If you have a birthday coming up, then here’s a cake recipe which is bound to impress your friends! Made with only 6 ingredients, it’s perfect for anyone searching for a recipe that tastes amazing and is made with healthier ingredients. Thank to thebloomingpantry for the recipe.



¾ cup (100g) coconut flour
½ teaspoon baking soda
9 free range eggs
½ cup coconut oil (100 ml), melted
½ cup honey (150g)
1 vanilla pod

1 cup (200g) vanilla
1 tablespoon cashew butter
Drop of honey


1. Preheat oven to 170C/350F. In a food processor blitz together the coconut flour and baking soda.
2. Pulse in eggs, coconut oil, and honey. Cut open the vanilla pod and scrap out the seeds and add to mixture. Blitz again until we’ll combined.
3. Grease two 6inch cake pans or one 9inch (for a thicker cake) with coconut oil and line the bottom with parchment. Pour in mixture and let cook for 25-30 minutes until you can poke it with a tooth pick and it comes out clean. Let your cake cool.
4. For the frosting whisk (electric is best) together the ingredients. Let sit in the fridge for 30 minutes then frost your completely cooled cake.

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These paleo banana bread muffins from Jo Harding are a must try. They are good for your gut and good for your waistline which means you can snack guilt free. Thanks so much @modernfoodstories for such a simple to make and outrageously delicious recipe.


4 eggs

50 g melted coconut oil (I like Coconut Merchant)

1/3 cup almond milk

100 g ground almonds (1 cup)

1.5 tbsp chia seeds ground

1 heaped tsp baking powder

2 medium bananas

1 tbsp vanilla powder

20 g pumpkin seeds

1/2 tsp oil for greasing


Preheat the oven to 180C (fan assisted.)

Separate the yolks from the egg whites. Place the yolks and melted coconut oil together in a bowl and whisk until combined. Don’t worry if slightly lumpy at this stage as the coconut oil will melt upon cooking.

Add the ground almonds, mashed bananas, ground chia seeds, baking powder and vanilla to the egg mix. Stir. Add the almond milk and stir again.

Whisk the egg whites until fluffy in a high speed food processor like a Magimix. It’s this step that makes the muffins light and fluffy.

Gently fold the egg whites into the batter until combined. Don’t over beat or the muffins will become dense.

Line a muffin tin with cases and spray the inside of the cases with a little olive or coconut oil to prevent sticking

Spoon the mixture for the Paleo banana bread muffins into the cases leaving a little room at the top of the case for the muffins to rise.

Bake in the oven for a total of 25 minutes. After 15 minutes add the pumpkin seeds and continue cooking for the remaining 10 minutes until golden on top and you can insert and remove a skewer without crumbs sticking. Place on a wire wrack for 10 minutes to cool and firm up.

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15 Dec Paleo coconut tarts!

The incredible Jo from Modern Food Stories created this beautiful tart recipe with our products for us! They look super tasty and bitesize, although we think we could eat quite a few in one sitting! Great for kids and fun to make too!


100 g ground almonds (1 cup)
1 medium egg
2.5 tbsp coconut flour
1 tsp vanilla powder
2 tbsp melted coconut oil

200 g coconut yoghurt
100 g fresh berries
zest of 1 lemon

Preheat the oven to 150C (fan assisted.)
In a large bowl, mix together the dry ingredients (ground almonds, coconut flour and vanilla.)
Crack open and whisk the egg. Add the egg to the dry ingredients, along with the melted coconut oil and mix well with your hands until it forms a dough.
Line a non stick mini canapés tin with mini greaseproof cases. Spoon 1 tsp of mixture into each case and mould with your fingers into a tart shape. Bake in the oven for 13 – 15 minutes until golden. Remove from the oven and allow to cool.
Fill each Mini Paleo Tart with 1 teaspoon of coconut yoghurt and top with fresh berries and a sprinkling of lemon zest.



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15 Dec Christmas biscuits!

The lovely Hedi Hearts created this recipe for us for a quick and easy healthy christmas biscuit recipe! So tasty and will lessen the bloated Christmas belly!


1 cup almond butter (cca 250g)
4-5 tbsp coconut flour
2 tbsp coconut nectar
2 tsp cinnamon
½ tsp nutmeg
½ tsp ground ginger


Preheat oven to 180 degrees and line your baking tray with baking paper.
Mix all the ingredients in a bowl until well combined. It will be a sticky dough, so don’t panic.
If the dough is too dry, add a little bit of melted coconut oil, if too wet add more coconut flour.
Take 1 heaped tbsp of the dough, place on the baking tray and press down gently to create round shape.
Bake in the preheated oven for 10 – 12 minutes.
Cool cookies on the baking tray for 15 minutes before moving to a plate.

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11 Oct TRY THIS: Coconut cookies

A super tasty coconut cookie recipe to try this weekend! Perfect with a cup of coffee in this grey weather from our amazing Ania 🙂


1 cup of cashew butter
100 g coconut butter, soft – try Coconut Merchants for an extra creamy texture
1 tsp vanilla extract
100 gr almond flour
2 eggs
1/3 cup maple syrup (try our coconut syrup!)
pinch of salt
1 tsp baking powder
1 cup flour
1/2 cup of coconut sugar
1/2 cup chocolate chips


1. Mix butter with sugar until creamy.
2. Add cashew butter, vegan eggs and maple syrup.
3. Add flour and mix, until well combined and then add chocolate chips.
4. In preheated oven to 180 c bake cookies for 12-15 min, or until brown.

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24 Jul Coconut Jam Balls

Hands up if you’re guilty of eating coconut jam from a spoon out of the jar? Yep, we thought so. Don’t worry, we’re all in the same boat. Well, we’ve now got an even better idea, thanks to our friends over at Nutristrength. Combining our coconut flour, oil and jam with Pea Protein provides a pretty drool-worthy finish, so let’s dig in to a warm, crispy Coconut Jam Ball (or ten)!

What you’ll need:

For the cake mixture:
- 50 grams coconut flourAdd to cart
- 1 scoop Nurtistrength Pea Protein Vanilla
- 1 egg
- 20 grams coconut oil, meltedAdd to cart
- 50-100 grams plant based yoghurt

For the filling:
- Organic Coconut Jam, chilledAdd to cart

To finish:
- A drizzle of Coconut Nectar Honey AlternativeAdd to cart


Let’s get started!

1. To start, pop all of your cake mixture ingredients into a bowl (starting with just 50ml of yoghurt). Give it a good mix until everything holds together when pressed between your fingers.

2. Scoop a tablespoon of coconut jam from the jar and roll into a ball in the palms of your hands.

3. Scoop a slightly larger amount of the cake mixture, and flatten it out with the back of a spoon. Pop the jam ball in the middle, and mould the cake mixture so that it covers completely.

4. Repeat until you’ve used up all of the cake mixture, then pop them all onto a lined baking tray. Make sure they have space to expand – you wouldn’t want them to all stick together!

5. Bake for 15-20 minutes, until the sides are lovely and golden brown. While warm, drizzle a dash of coconut nectar for a sweet finish!

It’s as simple as that! These are lovely when still warm – but be careful when they’re fresh out of the oven as the jam will get very hot!

Enjoy more of our coconutty recipes over here.

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18 Jul Gluten Free Almond Muffins

Let’s be honest- none of us have much time any more. In between working 40 hours a week, doing the food shopping, going to that exercise class, and managing to uphold a social life, it’s easy to skip chilling out and taking time for yourself.

Now, the first thing coming to your mind now might be putting on your favourite TV program, but when the alternative is this easy, you just might reconsider. Plus, the results are FAR too yummy to resist!

Baking connoisseurs and rookies alike: behold. 3 step almond muffins- deliciously sweet with a hit of coconutty goodness thanks to our Organic Coconut Sugar, Organic Coconut Butter and Organic Coconut Milk.

What you’ll need:

- 250 grams gluten free flour
- 1 teaspoon GF baking powder
- 1/2 teaspoon GF bicarbonate soda
- 2 eggs
- 200 millilitres coconut milkAdd to cart
- 40 grams flaked almonds, plus 3 tablespoons for decorating
- 50 grams melted coconut butterAdd to cart
- 100 grams coconut sugarAdd to cart


Let’s get started!

1. Line a muffin tin with cases and preheat the oven to 190C. In a large bowl, beat your eggs with the sugar and a pinch of salt.

2. Add all of the other ingredients to the bowl and give it a good mix until well combined.

3. Dollop equal amounts of mixture into each case, then sprinkle some flaked almonds on top of each. Bake for about 20 minutes until lovely and golden.

