LEMON CHEESECAKE BLISS BALLS

WARNING: ADDICTIVE! 

If you love the taste of tangy lemon in sweet treats, then these bliss balls are most definitely for you!

With a smooth cheesecake-like consistency, a delicious syrupiness on the tongue, and a zesty lemon accent to finish the sensation, what more could you want to satisfy an indulgent craving? ANY indulgent craving?

Take a look at the ingredients, there are only five and they are wonderfully nourishing.

Cashews: Packed with protein, iron, magnesium, phosphorus, zinc, copper and manganese. With a high copper content, the consumption of cashews helps the body utilize iron and eliminate free radicals, develop bone and connective tissue, and produce skin and hair pigment melanin.

Almonds: Extremely high in Vitamin E - a powerful antioxidant that protects our cells from damage and helps to maintain a healthy heart and healthy blood vessels. Almonds are a great source of manganese, biotin, and copper. Almonds also provide a source of magnesium, vitamin B-2 and phosphorous.

Lemon: One raw lemon (without the peel) provides 51% of daily vitamin C needs as well as small amounts of thiamin, riboflavin, vitamin B-6, pantothenic acid, calcium, iron, magnesium, phosphorus, potassium, copper and manganese.

Coconut Oil: The healthy fat that stops sugar cravings, boosts metabolism, supports immunity and aids digestion.

Dates: Iron for your blood, fibre for roughage, vitamin A for your eyes, potassium for your heart, B-vitamins, and tannins... Dates are one of the healthiest foods in the world!

I was pleasantly surprised (shocked) as to how good these tasted! Made from scratch from my own head… I have to admit, I was really proud of these special little treats. And now I am proud to share these with you!

LEMON CHEESECAKE BLISS BALLS

Makes: 6-7 heaped tablespoon-sized bliss balls

Soaking Time: 4 hours at least

Setting Time: 1 hour

Preparation Time: 15 minutes

Fat & Calories: Who cares when you’re eating healthy… Come on!

Ingredients:

1 cup of cashews soaked

5 dates

1 lemon

1 heaped tablespoon of organic coconut oil*

½ cup of raw almonds

Method:

1.     Soak the cashews in filtered water for at least 4 hours.

2.     Meanwhile, place the almonds into a processor and pulse until a rough crumb is achieved. Transfer the almond crumb into a wide based container. This is for coating the bliss balls later on.

3.     After soaking, drain the cashews.

4.     In a processor, combine the cashews, dates, the zest and juice of one lemon, and the coconut oil. Process for 5 minutes, or until a smooth cheesecake-like consistency has been achieved.

Smooth cheesecake-like consistency

5.     Scoop the mixture into a bowl and place in the refridgerator for an hour (at least) to set.

6.     Roll a heaped tablespoons worth of mixture into  a ball.

7.     Roll the ball in the almond crumb until the surface is completely coated.

8.     Place balls in the freezer until ready to serve.

9.     Keep your lemon cheesecake bliss balls stored in the freezer.

I hope you enjoy these as much as I do!

Much Love,

Candice. Xx

WHERE TO FIND THE INGREDIENTS:

*You’ll find some of these wonderful ORGANIC ingredients right here at the Nourish Me Whole Heartedly online shop. YAY!

Like this post? Visit our beautiful WEBSITE – You’ll love it!

Find Us on Facebook & Instagram!

Check out our other NMWH Blogs:

The Nourish Me Whole Heartedly Blog

Breakfast at Nourish Me Whole Heartedly

Lunch at Nourish Me Whole Heartedly

Sweets at Nourish Me Whole Heartedly

Snacks at Nourish Me Whole Heartedly

Nutritional Sources:

http://www.bodyandsoul.com.au/nutrition/nutrition+tips/10+facts+about+coconut+oil,18271

http://www.medicalnewstoday.com/articles/283476.php

http://organiccashewnuts.com/health/

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=20

http://www.australianalmonds.com.au/trade/australian_almonds/almond_health_nutrition

http://foodfacts.mercola.com/dates.html

GOJI AND BLUEBERRY CHIA PUDDING

I originally made these gorgeous specimens for my own enjoyment (indulgence), however I was so impressed with the taste and presentation, that I will most definitely be parading a tray or two in front of the extended family the next time they are over to visit. Breakfast will be the highlight, and what better way for everyone to start the day!

The antioxidants of Blueberries and Goji Berries, the nutritional portfolio of Chia Seeds, all that healthy Coconut fat, the active enzymes of Raw Honey, and the blood sugar regulation and metabolism boosting power of Cinnamon… It’s a complete breakfast in a cup! 

Be brave! A pudding like this should not be restricted to mornings... Sneak it in at any time! ;)

GOJI AND BLUEBERRY CHIA PUDDING

Dairy Free, Gluten Free, Refined Sugar Free, Nut Free.

