Author: Admin

28 Apr Simple and Clean Granola Bars

Create a healthy snack supply in your pantry with these simple and delicious clean granola bars! With only four ingredients, these tasty treats are healthy, raw, vegan, paleo, and best of all – coconutty! Hedi Hearts (Clean Eating) has done it again with her clean eating ingenuity! They keep fantastically in the fridge and are perfect for breakfast, snacking or a guilt-free dessert. What are you waiting for: grab your food processor and your wholesome ingredients, and let’s get eating!

What you’ll need:

- 1 cup pitted dates
- 2 cups walnuts or Brazil nuts
- 2 cups desiccated coconutAdd to cart
- 3/4 cup dried cranberries
- tablespoons water
- (feel free to experiment by swapping your walnuts with pumpkin or sunflower seeds or your cranberries with raisins, or whatever you fancy!)

 

Let’s get started!

1. First, toast the nuts slightly in an oven heated to 170 degrees Celsius (340 degrees Fahrenheit). Allow them to cool off before adding them to your food processor or blender, along with the dates, desiccated coconut, and cranberries.
2. Pulse until the mixture is well combined, with a crumbly texture!
3. Gradually mix in the water a tablespoon at a time, and continue processing until the mixture becomes sticky and holds together.
4. Next, grab a square baking dish and line it with cling film. Press the mixture firmly inside to ensure it sticks together!
5. Pop in the fridge for a couple of hours, then voila – cut it into bars and sprinkle with more desiccated coconut!
6. Enjoy!

See more recipes here!

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24 Apr Nutty Millionaire’s Shortbread

This easy weekend treat is the brilliant creation of our lovely contributing chef Heather Adamson (@Fresheather)! With three delicious layers and a quick assembling time, these shortbread bars are definitely worth a million! They are nutty, melt-in-your-mouth delicious, and the perfect sweet pick-me-up!

What you’ll need:

For the base:
- 3/4 cup ground pecan nuts
- 2 tablespoons cacao
- 4 tablespoons coconut syrupAdd to cart
- 1 tablespoon melted coconut oilAdd to cart

For the middle layer:
- 1/2 cup crunchy organic peanut butter
- 3 tablespoons coconut syrupAdd to cart
- 1 tablespoon melted coconut oilAdd to cart

For the topping:
- 1/4 cup cacao powder
- 1/4 cup melted coconut oilAdd to cart
- 3 tablespoons coconut syrupAdd to cart

 

Let’s get started!

1. Combine all base layer ingredients by hand, until they clump well together. Press this into a small square lined baking tray – bear in mind, the smaller the tray, the thicker the layers!
2. Moving on to the middle layer! Mix the peanut butter, syrup, and oil until well combined. Spread this mixture on top of the base layer, and pop the tray into the fridge or freezer while you make the final layer!
3. Mix the cacao, melted coconut oil, and coconut syrup together until you’ve reached a smooth, melted-chocolate consistency. (Try not to eat it all first!)
4. Pull your tray back out of the fridge, and pour this on top of the middle layer. Spread it across evenly with a spatula. (You can also bang the base of the tray on your working surface a few times to even the top out!)
5. Set in the fridge for 30 minutes, then cut into squares! It’s especially delicious when the chocolate has just set, and the rest is still gooey!
6. Save whatever you haven’t devoured (if there is any left!) and store in the fridge.

See more recipes here!

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23 Apr Coconut Pet Shampoo

How can I make my own natural pet shampoo?
So we all already know about all the amazing health and beauty benefits of coconut oil – but did you know that these incredible benefits also apply to our lovely little pets? The antibacterial and moisturising properties of coconut oil help make a lush DIY pet shampoo for your dogs that is easy to make at home, free from artificial ingredients and cheaper than store-bought products too!

Pet shampoos are too-often loaded with artificial ingredients, colours and preservatives that leave many pet owners wondering why they would use products on their furry friends that they wouldn’t use on themselves! However, this easy DIY pet shampoo is completely natural and can help keep your pet’s coat soft, clean and smelling fresh!

What you’ll need:
– 1/2 cup Apple Cider Vinegar with “The Mother” (for a natural flea repellent and to remove dirt)
– 5 tablespoons mild baby shampoo
– Heaped tablespoon of extra virgin cold-pressed coconut oil (for a soft and shiny coat)
– Warm water (Optional: you can infuse it with a rosemary stem when heating the water over the stove. Rosemary has moisturising properties great for relieving dandruff)
– A few drops of lavender essential oil (for a sweet smelling pup!)
– Glass jar or empty shampoo bottle

Let’s get started!
The process of making this gentle moisturising shampoo is simple: just warm the water before pouring it into the glass jar or empty shampoo bottle. Add the rest of the ingredients and shake well. It’s ready! Your pets will thank you with their new soft coats and lovely smell!

See how else coconut oil can benefit your pets here!

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22 Apr Mini Falafels

Our lovely contributing chef Kelly Barlow (Eat Pray Cook) is back with a mouthwatering and easy savoury recipe perfect for a snack, lunch or dinner! These mini falafels made with coconut flour are light yet filling, gluten free and dairy free!

This recipe makes 10 delicious falafel pieces which can be added to a salad, wrap or just enjoyed on their own!

What you’ll need:

- 1 tin organic chickpeas
- 2 large garlic cloves
- 2 medium red chillies
- 1.5 tablespoons tahini
- 1 small onion
- 2 tablespoons lemon juice
- 3/4 teaspoon cumin
- Generous amount of pink salt and pepper
- Chilli flakes
- 2.5 tablespoons coconut flourAdd to cart
- Coconut oil for cookingAdd to cart

 

Let’s get started!

1. Start off by simply adding all the ingredients to a food processor and blending until even.
2. Form the mixture into falafel patties and set aside. Make sure it’s solid enough to hold its shape – if it isn’t, simply add more coconut flour!
3. Heat a skillet with coconut oil, and cook each side for a few minutes, until thoroughly warmed through!
4. Serve on a bed of leaves with a lemon juice, tahini, and garlic dressing!
5. Enjoy!

See more recipes here!

 

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Natural & Organic Expo 2015 London

22 Apr The Natural and Organics Show

Coconut Merchant proudly exhibited at the Natural and Organic Products Europe Show on 19-20 April, 2015, at the ExCel Centre in London. This trade show gathered thousands of health and natural foods industry professionals at the ExCel Centre, making it Europe’s biggest event for natural and organic products.

This year marked the first time this show exhibited at ExCel, moving to the venue from its previous location of Kensington’s Olympia centre. The ExCel provided a larger, more expansive setting for its hundreds of stands providing the latest and best “natural, organic, fair trade, free-from, vegan, vegetarian, and eco-living products” worldwide!

We had a great time meeting with our existing wholesalers and retailers, as well as networking with new ones. Our stand was situated beside current wholesale distributor Marigold Health Foods, as well as upcoming retail stockist Planet Organic! Our products are also available from other wholesale distributors, including CLF Distribution, The Health Store Wholesale, Queenswood Natural Foods, Infinity Foods, and Tree of Life.

Our new coconut jam proved popular among attendees, and we are excited to launch it into further retailers this summer! We also had the opportunity to sample some really interesting and delicious new products from fellow exhibitors. We collaborated with fellow exhibitor Sukrin, a company that produces delicious free-from bread mixes, to sample our jam on slices of their bread, which also proved to be a big hit!

We will be exhibiting again at the Natural and Organic Products Europe Show from 17-18 April, 2016.

Natural & Organic Products

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22 Apr The Free From Food Awards

Coconut Merchant was invited to attend the Free From Food Awards, held at the beautiful Royal College of Physicians in Central London on 22 April, 2015, where we were proud to receive highly commended in both the Breakfast category (for our Coconut Jam) and in the Food to Go category (for our Coconut Snack Chips!). Both of these products are new additions to our range and we are thrilled with the wonderful reception they’ve received from the public so far!