4. That’s it! Tuck in and enjoy.


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12 Jul Vegan Banana & Raspberry Crumble

Crumble. There’s nothing quite so summery, simple, and scrumptious. Bound to put a smile on the faces of even the fussiest eaters, Niki‘s (@rebelrecipes) take is packed full of goodness and is both vegan and gluten free! If you fancy an afternoon activity with the kids or maybe just want to unwind, bake, and have a boogie to the kitchen radio- this one’s for you.

Not that you needed any more tempting, but this recipe only takes 10 minutes to prep- so there’s no need to crumble under the pressure… (see what we did there?)

What you’ll need:

For the crumble:
- 120 grams mixed nuts
- 50 grams oat bran
- 2 tablespoons seeds
- 2 tablespoons desiccated coconutAdd to cart
- 1 teaspoon cinnamon
- 1 teaspoon mixed spice
- 1/2 teaspoon vanilla powder
- 2 tablespoons coconut oilAdd to cart
- 2 tablespoons maple syrup (or coconut nectar!)Add to cart
- 4 bananas- very ripe ones!
- Handful of raspberries

For the raspberry compote:
- 1 cup raspberries
- Splash of water
- A little maple syrup (or coconut nectar!)Add to cart


Let’s get started!

1. It’s crumble time. Get prepped by heating your oven to 180C and lining a glass baking dish with some parchment paper.

2. Pop all of your dry crumble ingredients into a food processor and give it a whizz until you get a crumb-like texture.

3. Melt your coconut oil and drizzle it over the mixture along with the syrup and give everything a good mix.

4. Slice the bananas and lay them across the bottom of the dish (as neat or messy as you feel like!), then chuck over the raspberries. Pour the crumble over the top so that it covers all of the fruit.

5. Bake for 35 minutes. The bananas should caramelise and the top will go golden and toasted- two signs that your crumble’s good to go!

6. While the crumble bakes, add the raspberries to a pan with a little water and syrup or nectar. Give it a stir on a low heat until the berries break down to create a lovely compote.

7. To serve, whack some compote on your crumble (and coconut yoghurt if you want to kick it up another notch!). Eat hot or cold- we think it’s best dug into when still warm.

Liking our Niki’s style? Check out more of her coconutty recipes here!

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29 Jun Gluten-free, Dairy-free Chocolate & Salted Caramel Pots

If you’re on a health kick for that summer bod, there’s no reason to have a little treat every once in a while. Our lovely contributing chef Vicki (@freefromfairy) knows just how to hit our sweet tooth without all of the guilt, and this recipe is no exception. Packed with all-natural ingredients, these lavish layers of chocolate and salted caramel taste just as good as they look. To make things even better, soya-avoiders and those who don’t see eye-to-eye with wheat can get in on the action too. MINI PUDS FOR ALL!

What you’ll need:

For the chocolate layer:
- 400 millilitres coconut milk Add to cart
- 1 teaspoon vanilla extract
- 150 grams dairy free dark chocolate (70% cocoa at least!)
- 3 teaspoons ground chia seeds

For the salted caramel layer:
- 100 grams dates
- 100 millilitres boiling water
- 10 grams coconut butterAdd to cart
- 1 teaspoon vanilla extract
- 1/4 teaspoon rock salt


Let’s get started!

1. To begin, pop your dates into a bowl and cover with boiling water to soften. You should leave this for about 15 minutes while we get on to making the chocolate layer.

2. In a saucepan, infuse the coconut milk with vanilla and heat them both gently together. When they’re just beginning to boil, take them off the heat.

4. Add in the dark chocolate and chia seeds and give it a good stir with a whisk to combine everything.

5. Divide the chocolate mixture between 6 small pots (or 4 if you’re feeling hungry!), then pop them in the fridge to set.

6. In a food processor or blender, whizz the dates, water, coconut butter, vanilla and salt until lovely and smooth. Try not to eat it all with a spoon now- it might take some restraint!

7. Smooth the caramel on top of the chocolate pots and place back in the fridge, they’ll take a little while to firm up.


We’ve got plenty more drool-worthy recipes this way!

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23 Jun Marbled Banana and Avocado Bread

Picture this: it’s the end of a long week, you’ve finally got some time away from the daily grind, and you’re about to kick back with a cuppa and a good book. “What could make this moment any more perfect”, we hear you ask? Well, your questions have been answered and your wishes have been granted. Our lovely contributing chef Ania (@aniasVK) has gifted us with a recipe that’s nearly too beautiful to eat – but we’ll have a slice or two regardless! Cake, anyone?

What you’ll need:

- 350 grams flour (Ania uses a mix of rye, wholemeal and brown rice flour)
- 100 grams chopped hazelnuts
- 3 tablespoons melted coconut oilAdd to cart
- 2 tablespoons honey (or coconut nectar!)Add to cart
- A pinch of salt
- 1 ripe avocado, mashed
- 2 large or 3 small ripe bananas, mashed
- 4 tablespoons cacao powder
- A pinch of cinnamon
- Half a teaspoon baking powder
- Half a tablespoon baking soda
- 2 eggs
- 150 millilitres milk


Let’s get started!

1. Firstly, get your oven heating to 180ºC. Line a loaf pan with baking paper or grease with non-stick spray.

2. Grab a medium-sized bowl and combine all of the dry ingredients apart from the nuts and cacao powder. In another bowl, use an electric whisk to mix all of the wet ingredients together.

3. Next… you guessed it! Add the dry ingredients to the wet and give it another whizz until nicely combined. Divide the mix into two portions, then add the nuts and cacao into one.

4. Spoon the cake mixtures randomly into the prepared tin until all of the mixture is used up, then swirl gently with a knife for the desired marbled affect.

5. Pop the loaf into the oven for 50-60 minutes, or until golden brown on top. Feel free to use a skewer to check if the banana bread is cooked in the middle.

Have we got your taste buds tingling? That’s just the start! There’s plenty more coconutty recipes here.

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02 May Gluten Free & Vegan Lemon Cheesecake

Oh cheesecake, how we love thee. Whether it’s a post dinner-time treat for the family or just you, the spoon, and the whole thing, there’s nothing quite like tucking into a creamy cheesecake. Our lovely contributing chef Vicki (@freefromfairy)’s take has got all of the yum without any of the regret, and we think that’s a pretty good deal. Fussy foodies and those on restricted diets alike will thank you for this one!

What you’ll need:

For the Base
- 180 grams ground almonds
- 40 grams coconut oilAdd to cart
- 30 grams maple syrup (or coconut nectar!)Add to cart
- 1 teaspoon ginger, ground

For the Topping
- 185 grams raw cashew nuts
- Zest and juice of 3 unwaxed lemons
- 40 grams coconut oilAdd to cart
- 40 grams maple syrup (or coconut nectar!)Add to cart


Let’s get started!

1. This one takes a little pre-planning: if possible, soak the cashews in a bowl of water overnight. If you’re in a bit of a rush, 4 hours should be fine.

2. Combine the base ingredients, then press into a 15cm round tin. Pop into the fridge while you make the topping.

3. Next, get out your food processor. Blitz all of the topping ingredients until smooth and creamy.

4. With a spatula, smooth the topping onto the base. Leave in the fridge for about two hours, or if you’re impatient to give it a taste, the freezer will help it so set quicker.

5. Enjoy!


Click here. You and your taste buds won’t regret it.

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27 Apr Jam Filled Chocolate Cupcakes

Nothing says ‘I love you’ quite like a freshly made batch of cupcakes. Even more so if they’re oozing with jam. So whether you’re looking to get in someone’s good books or just feel like a bit of much needed self-appreciation, it’s easy to find an excuse to make Charley‘s (@charleys_health) newest coconutty creation. This medal-worthy combo of raspberry and cacao is kicked up another notch with the addition of a creamy coconut frosting. And with all-natural ingredients and no refined sugar, you can feel slightly less guilty when you eat the whole batch in one go!

What you’ll need:

For the cupcakes
- 3/4 of a cup coconut sugarAdd to cart
- 1/2 a cup + 1 tablespoon coconut oilAdd to cart
- 1 cup of brown rice flour
- 2 large eggs
- 1 tablespoon coconut nectarAdd to cart
- 4 tablespoons cacao powder
- A few drops vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda
- Raspberry jam

For the frosting:
- 4 tablespoons coconut cream
- 1 & 1/2 tablespoons cacao powder
- 2 tablespoons coconut nectarAdd to cart
- A few drops vanilla extract
- Raw chocolate of your choice and raspberries to decorate

Let’s get started!

