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Agnie’s traditional Cyprus rice pudding

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Agnie’s traditional Cyprus rice pudding
 
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Author: EnHealthy
Ingredients
  • 1 liter coconut milk
  • 1 cup water
  • 400 ml coconut milk from tin
  • 2 tablespoons vanilla extract
  • 2 tablespoons orange blossom water (Anthonero)
  • ¾ cup rice for risotto
  • 1 cinnamon stick
  • 3 full tablespoons (60 g) corn starch
  • 4-5 tablespoons honey
  • 2 teaspoon cinnamon
Instructions
  1. Place a pot over medium heat.
  2. Add the coconut milk, ½ cup of water, rice, coconut cream, cinnamon stick, vanilla and flower water.
  3. Stir and as soon as the mixture comes to a boil, lower heat to medium low and simmer for 30-35 minutes until the rice is cooked and the mixture thickens.
  4. Stir every 2-3 minutes, making sure the rice doesn’t stick to the bottom.
  5. In a bowl, mix the remaining water and corn starch, pour in the pot the water and corn starch mixture. Continue cooking for 1-2 minutes until it thickens a bit.
  6. When ready, add honey, remove from heat and pour the mixture equally in to serving bowls.
  7. Sprinkle with ground cinnamon.
  8. Refrigerate to chill.
Notes
10-12 servings

Red velvet truffles with homemade chocolate sauce

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This recipe is a must try. We are huge fans of red velvet. The usual red vervet recipes are full with artificial ingredients and colour.

We are very proud to present our 100% natural version of red velvet truffles.

This superfood recipe its so easy to make, very nutritious loaded with antioxidants, low in calories, anti aging, improves immunity, increases energy and in combination with cashews is high in protein.

Kids love it because of its vivid colour  and is a great choice for kids parties.

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Red velvet truffles with homemade chocolate sauce
 
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Author: EnHealthy
Ingredients

Red velvet truffles
  • 2 cups (350 g) cashews
  • 1½ cups (90 g) shredded dry coconut + more for coating
  • 1 pre-cooked (80 g) beetroot, chopped
  • 2 tablespoons (20 g) coconut sugar
  • 4 tablespoons (70 g) agave syrup or honey
  • 3 tablespoons vanilla extract

Homemade chocolate sauce
  • 2 tablespoons cacao
  • 2 tablespoons agave syrup or honey
  • 2 tablespoon coconut oil, melted
Instructions
  1. Add the all ingredients to a food processor and process until a dough is formed.
  2. Shape the dough into small balls. The size of a small apricot.
  3. Put the shredded coconut into a small bowl. Roll the truffles in the coconut and place them into airtight container.
  4. Refrigerate for about 20 minutes.
  5. Prepared the homemade chocolate by adding all the ingredients in a small bowl and mix well with spoon.
  6. Drizzle the chocolate over the truffles and refrigerate.
Notes
12-15 Truffles

Healthy peanut caramel bars

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Healthy peanut caramel bars
 
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Author: EnHealthy
Ingredients

Base
  • 1 cup (185 g) cashews
  • ½ cup (60 g) coconut flour or dry shredded coconut
  • ½ cup (50 g) oats
  • 3 tablespoons honey or agave syrup
  • 1 tablespoon vanilla extract
  • 2 tablespoons coconut milk or any other non dairy milk
  • ¼ teaspoon salt
  • ½ cup (45 g) salted peanuts roughly chopped + 2 tablespoons for garnish

Caramel
  • 2 cups (220 g) pitted medjool dates
  • 2 tablespoons peanut butter
  • 2 tablespoons vanilla extract
  • 1 tablespoon coconut oil
  • 2 tablespoons coconut milk or any other non dairy milk

Coating
  • 90 g sugar free dark chocolate
Instructions
  1. Add cashews in a food processor and blend for 2 minutes.
  2. Add the coconut flour, oats, honey, vanilla, coconut milk, salt to the mixture and blend until a dough is formed. Add the peanuts and blend for a few seconds.
  3. Transfer mixture to a baking paper and press with a dough roller to form a rectangular shape of 1 cm height. Pop dough in the freezer to set.
  4. While the dough layer is setting in the freezer, prepare the caramel.
  5. Add in the blender pitted dates, peanut butter, vanilla, coconut oil, coconut milk and blend until smooth and creamy, scrapping down the sides. Set aside.
  6. Remove the dough layer from freezer, top it with the caramel and sprinkle with the 2 tablespoons of the chopped peanuts. Pop back in freezer for 15 minutes to harden.
  7. After ten minutes into freezing, melt the chocolate in a ben mari. When set, remove the dough layer from freezer and carefully slice into 10-12 even mini rectangles.
  8. Carefully dip half of them into the chocolate and drizzle the rest with chocolate.