Serves: 2

Total Preparation Time: 15 minutes

Setting Time: 5 hours

Fat & Calories: Who cares when you’re eating fantastically healthy! Come on!

Ingredients:

1 ½ cups of coconut milk

¼ cup of organic chia seeds*

2 heaped teaspoons of raw honey

½ teaspoon of organic ground cinnamon*

1 cup of fresh or frozen blueberries (fresh works better, however I used frozen this time)

2 cups of goji berries

Extra goji berries and blueberries to decorate at the end

Method:

1.     In a small bowl, mix together all ingredients EXCEPT the goji berries. While mixing, try to ‘smash’ the blueberries to release those wonderful colours and flavours.

2.     Set in the fridge for at least 5 hours, or overnight.

3.     Just before serving: When the pudding has set, put half a cup of goji berries into the bottom of each short tumbler (you'll need two short glass tumblers).

4.     Dollop a layer of chia pudding on top of the berries (leave enough room to add another goji layer and the last chia pudding layer),

5.     Add another layer of half a cup of goji berries to each glass.

6.     Finish with another dollop of chia pudding for the last layer.

7.     Top with extra goji berries and fresh (or frozen) blueberries.

8.     Enjoy!

Optional Topping:

Place on top of the undressed goji and blueberry pudding: 

1. A dollop of whipped coconut cream.
2. Over the coconut cream sprinkle some cinnamon. 
3. Follow with extra goji and blueberries. 
4. Finish with a drizzle of raw honey… Delish!

Note:

Always keep refrigerated.

Add the goji berry layers and fancy topping just before serving. This will prevent the goji berries soaking up the moisture from the pudding.

Enjoy!

Much Love,

Candice. Xx

WHERE TO FIND THE INGREDIENTS:

*You’ll find some of these wonderful ORGANIC ingredients right here at the Nourish Me Whole Heartedly online shop. YAY!

Like this post? Visit our beautiful WEBSITE – You’ll love it!

Find Us on Facebook & Instagram!

Check out our other NMWH Blogs:

The Nourish Me Whole Heartedly Blog

Breakfast at Nourish Me Whole Heartedly

Lunch at Nourish Me Whole Heartedly

Sweets at Nourish Me Whole Heartedly

Snacks at Nourish Me Whole Heartedly

TRIPPLE-DECKER STRAWBERRY HONEYS

 Need something fantastically visually appealing and wonderfully sweet, that you can just swipe out of the freezer at short notice? Want to look like the ‘Queen of Edible Delights’ while doing just that?

What about afternoon tea with the girls? How satisfying would it be to impress them with your culinary attention to detail? And right from your own kitchen bench?

Valentines Day coming up? Mother-in-Law dropping by? Or do you just want to treat YOUR-BLOODY-SELF???

Answering yes to any of these scenarios, means that YOU COULD DO WITH with my Triple-Decker Strawberry Honeys! Don’t believe me? Scroll down and check out that photo! Yummo!

And you DEFINITELY could do with the goodness that comes with them:

-       Macadamias: high in lovely monounsaturated fats and high in protein, calcium, potassium, manganese and thiamin. Research has demonstrated reductions in oxidative stress, clotting tendencies and inflammation. High in dietary fibre and beneficial for those with high cholesterol and blood fats.

-       Cinnamon: Stabilises blood sugar, contains highly potent polyphenol antioxidants, is anti-fungal and anti-bacterial.

-       Vanilla: contains numerous anti-oxidants including vanillic acid and vanillin.

-       Raw, organic Australian Honey: an alkaline forming food that contains naturally occurring vitamins, enzymes, powerful antioxidants and other important nutrients. Anti-viral, anti-bacterial, anti-fungal, strengthens the immune system and can help to eliminate allergies. Avoid pasteurised honey – this is very similar to eating refined sugar as most of the nutrients and active properties have been destroyed.

-       Coconut Oil: stops sugar cravings, boosts metabolism, supports immunity and aids digestion.

-       Unhulled Tahini: an excellent source of protein (more than milk), rich in B vitamins, vitamin E, magnesium, iron and calcium.

-       Organic Strawberries:  rich in vitamin C and high in phenolic flavonoid phytochemicals known as anthocyanins and ellagic acid. Potential health benefits include anti-cancer, anti-aging, anti-inflammatory and enables protection against neurological diseases. Contains flavonoid antioxidants such as lutein, zea-xanthin and beta-carotene, as well as a good amount of minerals like potassium, manganese, fluorine, copper, iron and iodine.

