CocoSweet

06 Mar TRY THESE: CREAMY COCONUT VEGAN CHEESECAKES

Hard to believe these are vegan – but amazingly they are! The very talented Bex Traynier has made these tasty treats, so if you’re looking for something to impress your friends with – give these a go!

Ingredients

BASE

  • 125g raw walnuts
  • 175g pitted dates (sticky)
  • Pinch of salt

FILLING

  • 190g raw cashews
  • 75g coconut oil, melted
  • 140ml full-fat coconut milk
  • 50g coconut cream (optional – just makes the mix extra creamy!)
  • 110g agave nectar or maple syrup

FLAVOR OPTIONS (or try your own!)

  • 40g fresh blueberries and 1 tsp coconut sugar (for compote)
  • 40g (2 tbsps) ground ginger

Method

  • Prepare cashew nuts by soaking in boiling water for 1hr. Drain and set aside.
  • Blend dates in food processor until mix forms a ball. If your dates aren’t very sticky/moist then you can sit them in some warm water for 15mins prior to blending (make sure you drain them properly if you do this). Set mixture aside.
  • Blend walnuts until fully ground, then add dates back in to processor, along with salt, and blend until the mixture resembles a loose dough (should stick if pressed together).
  • Lightly grease muffin tin (can use coconut oil for this). Spoon in 1 heaped tbsp of base mixture into each hole and press in firmly with fingers.
  • Blend all filling ingredients until smooth. You can add more coconut milk if the mixture turns out thick (which may be the case if you’ve used coconut cream!).
  • At this point I split my filling mixture in half and added the ground ginger to one batch (blending for a few seconds to evenly distribute the ginger), and added the blueberry compote to the second batch. Compote was made by heating the coconut sugar and blueberries on a low heat for 5 minutes until blueberries had softened. You could try nut butter or a raspberry compote as your cheesecake flavors – the possibilities are endless!
  • Pour filling mix into each muffin slot, cover with cling filling and pop in the freezer to set (I always leave mine overnight).
  • Once set, run round each cheesecake with a knife and pop out. Leave out of freezer for 1hr to soften before devouring! Store in freezer for up to 2 weeks.

 

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05 Mar TRY THESE: FLOURLESS CHOCOLATE CHIP BLONDIES WITH CHOCOLATE GANACHE

The amazing Samantha Hadadi has created these incredibly delicious flourless chocolate chip blondies. These little cakes are the perfect treat for a lazy Sunday afternoon. Or any afternoon, in fact.

Ingredients:

  • Serves 12
  • 2 x 400g tins chickpeas, drained (reserve the aquafaba)
  • 2 tbsp aquafaba
  • 7 tbsp oat, cashew or coconut milk
  • 250g (roughly one cup) cashew butter
  • 5-6 tbsp coconut honey or maple syrup (to taste)
  • 1 tbsp vanilla paste
  • 1/2 cup coconut sugar
  • 5 tbsp ground almonds
  • 1/2 tsp baking powder
  • Large pinch salt
  • 100g dark chocolate chunks (I used Ombar)
  • For the ganache (optional) –
  • 1/4 tin full fat coconut milk (around 100ml)
  • 110g dark chocolate, finely chopped
  • 1/2 tsp vanilla paste

Method:

  1. Preheat the oven to 180C, then line a brownie tin. Start by placing the chickpeas into a blender with the aquafaba, cashew butter, milk, maple syrup and vanilla paste. Blend until completely smooth.
  2. Pour into a bowl, then fold in the dry ingredients – the sugar, almonds, baking powder and salt – until completely combined. Taste the wetness of your mixture – your batter should just fall off a spoon when turned upside down. If it’s too dry, add a splash more milk. If it’s too wet, add some more almonds. Fold in the chocolate chips.
  3. Pour the batter into the brownie tin, then bake for 25-30 minutes, or until golden brown and firm on top – you want it to be ever so slightly gooey inside. Remove from the oven and leave to cool.
  4. In the meantime, make your ganache, if using. Gently heat your coconut milk in a pan until just about to boil. Remove from the heat and add the chocolate chunks. Leave to stand for a few minutes, then stir smooth until chocolate is melted (you may need to heat a little more if it doesn’t completely melt). Stir in the vanilla, and sweeten slightly to taste if needed.
  5. Spread the ganache over your cooled blondie – or omit for a lighter treat! – then cut into squares and enjoy. Store in an airtight container for a few days.
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05 Mar TRY THESE: CHOCOLATE COCONUT BITES WITH A HIDDEN COCONUT JAM CENTRE