Chocolate biscuit cake

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Chocolate biscuit cake
 
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Author: EnHealthy
Ingredients

Chocolate biscuit cake
  • 1600gr sugar free digestive biscuits
  • 2 cups 200 gr cacao
  • 4 tins (1600 gr) full fat coconut milk
  • ⅔ cup (200 gr) honey

Chocolate Topping
  • 1 tin full fat coconut milk (400 gr), chilled overnight in the refrigerator
  • 2 tablespoons cacao
  • 2 tablespoons honey

Coconut cream Topping
  • 1 tin full fat coconut milk (400 gr), chilled overnight in the refrigerator
  • 1 tablespoon honey

Toppings
  • 500 gr fresh strawberries for decoration
Instructions

Chocolate biscuit cake
  1. Break the biscuits with your hands and add them to a bowl, add cacao and mix with a spatula.
  2. In another bowl add coconut milk, honey and mix well with a spoon until well combined.
  3. Add the wet mixture in the dry mixture and mix well with a spatula until all of the ingredients are completely combined.
  4. Add the mixture to a round 18 cm pan and refrigerate for 1 hour.
  5. When ready, take out the cake from the pan and prepare the chocolate & coconut cream topping.

Chocolate Topping & Coconut cream Topping
  1. Chill your coconut cream or coconut milk in the refrigerator overnight, being sure not to shake the can to ease separation of the cream and liquid.
  2. Remove the coconut milk or cream from the fridge, remove the lid.
  3. Scrape out the top, thickened cream and leave the liquid behind [reserve it in the fridge for smoothies or cooking rice etc]
  4. Place thick cream in a mixing bowl.
  5. Stir for 30 seconds with a Balloon whisk until smooth and creamy.
  6. Then add cacao and honey and mix until creamy and smooth - about 1 minute. Set aside.
  7. Taste and adjust sweetness as needed.
  8. Follow the same procedure for the Coconut cream topping.
  9. Spread over the chocolate topping first, then the coconut cream topping, decorated with fresh strawberries.
Notes
8-10 servings
(In the picture above the recipe of the chocolate cake is doubled)

 
Chocolate biscuit cake
 
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Author: EnHealthy
Ingredients

Υγιεινή Τούρτα Δούκισσα

Για τη Δούκισσα
  • 4 συσκευασίες (1600 γρ) μπισκότα τύπου digestive χωρίς ζάχαρη
  • 2 φλιτζάνια (200 γρ) κακάο
  • 4 κονσέρβες (1600 γρ) γάλα καρύδας
  • ⅔ φλιτζάνι (200 γρ) μέλι

Επικάλυψη σοκολάτας
  • 1 κονσέρβα (400 γρ) γάλα καρύδας καλά παγωμένη από το ψυγείο
  • 2 κουταλιές κακάο
  • 2 κουταλιές της σούπας μέλι

Κρέμα καρύδας
  • 1 κονσέρβα (400 γρ) γάλα καρύδας κακά παγωμένη
  • 1 κουταλιά της σούπας μέλι

Για διακόσμηση
  • 500 γρ φρέσκες φράουλες
Instructions

Για τη Δούκισσα
  1. Θρυμματίζουμε τα μπισκότα με τα χέρια μας και τα προσθέτουμε σε ένα μπολ.
  2. Προσθέτουμε το κακάο και ανακατεύουμε με μια σπάτουλα.
  3. Σε ένα άλλο μπολ προσθέτουμε το γάλα καρύδας, το μέλι και ανακατεύουμε καλά με ένα κουτάλι μέχρι να ενωθούν καλά.
  4. Αδειάζουμε το μείγμα με το γάλα και το μέλι στο μπολ με τα μπισκότα και ανακατεύουμε καλά με μια σπάτουλα.
  5. Βάζουμε πλαστική μεμβράνη σε 2 στρογγυλά ταψιά με διάμετρο 18 cm, μοιράζουμε σε αυτά το μείγμα και βάζουμε στο ψυγείο για 1 ώρα.
  6. Ξεφορμάρουμε τη Δούκισσα από τα ταψιά.

