CocoSweet

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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coconut-energy-balls

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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ice-cream-sandwiches

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?

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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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stollen

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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apricot

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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fudge

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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untitled-design-4

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.

lemon-drizz-cupcakes-end

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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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IMG_3419-1024x683

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

 

See more delicious coco-creations here!

 

 

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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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Lemon Drizzle

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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Bounteesers

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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peanut butter doughnuts_ web

03 Jun Raw Peanut Butter Cup Doughnuts


Whether you call them doughnuts or donuts, you donut want to miss this one! Our wonderful contributing chef Rachel (@rawberryfields) has been working her magic once again to conjure up some of the most scrumptious sweet treats we have ever seen. Believe it or not, these rings of deliciousness are raw, vegan, and free from refined sugar, plus with just seven ingredients, these doughnuts will not leave you strapped for dough. So undo that top button and let’s get stuck in!

What you’ll need: 

- 1 x doughnut pan
- 1 cup (170g) pitted dates
- 1 cup (100g) steel-cut oats
- ¾ cup (190g) peanut butter
- 2-3 tablespoons coconut syrupAdd to cart
- ⅓ cup (50g) raw chocolate chunks (or chocolate chips)
- 3 tablespoons water
- 1 teaspoon vanilla bean paste


Let’s get started!

1. To begin, blitz your oats in a food processor (be careful not to turn them into dust!), then throw in your dates and blitz again.
2. Next, throw in the peanut butter, vanilla bean paste, coconut syrup and water then blitz until you have a nice sticky dough-like mixture! (If necessary, throw in another few tablespoons of water.)
3. Bring in the chocolate chunks! Using a spoon, mix your chocolate into the dough.
4. Whip out your doughnut pan and press the mix into each void. Make sure you add an extra dollop to the top of each and shape so your doughnuts have curves in all the right places.
5. Finally, allow your doughnuts to set in the fridge for around 15 minutes, then dig in!

_DSC3406

 

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Crumble_web

05 May Red Berry and Peach Crumble


Everybody loves an old-fashioned fruit crumble. It’s a childhood classic; warm, sweet and insanely comforting! So when our wonderful contributing chef Vicki (@freefromfairy) presented us with this coconutty creation we were more than a little excited! Could this be the crumble to finally match up to the school dinner ladies masterpiece? We think it might be! Vicki’s adaptation is free from all the usual nasties, including dairy and gluten, making it deliciously accessible for all! Plus, it’s 100% natural and filled with all the goodness of our little coconut friends. Shall we get crumbling?

What you’ll need: 

For the topping:
- 60g pecans
- 60g almonds
- 1 tablespoon coconut oilAdd to cart
- 1 tablespoon rice syrup or coconut syrupAdd to cart
- ½ teaspoon mixed spice

For the base:
- 1 tin peaches, drained
- 120g frozen red berry mix
- 4 drops vanilla stevia or 1 tablespoon coconut sugarAdd to cart


Let’s get started! 

1. Let’s start with the topping! Throw all your nuts in a food processor and blitz until your mixture resembles breadcrumbs.
2. Next, add the coconut oil, rice/coconut syrup and mixed spice then blitz again!
3. Grab a baking tray and spread your mixture out evenly before grilling under a high heat for approximately 8 minutes, or until nice and brown. Be sure to keep an eye on your topping and stir frequently to avoid burning!
4. Meanwhile, chop your peaches into small chunks then throw them into a saucepan to simmer with your red berries for 15-20 minutes.
5. When your fruit mix is thick and softened, add your chosen sweetener to taste.
6. Time to assemble the crumble! Separate your fruit mixture into four small pots then top with the crumble mixture.
7. Finally, select four lucky crumble lovers and dig in! Why not try it with a dollop of ice cream and a drizzle of coconut syrup?

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Dessert

22 Apr Triple Chocolate Coconut Pots


Our lovely contributing chef Ania (@MyFatMeAnia) has created a recipe that combines two of the most magnificent things on earth – chocolate and, of course, coconut! This dreamy triple chocolate dessert is vegan, gluten-free and 100% natural, making it as guilt-free as desserts can be! It’s also incredibly simple and fuss-free, meaning minimum effort and maximum enjoyment – what more could we ask for? We can’t think of a better way to celebrate the fact it’s Friday!

