Tuesday, 14 May 2013

Lemon, coconut & goji berry slice

After discovering how good goji berries are for you, I wanted to incorporate them more into my diet.  I must mention here that I'm not a big fan of their very distinctive flavour so I wanted to disguise them and I thought what better way than to hide them under one of my favourite flavours, lemons.
I also thought lemons and goji berries have a bit of a synergy and would work well together. So I searched for the very tasty lemon slice I once used to make and
revamped it with the goji berries!

I really love the soft, creaminess of the lemon topping and the way it contrasts with the textured shredded coconut & goji berry base. I even don't mind biting into the whole goji berries on the top or in the base. The sweet lemon filling marries the two flavours well and makes the berries so much more palatable to me. The lemon and the goji berries work really well together! Yay!

Goji berries have been used in Chinese medicine for thousand's of years, and they have many medicinal qualities.
Known as an adaptogen (adaptogen's invigorate and strengthen the various systems in the body - for example the liver function , digestion  & skin). This helps the body to deal with stress while supporting the adrenal glands. They are known to balance the adrenal glands & kidneys, resulting in enhanced stamina, strength, longevity & sexual energy.

They are known to boast the immune system, increase alkalinity, provide liver protection, improve eye sight, anti ageing and blood quality. Excellent for chronic conditions in the liver or kidneys as well as being excellent for weak joints, lower back problems, dizziness, head aches, insomnia and impotence.
They are a complete source of protein and contain 19 different amino acids. and all 8 essential amino acids. Goji's contain 20+ trace minerals like zinc, iron, copper calcium, selenium and phosphorous as well as vitamins B1, B2, B6 & vitamin E.
It is one of the best antioxidants containing 2-4 times more than blueberries. (info sourced from David Wolfe's Superfoods book)

So you can see why I wanted to incorporate this wonderful food into my diet.

Makes = 25cm x 30cm tin approximately 3cm deep
16 or 32 squares (depending on size you cut them)

2 cups cashews or cashew butter (can use macadamia nuts)
1 cup desiccated coconut
1 cup coconut oil
1 cup lemon juice & zest of 3 lemons (approximately 4-5 lemons)
1/2 cup light agave syrup (or 3/4 cup for a sweeter palate)
1/2 cup cacao butter, shaved
1 tsp salt

2 cups cashew or macadamia nuts
1/2 cup goji berries
1 cup desiccated coconut
2 cups shredded coconut
6 tbs coconut oil
4 tbs cacao butter, shaved
5 tbs light agave syrup

Making the base
Process the cashews in a food processor until it begins to look like a crumbly but slightly chunky texture.

Then add the goji berries and process for a further 20-30 seconds or until goji's begin to break down.

Add the desiccated coconut, coconut oil, cacao butter & agave syrup and process until the mix is just combined. You want it to be crumbly & have texture.

Pour into a bowl and hand mix in the shredded coconut.

Press into a tin lined with baking paper, ensuring the mix is spread evenly into the corners of the tin. Press down firmly.

Chill in the fridge while you make the topping.

Making the topping

Place a stainless steal bowl over water boiling in a saucepan. Be sure to make sure the base of the bowl doesn't touch the water. Add shaved cacao butter and turn the heat off. Continue with the rest of the recipe...

Blend the cashews into an almost nut butter texture or close enough to nut butter texture.

Add the rest of the ingredients accept the cacao butter and blend until smooth.

Then add the cacao butter and blend until just combined. Be careful not to over process as it can separate!
Pour the smooth creamy mixture onto of the base and smooth out with a palate knife.
Garnish with shredded coconut & a scattering of goji berries or as you wish!

Refrigerate overnight, then cut into squares and eat! Stores well in a airtight container for 1-2 weeks.

No comments:

Post a Comment