Other categories included Breads, Store Cupboard, Pasta and Pizza, Raw Foods and Superfoods, Down the Pub and the Bar, Meaty and Fishy Ready Meals, Veggie Ready Meals, Foods Suitable for Nut Allergies, Foods for Children, Tea Time, Desserts and Puddings, Confectionery and Chocolate and Bars!

After the awards ceremony, there was a buffet where nominees were invited to sample the top winners’ delicacies – including gluten-free beers and wines! It was great to mingle with other brands and industry professionals as passionate as we at Coconut Merchant are about natural and delicious free-from foods.

Thank you to the judges of the Free From Food Awards for highly commending our new products and for the organisers for putting on such a lovely event! We hope to be invited again next year!

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17 Apr Vegan Peanut Butter Coconut Fudge

We are so excited to formally introduce one of our contributing chefs for the first time – the lovely Hannah Darvas (@healthnuthannah). Hannah is a 20-year-old graphic designer and food blogger with a passion for happiness and recreating what it means to be healthy. She’s here to help you kick off your weekend the right way, with a quick and delicious Friday treat for you to whip up! This raw vegan peanut butter coconut fudge only has three (completely natural) ingredients and is sure to satisfy any sweet tooth!

What you’ll need:

- ½ cup softened coconut oilAdd to cart
- 1 cup organic peanut butter
- 1 tablespoon coconut syrupAdd to cart
- Melted raw chocolate (optional)

 

Let’s get started!

1. Mix all the ingredients together and spread over a glass baking tray. Make sure the mixture is smooth and to your desired fudge thickness!
2. Pop in the freezer for 10 minutes.
3. Slice and drizzle the melted raw chocolate on top if you’re using it!
4. Enjoy!

See more recipes here!

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16 Apr Coconut Syrup

How is coconut syrup made?

Coconut syrup is a delicious natural sweetener, made from the nectar of coconut palm flowers. This nectar is found inside the blossoms of the coconut palm tree. Farmers tap the sweet nectar in a way similar to that of maple syrup production: it is then collected in bamboo containers and placed under controlled evaporation until they reach the consistency of syrup.

This evaporation can be carried on to produce another coconut product we know and love: crystallised coconut sugar, which can then go on to make other delicious coconut treats (coconut jam, anyone?!) Even an alcoholic drink called coconut toddy can also be made from the freshly-tapped coconut blossom sap!

Why and how should I use coconut syrup?

Coconut syrup is vegan and has a much lower GI (35) compared to regular sugar (65-70), making it an ideal alternative sweetener to honey or table sugar. It also contains trace amounts of vitamin C, magnesium, calcium, potassium, zinc, iron and copper, as well as antioxidants and phytonutrients.

Coconut Merchant’s Coconut Syrup is 100% natural without any artificial flavours or preservatives. With the consistency of molasses and its toffee-esque taste and tangy sweetness, coconut syrup is the perfect addition to naturally enhance:

– hot drinks
– smoothies
pancakes
– waffles
– porridge
– natural yoghurt
– ice cream
– a substitute for sugar in baking

How do you like to use coconut syrup? Let us know here!

See our recipes page here for cooking and baking ideas.

Haven’t tried coconut syrup yet? Find it in our online store!

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14 Apr Raw Vegan Chocolate with Almond Swirl

Raw vegan chocolate with an almond swirl…It almost sounds too good to be true – but it’s not! Instead, it’s a super-simple recipe courtesy of the ever-talented Hedi (Clean Eating)! All that it requires is a little melting and blending, before popping the mixture in the fridge to set for a little while. Feel free to substitute the almond butter with peanut butter for a Reese’s peanut butter-esque twist, or play around with other flavours – or keep it in its amazing original state! Either way, we promise you’ll have a hard time resisting eating all of these delicious bits of raw heaven in one go…

What you’ll need:

For the raw chocolate:
- 1/2 cup melted cacao butter
- 1/2 cup raw cacao powder
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 cup coconut syrupAdd to cart

For the almond swirl:
- 2 tablespoons almond butter
- 3 tablespoons melted coconut oilAdd to cart
- 1 tablespoon coconut syrupAdd to cart

 

Let’s get started!

  1. Let’s start with the chocolate first: melt the cacao butter, and then mix in the raw cacao, coconut syrup, vanilla extract, and cinnamon.
  2. Line a glass baking dish with baking paper. Pour the chocolate mixture in and pop it in the fridge to set for 5 minutes (not longer than that as it will set too completely, which we don’t want!).
  3. Next, for the almond swirl: melt the coconut oil and mix it with almond butter and coconut syrup. Pour this on top of the chocolate and using a knife or fork, create a swirl pattern.
  4. Pop back in the fridge for 30 minutes.
  5. Slice, and enjoy!

See more recipes here!

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10 Apr Organic DIY Baby Wipes

Not a fan of the chemical-laden baby wipes saturating the market – but don’t like shelling out for the expensive organic varieties either? Look no further! You can make your own organic, all-natural baby wipes at home for a fraction of the cost. Both baby and your wallet will approve – and as an added bonus, you can even use them as a gentle, all-natural makeup remover!

The key ingredient is – you guessed it – coconut oil! Among the many benefits of coconut oil, it contains antimicrobial bacterial and fungal properties, making it a perfect natural sanitiser that’s gentle on skin.

How can I make my own cleansing wipes?

What you’ll need:
– 1 thick, soft paper towel roll
– 4 cups purified water
– 1-2 tablespoons raw organic extra-virgin coconut oil
For baby wipes: 1 squirt organic baby wash
For facial cleansing wipes: 1 squirt of a mild face wash
– 1 medium-sized Tupperware container

Let’s get started!
1. Start by mixing the water, coconut oil and cleansing wash in the Tupperware container.
2. Then, using a sharp knife, cut your paper towel in half (so it looks more like toilet roll in terms of size!). Make sure you get any rogue fuzzy bits off after!
3. Place the cut paper towel roll into your mixture, and smoosh it down with the Tupperware lid, sealing it inside. Leave it for about 5-10 minutes.
4. Remove the Tupperware lid, and then remove the inner brown paper towel roll from the centre. Simply pull up a bit of the now-wet paper towels from the centre – and you’ll be able to pull out the wipes individually this way.
5. You’re ready to use your all-natural wipes on baby or your face!

See how easy this recipe is? Just five steps to all-natural cleansing! Give it a go- traditional baby wipes may just become a thing of the past. Knowing exactly what you’re using for both yourself and your baby is a great thing- no more nasties or toxins, plus you’ll be left with smooth skin that sublty smells of coconut.

baby-wipes

Coconut oil isn’t just for your skin. Find out how coconuts can benefit your hair, nails, teeth, diet and much more here.

Veteran or newbie? Wherever you fall on the coconut-loving scale, you’ll be surprised our vast and varying range of coconut goodies. Check out our online store!

 

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02 Apr Hot Cross Fudge

This weekend Hedi (Clean Eating) has presented us with the perfect Easter indulgence! If you are having guests over for the holiday, this delicious Easter “hot” cross fudge will truly show them that clean eating doesn’t mean missing out on chocolaty deliciousness! Using superfood coconut oil and goji berries (packed with vitamin c, zinc, iron and selenium), these luxurious treats have the added bonus of all the health and healing properties of these fabulous ingredients. Best of all, the mixture is bake-free and super simple!