Happy weekend coco-lovers!

- 600g silk tofu (drained)
- 2 tablespoons coconut oil
- 2 tablespoon coconut jam
- 2 tablespoons cacao powder
- 1 tablespoon coconut sugar
- ½ cup chocolate chips
- A pinch of Himalayan salt


Ania Jam Dessert

 

 

 

 

 

 

 

 

1. To begin, melt your coconut oil, coconut sugar and chocolate chips over a low heat.
2. When your chocolatey concoction is almost melted, add the coconut jam and allow to cool for five minutes.
3. Time to blitz your tofu! Thoroughly drain then throw the entire amount into a food processor. When silky smooth, add your chocolate concoction and salt then mix thoroughly. (If you want to give your dessert a little twist – why not add additional flavours such as vanilla powder, cinnamon or cayenne pepper?)
4. Finally, allow your delightful dessert to chill in the fridge for approximately 15 minutes before digging in!
Tip: To make your dessert extra tasty, top with quinoa pops, cream and fruit.

See more delicious recipes here!

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Untitled design (86)

24 Mar Raw Chocolate Egg Filled with Salted Caramel and Chocolate Mousse


Feast your eyes on this, coco-lovers! This stunning creation from the amazing Rachel (@rawberryfields) is everything we dream of in an Easter egg, and more! Think cream egg, only much larger and even more delicious! The recipe will create one giant egg (an impressive 4½ inches high and 3 inches wide) jam-packed with silky smooth salted caramel and melt-in-the-mouth coconut mousse. Plus, its vegan, gluten-free and filled with coconutty goodness! Shall we get creative!

Have an absolutely eggcellent Easter coco-friends!

What you’ll need: 

Salted Chocolate Easter Egg
- 80g cacao butter
- 50g cacao powder
- 50g coconut sugarAdd to cart
- 2 large pinches of pink Himalayan salt

Salted Caramel Centre
- 60ml water
- 1 cup pitted Medjool dates (approximately 8-10)
- 2 tablespoons maple/coconut syrupAdd to cart
- 1 tablespoon coconut oilAdd to cart
- ½ teaspoon vanilla bean paste or extract

Dark Chocolate Mousse
- 20g raw chocolate, melted
- 4 heaped tablespoons cacao powder
- 1-2 tablespoons coconut or maple syrup (to taste)
- Cream from top of 1 can coconut milk, approximately 130-150g (Leave in the fridge overnight)
- 1 tablespoon coconut oilAdd to cart


 Let’s get started!

1. Begin by slowly melting the cacao butter in a Bain Marie (hot water bath), making sure to remove it from the heat every few minutes to ensure it doesn’t overheat.
2. Next, slowly stir in your sugar, cacao powder and salt (use a whisk if you wish!) until you’re left with a smooth, chocolatey mixture.
3. Time to form your egg! Using a pastry brush, coat your Easter egg mould with a thick, even layer of the chocolate mixture, and pop it in the fridge to harden for a couple of minutes before adding a second coat. You may need to apply 3-4 coats to achieve the desired thickness of your chocolate shell.
4. When you’re satisfied with your egg, place it in the fridge to set whilst you move onto your fillings!

Salted Caramel Centre
1. Blitz all your ingredients in a food processor until deliciously smooth and creamy.
2. Fill one half of your egg with your caramel mix then return to the fridge for around 5-10 minutes.

Untitled design (86)

Dark Chocolate Mousse
1. Begin by scooping the cream (and only the cream!) from the top of your coconut milk.
2. Next, blitz all your mousse ingredients in the food processor until nicely combined and irresistably smooth!
3. Empty your mousse into the second half of your Easter egg shell then allow to harden in the fridge for 5-10 minutes.

Chocolate Egg

Time to assemble your egg!
1. Grab your remaining chocolate mixture and brush a small amount around the edge of one ½ of your egg before gently placing it on top of your other ½ egg. Press down slightly to ensure they are well stuck together.
2. Refrigerate for a further 5-10 minutes before digging in!

