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Raw Lime Coconut Chocolate Bliss Balls

Raw Lime and Coconut Bliss Balls

It’s Valentine’s Day next week, and while don’t particularly celebrate – not my choice, I love an occasion! – there’s no reason why I can’t treat myself with something tangy, sweet, smooth and delicious, while staying guilt free.

Raw Lime and Coconut Bliss BallsI tested these on a few friends who were surprised when I revealed the lime. It’s not overpowering, but all works together in a beautiful ensemble of flavours. I think so anyway.

These can be rolled into balls by rolling a small ball of white, then rolling a ball of chocolate mix, flattening it in the palm of your hand, and then working it around the white ball before refrigerating. If you use a mould, a silicone one works well as you can just pop the shapes right out. We use a silicone mould similar to this one.

Raw Lime and Coconut Bliss BallsYou don’t need a Thermomix for this recipe, but any high powered blender will make it a quick and easy recipe to make. A regular blender or food processor will do the job too, but you may need to do it parts. I think a big part of this recipe is having it smooth.

For more flavours, perfect for Valentine’s day (like chilli and chocolate, rum and raisin, salted caramel, all sugar free and raw. There’s even a chocolate chip cookie dough one for those not feeling the love) have a look at Bliss Balls For Beginners.

Raw Lime Coconut Chocolate Bliss Balls For Valentines Day
Recipe Type: Snack, Gift
Cuisine: Raw
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 20
Ideally keep these in the fridge, they are lovely cold. It’s not a deal breaker though.
Ingredients
  • Top Layer
  • 150g Cashews
  • 40g Shredded Coconut
  • Second Layer
  • 10g Cocoa
  • 40g Coconut Oil
  • 60g Shredded Coconut
  • Juice of 1 lime
  • 6 Dates
Instructions
  1. Add 150g cashews and 40g shredded coconut to a bowl.
  2. Mix until smooth – speed10 /30 secs
  3. Remove from bowl and spread on a tray or in shapes.
  4. Add the cocoa, coconut oil, shredded coconut, lime juice, and dates to a clean bowl.
  5. Mix until smooth – speed 10/30 secs
  6. Remove from bowl and spread over the white layer.
  7. Store in the fridge for long enough for the coconut oil to set, about half an hour, and serve. If gifting, keep these cool. They should be kept in the fridge if it’s really hot where you are.

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Raw Blackberry Crumble Recipe

Raw Blackberry Crumble

It’s easy to reach for comfort foods at this time of year, as the seasons change and we start going a little more insular, but there’s no reason your blackberry crumble has to be unhealthy – if fact, if you have a raw blackberry crumble, it’s fresh, good for you, and what’s more, you can make these ahead and take them out as you fancy.

I found the walnuts I used in this quite bitter, so will try different walnuts next time, or perhaps hazelnuts or something else. It’s a lovely snack to have in the freezer for when you just want something nice. These were especially good, because my daughters and I went foraging, picking the berries ourselves earlier in the day.

Take these from the freezer about half an hour before you eat them, and enjoy!

 

Raw Blackberry Crumble Recipe
Author: Luschka
Ingredients
  • [u]Crumble
  • [/u]
  • 1 cup walnuts/pecan nuts or cashew nuts
  • 1/4 cup shredded coconut
  • 2 pitted dats
  • 1/4 tsp vanilla extract or essence
  • Pinch Himalayan or rock salt
  • [u]Filling[/u]
  • 1 cup fresh blackberries
  • 2 dates pitted dates
  • 1 Tbsp honey, local preferable
Instructions
  1. I use my Thermomix, but any food processor that can handle nuts will do.
  2. To make the crumble, add the nuts, coconut, salt, dates and vanilla to the bowl and process – (10 seconds, speed 6). You want it to be a crumble, not a paste.
  3. Take 3/4 of the mix and press into a pan, or silicone cupcake pans. Put the rest of the crumble aside.
  4. To make the filling, add half the blackberries into the food processor, along with dates and honey. Process until well blended. Add the remaining blackberries and mix lightly so there are still whole blackberry chunks.
  5. Pour the blackberry filling over the crust in the cake pan, or scoop into muffin cases and top with the remaining crumble.
  6. Gently press the crumble, and freeze. When it’s a frozen, remove from muffin trays and place in airtight container.
  7. To serve, remove from freezer about half an hour before.

