Tag Archives: coconut

Cacao & Coconut Energy Balls

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Literally just whipped these up this evening. I was craving something sweet so made do with whatever ingredients I had in my cupboard to make these balls. Energy/Protein balls are so versatile, you can be so inventive with them and change around ingredients as well. I made these within a half an hour and got around 11 golf sized balls outta the below mixture.

Ingredients

200g pitted dates soaked in water (keep water aside after draining the dates)

70g cashew butter (can use alternative nut butter)

50g cacao powder

50g gluten free oats (you can use regular oats, I just used these so ma sista can eat them too)

2 tbsp milled flaxseed

good handful of desiccated coconut for coating the balls

Method

  1. Soak the dates in warm water.
  2. Meanwhile, place the rest of the ingredients in a blender/food processor – cashew butter, cacao powder, oats and flaxseed.
  3. Drain the dates but keep the water aside. Add the dates to the processor and blend.
  4. If you find the mixture is too dry, add some of the water in – not too much because the mixture could get too wet. You don’t want it to be too sticky.
  5. Once you’re happy with the mixture. Roll into golf sized balls and roll the balls in the desiccated coconut to coat.

coconut balls

Enjoy 🙂

Tee. X

Chicken Korma & A Tropical Coconut Pineapple Cashew Rice

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If you’re like me and love Indian food than you will love these recipes!!

Chicken Korma

Ingredients

3-4 chicken fillets

1 heaped tbsp of finely grated fresh ginger

3 cloves of garlic, minced

3 heaped tbsp of plain yoghurt

1 red chilli, finely chopped

1 large onion, chopped

1 tbsp coconut oil/rapeseed oil

1 tbsp ground coriander

pinch of ground black pepper

1 tsp turmeric

1 tsp garam masala

water

75g creamed coconut (I found this in a health food store but a tin of coconut milk would be fine as well, just use less water then)

2 heaped tbsps ground almonds

Method

  1. Cut the chicken fillets into bite sized chunks.
  2. Mix the chicken with the ginger, garlic and yoghurt in a bowl. Cover with cling film and marinade for 12 hours or in the fridge overnight (If you do this on the day of cooking that’s fine too, try and marinade for a few hours if you can though). IMG_0558
  3. Liquidise the chopped onion and red chilli, add a little water if you need to and blend until smooth. IMG_0559
  4. Heat the oil in a pan.
  5. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1 minute over a low heat.
  6. Turn up the heat, add the onion and chilli paste and stir fry for 10 minutes.
  7. Add the chicken marinade and continue to stir fry for another 10 minutes.
  8. Add the creamed coconut and enough water to just cover the chicken (if you are using a tin of coconut milk, you probably won’t need to use water as the milk should cover the chicken but if not add a little) and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds.
  9. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
  10. Remove from heat when it is ready to serve.

Tropical Coconut Pineapple Cashew Rice 

http://www.thechunkychef.com/tropical-coconut-pineapple-cashew-rice/ ~ This rice is so worth trying, really easy to make and it compliments the korma so well!

IMG_0562

Serve & Enjoy 🙂

Tee.X