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Coconut butter

21 Mar Cashew, Coconut and Vanilla Butter


This week we’re welcoming another incredibly talented contributing chef to our coco-family! The lovely Charlotte (@charleyshealth) has a knack for creating recipes that will leave you drooling for days! So, what better place to start than with this deliciously healthy raw Cashew, Coconut and Vanilla Butter? This mouthwatering recipe can be whipped up in just 5 minutes, uses just three ingredients and is completely healthy. Try it drizzled over porridge, slathered on toast, added to smoothies, or, our personal favourite – straight off the spoon! We guarantee you’ll be just as nuts about this coconutty nut butter as we are!

What you’ll need: 

- ½ cup desiccated coconutAdd to cart
- 1½ cups cashew butter
- 1 teaspoon vanilla powder


Let’s get started!

1. This one’s nice and easy! Simply blitz your cashew nuts & desiccated coconut until completely smooth!
2. Next, add your vanilla powder and blitz again.
3. Finally, transfer into a vintage kilner jar or airtight container then grab a spoon and DIG IN!

See more delicious recipes here!

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nice cream

17 Feb Chocolate Chip Cookie Dough Nicecream


I scream, you scream, we all scream for Rachel’s (@rawberryfields) nicecream!

Move over Ben & Jerry’s, this ingenius recipe is not only mouth-wateringly delicious, it’s also completely healthy – meaning you need not feel any guilt finishing the entirety in one go! The recipe is quick, simple and requires few ingredients making it the perfect mid-week treat! It’s also dairy-free, gluten-free, completely natural and topped with our low-GI coconut syrup – what’s not to love? Let’s get mixing!

What you’ll need:

For the cookie dough:
- 1 can chickpeas (approximately 1½ cups)
- 3 tablespoons maple syrup
- 3 tablespooons chocolate chips
- 2 tablespoons peanut butter
- 1 teaspoon vanilla bean paste
- ½ teaspoon cinnamon
- A pinch of pink Himalayan sea salt

For the nicecream
- 4-5 frozen bananas, chopped
- 1 teaspoon vanilla bean paste
- 1 tablespoon peanut butter

For the toppings:
- Coconut syrupAdd to cart
- Raw chocolate sauce
- Chocolate chips


Let’s get started!

1. Begin by evenly spreading your chickpeas on a tray lined with greaseproof paper, then cooking for approximately 15 minutes (or until dry & slightly roasted) at 200 degrees celsius.
2. Next blitz your dried chickpeas, maple syrup, peanut butter, vanilla bean paste, cinnamon and salt in a food processor until nice and smooth.
3. Pop your cookie dough mixture into a bowl and stir in your chocolate chips, before separating the mix into chunks similar in size to a tablespoon. Place in the fridge and move onto your nicecream.
4. Blitz your sliced banana in the food processor until creamy then add the vanilla bean paste and peanut butter and blitz again until it resembles ice cream.
5. Finally throw in a handful of broken cookie dough balls and serve with generous lashings of coconut syrup.

See more recipes here!

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Untitled design (76)

09 Feb APPLE PIE PANCAKES


It’s Pancake Day and we intend to celebrate to this delicious occasion by doing what we do best – indulging in lots of scrumptious food! This mouth-watering recipe from the amazing Pixie (@plantbasedpixie) seems like a very good place to start. These scrumptious pancakes are packed with fruity goodness and cooked in coconut oil, making them completely healthy as well as simple, fluffy and irresistible! Let the pancake feast begin!

What you’ll need: 

- 2 tablespoon chia seeds
- 8 tablespoon almond milk (or milk of your choice!)
- 100g apple, peeled and diced
- 70g buckwheat flour (or gluten-free flour/flour of your choice!)Add to cart
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon cinnamon
- ½ cup almond milk
- coconut oilAdd to cart


Let’s get started!

  1. Begin by mixing the chia seeds and 8 tablespoons of milk then leave to one side to thicken up
  2. Next, add the apple to a saucepan with a splash of water and cook for approximately 5 minutes. When soft, mash the apple slightly, making sure to leave a few chunks.
  3. Throw all ingredients other than the apple into a food processor and blitz well until the the chia seeds are completely ground up.
  4. Pour your blitzed concoction into a bowl and stir in your cooked apple.
  5. Time to bring in the coconut oil! Melt ¼ teaspoon in a saucepan over a low-medium heat then add 2 tablespoons of your pancake mixture. (To make sure your pancakes are extra fluffy and delicious, don’t spread the mixture out, just cook for at least 2-3 minutes before flipping it over!) Repeat the above steps until all the mixture is gone and you have a large stack of fluffy pancakes.
  6. Top with your favourite jam/ice cream/fresh fruit/coconut syrup or coconut chips then dig in!

