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Sweetness Recipes

Alchemy Bali - Coconut Lemon Cake

LEMON COCONUT CHEESECAKE

Crust:
  • 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

 

Filling:
  • 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
Garnish:
  • zest from ½ lemon
Crust:

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.

Filling:

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

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

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,
Indonesia

+62 (0)361 971 981

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