 

 

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Raw Nutty Chocolate Mousse

I’ve been teasing people with this recipe for two days now, not because I’m mean, but because I simply haven’t had the time to write it up, but here it is. We’ll call it version one, because I have some changes I want to make to it, but my husband taster said that’ll make it a different desert, so maybe I can justify having two chocolatey puddings close to each other. No one minds, right?

Raw Nutty Chocolate Mousse

First thing to remember with this desert is that despite it’s sugar free, dairy free, wheat free appearance, it’s still really high in calories, so pace yourself. On the up side, it’s so incredibly rich a few tablespoons each should do you just fine. My friend Emily wanted to top it with lemon shavings for decoration. I hadn’t thought of that, but good point, Emily! Next time.

Despite the high calorie count – see the nutritional information at the end of the post – they are at least good calories, and good for you, filled with healthy stuff.

Either way, it is utterly delicious. It absolutely ends any sugar cravings, and fulfills the sweet tooth, completely. I left this a little bit nutty, but you can make it entirely smooth by blending it longer.

Let me know what you think!

Raw Nutty Chocolate Mousse
Recipe Type: Raw, Desert
Cuisine: Raw
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 3
A gorgeous summery, delicious, healthy desert that blows your sweet tooth and chocolate cravings out the water.
Ingredients
  • 2 cups cashews (500ml)
  • 4 dates – more if you prefer a sweeter desert
  • 1/4 cup coconut oil (80ml)
  • 1/4 cup cacao powder(80ml)
  • 1/4 cup (80ml) + 2 tablespoons syrup of choice
  • 1/2 cup water (125ml)
  • 1/2 teaspoon ground ginger
  • 1 teaspoon lemon juice
  • Pinch of salt
Instructions
  1. Add all the ingredients in the order listed, and blend until smooth.
  2. In the Thermomix, that’s speed 10 for about 90 seconds. If you want a smoother texture, blend longer.
  3. Scoop into serving dishes and refrigerate for at least fifteen minutes to cool it down and allow the coconut oil to set a little.
  4. Enjoy!

nutrition

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Raw Pecan Pie

raw pecan pie

Raw Pecan Pie
Recipe Type: Dessert or Snack
Cuisine: Raw
Author: Charlotte
Serves: 8-10
Mmmmmm Pecan Pie! I was in a cooking mood (Well, technically ‘Uncooking’ hehe) but my cupboards were looking rather bare. Pecans! I had loads of pecans. So naturally the first thought to pop into my head was PECAN PIE. Yum. But not any old fatty, creamy pie, this pie is raw, sugar free, vegan, gluten free, made with a couple of wholesome, healthy ingredients. You can make them as big or small as you want. You could double the recipe and make one big pie or lots of mini ones. I put mine into silicon cupcake cases and it’s a great size and made them easy to take out, Perfect!
Ingredients
  • For the base:
  • 1 Cup Nuts – I used half cashew, half almond and that worked well
  • 3 Medjool Dates – Or if not medjool, use a few more and soak in water for 30mins before using
  • Pinch of salt
  • For the Filling:
  • 1/2 Cup Pecans
  • 1/2 Cup Medjool Dates (about 6) same as above if not using medjool
  • 1/2 Vanilla bean pod, scrape the seeds out – or a couple of drops of vanilla extract
  • 1-2 Tbsp Water – enough to make the paste soft and smooth
  • Also don’t forget some extra Pecans for the top – amount varies on how big or small you make your pies
Instructions
  1. For the base : In a Thermomix or food processor combine all of the ingredients and blend until the pieces are broken down and stick together when pressed. Spoon evenly into your desired pan or cupcake cases. I used silicon to help with removal.
  2. Press down gently to create a thin, even crust on the bottom and sides.
  3. Put them in the freezer while making the filling.
  4. For the filling: Place the dates, vanilla & pecans in a Thermomix or food processor.
  5. Add about 1-2 tbsp fresh water and blend until smooth and gooey, scraping down the sides often.
  6. Spoon into the chilled crusts and top with extra pecans.
  7. Place in refrigerator and allow pies to set for at least 1 hour.
3.2.2029
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Raw Caramel Slice


Rawfood, Caramel Slice
I’m super excited to welcome Charlotte as an author on Keeper of the Kitchen. I met Charlotte in Perth, Australia, and I’ve always been so inspired by her adventures in raw food preparation. She makes it look so good, and I’m really chuffed that she’s agreed to share her recipes with us!

