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Earlier this month we put the spotlight on Coconuts; exploring the benefits and science behind the superfood. With statistics showing coconut water as a $1 billion industry, the flavour is here to stay so its time to get creative. As with any super food I would like to reiterate that the benefits are only reaped when consuming unprocessed or unpasteurised versions, so make sure to look out for brands such as UNECO or fairtrade coconuts. To continue with this theme I wanted to extrapolate on the way I use coconut in my daily life. I like to make the below recipe when I have guests over or as a healthy treat in the afternoon, when my blood sugar levels start to drop.

Batch coconut bombs are easy to make, you literally only need your trusty NutriBullet to whizz these up and the ingredients are highly interchangeable. I often swap lime with lemon, mango or orange zest.  The below recipe is dairy free and gluten free.

n.b It is essential you use high grade honey for this recipe, as the processed versions are often pasteurised, meaning majority of the phytonutrients and enzymes that give honey its superfood status are destroyed. A study in the Journal of the American College of Nutrition found raw honey not only contains prebiotics that feed gut flora called oligosaccharides, but also small amounts of proteins, enzymes, amino acids, minerals, trace elements, vitamins, aroma compounds and polyphenols.

Lemon-and-Coconut-lime

INGREDIENTS:

  • 2 cups of desiccated coconut
  • ½ cup almonds
  • 2 tbsp of manuka honey or agave syrup
  • 2 tbsp coconut oil
  • grated lime and its juice

METHOD

  • Place all ingredients into nutribullet
  • Blend for 30 seconds to a minute; making sure it is still thick
  • Using a tablespoon, roll into balls around 50p width size
  • Roll in any extra coconut shaving; or add goji berries etc to liking
  • Place on a lined tray and leave to firm inside the fridge

Makes around 12 balls. Calories per ball: 150