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Sweetness Recipes

Alchemy Bali - Coconut Lemon Cake


  • 1 1/3 C cashew nuts
  • ½ C shredded, dried coconut
  • ¼ C date paste (see recipe)
  • zest from ½ lemon
  • 1 vanilla bean, scraped
  • pinch of salt


  • 2 C cashew nuts (soaked at least 1 hour)
  • ½ C young coconut meat
  • ½ C coconut milk
  • ¾ C lemon juice
  • ½ C palm nectar (or other liquid sweetener)
  • 2 vanilla beans, scraped
  • salt to taste
  • ½ C coconut oil
  • zest from ½ lemon

Process the cashews, shredded coconut, lemon zest, vanilla and salt in the food processor to a fine powder. Add the date paste and continue processing until a dough-like consistency is achieved. The crust should hold together when gently pressed together. Add a small amount of water if necessary. Distribute on the bottom of a standard sized pie pan, and press an even layer on the bottom and up the sides. Cover and set aside in the refrigerator until ready to be filled.


Add all filling ingredients except coconut oil to a high-speed-blender. Blend well until smooth. Add the coconut oil and continue blending until incorporated (don´t blend the coconut oil longer than necessary). Pour filling into the prepared crust. Place in freezer to set 4-6 hours.

Garnish with lemon zest sprinkled on top.

Alchemy Bali - Maca Truffles


  • 1 ¼ C palm nectar or maple syrup
  • 2 C cacao powder
  • 1 C coconut oil
  • 1 T maca powder
  • 1 vanilla bean, scraped
  • pinch of salt

Blend coconut oil, nectar, vanilla and salt gently in blender or food processor. Don´t process longer than necessary. Chill in refrigerator or freezer until firm enough to roll into round truffles. Roll each truffle in cacao powder.

Alchemy Bali - Date Paste



  • 1 C dates
  • 1 C water


Soak the dates in water for 1 hour. Blend dates with soak water in a high-speed-blender until smooth.



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Alchemy Bali

Jalan Penestanan Klod,
Ubud, Bali 80571,

+62 (0)361 971 981

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