Lemon & coconut truffles

Here we go- one of my most delicious creations… Raw, vegan lemon and coconut truffles! These two flavours are my FAVOURITE! They are just so indulgent yet so refreshing together and, thanks to the fresh lemons, are an amazing source of antioxidants!


  • Lemons are rich in vitamin C and other antioxidants
  • They support a healthy functioning immune system
  • They are great for skin health
  • They’re also a source of potassium and can help lower blood pressure levels

lemon coconut truffles vegan

Ingredients (makes 14-16)

  • 1 cup of desiccated coconut
  • 1/2 a cup of ground almonds
  • 2 tablespoons of honey
  • 2 tablespoons of coconut oil (melted)
  • 1/4 of a cup of coconut milk
  • 1/2 teaspoon of vanilla extract
  • 1 fresh lemon (unwaxed) – for juice and zest
  • 150g of vegan dark chocolate

Method

  • In a bowl, mix together the desiccated coconut and ground almonds. Then add the coconut milk.
  • Stir in the honey and the melted coconut oil, so that the mixture starts to stick together more. Then add the vanilla essence.
  • Grate the lemon for its zest and set aside for decoration. Cut the lemon in half and squeeze the juice from one side. At this point you may find it easier to use your hands and start moulding the mixture into a ball. For an intense zesty flavour, you can squeeze the rest of the lemon-juice into the mixture (like I did).
  • You can then start to roll the mixture into individual raw balls. Depending on how much lemon juice you used in the mix, you may need to wet your hands to mould the balls so they stay together.
  • Place the truffles on a plate on baking paper and leave to harden in the fridge for about half an hour.
  • Whilst the truffles are cooling, you can melt the dark chocolate into a bowl.
  • You can either melt it in a saucepan, or by placing it in a bowl over boiling water.
  • Take the raw truffle balls, and dip them in the melted chocolate until they are covered completely. This is easy to do if you juggle the ball between two teaspoons, gently covering them, and then placing back on the baking paper. You can then sprinkle the lemon zest (saved from earlier) on top of the vegan dark chocolate covered truffles.
  • Leave to cool in the fridge for an hour and enjoy! These will stay fresh for upto 5 days. Keep refrigerated.

These vegan coconut and lemon truffles are probably my favourite snack to make in batches and keep in the fridge as a healthy treat! They sweet, zesty and sooo satisfying!

I hope you try and love the recipe as much as I do!

SHK x

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Matcha Teaforia truffles

Happy Monday! I’m back with another recipe for you guys! Super healthy matcha truffles that not only taste great but are perfect for snacking and energy boosting! Firstly, I need to thank Teaforia for sending me such deliciously balanced teas to try out. My obsession with matcha is growing and my favourite recipes to incorporate this green powder into is these raw vegan balls. They are quick and easy to make, and you don’t need a lot of ingredients! For this recipe I used Teaforias premium matcha- you can see the link listed in the ingredients section 🙂

The flavour? Think perfectly tasting green tea mixed with subtle hints of ‘coconutty’ flavours and almonds. These are made with ground almonds which a good sources of plant-based proteins, healthy fats and antioxidants.

So, I have shared a few other recipes with you guys in the past using matcha-green tea, but what’s different about these, is the consistency. These vegan treats are much softer- more like truffles… Healthy ones of course!

Ingredients (makes 6 raw balls)

  • 1/2 cup of ground almonds
  • 1/4 cup of coconut milk
  • 2 tablespoons of coconut flour
  • 1 teaspoon of Premium Japanese organic matcha  
  • 1/4 cup of desiccated coconut to roll the truffles in

Method

  • In a bowl, combine the ground almonds and coconut milk, stirring gently until you achieve a soft paste-like consistency. Then stir Teaforia’s matcha green tea powder.
  • Add in the 2 tablespoons of coconut flour, and fold the mixture gently. Adding the coconut flour, will harden the mixture very slightly, allowing you to achieve a consistency that means you can roll in the mixture into 6 evenly sized raw balls.
  • You can now roll these truffles in the desiccated coconut, and place on baking paper in the fridge for up to an hour to chill.
  • These vegan matcha truffles are perfect to eat straight out the fridge. Keep chilled- they will last up to 5 days.

 

These raw vegan truffles are perfectly balanced in flavour, and have some great health benefits. They are high in antioxidants which helps detox the body, and aids in getting rid of free radicals. Free radicals can be harmful to the body so it is important that consume foods and drinks that are high in antioxidants regularly. They also contain good sources of vitamin E and magnesium.