Επικάλυψη σοκολάτας & κρέμα καρύδας
  1. Ανοίγουμε την κονσέρβα με το γάλα καρύδας και με ένα κουτάλι βάζουμε σε ένα μπολ μόνο την κρέμα - το υγρό στο κάτω μέρος της κονσέρβας μπορούμε να το χρησιμοποιήσουμε σε smoothie.
  2. Χτυπάμε την κρέμα με ένα σύρμα μέχρι να γίνει απαλή.
  3. Προσθέτουμε το κακάο και το μέλι και ανακατεύουμε για περίπου 1 λεπτό, μέχρι να γίνει το μείγμα μας κρεμώδες και λείο και το αφήνουμε στην άκρη.
  4. Ακολουθούμε την ίδια διαδικασία για την κρέμα καρύδας.
  5. Βάζουμε πάνω από τη μια Δούκισσα την επικάλυψη σοκολάτας και στη συνέχεια μερικές φράουλες. Τοποθετούμε από πάνω τη δεύτερη Δούκισσα και γαρνίρουμε με την κρέμα καρύδας και φράουλες. Βάζουμε την τούρτα μας στο ψυγείο να παγώσει πριν τη σερβίρουμε.

 

Lemon cake with citrus ginger jam

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Lemon cake with citrus ginger jam
 
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Author: EnHealthy
Ingredients

Lemon Cashew cream
  • 300 g cashews soaked for at least 3 hours
  • 4 tablespoons vanilla extract
  • ½ cup coconut milk from tin (chilled overnight in the refrigerator)
  • Zest of 1 lemon
  • 4 tablespoons lemon juice
  • 4 tablespoons honey or agave syrup
  • ½ cup coconut oil, melted

CAKE

Dry
  • 1 cup shredded dry coconut
  • 2 cups whole-wheat flour
  • 1 cup coconut sugar
  • 2 teaspoons bicarbonate soda
  • 2 tablespoons poppy-seeds

Wet
  • 2 cups of water
  • ¼ cup white vinegar
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 2 tablespoons vanilla extract
  • 1 cup olive oil

Citrus ginger jam (optional, you can use any jam of your choice)
  • 30 kumquats
  • 4 oranges
  • 1 lemon
  • ½ pomelo
  • 2 tablespoons ginger
  • 3 cups coconut sugar
  • 4 cups water
Instructions

Lemon Cashew cream
  1. Chill your coconut cream or coconut milk in the refrigerator overnight, being sure not to shake the can to ease separation of the cream and liquid.
  2. Remove the coconut milk or cream from the fridge, remove the lid.
  3. Scrape out the top, thickened cream and leave the liquid behind (reserve it in the fridge for smoothies or cooking rice etc).
  4. Pour all ingredients for the lemon cashew cream in a blender and blend scraping down the sides as needed until the mixture becomes smooth and creamy.
  5. Refrigerate until the cake cools down.

CAKE
  1. Preheat the oven in 180°C. Lightly grease two 20 cm round cake pans and line the bottom with baking paper.
  2. In a large bowl, mix all the dry ingredients.
  3. In a separate bowl mix all the wet ingredients. Pour the wet mixture into the dry mixture and whisk until well combined.
  4. Fill half of the mixture into a round cake pan and the other half to the other pan, bake for 30-40 min at 180c, or until a long toothpick inserted into the center comes out clean. Let it cool down completely.
  5. Once cooled, add a thick layer of citrus-ginger jam and cashew cream on top of the first cake layer. Place the second cake layer on top of the first and add cashew cream.
  6. Garnish the top of the cake with poppy seeds and flowers.

