Our wonderful Instagram community whipped up some amazing recipes in July! It is winter after all, the perfect time to stay indoors, get into the kitchen and cook up a storm. From delicious guilt-free desserts to nourishing winter warmers, our Top 5 for the month has something for everyone, every meal and every occasion.
Getting creative with Cocobella in the kitchen? Don’t forget to tag @purecocobella, we love seeing what you’re up to!
@mindful_moose – Raw Vegan Lemon Cashew Cheesecake
Impress your guests with this zesty vegan delight.
3/4 cup cashews
1/4 cup almonds
9 medjool dates
Tiny pinch of salt
2 cups cashews, soaked for a few hours
1/3 cup melted coconut oil
1/4 cup rice malt syrup
3 tbsp Cocobella Straight Up coconut water
3 tbsp lemon juice
1 tsp vanilla
Pinch of salt
In a food processor, combine the cashews and almonds into crumb sized pieces. Add the dates and salt and process again to form your base mixture. Press the mixture into a lined 22cm cake tin (preferably with a removable base for easy removal).
Drain and rinse your soaked cashews well then add them to a high-powered blender or food processor, along with the remaining ingredients. Blend until completely smooth.
Pour into the base and smooth out the top. Place in the freezer to set for a couple of hours, or just leave it in the fridge overnight.
When ready to serve, top with fresh berries and lemon if desired. Let soften out of the freezer if it has frozen completely.
Keep this cheesecake cool as it will soften at room temp.
@healthiforhappy – Peanut Butter Acai Smoothie Bowl
Brighten up your morning with this colourful, nutritious and delicious brekkie recipe.
3 large frozen bananas
1 cup Cocobella Straight Up coconut water
1/2packet frozen acai
1 tbsp natural peanut butter
2 fresh dates
1/2 a kiwi fruit
1/2 a passionfruit
A square of your favourite chocolate
Very simply, combine all your ingredients in a high powered blender and whiz until smooth.
Decorate with your toppings and enjoy it along with your morning!
@jessy.wallace – Quinoa, Sweet Potato and Bean Chilli
Lunch prep for the week is complete with this simple, healthy and yummy dish.
1 onion, diced
3 cloves garlic or garlic powder
1 medium sweet potato
1 tin diced tomatoes
700g jar tomato passata
2 tins organic kidney beans
1/4 cup peanut butter
1 cup quinoa
Chilli powder to taste
Smoked paprika to taste
2 tbsp dried oregano or mixed herbs
1 tsp cumin
Sprinkle of cinnamon
Salt and pepper
Steamed green veggies or rice
Cocobella Natural Coconut Yoghurt
In a large pot, sauté onion and garlic until soft. Add in cubed sweet potato, tinned tomatoes and passata along with three cups of water, then mix well. Drain and rinse the kidney beans then add to your pot, along with all remaining ingredients. With the herbs and spices you can add them to taste, starting with a teaspoon of each then work your way up to more flavour/heat.
Leave to simmer for about 45 minutes, stirring occasionally, until sweet potato is softened and the sauce is thick. Serve with rice, veggies or both! Top with Cocobella Coconut Yoghurt.
Leftovers can be frozen – and reheated for a quick dinner or lunch.
@clean_treats – Baked Oats
This gluten free, sugar-free and dairy free brekkie is the perfect way to start your day.
2 cups rolled oats
2 tbsp chia seeds
2 cups of almond milk, or plant based milk of your choice
1/2 cup Cocobella Straight Up coconut water
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp orange zest
Juice of half an orange
Handful of dates, chopped
1/4 cup macadamias nuts, or nuts of your choice, chopped
1/4 cup coconut
1 apple or pear, chopped
2 cups frozen mixed berries
Sweetener to taste (optional)
Preheat oven to 180C, fan forced.
Make a chia ‘egg’ by mixing the chia seeds and water and set aside until it thickens.
In a separate bowl mix together all dry ingredients. Add the chia, then wet ingredients and finally, the fruit. Transfer mixture into a baking dish and bake for 45-60 mins, cover for the last 20 mins so it doesn’t burn. Serve with Cocobella Coconut Yoghurt and fresh berries.
@yaqi_monique – Eggless Pancakes
A fluffy addition to your Sunday brunch spread.
1 cup whole wheat flour
1 tbsp baking powder
¼ tsp salt
1 cup almond or soy milk
2 tbsp coconut oil
2 tbsp maple syrup or sweetener of choice
1 tsp vanilla extract (optional)
Extra oil to keep pan greased between pancakes
Fresh fruit of your choice
Cocobella Coconut Yoghurt
In a bowl or blender, mix all your ingredients together until a smooth batter is formed.
On medium heat, melt up a teaspoon of coconut oil in a skillet or frypan, gently swirling your pan around to evenly distribute the oil over the entire base.
Make your pancakes one by one, pouring 1/4 cup of batter onto the pan. With a wide spatula, flip your pancakes when the batter is bubbling on top, and the edges start to look solid and crisp. The colour should be a golden brown. The other side of your pancake won’t take as long to cook, so after around 20 seconds, use your spatula to peak underneath to check the progress. Each stove and pan is different, so use the first pancake as a test for heat, cooking duration and amount of oil needed.
After each pancake, check the pan to ensure it’s still greased with your coconut oil, and re-grease when necessary, to ensure your pancakes don’t stick.
Serve as a stack of 3 or 4, topped with fresh fruit, maple syrup and Cocobella Coconut Yoghurt.