Coconut and Chocolate Birthday Cake | HAPPY B-DAY TO US | 2 years!

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This is a very special month for us, as you can see; our channel is turning 2! Yep, two years of amazing recipes.

And to celebrate with you – who else, right? – we’ve decided to make one of my favourite cakes: Coconut and Chocolate Birthday Cake. In Brazil this is a very popular cake, usually called Prestígio cake, same name as a famous chocolate bar (similar to Boost).

Of course, I’ve managed to create it in a guilty-free version. 😀 Amazing, I know!

The cake and coconut filling are gluten free, nut free and dairy free, with a minimum of honey to give it just a bit of sweetness. For the frosting, I got better results using pure cream, but this is totally replaceable with coconut cream for a dairy free version.

So, how about you making it for your next birthday too? Your guests will love it, for sure!

Ingredients
  • Cake
    • 6 medium eggs
    • ½ cup of coconut oil, melted
    • ⅓ cup of honey (or any sweetener you like)
    • ⅔ cup of sesame seeds (or sesame seed flour)
    • ⅓ cup of coconut flour
    • ¼ cup of cocoa powder
    • 2 teaspoons of baking powder
    • 1 teaspoon of psyllium husks
    • A pinch of salt
  • Coconut filling
    • 1 cup of coconut milk (or any milk you like)
    • ½ cup of coconut flakes, unsweetened
    • ¼ cup of honey (or any sweetener you like)
  • Chocolate Ganache frosting
    • 340 grams of 85% dark chocolate
    • 1 cup of pure cream
Directions
  1. Cake
    1. In a food processor add eggs, coconut oil, and honey. Mix them for about 5 minutes.
    2. Next, add the sesame seeds and mix for more 4 minutes.
    3. Then, add the coconut flour, baking powder, psyllium husks, cocoa powder, and salt. Mix just enough to incorporate all ingredients.
    4. Grease a cake tin (I’m using one with 16cm of diameter) with coconut oil and cover it with a baking sheet. Then, add in the batter.
    5. Preheat oven at 180C (350F) and bake it for 30 minutes or until a toothpick inserted in the middle comes out clean.
    6. Reserve, letting it cool completely before assembling the cake.
  2. Coconut filling
    1. Add all ingredients in a saucepan and cook it in low heat, stirring always until it gets a thicker consistency.
    2. Reserve and let it cool completely before filling the cake.
  3. Chocolate Ganache frosting
    1. Pour the pure cream in a saucepan and heat it until small bubbles start to form around the pan.
    2. Turn off the heat, add the chocolate and honey. Let it rest for 1 minute.
    3. Mix well until the chocolate melts and you have a smooth mixture.
    4. Pop into the fridge and let it there until is completely cool.
    5. Once cooled, whip up using a stand mixer and reserve.
  4. Assembling the cake
    1. Slice the cake into 3 layers.
    2. Put the bottom layer in a serving dish and spread over it half of the coconut filling.
    3. Next, put the second layer of cake on top of them and spread the other half of filling. Finish by topping with the third layer of cake.
    4. Now, spread the chocolate ganache all over the cake. Here I wanted to create something fancier so I used my piping bag, but you can simply spread everything using a spatula.
    5. It’s done!

Out there: Cocowhip | Sydney

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Cocowip original (plain)
Cocowhip original flavour (plain)

Have you heard about Cocowhip? It seems like this is the new healthy trend this summer here in Sydney.
It is vegan, refined sugar-free and according to their website: this refreshing cream is “loaded with bio-fermented freeze dried coconut water powder providing the equivalent of over 10 cups of Yoghurt!“.

Before trying it I did a bit more research on their website and they say in each 100 grams of the original flavour, you will find 16.1g of carbs, 0.1g protein and 3.7g of fat. However, I’ve found the ingredients list a bit disappointing and not that real food-ish as you can see below:

Ingredients:
Coconut Water, Vegan Premix (Cocowhip Coconut Powder, Corn Starch [Non GMO], Natural Sweetener [Xylitol], Coconut Sugar, Inulin, Guar Gum, Carob Bean Gum, Vegan Mono-diglycerides), Coconut Probiotic (Bio-fermented Coconut Powder, Freeze Dried Coconut Water, Lactobacillus Acidophilus, Lactobacillus Plant Arum).