Citrus ginger jam
  1. Cut the kumquats in half and remove all the seeds. Set the seeds aside.
  2. Peel of sections of the skin of the oranges, lemon and pomelo with a vegetable peeler, getting as much of the skin off as possible, avoiding bitter white pith.
  3. Cut of the white pith left on the oranges, lemon and pomelo. Sliced them into 2 cm thick slices and remove all the seeds making sure you get all the seeds. Set seeds aside (don’t throw them away, they’re full of pectin)
  4. Cut the orange and lemon slices in cubes.
  5. Pull away the membrane that surrounds pomelo's each slice.
  6. Secure all seeds in a cheese cloth tied into a bundle or a tea ball.
  7. Place all citrus in a saucepan, add the cheesecloth bundle the water and bring to boil then simmer for approx 40 minutes, stirring occasionally.
  8. Remove the cheesecloth bundle from the saucepan and pour the jam in a blender, blend for 1 minute and pour the jam back in the saucepan, add coconut sugar the cheesecloth bundle and simmer for 15-20 minutes, stirring occasionally.
  9. Remove the saucepan from heat and the cheesecloth bundle, ladle jam into sterilized jars, let them cool completely, seal them and refrigerated and used within 3 weeks.
Notes
8 Servings

Amygdalota (almond truffles) with matcha

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Amygdalota (almond truffles) with matcha
 
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Author: EnHealthy
Ingredients
  • 1 cup (200 g) of almonds without the skin
  • 2 tablespoons of flower water
  • 2 tablespoons of honey
  • 1 teaspoon matcha powder

Coating
  • 1 teaspoon matcha powder
  • 2 tablespoons of dry, shredded coconut
  • 7 whole cloves
Instructions
  1. Pour the almonds in a food processor and blend for 2 minutes. Add the flower water and honey to the mixture.
  2. Blend it again until a dough is formed. Divide the dough into 2 equal portions.
  3. Place one of the portions of dough back into the food processor.
  4. Add 1 teaspoon of matcha powder and blend until the dough becomes green.
  5. Shape 7 small balls from the white batch of dough. Shape 7 small balls of dough from the green batch.
  6. Put the shredded coconut into a small bowl.
  7. In another bowl, place the remaining matcha powder.
  8. Roll the green truffles in coconut. Dip half of the white truffles in matcha powder.
  9. Stick a clove into the white truffles for aesthetics and aroma.
  10. Place the almond matcha truffles into an airtight container and refrigerate for about 1 hour. Consume within 5 days.
Notes
14 Truffles

For more information & recipes about Matcha refer HERE

Key Ingredient: Matcha

FIND OUT Matcha NUTRITIONAL BENEFITS

Matcha-nutritional-benefits

Truffles with carob syrup (As seen on TV)

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Truffles with carob syrup (As seen on TV)
 
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Author: EnHealthy
Ingredients
  • 1 cup raw cashews
  • 1 cup dates
  • 1 cup oats
  • 5 tablespoons carob syrup
  • 1 tablespoon honey or agave syrup (optional)
  • 1-2 tablespoons dry shredded coconut for topping
Instructions
  1. Place the raw cashews, dates, oats, carob syrup, honey in a food processor and mix well, refrigerate for about 20 minutes.
  2. Remove the mixture from the refrigerator, scoop out 1 tablespoon amount and roll into balls. You can make about 15 truffles.
  3. In a small bowl, put a few tablespoons of shredded coconut. Roll each ball in the coconut and place them into airtight container.
Notes
15 Truffles

 

Cupcakes with grape syrup and vegan chocolate whipped cream

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Cupcakes with grape syrup and vegan chocolate whipped cream
 
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Author: EnHealthy
Ingredients
  • ¾ cup (185 ml) grape syrup or any other liquid sweetener
  • 1½ cup (350 ml) water
  • ¼ cup (35 ml) apple cider vinegar
  • 1 tablespoon (5 g) liquid vanilla
  • ¾ cup (125 ml) olive oil
  • 1 cup (50 g) dried shredded coconut
  • 2 cups (250 g) whole grain flour
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda

Vegan Chocolate whipped cream
  • 75 g sugar free dark chocolate
  • 200 g cashews
  • 50 g almonds
  • 1 tin coconut milk
  • (refrigerated overnight)
  • 25 g cacao
  • pinch of salt

Toppings
  • 1-2 dry strawberries roughly chopped
  • 1 teaspoon cacao nibs
  • 1 teaspoon coconut flakes
Instructions
  1. Preheat oven to 180°C.
  2. Place all ingredients for the cup cakes in a food processor and blend until well combined. Pour mixture into cup cake cases and bake for about 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  3. Remove from baking pan and allow to cool at room temperature.

