5 Minute No Sugar Coconut Barfi

coconut-barfi

Looking to whip up something quick, easy and yummy as hell? Here is a 5 min Barfi recipe, full of the goodness of whole fats like coconut and nuts, and naturally sweetened with dates (kid friendly,  diabetic friendly, waist friendly, I seriously cant think of a better and easier friend) and its Vegan. And you know the best part – my lovely sister in law made this for me when I asked for something sweet few days ago! Seriously bowled over by this easy yummy, 4 ingredient barfi! Try it and you’ll know what I mean.

You can also substitute jaggery for dates if you like the sweetness sharper (it wont remain diabetic friendly). I loved both versions hence sharing.

1/2 cup desiccated coconut

1/2 cup powdered nuts (cashews, almonds, hazelnuts, pistachios)

1/4 tsp cardamom powder

Date paste or jaggery syrup (for binding)

Mix everything together to form a gooey dough. Shape into balls (for laddoos) or flatten and cut (for barfi).

Sprinkle shaved nuts on top. Enjoy!

Raw Vegan Pesto Pasta

This is the simplest no hassle pesto pasta that I know of.. Its completely raw ( no cooking) and gluten free, has the wholesome goodness of soaked nuts and a variety of greens. It takes only 15 minutes to make 🙂 and works as a meal or a salad, however you like it..

Watch me making the pesto on the link given below

OR just follow the steps below 🙂

The ingredients are –

1 cup walnuts ( soaked over night and then washed and dried) Walnuts can be replaced with pine nuts, or cashews as well..

1/2 cup mamoth basil,

1/2 cup parsley ( you could also throw in some coriander if you’d like )

2 cloves of garlic

rock salt to taste

1 tbsp lemon juice

1 Zucchini

STEPS 

Blend the nuts along with lemon juice and a few spoons of water till it becomes a nice frothy paste.

Add in the garlic and salt, and the greens little by little and blend till all is well mixed and you get a lovely light green creamy pesto 🙂

Peel the outer payer of the Zucchini and then peel the rest into fettuccini. Or use a spiralizer to make it into sphegetti.

Mix it well with the pesto and eat 🙂