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This is a raw, dairy free, vegan (if not using honey!), gluten free caramel slice alternative. I say alternative but for me there is no question which one I would rather eat. This still has high calories like a regular caramel slice but they aren’t empty calories. With nuts, coconut oil and raw cacao powder full of healthy vitamins and minerals there is no reason not to eat this delicious slice. I like to cut it up into little squares and freeze it, perfect for that 3pm sweet craving or to have ready for unexpected guests.

I make it in the Thermomix, but you can make it in any high powered blender.

Raw Caramel Slice
Recipe Type: Desert, Sweets, Raw
Cuisine: Raw
Author: Charlotte F
Prep time:
Cook time:
Total time:
Serves: 15
Just to taunt you for now – recipe will be up shortly – is this raw, dairy free, vegan (if not using honey!), gluten free caramel slice alternative.
Ingredients
  • [u]Base[/u]
  • ½ cup Medjool dates
  • 1 cup almonds
  • ½ cup cashews
  • 1 tsp vanilla essence[br]
  • [u]Caramel[/u]
  • ½ cup tahini
  • ½ cup maple syrup or raw honey
  • ¼ cup coconut oil
  • 1 tsp vanilla essence
  • Large pinch Himalayan salt[br]
  • [u]Chocolate topping[/u]
  • 3 tbsp raw cacao
  • 1 tsp carob powder
  • 3-4 tbsp coconut sugar, rapadura sugar or agave syrup
  • ½ cup coconut oil
Instructions
  1. Grind pitted dates and nuts in blender. Add vanilla & blend until it’s sticky. If it’s not becoming sticky add an extra date.
  2. With a spatula or back of a spoon press mixture into a rectangular dish greased in coconut oil.
  3. Blend caramel ingredients together and pour over biscuit base and set in the freezer for 20 minutes.
  4. While the slice is setting, for the chocolate topping blend coconut oil and all other ingredients. The heat from the blender usually melts the coconut oil if it is solid.
  5. Then pour chocolate topping over slice and place back in freezer to set again.
  6. With a warm knife, cut into small squares to serve.

 

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Raw Strawberry Cheesecake

If you fancy a healthier cheesecake, you’ve come to the right place. This is a dairy free, vegan, sugar free cheesecake alternative. And it’s pretty darn good.Raw Strawberry Cheesecake

I make it in the Thermomix, but you can make it in any high powered blender. It’s both labour intensive and totally not. It’s a perfect dinner party recipe, especially for people not familiar with raw food. Check out The Rawtarian from time to time – this is an adaptation of her recipe.

Raw Strawberry Cheesecake
Recipe Type: Desert
Cuisine: Raw Food
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 18
Take this desert out of the freezer half an hour before you expect to eat it and don’t forget to return it to the freezer when you’re done. If it’s for snacks rather than dinner, freeze in single portion sizes
Ingredients
  • Crust ingredients:
  • 1 1/2 cups cashew nuts
  • 1/2 cup pitted dates
  • 1/4 cup dried, unsweetened coconut
  • 1 pinch sea salt
  • White cheesecake filling ingredients:
  • 3 cups cashews
  • 3/4 cup lemon juice
  • 3/4 cup agave or honey
  • 3/4 cup coconut oil
  • 1 tablespoon vanilla
  • Up to a 1/4 cup of water, as needed for blending
  • Fruit topping ingredients:
  • 2 cups frozen strawberries
  • 1/2 cup dates
Instructions
  1. Sprinkle coconut into a large glass dish to serve as a base for your cheesecake.
  2. In your food processor, place 1.5 cups of cashews, salt and dates, and blend to a crumbed consistency.
  3. Pour into dish on top of coconut and press down to form a good, firm base.
  4. Next, blend together the ‘cheesecake filling, adding as little water as possible and as required to make your blender work. In the Thermomix you shouldn’t need to add much water at all. This needs to be smooth and creamy in consistency.
  5. Spread the mixture on top of the base.
  6. Freeze for about an hour to allow it to firm up.
  7. When you’re ready for the last step, blend the berries and dates until they are nice and smooth. Pour this mixture on top and freeze again for another few hours at least.
  8. Take out of freezer about half an hour before eating, so that it’s still firm, but edible.
Calories: 349.0 Fat: 24.9 g Carbohydrates: 31.6 g Sugar: 18.7 g Sodium: 65.7 mg Fiber: 2.2 g Protein: 5.4 g Cholesterol: 0.0 mg

Reposted from Diary of a First Child