 minute before flipping. Lower the heat and cook for an extra 30 seconds on the opposite side, and remove from heat. Sprinkle with cinnamon if desired!
Serve the porridge with the banana, grilled or not (grilled brings out extra sweetness to the porridge! Yum) halved walnuts, golden berries, extra coconut and a drizzle of coconut nectar. Enjoy your day!
Takes 20 mins to make, serves 2 large or 3 smaller bowls.
]]>1/3 cup Buckwheat flour
1/4 cup Quinoa Flakes or flour (if using flakes, ground into a flour)
2 tbsp desiccated coconut (or 1 tbsp coconut flour)
1-2 tbsp cacao powder
1 level tsp vanilla powder (or splash of vanilla essence)
1 level tsp baking powder
1/4 tsp cinnamon
pinch pink salt
1 tbsp ground chia + 3-4 tbsp water (chia gel/egg replacer)
2-3 tbsp coconut nectar (depending on sweetness you desire)
1-2 tbsp freshly squeezed orange juice
1 tsp orange zest
1 cup coconut milk/cream(blended together with the separated liquid) (or any other dairy free alternative)
1 small banana, mashed
1 tbsp chocolate sauce
6 tbsp coconut oil, melted
1-2 tbsp cacao butter (optional, add 1 extra tbsp coconut oil)
3 tbsp coconut nectar
3 heaped tbsp cacao powder
1 tbsp orange juice
1 tsp orange zest
Prepare chocolate sauce by placing a heat proof glass bowl in a saucepan with water, and on a low heat, slowly melt the first three ingredients into a liquid.
Remove the bowl from heat and sift in the cacao powder, add the orange juice, zest and combine until the mixture is smooth and slightly thick.
1. Preheat a large fry pan on medium heat while preparing the mixture.
2. Ground Quinoa flakes and desiccated coconut together (in vitamix or high speed blender) until fine, and sift it into a large bowl together with sifted buckwheat flour and cacao powder.
3. Stir in the vanilla powder, baking powder, cinnamon and salt and let the mixture sit while preparing the chia mixture (egg replacement).
4. Place the ground chia into a small bowl and stir in 3-4 tbsp of water, making sure the powder is covered in water to allow it to form into a gel.
5. In a medium bowl, place in the coconut milk, coconut nectar (melted into a liquid), orange juice, orange zest and chocolate sauce, and blend to combine.
6. Combine both mixtures together by folding in the liquid ingredients into the dry, removing any lumps and to get it to a desired consistency.
7. Fold in the mashed/chopped banana and chia mixture, and let the mixture sit for 5 minutes or so, allowing it to thicken. Add additional water/coconut milk if desired.
8. Place between 1 tsp - 1 tbsp of coconut oil at a time to grease the fry pan, and add approx. 1/4 cup (or slightly less) of mixture at a time. Flip the pancakes once bubbles form in the mixture, and cook for an extra 30 seconds and remove from heat.
Stack the pancakes with fresh fruit, homemade jam of choice and chocolate sauce! Serve them fresh off the pan for best results and a taste sensation!
Makes 2 servings (approximately 10 pancakes). Double the recipe, using 1 large banana in place of the small to make a larger batch!
]]>Add filtered water to create the desired texture. Combine all ingredients inside a blender and blast. Share, love and enjoy!
For some more body and fullness you can also add: 6-8 cashews or walnuts
You can use fresh coconut water instead of regular filtered water for a sweeter hydrating blend.
This smoothie is a nutrient and mineral rich heaven. Not to mention full of fiber, essential fatty acids and proteins that are all plant based and therefore easily digested and absorbed by the body. Combining flax oil with coconut oil is known to increase the body’s absorption of EFA’s by 100%. Cucumber is alkalizing, refreshing and known as a beauty food because of its mineral rich silicon compounds content. All lettuce is a good source of chlorophyll and vitamin K. Romain lettuce is the most nutrient-dense of all the lettuce varieties and is an excellent source of vitamins A, B1, B2, and C, folic acid, manganese and chromium. Berries are an excellent antioxidant good for the blood and heart.