See similar SHK recipe here.

vegan matcha truffles

To try other Teaforia ground teas, you can head to their website. They have a delicious variety of ground teas that will satisfy your tastebuds! Be sure to also purchase their premium Japanese organic matcha, so you can make these delicious healthy treats for yourself!

You can keep up with my recipes and blog posts by following this blog through the form on my homepage 🙂

Enjoy! SHK x

Other Teaforia teas that I have tried include: Spiced chai, Rooibos, Citrus zen, Ginger ninja and Kyo-matcha latte. See their website for more information about their lovely teas.

Banana NICE-cream

To make banana ice-cream (nice-cream) is so simple, so easy and so healthy! All that is needed is 4-5 frozen bananas, 1/4 cup of almond milk and maybe some deliciously healthy toppings…

Method (serves 2)

  • Chop your bananas into coins, and place in an airtight container or sealed bag. Leave to freeze overnight.
  • Place the frozen bananas in a vitamix/ food processor or powerful blender with the almond milk.
  • Blend and pulse at a high speed, and stop to scrape the mixture down every so often.
  • You will notice that the mix will start to become nice and thick. You can enjoy this instantly or put back in the freezer to enjoy later.
  • Add your desired toppings and enjoy!

I love banana nice-cream with nuts and seeds! They go so well together and provide loads more nutritional value- you can see the health benefits of nuts and seeds here.

I also added lots of cinnamon on top as I love the flavour and cinnamon acts as a powerful antioxidant for the body!

Fresh or frozen berries will add more delicious flavour and added antioxidants. Frozen berries have just as much (if not more) nutritional value as fresh ones do. Freezing fresh berries is a successful way of preserving their nutrients and phytochemicals.

This makes an amazing breakfast! Especially in this lovely weather we are having 🙂

SHK x

The best vegan lemon & coconut bread

Are you ready for the best vegan lemon and coconut bread? Despite being absolutely delicious… It also provides great nutritional value! I have worked off of one of my previous recipes and made a few changes to enhance the flavours and achieve more of a ‘bread’ as opposed to a cake. I think I would go as far as saying that lemon and coconut are my two favourite flavours that go so deliciously together. I also made a sweet tasting icing to go on top of the bread (this is optional, as it also tastes great without the icing), and admittedly- this is more of a ‘treat’ as it is made with icing sugar. But still, it was a Sunday so we did decide to treat ourselves! I always use unrefined ingredients- so when whipping up some frosting/icing, I always go for this.

This bread is packed with zesty lemons…

  • Lemons are rich in vitamin C and other antioxidants
  • They support a healthy functioning immune system
  • They are great for skin health
  • They’re also a source of potassium and can help lower blood pressure levels

Ingredients

  • 1 3/4 cups of wholemeal spelt flour
  • 1/4 of a cup of unrefined sugar (I used muscovado)
  • 2 tablespoons of coconut oil
  • 1 1/4 cup of coconut milk (unsweetened)
  • 2 fresh unwaxed lemons (for zest and juice)
  • 1/2 a cup of desiccated coconut
  • 1 tablespoon of apple cider vinegar
  • 1 teaspoon of bicarbonate soda

For the icing

  • 1 1/2 cups of icing sugar
  • 2 tablespoons of coconut milk
  • 1 tablespoon of lemon juice

Method

  • Preheat the oven to 180 degrees celsius and line/ grease a 1lb loaf tin. I greased mine with a little coconut oil, however I also sometimes use baking paper to line the tin.
  • In a bowl, mix together the spelt flour and sugar. Then gradually add the coconut milk, and stir in until the mixture is combined. This can be stirred with a wooden spoon.
  • Then add the coconut oil (melted), the apple cider vinegar and the bicarbonate soda. The vinegar and bicarbonate soda will react together to ensure the bread rises correctly.
  • Gently stir in the desiccated coconut.
  • Grate the zest of one lemon and set aside. Now cut the lemon in half, and squeeze the juice into the mixture. Depending on how ‘lemony’ you want the bread to be, you can use the whole or half the lemon for fresh juice.
  • Now fold in the lemon zest that you grated, and pour the mixture into the prepared loaf tin.
  • This will need around 45- 50 minutes to bake. Try not open the oven whilst its cooking as it may not rise as well. Once baked (knife comes out clean) leave to cool for 10 minutes before removing from the tin.