 

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Bounty bars

22 Jan Homemade Bounty Bars


There are few things in life we love more than the dreamy combination of coconut and chocolate, so naturally we were extremely excited by this weeks #cococreation! The lovely Agata’s (@AgataPokutycka) homemade Bounty Bars are the perfect sweet treat for coconut addicts everywhere! With a 100% coconut filling and no unnatural sugar, the only naughty part to these treats is the chocolate coating (which can be as naughty or forgiving as you like!). The recipe only requires 4 ingredients and couldn’t be simpler so lets get cooking, eating and sharing!

What you’ll need: 

For the coconut centre:
- 175g desiccated coconutAdd to cart
- 4 tablespoons coconut syrupAdd to cart
- 1 tin coconut milkAdd to cart

For the chocolate coating:
- 200g of your favourite chocolate (dark or milk!)


Let’s get started!

1. Crack open your tin of coconut milk, making sure it’s not been shaken, then carefully pour out the watery liquid at the top so you’re only left with the thick, white and creamy coconut milk!
2. Next, empty your tin into a mixing bowl and add your desiccated coconut and coconut syrup, then mix until well combined!
3. Time to separate your mixture into 8 or 16 equally sized balls (depending on whether you want large or fun-sized bounty bars!), then place on a baking tray and mould into the classic bounty shape!
4. Pop your coconut bars in the fridge to chill for an hour and relax!
5. After 50 minutes, move onto melting your chocolate using either a double boiler or your microwave, making sure it’s not overdone or lumpy!
5. Finally, using two forks, dip each coconut bar into the melted chocolate, then place them back on the tray and in the fridge to set.
6. Time to enjoy your delicious creations!

 

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caramel patties

18 Jan Chocolate Covered Coconut Caramel Patties


As nice as it would be to stick to our New Years resolutions, sometimes it’s just too hard, sometimes a little treat is absolutely necessary. So we figured if you’re going to momentarily cave, you may as well do it properly with these scrumptious and extremely chocolatey Coconut Caramel Patties from our lovely contributing chef Rachel (@rawberryfields). The good news is Rachel has ingeniously swapped all the usual ingredients for healthier alternatives (like our beloved coconut friends!), meaning we don’t need to feel quite as guilty! The recipe will make enough for ten people to enjoy- so why not spread the coconut love and share these sweet treats with your family, friends or work mates this January!

What you’ll need:

For the Coconut Cream Pattie layer:
- 3-4 tablespoons coconut syrupAdd to cart
- 1½ cups (150g) unsweetened desiccated coconutAdd to cart
- 150g coconut cream
- 1-2 tablespoons coconut oil (or coconut butter), meltedAdd to cart

For the Date Caramel layer:
- 1 cup (approximately 200g) Medjool dates (ideally these should be soaked for an hour before)
- 2 tablespoons coconut oil, meltedAdd to cart
- 1-2 tablespoons warm water
- 2-3 tablespoons maple syrup
- 60g almond butter

Raw Chocolate Layer:
- 160g liquid cacao butter
- 10-11 tablespoons cacao powder
- 6 tablespoons maple syrup (or just enough to satisfy your sweet tooth!)
- Coconut snack chips (to decorate!)Add to cart


Let’s get started!

Coconut Cream Pattie Layer:
1. Begin by combining your desiccated coconut, coconut syrup and coconut cream in a large bowl.
2. Next, add your melted coconut oil and mix well until you have a sticky mixture.
3. Now, roll the mixture into 10 evenly sized balls and place them on a baking tray lined with greaseproof paper.
4. Time to make your balls into patties! Using the palm of your hand flatten each ball, and mould into cookie shapes, making sure the surfaces and edges are nice & smooth!
5. Pop your baking tray in the freezer and move onto the date caramel layer.