Looking to impress your friends? Well give these Chocolate Coconut bites with a hidden coconut jam centre a go! Easy to make an stupidly tasty! Thanks to Maddy Johns for creating them for us!

1) In a bowl, Combine the following ingredients until a ‘dough’ forms that is mouldable:
• 3 tbsp Coconut Flour
• 1 Scoop Vanilla Protein Powder (optional)
• 2 tbsp Peanut Butter
• 1 tbsp Coconut Nectar
• 1 tsp Vanilla
• 5 tbsp Dairy-Free Milk

2) Form into 5 balls, then take 1/2 tsp Coconut Jam and press into the middle of each ball

3) Place on a baking tray in the fridge for around 10 minutes while you prepare the coating

4) Melt one small bar of Dark Chocolate, then add 1 tbsp Coconut Nectar and some water if too thick

5) Working quickly before the chocolate hardens, roll the balls in the chocolate until evenly-coated and place back on to the tray. Sprinkle a pinch of Desiccated Coconut on each one, then refrigerate for at least one hour

6) Once the chocolate had hardened, enjoy!

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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!

 

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

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

METHOD
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!

 

Ingredients
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

Instructions

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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01 Dec Chocolate Almond Butter Truffles

Ingredients:
1/3 cup raw cacao powder
1/2 tsp vanilla powder
1 tsp honey or sweetener of choice, to taste
50 g soft coconut oil
1.5 tbsp almond butter
Pinch sea or Pink Himalayan Salt only if no salt in the almond butter

To decorate:
50 g shelled hemp seeds

Method
Mix all the ingredients except the hemp seeds together in a bowl, using the back of a spoon, until smooth.
Place the mixture in the bowl in the fridge to firm up for 5 minutes.
Scoop a teaspoon sized ball into your hands and warm slightly in your palms so it’s easy to roll, not too much or they will melt. Repeat until all the mixture is used up.
Place the shelled hemp seeds onto a platter and roll the raw chocolate truffles through the hemp seeds until fully coated.
Line a baking tray with greaseproof pater. Place the chocolate almond butter truffles on top and chill in the fridge until ready to eat.

Storage
Keep in the fridge for up to 4 days. For a softer truffle remove from the fridge and bring to room temperature before eating. Option to eat straight from the fridge for a chilled, dense truffle!

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08 Nov Make this: Vegan coconut macaroon cake!

She’s done it again – we’re dribbling at 8am from one of Ania’s recipes from Ania’s Vibrant Kitchen. Look at this delicious vegan coconut macaroon cake, using coconut honey too! Try it out this weekend and let us know how it goes, she’s topped it off with a vegan icing and toasted coconut chips 😛

 

Ingredients

160 g desiccated coconut

240 g brown rice flour

400 ml coconut milk

1 tsp baking powder

½ cup coconut honey

 

Method

Preheat the oven to 180 C

Sift the flour into a medium-size bowl, add the rest of the ingredients and mix thoroughly again.

Grease an 18cm cake tin.

Spread the dough in the cake tin.

Bake about 30-40 min at 180 degrees – Enjoy!

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01 Nov Make this: Peanut butter truffles

Thank you so much to the lovely Hedi Hearts for bringing these delicious truffles into our lives! They are so good with a  cup of tea and keep us full for hours.

 

Ingredients

¾ cup crunchy nut butter

3 tbsp coconut flour

1 tsp vanilla extract

2 tbsp coconut honey

100 gr a dark chocolate of your choice (we chose a vegan one!)