For the frosting

  • Mix the icing sugar and coconut milk in a bowl until it is well combined.Then add the juice from half a lemon.
  • You can add more or less icing sugar depending on the consistency you want to achieve- For the thicker spread add more icing sugar and for more of a glaze, gradually add more coconut milk.

 

So there you have it- the best lemon and coconut vegan bread! Soft on the inside and crisp on the outside- I have definitely found that spelt flour is best for baking bread recipes!

 

You can also see another one of my healthy bread recipes here- vegan berry bread.

Vegan Almond flapjack bites

I sat down today and started brainstorming some new recipe ideas to share with all my lovely followers. I really want to nail the perfect ‘cheesecake bites‘ recipe but I haven’t managed to get it quite right yet. So, being in the mind frame of little ‘bitesize’ treats, I decided to develop a flapjack recipe, with an almond layer on top… Dreamy right? I absolutely love almonds; whether they are raw or included in a recipe- I just can’t get enough! So I worked off a few recipes that I had developed before, to give you these dreamy (if I do say so myself), vegan almond flapjack bites. Made with healthy and plant based ingredients only!

Ingredients (makes 6)

For the base:

  • 3/4 of a cup of oats
  • 2 teaspoons of cashew butter (can also use almond butter, but cashew is smoother)
  • 2 tablespoons of agave
  • 2 tablespoons of coconut oil (melted)

For the almond topping:

  • 3/4 of a cup of ground almonds
  • 2 tablespoons of almond milk
  • 2 tablespoons of coconut oil (melted)

(Also fresh strawberries to decorate with)

vegan almond flapjacks

Method

  • Preheat the oven to 180 degrees celsius and line a cupcake tin with 6 silicon cases.
  • In a bowl, mix together the agave and coconut oil, then mix in with the oats until combined.
  • Then add in the cashew butter, and mix until all the ingredients is mixed together well.
  • Evenly distribute the oat mixture between the 6 prepared cupcake cases. You can use your hands to push the oats into the moulds. Bake in the oven for 15 minutes. Note that these will still look soft when they come out of the oven- they will harden as they cool. To speed up the cooling process, you can place these in the fridge.
  • Whilst the flapjack bases are cooling, you can now work on the topping.
  • In a bowl, combine the ground almonds with the almond milk and melted coconut oil. You should achieve a paste-like consistency.
  • Once the flapjacks are completely cool, spread evenly across the 6 bases, your almond mixture.
  • Place in the fridge (or freezer) for a couple of hours until set. You should enjoy these chilled and keep refrigerated.
  • To add some fruity freshness- top with strawberries and enjoy!

SHK x

 

Coconut & lime balls

Hey guys! I am SO excited about these raw coconut-lime vegan balls! I was initially going to do lemon with the coconut but I didn’t have any in the fridge- but I did have limes! So I worked off a few of my other similar recipes to develop these deliciously nutritious vegan balls! They are perfectly zesty and totally healthy! If you haven’t tried any of my other recipes yet- I would make these your first! I also added fresh lime juice to the dark chocolate so these really do taste lovely and refreshing! Perfect for the Spring/Summer weather we have recently been having 🙂

I still plan on making these again- next time with lemons, so switch up the flavours if you would prefer fresh lemon tasting healthy treats as they are equally high in antioxidants- and extremely alkalising for the body. These are made with 100% plant-based ingredients. You can buy vegan chocolate if not in the shops then off the internet very easily. Of course this is optional if you are not a strict vegan you can use any organic dark chocolate of your choice 🙂 Remember that the higher percentage of cacao- the high the amount of antioxidants it contains.

coconut and lime balls

Ingredients (makes 12)

  • 1/2 cup of coconut flour
  • 1/4 of a cup of buckwheat flour
  • 1/4 of a cup of desiccated coconut
  • 2 tablespoons of coconut oil
  • 1/2 of a cup of agave
  • 1 fresh lime
  • 50g of 85% vegan dark chocolate

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Method

  • In a bowl, mix the agave into the coconut flour, until you reach a paste like mixture. Then stir in the melted coconut oil and desiccated coconut.
  • Grate the lime for its zest, and set aside. Cut the lime in half and squeeze the juice into the mixture. The ingredients should be runny yet well combined.
  • Then add the buckwheat flour. Fold it in well and should start to achieve a dough like consistency.
  • Roll the mix into 12 evenly sized balls, and leave to cool in the fridge for up to an hour.
  • Whilst the balls are chilling, melt the dark chocolate. Once melted, squeeze the juice from the other half of the lime, into the bowl of melted chocolate. Mix in well, and you will notice that the chocolate will start to form a thicker consistency.
  • Remove the chilled balls from the fridge. Using a knife, spread small amounts of the lime infused chocolate on top of each raw ball (see pictures).
  • Once they are all topped with chocolate, you can sprinkle the lime zest on top, then leave to cool for another hour in the fridge.
  • These coconut and lime vegan balls will last up to 5 days in the fridge.