Vegan Chocolate whipped cream
  1. Melt the chocolate in a double boiler.
  2. Add the cashews and almonds to a food processor and process until the mixture is smooth.
  3. Add the melted chocolate, the coconut milk (both cream from the milk and the liquid in the bottom of the tin), the cacao and salt in a food processor.
  4. Process for a few seconds, until smooth and creamy.
  5. Transfer to a bowl and refrigerate for at least two hours.
  6. Frost cupcakes depending on your preferred design. Top each cake with dry strawberries, cacao nibs and coconut flakes.
Notes
12 cupcakes

For easy ways on how to make coconut whipped cream, refer HERE, from mykingcook.com.

Butternut squash vegan cheesecake

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Butternut squash vegan cheesecake
 
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Author: EnHealthy
Ingredients

CRUST
  • ¼ cup (60gr) buckwheat groats
  • ½ cup (25 gr) shredded dry coconut
  • ¼ cup oats
  • ¾ cup medjool dates (without pits)
  • 2-3 tablespoons coconut oil
  • 2 tablespoons vanilla extract

CREAM
  • ¾ cup (130 gr) cashews (soaked overnight)
  • 1 cup (100 gr) walnuts (soaked overnight)
  • 1 can coconut cream, use only 2 tablespoons from the chilled cream (chilled overnight in the refrigerator)
  • 3-4 tablespoons honey or maple syrup
  • 2 tablespoons vanilla extract
  • 1 teaspoon of the spice mix
  • Juice of ½ orange
  • Zest of ½ orange
  • 200 gr butternut squash shredded and squeezed to drain

SPICE MIX
  • 4 teaspoons cinnamon
  • 2 teaspoons ginger powder
  • ¼ teaspoon clove powder
  • ¼ teaspoon nutmeg powder
  • 1 teaspoon all spice

TOPPING 1 (Vanilla coconut cream)
  • The rest of the coconut cream
  • 1 tablespoon honey
  • 2 tablespoons vanilla extract

TOPPING 2 (Chocolate sauce)
  • 3 tablespoons coconut oil (melted)
  • 1 tablespoon honey or maple syrup
  • ½ teaspoon of the spice mix
  • 2 teaspoons cacao
Instructions
  1. Chill the can of coconut milk in the refrigerator overnight, being sure not to shake the can to ease separation of the cream and liquid.
  2. Remove the coconut milk from the fridge, remove the lid. Scrape out the top, thickened cream and leave the liquid behind.

CRUST
  1. Pour buckwheat in a food processor, process for 1 minute, then add dry coconut, oats, dates, vanilla, coconut oil and process until a loose dough forms. If too dry add a bit more melted coconut oil.
  2. Oil the sides of a 20cm spring form pan and transfer mixture in the pan, press down until it’s evenly distributed.

SPICE MIX
  1. In a jar, pour cinnamon, ginger powder, clove powder, nutmeg powder and all spices, close the jar with the lid and shake until well combined.

CREAM
  1. Pour cashews, walnuts, 2 tablespoons of the chilled coconut cream, honey, vanilla extract, spice mix, juice of the orange, zest and shredded butternut squash in the food processor, blend, scraping down the sides as needed until the mixture becomes smooth and creamy. Add the cream onto the crust and put it in the freezer for 1 hour.

TOPPING 1
  1. In a bowl add the remaining coconut cream, honey, vanilla extract and mix well. Refrigerate.

TOPPING 2
  1. Pour all ingredients for the chocolate sauce in a bowl and mix well.
  2. To serve, remove from the spring form pan and top with the vanilla coconut cream. Drizzle with the chocolate sauce and sprinkle with the spice mix.
Notes
8 servings

Easy 5 ingredient truffles

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Easy 5 ingredient truffles
 
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Author: EnHealthy
Recipe type: Easy 5 ingredient truffles
Ingredients
  • ¾ cup (45 gr) shredded dry coconut + 2-3 tablespoons for coating
  • 1⅓ cup (250 gr) raisins
  • ¾ cup (130 gr) raw cashews
  • 1 cup (85 gr) oats
  • ½ cup (140 ml) rice milk
  • optional: 1 tablespoon vanilla essence
Instructions
  1. Put all ingredients except rice milk and vanilla in a food processor and blend until everything are combined.
  2. Add rice milk and vanilla to the mixture and blend again until a loose dough is formed.
  3. Shape the dough into small balls, around 30.
  4. In a small bowl, put a few tablespoons of shredded coconut. Roll each ball in the coconut and place them into airtight container.
  5. Refrigerate for about 1 hour. Consume within 5 days.
Notes
30 Truffles

 

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