What you’ll need:

- 1 cup tahini
- 1/3 cup melted coconut oilAdd to cart
- 4 tbsp raw cacao or cocoa powder
- 3-4 tbsp coconut syrupAdd to cart
- 3 tablespoon goji berries
- Coconut yogurt or any other yogurt for decoration

 

Let’s get started!

1. First, mix the tahini and coconut oil until smooth and well incorporated.
2. Next, add the raw cacao, coconut syrup and stir thoroughly!
3. Toss in the goji berries.
4. Pour your mixture into a freezer-friendly dish and pop it in the freezer for an hour.
5. Remove from the freezer once the mixture’s been in for at least an hour and cut into bars. Then create crosses using coconut yogurt!
6. Voila – your hot cross Easter fudge is ready to be shared with your loved ones!

See more recipes here!

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02 Apr How Does Coconut Oil and Milk Benefit My Workout?

Coconuts aren’t just great for the health conscious and coconut lovers among us – they’re also fantastic for athletes and for maintaining physical fitness!

Benefits of coconut fat for active lifestyles

As we’ve mentioned in our post about all the amazing uses and benefits of coconut oil, this superfood is packed with healthy fats – specifically lauric acid and medium-chain fatty acids (MCFAs). MCFAs are easily digested and absorbed by your body. They’re sent directly to your liver and immediately converted to energy as opposed to being stored as fat. This makes them ideal for athletes – it could help them to power through workouts without crashing later! MCFAs also stimulate the metabolism and allow for speedier fat burning and muscle building.

Coconut oil can be added to hot drinks, protein shakes, or pre-workout meals for an awesome and filling energy boost. The fun doesn’t stop there though! Many other coconut products are also loaded with fitness benefits.

Coconut Milk for rehydration

Coconut water is well-known for its isotonic and hydrating properties which make it an ideal work-out drink. But did you know coconut milk can also be used for hydration and to replenish the body? It contains an abundance of nutrients and the same healthy fats described above.

Thanks to coconut-loving personal trainer Jack (@urbanenergie) and Ironman trainee Cat (@catmac1987), we have an energising recipe for an electrolyte drink using Himalayan pink salt and coconut milk. Himalayan pink salt contains loads of minerals found in the human body, making up for those lost through sweat and exercise. With just 4 ingredients, this drink is super-easy to prepare and perfect for hydration and refuelling during training!

Coconut Milk-Electrolyte Shake

Simply mix together:
– 1L water
– 2 cups of coconut milk (250 ml)
– 1 teaspoon of Himalayan pink salt
– 1 teaspoon honey, lemon juice, coconut syrup, or other natural sweetener of your choice!

Exercise and coconut milk

Check out Jack’s Instagram and Facebook for more fitness motivation and tips!

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27 Mar Coconut and Cinnamon Porridge

We all know the old adage “breakfast is the most important meal of the day” – and it’s true: the food you eat provides the necessary fuel to help you power through your day. So make sure you kick it off with only the healthiest food that will nourish and energise you for longer! Our fantastic contributing chef Kelly (@EatPrayCook_ ) has provided us with a super-easy and incredibly delicious recipe for coconut and cinnamon porridge – allowing us to get our coconuts in first thing in the morning!

What you’ll need:

- 1 cup oats
- 1 cup almond milk
- 1 tablespoon coconut oilAdd to cart
- 1/2 teaspoon cinnamon
- 1 small handful goji berries
- 1 teaspoon coconut sugarAdd to cart

Topping:
- Desiccated coconut/coconut chips, crushed almonds, berries...any topping of your choice!Add to cart

 

Let’s get started!

1. Add all the ingredients (except for the coconut oil!) to a pan on the hob, and stir everything together.
2. Put the heat on low and let the oats cook slowly in order to maintain as many nutrients as possible (too much heat depletes nutrients!)
3. Add the coconut oil as things heat up and give it another good stir.
4. Give it a few minutes, and keep stirring. It’s ready when you’ve got a lovely creamy texture and all of the liquid has been absorbed.
5. Take it off the heat before it gets sticky, top with your almonds, coconut, berries, or whatever you like. Enjoy!
6. Let us know how you got on, and keep us updated as to how motivated you felt to take on a (super healthy and delicious) day after eating this!

See more recipes here!

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23 Mar Caramel and Toffee Truffles

Hedi (Clean Eating) is simply unstoppable! This delightful truffle recipe requires no baking and is filled with healthy goodness! With a light caramel taste and a toffee-like texture, but none of the unhealthy ingredients you would expect, prepare to be amazed by these healthy alternative truffles!

What you’ll need:

- 1 cup pitted dates
- 2 tablespoon maca powder
- 1/4 cup raw cacao
- 1/4 cup melted coconut oilAdd to cart
- 1 tbsp coconut syrup

 

Let’s get started!

1. First, boil some water, and soak the dates in it for 15 minutes!
2. Drain the water, and put the dates in the food processor along with the maca powder, and start blitzing them while scraping the mixture down the edges of the food processor as you go! If necessary, add a tablespoon of water to help create a paste-like consistency.
3. Line your freezer-proof dish with aluminium foil or clingfilm. Wet your hands, roll the date paste into balls, and place them onto the tray before freezing for 10 minutes!
4. While you wait for them to harden in the freezer, mix the coconut oil, cacao, and rice syrup over a low heat.
5. Remove the balls from the freezer, and one by one, place on a tablespoon and dip in the chocolate mixture. Repeat until all the chocolate is used up – and be careful, the chocolate hardens very quickly!
6. Transfer your truffles back into the freezer, and allow them to set and harden for about 30 minutes.
7. Voila – your healthy truffles are ready to be enjoyed!

See more recipes here!

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20 Mar Vegan Pizza

Heather (@fresheather) has created a tasty gluten-free, vegan pizza recipe – allowing you to satisfy those pizza cravings in a healthier way! With a flavoursome coconut flour base and an amazing ‘cheese’ made from sweet potato and coconut milk, this pizza is perfect for the health conscious – and any pizza lover in general!

What you’ll need:

For the crust
- 1/3 cup coconut flourAdd to cart
- 3 tablespoons coconut oil, meltedAdd to cart
- 3 eggs or for vegan option, 3 flax eggs
- 1 teaspoon dried basil
- 1 teaspoon baking powder
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- seasoning of your choice!

For the ‘cheese’
- 1 sweet potato, cooked
- ¼ cup water
- ¼ cup coconut milkAdd to cart
- ½ teaspoon sea salt
- cooked onion and garlic
- 1 tablespoon tomato puree

For the topping
- Tomato puree
- Your favourite veggie toppings
- A sprinkling of oregano and basil

 

Let’s get started!

  1. We’ll start off with the base! Combine all the ingredients, then spread the dough into a circular shape on grease proof paper, ensuring the base is around 1 centimetre thick.
  2. Bake in a preheated oven at around 200 C / 400 F for about 10 minutes – but keep an eye on it as this may vary from oven to oven!
  3. Next, the ‘cheese’! This part is easy: simply combine the ingredients in a food processor or blender, and blitz until smooth!
  4. Now, let’s put it all together! Spread a tomato puree mixture on top of the base (with any desired herbs and seasonings mixed in), along with half of your preferred stir-fried veggies.
  5. Next, add the ‘cheese’ and put the other half of the veggies on top!
  6. Place under a medium grill for around 5-10 minutes, until you reach your desired level of crispiness!
  7. Sprinkle with oregano and basil, and try to not eat it all at once!

See more recipes here!

 

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13 Mar Raw Coconut Brownies

These raw delicacies by Kelly (@EatPrayCook_) are similar to Bounty bars – only minus the over-processing while adding loads of amazingly delicious taste! As you guys probably know by now, coconuts are packed with wonderful health benefits – so you can enjoy these tasty sweet treats without any guilt, knowing that they’re doing you some real good, too. These make 15-20 servings, so go on and spread the love!

