Top 5 Recipes from March

It’s time for our monthly round-up of our favourite recipes for the month! This month we’ve selected recipes that are getting us in the mood for winter with comforting soups, delicious thick shakes and more! Bookmark these recipes for your next dinner party, snack attack or when you need a quick and tasty midweek meal.

As a thank you for sharing their #cocobellarecipe, each recipe creator for March will receive a month’s worth of Cocobella – perfect for continuing the creativity in the kitchen.

@emsswanston Golden Spiced Salted Caramel Thickshake

This decadent thickshake is not only easy to make, but it’s also good for you! Jam-packed with protein and fibre, this will become your go-to drink when you want a guilt-free treat or energy boost on those cold winter days.

Servings: 1


½  cup vanilla Pure Cocobella coconut yoghurt.

½  cup vanilla almond milk

½  cup frozen coconut chunks

½  Medjool dates with pits removed depending on how sweet you like it

½  tsp ground turmeric

¼ tsp ground cinnamon

¼ tsp ground ginger

1 pinch of ground black pepper – this is important as the chemical compound in the black pepper is what helps and enables the body to absorb all of those important nutrients in the turmeric! You can’t taste the pepper, promise.

1 tbsp of cashew butter or substitute 2 tbsp of raw cashews – soak nuts in boiling water for 10 minutes before blending if you don’t have a high powered blender.

1 tsp of vanilla

A pinch of pink salt

¼ -½  cup of ice – more or less to desired consistency

Optional add-ins:

½ -1 cup cauliflower or zucchini (pre-steamed and frozen works best) – a great way to get an extra, undetectable, serve of vegetables and make your smoothie extra thick.

1 tsp of maca powder – for hormone balance.

1 tsp of flax meal (ground flaxseed) – for extra fibre.

1 tsp of chia seeds – for fibre and omega 3’s.

½  tbsp Hemp seeds – for plant-based protein, omega 3’s, vitamins, minerals and essential amino acids.

1-2 scoops of collagen – for an extra boost of protein and gut healing goodness

1 scoop protein powder – for extra protein, vanilla or unflavored would work best in this recipe.


  1. Place all smoothie ingredients into your blender and process until smooth, creamy and well combined.
  2. Pour into a chilled glass or mason jar then top with toppings of choice – I love to use coconut shreds and cacao nibs.

@nolannutritionMango and Lemon Coconut Tarts

These bite-sized treats are perfect to take as a snack to work, after a workout or as a dessert to your next social gathering.

Servings: 20



1 cup almonds

⅓ cup coconut flakes

1 tbsp hempseed oil

1 cup Medjool dates


1 cup raw cashews that have been soaked in boiling water for 30 minutes.

⅓ cup Cocobella coconut yoghurt

3 tbsp coconut oil

1 lemon (zest and juice)

1 ½ cup frozen mango

1 tbsp rice malt syrup


  1. Blend together base ingredients in a food processor
  2. Press mixture firmly into a tart tin and put in the refrigerator
  3. In a food processor, blend cashews and coconut yoghurt until smooth, then blend in the rest of the top ingredients
  4. Pour top mixture on top of the base ingredients in the tart tin and place in freezer for at least 3 hours.
  5. Store in the fridge when you are ready to consume.

@noashealthyeats – Cream Cheese Muffins

Start your day with this delicious and colourful Acai bowl jam packed with protein and superfoods.




½  cup of wholemeal or gluten-free AP flour 80g

½ cup of oat flour 60g

⅓ cup vanilla protein

35g coconut sugar

2 tsp baking powder

¼ tsp baking soda


190g – 200g or 2 small-to-medium ripe bananas

60g or 1/4 cup Cocobella coconut yoghurt

¼ cup coconut oil

½  cup soy or plant-based milk

1 tsp vanilla

Crumb topping:

25 g rolled oats

2 tbsp flour

15g Natvia or coconut sugar

30g apple sauce or coconut oil

Bake 20-25 minutes.

Cream icing:

80g of light cream cheese or vegan cream cheese

30g coconut yoghurt

1 tsp vanilla

2 tbsp coconut sugar or maple syrup


  1. Preheat oven to 180-degree Celsius.
  2. Mix in both dry and wet ingredients separately well and then combine.
  3. Spray a 12 muffin tin.
  4. For crumb topping, place it on before baking by mixing and trickle over the top of the muffin (alternatively a few tablespoons of granola with apple sauce or coconut oil)
  5. Bake for 20-25 minutes.

