The blog this week is something a little different. No makeup bags or product reviews in sight. We switched out the shadows for spatulas and wooden spoons and got a little messy in the kitchen. A little messy may also mean a lot messy..
The weekend just passed we had a friends birthday to go to & we had to bring along a plate. Of course it was going to be something sweet, so we decided to make something simple, a little healthier than your average sugar filled dessert but still tasty and not the plate that's left still full at the end. (Feel sorry for those plates).
Being a vegetarian myself (Sam), I am always on the look out for new vegetarian recipes to try. I found this website www.veggie.co.nz which is a hub for vegetarians and vegans alike. In saying this, anyone can benefit from information on the site. Lots of info on food, wine, restaurants, and even interviews with the famous; all vegetarian and/or vegan.
So this week we chose to make Dark Chocolate Coconut Bites which is from My Darling Lemon Thyme: Recipes from My Real Food Kitchen. We chose to change up the recipe a little and make a slice so our ingredient quantities differ slightly from Veggies. We also changed the rice syrup for coconut nectar as that's what we had in the SLCF pantry. This is a healthy, vegan recipe for a healthier sweet treat.
You will need;
3 cups shredded or desiccated coconut (270g)
⅓ cup coconut nectar
¼ cup virgin coconut oil (60ml)
250 g dark chocolate roughly chopped (1 large block)
- Pinch of Himalayan Rock Salt
Place coconut, coconut nectar, coconut oil and a good pinch of salt in a food processor and blend on high until well combined.
Stop to scrape down the sides of the processor occasionally to ensure everything is thoroughly mixed. Press mixture eventlly into a container approx. 20cm x 30cm. Make sure you compact the mixture down as much as possible, leaving no big gaps. Chill in the fridge for 1 hour or until set.
Place the container upside-down and the slab should fall out easily. Melt chopped chocolate in a clean dry heatproof bowl set over a saucepan of boiling water (make sure the bottom is not touching the water) and stir until almost melted - Make sure you don't overcook it.
Then spoon the chocolate on top of the slab, smoothing out with a knife. Leave to set in the fridge. We then served it on a plate and cut a few pieces into squares then left the rest whole so guests were able to cut off their own piece. This was a hit!
Big thanks to Veggie.co.nz for this sweet little recipe!
S + H