Instructions

In a bowl mix together all ingredients apart from the melted chocolate.

Divide mixture equally into 10 – 12 balls and pop in the freeze for 1.5 hrs

Take the balls out of the freezer and dip in the melted chocolate

Place in the fridge to set for 30 minutes

Now dig in!

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27 Oct How to: Halloween bites

With halloween upon us we wanted to avoid the classic neon green, sugar filled snacks the supermarkets always bring out. Our lovely Anastasia has whipped up some easy how to videos to help you create some super easy, healthy and quick recipes that the kids (and adults) will love!

 

Vampire teeth bites

 

Ingredients:

Apples (1 apple will make around 4 bites)

Coconut jam spread

Sunflower seeds

Method:

  1. Cut the apple into a quarters and then take the middle section out of the quarters, leaving the skin attached to create the mouth shape!
  2. Spread coconut jam in the middle to line the inside.
  3. Dot sunflower seeds on the inside of the mouth to create the vampire ‘teeth’.

 

 

Banana ghosts

 

Ingredients:

2 bananas (makes 4)

1 bar of your chosen white chocolate

Desiccated coconut

Tube icing of your choice (we used chocolate!)

Method:

  1. Cut the bananas in half.
  2. Melt the white chocolate and cover the bananas with chocolate.
  3. Now coat the bananas in desiccated coconut and put in the fridge to cool.
  4. Now you can decorate with the tube icing and create faces for your bananas! Great for the kids to get involved in!

 

 

Avocado grave stones!

Ingredients:

4 avocados(makes 8 cups)

2 tablespoons cacao

1 teaspoon vanilla essence

2 tablespoons Coconut syrup

Biscuits of your choice (crumbled)

Rectangle biscuits of your choice  (for grave stone)

Tube icing (we used chocolate flavoured)

Method:

  1. Add the avocado, cacao, vanilla essence and coconut syrup into the blender and whip until smooth.
  2. Distribute the mousse into your cups and crumble your biscuits on top.
  3. Now add your ‘R.I.P’ message using to the tube icing onto your rectangular biscuits and place them into the crumbled biscuits and mousse.
  4. Now dig in!

 

 

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17 Oct Make this: Bounty bites!

We’ve got this recipe from the lovely Hedi Hearts, these are the perfect after dinner sweet or mid afternoon snack at your desk!

Ingredients

2 cups desiccated coconut

½ cup melted coconut cream

3 tbsp coconut syrup

1 tsp vanilla extract

Dark chocolate chips, raw chocolate or dark chocolate for coating (vegan if required!)

 

Method

Line a small baking tray with baking paper or tin foil and set aside.

In your blender or food processor, mix together desiccated coconut, coconut cream, maple syrup and vanilla extract until sticky.

Now form the sticky mixture into rounded rectangles or balls (whichever you prefer!) Wet your hands when moulding the bars as this makes them easier to shape.

Pop in the freezer for 30 minutes.

In the meantime, melt the chocolate. Use a bit of coconut oil if you have it to make the chocolate even lusher.

It’s time to do the chocolate coating. Take the bars out of the freezer and dip them into the melted chocolate, coating them completely. Then put them back on the tray; they will harden quickly so if you want to add some extra topping, be fast.

Pop the tray in the fridge or freezer so that they set completely. Then enjoy!

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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 🙂

Ingredients:

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

Method:

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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08 Sep MAKE THIS: 6 INGREDIENT CHOCOLATE ORANGE POTS

 

These super smooth chocolate pots are the perfect after dinner (or sneaky lunchtime) snack! SO easy to make and a really simple list of ingredients, could you ask for more? And the genius behind these pots a delight? The Free From Fairy!

 

INGREDIENTS

1 tbsp virgin organic coconut oil (I use Coconut Merchant)

1 tbsp nut butter (I used pecan that I had made by ‘whizzing pecans in a blender until smooth)

1 tbsp cacao powder

1 tbsp hulled hemp seeds

Approx. 8 slices peach (I used tinned slices drained from the juice) – this is the sweetener so adjust according to taste

Orange oil – to taste (start with a one or two drops and taste)

 

 METHODS

Place all the ingredients together into a small food processor or a blender.