1. Firstly, preheat your oven to 180C. Pop some cases into a cupcake tray and set aside.
2. Get out your trusty food processor and cream together the coconut oil and coconut sugar. Add your eggs, nectar, and a little vanilla extract. Give it another whizz until it’s lovely and smooth.
3. Sift all of your dry ingredients into the mixture and blend once more. Add the milk and (you guessed it!) blend one last time. Everything should be properly combined by now (and if it’s not after all that mixing, maybe it’s time to invest in a better blender!).
4. Spoon some mixture into each case, add a dollop of your favourite raspberry jam, and top with a little more mixture. Bake for 15-18 minutes, or until a knife comes out clean.
5. While your cupcakes bake, combine the frosting ingredients in a bowl and leave in the fridge to harden a little. This will give your cupcakes the perfect consistency for decorating.
6. Once cooled, pipe or spread some frosting on top, then top with grated chocolate, a dollop of jam and a single raspberry for that picture perfect finish.

Chocolate Cupcakes 2

We’ve got plenty more guilt-free treat recipes over here.


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20 Mar Wholegrain, Gluten-Free Scones

One beam of sun at Coco HQ and we’re all sitting around in sunglasses and shorts. And with the (very) early signs of warmer times starting to appear, we thought it best to follow suit with a coconutty twist on a summer classic. These scones from Vicki (@freefromfairy) are definitely a sight for sore eyes and a treat for hungry bellies. And if being gluten-free and wholegrain wasn’t enough, they’ve also had a helping hand from our very own Organic Coconut Sugar for a warm flavour and a crisp top. Sound tempting? Yep, we know!

What you’ll need:

- 230g Free From Fairy self-raising flour
- 1 teaspoon psyllium powder (xanthan gum will work fine, too!)
- 20 grams coconut sugar, plus a little extra for the topAdd to cart
- 75 grams butter, cubed
- 70 grams full-fat yoghurt, plain
- 70 grams full fat milk, plus a little extra for the top


Let’s get started!

1. Firstly, let’s get that oven going. Preheat to 220C and pop a baking tray inside.
2. Throw all of the dry ingredients into a blender and whizz until combined. If you don’t have a blender, feel free to do this by hand.
3. Add in the cubed butter and either blend again or use the more traditional method of rubbing in to achieve a crumb-like consistency.
4. Next, add in the yoghurt and milk, then combine until you have a dough that holds itself together.
5. Dust some flour onto a work surface, then tip out your dough and lightly knead until you have a ball shape. Press out with the palms of your hand until it’s around 2cm thick.
6. Make as many scones as possible by using a round cutter that’s around 7cm in diameter. Try to remould the dough as few times as possible to keep that fluffy texture on lockdown.
7. Using a pastry brush, rub a dash of milk on top of your scones. If you feel like an extra crunch, sprinkle some coconut sugar over them too.
8. Remove your baking tray from the oven, place the scones with enough space for them to spread a little, then bake for around 15 minutes until golden.
9. If you can wait, leave to cool for 5 minutes before tucking in. These are best eaten the same day as they are made, but if you don’t manage that, just pop them in the freezer and re-heat in the microwave when needed.


Got the baking bug? There’s loads more coconutty recipes over here.



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03 Mar Vegan/GF Ginger and Turmeric Cookies

Don’t see eye-to-eye with gluten? Had a dispute with dairy? Sticking to an all-natural way of life? No problem. Here at Coconut Merchant, we believe that everyone should be able to enjoy tasty homemade treats, no matter their diet. Because, at the end of the day, what’s a perfectly brewed cuppa without a deliciously dunkable biscuit? Thankfully the lovely Niki (@rebelrecipes) is on hand to ensure biscuits are accessible for all. Her latest creation is not only vegan and gluten free, it’s also totally tantalising and  jam-packed with powerful ingredients, like ginger and turmeric, which your body will be eternally grateful for. Plus, with a little helping hand from our all-natural Organic Desiccated Coconut, Organic Vegan Honey Alternative and award-winning Organic Coconut Oil, you really can’t go far wrong with these. Pop the kettle on and let’s get mixing?

What you’ll need:

- 1/2 cup ground almonds
- 1 cup gluten free oats
- 1/2 cup mixed seeds
- 1 cup desiccated coconutAdd to cart
- Salt, a pinch
- 1 teaspoon mixed spice
- 1 teaspoon cinnamon
- 3 teaspoons ginger, ground
- 1 small knob ginger (grated)
- 1 teaspoon grated fresh turmeric, or 1 1/2 teaspoons ground turmeric
- 1 teaspoon baking powder
- 1 ripe banana, mashed
- 1/3 cup coconut nectarAdd to cart
- 1/2 cup coconut oil, meltedAdd to cart
- 2 tablespoons almond butter

Let’s get started!

1. Firstly, preheat your oven to 190 degrees celsius. Stir all of your dry ingredients together in a large bowl.
2. Pop your melted coconut oil into a bowl, then add the coconut nectar, mashed banana, almond butter, fresh ginger and turmeric. Give it a good old mix until nicely combined.
3. Add the wet ingredients to the dry mixture and combine together with a spoon or a hand whisk.
4. Time to get your hands dirty! Using your palms, take small parts of the mixture and roll into balls then place on a baking tray with a little coconut. Repeat until you’ve used all of the mix.
5. Bake! These will take around 20-25 minutes until browned and crispy.

Biscuits 3

There’s plenty more coconutty recipes over here.

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The perfect pancake

09 Feb Pancake Day Done Right!

It’s time to put the long-standing feud to rest. Whether you’re traditional with lemon and sugar or like to mix things up bacon and maple syrup style, the time has come to unite in honour of one of the best days of the year: Pancake Day. Fluffy or folded, savoury or sweet, the sheer versatility of these tasty little treats is unrivalled. Here are some of our absolute favourites:

Kelly’s Coconut Flour Pancakes


Simple and delicious, Kelly’s coconut-flour based pancakes are brilliant for both beginners and pancake experts alike. Naturally gluten free, these fluffy discs of loveliness are perfect loaded up with either sweet or savoury toppings. We’re particularly partial to adding shredded duck and hoi sin sauce for a cheeky Asian twist!

Pixie’s Apple Pie Pancakes

Processed with VSCOcam with f2 preset

Feast your eyes on Pixie’s gorgeous Apple Pie Pancakes: tantalisingly thick, vegan and naturally gluten free. Packed with superfood chia seeds, it’s never been easier to justify devouring the lot in one go.

Fresheather’s Chocolate Orange Pancakes

choc orange

Is there anything better than chocolate orange? We thought not – until we tried it blended with banana in FreshHeather’s pancake recipe. Zesty, sweet and rich, these mouth-watering vegan pancakes are perfect for breakfast, dessert – or let’s be honest, any meal!

Hedi’s Spelt Flour Pancakes

hedi spelt 2

Spelt flour is packed with more protein, nutrients and minerals than traditional wheat flour – and it makes delightful addition to these vegan and dairy free pancakes. Better still, they’re topped with a generous helping of our very own Organic Coconut Syrup, so we won’t blame you if you eat them all! Thanks, Hedi.

Hedi’s Beetroot Pancakes

hedi troot

Hedi’s all-natural beauties use the power of beetroot to give these pancakes a pretty in pink finish. Plus, if you love someone enough to give a couple away, you’ll definitely earn a spot in their good books.


Psst! We’ve got more coconutty recipes than you could shake a pancake at over here.

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30 Jan Coconut Energy Bites

Looking for a mid-morning pick me up to keep you going through the incessantly grey days? Congratulations, you’ve came to the right place! With a triple dose of our favourite friends in the form of our Organic Coconut Nectar, Organic Desiccated Coconut and Organic Coconut Oil, these little bites are any coconut lover’s dream. They’re also an excellent source of all-natural energy, and most importantly – they’re utterly delicious! Thanks, Harriet (@_harriet_emily).

What you’ll need:

- 1/2 a cup (100 grams) pitted dates
- 2 tablespoons coconut nectarAdd to cart
- 1/3 cup (45 grams) plain mixed nuts
- 1/3 cup (30 grams) oats
- 2/3 cup (60 grams) desiccated coconutAdd to cart
- 1 teaspoon coconut oilAdd to cart

Let’s get started! 

1. Pop all of your ingredients into a food processor. Give it a good whizz until it has formed a sticky, slightly chunky mixture.
2. Take small handfuls of the mixture and roll it around in your palms to create a ball shape. Repeat until all of your mixture has been used, then voila, you’re done! We did say this was an easy one.


Feeling inspired? Why not give our other recipes a bash!

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Protein Chestnut & Pear Cheesecake

21 Dec Protein Chestnut & Pear Cheesecake

We know what you’re thinking: just looking at this luxurious cheesecake is developing your Christmas food baby from the second trimester to the third. But, fear not, coconuts! Our lovely contributing chef, Ugne (@ugnebakes) shows us yet again that indulgence doesn’t always have lead to guilt. This Chestnut and Pear Cheesecake is the perfect gasp-inducing Christmas centrepiece, and in true Ugne style, it’s low in fat, sugar free, and positively packed with protein.

