Creating sweet treats everyone will love with Nuttelex made with Coconut Oil
This is a super quick, throw it in all in the food processor recipe, that is magic when pressed for time. For a wickedly indulgent twist, top with cream, then the berries and a dusting of icing sugar. Makes 6-8 mini cheesecakes depending on the size of your cake rings.
- 80 g Nuttelex melted
- 1⅓ cups castor sugar
- 3 eggs
- 1 cup sour cream
- 1 ½ cups NICE biscuits
- 1 teaspoon cinnamon
- ½ teaspoon vanilla exract
- 750 g cream cheese
- Nuttelex for the baking rings
For the garnish:
- fresh blueberries and raspberries
- 250 ml cream whipped
- Icing sugar dusted on top of the berries and whipped cream
- Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and line a baking tray with grease-proof paper. Place 8 baking rings (metal; approx. 8 cm in diameter) on top and grease the edges with Nuttelex
- Melt the Nuttelex in a saucepan. Add food processor with biscuits and blitz until small crumbs. Then press this mixture firmly into the base of the rings. Then cover & refrigerate.
- Mix in food processor eggs, sugar, cheese, sour cream, cinnamon and vanilla until soft creamy. Divide this mixture between the baking rings.
- Bake in the oven for approx. 30 minutes. If the surface starts to brown, cover promptly with grease-proof paper.
- Remove from the oven, leave to cool, then remove the rings.
- Chill in the fridge for 3-4 hours before garnishing with fresh berries. Or, if doing the wicked version, after chilling, top with whipped cream, add berries and dust with icing sugar.
Choc Orange Cookies
- ½ cup Nuttelex
- ½ cup castor sugar
- 1 egg
- grated rind of 1 orange
- ¾ cup plain flour
- ½ cup corn flour
- ¼ teaspoon baking powder
- 100g cooking chocolate
- Beat Nuttelex and sugar together until well combined.
- Mix in the orange rind and egg.
- Sift flours and baking powder together and add to mixture.
- Mix on a slow speed until properly combined.
- Roughly chop the cooking chocolate and fold through the mix.
- Line a tray with baking paper and begin spooning teaspoons of the mix on to the tray.
- Pre heat the oven to 180C and bake for approximately 10 – 12 minutes or until cookies are a golden brown colour.
SUNBURST Coconut Cake
- 250g Nuttelex with Coconut Oil
- 1 cup castor sugar
- 2 teaspoons vanilla extract
- 3 eggs
- 2 ½ cups self raising flour
- ⅔ cup milk
- ⅓ cup shredded coconut
- Icing sugar to dust
- Preheat the oven to 180C (160C Fan Forced) and grease and line your cake tin.
- Place the Nuttelex, sugar and vanilla extract into an electric mixer and mix on a medium speed until well combined.
- Add the eggs one at a time and mix on a slow speed until combined. Then add the flour, shredded coconut then milk and mix on slow again to bring it all together. Scrape down the bowl and give a final mix on a medium speed for 1 minute.
- Pour mixture into prepared tin and place in oven to bake for approximately 1 hour or until an inserted skewer comes out clean.
- Once baked remove from the oven and allow to stand in tin for 10 minutes before turning out on to a rack to cool. Dust with Icing sugar garnish with fruit of choice and serve.
Sticky Date Pudding with Coconut & Toffee Sauce
Makes 6 little puds
- 1 tablespoon Nuttelex melted to grease timbale moulds
- 1 cup dried Medjool dates, pitted
- 1 cup water
- ½ teaspoon aluminium free bicarbonate soda
- 50 grams Nuttelex
- ½ cup firmly packed brown sugar
- 1 tablespoon golden syrup
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cups self-raising flour
- 1 teaspoon ground cardamom
- Shredded coconut and coconut yoghurt to serve
Coconut toffee sauce
- ½ can coconut cream
- 100 grams Nuttelex
- ¾ cup, firmly packed brown sugar
- 1 tablespoon golden syrup
- Preheat oven to 170°C. Brush 8 individual timbale moulds with melted Nuttelex to grease
- Place the dates and water in a saucepan over high heat. Bring to the boil
- Reduce heat to medium-low and simmer for 5 minutes or until the dates are soft
- Stir in the bicarbonate of soda. Set aside for 10 minutes to cool slightly
- In a food processor, cream Nuttelex and sugar until pale and creamy
- Add the golden syrup and vanilla and beat until smooth
- Add date and bicarb mix
- Then add the eggs one by one
- In a large mixing bowl, combine the flour and cardamom
- Slowly fold in the creamed Nuttelex, sugar, egg, date mixture into the dry flour mix until combined
- Spoon into the prepared timbale moulds and smooth over
- Transfer timbale moulds into a baking tray and pour cold water directly into the baking pan to form a water bath. The water should come about on third of the way up the timbale moulds
- Bake for 35-45 minutes, covering with foil if necessary to prevent overbrowning, or until a skewer inserted into the centre comes out clean
- Set aside for 10 minutes to cool slightly
To make the coconut toffee sauce
- Combine the coconut cream, Nuttelex, sugar and golden syrup in a saucepan over low heat
- Cook, stirring, for 1-2 minutes or until sugar dissolves
- Bring to a gentle boil. Reduce heat to medium-low
- Simmer for 2-3 minutes or until the sauce thickens slightly
- Invert timbale moulds on to individual serving plates
- Gently tap the sides to release the puddings carefully
- Run a small sharp knife around the rim if they resist!
- Spoon over coconut toffee sauce and garnish with a few shreds of coconut and a dollop of coconut yoghurt
Lemon Myrtle Shortbreads
Makes 16 shortbreads.
- 2 cups plain flour
- 2 tablespoons rice flour
- ½ cup coconut sugar
- ¼ cup shredded coconut
- ¼ cup rice syrup
- 1½ teaspoons lemon myrtle oil – food grade
- 1 cup Nuttelex
- Dried lemon myrtle to garnish - optional
- Combine plain flour, rice flour, coconut sugar and shredded coconut into a large bowl. Mix well until blended
- Add Nuttelex and lemon myrtle oil and knead the mix together with your hands into a smooth ball
- Roll the dough on a floured surface to about 1cm thickness
- Using a fluted scone cutter, cut into rounds and place onto a baking tray lined with baking paper.
- Bake at 160°C for 25- 30 minutes, then cool on a wire rack before serving
- Garnish with a scattering of dried lemon myrtle if desired
Boiled Fruit Cake
- 1 cup Nuttelex
- 1 cup sultanas
- 1 ½ cups castor sugar
- 1 cup raisins
- 1 cup chopped walnuts
- 1 ½ cups water
- 1 cup self – raising flour
- 1 cup plain flour
- 2 teaspoons cinnamon
- 1 teaspoon each of mixed spice and nutmeg
- 2 teaspoons bi-carb soda
- 4 eggs beaten
- Pre-heat oven to 1700C then grease and line a square 8” (20cm) tin.
- Place Nuttelex sultanas, raisins, sugar, walnuts and water into a saucepan and bring to the boil, stirring continuously. Remove from the heat and allow to cool.
- Sift flour, spices and bi-carb soda together and place into electric mixing bowl.
- Add the beaten eggs and boiled fruit mix to the dry ingredients and mix on a slow speed until combined. Scrape down the bowl and mix on a slow to medium speed for 1 minute.
- Pour the mixture into the prepared tin and place in the oven for approximately 1 hour or until an inserted skewer comes out clean.
- Remove from the oven and allow to cool in the tin for 5 minutes before turning out on to a rack.