Whizz together until smooth and serve immediately.

Alternatively place in serving dishes and keep in the fridge until ready to serve.

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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.

Enjoy!

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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20 Jun Pic’s Peanut Butter & Coconut Smoothie

Our newest coconutty recipe has just three steps to smoothie perfection (one of them is drinking it!), and is born from a friendship with the people behind quite possibly the best peanut butter in the world – Pic’s. This smoothie is jam-packed full of superfood seeded goodness, and the flavour combo of peanut butter coconuts is one we just can’t let you miss out on.

If you’re feeling like a smoothie on the move or just don’t fancy buying all the ingredients, pop down to the Pic’s Smoothie Stand at Matlby Street Market. As well as this coconutty concoction there’s plenty more, and whether you like it crunchy or smooth, you’ll be sure to get your Pic’s fix here. Scroll down to get a taste of what you’re in for; catch them from 9am-4pm on Saturdays and 11am-4pm on Sundays.

What you’ll need:

- 500 milliletres unsweetened almond milk (or coconut milk if you like it extra coconutty!)Add to cart
- 1 cup of ice
- 2-4 tablespoons Pic's Peanut Butter
- Half a banana
- 1 tablespoon vanilla protein
- 1 teaspoon chia seeds
- 1 teaspoon flax seeds
- 1 teaspoon sunflower seeds
- 1 tablespoon coconut syrupAdd to cart

 

Let’s get started!

1. Pop all of the ingredients into a blender. Blend until smooth and creamy.

2. Depending on how thick you like your smoothie, you can add a little more milk if desired.

3. Enjoy! It’s that simple.

 

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23 May Caramelised Banana and Ricotta Toast

Let’s be honest, we all know that if a recipe begins with the word ‘caramelised’, it’s going to be a good’un. This coco-creation from the lovely Olivia (@thecashew_tree) is no exception, and provides a deliciously simple solution to crank up your morning toast. Plus, with just three steps, your sleepy morning routine has never looked tastier or easier. Let’s go bananas!

- 2 tablespoons coconut oilAdd to cart
- 2 tablespoons brown sugar (or coconut sugar!)Add to cart
- 1 banana
- 2-3 tablespoons ricotta cheese
- A sprinkle of cinnamon
- (Optional) pine nuts, to serve

 

Let’s get started!

1. To get started, melt your coconut oil on a medium heat in a frying pan. Add in your sugar of choice, stirring constantly until it has melted and formed a lovely golden caramel.
2. Next, slice up the banana, and add to the pan. Let them fry without checking the bottom for 30 seconds or so, and baste withe caramel in the meantime. Flip the bananas and cook for another minute until both sides are light brown in colour and dripping with caramel.
3. Spread your toast evenly with the ricotta and spoon the banana on top (don’t forget to drizzle any leftover caramel over, too!). For that extra bite, sprinkle some pine nuts over the top, and add a little cinnamon. Enjoy!

Don’t let your new found love for breakfast end here! Why not try out some of our most loved pancake recipes?

 

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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!

cheesecake3

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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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

flourrr

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.

coconut-energy-balls

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

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Peanut butter day

24 Jan All Hail Peanut Butter!

Ah, peanut butter. The giver of life. The light at the end of a long dark day. The little (or not-so-little) pick me up that just seems to make life that little bit sweeter.

From an unbeatable dip for cucumber sticks to an indulgent toast topping and an instant off-the-spoon pick me up, it’s safe to say it’s our favourite office companion at Coco HQ! Some say a home without a dog is just a house – well, we’d go as far as to say that an office without peanut butter is just a building.

Okay, so you get it: we’re crazy about peanut butter. Possibly almost as crazy as we are about coconuts, and that’s saying something. So we’re getting in on the action for arguably one of the most important public holidays in our calendar: World Peanut Butter Day. To celebrate, we’ve compiled a selection of our most-loved peanut butter recipes. From a natural take on the famous peanut butter cup to a devilishly good peanut rice dish, we’ve got you covered. Let’s get making!