I understand they need some of these ingredients to get the creamy consistency, like corn starch and guar gum. But I don’t know why they decided to use 3 types of sugar?! There is xylitol, coconut sugar, inulin and I’m not even counting the natural sweetness of coconut water.

Anyways, I’ve decided to take the risk and tried some. Below I have the original one with mango swirl, and hubby got also the original version with gluten free caramel slices and chocolate syrup.

Cocowip with mango and Cocowip with gluten free caramel slices
Cocowhip with mango and Cocowhip with gluten free caramel slices

The ice cream is very, very light, and you can feel it’s not as sweet as a regular ice cream (which is great, but why all those sweeteners?). I found it very refreshing as well, and a nice option for any vegan friends out there. However, it’s not something out of this world, of course, better than regular ice cream but maybe it works better as part of a dish as I saw some cafes doing.

As far as I could understand, they sell the ice cream to cafes and restaurants, and then they make their own creations. These two I had at Heart & Soul Organic Chai Cafe, at Cronulla beach. You can check their website for more locations: www.cocowhip.com.au

Berries Smoothie Bowl | Low Carb Breakfast #8

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How about something refreshing for breakfast? On today’s recipe, you will learn how to make a delicious Berries Smoothie Bowl, very creamy, chilling and naturally sweet.

This is perfect for those hot summer mornings or even to chill out in the afternoon. You can also vary the type of berries, just remember to have them frozen before using, got it?

Ingredients
  • 1 and ½ cups of mixed berries
  • 1 cup of coconut milk (or any other milk)
  • 1 tablespoon of coconut oil
  • 1 tablespoon of chia seeds
Directions
  1. Add berries, coconut milk, and coconut oil in a blender. Blend everything for less than 1 minute, just enough to have all ingredients well combined.
  2. Then turn off the blender and, using a spoon, mix in the chia seeds.
  3. Pour the liquid into a serving bowl and refrigerate it overnight so in the morning the chia seeds will be soaked and give an extra creamy texture to the smoothie.
  4. It’s done! You can top it with extra berries and a tablespoon of coconut cream before serving.

This was the last video of our Low Carb Breakfast series. I hope you enjoyed them as much as we did recording everything. But you know, there’s always more great recipes coming! Keep tuned on our YouTube channel and blog for new videos!

The best gluten free brownies EVER | VALENTINE’S DAY

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🎶 … love is in the air… ❤️

Hi! This is the perfect recipe to surprise someone special this Valentine’s day. Trust me, you can’t go wrong with this recipe. These sweet potato and gluten free brownies are not only healthy but also extremely delicious, much better than many “traditional brownies” out there.

I’ve made them several times and everybody loved, even my picky friends when the topic is real food and healthy recipes. According to them: “this is so delicious, I would never tell it’s healthy too!”. I’m telling you, this recipe is definitely a winner and your loved ones will feel extremely special after having a bite.

After cooking, you can share it fresh from the oven or how about going fancy, placing in a beautiful box and give it as a present?

Ingredients
  • 1 ½ cups (390 grams) of purple sweet potato, mashed (about 4 small units)
  • 2 tablespoons of coconut flour
  • ½ cup of coconut oil
  • ½ cup of cocoa powder, unsweetened
  • 1 large egg
  • ¼ cup of honey (or any sweetener you like)
  • 1 tablespoon of vanilla extract
  • A pinch of salt
  • 1 teaspoon of baking soda
Directions
  1. First, you must use purple sweet potato, ok? The gold one will not give you the same result. Get about 4 small units, wrap them in aluminium foil and preheat oven to 160C (320F). Roast them for 1 hour or until tender.
  2. Later, peel and mash the potatoes. We will use 1 ½ cups only – approximately 400 grams.
  3. In a food processor add all ingredients and mix until very well combined. In case you want to add some nuts, mix all ingredients first, then add ½ cup of the nut you would like and mix a little bit more.
  4. Place a baking paper sheet in a cake tin and pour the mixture in.
  5. Preheat oven to 170C (338F) and bake it for 40 minutes.
  6. It’s done! Now put it in a beautiful box and your Valentine’s Day present is ready to go.