Date Caramel Layer
1.Throw all your ingredients, except the water, in a food processor and blitz until you’re left with a sticky paste.
2. Next, add 1 tablespoon of water to the food processor and blitz again. (Add one more tablespoon if necessary!)
3. When satisfied with your caramel mix, plop 1 generous tablespoon in the middle of each coconut pattie then flatten and smooth the caramel mixture over each pattie. (Tip: Dip your fingers in a bowl of lukewarm water and shake off any excess drips before beginning, this will make it easier to smooth the caramel).
4. Pop your baking tray back in the freezer whilst you prepare the raw chocolate layer!

Raw Chocolate Layer
1. Begin by combining your cacao powder and cacao butter into a smooth, creamy mix.
2. Next, stir in your maple syrup, making sure your mixture is nicely combined.
3. Time for your masterpiece to come together! Remove your baking tray from the freezer and carefully coat each pattie in your chocolate mixture.
4. Decorate by popping some coconut snack chips on top of each pattie and drizzle the remainder of the chocolate over your tray!
5. Finally, place your goodies back in the freezer for a further 10 minutes before digging in! (If you manage to resist eating all your delicious creations at once, they can be stored in an airtight container in your fridge for a week!)

 

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Rice Pudding

08 Jan Rice Pudding


A steaming bowl of traditional rice pudding has to be one of the most comforting things on earth, and Harriet Emily’s adaptation is no exception! This quick and easy recipe is spiced with nutmeg and cinnamon to keep you warm through the colder months, and filled with lots of coconutty goodness! Healthy substitutions like coconut milk and low GI coconut sugar give this dessert an irresistibly smooth caramel consistency – it’s sure to become a (natural and healthy!) family favourite.

What you’ll need:

- 1 tin (400ml) coconut milkAdd to cart
- 1 ⅔ cups (410 ml) rice milk
- ½ cup (105g) pudding rice
- ⅓ cup (55g) coconut sugarAdd to cart
- ¼ teaspoon vanilla powder
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cinnamon


Let’s get started!

1. Begin by preheating your oven to 180 degrees Celsius/356 degrees Fahrenheit.
2. Next, throw all your ingredients into a large heatproof dish with a lid, and whisk until well combined! (Don’t panic if you’re coconut milk is slightly separated, it will naturally combine together as your pudding cooks!)
3. Pop the lid on your dish and cook in the oven for around 1 hour and 10/20 minutes! Check and stir every 30 minutes, then more frequently in the final 30 minutes to prevent your yummy dessert from overcooking!
4. When your pudding is nicely cooked, remove it from the oven and stir!

Tip: Try your scrumptious rice pudding with your favourite fruits or ice cream for added deliciousness!

See more recipes here!

 

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Winter Hot Choc

19 Dec Warming Winter Hot Chocolate


The amazing Rachel of Rawberry Fields has gifted us with what might be the most delicious, guilt-free, hot chocolate we have ever seen – just in time for Christmas! As always, this delightful recipe is packed with fabulous healthy ingredients. It’s sweetened with our coconut sugar and coconut syrup, which are packed with nutrients and natural health benefits, with no preservatives and a lower Glycemic Index (GI) than typical sugar, bee honeys and syrups. So wrap up warm and cosy and enjoy the cold winter nights with this deliciously indulgent treat!

What you’ll need:

- 1 cup (250ml) of Alpro Oat Original (or whichever milk you prefer!)
- ½ teaspoon vanilla bean paste (or vanilla extract)
- A pinch of cinnamon
- 1 heaped tablespoon of raw cacao powder
- 1-2 teaspoon of coconut sugar (depending on how sweet your tooth is!)Add to cart

For the topping (optional)
- Coconut SyrupAdd to cart
- Whipped cream (vegan if you like!) or whip your own coconut cream!
- Raw chocolate shavings


Let’s get started!
1. Pop your milk, vanilla, cinnamon and cacao into a small pot and heat on medium low temperature. Make sure you stir your concoction frequently to ensure all ingredients are nicely combined and not overheating!
2. Next throw in your coconut sugar and continue to stir over the heat for a further 1-2 minutes.
3. To finish, pour your mixture into your favourite mug and top with whipped cream or whipped coconut cream, coconut syrup and chocolate shavings!
4. Finally, lick your lips and tuck in!