Peanut Butter Cup Fudge

Peanut Butter Fudge

If it was sustainable to live on a diet consisting purely of this fudge, there would be no looking back. Peanut butter lovers, get ready for a taste sensation: Rachel’s all-natural PB fudge topped with homemade chocolate peanut butter cups is not to be missed!

Peanut Butter Ice-Cream Sandwich Biscuits

Peanut Butter Ice Cream Sandwich Biscuit

A double hit of deliciousness straight from the oven of our lovely contributing chef Ugne. If blackberry ice cream and crunchy PB biscuits sounds like your kind of combination, then this one’s definitely for you.

Raweos

Raweos

Oreo addicts, prepare yourselves. They said it couldn’t be done, but Rachel has worked her magic to create a dreamy guilt-free take on our favourite chocolaty treats. This mouthwatering version is completely raw and packed full of natural foods that your body will love, like our own Organic Coconut Oil and Butter, medjool dates, and nuts.

Asian Brown Rice Salad

Brown Peanut Sauce Rice

Feeling a bit more savoury than sweet? There’s a peanut butter dish for you! Peanut sauce is used in Asian cooking for a creamy, sweet finish, and this tasty salad from Harriet makes no exception. Healthy, simple, delicious AND peanut butter packed? Sign us up!

Raw Peanut Butter Cup Doughnuts

Peanut Butter Doughnuts

Deliciously dark and positively brimming with natural deliciousness, these peanut butter doughnuts are another of Rachel’s divine raw creations. The best part is that they’re raw, so you only have to pop them in the fridge for 15 minutes until you can devour one…or the lot!

Craving more delectable coco-treats? Head on over to our recipes page.

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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!

christmas-cheesecake

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!

ice-cream-sandwiches-4

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

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Christmas Pudding

15 Dec Mini Vegan & Gluten Free Christmas Puddings

Christmas pudding: the ultimate festive luxury for some, a muddled mash-up of strange spiced fruit for others. Love it, or hate it, we’re confident we can all agree that nothing says ‘Christmas’ quite like an up-side down, flame engulfed, fruit pudding. And this pyrotechnic display is just the start of the excitement – enter numerous dollops of brandy butter, lashings of cream and an entire tub of ice-cream. If you haven’t indulged in this rich alcohol-soaked tradition and subsequently fallen into a deep, highly satisfying food comma you simply haven’t ‘done’ Christmas.

Luckily, Niki (@RebelRecipes) is here to proudly lead the way for tricky-tummies everywhere. Her ingenious raw, vegan and gluten free mini Christmas puds, are also lighter than the original but just as jam-packed with juicy fruits and aromatic spices. Plus, each individual little pud is finished with a generous drizzling of coconut cream – what more could we ask for?  Now you really can have your Christmas pud and eat it. So, shall we get mixing?

For the pudding:
- 15g goji berries
- 150g dried dates
- 40g cranberries
- 50g apricots
- 50g figs
- 40g raisins
- 50g almonds
- 2 tablespoons chia seeds
- 10g yellow raisins
- 2 tablespoons flaxseeds
- 3 tablespoons sunflower seeds
- 1 teaspoon cinnamon
- 1 teaspoon cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- Juice ½ orange
- 2 tablespoons ginger, grated
- 2 tablespoons yellow raisins
- 2 tablespoons cashew nuts
- A pinch of sea salt

For the coconut cream:
- 4 tablespoons desiccated coconutAdd to cart
- ½ teaspoon vanilla powder
- A little water

To top:
- Pomegranate seeds
- Star anise


Let’s get started!