]]>Adapted from Vanilla and Spice
Small package organic (175g) firm tofu
1/4 tsp turmeric (optional for a brighter yellow colour)
1 tbsp nutritional yeast
Salt and pepper
2 tsp virgin coconut oil
1 clove garlic, minced
1/2 cup sliced cherry or grape tomatoes
2-3 tbsp shelled fava beans*
2-3 tbsp pesto (use our pesto recipe)
Handful of spinach leaves
Tortillas for serving (for a gluten free version you can use our easy to make buckwheat wraps)
Remove tofu from package, squeezing out any excess water. Crumble tofu using your hands or a fork into a bowl. Add the turmeric and nutritional yeast and stir until mixed. Season with salt and pepper.
Heat coconut oil in a large skillet. Add garlic and sauté for about 30 seconds. Add tofu and cook, stirring often, for about 7 minutes. Add the tomatoes, carrots and fava beans and cook for another minute or two. Stir in the pesto and spinach, let cook until the pesto is heated through and evenly mixed into the tofu.
Serve warm, with pea shoots on top and buckwheat wraps if desired (you could also just serve this with a side of toast). Season with additional salt and pepper if desired.
Makes 2 servings.
]]>Raw, Vegan, Paleo and Gluten Free
Makes: 2 servings
Time taken: 5 minutes
Level of difficulty: Easy Peasy!
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By Bronte Rae, Coconut Magic
This morning I woke up and realized I had run out of almond milk (I don’t do dairy). So, in my furry of searching my pantry for any alternative to have with my morning muesli I may have come across a quick and easy life hack!
Its seriously easy, and only requires a couple of ingredients –
organic coconut butter
and water! You can add dates or organic coconut flower nectar to sweeten!
It is so simple, super creamy and delicious!
Optional
or
Blend water and coconut until emulsified.
Sift this through a muslin cloth (You can try it without this step, however, this just makes sure the milk isn’t to pulpy)
Add in coconut flower nectar (or if adding dates blend these with some of the coconut milk and pour in!)
Store this in a glass bottle in the fridge and enjoy!
This should last about 4 days in the fridge, but to be honest I think I will have used it all in 2!
]]>Originally designed by Dave Asprey, the new popular bulletproof coffee is making waves in the health world. Renown for its ability to increase energy, improve digestion and enhance brain performance, no wonder it is the new favourite morning ritual.
A bulletproof coffee basically involves blending a freshly brewed cup of organic coffee with medium chain triglyceride (MCT) oil and grass-fed butter. However, we’ve decided to experiment with the original recipe and create our own vegan version of a bulletproof coffee! As clean, as efficient and as tasty with a cruelty-free twist!
It is recommended to drink bulletproof coffee at least 30 min before breakfast. The healthy fats contained in the MCT oil will be converted into ketones, which are efficiently used by the brain for energy, improving physical performance and mental clarity. The saturated fats will also slow the absorption of caffeine, which provides energy for longer. Finally, having your morning bulletproof coffee will increase your feeling of satiety and speed up metabolic rate, which aids in maintaining a healthy weight and reduce body fat. Whether you are heading to work, to the gym or in the outdoors, Coconut Magic’s vegan bulletproof coffee will be your best morning ritual!
Blend all ingredients for 30 seconds. Pour into your favorite mug and enjoy!
MCT Oil is great for athletes, bodybuilders, and active individuals because of its capacity to be quickly converted into clean energy.
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Easter is just around the corner! There is no better way to celebrate than starting the day with this healthy delicious chocolate smoothie. The cacao, maca and mesquite work to offer the body a wonderful energy boost as well as balance hormones and blood sugar. Avoid the crash of sugar-filled chocolates this Easter and nourish your body with natures best treats.
Serves 1
*If you wish to throw a handful of leafy greens in this smoothie for some added green goodness, feel free- it will still taste just as good!
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Servings – 1 | 234 calories per serving | Vegan, GF
Run each ingredient through a blender one at a time,
add the cup of water and blend until smooth.
Stir and serve.
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