RECIPE UPDATE SEPTEMBER 2017:
I played around with this recipe recently and decided to make them more “savoury” by adding chilli and black pepper … and my goodness, they were delicious! At the same time I made them using a mix of toasted pepitas and sunflower seeds as I needed to make then nut free and the flavour was amazing! So I have adjusted the recipe to include the chill and pepper, and added a notation about the seeds too. To add a bit more “solidness” to the balls I also replaced 50g of the coconut with coconut butter (not coconut oil) which you can buy from health food stores and some grocery stores, or make it yourself (see here). Hope you like this variation (variations are in italics in case you prefer the original)
You know you are on a winner when you see people’s eyes light up as they enjoy a mouthful of something special! That is what happened when we sampled these Coconut Lime Bites demonstrated to us at a cooking class at Gwinganna Health Retreat.
Like lots of Gwinganna recipes, this recipe can be adapted to suit your own tastes … stick with the main ingredients, but add extras to take it up a notch … Stacey, their head chef and demonstrator, suggested adding fresh chili (as much or as little as you like); replacing the cashews with any nuts or seeds that you like – or a combination of them; and replace honey with maple syrup (to make them vegan).
If you wish you can replace the lime juice and zest with coconut milk or cream, but to be honest I think the combination of the lime with the coconut is what makes these bites so special.
Stacey also confirmed that this recipe was used as a base for a slice we had that morning which was “divine”! The recipe was made just as is and spread into a slice tray, then topped with a “jam” that consisted of Medjool dates and defrosted frozen berries, mixed together in a blender with some chia seeds until it was “jammy” … that was spread on top of the base, and then the slice was heavily sprinkled with shredded coconut and toasted macadamia nuts. It was firmed up in the fridge before cut into fingers. Slice will last for about two weeks in the fridge … it was amazing!
These lovely balls will keep in the fridge for a couple of weeks, and can be frozen if you wish to make them well ahead.
I have adjusted the recipe slightly by toasting the nuts first, but raw nuts can be used if you prefer. Also ensure that you use the full amount of lime juice (150g), as coconut soaks up liquid well so these will firm up whilst sitting. I have also coated the balls in desiccated coconut, but finely chopped nuts would be delicious too.
You know you are on a winner when you see people’s eyes light up as they enjoy a mouthful of something special! That is what happened when we sampled these Coconut Lime Bites demonstrated to us at a cooking class at Gwinganna Health Retreat.
Like lots of Gwinganna recipes, this recipe can be adapted to suit your own tastes … stick with the main ingredients, but add extras to take it up a notch … Stacey, their head chef and demonstrator, suggested adding fresh chili (as much or as little as you like); replacing the cashews with any nuts or seeds that you like - or a combination of them; and replace honey with maple syrup.
If you wish you can replace the lime juice and zest with coconut milk or cream, but to be honest I think the combination of the lime with the coconut is what makes these bites so special.
Stacey also confirmed that this recipe was used as a base for a slice we had that morning which was “divine”! The recipe was made just as is and spread into a slice tray, then topped with a “jam” that consisted of Medjool dates and defrosted frozen berries, mixed together in a blender with some chia seeds until it was “jammy” … that was spread on top of the base, and then the slice was heavily sprinkled with shredded coconut and toasted macadamia nuts. It was firmed up in the fridge before cut into fingers. Slice will last for about two weeks in the fridge … it was amazing!
These lovely balls will keep in the fridge for a couple of weeks, and can be frozen if you wish to make them well ahead.
I have adjusted the recipe slightly by toasting the nuts first, but raw nuts can be used if you prefer. I have also coated the balls in desiccated coconut, but finely chopped nuts would be delicious too.
I have adjusted the recipe slightly by toasting the nuts first, but raw nuts can be used if you prefer. Also ensure that you use the full amount of lime juice (150g), as coconut soaks up liquid well so these will firm up whilst sitting. I have also coated the balls in desiccated coconut, but finely chopped nuts would be delicious too.
- 150g toasted cashews (or a mix of toasted pepitas and sunflower seeds)
- 250g desiccated coconut
- (or 200g desiccated coconut and 50g coconut butter)
- 1 tsp sea salt flakes
- 1 tsp chilli flakes
- ¼ tsp coarsely milled black pepper
- 80g honey
- 3 limes, zest and juice (you need 150g liquid)
- extra desiccated coconut for coating
- Place nuts into TM bowl and mill 6 seconds / speed 7
- (if using seeds place into TM bowl and mill 2 seconds / speed 6, stir around bowl and repeat 2 seconds / speed 6)
- Add rest of ingredients and mix 6 seconds / speed 7
- Stir around bowl and repeat 6 seconds / speed 7
- Remove mix from bowl and allow to sit for 30 minutes to firm up, making it easier to roll
- Using a tablespoon measure roll into balls and coat in extra coconut
- Best stored in the fridge
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