1. Begin by soaking your dried fruit in water for 2-3 hours, or until soft. Squeeze any excess liquid from the fruit then toss into a food processor and whizz for a few seconds.
2. Remove the dried fruit mix from your food processor and throw in the almonds and pulse until you’re left with a fine crumb. Add all the remaining dry mix and pulse until well combined.
3. Next, throw in the grated ginger, soaked fruit, orange juice, additional raisins, cashews and salt, then mix thoroughly.
4. Finally grease around four small ramekins (baking dishes) with coconut oil then spoon in your mixture. Press down firmly to ensure that all-important mound, then cover with cling film and pop in the fridge to harden for 2-3 hours.
5. To make the coconut cream, simply blitz all three coconut cream ingredients in a food processor.
6. When your puds are sufficiently hard, run a knife around the outside of the pots then turn them upside down. Finally, top with coconut cream and pomegranates.

Christmas Pudding
Christmas Pudding

Click here for more Christmas 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!

stollennnn

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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25 Nov Peanut Butter Cup Fudge

If, like us, you eat, sleep, and breathe peanut butter, we urge you to take a few deep breaths and prepare yourself. This drool-worthy delight, from the lovely Rachel (@rawberryfields), is everything we peanut butter-aholics dream of, and more. Requiring only four main ingredients – peanut butter, organic coconut oil, syrup and chocolate – and packed full of healthy fats, it’s the ultimate in natural indulgence. And, just to add fuel to this glorious fire, the recipe also features home-made peanut butter cups and a delicious chocolate swirl. Fudge it! Let’s get cooking.

What you’ll need:

For the peanut butter cups
- 150g dark or raw chocolate
- 4 tablespoons of peanut butter
- A pinch of sea salt
- 2 tablespoons maple syrup (or organic coconut nectar!Add to cart

For the peanut butter fudge
- 350g peanut butter
- 80g organnic coconut oil, meltedAdd to cart
- 60ml maple syrup (or organic coconut nectar!)Add to cart
- A pinch of sea salt
- ½ teaspoon vanilla bean paste (optional)

For the chocolate swirl
- 3 tablespoons peanut butter fudge
- 3 tablespoons cacao powder
- 1 tablespoon organic coconut oilAdd to cart
- 1 tablepoon maple syrup (or, you guessed it, organic coconut nectar!)Add to cart


Let’s get started!

Peanut Butter Cups
1. First, slowly melt your chocolate in a glass bowl over a saucepan of simmering water.
2. Once melted, place a tablespoon of the chocolate into a mini cupcake case so that it covers the bottom, repeating until you have 10 chocolate filled cases, then pop them into the fridge to set.
3. Next, combine your peanut butter, salt, and syrup (or nectar) in a bowl then plop a teaspoon of the mixture on top of the chocolate disks and cover with the rest of the melted chocolate.
4. Finally, pop your chocolate cups into the freezer and move onto the fudge.

Chocolate Swirled Peanut Butter Fudge
1. To begin, stir all of your fudge ingredients together.
2. Next, take 3 tablespoons of the fudge mix, and in a separate bowl, combine with the cacao, syrup (or nectar), and a tablespoon of coconut oil.
3. In a lined dish, pour the fudge and spread until even, then get creative by blobbing bits of the chocolate mix on top and swirling into patterns with a knife.
4. Finally, grab your chilled peanut butter cups, chop them into bits, and add into your fudge mix before freezing for an hour or two.

Click here for more coconutty creations (sweet and savoury).

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Strawberry Bliss Balls

22 Nov Strawberry Bliss Balls

It’s true what they say – three really is the magic number. Whether that be the amount of members in Destiny’s Child, the amount of episodes you can watch on Netflix without moving, or the amount of steps in this super-satisfying Strawberry Bliss Balls recipe, good things seem to always come in threes. These delicious little balls of goodness from the lovely Vicki (@freefromfairy), are 100% natural and free from refined sugar, gluten, dairy, and egg, making them suitable for even the trickiest of tummies. We recommend whipping up a batch to share with deserving friends, family members, colleagues, or even your boss (did someone say, promotion?). 3, 2, 1, let’s get mixing!

What you’ll need:

- 100g strawberries
- 50g pecans
- 1 tablespoon coconut flourAdd to cart
- Desiccated coconut (enough to thoroughly coat)Add to cart


Let’s get started!