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These zesty treats are perfect for an after-dinner healthy snack; also great for keeping in the fridge and snacking on throughout the week! They are also not too ‘moreish’ because they leave such a refreshing taste in your mouth; just one will leave you feeling satisfied, so they are perfect for a ‘sweet treat’ fix!

For more plant-based recipes you can check out the recipes page or stay up to date with SHK on instagram. You can also stay up to date with new blog posts by following my blog through the homepage.

SHK x

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Oat & raspberry cookies

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Good morning! Hope everyone had a lovely weekend and is ready for the week ahead! Yesterday I spent some time in the kitchen, trying out something I had never made before- vegan cookies. I find cookies are always quite tricky to get right… Some people like soft and gooey, some people like crunchy. Personally, I like crispy on the outside and soft on the inside, and amazingly, that is exactly how they turned out! The ingredients I used were chosen because of their nutritional value and their delicious flavour. Like all my recipes,  I used only plant based ingredients, and no refined or processed sugars.
What I love about these oat and raspberry vegan cookies, is how fresh and organic they taste. It makes such a difference when you work on healthy recipes to get that whole food, almost ‘earthy’ taste. This recipe is high in fibre and contains a great source of antioxidants.

oat and raspberry vegan cookies

Ingredients (makes 8 vegan cookies)

  • 1 cup of oats
  • 3/4 of a cup of buckwheat flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of cinnamon
  • 2 tablespoons of coconut oil (melted)
  • 1 ripe banana (mashed)
  • 1 teaspoon of vanilla extract
  • 1/2 a cup of pure maple syrup
  • 1 cup of fresh, organic raspberries

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Method

  • In a bowl, combine the oats, buckwheat flour and baking powder.
  • In a separate bowl, mix together the mashed banana, vanilla extract and coconut oil. Then add this gradually to the dry mixture.
  • Next mix in the maple syrup, stirring gently with a wooden spoon. Then add the cinnamon.
  • Add in the fresh raspberries, and fold in gently. Fold until you start to achieve a dough-like consistency, and leave in the fridge to cool for 20-30 minutes.
  • Preheat the oven to 180 degrees celsius, and line a large baking tray with baking paper.
  • Once chilled, remove the bowl from the fridge and scoop the mixture into 8 round cookies. Make sure they are far enough away on the baking sheet from each other, as they will expand in the oven.
  • Bake for 15-20 minutes. They should look slightly golden and crispy on the outside.
  • Leave too cool on the rack and then enjoy! These oat and raspberry vegan cookies also taste amazing warm!

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SHK x

Homemade skin care

So, I have been in the kitchen, mixing up some different kinds of recipes recently… I have started making my own moisturising oils, body scrubs and hair care products- all vegan! The homemade vegan moisturiser I am going to tell you about today is my favourite one, that is great as a face and body moisturiser. I apply this every other night before I go to bed, and if I’m washing my hair in the morning, I will put some in my hair too as I find it keeps it looking so silky!

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The reason I have started making my own creams and moisturisers is so I know exactly what products I am putting on my skin. I have done a lot of research on this and looked into what oils and vegan ingredients are best to keep your skin looking and feeling young, healthy and glowing. So I am going to sum up for you guys, why and what ingredients I have used and how exactly to go about making your own!

Ingredients

  • 1/4 cup of sweet almond oil
  • 2 tablespoons of coconut oil
  • 3 tablespoons of pure shea butter
  • 1 teaspoon of argon oil
  • 1/2 teaspoon of vitamin E oil

Why…

Almond oil- This is enriched with vitamin E, A and B. It helps unblock pores and seal in moisture to the skin.

Coconut oil- This really will leave your skin feeling beautifully soft. Much research has indicated that coconut oil is great for dry skin and hydrating skin cells. You can read about more of the health benefits of coconut oil here.

Shea butter- This will keep your skin looking healthy, and is perfect for helping to clear up and hydrate any types of dry skin. (Make sure you buy unprocessed/unrefined pure, organic shea butter).

Argan oil- This will help soften and hydrate the skin which is great for keeping the skin’s elasticity; keeping the skin looking youthful.

