Top 5 Recipes from September 2017

The first month of spring brought many new Cocobella-inspired meals via our wonderful Instagram community. This month we feature some guilt-free afternoon treats, wholesome breakfast delights and a Cocobella Coconut Yoghurt dip for a savoury snack. Our Top 5 from the month of September is sure to put a ‘spring’ in your step.

Getting creative with Cocobella in the kitchen? Please don’t forget to tag @purecocobella and #cocobellarecipes, we love seeing what you’re up to!

 

@the_smallseed_ – Granola, Coconut and Lemon Berry Breakfast Tart

Impress your guests with this creamy vegan delight.

@the_smallseed_ Cocobella Yoghurt Tart

Ingredients:

Granola base:
2 cups of rolled oats
1 1/4 cups almonds (roasted works well)
3 tbsp desiccated coconut
7 tbsp coconut oil, melted
1/4 cup + 1 1/2 tbsp pure maple syrup
1 tsp pure vanilla extract
1 tsp cinnamon powder

Filling:
1 x 500g tub Cocobella Coconut Yoghurt – Natural
Zest from 2 small lemons
Drizzle of pure maple syrup

Toppings:
Fresh berries

Mint
Lemon zest

 

Method:
Pulse the almonds for approximately 20 seconds, still leaving some chunky pieces. In a large bowl combine almonds, oats, desiccated coconut, cinnamon powder and stir together.
In a separate bowl combine melted coconut oil, maple syrup and vanilla extract. Add wet to dry ingredients and combine well. Place granola into a 13″ rectangular tart tin and press down firmly on base and along sides. Place in pre-heated oven for approximately 22-24 mins or until golden. Take out and leave to cool completely.
Empty contents of yoghurt into a bowl, add maple syrup and finely grated lemon zest, and stir to combine gently. Once tart base is completely cold, gently remove from tart case onto a plate and place yogurt mixture into it. Decorate with berries, fresh mint and lemon zest!
This tart is best eaten straight away but can be stored in fridge overnight (the base will just soften a bit).

 

@fitandhealthys – Coconut Chocolate Cookies

Treat yourself to these delightful chocolate cookies for an afternoon pick-me up!

@fitandhealthys Cocobella Chocolate Cookies

Ingredients:

1 1/4 cups self-raising flour
2 tbsp melted coconut oil
2 tbsp cocoa powder
1 tsp vanilla essence
4 tbsp maple syrup
1/2 cups Cocobella Straight Up coconut water

Topping:

2 tbsp melted coconut oil
2 tbsp maple syrup
2 tbsp cocoa powder
toasted desiccated coconut

Method:

Preheat oven to 180 degrees (fan-forced setting) and line a baking tray.

Mix all the ingredients in a large bowl until combined. With wet hands, as the mixture is quite sticky, roll mixture into little balls and then place onto the prepared baking tray. Bake for about 15 minutes or until golden and fluffy. Once they are cooled, mix together topping ingredients until smooth and dip each of the balls into the chocolate. Sprinkle with toasted coconut to finish.

 

@ella.mander.jones – Almond Milk and Coconut Pancakes

These little morning treats are the perfect fuel for a busy day.

@ella.mander.jones Almond Milk and Coconut Pancakes

Ingredients

1 banana
1 flax seed egg (1 tbsp ground flaxseed + 3 tbsp Cocobella Straight Up coconut water)
1 cup whole wheat flour
pinch of salt
1 tbsp coconut sugar
2 tsp baking powder
3 tbsp coconut flakes (optional)
1 cup Cocobella Straight Up coconut water
1.5 tbsp coconut oil

Toppings:
(all optional)
berries and fruit
nuts and chia Seeds
coconut flakes
Cocobella Natural Coconut Yoghurt
Maple syrup

Method

Mix dry ingredients together until combined. Whisk in coconut water, flax egg and oil. Add dry and wet ingredients together and mix until smooth. Cook in a hot non-stick pan until golden.
Top with your favourite toppings, such as Cocobella Natural Coconut Yoghurt, coconut flakes, berries, bananas, chia seeds and maple syrup.

 

@glutenfreebytash – Coconut Yoghurt Dip

This deliciously creamy coconut dip is the perfect afternoon snack with carrot sticks or rice crackers.

@glutenfreebytash Coconut Yoghurt Dip

Ingredients:

Cocobella Coconut Yoghurt – Natural (you can make a small batch with a 170gm tub or a shared batch using our 500gm variety)
Pinch of salt
Pinch of white pepper
1 tbsp/tsp onion powder
1 tbsp/tsp garlic powder
Sprinkle of paprika to garnish

Method

Mix together all the ingredients until combined. Season to taste and serve with your favourite dipping items, such as carrot sticks, celery, seeded crackers.

 

@mindful_moose – PB & J Smoothie Bowl

A perfectly pink smoothie bowl, to nourish and energise!

@mindful_moose PB & J Smoothie Bowl

Ingredients
1 250mL Cocobella Straight Up coconut water

1 frozen banana, in chunks
2-3 handfuls of frozen strawberries (you can use fresh, it’ll just be a bit thinner in consistency)
1 tbsp natural peanut butter
1 tbsp vegan protein powder, optional
1 tsp vanilla

 

Method
Place all the ingredients in your blender and pulse until smooth. Top with your favourite toppings, such as fresh berries, peanut butter and seeds.

 

Have you tried a Cocobella infusion? #cocobellamyway

Made by Fressko Cocobella Infusion

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