Spring is finally here, so what better way to celebrate than ‘indulging’ in some of your all time favourite Spring desserts with Chi.
Here are our top 3 favourite CHI Spring dessert recipes – treat yourself, they’re pretty much guilt free!
1. Coconut Lemon Pancakes
200g plain flour
60g sweetened coconut flakes
2 tablespoons coconut sugar
2 ½ teaspoons baking powder
½ teaspoon salt
360ml chi coconut milk
2 tablespoons lemon juice from one lemon
2 tablespoons chi coconut oil, melted
1 large egg
1 teaspoon lemon zest
⅓ cup chopped macadamia nuts for serving, fresh strawberries/blueberries (optional)
Coconut syrup or maple syrup for serving
In a large mixing bowl combine flour, coconut flakes, sugar, baking powder and salt. Stir and make a well in the center of flour mixture. Add in milk, lemon juice, butter, egg and lemon zest.
Stir together until blended. Next, add coconut oil to frying pan and pour 4 large tablespoons of mixture when hot, cook until golden on each side turning once.
Serve with coconut syrup/maple syrup and your favourite berries and nuts!
2. Creamy Vanilla Chia Seed Pudding
200ml full fat coconut milk
80ml chi coconut water
2 tablespoons chia seeds
2 teaspoons honey
1 teaspoon vanilla extract
Add all the ingredients to a small bowl, using a hand whisk mix until combined.
3. Raw, Oil Free, Coconut-Lime Tartlet
Makes 2 medium tarts
100g shredded coconut, dried & unsweetened, double sifted (or use a mixture of both coconut and almond flour)
2 1/2 Tbsp maple syrup or date syrup
2 Tbsp of water (or more if needed, to make it stick together)
1 Tbsp pure vanilla extract
1 tsp chi coconut oil
Coconut meat from 1 brown coconut
1/2 tsp vanilla extract
3 Tbsp maple or date syrup
1 tbsp coconut sugar / stevia
1 Tbsp fresh lime juice
Zest from 1 lime
Chi Coconut water as needed
Coconut cream and dehydrated lime wedges for decorating
Prepare the crusts one day before. Simply mix all the ingredients in a big bowl, starting with the flour and then add all the wet ingredients. We used coconut water, but if you want you can also use chi coconut oil. Until your dough is sticky. Put in tartlet molds covered with plastic and bake in oven at 100C for 25-30 minutes until crisp and firm
For the filling simply blend all the ingredients until very smooth. Add coconut water as needed, essentially keep adding until desired, smooth consistency is achieved.
Put filling over tartlets and chill for 3-4 hours before serving. You can serve with dehydrated lime wedges.