What you’ll need:

For the filling:
- 200g desiccated coconutAdd to cart
- 4 tablespoons coconut butterAdd to cart
- 2 handfuls raw coconut chipsAdd to cart
- 70 ml coconut waterAdd to cart
- 4 tablespoons maple syrup or coconut syrupAdd to cart
- 3 teaspoons baobab (optional for an amazing Vit C boost)
- 1 vanilla pod (inside only)
 -1/2 teaspoon pink salt

For the chocolate topping:
- 60ml coconut oilAdd to cart
- 100g honey/maple syrup/coconut syrup (your choice!)Add to cart
- 30g cacao butter
- 40g raw cacao powder
- pink salt, to taste
- more raw coconut chips


Add to cart

 

Let’s get started!

1. Start by lining a casserole dish/deep baking tray with cling film.
2. Add all the filling ingredients to a food processor and whizz away until you get an even, creamy consistency. If you want, add more salt/sweetener to taste.
3. Stir and leave to set in your dish, and then pop it in the fridge to set while you make the chocolate!
4. Melt your raw cacao butter and coconut oil in a heat proof bowl over a pan with simmering hot water.
5. Next, add the remaining ingredients, and stir until you have a rich chocolate sauce. Add salt to taste.
6. Now, pour your chocolate mixture over your chilled coconut filling. Leave it to semi-set before finally topping with the coconut chips – then leave for an hour in the fridge to set completely!
7. Voila! Cut into chunks, serve and share (or not!).

See more recipes here!

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12 Mar Coconut Jam

A heavenly spread

At Coconut Merchant we want to revolutionise how we enjoy natural foods.  It is with this in mind that we developed our new Coconut Merchant Coconut Jam!  We are really excited to be bringing it to you for the first time.

Our Coconut Jam is a delicious and unique spread we developed from coconut milk and coconut sugar. Simply made with 100% pure coconuts, with nothing else added and absolutely no refined sugars, this delicious natural jam boasts a slight caramel taste that is a great addition to many unique dishes! As an indication of its coco-purity, on cold days you may sometimes come across white spots in your jar. This is completely normal and you will just need to give your coconut jam a stir!

Coconut jam is a fantastic, healthier alternative to many popular spreads and butters! With its caramel-esque taste and similar consistency to Dulce de Leche, it makes an excellent caramel substitute. Our all-natural, 100% coconut spread is always gluten free, vegan and has a relatively low GI content. Perfect at afternoon tea as a topping on toast or pastries, coconut jam is also delicious added to porridge, ice cream, yoghurt, baking or as a frosting for sweet treats!

Try it for yourself!

We are so excited to bring coconut jam to British shores for the first time. Try it out for yourself here!  It’s featured in a number of our recipes and we’d love to see what kinds of delicious coconutty creations you come up with! Send us an email with your photos or tell us how you like to enjoy your jar of coconut jam!

Oh – and don’t just take our word for it! Check out some of our customer reviews.

Just a few of our favourite testimonials:

“Yummilicious” – 5 stars – Mr. S. Bell-Craig

“Wow is all I can say to describe the coconut jam from Coconut Merchant. The texture was a lot like nutella, and the flavour was totally unexpected and well balanced with many layers of amazing mouth sensations. I made a coconut sponge and used the coconut jam for the jam layer. 10 out of 10. Totally unique and well worth changing from your regular jam, plus it’s 100% coconut, no other ingredients…<read more>

“Oh my god. This is incredible. Buy some.” – 5 stars – musogirl

“This is one of the most extraordinary products I have ever come across. The texture is a bit like firm Nutella, but the flavour is something else entirely (not to mention about a million times better than nutella, or indeed any other spread I’ve tried). It tastes caramelly/fudgy to start off with, and then the coconut flavour comes through, slightly toasted and just incredible. It really is not like anything else I have ever tasted…<read more>

“Dear Lord, this stuff is GOOD!!!!!” – 5 stars – Miss R. K. Mancey

“As I sit here with a jar of Coconut Jam, a spoon, and a soppy smile plastered all over my face, I decided it was about time that I wrote a review for this paradise nectar, so that everyone else in the world might be encouraged to experience the deliciousness for themselves!!…<read more>

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09 Mar Baked Lemon and Coconut Bars

Maxine (Gloriously Delicious) is back with another gloriously delicious recipe! The sweet treats of choice this time are baked lemon and coconut bars and they are every bit as wonderful as they sound! Simple and quick to make, these bars will go down a treat with just about anyone, and they are clean, vegan, and gluten free too. The recipe makes 12 bars, so you can share! Let’s get baking!

What you’ll need:

- 1 cup almonds
- 1 cup pecans
- 1 tablespoon coconut oilAdd to cart
- 3 tablespoons coconut syrupAdd to cart
- 3 medjool dates
- Juice and zest from 1 lemon
- ½ cup desiccated coconutAdd to cart

 

Let’s get started!

1. Pre-heat your oven to 180 degrees celsius.
2. Place your almonds and pecans in a food processor and blend until they have a flour-like consistency.
3. Then simply pit your dates and add them to the processor along with the rest of your ingredients. Blend until a sticky mixture forms.
4. Spread the mixture evenly into a lined baking tray and bake in the oven for 8-10 minutes.
5. Remove from the oven and allow to cool.
6. Slice, enjoy and devour!

See more recipes here!

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06 Mar Coconut Jam Thumbprint Cookies

Our wonderful contributing chef Hedi (Clean Eating) has shared this super-easy recipe for our coconut jam, and we couldn’t be more excited! It is a creative take on gluten-free thumbprint cookies, and it only has five ingredients – four of which are coconut products, so prepare for some fantastic coconutty fun! Are you hungry yet?

What you’ll need:

- 1 cup walnuts
- ¾ cup desiccated coconutAdd to cart
- ¼ cup coconut milkAdd to cart
- 1 tbsp coconut syrupAdd to cart
- coconut jamAdd to cart

 

Let’s get started!

1. Start by pre-heating your oven to 180 degrees and line your baking tray with baking paper!
2. Next, place your walnuts in a food processor, and pulse until you reach a flour consistency.
3. Add in the rest of the ingredients and mix until well combined, before popping the mixture in the fridge for 30 minutes.
4. After 30 minutes, remove from fridge. Scoop the dough out in tablespoons, which you will shape into a ball.
5. Make a well with your thumb in each ball (make sure not to press too hard!). If this causes the cookies to crack slightly, simply neaten up the edges with your fingers.
6. Bake for approximately 15 minutes. Don’t remove them from the baking tray until completely cool, or they will lose their shape!
7. Take a small amount of coconut jam, and fill in each well. Sprinkle a bit of desiccated coconut over the top if you want a bit of extra coconutty goodness!
8. Devour immediately! Enjoy!

See more recipes here!

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05 Mar Ethically Sourced Products

Here at Coconut Merchant, we consider the ethical sourcing of our products an integral part of our ethos! For us, this is not simply a checklist of procedures that we abide by, but rather an attitude that informs everything that we do. For us, the farmers who grow our coconuts are every bit as important as our customers – and from coconut plantation to kitchen table, we are committed to making sure everyone is happy and healthy!

We source our coconuts from Sri Lanka, The Philippines, and Thailand. We are committed to providing comfortable working conditions and pay for our
farmers and staff, asEthically-Sourced well as environmental sustainability. With a passion for 100% natural products where the only ingredient is – you guessed it! – coconut, we never use chemicals* or genetically modified ingredients in our products.

Inside and out, we pledge to always provide ethically sourced products that everyone can feel good about. For more information about our ethical sourcing policy, click here.

