This past week I have been a bit under the weather and was looking for a soothing snack. I decided to make my own frozen yoghurt, but with coconut yoghurt. I added the raspberries for their antioxidants and the ginger to help my immune system (and to scare away my cold) – it seems to have worked a treat!
This frozen coconut yoghurt is the perfect dish to eat when you’re sick or to cool you down this coming summer.
Frozen raspberry ginger coconut yoghurt
- 1/2 cup frozen raspberries
- 1/2 cup coconut yoghurt
- 1 tsp fresh ginger, peeled and grated
- Place all ingredients in a blender/food processor.
- Blend/process for 3-5 minutes until well combined.
- Serve and eat immediately. Enjoy!
What soothing snacks do you eat when sick?
When my sister visits she always requests pancakes and a cake of some variety. As I’ve been making a lot of chocolate desserts lately I thought I’d mix it up and keep it light by making a fruit cheesecake.
The flavours for this cheesecake were inspired by a fig, date and pistachio baked tart I used to make so this is my raw cheesecake version.
I incorporated the dates and pistachios into the base as I wanted to leave the figs of the filling.
I love the flecks of green the pistachios lend this base. It turns what could be any other cheesecake base into something special and contrasts well with the pink from the raspberries.
Pouring the filling
I added raspberries to give the cheesecake a beautiful pink colour. I know this slightly veered away from my original flavour inspiration but I believe it enhances the flavour of the filling.
Ta-da! Ready for the freezer
Not only do the colours complement one another, the flavours do too. They are so fresh and fruity! This cheesecake melts in your mouth and takes your tastes buds on a journey!
Fresh and colourful!
The cheesecake can be stored in a sealed container in the freezer for up to two weeks (cut into slices before freezing). It can also be stored in the fridge in a sealed container for up to four days.
Raw fig raspberry pistachio cheesecake
- 1 cup raw pistachios
- 1 cup raw macadamias
- 8 medjool dates, pitted
- 2 cups raw cashews
- 8 figs, dried
- 1/4 cup 100% pure maple syrup
- 2 tsp vanilla extract
- 1 TBSP lemon juice
- 4 TBSP coconut oil
- 1 cup almond milk
- 1 1/2 cup raspberries, fresh or frozen
- Place all base ingredients in a food processor and process for 3 minutes or until crumbly.
- Press into a 28cm tart pan which has been lightly greased with coconut oil and lined on the bottom. Place in the freezer for 20 minutes.
- Place all filling ingredients into a Vitamix or food processor and process for 5 minutes or until smooth.
- Pour into cheesecake base and even out with a spatula.
- Place in the freezer for 1 hour, or until solidified.
- Decorate, cut into 16 slices and serve. Enjoy!
I’d love to hear what flavour your favourite fruity cheesecake is?!
What better way to spoil your Mum on Mother’s Day this Sunday than with decadent yet healthy pancakes for breakfast?! You really can’t go wrong with chocolate for breakfast either.
Rolled oats blended into oat flour
To make my own oat flour I placed rolled oats in a blender for 1 minute until they became a flour-like consistency. If you don’t want to blend oats, you can buy oat flour from most health food stores.
Oats are full of fibre meaning you will feel fuller for longer. They also help to regulate blood sugar levels.
Chocolately pancake batter
This batter is quite thick in consistency, if you prefer your pancakes thinner just add more nut milk. I didn’t as I think they would have become too difficult to flip.
The batter is surprisingly quite light in colour until you flip them, then they become a rich chocolate colour.
Raspberry coconut chia jam
Lately, I have been really enjoying making my own jam. It is so easy and I love knowing exactly what ingredients are going into it. I didn’t sweeten this jam as I like the tartness of the raspberries against the cacao flavour. However, feel free to add some honey or maple syrup to suit your taste buds.
All stacked up!
By layering the pancakes and the raspberry jam it resulted in a each mouthful bursting with flavours.
Cacao cinnamon pancakes with raspberry coconut chia jam
Makes 5 (serves 1)
Cacao cinnamon pancakes
- 1/2 cup gluten free oat flour
- 1 tsp baking powder
- 1/2 cup rice milk (can use almond milk or other nut milk of choice)
- 1 TBSP coconut oil, extra for frying
- 1 TBSP cacao powder
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
Raspberry coconut chia jam
- 1 cup frozen raspberries
- 1 TBSP chia seeds
- 1 TBSP shredded coconut
- 1 TBSP water
- In a medium bowl, mix together the oat flour baking powder, milk, coconut oil, cacao powder, cinnamon and vanilla extract.
- Heat 1 TBSP coconut oil in a large fry pan over a medium heat. Spoon batter onto the pan. Flip pancakes when little bubbles start to appear and cook on other side. Repeat until all the batter has been cooked.
- In a small saucepan place the raspberries over medium heat. Stir occasionally for 5 minutes, or until raspberries defrost.
- Stir in chia seeds and shredded coconut and cook the mixture down until it thickens to your desired consistency. Add water if it becomes too thick.
- Layer pancakes with raspberry jam, then place the nut butter on top and sprinkle with shredded coconut. Enjoy!
They didn’t last long…
How do you plan to spoil your Mum this Mother’s Day?
Coconut and raspberry are a match-made in cake heaven. I don’t know why I hadn’t thought of this combination earlier! I love the pink colour from the raspberries throughout the cake, it definitely entices you to eat it. They also provide the cake with a tartness which contrasts against the honey used to sweeten it.
Even though this cake is quite dense, the batter is surprisingly ‘dry’. Don’t be alarmed by this, it will turn out once cooked!
Ready for the oven
Make sure you line the cake tin to ensure the cake can be removed easily once cooled. Don’t flatten the cake batter too much before cooking it as it doesn’t rise much. The little peaks provide a rustic look, plus they become crunchy once cooked!
Cooked and cooled
This cake is quite dense however I love the use of desiccated coconut as it breaks up the almond meal and provides another element of texture.
This can be stored in a sealed container in the fridge for up to 4 days.
Coconut raspberry cake
- 2 1/2 cups almond meal
- 1/2 cup desiccated coconut
- 1 tsp baking powder
- 4 eggs
- 1/2 cup coconut oil
- 1/2 cup honey
- 1 1/2 cups frozen raspberries, thawed*
- Coconut yoghurt for serving
- Preheat oven to 180C/350F. Grease and line a 9 inch round cake pan.
- Combine the almond meal, desiccated coconut and baking powder in a medium sized bowl.
- In a jug whisk the eggs, coconut oil and honey and add to the dry ingredients. Mix until well combined.
- Fold through the raspberries and pour into cake pan.
- Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean.
- Allow to cool in the pan before turning it out onto a plate. Slice, serve with coconut yoghurt and enjoy!
Note: thaw the raspberries by leaving them on the kitchen bench, don’t microwave or heat them over the stove as they will lose their shape and add too much liquid to the cake.
Do you like the combination of coconut and raspberry for a cake?