What you’ll need:

For the base:
- 95g rolled oats
- 15g free sweetener
- 35g chocolate flavoured protein powder
- 90g crunchy almond butter
- 20g coconut oilAdd to cart
- 2-3 tablespoons water

For the filling:
- 2 pears
- 1 teaspoon ground ginger
- 500g fat free cream cheese
- 2 large eggs
- 35g vanilla flavour protein powder
- 150g fat free yoghurt
- 200g chestnut puree
- Vanilla flavour stevia, to taste

To decorate
- 1 pear, sliced length ways 2-3mm in thickness
- Toasted almonds, finely chopped


Let’s Get Started!

1. Begin by preheating your oven heating to 160C and lining a loose-bottomed tin (ideally around 20cm wide) with baking parchment.
2. Let’s get to the baking! Place all of your base ingredients into a food processor and blitz. Pile the mixture into your tin and press down, building it a little up the sides to avoid any leaking.
3. Pop the base into the oven for 15 minutes while you prep the pears. Peel and core them, then slice into thin strips. Toss them about in a bowl with the ginger, then arrange them over the base once it’s out of the oven.
4. Now, blend all of the filling ingredients until nice and smooth. Give it a taste (and only a taste!), then pour over the base and bake for approximately 50-60 minutes. Don’t be alarmed if the centre is a little wobbly – it will set in the fridge.
5. Leave to chill in the fridge. Overnight is best, but if you really can’t wait, 3-4 hours should do the trick. Once chilled, run a knife around the edges and transfer to a serving plate.
6. Finally, cut your pear into thin slices, and brown in a pan on a medium heat, turning occasionally until most of the liquid has evaporated. Pat dry using kitchen towel then carefully arrange your pear slices around the edge of the cake, sprinkle with toasted almonds, then devour!


Looking for more coco-creations as easy on the eye as this? Check out our recipes.

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19 Dec Chocolate Fudge Ice Cream Sandwiches

In the latest instalment of ‘how on earth does she do it?’, Rachel (@rawberryfields) creates yet another a delectable treat that sounds far too good to be true. This time, Chocolate Fudge Ice Cream Sandwiches that are free from vegan, gluten, dairy and refined sugar. Featuring our very own multi-award winning Organic Coconut Oil, Rachel’s ingenious creations are sweet indulgence at a not-so-naughty price. Shall we get mixing?


What you’ll need:

For the vanilla chocolate chip nice cream:
- 2 ripe bananas (freeze these overnight!)
- 1 teaspoon vanilla bean paste
- 2½ teaspoons cacao nibs

For the cookies:
- 95g cashew nuts
- 40g ground almonds
- 8 medjool dates, pitted
- 2 tablespoons maple (or coconut) syrup
- 1 tablespoon coconut oil, meltedAdd to cart
- 1 teaspoon vanilla bean paste
- 2 tablespoons carob powder

For the chocolate fudge sauce:
- 2 tablespoons coconut oil, meltedAdd to cart
- 2½ tablespoons carob powder
- 1 tablespoon + ½ teaspoon maple (or coconut) syrup


Let’s get started! 

1. Firstly, let’s get cracking with the nice cream. Whizz your frozen bananas in a food processor until nice and smooth (this might take a little while!). 
2. Once smooth, throw in the vanilla and blend again, then stir in the cacao nibs. Transfer your nice cream to a bowl and allow to set in the freezer.
3. Next, pop your nuts into the food processor and blitz until floury. Add the rest of the cookie ingredients and pulse again – the mixture should come together to allow you to form a dough in your hands.
4. To make the cookie shape, split the dough into equal parts, roll into a ball and flatten onto a lined tray. Transfer to the freezer for half an hour to set.
5. For the fudge sauce, combine the melted coconut oil and maple (or coconut) syrup. Then, add the carob powder a little at a time and keep stirring until you have a thick treacle-like sauce.
6. Once your ice cream has hardened, take a scoop and pile it onto a cookie then top with some carob fudge sauce, and whack another cookie on the top. Time to dig in!


There’s plenty more where that came from: take a look at our recipes!

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13 Dec Gluten & Dairy Free Stollen Bites

One thing we’re grateful for this Christmas is our lovely contributing chef, Vicki (@freefromfairy). From oatless flapjacks to strawberry bliss balls, she always has just the thing to tantalise our tastebuds. And this one’s no exception. Stollen is a newer addition to Christmas time in our neck of the woods, and we’re not complaining in the slightest. Best accompanied by a warming mug of glühwein, this bread-like cake, packed with fruit and nuts, is one Christmas tradition we simply can’t live without. Vicki’s masterpiece offers a delicious combination of spiced dough, marzipan and all the flavours of Christmas, lovingly coated in our very own Organic Coconut Oil. The recipe is just made for sharing with friends, family and festive revellers. Why not whip up an extra batch for a cheap and cheerful festive gift – if anyone asks, it’s the thought that counts! 

What you’ll need:

- 100 millilitres coconut milkAdd to cart
- 14g yeast
- 250g plain flour (or gluten-free flour)
- 2 teaspoons xanthan gum
- 1 teaspoon mixed spice
- 50g fruit sugar (or granulated sugar)
- A pinch of salt
- 200g raisins
- 30g mixed peel
- Zest of one clementine
- 30g ground almonds
- 50g coconut oil, melted (plus a little extra to brush on top!)
- 2 eggs
- ½ teaspoon lemon juice
- Icing sugar, to dust


Let’s get started!

1. Begin by preheating your oven to 180C and line a baking tray with greaseproof paper that measures around 12 x 30cm.
2. Warm your coconut milk for 30 seconds, then throw in the yeast, and sit aside for 10 minutes.
3. Sift your flour, xanthan gum and mixed spice into a large bowl. Throw in the sugar, salt, dried fruit, clementine zest and almonds, then give it a good ol’ mix.
4. Next, add in the coconut oil, eggs, lemon juice and milk, then use your hands to form a squidgy dough. Once content, cover with clingfilm and leave to rest in a warm place for approximately 30 minutes.
5. Time for the marzipan! Begin by rolling your marzipan into a rectangle that’s around the same size as your baking tray.

6. Once your dough has rested, pop your dough onto the baking tray. Scatter a little gluten-free flour and roll it out until it fills the tray. Lay the marzipan across half, then fold the dough across. Once the edges are sealed, it should create a lovely marzipan and dough sandwich.

7. Give the dough another hour to sit, relax, and rest- it should rise again this time. Bake for 30-35 minutes, then brush with a little coconut oil after you’ve taken the lovely golden-brown stollen out of the oven.

8. Make it snow! Sprinkle a generous helping of icing sugar over the top, leave it to cool, then cut into small pieces and devour!


These bitesized treats can be frozen- just defrost and pop in the microwave for a few seconds to keep the Christmas cheer going long after the fun’s over!

Looking for more coconutty inspiration? Check out our recipes!

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Christmas Coconut Snowballs Truffles

08 Dec Christmas Coconut Snowball Truffles

Don’t let the weather man decide if you have a white Christmas or not this year. Let’s make it snow ourselves! The lovely Charley’s (@Charleys_Health) crowd-pleasing Coconut Snowball Truffles are quick, easy and positively packed with coconutty goodness, in the form of our award-winning Organic Coconut Oil and Organic Coconut Nectar Vegan Honey Alternative. They’re also deliciously guilt free – making that second helping of turkey, with all the trimmings, totally acceptable. Similar to macaroons, with an added cashew nut and raw chocolate hit, they’re perfect when paired with a festive tipple and a classic christmas movie. What more could you ask for after a long hard day of eating chocolate in your pyjamas? Snowball fight, anyone?

What you’ll need:

- 1 cup desiccated coconutAdd to cart
- 1 tablespoon coconut nectarAdd to cart
- 2 tablespoons cashew butter
- ½ cup cashew nuts
- 1 tablespoon cacao powder
- 1 tablespoon coconut oilAdd to cart
- 1 tablespoon maple (or coconut!) syrup

Let’s get started!

1. Firstly, get out your food processor and blitz those cashews into small pieces. Add your coconut nectar, desiccated coconut, and cashew butter, then blend again until you have a lovely smooth consistency.
2. Separate your mixture into evenly sized pieces and roll them into golf-ball sized snowballs.
3. For the chocolate topping, melt your coconut oil in the microwave, or over a gentle heat on the hob. Stir in the cacao and maple syrup until you’ve got a not-so-naughty take on melted chocolate (yum!)
4. Get drizzling! Pour that lovely cacao mixture over your snowballs and you’re done.

Coconut Snowball Truffles

This way for coco-creations galore!