 

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Choc & Peanut Butter Fudge

11 Dec CHOCOLATE AND PEANUT BUTTER FUDGE


This wonderful #cococreation was submitted to us by Protein Chef (@Protein_Chef), a lovely protein packed food blogger, intent on creating healthy alternatives of all our favourite foods! Check out her website and twitter pages for lots of delicious meals with muscle!

This scrumptious recipe has been ingeniously adapted to replace all the typical nasties, like cream and butter, with our favourite superfood (coconut, of course!) and nutritious protein. Studies have that shown that a diet, low in carbs and high in protein can effectively burn fat and aid weight loss- so you can definitely feel good about these indulgent bites! This recipe should make around 10 nicely sized chunks of deliciousness, so why not pop a batch in a Christmas gift box for your keen fitness friends! Shall we get baking?

What you’ll need:

- 30g Vanilla whey protein
- 30g Chocolate whey protein
- 2½ tablespoons (40g) Coconut Oil Add to cart
- 20g White chocolate peanut butter
- 20g Chocolate peanut butter
- 15g Dark chocolate (if you want to add a little extra indulgence!)

Let’s get started!
1. Grab a small microwavable bowl and throw in 20g of your coconut oil and 20g white chocolate peanut butter.
2. Now pop the remaining 20g coconut oil and your 20g chocolate peanut butter in a second microwaveable dish
3. Microwave both bowls for 30 seconds each, until the coconut oil has melted and the peanut butter is soft.
4. Next, add your vanilla protein powder to your white chocolate mixture and your chocolate protein powder to your chocolate mixture.
5. Mix them both until you have a paste and refrigerate for 15 minutes.
6. When this time is up, grab one of your bowls and pour the mixture evenly onto a tray lined with non-stick baking parchment.
7. To create a nice even layer of chocolatey goodness, grab a knife and gently even out your first layer until it’s around 3cm thick.
8. Pour your second bowl of mixture ontop and spread it out evenly.
9. Time to pop it in the fridge and patiently wait for at least 30 minutes!
10. Whilst you wait, melt your dark chocolate in the microwave, ready to pour over your fudge once it’s refrigerated.
11. Finally, drizzle your melted chocolate over the top of your fudge and pop it back in the fridge to allow your chocolate to harden.
12. Divide your delicious fudge into nicely sized chunks and enjoy!

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Raw Double Chocolate Orange Cheesecake

13 Nov Raw Double Chocolate Orange Cheesecake


This raw double chocolate orange cheesecake is pretty much everything we dream of here at Coconut Merchant HQ! The amazing Rachel (@Rawberry Fields) has been back in the kitchen creating us another raw masterpiece, which is sure to be a showstopper at the end of any meal! This cheesecake requires no baking, and is completely healthy, featuring all the goodness of our creamy coconut oil! Now, as soon as you stop drooling we can get mixing!

Preparation Time: 8 hrs
Cooking Time: 45 mins
Total Time: 8 hrs 45 mins

What you’ll need:

For the chocolate brownie base:
- ½ cup (45g) brazil nuts
- ⅓ cup (40g) walnuts
- 8-9 medjool dates
- 2 tablespoons coconut syrupAdd to cart
- 3 tablespoons carob powder (or cacao powder)
- 1-2 tablespoons water

For the chocolate cheesecake:
- 1½ cups (200g) cashews
- 1 teaspoon vanilla bean paste (or extract)
- ½ cup (60g) cacao powder (or carob)
- ⅓ cup (70ml) melted coconut oilAdd to cart
- ⅓ cup (70ml) coconut syrupAdd to cart
- ⅓ cup (70ml) water

For the orange cheesecake:
- 1 cup (150g) cashews (soaked overnight, or for at least 6 hours)
- ¼ cup coconut syrupAdd to cart
- 1 teaspoon vanilla bean paste (or extract)
- ½ cup (118ml) melted coconut oilAdd to cart
- 2 tablespoons coconut butterAdd to cart
- Juice of two oranges
- Zest of two oranges
- 4 drops orange essential oil (optional)

For the chocolate topping:
- 2 large tablespoons of melted coconut oilAdd to cart
- 3 large tablespoons of carob powder (or cacao)
- 3 tables coconut syrupAdd to cart
- 2-3 drops orange essential oil


Let’s get started!

