Our Cocobella community have been busy this month creating a some seriously tempting recipes. Try out the Choc Raspberry slice, to-die-for Caramel Crunch Donuts, a Microwave Cereal Cake (yes, cake for breakfast), the Pineapple Lump Slice for our Kiwi friends and the Warm Cauli Korma that’s perfect for a winter evening. Don’t forget to tag @purecocobella or #cocobellarecipe for your chance to win!
Choc Raspberry Slice by @tashfister
A berry-licious slice with the ultimate flavour combo of coconut and raspberries, what else could you ask for?
Makes 6-8
Ingredients
Base:
- 3 cups desiccated coconut
- ½ cup hazelnut butter or any nut butter
- ½ cup Cocobella natural coconut yoghurt
Raspberry jam middle: pre make this before making the slice!
- 2 cups frozen raspberries
- 2tbs maple syrup or to taste
- 2-3 tbs chia seeds
Top :
- 150g dark chocolate
- 1tsp coconut oil
Method:
- Combine ingredients for the jam in a pot on medium heat until the mixture is smooth and well combined at a light simmer. Pour the mixture into a bowl and place into the fridge to set.
- Line a square 20cm tin with baking paper overhanging the sides.
- Combine ingredients for the base then press the mixture firmly into your prepared tin and set aside.
- Once the jam has set add it as the middle layer over the base in the pan.
- Melt chocolate in microwave stirring every 30 seconds then add coconut oil. Pour the mixture onto your slice, spread it over the middle layer and place in the fridge or freezer to set and to store.
- Serve. Eat and enjoy.
Caramel Crunch Donuts by @themobilenutritionist
Nothing beats these sensational mini caramel donuts. These treats are irresistibly soft and sweet on the inside with that extra crunch on the outside to finish them off.
Makes 16 mini donuts
Ingredients
- 1 cup almond meal
- 1/2 cup oat flour (or GF if needed)
- 1/2 cup Cocobella Vanilla Coconut Yoghurt
- 1 egg, whisked
- 3 tbs maple syrup
- 2 tbs almond butter
- 1 tbs coconut or olive oil
- 1 tsp vanilla essence
- 1/2 tsp bicarb soda
Caramel icing:
- 3 tbs almond butter
- 1 tbs maple syrup
- 1 tbs coconut or olive oil
- Sprinkle of cacao nibs
Method:
- Combine all donut ingredients in a bowl and mix until smooth.
- Pour the dough into a lightly oiled donut pan and cook until golden and cooked through.
- Serve topped with caramel icing mixture and cacao nibs.
- Enjoy!
Microwave Cereal Cake by @cleaneats_breakfasttreats
Did someone say cake for breakfast? This quick and easy combo is as delicious as they come.
Makes one large serve
Ingredients
- 2 GF Weetbix, crushed
- 1/4 Cup Green Banana Flour
- (Or Oat, Teff, buckwheat flour )
- 20g Strawberry Protein
- 1/2 Cup Natural Cocobella Coconut Yogurt
- 1 tsp Baking Powder
- 1 tbsp Mesquite Powder (Source of Iron)
- 1 tsp Maca Powder (Hormone health)
- 1/2 tsp Cinnamon
- 1 tsp Apple Cider Vinegar
- 2 tbsp Granular sweetener (adjust to your own liking)
- 1/2 Cup Almond Milk
Toppings
- Cocobella Natural Coconut Yogurt
- Sprinkle of cinnamon
- Raspberries
- Granola
Method:
- Mix all ingredients in a bowl until well combined.
- Place in a small greased Dish.
- Microwave for 2 minutes
- (check after 90 seconds as it will depend on your microwave) Let it stand for a couple of minutes.
- Enjoy!
Pineapple Lump Slice by @f00dwith_sarah
This is one for all the Kiwi’s out there!
Makes: 9
Ingredients
Base
- 50g oat flour
- 1tbsp vegan butter melted
- 1tbsp monkfruit golden syrup sweetener
- 1 1/2tbsp sugar free maple syrup
Filling
- 1 cup Cocobella Vanilla Coconut Yoghurt
- 4 drops of pineapple essence (I got mine from spot light)
Chocolate topping
- Half a block of any sort of vegan choc of your choice! I used Lindt dark 70%
- 1 tbsp coconut oil
Method:
- Mix base ingredients together and press into a pan and freeze.
- Mix filling ingredients together and spread on top of base evenly and freeze for 1-2 hours.
- Melt chocolate and coconut oil in microwave (or stove top) for 30 second intervals (stirring each time) until silky smooth (should roughly be 2x 30 second intervals)
- pour over the slice evenly and set in freezer (keep slice stored in freezer)
- Enjoy!
Cauliflower Korma and @livelovenourishaus
The whole family is bound to love this fragrant, warm, one pan korma perfect for a winter evening.
Makes: 4-6
Ingredients
- 1 tbsp extra virgin olive oil or macadamia oil
- 1 small onion, thinly sliced
- 2 garlic cloves, minced
- 1/3 cup korma curry paste
- 1 cup canned coconut milk
- 1/2 cup stock/ broth (or water)
- 1/2 small cauliflower, cut into florets
- 1 x 400g canned chickpeas drained
- 1 cup green beans or snow peas, chopped
- 1/2 cup Cocobella Natural Coconut Yoghurt
- 1/2 cup Ocean Spray Craisins Dried Cranberries
- 1/4 cup flaked almonds
To serve:
- Cooked quinoa (or rice)
- Fresh coriander leaves
- Fresh chilli slices
- Fresh lime wedges
- Cocobella Natural Coconut Yoghurt
Method:
- In a saucepan heat oil over medium heat. Add onion and cook for 3-4 minutes, stirring or until softened. Add garlic and curry paste. Stir and cook for 1 minute.
- Add coconut milk and stock. Add cauliflower, chickpeas and beans and cook for 5-8 minutes or until veggies have softened. Check seasoning.
- Before serving, stir through coconut yoghurt and half amount of craisins.
- Serve topped with almonds, remaining craisins, coriander leaves, chilli and lime wedges.
- Serve with cooked quinoa.
- Enjoy!
