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Asparagus Risotto

Asparagus Risotto

I really couldn’t do vegetarian recipes...

read more

Coconut Lime Pie

Coconut Lime Pie

Cooking time: 30
mins simmer on stove + 2 hours or more thermal cooking

Suitable: 3 or
4.5 litre inner saucepan. 


Serves: 8 


1 Ĺ cups almonds or walnuts

4 pitted dates

1 tbsp. coconut oil


Zest from 3 limes

Ĺ cup lime juice

3 tbsp honey (or maple syrup)

2 tbsp coconut flour

3 eggs

1 cup coconut cream

Topping (optional)

Chilled (overnight) tin coconut cream (remove the thick coconut cream part)

1 tsp honey

Toasted coconut flakes

Note: If you donít have a blender or are without power, you
can use almond meal instead of whole nuts and chop the dates finely before
mixing in the coconut oil.


1.     Line
bain-marie or pudding tin with alfoil, carefully easing into corners without
tearing, then line base with baking paper over the alfoil.(This will make it
easier to remove later)

2.     Blend
nuts, dates and coconut oil in blender until crumb like.

3.     Combine
this mixture in a saucepan over low heat, and stir for a few minutes until mixture
heats through, dates start to soften and it starts to darken slightly, without
letting it go tooo dark. (This helps to crispen the base) Remove from heat and
quickly press mixture into base of lined bain-marie or pudding tin before it
cools. Place into fridge or freezer whilst preparing filling.

4.     Whisk
together zest, lime juice, honey, coconut flour, eggs and coconut cream.

5.     Pour
mixture into the prepared crust.

6.     Place
into Shuttle Chef inner pot with enough boiling water to come 2.5 cm up the

7.     Return
to the boil and simmer gently for 30 minutes, then place into outer vacuum
container for 2 or more hours.

8.     Remove
and allow to cool completely, then chill for a few hours or overnight.

9.     If
using topping, scoop off thickened cream from top half of chilled tin of
coconut cream.  Whisk together with

10. Top with
whipped coconut cream and toasted coconut. Serve with fruit.