* Our canned coconut milk has stabiliser inside because it comes in a tin. Coconut Merchant’s snack-size coconut chips have added salt and cane sugar;
the rest of the range has no other ingredient than coconut. All of our products are gluten-free and dairy-free.

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02 Mar Coconut Granola



Granola is such a great way to start the day: slow releasing oats, fibre, protein-rich nuts and a yummy crunch! So what’s the problem? We’re glad you asked. Most store-bought cereals are heavily processed, loaded with sugar and likely to leave you feeling sluggish by 11am. If you want to stay natural, healthy, and avoid that mid-morning crash, then you’re in luck: our awesome contributor Kelly (@EatPrayCook_) has shared her amazing coconut granola recipe with us. Super-easy, super-healthy, and best of all, super-yummy! Read on to find out how to make your own!

What you’ll need:

- 1 large kilner jar
- 2 cups oats
- 1/4 cup mixed seeds
- 1/3 cup nuts of your choice (we used walnuts)
- 1/3 cup raisins
- 3 tablespoons maple syrup (or coconut syrup!)Add to cart
- 5 tablespoons melted coconut oilAdd to cart
- 2-3 teaspoons cinnamon
- 1 cup toasted coconut chipsAdd to cart

Optional:
- Add 1/2 teaspoon of naturally energising superfood Maca for an added boost to your day!

 

Let’s get started!

1. Start off by pre-heating your oven to 150 degrees C.
2. Add all the ingredients (minus the coconut chips) to a large bowl and mix together.
3. Lay the mix evenly on to a baking tray and bake for 30 – 40 mins, or until golden!
4. Finally, leave to cool, mix with the coconut chips and store.

See more recipes here!

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27 Feb Quinoa and Buckwheat Bites

Craving a little snack? Look no further than this quinoa and buckwheat bites recipe, prepared by the fantastic Hedi (Clean Eating). With all natural ingredients and a delightful mix of sweet and savoury, with a cheeky crunch, these bites are perfect for those moments when you just want something to graze on between meals! Enjoy!

What you’ll need:

- 1 cup uncooked quinoa
- 1/2 cup uncooked buckwheat
- 1/2 cup raw almonds
- 1/2 cup hazelnuts
- 1/2 cup flax seeds
- 1/2 cup pumpkin seeds
- 1/4 cup coconut oil, meltedAdd to cart
- 1/3 cup rice syrup, coconut syrup or any liquid sweetenerAdd to cart
- 1/2 tsp nutmeg
- 2 tsp cinnamon
- 1 tbsp vanilla extract
- pinch of salt

 

Let’s get started!

1. Preheat your oven to 175 degrees Celsius (350 F).
2. Next, rinse both your quinoa and buckwheat with cold water, and drain in a fine mesh strainer for a few minutes. Press down to remove as much water as possible!
3. Once drained, transfer to a large mixing bowl, and stir in the almonds, hazelnuts, flax seeds, pumpkin seeds, cinnamon, and salt!
4. In a small bowl, whisk together the coconut oil and rice syrup. Pour this into the quinoa mixture, and mix well!
5. Line a baking tray with baking paper, and spread the mixture evenly onto the tray.
6. Bake for 20 – 30 minutes, or until it has a slight brown colour!
7. Remove from oven and allow to cool for 20 minutes on the baking sheet – this will allow it to get crunchier!
8. Once cooled, gently break it between your fingers to create desired chunks.
9. Snack to your heart’s content!

See more recipes here!

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24 Feb Coconut Macaroons

We are so excited to add another fantastic contributing chef to our team and she doesn’t disappoint with this delicious first recipe! Maxine‘s (Gloriously Delicious) Coconut macaroons are the perfect dessert for a dinner party … or just for a creative night in!

What you’ll need:

For the macaroons:
- 1 cup dessicated coconutAdd to cart
- 1 tablespoon coconut flourAdd to cart
- ½ cup coconut milkAdd to cart
- 4 tablespoons coconut syrupAdd to cart
- ½ cup grated beetroot

For the raw cacao drizzle (optional):
- 1 tablespoon melted coconut oilAdd to cart
- 1 tablespoon raw cacao powder
- ½ tablespoon coconut syrupAdd to cart

 

Let’s get started!

1.Preheat your oven to 150 degrees Celsius.
2.Put all the ingredients into a bowl, and mix until well-combined!
3.Transfer the mixture to a small saucepan and heat on medium temperature for a minute or two to allow the mixture to firm. You’ll know it’s done when it can be scooped up without appearing liquid-like!
4.Using a spoon, scoop the mixture onto a lined baking tray. The macaroons should resemble individual domes.
5.Place the tray in the centre of your oven for 8-10 minutes, or until the tops begin to crisp.
6.Make your raw cacao drizzle while you wait by combining all the cacao drizzle ingredients into a bowl, and whisk well!
7.Remove from the oven, and allow to cool for around 20 minutes to firm!
8.Use a drizzle spoon or simply a streamlined teaspoon to pour the mixture over the macaroons, moving your hand back and forth as you go for the drizzle effect!
9.Place the macaroons in the freezer for around 10 minutes, then store in the fridge. 10.Enjoy – and share the wealth – this recipe makes 9 macaroons!

See more recipes here!

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21 Feb Sales Manager

Know what a coconut looks like? Good. Are you a sales superstar? Great! Do you have an entrepreneurial attitude? Awesome! Coconut Merchant is looking for a Sales Manager to develop and manage its relationships with existing customers while also acquiring new clients. If you’re passionate about healthy eating, have competitive drive and sales experience, we want to hear from you!

COMPANY:

Coconut Merchant an exciting start-up that is passionate about revolutionising how people enjoy natural foods. We pride ourselves on:

  • Providing quality products that are natural and delicious;
  • Being competitively priced at all aspects of our supply chain;
  • Ethically sourcing our products.

We operate in a very competitive environment with a broad range of companies and distribution channels, as well as astute and passionate end customers. We have secured some fantastic customers and are keen to develop this further.

JOB DESCRIPTION:

  • management of existing client relationships with distributors and wholesalers, including visiting clients on site, promoting the brand and reviewing in-store priorities;
  • working with existing partners to service the needs of these costumers and make these relationships more fruitful and entrenched;
  • creating and developing new company relationships to get our products listed;
  • seeking, organising and managing sale and promotion opportunities, including a team of brand ambassadors;
  • collecting customer feedback and market research as needed;
  • reporting to senior company managers;
  • assisting in recruiting, training and managing junior and/or regional sales staff;
  • assisting with developing the brand and brand awareness;
  • maintain at all times a professional demeanour with clients and customers.

 

SKILLS:

  • Three or more years sales experience, ideally within the FMCG sector;
  • Strong interpersonal skills and an ability to relate to people from diverse backgrounds;
  • Excellent negotiation skills;
  • Initiative and enthusiasm;
  • Demonstrable commercial awareness and sensibility;
  • Excellent writing, speaking and presentation skills;
  • Computer and technical literacy, with an ability to use the Microsoft Office Suite;
  • A demonstrable ability to think outside the box, innovate and think creatively;
  • Driver’s license required.

 

QUALIFICATIONS:

  • University level qualifications desired, but not essential.
  • Full driver’s license.

 

SALARY: Base salary + Commission

LOCATION: Surrey, London though some travel may be required.

Job Type: Full-time

Job Location: CocoHQ – Mitcham CR4

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20 Feb Sweet Potato & Salmon Fishcakes

Kelly Barlow (@eatpraycook_) switches it up with a wonderfully easy, savoury recipe! 

Available in both vegetarian and pescetarian incarnations, these savoury treats are great for everyone – and best of all, clean and packed with coconutty goodness!

