I made these on request of my 5 year old who said to me that he hasn’t had these little treats in a very long time!
I altered my recipe a little and removed the sunflower oil therefore there is no added fat in this recipe.
https://shivaaydelights.wordpress.com/2014/02/28/chocolate-snowballs/
Have a go! They taste good and the children love ’em!
I made these on request of my 5 year old who said to me that he hasn’t had these little treats in a very long time!
I altered my recipe a little and removed the sunflower oil therefore there is no added fat in this recipe.
https://shivaaydelights.wordpress.com/2014/02/28/chocolate-snowballs/
Have a go! They taste good and the children love ’em!
I’ve been wanting to make Lamingtons, for quite some time now but when my son said he wanted a chocolate cake with coconut for MY BIRTHDAY…then that worked for me! I’m just really happy we like the same sweet things lol!
A massive chunky, glossy ganache covered chocolate fudge cake topped off with naturally crunchy sweet coconut! Ummmm loved it! We all did!
I had to share some cake with you all…I hope you enjoy it, as much as we did! Have a beautiful day friends! See you soon! Much love, D x
Click on the blue link below for the recipe…
My favourite chocolate fudge cake recipe…just top with extra coconut!
When I see potential ingredients waiting to be used, I don’t hang about! I had to turn a couple of lonely ripened bananas into something more yummy. Then the ideas started flowing and I decided on a banana loaf with coconut. Quick, satisfying and a sweet comfort on this winter morning that looks like spring time but is still holding onto the winter temperatures!
I distributed most of it amongst some friends, I hope they enjoyed it! It’s great that it’s low in fat and the moisture and decadence comes from the lush bananas. Do let me know how you like it. Have a wonderful day, much love D x
INGREDIENTS
150g sugar
2 large ripe bananas mashed
40g desiccated coconut
50g butter
2 eggs
180g plain flour
1 tsp baking powder
METHOD
Preheat oven to 180°c, line and grease a loaf tin
Cream together the sugar and butter in a food processor, then add in the mashed banana. Combine well into the mixture
Whizz in the eggs then fold in the flour, baking powder and coconut
Pour the mixture into the loaf tin and bake for 40 to 50 minutes or until a skewer comes out clean when inserted into the bread
Once done, slice snd serve warm with some creamy butter
I found some Toy Story sugar cake icon toppers so had to surprise my little ones with a cake. I just whizzed everything together and had a sponge base ready. My eldest loves coconut, so this came into play. End result a cute looking slim line sponge as I didn’t want them to have too much, that disappeared in minutes, especially as their Daddy helped eat it too. The almond extract tastes sooo good with the coconut and sugar! Yummmmm!
What was really cute was that my 3 year old would not eat the sugar characters as he said “No! Mummy, I can’t eat them, they are my friends!” Lol!
Have a tremendous day and I shall see you all tomorrow friends, much love D x
INGREDIENTS
110g Self raising flour
80g butter/low fat butter spread
60g sugar
1 large egg
2/3 tbsp milk
1/4 tsp almond extract
1 level tsp baking powder
Topping
1 cup icing sugar
Few tsps of water
Toy Story sugar paper icons
Desiccated coconut
METHOD
Preheat the oven to 180°c, grease a small round cake pan
Put all the ingredients into a food processor or a large mixing bowl. Combine until you get a smooth cake batter
Place in the oven for 15 to 18 minutes, ensuring it’s cooked through
Meanwhile prepare the icing. Slowly add the water and mix until a sticky yet slightly runny icing forms
Once the cake is done, wait for it to cool down completely. Then spread out the icing on top sprinkle on the coconut and add the icons
It’s ready for those little eager hands to grab!
This is one of my favourite traditional dishes of the region of Gujarat in India. Gram flour and fresh yoghurt based pasta sheets, rolled into tasty little delights. This is the second time I have made them and normally coriander is used as a garnish but I wanted to change it up a bit as I do! I found some crisp fresh baby spinach, shredded it and garnished the khandvi along with coconut
Have a look Tangy rolls of khandvi with baby spinach
Try them out and let me know how you like them..Have a gorgeous weekend friends! Much love, D x
Melissa’s absolutely incredible coconut gelato looks crazy gooooood! I can’t wait to try this. My mouth is watering just by looking at the amazing pictures!
Awesome work honey!
Thanks for sharing xMuch love, D x
If you’ve been hanging around here for a while, you might know that my mom has a lot of food intolerances. We don’t get to share as many meals as I would like now that we live in different cities, but I am always looking for recipes and treats to share with her!
Ice cream has been kind of a doozy. When I was in high school, my mom and I used to have “Girls Weekend” regularly—basically two days packed full of shopping, Taco Bell (don’t judge me), chick flicks, and enormous amounts of ice cream. We still talk about doing that, but there are so many roadblocks! I have a toddler; she can’t eat ice cream. The capstone of the whole weekend, staying up late and eating ice cream until we make ourselves sick, has taken on a whole new meaning for her.
I know there are tons of…
View original post 861 more words
I was wanting something soothing and satisfying ~ so I made my way to my store cupboard and pulled out a heavy glass jar full of red lentils.