For the brownie layer:
1. Place the nuts into a food processor and pulse until they are roughly chopped into small pieces.
2. Add the dates and pulse until they are nicely combined with the nuts.
3. Now, pour in your coconut syrup and carob powder and pulse to combine.
4. Add the water and pulse again until the mixture comes together in a dough-like substance (if it rolls into a ball in the food processor you’re nailing it!)
5. Pour the mixture into the cake tin and press firmly into the bottom. If it is sticky, you may need to wet your fingers slightly before pressing it down.
6. Time to pop it in the freezer to harden whilst you make the chocolate cheesecake layer!

For the chocolate cheesecake:
1. For this recipe it pays to plan ahead- either soak your cashews overnight, or for at least 4-6 hours.
2. Next drain your cashews before placing them into a blender.
3. Throw in all your other ingredients and blend together until smooth and creamy. (You can add extra water, one tablespoon at a time if you need to help things along)
4. Once blended pour the mixture over the top of the brownie layer and pop it in the freezer for 20 minutes to firm up whilst you make the orange cheesecake. Make sure your brownie layer is firm before pouring over the orange layer in order to get clear definition between the layers!

For the orange cheesecake:
1. Place the cashews, coconut syrup, vanilla, coconut oil and orange juice into a blender and blend until nice & smooth.
2. Next throw in the coconut butter and orange zest and blend again until combined.
3. It’s tasting time! Add the orange oil to the mixture a drop at a time until you have reached your desired level of orange-ness then blend again to combine.
4. Pour the mixture over the top of the hardened chocolate layer then place the cheesecake back into the freezer to harden for approx 3-4 hours until frozen solid.

For the chocolate topping:
1. Melt the coconut oil over a Bain-Marie so you don’t overheat the oil.
2. Stir in the carob (or cacao) and coconut syrup until combined. Ideally the mixture should be slightly thick and slightly viscous (like a thicker version of melted chocolate!). If it is not thick enough, add more carob.
3. Give the mixture a taste, and add more coconut syrup if you have a sweet tooth!
4. Add the orange oil and stir to combine.
5. Remove the cheesecake from the tin, and pour the chocolate mixture slowly over the top of the cheesecake (allow to drip naturally down the sides of the cake to make it look extra delicious!
6. Lastly, place in the freezer for 10 minutes to harden.
7. Enjoy!

Final tip: Defrost your scrumptious cheesecake for roughly 3-4 hours in the fridge before serving. Raw cheesecakes can be stored in the freezer in an airtight container for a couple of months- if you can stay away from it that long!

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Coconut Jammies

03 Nov Cashew Coconut Jammies

Love your coconut jam but not sure how to use it in baking? Our lovely contributing chef Kelly Barlow (@EatPrayCook) has whipped up this deliciously easy recipe for cashew coconut jammies! These yummy biscuits are made with coconut oil, coconut flour, coconut jam, and desiccated coconut, making for a tasty and coconutty treat – let’s get baking!

What you’ll need:

- 50g coconut oilAdd to cart
- 20g coconut flourAdd to cart
- 40g cashew flour (just whizz up a bag of unsalted organic cashew nuts)
- ½ teaspoon bicarbonate soda
- 2 tablespoons raw honey
- coconut jam for toppingAdd to cart
- a pinch of Himalayan pink salt


Let’s get started!

1. Add your cashew nuts to your food processor, and blend until you reach an even flour consistency. Measure out 40g worth, and set aside any left over.
2. Add all the ingredients (except for the jam) to a food processor and whizz until well combined.
3. Spoon onto baking paper and shape delicately into biscuits. Make a small dent in the middle.
4. Bake for 6-8 minutes at 180 degrees Celsius (356 degrees Fahrenheit), until golden. They should be slightly springy! Leave to set on a cooling rack.
5. Spoon a bit of jam into your palms and gently place into each dent.
6. As the jam begins to soften with the heat, top with some desiccated coconut, and leave to set!