1. Firstly, blitz your strawberries, nuts and coconut flour to form a paste. If your mixture is very sticky, add a little more coconut flour.
2. Pop in the fridge for 30 minutes. Once set slightly, roll the mixture into evenly-sized balls.
3. Sprinkle some desiccated coconut on a plate then roll, roll, roll.
*You’ll want to munch these little balls of bliss up within four days – somehow we don’t think that will be too difficult.

Strawberry Bliss balls

Find more blissful coconutty creations here!

 

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26 Oct The Perfect Pumpkin Pie

Pie may just be the greatest thing on Earth. Savoury or sweet, shortcrust or puff pastry, if we could eat pie all day every day, you can bet your bottom dollar we would. And this one’s no exception – all hail the new Queen of autumn spice, the wonderful, Charley (@charleys_health) and her irresistible Cacao Crusted Pumpkin Pie. Believe it or not, this perfect little pie is completely vegan, free from refined sugar and filled with only 100% natural ingredients, meaning we can have our pie and eat it without that all too familiar post-pie-eating guilt. So pop that oven on, grab your cosiest jumper, and let’s get baking.

What you’ll need:

For the Base
- 1 cup of oats
- ½ cup ground almonds
- 1 tablespoon Organic Coconut OilAdd to cart
- 1 tablespoon date syrup
- 1 tablespoon cacao powder
- A pinch of sea salt

For the Filling
- ½ cup pumpkin puree
- ½ cup dates
- 2 tablespoons almond butter
- 1 teaspoon of Organic Coconut OilAdd to cart
- A generous pinch of cinnamon
- A pinch of ginger
- A pinch of ground nutmeg

For the Cashew Sauce
- 2 tablespoons cashew butter
- 2 tablespoons maple syrup (or Coconut Nectar)Add to cart
- A dash of vanilla extract
- Coconut milk (to achieve desired consistency)Add to cart


Let’s get started! 

1. Begin by blitzing your oats in a food processor until you’re left with a fine flour. Throw in the remaining base ingredients and blitz again until well mixed and sticky.
2. Next, transfer your mixture into a cake tin (springform or loose bottomed is best for avoiding pre-pie meltdowns) and press down until smooth and even. Make a wall of crust around the edge of the tin to create the pie sides then pop in the freezer and move onto the filling.
3. For that lovely creamy middle, blitz all of the filling ingredients in a food processor before pouring the mixture over your crust and returning to the freezer.
4. Finally, to create your scrumptious sauce, combine the cashew butter, vanilla, and maple syrup (adding a spoonful at a time). Once smooth, throw in a little coconut milk to achieve your desired consistency
5. Now for the hard part, pop your perfect little pie in the freezer to set for a few hours and wait patiently. When satisfied, cut in to slices, drizzle with sauce, top with crushed pecans and dig in.

img_0046

Click here for more 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.

blondies

 

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.

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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!

nancy-morris-pb-coconut-jam-bars

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17 Aug Coco-Amor Chocolate Truffles

Our lovely contributing chef, Harriet (@_harriet_emily) has only gone and done it again!

If, like us, you’re prone to spooning your Coco Amor straight out of the jar, this ones for you! With just two ingredients, one of which is our incredible new Organic Coco-Amor Caramel Spread, this recipe requires minimum effort and results in maximum chocolatey goodness! Plus, these mouth-watering raw creations take just ten minutes to make – so there’s no excuse not to get your bake on! Shall we get mixing?

What you’ll need:

- 145g Organic Coco-Amor Caramel SpreadAdd to cart
- 30g Cocoa Powder, plus extra for dusting
- A pinch of salt (optional)

 

Let’s get started!

1. Pop your Coco-Amor spread, cocoa powder, and pinch of salt into a large bowl then cream together with a spoon to create a smooth texture.
2. Next, place your mixture in the fridge for around 2 hours to set.
3. Finally, remove from the fridge and use your hands to roll 12-14 small truffles before coating in extra cocoa powder for that irresistible finish.