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25 Nov Apricot, Oat and Ginger Biscuits

If there’s one thing us Brits are good at, it’s pairing the perfect cuppa with a deliciously dunkable biscuit. After undergoing the gruelling tests, Kelly’s (@eatpraycook) scrumptious spiced Apricot, Oat and Ginger Biscuits have successfully  graduated as grade A dunking biscuits, with just the right combination of crunch and crumble. The quick and easy recipe is vegan and free from refined sugar – meaning it’s perfectly acceptable to indulge in anywhere between 3-6 of these, all at once. Let’s get dunking.

What you’ll need:

- 7 chopped apricots
- 100g rolled oats
- 1¼ teaspoons ground ginger
- 1 teaspoon cinnamon
- A large pinch of pink salt
- 3 tablespoons coconut butterAdd to cart
- 1 tablespoon coconut oilAdd to cart
- 3½ teaspoons bicarbonate of soda
- 80g ground almonds
- 4 tablespoons coconut syrupAdd to cart
- 1 egg white

Let’s get started:

1. Begin by grabbing a large bowl and coating your chopped apricots in cinnamon and ginger. Add in the rest of your dry ingredients and mix again.
2. Next, melt your coconut butter in the microwave on a low setting until it has just softened then throw it into the dry mixture. Add in all remaining wet ingredients and mix again.
3. Separate your mixture into evenly sized balls and mould into biscuits on a lined baking tray. If you find your mixture is too dry, add a little more coconut oil. Too wet? Simply throw in some more oats.
4. Finally, bake for around 8 minutes or until golden. Cool on a wire rack, then dig in!

Click here for more delicious coco-creations.

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10 Oct Gooey Cashew and Vanilla Frosted Blondies

Baking goddess, Charley (@charleys_health) is back with yet another winning recipe. We like to think of the blondie as the caramel flavoured little cousin of the legendary chocolate brownie. With the same moist texture and irresistible appearance and the added bonus of a sweet caramel flavour, these gooey little bites of goodness are a treat for all the senses. Plus, the recipe is gluten-free and features a triple coconut hit in the form of our very own Coconut Sugar, Coconut Oil, and Desiccated Coconut. You know what they say, a life without Gooey Cashew and Vanilla Frosted Blondies just isn’t a life worth living. Let’s get baking!

What you’ll need:

For the blondies:
- ¾ cup coconut sugarAdd to cart
- 3 tablespoons coconut oilAdd to cart
- 2 tablespoons cashew butter
- ½ cup ground almonds
- ¼ cup brown rice flour
- 1 large egg
- 1 teaspoon baking powder
- A splash of vanilla extract
- A pinch of salt

For the vanilla frosting:
- 3 tablespoons of cashew butter
- 2 tablespoons maple syrup
- A splash of vanilla extract
- 5 tablespoons coconut milkAdd to cart
- Desiccated coconut, to decorateAdd to cart


Let’s get started!

1. To begin, grab a wooden spoon and combine the coconut sugar and coconut oil.
2. Next, throw in the cashew butter and vanilla extract then mix some more before beating in your egg.
3. Combine all other dry ingredients before very carefully fold the mixture into your sugary mix.
4. Pour the golden mixture into a lined tin and pop into your oven to cook for approximately 16-20 minutes  at 180 degrees Celsius.
5. Time for the frosting! In a large bowl, combine all ingredients and mix until smooth. Once your blondies have cooled, top with the frosting and dig in.



See more scrumptious coconut recipes here.


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lemon, drizzle, cupcake

05 Oct Lemon Drizzle Cupcakes

Cake. Whether it’s washed down with a good ol’ cuppa, delicately nibbled with a side of prosecco or gone to town on Bruce-Bogtrotter-style, they’re pretty delicious. In fact, we’re yet to find a cake we didn’t like. It’s not like we don’t try. Every single Friday Coco HQ is filled with cake, cake and more cake, but it seems we’ll never get our fill. I think they call it, unconditional love or something? So this week we’re going with a not-so-naughty twist on the ultimate classic – Harriet’s (@harriet_emily) sweet little Lemon Drizzle Cupcakes. With a helping hand from our very own Organic Coconut Oil and a good dose of our Organic Coconut Sugar, we’re pretty confident this one won’t disappoint. The recipe should make approximately 6 perfectly-sized cupcakes – ideal for sharing (or not sharing.) Let’s eat cake, coconuts!

What you’ll need:

For the cupcakes:
- 2 large lemons
- 60 ml coconut oilAdd to cart
- Half a courgette
- 110g organic coconut sugarAdd to cart
- 50g millet flour (or flour of your choice)
- 50g buckwheat flour (or flour of your choice)
- 30g ground almonds
- 1 teaspoon baking powder
- 1 teaspoon apple cider vinegar (or coconut vinegar)Add to cart

For the drizzle:
- 2 tablespoons xylitol (or sweetener of your choice)
- 1¼ teaspoons lemon juice

Let’s get started!

1. Combine your dry ingredients (coconut sugar, millet flour, buckwheat flour, ground almonds, baking powder) with the zest of 2 lemons.
2. Juice your zested lemons until you fill half a cup then add to a blender along with your courgette, and whizz away!
3. Pop your lemon mixture into your dry ingredients and combine well with a hand whisk. Scoop the mixture into approximately 6 cupcake cases held in a muffin tin.
4. Bake in a preheated oven at 180 degrees celsius for 30-40 minutes until your cupcakes are golden, slightly bouncy to the touch, and oh-so-delectable to the eye.
5. Finally, set aside to cool while you prepare the drizzle. Blitz your xylitol with a blender to form a powdery sugar then transfer to a bowl, stir in the lemon juice and drizzle away.


See more coconutty creations here!

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coconut jam, jam, peanut butter, recipe

09 Sep Coconut Jam and Peanut Butter Bars

This #cococreation from the wonderful Nancy (@superfoodsscrumptious) is quite simply a combination of two of the greatest things on earth – peanut butter and our incredibly scrumptious Organic Coconut Jam. Free-from gluten, dairy and all things nasty, this recipe is ticking all the boxes for that indulgent treat we long for everyday, sorry – every now and then. And, if you haven’t already heard (perhaps you live under a rock), our 100% natural Coconut Jam has just been awarded with a 3 star Great Taste Award as well as being listed as one of the UK’s Top 50 Products of 2016!

Shall we get baking? This recipe will make 12 bars – plenty to share around the office (hello promotion!) or just stash away for a rainy day!

What you’ll need: 

- 75ml agave (or coconut!) syrupAdd to cart
- 200g gluten-free (or regular) flour
- 3 tablespoons Coconut JamAdd to cart
- 2 tablespoons of linseed
- 75ml almond milk
- 100g crunchy peanut butter
- Desiccated coconut (optional)Add to cart

Let’s get started!

1. Begin by whisking together your peanut butter, agave (or coconut!) syrup and almond milk.
2. Throw in your flour and Linseed then stir well until a mouldable dough is formed.
3. Grab a lined baking tray and press most of the dough into the base, leaving around a 1cm thickness. Keep a small part of the dough back to top your beautiful bars.
4. Next, add a thick layer of our Organic Coconut Jam to the top of the dough and crumble the rest of the dough over the top, adding some desiccated coconut for even more coconutty goodness.
5. Finally, bake your delicious coco-creations for 23-25 minutes at 180°c then leave to cool, slice up and dig in!


See more delicious recipes here!

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22 Jun Lemon Drizzle Cake

When life gives you lemons, be like Hedi (@HediHeartsCleanEating). Mix them with our 100% natural organic coconut goodies and let cake solve your problems!

What you’ll need: 

For the cake:
- 4 eggs
- 2 cups spelt flour
- 2 teaspoon baking powder
- Zest and juice from 2 lemons
- 1 cup coconut sugarAdd to cart
- ½ cup coconut oil, meltedAdd to cart
- ½ cup milk of your choiceAdd to cart

For the glaze:
- ½ cup coconut sugarAdd to cart
- Juice from ½ a lemon

Let’s get started!

1. To begin, beat your eggs and coconut sugar with an electric whisk for approximately 10 minutes then gradually whisk in your coconut oil, milk, lemon juice and zest.
2. Next, combine your spelt flour and baking powder in a separate bowl before combining them with the wet ingredients.
3. Grease an awaiting cake tin with coconut oil, pour in your mixture then bake at 180C for approximately 45 minutes.
4. Combine the glaze ingredients until smooth, then poke holes in your nicely baked cake and drizzle over the glorious glaze over the top!
5. Finally, leave to set for 2 hours before slicing up, and digging in!