Vitamin E oil- This acts as a cleaning agent for the skin and can reverse premature ageing

How…

  • Place all the ingredients into a jar, and place the jar into a saucepan of water- bring to a low heat.
  • Stir the mixture in the jar every so often and make sure the ingredients is all completely melted before removing from the water in the saucepan.
  • Then pour the mix into a different jar and allow to cool. I like to keep mine in the fridge as if it is not refrigerated, it can be quite runny!

This organic, vegan moisturiser will leave your skin not only feeling soft and beautiful, but looking lovely and glowing too!

I use this on my face and hair every other day, and on my whole body everyday.

homemade vegan skincare

SHK x

Matcha & raspberry balls

These little balls were amazing! Not only do they taste delicious, but they are unbelievably healthy too. With only 5 ingredients, these little balls are a source of fibre, protein, and are PACKED with antioxidants; most of which come from green tea matcha powder. I have recently written a blog post on the powerful health benefits of this- you can read it here. I also used fresh, organic raspberries…

Health benefits of raspberries

  • They are extremely high in the antioxidant Vitamin C which aids in protecting and keeping our cells healthy.
  • They have been suggested to possess anti-cancer properties due to the anti-inflammatory phytonutrients they contain.
  • They can also increase enzyme activity in certain fat cells in the body which, as a result can help control body weight and blood sugar levels, as well as speeding up your metabolism.

Ingredients (makes 6-8)

  • 3/4 of a cup of ground almonds
  • 3 tablespoons of coconut oil
  • 1 teaspoon of green tea matcha powder
  • 1 tablespoon of coconut flour
  • 12 fresh raspberries (mashed)

Method

  • In a bowl, combine the ground almonds with the almond milk, and gently mix together. Then add the matcha powder.
  • Mash the raspberries, and leave to one side. Add the the coconut flour to the mix, and roll into a large balls. Start to tear the mixture, to start rolling into individual balls. Add bits of the mashed raspberries as you’re rolling the balls, so the green and red from the raspberries are separate colours running through the balls.
  • Alternatively, you can mix the mashed raspberries into the mix before you start rolling the balls, the colours will just merge together more.
  • Leave to cool in the fridge for up to 2 hours and enjoy!

You can leave these balls in the fridge for up to 5 days.

You can see more of my raw ball recipes on the recipes page, or head straight to my blog post that I did featuring my raw vegan bliss balls.

Enjoy!

SHK x

Raw cacao truffles

So you probably know that throwing together healthy ingredients into a bowl and seeing what I come up with, is one of the ways I just love to experiment in order to develop new recipes… And when it comes to my raw balls– this method comes in handy. This is because in order to roll these balls into something delicious, you need to achieve the right consistency; and what better way to do that than to keep adding and experimenting with different plant based ingredients, right?

raw cacao balls

At Christmas time, around the time I started this blog, I shared with you guys some raw chocolate pudding balls, however they were a little too festive for this time of year so I thought I would work on a new recipe- inspired by the last one, to give you these indulgent, yet healthy truffles.

vegan cacao balls

These raw cacao truffles are vegan, and you can add or takeaway different spices depending on your taste buds… I just used cinnamon however you may want to add nutmeg, or take away the spices all together! I used raw cacao powder for an intense chocolate flavour, and its antioxidant properties- you can see my blog post about the health benefits of this here.

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Ingredients (makes 14-16)

  • 12 medjool dates (remove stones)
  • 1 cup of ground almonds
  • 1/4 raw cacao powder 
  • 3 tablespoons of almond milk (unsweetened)
  • 1 teaspoon of cinnamon
  • 1/2 cup of desiccated coconut to roll the balls in (optional)

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Method

  • Cut up the dates as small as you can (easy with a sharp knife) and remove the stones from the middle of them.
  • In a bowl, mix the dates in with the ground almonds, and then add the cacao. Add the 3 tablespoons of almond milk, and beat together with a spoon. You may find this easier to do with your hands. Keep folding and pressing the ingredients together, until it all starts to stick consistently.
  • Add the cinnamon, and press the mixture into a large ball.
  • You can then tear off bits of the mix, to roll 14-16 vegan balls (depending on the size you roll them).
  • Once you have rolled the raw balls, roll them into the desiccated coconut, then leave in the fridge to cool for unto 2 hours.
  • Keep these chilled, and enjoy them through the week! They will last up to 5 days.

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Enjoy!

SHK x

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