The Passionate Pantry

"If you have a dream, you have a responsibility to yourself to make it come true; because if you don't, you're just a dreamer" Marco Pierre White

Menu
  • Home
  • About Gina
  • Recipes
    • Baking
      • Biscuits / Crackers
      • Breads
      • Cakes
      • Cupcakes
      • Muffins
      • Icings
      • Pastry
      • Scones
      • Slices
    • Main Ingredients
      • Chocolate
      • Dairy
      • Eggs
      • Grains
      • Legumes
      • Meats
      • Nuts / Seeds
      • Pasta
      • Poultry
      • Seafood
      • Vegetables
    • Meals and Courses
      • Breakfast
      • Dessert
      • Dinner
      • Drinks
      • Lunch
      • Nibbles
      • Salads
      • Sauces / Condiments
      • Soups
      • Spreads / Dips
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Nut Free
      • Paleo
      • Raw
      • Vegan
      • Vegetarian
    • Recipes from A – Z
    • Close
  • Thermomix
  • Art Classes
  • Suppliers
  • Contact Gina
You are here: Home / Recipes / Special Diets / Dairy Free / Coconut Lime and Chilli Bites

Coconut Lime and Chilli Bites

09/12/2015 by Gina Leave a Comment

RECIPE UPDATE SEPTEMBER 2017:

I played around with this recipe recently and decided to make them more “savoury” by adding chilli and black pepper … and my goodness, they were delicious!  At the same time I made them using a mix of toasted pepitas and sunflower seeds as I needed to make then nut free and the flavour was amazing!  So I have adjusted the recipe to include the chill and pepper, and added a notation about the seeds too.  To add a bit more “solidness” to the balls I also replaced 50g of the coconut with coconut butter (not coconut oil) which you can buy from health food stores and some grocery stores, or make it yourself (see here).  Hope you like this variation (variations are in italics in case you prefer the original)

You know you are on a winner when you see people’s eyes light up as they enjoy a mouthful of something special! That is what happened when we sampled these Coconut Lime Bites demonstrated to us at a cooking class at Gwinganna Health Retreat.

Like lots of Gwinganna recipes, this recipe can be adapted to suit your own tastes … stick with the main ingredients, but add extras to take it up a notch … Stacey, their head chef and demonstrator, suggested adding fresh chili (as much or as little as you like); replacing the cashews with any nuts or seeds that you like – or a combination of them; and replace honey with maple syrup (to make them vegan).

If you wish you can replace the lime juice and zest with coconut milk or cream, but to be honest I think the combination of the lime with the coconut is what makes these bites so special.

Stacey also confirmed that this recipe was used as a base for a slice we had that morning which was “divine”! The recipe was made just as is and spread into a slice tray, then topped with a “jam” that consisted of Medjool dates and defrosted frozen berries, mixed together in a blender with some chia seeds until it was “jammy” … that was spread on top of the base, and then the slice was heavily sprinkled with shredded coconut and toasted macadamia nuts. It was firmed up in the fridge before cut into fingers. Slice will last for about two weeks in the fridge … it was amazing!

These lovely balls will keep in the fridge for a couple of weeks, and can be frozen if you wish to make them well ahead.

I have adjusted the recipe slightly by toasting the nuts first, but raw nuts can be used if you prefer. Also ensure that you use the full amount of lime juice (150g), as coconut soaks up liquid well so these will firm up whilst sitting.  I have also coated the balls in desiccated coconut, but finely chopped nuts would be delicious too.

I used almonds for my base
Nuts mills for 6 seconds
All other ingredients added …

… and incorporated until it sticks together
Mixture is shaped into balls
… and ready to eat

 

 

Coconut Lime and Chilli Bites
 
Save Print
Prep time
15 mins
Total time
15 mins
 

... and ready to eat



You know you are on a winner when you see people’s eyes light up as they enjoy a mouthful of something special! That is what happened when we sampled these Coconut Lime Bites demonstrated to us at a cooking class at Gwinganna Health Retreat.

Like lots of Gwinganna recipes, this recipe can be adapted to suit your own tastes … stick with the main ingredients, but add extras to take it up a notch … Stacey, their head chef and demonstrator, suggested adding fresh chili (as much or as little as you like); replacing the cashews with any nuts or seeds that you like - or a combination of them; and replace honey with maple syrup.

If you wish you can replace the lime juice and zest with coconut milk or cream, but to be honest I think the combination of the lime with the coconut is what makes these bites so special.

Stacey also confirmed that this recipe was used as a base for a slice we had that morning which was “divine”! The recipe was made just as is and spread into a slice tray, then topped with a “jam” that consisted of Medjool dates and defrosted frozen berries, mixed together in a blender with some chia seeds until it was “jammy” … that was spread on top of the base, and then the slice was heavily sprinkled with shredded coconut and toasted macadamia nuts. It was firmed up in the fridge before cut into fingers. Slice will last for about two weeks in the fridge … it was amazing!

These lovely balls will keep in the fridge for a couple of weeks, and can be frozen if you wish to make them well ahead.

I have adjusted the recipe slightly by toasting the nuts first, but raw nuts can be used if you prefer. I have also coated the balls in desiccated coconut, but finely chopped nuts would be delicious too.