I decided on a daal, full of flavour and aromatic spices. I added coconut milk to make it that bit more special. It really makes it rich and super smooth. Also a sweetness is provided through the coconut that really transforms this dish.
It really made my evening and for me brought home comfort within, on a Friday evening leading to a relaxing weekend with family and loved ones! Have a super Saturday friends! Enjoy! Much love D x
INGREDIENTS
250g red lentils
400 ml coconut milk
330 ml water
1/2 can crushed tomato passata
1 medium onion finely chopped
3 cloves garlic crushed
1 tsp finely grated ginger
1 tbsp sunflower or vegetable oil
1 green chilli chopped finely
1 tbsp garam masala
2 cloves
1 cinnamon stick
1 1/2 tsp salt
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric powder
1/2 tsp black mustard seeds
1/2 tsp cumin seeds
Pinch of asafoetida
Squeeze of lemon juice
Handful of chopped coriander
METHOD
• Wash the lentils in cold water a few times then put into a medium sized saucepan along with the coconut milk and water. Bring this to a boil and then gently simmer for 15 minutes until lentils are tender and mushy. Add more water if needed to cook the lentils
• In a separate saucepan heat up the oil on a medium heat. Add the mustard, cumin seeds, cloves, cinnamon stick and pinch of asafoetida and cover. Once the seeds start to pop slowly put in the onion, garlic and ginger with the chilli, mix well and let onions cook for a further 3 minutes
• Add the tomato passata with salt, turmeric, ground cumin, ground coriander powder and garam masala. Mix, then cover and gently simmer for 5 minutes
• Finally combine the coconut lentil mixture with the tomato base. Pour the lentils into the base and gently simmer on a low heat for 15 minutes stirring occasionally
• Finish with a squeeze of lemon juice and chopped coriander and it is now ready to serve alongside some jeera rice and fresh naan bread
My love of lemons has now extended to limes too. Anything citrusy and I am there! So for the weekend I thought I would bake you all a cake. I put coconut in it to give it a more tropical feel and the syrup over the top is so lush and tart. It really compliments and cuts through the richness of this buttery cake.
I combined the lemon and lime in the syrup to add a buzz to this recipe and boy did it! It also became a crispy sugar top glaze as it cooled down. I loved the end pieces as the syrup really stuck to the edges! My mouth is watering! Ok! I’d better stop talking and wish you a restful weekend! Much love D x
I’m also joining the party over at my lovely friend Angie’s place @ The Novice Gardener It’s Friday Fiesta time! Come on over! 🙂
INGREDIENTS
130g unsalted butter softened
170g granulated sugar
2 large free range eggs
Zest of 1 lemon
½ tsp lemon essence
175g self raising flour
Pinch of salt
50g desiccated coconut
4 tbsp milk
Syrup for cake
4-5 tbsp granulated sugar
Juice of 1 lemon
Juice of 1 lime
METHOD
• Preheat the oven to 180°c, 350°c. Grease and line a long loaf tin
• In a food processor on large mixing bowl cream the butter and sugar, add the eggs and mix well
• Add the lemon zest plus the essence, fold in the flour, salt and coconut
• Pour out the batter into the tin and bake for 40-45 minutes or until a skewer comes out clean when poked
• In the meantime, make the syrup by gently heating the lemon and lime juice with the sugar. Take off the heat as soon as the sugar melts
• Once the cake is done. Make tiny holes along the top and pour over the syrup so that it is absorbed into the cake
• Leave the cake to cool in the tin and lastly sprinkle with some desiccated coconut
I have never been so inspired as I am now, from all of you my fellow friends. I am learning so much from everyone and am becoming open to the idea that healthy food can really be tasty food. I am finding myself being drawn to super food options all the time when buying ingredients! And as a result am coming up with all different types of recipes!
I absolutely adore chocolate and nuts together! Also coconut is my ultimate favourite. With this in mind I created these delightful yummy coconut chocolate and date balls. Which my little one insists on calling ‘chocolate snowballs’
You have to make these! There is no doubt in my mind that you and your family will not love them. I have had family and friends requesting me to make some for them and I have a back order to fill! I find they are so therapeutic to make too! Just to see my little ones enjoy them sooo much but at the same time KNOW how healthy and nutritious they are makes what I do worthwhile!
Have a beautiful weekend and enjoy time with your loved ones, much love D x
INGREDIENTS
200g chopped dates
120g walnuts
70g desiccated coconut
50g raisins
1 tbsp heaped nutella/chocolate spread
1 tbsp heaped cocoa powder
1 tbsp sunflower oil
1 tbsp maple syrup
METHOD
• In a food processor, grind all the ingredients apart from the coconut into a paste ball
• Use a little oil in the palm of yours hands and roll out balls to a typical truffle bite size
• Dip and cover completely in the coconut and set aside on a plate. Repeat for the rest of the mixture and chill in the fridge for at least an hour
These snowballs are joing the party over at Fiesta Friday #5 hosted by my friend Angie @ The Novice Gardener come join us x
Shivaay Delights 