Top 5 Recipes from September

We asked, and you delivered! Here are our picks for the Top 5 Recipes from September, and aren’t they delicious! As a thank you for sharing their #cocobellarecipe, each recipe creator for September will receive a month’s worth of Cocobella – perfect for continuing the creativity in the kitchen. Now, let’s dig into these delicious recipes…


@lifewithnourishment – White Chocolate and Macadamia Matcha Slice
Enjoy the benefits of matcha in this easy to make raw dessert.



Timeprep: 30 mins
Setting time: 4+ hours

Serves: 4



Macadamia Base

1/2 cup roasted unsalted macadamias

1/2 cup activated buckwheat groats (buckinis)

1/2 cup desiccated coconut

2 Tbs Cocobella Straight Up coconut water

1.5 Tbs unrefined coconut oil, melted

1 Tbs rice malt syrup

6 drops of liquid vanilla stevia*

pinch of sea salt


*If you don’t have this, add a touch more rice malt syrup and/or a pinch/dash of vanilla bean powder or extract.


Matcha Filling

2 cups soaked cashews (overnight in filtered water OR 30 minutes in a bowl of boiled water)

1/3 cup unrefined coconut oil, melted

1/2 cup canned coconut milk

1/4 cup Cocobella Straight Up coconut water

2 Tbs rice malt syrup

2 tsp matcha tea powder

10 drops vanilla stevia


White Chocolate Top

50g cacao butter

60g coconut butter

1.5 Tbs maple syrup

pinch of vanilla bean powder

pinch of sea salt




  1. Line a 15cm x 20cm square cake tin, ensuring you extend baking paper over the sides to help lift the slice out of the tin once set.
  2. Combine all base ingredients in a high speed food processor until a sticky crumb forms.
  3. Press mixture firmly over the base of cake tin; smooth surface.
  4. Transfer to the freezer to set.

Matcha Filling

  1. Blend drained cashews, coconut oil, coconut milk and coconut water until smooth as possible.
  2. Add remaining ingredients; blend again until well combined.
  3. Pour filling over the macadamia base; smooth surface and return to the freezer.

White Chocolate Top

  1. Create a double boiler by placing a heat proof bowl over a pot off simmering water.
  2. Place cacao butter and coconut butter into the bowl.
  3. Pour in the maple syrup and stir frequently with a whisk until the cacao butter has completed melted down with the coconut butter and the maple has combined.
  4. Add sea salt and vanilla and continue to whisk until well combined and reaches a smooth consistency.
  5. Pour over the matcha filling and return to the freezer to set for a further 3 hours.

Remove the slice using the extended baking paper; slice into bite size pieces and store in the refrigerator.



@eb.fiitness – Lemon, Coconut and Poppyseed Muffins
Morning tea just got a whole lot better with these goodies!



Time: 15 minutes + 25 minutes baking time
Serves: 9




1.5 cups almond meal
1 cup oat flour (ground up oats)
1 tsp baking soda
1/2 tsp baking powder1/4 tsp salt
2 tbsp poppy seeds
2 tbsp shredded coconut
1/3 cup coconut sugar (or maple syrup)



1/2 cup Cocobella Natural coconut yoghurt
1/4 cup lemon juice
Zest of one lemon
3 tbsp Cocobella Straight Up coconut water
2 tbsp coconut oil, melted
1 tsp vanilla essence

Optional (but highly recommended): homemade lemon cashew cream for frosting and more lemon zest to garnish.



1. Preheat the oven to 180 degrees fan-forced.
2. Combine all the dry ingredients in a mixing bowl.
3. Combine all the wet ingredients in a separate bowl and mix well.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Spoon the mixture into 9 lined muffin pans.
6. Bake for 22-25 minutes, or until brown on top and skewer comes out clean.
7. Allow to cool for 20 minutes before eating or if icing with cashew cream, allow to cool completely before icing!
8. Store in an airtight container in the fridge for up to a week.


@smoothie__criminal – Winnie the Pooh & Piglet Smoothie
These creative smoothies are almost too cute to eat!



Time: 30 minutes
Serves: 2


Ingredients for Winnie the Pooh:


2 frozen bananas
1/4 cup frozen mango
1 teaspoon turmeric powder
1/2 cup Cocobella Straight Up coconut water


1 cup frozen raspberries
1 frozen banana
1/2 cup Cocobella Straight Up coconut water

+ a jar or glass



  1. Blend the mixes separately, keeping one in the fridge or freezer while you make the other, so it stays cool and solid.
  2. Spoon, or pour into a funnel half of the yellow smoothie into a jar or glass for the ‘legs’.
  3. Repeat with the red smoothie for Winnie’s ‘shirt’. I prefer to us a funnel as it slows the process, making the pour more gently, and less likely to disrupt the layers.
  4. Repeat with the other half of the yellow smoothie for the ‘head’


Ingredients for Piglet:


1 frozen banana
1/4 cup Cocobella Straight Up coconut water
1/2 cup frozen dragonfruit

+ a small bottle or jar



  1. Using about a tablespoon of the frozen dragonfruit, blend everything up. This is the lighter part of the smoothie, aka the ‘head’. once blended, set aside about 2 x tablespoons of the mix, and put in the fridge / freezer.
  2. Return the rest of the mix to the blender, and add the remaining dragonfruit. This will make up the ‘body’ of piglet.
  3. Spoon, or pour into a funnel the darker pink mix into the bottle / jar, until it is about 3/4 full.
  4. Repeat with the lighter pink smoothie, and fill to the top.


@tanyaleebrown – Coconut Banana Bread
For a filling and nutritious snack, try this gluten-free and plant based banana bread.



Time: 1 hr

Serves: 2



2 mashed bananas

1 cup Cocobella Vanilla coconut yoghurt

2 flax eggs (2tbsp flaxmeal mixed with 6tbsp water and let to sit 5 mins)

1.5 cups gluten free oat flour

1/4 cup coconut or brown sugar

1 tsp baking powder

1/2 tsp baking soda

Lots of chopped dark chocolate or chocolate chips


1. Pre-heat oven to 180C and combine all the ingredients.

  1. Bake for about 40 minutes or until golden brown and a skewer comes out clean.
  2. Serve with your choice of toppings!


@pyjama­_mamma – Coconut Yoghurt Tiramasu
This dessert is a little bit fancy, but so easy to make!



Time: 1.5 hrs

Serves: 2


2 x 170g Cocobella Natural coconut yoghurt
1/2 cup espresso coffee cooled
6 lady finger biscuits halved
Cocoa power for garnish


1. Mix a dash of espresso and yoghurt in bowl.
2. Dip the lady fingers into remaining espresso, and squeeze to drain excess.
3. Layer in glass with the yoghurt.
4. Sprinkle with a little cocoa power and refrigerate for at least an hour before serving.


Are you getting busy in the kitchen with Cocobella? Don’t forget to tag @purecocobella and #cocobellarecipe. We love seeing what you’re up to!

For more Cocobella recipe inspiration, check out last month’s Top 5 Recipes here.



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