Lemon Drizzle web

Lemon Drizzle 2

















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15 Mar Coconut and Banana Granola Bars

Coco-friends, we just know you’re going to love this one! The magical Free From Fairy (@freefromfairy) has conjured up another delicious delight and this one’s sure to keep you fuelled and fabulous all day long. These Coconut and Banana Granola Bars make the perfect grab-and-go breakfast or guilt-free sweet treat to keep those naughty cravings at bay. Free-from dairy, gluten and refined sugar, Vicki’s deliciously healthy bars are kind to even the most temperamental tummies and naturally sweetened with coconutty goodness. So, shall we get baking?

What you’ll need: 

- 175g gluten free oats
- 100g of your favourite nuts
- 80g coconut oilAdd to cart
- 2 mashed bananas
- 50g desiccated coconutAdd to cart
- 25g pumpkin seeds
- 25g sunflower seeds
- Coconut sugar or sweetener of your choice to taste (optional)Add to cart
- 1 teaspoon ground cinnamon

Let’s get started!

1. Begin by roasting your nuts, seeds, and desiccated coconut for 5-10 minutes at 180 degrees.
2. Next, combine your mashed banana, cinnamon, melted coconut oil, oats, and sweetener (optional), then stir until nicely combined!
3. Once your nut & seed mix is nicely roasted, add this to your mixture and stir well.
4. Time to get baking! Spread your mixture onto a baking tray lined with greaseproof paper (press down firmly to ensure it sticks together) then bake for 15-18 minutes.
5. Finally, leave to cool then cut into slices and enjoy!
Your coconutty delights can be stored in an airtight container until you need your next healthy snack!


See more delicious recipes here!

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21 Dec Gluten and Dairy Free Mince Pies

There’s nothing quite like a traditional mince pie to get you in the festive spirit! Delicious heated on the fire and accompanied by your favourite festive tipple, this gluten and dairy-free mince pie from the fantastic Vicki (@freefromfairyis a tasty treat for all to enjoy! These scrumptious little pies are filled with coconutty goodness, providing an excellent opportunity to get experimenting with nutritious coconut products! Let’s get cooking and spread the Christmas cheer!

What you’ll need: 

For the mincemeat
- 30g coconut oilAdd to cart
- 40ml water
- 300g clementines
- 100g dried cranberries
- 60g chopped walnuts
- 25g coconut sugar
- 20g chopped crystallised ginger
- 1 teaspoon mixed spice
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- 2 cloves
- 1-2 tablespoon gin (optional!)

For the pastries
- 100g walnuts
- 1 tablespoon coconut flourAdd to cart
- 1 medium free-range egg
- 1 tablespoon ground flax seed
- 15g coconut oil, meltedAdd to cart
- ¼ teaspoon bicarbonate of soda
- 1 tablespoon cocoa powder (optional)
- 2 drops stevia (optional)

Let’s get started!

 For the mincemeat:
1. To begin, throw your chopped walnuts into a medium sized pan and lightly toast on a medium heat for approximately 10 minutes (or until they begin to change colour slightly!)
2. Whilst your walnuts are heating, grab a bowl and throw in the zest of one clementine.
3. Peel and chop the rest of your clementines and add them to the bowl!
4. Now, empty your bowl of clementine flesh and zest into the pan of walnuts along with all other ingredients, except the cranberries!
5. Next, remove the cloves, throw in your cranberries, and give it a good stir. Then pop the lid on and leave to simmer for 10 minutes!
6. Take your pot off the heat & stir in the gin (if you’ve chosen to include it!)
7. Once cooled, pop your festive mixture into vintage glass jars and store in the fridge until its mincemeat time!

For the pastries
1. Begin by blending all your ingredients in a food processor until you have a dough-like consistency. (If you have chosen to skip the stevia and cocoa powder, add some extra walnuts to make sure your mixture is well bound together! Alternatively, if you have opted for another sweetener, reduce the amount of walnuts – basically just aim for a pastry like dough!)
2. Remove the dough from your food processor and wrap it in clingfilm.
3. Next, pop your dough in the fridge for at least 30 minutes; this will make your dough less sticky and more workable.
4. Once your dough is nicely cooled, remove it from the fridge. Then take a small piece of dough (about the size of a walnut!), roll it into a ball and press into a hole in a muffin tray, ensuring it covers the entire hole!
5. Repeat to fill your muffin tray (approximately 10 small pastry pies!)
6. Bring in the mincemeat! Fill each pastry with your mincemeat mix and bake at 190 degrees Celsius (170 degrees Celsius for fan oven) for approximately 20 minutes, or until nicely cooked through!
7. Pair with ice cream & dig in!


 See more recipes here!


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30 Nov Clean Gingerbread Granola

Christmas is full of lovely, comforting smells; from fresh pine trees, to roasted chestnuts, and honey glazed ham bubbling in the oven, but few warm the house like the sweet smell of gingerbread spices. Our wonderful contributing chef Hedi (@hedihearts) has created a recipe that’s guaranteed to fill your home with Christmas spirit! Aside from being a wonderful home fragrance, this recipe tastes amazing and can be tackled by even the most novice baker! Plus, it is jam-packed with all the goodness of our coconut friend’s – what more could we ask for? Try this granola with yoghurt and winter fruits for a tasty December treat, or for an indulgent dessert, roll your granola in coconut jam and cool in the fridge before enjoying. ‘Tis the season to give into your sweet cravings after all! So, what are you waiting for? Let’s get cooking!

What you’ll need:

- ½ cup coconut oil (slightly melted)
- 1 tablespoon ginger powder (or more if you want it especially gingery!)
- 3 tablespoons coconut syrupAdd to cart
- ½ tablespoon nutmeg
- 2 teaspoons cinnamon
- ¼ teaspoon ground clove
- A pinch of salt
- 1 cup pecans
- 1 cup raw coconut chips (or toasted)Add to cart
- 3 cups oats
- ½ cup puffed buckwheat (rice or quinoa would also work)
- 1 cup pecans
- 1/3 cup dates (chopped)
- 3 tablespoons almond milk (or whichever milk you prefer)

Let’s get started!
1. Start by preheating your oven to 170 degrees Celsius (degrees Farenheit).
2. Next, in a large bowl mix your coconut flakes, pecans, oats, puffed buckwheat, and all your spices. Set aside.
3. Grab a separate bowl, and throw in your coconut oil, maple syrup, and milk. Whisk together until nicely combined then pour over your patiently waiting, dry mixture. Give it a good mix!
4. Now, line a baking tray with baking paper and evenly spread out your granola mixture, pressing down firmly to ensure the mixture sticks together.
5. Pop your baking tray in the oven and wait patiently for your mix to cook for approx 20 minutes.
6. After 20 minutes switch the oven off and let your granola sit for another 20 minutes. Tip: Leave the oven door slightly open during these 20 minutes to make your granola even more crunchy and clustery!
7. When your granola is completely cool, throw in your chopped dates.
8. Finally, its time to dig in! (Store what is left over in a sealed bag or airtight container.)

 See more recipes here!

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25 Nov Coconut Flour Linseed Loaf

Our fabulous contributing chef Kelly Black (@eatpraycook) has provided us with a gluten-free bread recipe that definitely won’t disappoint! This lovely loaf is packed with linseed, our creamy coconut oil and coconut flour, as I’m sure you’ll agree, a winning combination! Baking your own loaf is such a rewarding and exciting thing to master, plus you just can’t beat the smell of a freshly baked loaf of bread wafting through the kitchen! So what are you waiting for? Final tip: make sure you are prepared with a jar of yummy coconut jam to slather on top of your perfectly baked bread!

What you’ll need:

- 40g coconut flourAdd to cart
- 2 tablespoons coconut oilAdd to cart
- 150ml water
- ½ teaspoon pink salt
- 3 eggs
- 120g linseed (flaxseed)
- 1 teaspoon bicarbonate soda

Let’s get started!
1. Begin by lining your loaf tins with baking paper. You can either use two small tins or one medium, whichever you prefer!
2. Throw all your ingredients into a food processor and blend until you have a thick, even consistency.
3. Leave for a few minutes to sit.
4. Pour the mixture into the tin(s) and grab a spatula to smooth out the surface. Tip: wet your spatula to stop it sticking!
5. Pop your tin(s) in to bake for 45 minutes at 175 degrees.
6. Transfer your beautifully baked bread to a rack to allow it to cool (and scent the kitchen!) before slicing up.
7. Enjoy with some scrumptious coconut jam, or your favourite topping!

See more recipes here!


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Lovely coconut fan Tess (@tessie_pie) has submitted this delicious coco-creation for salted caramel and almond brownies! They are the perfect dessert or sweet snack, and really showcase the versatility of coconut.

Remember, we love to share your coco-creations, so if you have any you’d like to see on our site, please don’t hesitate to submit your own #cococreation! Now, let’s get baking!

