Apricot & Coconut Bliss Balls (GF) (LF)

Bliss Balls are the easiest lactose-free, dairy-free, gluten-free morsels of deliciousness with no added refined sugar you can make. These ones are of the apricot and coconut kind and one of my favourites. Just pop the ingredients in a food processor, blitz, roll into balls and after 30 minutes in the fridge, BOOM! BLISS BALLS!

Apricot & Coconut Bliss Balls

INGREDIENTS:
1 cup dried apricots
1 cup desiccated coconut
1 cup almond meal
1 tbsp melted coconut oil
1 tsp vanilla essence
2 tbsp honey


METHOD:

Put all the ingredients into a food processor.
Pulse until well blended and mixture comes together.
Add a little water (tablespoonfuls at a time) if mixture looks to dry.
Roll into bite-sized balls.
Refrigerate for 30 mins.
Serve.

Enjoy!

Lime Meringue Pie Recipe (LF)

Lime Meringue Pie is a tangy take on my most commonly baked dessert, lemon meringue pie. This time it's not just lactose-free....with the help of  Isa Chandra Moskowitz & Terry Hope Romero's "Vegan Pie in the Sky" pg 100 it's vegan too. Even the whipping on the top is vegan! This is essentially Isa and Terry's recipe with a few tweaks to suit my fancy.

Lime Meringue Pie with Vegan Whipping!

INGREDIENTS:

For Crust:
1 3/4 cup vegan biscuit crumbs
3 tbsp sugar
4 tbsp melted margarine
1 tbsy almond milk

For Filling:
1 1/2 cups almond milk
2 tbsy tapioca flour
1 1/2 tsp agar powder
1 can coconut milk
1/2 cup sugar
2/3 cup lime juice
1 tbsp grated lime zest
1 tsp vanilla extract

For Garnish:
Vegan Whipping (click here for recipe)

METHOD:


For Crust:
Preheat oven to 180 degrees celcius.
Combine biscuit crumbs and sugar in a bowl. Drizzle in melted margarine.
Use a spoon to mix around then add almond milk and stir to form a crumbly dough.
Press into a 22cm pie plate.
Bake for 8-10 minutes until firm.
Cool before adding filling

For Filling:
Mix together almond milk, tapioca flour and agar powder in a saucepan. Boil and stir constantly for about 5 minutes until slightly thickened.
Very slowly whisk in coconut milk.
Add sugar, lime juice and zest.
Whisk often for about 10 minutes then turn off heat and add vanilla extract.
Pour into pie shell.
Allow to cool for about half an hour then refrigerate for at least 3 hours until set.

Garnish with Vegan Whipping.

Enjoy!

Just desserts here

Apricot, Sour Cream & Coconut Cupcakes Recipe

Apricot, Sour Cream and Coconut Cupcakes are soft, sweet and absolutely delicous. When covered with an apricot jam glaze they are quite appealing to the eye too. Just take care to ensure they are fully cooled before storing them in an airtight container to prevent them from collapsing.

Apricot, Sour Cream and Coconut Cupcakes - with Apricot Jam Glaze

INGREDIENTS:
220g self-raising flour
45g desiccated coconut
125g butter
230g caster sugar
2 eggs, lightly beaten
250mL apricot nectar
125g sour cream
1 tin apricot halves in juice (or 20 apricot halves)
80g apricot jam

METHOD:

Preheat oven to 180 degrees celcius and line muffin tin with paper cases
Sift flour into abowl
Add coconut.
Melt butter and sugar in a saucepan over low heat until sugar has dissolved. Remove from heat
Whisk egg, apricot nectar aand sour cream in a small bowl.
Add butter and egg mixtures to floue mixture.
Stir with a wooden spoon until combined.
Spoon mixture into muffin cases, placing an apricot half, cut side up, on top of each.
Bake for 15-20 minutes or until a skewer comes out clean.
Transfer to wire rack to cool.
Heat jamm in a small saucepan until melted. Brush a little jam over each cupcake.

Makes 20

Enjoy!

Just desserts here