coconut oil Archives

Chilli recipes

Yellow vegetable curry

20 minutes

Aliums

Banger, onion and leek roast

1 hour, 20 minutes

Cabbage recipes

Turmeric-and-coconut cabbage

10 minutes

Biscuit recipes

The seedbar to end all seedbars

50 minutes, plus 45 minutes' chilling time

Biscuit recipes

Nana’s oat crunchies

30 minutes

Asian recipes

Potato-and-coconut soup

20 minutes

Milk recipes

Cardamom-and-rose almond milk rice pudding

35 minutes

Asian recipes

Pad thai

20 minutes

Wheat- and gluten-free raw cheesecake bars

Serves Makes 28

Difficulty Easy

Prep Time 40 minutes

Ingredients

200 g ground almonds
12 dates
120 g desiccated coconut
½ cup coconut oil
500 g cream cheese
3 x 150 g Woolworths Nottingham White cheese with date and orange
3 x 100 g dark chocolate slabs, melted

Method

Line a 27 x 20 cm deep rectangular baking tin with clingwrap.

Using a food processor, process the ground almonds, dates, coconut and coconut oil until it forms a paste. Press into the tin and freeze for 20 minutes.

Mix the cream cheese and Nottingham White. Using a spatula, evenly spread the cheese mixture over the base. Freeze for another 20 minutes.

Pour over the chocolate and return to the freezer for 10 minutes, or until the chocolate has set.

Cut into slices.

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DISCOVER MORE CHEESY RECIPES HERE

Spinach lasagne

Charred blood orange and mozzarella salad

Easy winter veg “tarte tatin”

Very berry ice-cream pie

Chocolate, matcha and pistachio ice-cream pie

Yellow vegetable curry

Banger, onion and leek roast

Turmeric-and-coconut cabbage

The seedbar to end all seedbars

Nana’s oat crunchies

Potato-and-coconut soup

Cardamom-and-rose almond milk rice pudding

Pad thai

Chinese sticky hot ribs with cabbage-and-coconut slaw

Wheat- and gluten-free raw cheesecake bars

Wheat- and gluten-free raw cheesecake bars

Ingredients

Method