We love seeing the creations our Instagram community are cooking up!
Brrrr, winter is well and truly upon us! We hope you’ve all been keeping warm and staying inspired in the kitchen? This month we have been thrilled to see the star of our Top 5 Instagram Cocobella Recipes is … chocolate! Scroll down to see some truly inspired recipes and try them at home for yourself.
Let your kitchen be your canvas, your culinary creations are only limited by your imagination!
If you’d like to be featured remember to tag us over on Instagram with your favourite Cocobella recipe.
Wholesome Patisserie – Peanut Butter Cheesecake
2 cups slivered almonds
1/2 cup LSA (ground linseed, sunflower & almond)
1/2 cup raw cacao powder
1/4 cup sultanas
1/4 cup goji berries
4 Tbsp. coconut oil
1/3 cup maple syrup
2 Tsp. vanilla bean extract
2 cups cashew, soaked 5-6 hours or overnight
5 Tbsp. peanut butter, crunchy or smooth
3/4 cup Cocobella Coconut Water
1/4 cup maple syrup
1 Tsp. vanilla bean extract
1 cup desiccated coconut
3-4 Tbsp. dark chocolate, melted for drizzling
Grease a round spring form tin with coconut oil, set aside.
In a high speed food processor, add slivered almonds, LSA, cacao, sultanas and goji berries, process until combined.
Add in coconut oil, maple syrup and vanilla and process on high until mixture is well combined and begins to stick together.
Press mixture into prepared tin to create the crust base. Set aside.
Drain soaked cashews and add to the processor and process on high until just broken up.
Add in peanut butter, coconut water, maple syrup and vanilla, process on high until smooth.
Add desiccated coconut and process until well combined and smooth.
Pour cashew mixture into tin over the base, spread evenly on top.
Place in the freezer until set, 2-4 hours or overnight.
Once completely set, remove from tin and drizzle melted chocolate over the top. The chocolate will set very quickly or place back into the refrigerator to set.
Top with fresh strawberries.
To serve, let cheesecake defrost for 10 minutes before eating or keep cheesecake in the freezer overnight until set then store it in the refrigerator.
Store cheesecake in an airtight container, in the freezer or refrigerator for 1-2 weeks.
If you are storing your cheesecake in the freezer, leave it out on the kitchen bench to defrost for 10-15min in room temperature.
Or store it in the refrigerator and it will remain soft.
Prep Time: 20 minutes (5-6 hours or overnight to soak cashew nuts)
Chill Time: 2-4 hours or overnight
Yield: 1 large cheesecake, 4-6 serves
Elsa’s Wholesome Life – Breakfast on the Go
¼ cup chia seeds
¾ cups Cocobella Straight Up coconut water
½ Tsp. vanilla power
1 Tsp. Cocobella Coconut Yoghurt
Soak all ingredients overnight. In the morning, top with fresh berries, nibs, more Cocobella Coconut Yoghurt and hazelnut butter.
Em Peachy – Choc Peanut Butter Bowl
3 frozen bananas
½ cup Cocobella Straight Up coconut water
1-2 Tbsp. cacao powder
1 Tbsp. peanut butter
Blend together in blender until smooth and top with your favourite toppings – in this case, granola, strawberries, banana and come more peanut butter.
Nomadic Fit Foodie – Vanilla and Tahini Protein Smoothie
1 ½ cups Cocobella Straight Up coconut water
1 scoop vanilla protein power
2 frozen bananas
1 Tbsp. tahini
1 Tsp. maca
1 Tsp. mesquite
1 Tsp. lucuma
4 pitted dates
Add the ingredients in the blender and blitz until it’s smooth and combined. Serve with melted chocolate and cacao nibs.
Tess Begg – Banana Blueberry Acai Bowl
4 frozen bananas
½ cup frozen blueberries
1 frozen acai packet
5-6 medjool dates
1-2 cups Cocobella Straight Up coconut water
Add ingredients to a high speed blender and blend until smooth
Add to a bowl and top with your favourite fruit.