Melted Coconut Oil | Helen Jane | Your IBS Freedom https://www.youribsfreedom.com Empowering you to become IBS free, naturally, safely and quickly... Get in touch today to book your Free Gut Health Strategy Call Wed, 09 Apr 2025 15:11:55 +0000 en-GB hourly 1 https://wordpress.org/?v=5.8.13 https://www.youribsfreedom.com/wp-content/uploads/2023/09/Logo-transparent-background-150x150.png Melted Coconut Oil | Helen Jane | Your IBS Freedom https://www.youribsfreedom.com 32 32 Cashew & Pistachio Cake https://www.youribsfreedom.com/recipe/cashew-pistachio-cake/ Wed, 09 Apr 2025 15:11:55 +0000 https://www.youribsfreedom.com/?post_type=recipe&p=8631 OK so this recipe is a bit of a faff, and not something I make regularly. However, it is really tasty, full of healthy nutrition AND is gluten and dairy free. Making it safe for most people with IBS and a fantastic alternative to cheesecake. Tasty, but not calorie free, so if you are watching […]

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]]> OK so this recipe is a bit of a faff, and not something I make regularly. However, it is really tasty, full of healthy nutrition AND is gluten and dairy free. Making it safe for most people with IBS and a fantastic alternative to cheesecake.

Tasty, but not calorie free, so if you are watching your weight, try to only have a small slice of this lush, dense and tasty cake. There are so many nutrients going on in this cake, it will leave you feeling full and satisfied, give you energy, healthy fats, aid digestion, the list goes on…

I used a MegaMix food processor to give me the texture I wanted for this cake. But any high speed food processor will do. You will also need a cheesecake tin.

***DISCLAIMER: This recipe contains nuts – please do not try this if you have a nut allergy, or intolerance. 

 

Cashew & Pistachio Cake
Servings6 people
Prep Time30 minutes
Cook Time1 hour
Passive Time4 - 8 hours
Ingredients
Main 'Cake'
Base
Topping
Instructions
  1. Soak the cashews overnight (or for at least 4 hours). Once sacked and plump, drain and leave to one side.
  2. To create the base, blend all the base ingredients in your food processor (nuts, dates, coconut oil and salt). You want a daily rough consistency for a crunchy base.
  3. Then press this down firmly into the bottom of your cake tin. I used a rolling pin but you can press down with your fingers until the base layer is pretty solid. Then freeze this whilst you make the next layer. This usually takes around 30 minutes.
  4. Next, take the soaked cashews, add the oil, maple syrup, coconut cream, lemon juice and vanilla extract to the food processor (once cleaned out, of course) and blender until you have a smooth consistency, similar to cheesecake.
  5. Take the cake tin out of the freezer, pour the main layer in and refrigerate for an hour until firm.
  6. Once your cake is fairly solid, add the pistachios as a topping (you can use fruit at this point if you are wanting something a little different) and enjoy a slice of heaven!

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]]> Chocolate Love Hearts https://www.youribsfreedom.com/recipe/chocolate-love-hearts/ https://www.youribsfreedom.com/recipe/chocolate-love-hearts/#respond Fri, 24 Dec 2021 11:45:55 +0000 https://www.theibscoach.com/?post_type=recipe&p=993 Making these chocolates could not be any simpler. It is actually easier to make these delicious ‘good for you’ chocolates than it is to get your shoes on and go to the shops to buy some ‘bad for you’ dairy, sugar and preservative filled snack. Not only that but these chocolates come complete with a host […]

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]]> Making these chocolates could not be any simpler.

It is actually easier to make these delicious ‘good for you’ chocolates than it is to get your shoes on and go to the shops to buy some ‘bad for you’ dairy, sugar and preservative filled snack.

Not only that but these chocolates come complete with a host of B Vits and Vitamins E and K with Minerals such as Calcium, Iron and Potassium, Healthy Fats, Antioxidants and organic sugars to keep you energised.

Chocolate Love Hearts
You can add whichever type of dried fruit or nuts that take your fancy. For our recipe we have used dried cranberries and crushed pecans.
Servings12 people
Prep Time5 minutes
Passive Time1 hour
Ingredients
Instructions
  1. Mix the cacao powder, melted coconut oil and honey together to form the chocolate base.
  2. Add in your favourite flavourings. Raisins, dried blueberries, cranberries, almonds, hazelnuts, walnuts and pecans are all really nice in whichever combination you desire.
  3. You could try Peppermint oil, Orange zest or even a small drop of Chilli oil. Sea salt and Lime is also a great choice. The choice is yours with whatever flavour takes your fancy.
  4. Stir your flavours into the chocolate base and either pour into the chocolate mould or spread flat onto a baking tray.
  5. Then simply put into the freezer for 1 hour.
  6. Once cooled, take the chocolates out of the moulds and dust with cacao powder and serve. Or break into chunks, dust and serve.
  7. These will last for 3 - 4 days in the fridge (although I doubt there will be any left)!
Recipe Notes

These are SO good but not calorie free and of course do contain natural sugars. So be careful and don't eat too many.

#IBSFreeFood

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