Makes: 16-20 brownies

For the brownies
- 1 1/4 cup plain flour
- 1/2 cup natural cocoa powder
- 1/4 teaspoon baking soda
- 1/2 cup coconut sugarAdd to cart
- 110g coconut oilAdd to cart
- 110g dark chocolate, chopped
- 1 cup unsweetened almond milk
- 2 flax eggs (2 tbsp flax seed meal + 6 tbsp water)
- 1 teaspoon vanilla bean paste
- 1/2 cup almonds, roughly chopped For the caramel

For the caramel
- 1 tablespoon coconut syrupAdd to cart
- 2 tablespoons water
- 1/2 cup coconut milkAdd to cart
- 1 teaspoon salt
- 1/2 cup coconut sugarAdd to cart

Let’s get started!
1. We’ll start by making the caramel! Place your coconut sugar, coconut syrup and water in a saucepan over low/medium heat. Make sure you swirl the pan occasionally until the sugar is dissolved, and be careful to not let it burn.
2. Once fully caramelised, remove from the heat and whisk in the coconut milk and salt. If the sugar starts to harden, pop the caramel back onto a low heat to re-melt, then set it aside.
3. Next – the brownies! Preheat your oven to 180 C (356 F) and line a 20-centimeter square baking tin with greaseproof paper. 4. Sift together the cocoa powder, flour, and baking soda in a large bowl, and set aside.
5. Place the coconut oil and dark chocolate in a heatproof bowl over a saucepan of simmering water, stirring until melted. Alternatively, feel free to use a microwave at 20 seconds each time, stirring in between.
6. Once fully melted, stir in your vanilla extract and raw sugar.
7. Add the almond milk and prepared flax eggs to the chocolate mixture, then add the wet ingredients to the flour mixture, mixing well until the batter is smooth and lump-free. It may be mostly solid and a bit stretchy, which is fine!
8. Spread half of the batter into the tin, smoothing out to the sides. Drizzle most of the caramel sauce over the batter, and spread the remaining batter on top. Top with chopped almonds.
9. Bake for 25-30 min – or until the edges are cooked and the centre is firm but still moist!
10. Drizzle the remaining caramel on top, and allow to cool fully before cutting into squares.

See more recipes here!

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24 Sep Savoury Muffins

We are excited to welcome another contributing chef to our family! Pixie (@plantbasedpixie) is an advocate for balanced, healthy and clean eating, and eats a plant-based diet mainly free from refined sugar and processed foods. We’re very happy to share some of her wonderful concoctions with you all – and this lovely recipe for spinach and tomato muffins is a fabulous place to start! Let’s get cooking!

What you’ll need:

- Flax egg (2 tablespoons ground flax seeds + 6 tablespoons warm water)
- 1 teaspoon baking powder
- 320g wholemeal self-raising flour
- ½ teaspoon baking soda
- 1 tablespoon mixed herbs
- ½ teaspoon salt
- 75g finely chopped onion (approximately 1 small onion)
- 3 cloves minced garlic
- 50g finely chopped spinach
- 75g chopped sundried tomatoes
- ¾ cup water
- ½ cup (or 8 scant tablespoons) coconut oilAdd to cart
- 6 small cherry tomatoes, cut in halves

Let’s get started!

1. Start by preheating your oven to 150 degrees Celsius (300 degrees Fahrenheit).
2. Mix the flaxseed and water, then set aside to thicken up.
3. Mix your flour, baking soda, baking powder, salt, and mixed herbs, then add in the finely chopped onion, garlic, spinach, and sundried tomatoes. Mix thoroughly!
4. Slightly melt your coconut oil, then add it into the mixture along with the flax egg and water.
5. Mix until just combined – making sure not to over-mix!
6. Scoop mixture into muffin cases. Top with half a cherry tomato!
7. Bake for approximately 25-30 minutes, then leave to cool for about 10 minutes.
8. Enjoy!

See more recipes here!

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22 Sep Banana Coconut Cookies

The lovely Niki (Rebel Recipes) is at it again – this time with a delightful recipe for gluten free banana coconut cookies! With clean, healthy ingredients, these delicious cookies are easy to make and perfect for the whole family (or office!). Best of all, they feature our desiccated coconut and coconut oil, giving them a yummy coconutty taste you coco-lovers are sure to adore! Let’s get baking!

What you’ll need:

Dry Ingredients
- 2 cups organic gluten free oats
- 1 cup ground almonds
- 1 cup desiccated coconutAdd to cart
- ½ cup mixed seeds (pumpkin, sunflower, linseed, or whatever you fancy!)
- a pinch of salt
- 1 teaspoon allspice
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ cup cacao nibs

Wet Ingredients
- 3 ripe bananas, mashed
- ½ cup melted coconut oilAdd to cart
- ½ cup coconut syrupAdd to cart
- 1 teaspoon almond essence

Let’s get started!
1. Start by preheating your oven to 190C (375F).
2. Mix all your dry ingredients together in a large bowl, then set aside!
3. Melt the coconut oil in a saucepan over a low heat, then add to a separate bowl. Then – add in your bananas, coconut syrup, and almond essence. Mix together to combine!
4. Add these wet ingredients to the dry ingredient bowl, and mix really well to make sure everything is combined.
5. Shape the mix into balls, then pop them onto a lined baking tray! (Tip: rub the tray with a bit of coconut oil first to prevent sticking!)
6. Pop in the oven and cook for approximately 20-25 minutes (or until slightly browned on the outside).
7. Enjoy!

See more recipes here!


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08 Sep Sweet Potato Fries (with Raw Vanilla Maple Cashew Cream!)

The incredible Rachel of Rawberry Fields has wowed us already with her raw creme brûlée, and we think you’ll also fall in love with this lovely recipe sweet potato fries done in cinnamon and coconut sugar! They are prepared using coconut oil, coconut flour, and coconut sugar – so they’re definitely a hit in our books. Crispy, sweet, and moreish, these sweet potato fries are the perfect versatile snack, dinner, or dessert – and the raw maple cashew dipping cream is simply heavenly. It’s best to soak your cashew nuts overnight beforehand, so make sure you plan ahead! Are you hungry yet? Let’s get cooking!

What you’ll need:

- 2-3 large peeled sweet potatoes
- 2 tablespoons melted coconut oilAdd to cart
- 1 tablespoon coconut flourAdd to cart
- 1 teaspoon ground cinnamon
- 5 tablespoons coconut sugar (adjust depending on the amount of coverage you’d like!)Add to cart

Raw vanilla maple cashew cream:
- 1 cup of cashew nuts, soaked overnight
- 1.5 teaspoon vanilla bean paste
- 2/3 cup (160 ml) water
- 3-4 tablespoons maple syrup - or coconut syrup!Add to cart


Let’s get started!

For the fries:
1. Before doing anything, preheat your oven to 200C (390F)
2. Wash and peel your sweet potatoes, then cut them into long, thin slices.
3. Place them in a large bowl, and toss in your coconut flour until they retain a nice thin coating. Add more if necessary
4. Pour in the melted coconut oil, and toss to coat.
5. Next, mix the coconut sugar and cinnamon in a bowl, and pour over your potatoes to coat them.
6. Place the sliced potatoes on a baking tray lined with baking paper. Try to leave space between them to let them cook fully.
7. Bake for 16-18 minutes before removing the tray and turning the fries to allow them to bake evenly. Then pop the tray back in for another 15 minute.
8. If you have time, switch your oven off at this point and leave the fries to cool inside for about 20 minutes. This will help them get crispier – but don’t worry if you don’t have enough time, as this step isn’t essential!

For the cream:
1. Soak your cashews in water overnight, and drain just before using.
2. Place all the cream ingredients in a blender, and blend until it achieves a smooth, creamy consistency!
3. Pop in the fridge for 30 minutes to cool before serving.
4. Enjoy with your fries! If you have any left (good luck not devouring it all!) you can keep them for 4-5 days in an airtight jar in the fridge.

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04 Sep Gluten Free Banana Bread

Introducing our newest additions to the contributing chef team – the Squirrel Sisters – Sophie and Gracie Tyrrell (@squirrelsisters)! These lovely sisters live in London and have an awesome array of recipes for busy people on the go who seek to live a balanced, enjoyable, and healthy life. They are now in the midst of preparing to launch a new whole food bar range! This clean and naturally gluten free banana bread is simply heavenly, and is sure to be a big hit with anyone who tries it. So let’s get baking!

What you’ll need:

- ½ cup buckwheat flour
- 2 tablespoons melted coconut oilAdd to cart
- 1 cup ground almonds
- 1 tablespoon coconut sugarAdd to cart
- ¼ cup maple syrup (or coconut syrup!)Add to cart
- 2 mashed bananas
- ½ cup sultanas (make sure you soak them first for about five minutes in boiling water!)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- a tiny pinch of Himalayan pink salt
- a sprinkle of flaked almonds (to garnish!)
- ¼ teaspoon bicarbonate of sugar


Let’s get started!