Time to dig in! If you don’t finish these all at once (we’ve heard it’s possible!), it’s best to store your coco-creations in the fridge to keep them firm!

truffles

 

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10 Aug Raw Ferrero Rocher-inspired Truffles

Your favourite guilty pleasure, remodelled with a raw twist! Rachel’s (@rawberryfields) ingenious take on the well-loved classics are lower in sugar, completely natural, and best of all, feature our very own Raw Organic Extra Virgin Coconut Oil and Organic Coconut Milk (so naturally, we’re massive fans!). With multiple layers of smooth and crisp textures and a mouth-watering truffle centre, these not-so-naughty treats really are to die for! Tempted? Well, of course you are! Let’s get mixing!

P.S. These tasty little treats can be refrigerated for up to two weeks – if you can refrain from eating them all at once, that is!

What you’ll need:

Hazelnut Truffle Centre
- 125g smooth chocolate hazelnut butter (just add 50g cacao powder if you only have plain hazelnut butter)
- 2 large tablespoons raw organic extra-virgin coconut oilAdd to cart
- 50ml coconut (or maple) syrupAdd to cart
- 1 tablespoon heaped cacao powder
- 60ml coconut milk + 2 tablespoon coconut creamAdd to cart
- ½ teaspoon vanilla bean paste (optional)
- Add 20g blended hazelnuts for a stronger Nutella taste

Raw Chocolate Coating
- 50g cacao butter
- 35-40g cacao powder (add more for a thicker consistency)
- 25ml organic coconut (or maple) syrupAdd to cart

To decorate:
- 20 roasted hazelnuts, chopped

 

Let’s get started!

1. To begin, grab your food processor and blitz your hazelnut butter, cacao powder, vanilla bean paste, coconut oil, maple syrup, coconut milk and coconut cream.
2. Transfer to a bowl and pop in the freezer for approximately 2 hours, or until firm.
3. Line a tray with baking or greaseproof paper.
4. When your mixture is firm, use a spoon to scoop out small balls then pop a hazelnut in the middle of each ball and transfer to your hand to roll into a perfectly shaped little ball.
5. Place each on a a lined baking tray and return to the freezer for around 10-15 minutes. You can leave them in there while you complete the next step.
6. In the meantime, melt your cacao butter in a bain marie (or microwave!), then slowly stir in the cacao powder.
7. Using a cocktail skewer, dip the truffle balls into the chocolate mixture and allow any excess to drip off.
8. Finally, coat in chopped hazelnuts to finish.

These tasty treats are at their most delicious the day after making them but if you can’t wait until then, we certainly won’t judge!

Truffles

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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

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10 Jun Coconut Bounteesers


What do you get when you cross a Bounty bar with Maltesers? How about some deliciously chocolatey Bounteesers! These dreamy little delights are the brainchild of our incredibly talented contributing chef Niki (@rebelrecipes) and feature our raw organic extra-virgin coconut oil and desiccated coconut (so naturally we’re massive fans!). The best part is these little beauties are vegan, gluten free and completely free from refined sugar. In other words, Niki’s Bounteesers have the ability to blow your mind and save your waist. Why not whip up a batch to share with your family, friends, or work colleagues (hello promotion!). Shall we get mixing?

What you’ll need:

- 1 cup desiccated coconutAdd to cart
- ¼ cup coconut creamAdd to cart
- ¼ cup ground almond
- ½ bar of chocolate
- 2 tablespoon organic coconut oilAdd to cart
- 2 tablespoons coconut or maple syrupAdd to cart
- 1 teaspoon vanilla extract
- A pinch of Himalayn salt


Let’s get started!
1. Begin by blitzing all ingredients in a food processor until nicely combined.
2. Next, wet your hands and roll the mixture into balls before popping them into the fridge to set for approximately 20 minutes.
3. In the meantime, carefully melt your chocolate in a pan or bain marie.
4. Finally coat each ball in melted chocolate and return to the fridge for a further 15 minutes.
5. It’s time to dig in! Keep your beautiful little Bounteesers refrigerated if you somehow manage to resist enjoying them all at once.

bounteesers copy

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