Once the muffins have cooled, mix and spread the cream icing on the muffins.

@BellyBaoBabe– Greek Vegan Zucchini Fritters with Vegan Tzatziki

Looking for a dish to entertain your guests? You will all want to gather around this recipe that you can make the star of your dinner party or as part of your main menu.

Vegan Tzatziki Ingredients:

1 medium cucumber

1 ½ cups dairy free Cocobella coconut yoghurt.

3 cloves garlic (minced).

¼ cup finely chopped fresh dill (or 2 tbsp dried dill per ¼ cup fresh).

1 pinch each sea salt and black pepper (plus more to taste).

1 ½  tbsp lemon juice.

1-2 tbsp extra virgin olive oil (optional).


  1. Finely grate the cucumber. Then set in a fine-sieve set over a small mixing bowl to squeeze out excess moisture.
  2. Add coconut yogurt to a large mixing bowl and add strained cucumber, garlic, dill, salt, pepper, lemon juice, and olive oil (optional). Stir to combine.
  3. Taste and adjust flavour as needed, adding more salt for overall flavour, garlic for zing, lemon for acidity, or dill for herbiness.

Serve straight away or store in fridge (where it will thicken) up to 5 days.

Greek Vegan Zucchini Fritters Ingredients:

1 kg zucchini coarsely grated (8 cups grated)

2 spring onions, thinly chopped

2 garlic cloves, finely grated

zest of 1 lemon

2 tsp salt, more to taste

A generous amount of black pepper

2 tbsp fresh dill, finely chopped

1 tbsp fresh mint, finely chopped

1 tbsp parsley, finely chopped

2 tbsp capers, blotted in a paper towel and chopped (optional)


  1. Put flax meal into a small bowl and add 4 tbsp of water to it. Mix well and put into the fridge for the mixture to thicken.
  2. Season grated zucchini with 2 tsp of salt and place it on a fine sieve over a bowl. Set aside for at least 30 mins.
  3. After 30 mins, squeeze out as much moisture as you can out of the grated zucchini with a muslin cloth or in small batches using your hands.
  4. Place squeezed zucchini in a bowl. Add herbs, lemon zest, pepper, grated garlic, chopped capers and spring onions to it. Mix very well.
  5. Take out flax meal out of the fridge and add it into the zucchini mixture directly.
  6. Add enough flour and breadcrumbs to ensure that your mixture isn’t too wet, yet you will still be able to form patties out of it easily.
  7. Put the mixture into the fridge for an hour or so that it is easier to form patties.
  8. Once the mixture is chilled, form small patties with your hands. Grab a chunk of the mixture and squeeze it well in your hand first to extract even a tiny amount of excess moisture. Then proceed to form a patty.
  9. Heat up 1-2 cm of oil in a small pan. Once the oil is hot (but not too hot or else they will burn on the outside), place a few fritters on it and fry them without turning for about 2-3 minutes. After 2 minutes, check one of the fritters and if it’s nicely browned gently flip it to the other side and fry for the same amount of time.
  10. Serve with vegan tzatziki.

Recipes adapted from @minimalistbaker and @lazycatkitchen

@berrynicebella – Spiced Vegetable Lentil Soup

We’re getting ready for winter and soup season with this hearty and comforting lentil soup that’s going to warm up the coldest of nights.


2 medium potatoes

1 small sweet potato

¼ pumpkin

1 carrot

1 canned no added salt lentils drained and rinsed

2 tbsp veg stock paste

2 tbsp spicy tandoori paste

½ tsp smoked paprika and extra for topping (optional)

4 cups of water

½ cup Cocobella natural coconut yoghurt and 1tbsp for topping


  1. Chop all vegetables and set aside. Mix vegetable stock paste with water.
  2. Place a pot on the stove over high heat, add liquid stock and vegetables.
  3. Bring to boil and cook for about 20 minutes, or until all vegetables are soft.
  4. Add in tandoori paste and smoked paprika, stir to incorporate. Reduce to a simmer,
  5. and cook for a further 15-20 min.
  6. Transfer to a blender, or use a bar mix to blitz the soup. Can leave chunks if desired.
  7. Add canned lentils and coconut yoghurt, stir until well mixed in.
  8. Serve hot, and add 1 tbsp of coconut cream to top.



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