What you’ll need:

- 2 cooked sweet potatoes in skin
- 1 tablespoon coconut flourAdd to cart
- 170g cooked salmon (omit for a veggie version)
- Thumb sized piece of chilli, chopped
- 2 spring onions, chopped
- 1 handful coriander, chopped
- 1 clove garlic, crushed
- 1 tablespoon tahini
- 1 lime, juiced
- Salt & pepper to taste
- 2 tablespoons coconut oil to fryAdd to cart

 

Let’s get started!

1. Roast your sweet potato in the oven at 200C for 45 minutes until soft. As you probably know, microwaves aren’t great for maintaining nutritional value in food, but they will speed up the process a lot – so if you’re short for time, just cook until soft (5-10 mins).
2. Once the potato has cooled slightly, spoon out of the skins before adding all the remaining ingredients (minus the coconut oil) to a bowl, and mix well.
3. Dust some more coconut flour on your work-side and form the potato mix into patties with your hands, with a coating of flour all around the outside (this helps them to brown).
4. Heat a pan up with the coconut oil on medium-high heat, and add the cakes to seal each side.
5. Pop in the oven for half an hour until brown.
6. Finally, garnish with more coriander, chilli and another squeeze of lime juice, and you’re good to go – enjoy!

See more recipes here!

 

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13 Feb Valentine’s Beetroot Pancakes

These beautiful pancakes are the perfect treat for Valentine’s Day, thanks to our wonderfully talented contributing chef, Hedi! Beetroot lends the wonderful blushing red hue to this healthy variant of the traditional breakfast, which is topped off by a generous helping of toasted coconut chips and coconut syrup!

What you’ll need:

- 1/2 cup beetroot puree
- 1 cup buckwheat flour
- 1 tsp baking powder
- 1 cup unsweetened almond milk
- 1 tbsp rice syrup or coconut syrup (or any preferred sweetener)Add to cart
- a pinch of salt
- coconut oil (for frying!)Add to cart

For the topping:
- Coconut chipsAdd to cart
- Coconut syrupAdd to cart

 

Let’s get started!

1. Get a blender and make your beetroot puree by blending cooked beetroot (you can either cook it yourself or simply grab one from the shops!) with the almond milk.
2. Stir in flour, baking powder, and the remaining ingredients, and blend until thick and smooth.
3. Heat a large pan, lightly oiled with coconut oil.
4. Using ¼ cup of batter for each pancake, cook 2-3 pancakes at a time. Cook for 2-3 minutes on each side, or until slightly brown! Remember to keep warm while cooking the remaining pancakes.
5. To serve, place your desired amount of pancakes on a warm plate. Top with toasted coconut chips and a generous drizzle of coconut syrup.
6. Enjoy… either by yourself or with your Valentine!

See more recipes here!

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10 Feb Vegan Cupcakes With Date Caramel Filling

Heather is back at it again – this time with an incredible recipe for vegan cupcakes with a date caramel filling. Naturally sweet and free from any artificial ingredients, these cupcakes boast a deliciously sweet and satisfying date centre, and are lavishly topped with mouth-wateringly thick coyo and coconut sugar. Never has vegan indulgence been so coconutty or amazing! This recipe makes 6, so spread the vegan love around and enjoy!

What you’ll need:

- 1 cup wholewheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of (baking) soda
- A pinch of salt - 1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
- 1 cup almond/soy milk (We used a mixture of both!)
- 2 teaspoons coconut oil – meltedAdd to cart
- 1/4 cup coconut sugar - 1/4 mango (optiona!l)Add to cart

For the filling:
- 4-5 medjool dates, soaked
- A pinch of salt

For the topping:
- 100g coyo (thick creamy vegan yogurt)
- 1 tablespoon coconut sugarAdd to cart

 

Let’s get started!

1. Make the flax egg – whisk the 1 tablespoon ground flax and 3 tablespoons water until you achieve a thick, gel-like consistency.
2. Combine the flax egg and milk (We used a food processor for this part; add in mango if desired!). Stir in the coconut oil.
3. In a separate bowl, combine the wholewheat flour, baking powder, bicarbonate and salt.
4. Add the wet ingredients to the dry, folding them together until just combined. Stir in the coconut sugar.
5. Pour the mixture into 6 silicone (or paper) cupcake/muffin cases – they should be 2/3 full. Place in a pre-heated oven at 175 C | 350F for 15-20 minutes.
6. Take the cupcakes out of the oven and leave to cool for 20 minutes (removing them from the cases).
7. Once cool, use a melon scoop or teaspoon to scoop out the centre of each cake. Fill each with a teaspoon (or more if needed) of date caramel filling (instructions below)*. Place the piece of scooped cake back on top.
8. Spread the coyo-coconut sugar frosting* on top and enjoy!

*Filling – While the cupcakes are baking, make the date caramel filling. Soak the pitted dates in boiling water for at least 10 minutes. Take out of the water and begin to mash, slowly adding enough water back in and mixing until a caramel constancy is achieved. Mix in a pinch of salt.
*Topping – Mix the coconut sugar into the coyo and place back into the fridge until ready to use.

See more recipes here!

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Coconut Merchant

04 Feb Fine Ceylon Coconut Oil

We’ve had a couple of questions lately about where our coconut oil is from, and why Sri Lanka?

The answer is simple: We take pride in our coconut oil, and we strive for every aspect of its production to reflect that! Sri Lanka is one of the coconut capitals of the world, boasting a long heritage of fine Ceylon coconut production. We carefully source our coconuts from a single plantation to ensure that they are always pure and of the highest quality.

Coconuts form an integral part of Sri Lankan society, with coconut palms historically being known as “trees that give us all that is necessary for living,” and the versatile coconut palm does just that. The coconut palm provides food, coconut water, and a wide variety of practical uses. Many traditional Sri Lankan outdoor kitchens are often fashioned almost entirely from these wonderful trees, with tree trunks as beams and thatched coconut palm leaves for roofs!

We feel honoured to be part of this long and storied Ceylon tradition, and we’re committed to sharing the joys of these fine coconuts with the world!

Sri Lanka

 

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02 Feb Vegan Pesto

Pesto loving vegans rejoice – our lovely contributing chef Kelly Barlow (@eatpraycook_) has concocted the most delicious, creamy vegan pesto from scratch, utilizing our coconut milk! We absolutely love it, and it’s perfect as a salad dressing, on pasta, or just as a spread on toast or crackers. Best of all – it’s healthy and super-easy, and can be made with what’s already in your cupboard, as Kelly can affirm!

What you’ll need:

- 20 medium basil leaves
- 1/2 cup cashew nuts
- 1/2 cup coconut milkAdd to cart
- 3/4 teaspoon garlic powder
- Generous sprinkling of pink salt and black pepper (to taste)

 

Let’s get started!

1. Add all ingredients to a food processor and blend until creamy.
2. That’s it – we told you it was easy! Enjoy!

See more recipes here!

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28 Jan How Can Coconut Oil Benefit My Pets?

From oil pulling to make-up remover, coconut oil has an endless amount of uses and healthy benefits. It can also be used for your pets too!

Anti-inflammatory benefits

We spoke to Sarah Pateman who swears by coconut oil not only for herself but for her three border terriers. Sarah Pateman says she gives one teaspoon every other day to her dogs. “They go crazy for it! They love it.” Coconut oil is widely known for its anti-inflammatory properties. “One of my dogs had a sensitive stomach and after 6 months of taking coconut oil, he hasn’t had any problems with his stomach since.”