I have adjusted the recipe slightly by toasting the nuts first, but raw nuts can be used if you prefer. Also ensure that you use the full amount of lime juice (150g), as coconut soaks up liquid well so these will firm up whilst sitting. I have also coated the balls in desiccated coconut, but finely chopped nuts would be delicious too.
Author: Gina @ The Passionate Pantry
Serves: 30 balls using tablespoon measure
Ingredients
  • 150g toasted cashews (or a mix of toasted pepitas and sunflower seeds)

  • 250g desiccated coconut
  • (or 200g desiccated coconut and 50g coconut butter)
  • 1 tsp sea salt flakes
  • 1 tsp chilli flakes
  • ¼ tsp coarsely milled black pepper
  • 80g honey
  • 3 limes, zest and juice (you need 150g liquid)

  • extra desiccated coconut for coating
Instructions
  1. Place nuts into TM bowl and mill 6 seconds / speed 7
  2. (if using seeds place into TM bowl and mill 2 seconds / speed 6, stir around bowl and repeat 2 seconds / speed 6)
  3. Add rest of ingredients and mix 6 seconds / speed 7
  4. Stir around bowl and repeat 6 seconds / speed 7
  5. Remove mix from bowl and allow to sit for 30 minutes to firm up, making it easier to roll
  6. Using a tablespoon measure roll into balls and coat in extra coconut
  7. Best stored in the fridge
3.5.3208

Share this:

  • Click to email a link to a friend (Opens in new window)
  • Click to print (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)

Related

Filed Under: Dairy Free, Gluten Free, Main Ingredients, Meals and Courses, Nibbles, Nuts / Seeds, Paleo, Raw, Recipes, Special Diets, Vegan, Vegetarian

« Apple and Berry Crumble Cake
Soft Gingerbread Loaf »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

  • Facebook
  • Instagram
  • Pinterest

Subscribe to our Newsletter

Search this site

Browse Our Recipes

Latest Recipes

Brown Sugar Meringue Bites

Lemon Sugar Syrup

Sourdough: Discard Crackers

Connect on Pinterest

The Passionate Pantry

Pinterest

Connect on Facebook

Cover for The Passionate Pantry
2,772
The Passionate Pantry

The Passionate Pantry

As a lover of all good food, I get so much joy from sharing whatever knowledge, techniques, tips, hi

The Passionate Pantry

2 months ago

The Passionate Pantry

About Gina - The Passionate Pantry

www.thepassionatepantry.com.au

UPDATE JUNE 2022 Beautiful foodie friends ... I must come clean! After “missing in action” for some months, the guilt of not posting recipes has finally got to me. I always knew there would come a...
View on Facebook
· Share

Share on Facebook Share on Twitter Share on Linked In Share by Email

Connect on Instagram

thepassionatepantry

Flourless Chocolate Olive Oil Cake … this is not Flourless Chocolate Olive Oil Cake … this is not a large cake (it’s baked in a 20cm round cake tin), but it is rich, dark and dense and a small slice is just perfect.

Here I have served it with a raspberry coulis as I had some in the fridge, and a dollop of fresh cream. But I have also offered a recipe for a “Coffee Cream” in the post to serve with the cake too.

This version is nut free (I have used toasted sunflower seeds), but you can also use almonds if nuts are not an issue in your home.

The cake is also dairy free, is very quick to make, and gives you eight serves similar to what you see in the post here:

https://www.thepassionatepantry.com.au/flourless-chocolate-olive-oil-cake/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#bakedtreats
#feedingthefamily
#glutenfreebaking
#dairyfreebaking
#chocolateoliveoilcake
Marrakesh Carrots … this is a fabulous dish … Marrakesh Carrots … this is a fabulous dish … it is easy to make, and leftovers keep well in the fridge for up to three days.

I use a Thermomix to chop the carrots (it is quicker than trying to grate them), and I do like the chunky texture that gives me as opposed to “grating” which can sometimes make the carrot a little wet.

The dressing can be blended in a bowl if preferred, and the rest of the salad is prepared by hand so that I get plenty of texture.

This salad goes so well with just about any protein, and is a favourite in our home … with another hot spell fast approaching, this may be one that you would like to try:

https://www.thepassionatepantry.com.au/marrakesh-carrots/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#feedingthefamily
#marrakeshcarrots
#freshsaladsforhotdays
Honey Cake – this cake is delicious just on its Honey Cake – this cake is delicious just on its own and does not need icing, but I do try to minimise waste, so when I have little bits of leftover icing from other bakes (in this case Caramel Icing from a Sticky Date Cake I made a month ago, and White Chocolate Icing from the cupcakes I made last week) I put the leftovers into small containers in the freezer … then I can often combine two or three (in this case the two icings I mentioned) which will give me enough for what I need. So last night I took the two icings from the freezer and placed them in the fridge, then this morning I removed them from the fridge and put them on my bench to allow them to come to room temperature, they were then combined and used to dress this cake. It is such a great way to use us icing “scrapes”, and no-one else is the wiser 

Links to the separate recipes are here:

https://www.thepassionatepantry.com.au/honey-cake-a-jewish-celebration-cake/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/
https://www.thepassionatepantry.com.au/sticky-date-cake/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#bakedtreats
#feedingthefamily
#honeycake 
#savingmoney
@savingscrapes
Chocolate Buttermilk Cupcakes with White Chocolate Chocolate Buttermilk Cupcakes with White Chocolate Icing … requested for our number 2 son’s birthday today … these are so easy to make, and keep well for a few days at room temperature … but if it is really warm in your home (so that the icing may melt) then I would keep them in the fridge but remove them at least 30 minutes before serving.

To make things super easy for me, I decided to use up some chocolate leftovers from Christmas, so topped the cupcakes with a packet of mini Cherry Ripe’s (one of my favourite), and Nespresso Dark Chocolate tablets (they are super yummy too!) xo

Recipes for both can be found here:

https://www.thepassionatepantry.com.au/chocolate-buttermilk-cupcakes/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/

Happy birthday dear Sam … love having you in our lives xo 

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#bakedtreats
#feedingthefamily
#familybirthdays
#quickandeasybaking
Load More Follow on Instagram

Copyright The Passionate Pantry © 2022

 

Loading Comments...