This recipe is best made the day before. The dates, macadamia nuts and the layering within these beautifully presented treats requires soaking time and extended setting time – well worth the wait not only for the taste, but for the impressive display when you plate up these pretty delectable morsels to those special people in your life (including your-bloody-self! Do it… Sheesh!).

TRIPLE-DECKER STRAWBERRY HONEYS

Dairy Free, Grain Free, Gluten Free, Refined Sugar Free.

Makes  18-20 mini-cupcake sized chocolates

Soaking Time: 3 hours

Preparation Time: 30 minutes

Total Setting Time: 1 1/2 hours

Fat & Calories: Who cares when you’re eating fantastically healthy! Come on!

Ingredients:

Chocolate Layers:

1 whole vanilla pod deseeded

½ cup of organic cacao butter

1 teaspoon of organic ground cinnamon*

½ cup of organic virgin coconut oil*

½ cup of organic cacao powder*

1/3 cup of organic 100% unhulled tahini

2 tablespoons of raw organic Australian honey (can add more according to preference), or stevia to taste.

Tiny sprinkle of Peruvian Pink Salt*

Strawberry Layer:

1 cup of whole Australian macadamias soaked for 3 hours

4 organic dates soaked for 3 hours

12 organic strawberries

1 tablespoon of organic virgin coconut oil*

3 tablespoons of coconut cream

Method:

To make the chocolate:

1.     Remove the seeds from the vanilla pod. Run the knife from one end of the pod to the other, so that the pod is halved lengthways. Take one vanilla pod half, and scrape the blade along the inside edge of the pod to collect the seeds. Do this with the other half. Cut the deseeded pod halves across the middle, so that you also have 4 pod strips.

2.     Place the vanilla seeds and pod strips into a glass jug.

3.     Along with the vanilla, add the cacao butter and cinnamon to the same jug.

4.     Melt the cacao butter over the stove by placing the glass jug in a saucepan of simmering water.  The vanilla and cinnamon will infuse into the cacao butter as it liquefies.

5.     While the butter is melting, line up the chocolate moulds on a tray that will fit easily in your freezer.

6.     Return to the completely melted butter and remove the vanilla pods from the jug.

7.     Add the coconut oil, cacao powder, tahini, honey and pink salt to the melted cacao butter mixture.

8.     Continuously stir all ingredients while the jug baths in the simmering water. Everything should be completely dissolved and evenly combined.

First layer:

9.     Pour the chocolate mixture into the chocolate moulds no more than a third of the total mould volume.

10. Place the tray of chocolates in the freezer to set for 30 minutes.

11. Place the jug of chocolate to the side until needed later.

To make the strawberry filling:

1.     Place the macadamias, dates, strawberries, coconut oil and coconut cream into a processor and leave running for 5 minutes or until all ingredients combine to a fine creamy paste like consistency.

Second Layer:

1.     After 30 minutes of setting time, remove the moulds from the freezer.

2.     Dollop a small teaspoon of strawberry filling on top of the first chocolate layer, until no more than 2/3^rds of the total mould volume has been reached. Smooth out the top of the strawberry layer with a spoon to create a flat surface.

3.     Place the tray of moulds back in the freezer for a second time for at least 30 minutes.

Third Layer:

1.     After another 30 minutes setting time, remove the moulds from the freezer.

2.     Pour the remaining melted chocolate over the strawberry layer to evenly cover the strawberry cream layer and completely fill the mould.

3.     Place the tray of triple-deckers in the freezer to set for an hour.

To Serve:

1.     Remove the tray of Triple Decker Strawberry Honeys from the freezer.

2.     Remove the moulds and place half a strawberry on top of each Triple Decker to finish the presentation. If you have any strawberry cream left over, you can stick the strawberries onto the Triple Decker Strawberry Honeys using a pea sized amount of the strawberry cream on the under-side of each strawberry.

You will absolutely LOVE these!

Enjoy my gorgeous people!

Much Love,

Candice. Xx

WHERE TO FIND THE INGREDIENTS:

*You’ll find some of these wonderful ORGANIC ingredients right here at the NourishMe Whole Heartedly online shop. YAY!

Like this post? Visit our beautiful website – You’ll love it!

Find Us on Facebook & Instagram!

Nutritional Sources:

http://www.bodyandsoul.com.au/nutrition/nutrition+tips/10+facts+about+coconut+oil,18271

http://www.theguardian.com/lifeandstyle/2013/mar/23/good-for-you-tahini

http://www.webmd.com/vitamins-and-supplements/lifestyle-guide-11/supplement-guide-cinnamon

http://www.livestrong.com/article/298410-what-are-the-health-benefits-of-vanilla-extract/

http://www.nutsforlife.com.au/

http://www.naturalnews.com/035493_raw_honey_health_benefits_antibacterial.html

http://www.nutrition-and-you.com/strawberries.html