Anti-bacterial properties

Sarah also recommends coconut oil for healing open wounds due to its anti-bacterial properties. “My youngest dog had an open wound on the corner of his mouth. I applied coconut oil to the wound daily and it cleared up after just a few days. ”

Make sure it’s a quality coconut oil

Raw Extra Virgin Organic Coconut Oil can be given to your dogs directly the same way that Sarah feeds it to her dogs or mixed in with their meal. Regular consumption can be healthy for your dogs and can also improve the appearance of their coats. As with anything, use coconut oil in moderation. It should only be used as a small addition to an already healthy diet. Also, make sure it’s a quality coconut oil that’s raw, organic and extra virgin.

How do you use coconut oil?

Have you used coconut oil on your pets before? Or maybe you have an interesting way to use coconut oil for something else. Tell us about it!

Sarah Pateman's Lessien Terriers love coconut oil!

Sarah Pateman’s Lessien Terriers love coconut oil!

Find more coconut oil benefits here.

To purchase coconut oil, visit our products page.

For more information on the benefits of coconut oil for dogs: Dogs Naturally

More information about pet care: pets at home.

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13 Jan Coconut Flour Pancakes

Coconut flour has a mild natural sweetness so it’s a great compliment in pancakes. Using this recipe, they come out so unbelievably light and fluffy – and best of all, free from gluten or artificial ingredients! It’s also one of the healthiest flours you can get: high in fibre and healthy fats whilst being low in carbs and completely natural. Our lovely Contributing Chef Kelly Barlow (@EatPrayCook_) has provided us with her favourite coconut flour pancake recipe – add your favourite toppings or use this blackberry and coconut combination! It makes for a super-easy, delicious and nutritious treat that can be enjoyed for breakfast, snack or dessert (or what the heck, for any meal!).

 It makes one stack, or five pancakes, so measure accordingly!

What you’ll need:

- 3 eggs
- 3 tbsp coconut flourAdd to cart
- 1 tablespoon maple syrup
 (or coconut syrup!)Add to cart
- 25ml almond milk
- 1/2 tsp cinnamon
- 1/3 tsp bicarbonate soda
- 1/2 tsp vanilla extract
- 2 tbsp coconut oilAdd to cart

Topping
- Blackberries and toasted coconut flakes

!Add to cart

 

Let’s get started!

1. Mix everything (apart from the oil) together in a food processor. (You can mix in a bowl but you’ll need some good whisking skills!)
2.Heat the coconut oil in a pan on a medium heat and spoon mixture on.
3. Cook for a couple of minutes and flip.
4. Top with blackberries, maple syrup and toasted coconut flakes for a dreamy combo or use your own
!

See more recipes here!

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13 Jan White Bean Brownies (Vegan)

Vegan with a sweet tooth? You’ve come to the right place! Our talented Contributing Chef Heather Adamson (@fresheather) has prepared this delicious and super-healthy recipe. Made with our favourites – coconut oil and coconut sugar – these delicious vegan treats are the perfect guilt-free dessert or snack!

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 45 mins- 1 hour

What you’ll need:

- 3/4 cup cacao powder
- 1 tin rinsed, drained white beans
- 2 tbsp extra virgin organic coconut oilAdd to cart
- 2 flax eggs (2 tablespoon ground flax + 6 tbsp water) – or 2 eggs if not vegan
- up to ½ cup sweetener (coconut sugar, honey or agave)Add to cart
- 1.5 tsps baking powder
- 1/2 tsp vanilla
- 1/2 tsp salt
- small handful of chopped walnuts
- + a food processor, a baking tray

 

Let’s get started!

1. Preheat your oven to 175C | 347F.
2. Make the flax egg – whisk the 1 tablespoon ground flax and 3 tablespoons water until you achieve a thick, gel-like consistency.
3. Combine all the ingredients (except the walnuts!) in your food processor. Process for around three minutes, or until the consistency is thick, smooth, and creamy! Then, throw in your chopped walnuts (or raisins or chocolate chips, if you prefer).
4. Now’s the time to grease up that baking tray and spread your chocolatey mixture in! Bake at 175C for 20-25 minutes, or when the edges start to pull away from the tin and the top of the brownies start to crack. Let sit for 10 minutes.
5. Remove from tin and slice.
6. Bon appetit!

See more recipes here!

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13 Jan Honey Roasted Cinnamon Chickpeas

Looking for a little bit of savoury with that sweet? Never fear – we’ve got all your tastes covered! Our coconut oil is the perfect ingredient in savoury dishes, and our honey roasted cinnamon chickpeas, courtesy of the lovely Contributing Chef Heather Adamson (@fresheather), are no exception. Made with coconut oil and sea salt, and paired with honey, cinnamon, and nutmeg, this recipe results in a delicacy that is just the perfect balance of savoury with a cheeky sweet twist! Crispy, caramelised, and coconutty – and best of all, healthy, vegan, and delicious, these unique little chickpeas are sure to be a firm favourite.

What you’ll need:

- 400g can chickpeas
- 2-3 tsp coconut oilAdd to cart
- 1tbsp honey (or agave, or coconut syrup)Add to cart
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp sea salt 

 

Let’s get started!

1. Preheat oven to 375F | 190C.
2. Drain and rinse the chickpeas. Dry with a kitchen towel.
3. Spread onto a lined baking tray in a single layer, and bake for 45 minutes until crispy, shaking halfway through.
4. Mix together with the honey/syrup, oil, cinnamon, nutmeg and salt.
5. As soon as you take the chickpeas out of the oven, mix together with the honey mixture.
6. Place back in the oven for another 10 minutes until caramelised and crispy!
7. Enjoy, and share with your friends! (Store leftovers in an airtight container for up to 4 days.)

See more recipes here!

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13 Jan Healthy Protein Fudge

If ‘healthy’ and ‘fudge’ are two words that seem counterintuitive to associate with fudge, let our healthy protein fudge squares change your mind! Packed with all-natural, clean ingredients such as ground almonds, protein powder, coconut sugar, and extra virgin organic coconut oil, this sweet and mouthwatering fudge is made with only the most nutrient-rich materials – allowing you to indulge: vegan and guilt-free! Allow Contributing Chef Heather Adamson (@fresheather) to show you the (super-simple) way…

What you’ll need:

- 3 tbsp ground almonds
- 2 tbsp protein powder
- 1 tbsp coconut oil (melted)Add to cart
- ¾ tbsp coconut syrup/honey/agave syrupAdd to cart
- ¾ tbsp different flavour protein powder (if desired)

 

Let’s get started!

1. Combine all ingredients in a bowl.
2. Press the mixture into the squares of an ice cube tray (silicone is probably better)!
3. Place in freezer for 20 minutes.
4. Remove and enjoy!

See more recipes here!

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13 Jan Warming Squash and Aubergine Curry

Our talented Contributing Chef Kelly Barlow (@EatPrayCook_) this time with a gluten-free, dairy-free, vegetarian/vegan, savoury treat to warm us all! This delightful curry is the perfect winter warmer and is packed with feel-good medicinal herbs and spices! Turmeric is well-known for its powerful anti-inflammatory and antioxidant properties, ginger for its immune boost, and cayenne pepper to cleanse and detoxify! Health benefits aside, it’s simply delicious and super-easy to make!

The combination of spices, juicy lime, and indulgent coconut really pair perfectly with one another. This curry is best teamed with some hearty brown rice for a really wholesome, nutritious meal.

What you’ll need:

- ½ diced squash
- ½ diced aubergine
- 2 chopped onions
- 2 handfuls of spinach
- 2 cloves of crushed garlic
- 200ml of coconut milkAdd to cart
- 135g creamed coconut
- 1 lime, juiced
- 1 vegetable stock cube
- 1 tbsp maple syrup (or coconut syrup!)Add to cart
- 2 big handfuls chopped coriander
- ½ tsp of ginger
- ½ tsp of cayenne
- ¾ tsp of turmeric
- 10 grinds of black pepper
- Generous sprinkling of pink salt

 

Let’s get started!