1. Start by preheating your oven to 180 degrees Celsius.
2. In a pan, add your coconut oil and melt on a gentle heat. Once fully melted, switch your heat off and add the coconut sugar and mix together before leaving to the side to cool.
3. In a mixing bowl, add the buckwheat flour, almonds, ginger, salt, cinnamon, bicarbonate of soda, syrup, and mashed banana. Mix together.
4. Pour the coconut oil / coconut sugar blend and the sultanas into your main mixture, and stir thoroughly until everything is well combined.
5. Grease a loaf baking tray with coconut oil and spoon in your mixture, being careful to spread evenly.
6. Sprinkle the flaked almonds on top, and pop in the oven for about 30-35 minutes – until golden brown on top!
7. Enjoy!

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18 Aug Oatless Chocolate and Coconut Flapjacks

FreeFrom Fairy Vicki has concocted a delightful alternative to traditional flapjacks, perfect for those who may be sensitive to oats. They are rich and chocolatey, and very delicious. They use coconut oil and coconut syrup, as well as coconut flakes for extra coconutty deliciousness! Free from gluten, dairy, egg, soya, and refined sugar, as well as vegan, they will definitely go down a treat with anyone who tries them!

What you’ll need:

- 200g mixed nuts
- 115g ripe banana, chopped
- 55g melted coconut oilAdd to cart
- 1 tablespoon raw cacao
- 1 tablespoon coconut syrup (to taste – so more if you fancy it!)Add to cart
- 50g buckwheat groats
- 20g desiccated coconutAdd to cart
- As an alternative to above you could use coconut flakesAdd to cart

Let’s get started!
1. Place the nuts into a food processor and blend until coarse. You can continue until it reaches a fine consistency, too – all depends on the texture you’re personally after!
2. Add the banana, cacao, coconut syrup, and coconut oil, and blend until combined.
3. Transfer your mixture into a clean bowl.
4. Finally, stir your coconut flakes and buckwheat groats into the mixture.
5. Press into a greased measuring tin approximately 25 cm x 15 cm, and bake in a pre-heated oven at 200C (392F) for approximately 20 minutes, or until golden.
6. Share and enjoy!

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Love biscuits but trying to eat cleaner? You’ve come to the right place! Vicky Montague (Free-from Fairy) has shared with us this delicious recipe for clean ginger biscuits that are the perfect complement to herbal tea, or as a lovely post-dinner treat. They are gluten free, grain free, dairy free, egg free, soya free, and refined sugar free. Best of all – they are super-easy to make – and even easier to devour!

Let’s get baking!

What you’ll need:

- 3 tablespoons coconut flourAdd to cart
- 2 tablespoons coconut oilAdd to cart
- 2 tablespoons honey
- 1 tablespoon almond butter (you can even make your own by whizzing almonds in a blender or food processor with a bit of flavourless oil!)
- 1 tablespoon ground ginger


Let’s get started!

1. Place all the ingredients into a bowl, and mix together until a sticky dough forms.
2. Grease a large baking tray with coconut oil, then remove a teaspoon of the mixture from the bowl. Flatten it to about 5 cm in diameter, and repeat this with the rest of the mixture! Make sure you leave big spaces between each biscuit, as the mixture spreads when cooking and you don’t want one giant coconut biscuit blob!
3. Bake in a preheated oven at 180 degrees (356 degrees Fahrenheit) for about 5 minutes – until golden!
4. Leave to cool on the tray, and then store in an airtight container – if you can resist eating them all immediately, that is!

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Our incredible contributing chef Heather Adamson (@Fresheather) is back and doing what she does best: providing us coconut lovers with healthy and simple sweet treat recipes! This time she’s whipped up a lovely recipe for vegan chocolate chip cookies, featuring our coconut sugar – and we promise these will be hard to share!

What you’ll need:

- 1 tin of chickpeas (400g, approximately 240g drained)
- ½ cup almond butter
- ¼ cup coconut sugarAdd to cart
- 1/3 cup vegan chocolate chips
- 1 teaspoon baking powder


Let’s get started!

1. Start off by draining, rinsing, and thoroughly drying the chickpeas.
2. Add the chickpeas, baking powder, coconut sugar, and almond butter to a high-speed blender or food processor. Blend until thoroughly combined – a cookie-dough consistency should be achieved. (Note: this mixture is very thick, so you’ll have to scrape down the sides a couple times!)
3. Next, add in the chocolate chips! You can either pulse a few times or just fold them in by hand.
4. One teaspoonful at a time, roll the cookie dough into balls, and flatten them onto a baking tray lined with greaseproof paper!
5. Bake in a pre-heated oven at 175 degrees Celsius (350 degrees Fahrenheit) for about 10 minutes or so. You’ll know they’re ready when they’re cracked and golden!
6. You can store them in a container for up to 6 days, but we’re telling you now – they’ll never last that long!

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Coconut lover and professional baker Penelope has sent us this delicious recipe for coconut and orange shortbread rounds! Tasty and simple, these yummy cookies are sure to be a hit with anyone you share them with. Let’s get baking!

Remember, feel free to share any delicious #CocoCreations of your own!

What you’ll need:

- 200g plain flour
- 50g ground almonds
- 100 ml coconut oilAdd to cart
- 100g castor sugar
- 1 egg
- beaten
- zest of one orange


Let’s get started!

1. Start off by pre-heating the oven to 180 C (355 F), and line a baking tray with greaseproof paper.
2. In a bowl, mix together the flour, sugar, and coconut oil, until it resembles fine breadcrumbs.
3. Gently mix the orange zest, ground almonds, and enough of the beaten egg for the mixture to combine into a soft ball.
4. On a floured surface, roll the dough into approximately 5 mm thick rounds.
5. Cut into desired shapes, and place on the prepared baking tray.
6. Glaze with the remaining egg, then bake in the oven for approximately 10 minutes or until golden brown on top.
7. Transfer to a wire tray to cool, and enjoy!

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10 Jul Chocolate Oat Slice

You’ve probably already tried Hedi’s (Clean Eating) clean brownies – now she’s back and switching it up with a delightful recipe for clean chocolate blondies! Using coconut milk, coconut butter, and coconut sugar, these oat slices are perfect for those clean eaters with a bit of a sweet tooth. Let’s get baking!

What you’ll need:

- 2.5 cups oats
- 1 cup spelt flour (buckwheat flour will work too)
- 1 tin coconut milkAdd to cart
- 1 teaspoon baking powder
- 1/2 cup coconut butter , meltedAdd to cart
- As an alternative to above you could also use coconut oil, meltedAdd to cart
- 1/2 - 3/4 cup cacao nibs
- 1/2 cup coconut sugar (or coconut syrup if you prefer!)
- 1 tbsp ground flax seeds mixed with 3 tbsp of water, let sit for 10 min


Let’s get started!

1. Begin by preheating your oven to 180C (356F), and line your baking tray with baking paper.
2. Mix the oats, spelt flour and baking powder together in a bowl.
3. In a separate bowl, whisk the coconut butter with the coconut sugar and coconut milk.
4. Combine both bowls, and when these are mixed well, add the flax seeds and fold in the chocolate nibs.
5. Dollop into the baking tray and spread evenly.
6. Bake for 35 to 40 minutes. The blondies should have a slightly brown colour when it’s finished!
7. Leave to cool completely and enjoy!

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08 Jul Miniature Strawberry and Coconut Crumble

Our lovely contributing chef, Maxine, (Gloriously Delicious) has whipped up this mouth-watering recipe for a miniature strawberry crumble for one! It’s perfect for those times you just don’t want to share, and is made with clean ingredients – including lots and lots of coconut! Featuring coconut jam, desiccated coconut, coconut oil, and coconut syrup, this is an ideal dessert for you coconut aficionados out there. Let’s get baking!

What you’ll need: (Serves 1)

For the filling:
- 1/3 cup fresh strawberries
- ½ tablespoon melted coconut jamAdd to cart

For the crumble:
- 3 tablespoons oats
- 1 tablespoon desiccated coconutAdd to cart
- 1 tablespoon coconut oilAdd to cart
- 1 teaspoon coconut syrupAdd to cart


Let’s get started!

1. Begin by pre-heating your oven to 150C (300F).
2. Chop your strawberries and place them in a bowl along with the melted coconut jam!
3. Mix until well-coated, then transfer to a small ramekin!
4. Next, simply mix your oats, coconut oil, coconut syrup, and desiccated coconut in a separate bowl, until combined and sticky!
5. Layer this mix over the top of your strawberry filling, and place the ramekin in the oven for 7-10 minutes, until the top is golden.
6. Enjoy!

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