Tip: you can also add ½ cup of pecans (or any other nut you happen to have). I decided to make a nut free version this time. 🙂

Gluten Free Tim Tam | AUSTRALIA DAY

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G’day, mates! To celebrate Australia day this year, I’ve decided to surprise you with this ripper recipe: Gluten Free Tim Tam. That’s right! It’s real and you will learn how to make them now!

In case you’ve been living under a rock and never heard about Tim Tams, they are a crunchy and chocolaty Australian cookie loved by the entire country. It’s the first thing people would say you should try while visiting Australia. Anyways, as the world is not a perfect place, although Tim Tams are, yes, very tasty, they are also packed with sugars, other nasty ingredients, and not gluten-free.

So, as we are celebrating here this special date, I’ve come up with this Gluten Free Tim Tam recipe, which is not only extremely crunchy and chocolaty as a Tim Tam should be, but also gluten-free, nut-free, refined sugar-free, grain-free, and if you choose your chocolate wisely it can also be dairy-free! Yep, this is real life, my friend. 🙂

Also, it has only half of the total carbs a regular Tim Tam would have. Winner, uh?

I really hope you enjoy this recipe as we did here at home. Just remember that although being a healthy recipe when compared to the original cookies, it is still a treat and you should eat it in moderation. 🙂

Ingredients
  • Ganache filling
    • ½ cup (75 grams) of 80% dark chocolate, chopped
    • ½ cup of coconut cream
  • Cookies
    • 1 egg
    • ½ cup of tahini
    • 3 tablespoons of coconut flour
    • 3 tablespoons of coconut sugar (or any sweetener you like)
    • 2 tablespoons of cocoa powder
    • ½ teaspoon of baking soda
    • 1 tablespoon of apple cider vinegar
    • 1 tablespoon of vanilla extract
    • A pinch of salt
  • Chocolate coat
    • 1 cup (150 grams) of 80% dark chocolate, chopped
    • ⅓ cup of coconut oil
Directions
  1. Ganache filling
    1. Using a saucepan heat coconut cream until you see small bubbles forming at the bottom of the pan.
    2. Turn off the heat, add the dark chocolate and put the lid on.
    3. Wait 5 minutes, then stir well until all the chocolate melts.
    4. Transfer the mixture to a small bowl and cover it with cling wrap.
    5. Pop into the fridge for at least 3 hours to set.
    6. Reserve.
  2. Cookies
    1. Add all ingredients into a large bowl and gently work them together using your hands until you have a nice ball of dough. Remember to not overwork the dough, especially on a hot day, as the tahini will release its oils and you will end up with a very greasy dough.
    2. Place the dough between two sheets of baking paper and using a rolling pin (a bottle or can will work fine as well) carefully roll it out, turning it around every so often, until it’s about 0.5 cm thick.
    3. Using a sharp knife, cut the cookies into equally sized small rectangles. Exactly like a Tim Tam would be. I’ve managed to make 30 cookies from this recipe.
    4. Preheat oven at 180C (356F) and bake it for 15 minutes. Let it cool down completely before using. This is important to ensure your cookies will be very crunchy and crispy.
    5. Reserve.
  3. Chocolate coat
    1. In a double boiler, melt chocolate and coconut oil together. Remember to keep stirring the ingredients all the time.
    2. Reserve
  4. Assembling
    1. Now it’s time to assemble these gorgeous cookies.
    2. First, get 8 cookies (already cooled) and then spread over them a thin layer of chocolate ganache (already set).
    3. Next, top each one of them with another cookie, sandwiching them together.
    4. Pop into the fridge for 30 minutes.
    5. Later, dip each cookie sandwich in the chocolate coat and place on the baking paper. Return to the fridge to set before serving.
    6. It’s done! Enjoy in moderation – if you can 😛 – this special treat. 🙂

Important note: for a dairy-free/paleo version, just pick a dark chocolate without dairy. In case this is not sweet enough for your taste, add more of your favourite sweetener to the cookies or use a 70% dark chocolate for the ganache and chocolate coat.