1. First, cook the garlic and onion in a tablespoon of coconut oil, over medium heat until soft.
2. Next, add the squash, aubergine, coconut milk, and cream – then turn up the heat and allow to simmer.
3. Crumble the stock over, before adding the turmeric, ginger, cayenne, salt, and pepper, and simmer for a further 20 minutes, or until the vegetables are cooked through but still holds its shape.
4. Next, stir in the spinach, coriander, lime juice, and syrup, and season further to taste.
5. Turn off heat, allow to cool slightly, and garnish with some more coriander and chilli.
6. Serve, enjoy, and warm yourself up!

See more recipes here!

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13 Jan Chocolate Caramel Fudge Cups (Vegan)

Coming in from our amazing Contributing Chef Heather Adamson (@fresheather), this layered, versatile recipe teams all your favourite sweets: fudge, chocolate, and caramel (and coconut, of course!), all expertly combined into adorable little bite-sized cups! This three-step process is surprisingly simple, and will have all your friends wondering how something so gorgeous and clean could be both this vegan and this delicious!

What you’ll need:

For the fudgy base:
- 12 soaked dates
- 1/3 cup walnuts
- just under 1/4 cup oats
- pinch of salt
- 2 tbsp cacao powder

For the caramel filling:
- 12 soaked dates
- 1 tsp almond butter
- 2 tsps coconut butterAdd to cart
- 1-3 tsp coconut milkAdd to cart

For the chocolate topping:
- 2 tbsp coconut oilAdd to cart
- 80g cacao powder
- 1 tablespoon raw honey/ maple syrup

 

Let’s get started!

For the fudgy base:

  1. Place the walnuts, oats, salt, and cacao in the food processor and process until you have a fine powder.
  2. Add in the soaked dates and process until the mixture clumps together.
  3. Press into cupcake cases or silicone moulds. We recommend the latter!
  4. Place in the freezer for 30 minutes.

For the caramel filling:

  1. Place all ingredients in the food processor and pulse until smooth and creamy. Add more milk if needed.
  2. Take the base out of the freezer and spread around 1 tsp of the mixture onto each cup base.
  3. Place back in the freezer for around 30 minutes.

For the chocolate topping:

  1. Melt the coconut oil before stirring in the cacao powder. Stir in the desired sweetener until thoroughly combined.
  2. Fill up each of the cases with chocolate and leave to cool.
  3. Store in the fridge!

See more recipes here!

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13 Jan Coconut Flapjacks (Vegan)

 

This is a wonderfully coconutty, vegan spin on the traditional British favourite, courtesy of our Contributing Chef Heather Adamson (@fresheather)! These delicious little bars are packed with protein, and are perfect post-gym, or just to refuel throughout the day – satisfying your sweet tooth while still staying clean! So let’s get going!

What you’ll need:

- 250g oats
- 2 very ripe bananas
- 2 tbsp peanut butter
- 2 tbsp coconut oilAdd to cart
- 2 tbsp coconut sugar
- 4 chopped dried dates (or chocolate chips… or if you’re feeling a little wild, both!)
- 2 tbsp protein powder (optional)

Topping:
- 1 tbsp peanut butter
- 1/4 tsp cacao powder

 

Let’s get started!

  • First and foremost, preheat your oven to 180C | 356F.
  • Start by melting your peanut butter and coconut oil in a saucepan over low heat until nice and warm.
  • Mash your bananas thoroughly before adding in the peanut butter and oil mixture.
  • Combine all dry ingredients (oats, protein powder, and coconut sugar)
  • Add the banana, peanut butter and coconut oil mixture to the dry ingredients, and mix thoroughly before finally tossing in your chopped dates or vegan chocolate chips!
  • Spread the mixture into a lined backing tray and bake at 180C for 20-25 minutes until golden and crispy!
  • Remove from the oven and let sit for a few minutes.
  • To top, melt 1 tablespoon of peanut butter, and first just drizzle half of this over the flapjacks.
  • Add ¼ tsp cacao powder to the rest of the melted peanut butter, and drizzle the mixture over your flapjacks!
  • Finally – leave to cool, cut into squares, and…
  • Enjoy!

See more recipes here!

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13 Jan Coconut and Acai Berry Truffles

We love superfoods – and especially the wonderful super-combination of coconut and acai! Packed full of antioxidants and polyphenols to keep us healthy and nourished, acai berries are used throughout the world for their amazing benefits. Just like coconuts, they are also rich in essential fatty acids and help you look and feel your best, inside and out! Our amazing Contributing Chef Kelly Barlow (@EatPrayCook_) shares with us a stellar recipe combining these two fantastic ingredients – coconut and acai berry truffles that are free from refined sugar, gluten and dairy!

What you’ll need:

For the filling:
- 200g raw coconut chipsAdd to cart
- 1 tablespoon coconut butterAdd to cart
- 3 tbsp maple syrup (or coconut syrup, if you’re feeling extra coconutty!)Add to cart
- ½ tsp salt

For the coating:
- 40g cacao butter (hint: chop it up to help it melt quicker!)
- 2 tbsp cashew butter
- 1.5 tbsp sweetener (coconut syrup, maple or even honey)Add to cart
- 12 Acai berry capsules
- desiccated coconut and baking paperAdd to cart

 

Let’s get started!

1. First, mix all the filling ingredients in your food processor, and blend until even.
2. Spread the mixture evenly on some baking paper, and pop in the fridge for five minutes to set while you make the sauce.
3. Then, on a low heat, melt the chopped cacao butter in a bowl over a pan of hot water.
4. Then, add the remaining coating ingredients, and mix til even!
5. Set aside and allow to cool.
6. Pull your filling out of the fridge and roll it into balls with the palms of your hands, dip them into the sauce with a spoon, and then set them on some baking paper.
7. Cool the truffles in the fridge, and once cool, double-dip in the remaining sauce.
8. Top with some desiccated coconut, set in the fridge, and enjoy!

Let us know how you got on, and what kind of syrup you used to make these delicious delicacies!

See more recipes here!

 

 

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10 Dec Coconut Face and Body Scrub

This recipe is a face and body scrub that incorporates a range of coconut goodness to moisturise and work in two ways to exfoliate dead skin cells. The grains in the coconut sugar and salt lift off skin, while the coconut oil soothes and moisturises to help heal and repair.

What you’ll need:

- 1 tablespoon of coconut oilAdd to cart
- 1 tablespoon of coconut syrup or regular honeyAdd to cart
- 1 teaspoon of coconut sugarAdd to cart
- half a teaspoon of salt

 

Let’s get started!

1. Mix these ingredients together well, and apply to your skin in a gentle circular motion. You can leave this recipe on for a few minutes for extra moisturizing and then wash off. Pat your skin dry with a soft towel.
2. Increase these amounts in the same proportions to make enough for the rest of your body if desired.
3. If the sweet aroma of coconut is not enough, add some rosemary to top it all off!

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10 Dec Coconutty Green Smoothie

Packed with iron and sweet coconutty goodness, try this smoothie if you want to kick start your day with something great!

Preparation Time: 4 minutes

Cooking Time: how fast is your blender?

Serves: 2

What you’ll need:

- 1 tablespoon Coconut Merchant coconut oilAdd to cart
- 2 bananas
- 2 HUGE handfuls of spinach
- 1 cup milk, try coconut milk or coconut water if you want to live on the wild sideAdd to cart
- 1/4 teaspoon cinnamon1 teaspoon vanilla extract

 

Let’s get started!

1. Add all ingredients into a blender. Blend until mixed.
2. Serve in tall glasses, enjoy, be merry.

 

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