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Apple Fritters

28 Oct Free-from Apple Fritters

The wonderful @freefromfairy, Vicki Montague, has whipped up a delicious autumnal treat for us all to enjoy as the leaves change colour! These yummy apple fritters are free from gluten, dairy, egg, soya, nut, and refined sugar, so they’re perfect for everyone. They’re particularly indulgent topped with ice cream (free-from or otherwise), or they can be enjoyed on their own!

What you’ll need:

- 100g gluten free self-raising flour
- 60g apple puree
- 20g tapioca starch
- 70ml coconut milkAdd to cart
- 3 teaspoons melted coconut oilAdd to cart
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 teaspoon mixed spice
- 3 apples
- 1 teaspoon melted coconut oil for fryingAdd to cart


Let’s get started!

1. Start by combining all the ingredients minus the coconut oil and the apples. Mix until you reach a smooth batter!
2. Place a large frying pan over medium heat and add your coconut oil.
3. Peel your apples and cut them through the core into 1 centimetre circles. Remove the core if you wish by cutting a small circle from the middle.
4. Drop the now doughnut-shaped apple pieces into the batter, and coat well.
5. Shake any excess batter off the apple slices, then pop in your hot pan to cook for a few minutes on each side (until golden).
6. Enjoy!

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Coconut Carob Fudge

13 Oct Raw Peanut Butter & Carob Fudge

Our wonderful contributing chef Rachel (@Rawberry Fields) has whipped up another incredible sweet treat recipe for us! This one is a raw peanut butter and carob fudge, and is super quick and easy to make – and completely healthy! This tasty treat requires no baking, and features delicious coconut goodness, so what are you waiting for – let’s get mixing!

Ingredients:

For the peanut butter fudge
- 9 large tablespoons melted coconut butterAdd to cart
- 3 tablespoons melted coconut oilAdd to cart
- 8 tablespoons peanut butter
- 3 tablespoons maple syrup
- 2.5 tablespoons lucuma powder
- 2 teaspoons vanilla bean paste

For the carob fudge topping
- 2 tablespoons melted coconut butterAdd to cart
- 1 large tablespoon melted coconut oilAdd to cart
- 3 tablespoons maple syrup (or coconut syrup!)
- 3 tablespoons maple syrupAdd to cart
- 2 tablespoons carob powder


Let’s get started!
1. Start by melting the coconut butter and coconut oil in a bowl.
2. Remove the bowl, and add in the other ingredients, stirring until combined!
3. Line a dish with a greaseproof paper, and pour the fudge mix into the dish.
4. Pop it in the freezer while you make the carob layer!
5. For your carob fudge – melt your coconut oil and coconut butter, then stir in the other ingredients. (It might look a bit thick and sticky, but if this happens, simply add a bit more syrup in to get it slightly smoother!)
6. Pour the carob fudge on top of the peanut butter fudge, and place in the freezer for 30 minutes to harden.
7. Remove from the freezer, and cut into squares! Enjoy!

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Salted Caramel Brownies

05 Oct SALTED CARAMEL AND ALMOND BROWNIES


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.

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Coconut Sugar Welsh Cakes

05 Oct Welsh Cakes

Is the onset of autumn making you want to cosy up under a blanket with a hot drink and hunker down for the next few months? Lucky for you, the @squirrelsisters, Sophie and Gracie Tyrrell, have whipped up the ideal comforting little treats! These little Welsh cakes are perfect with a mug of hot tea or coffee, and best of all – vegan, gluten free, dairy free, and refined sugar free! They can be enjoyed hot or cold, and are especially scrumptious with coconut jam or coconut syrup. Let’s get baking!

- 1 cup buckwheat flour
- 2 cups ground almonds (plus more to dust the surface of your tray)
- ½ cup coconut sugarAdd to cart
- 1 cup sultanas
- -½ cup almond milk
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- a large pinch of nutmeg
- coconut oil (for frying)Add to cart


Let’s get started!
1. Start by popping all the ingredients into a bowl and mixing until combined!
2. Sprinkle some of the extra ground almond over your surface. Take a section of the mix and make it into a small ball. Use your almond flour to prevent it getting too sticky!
3. Pat the ball down into the shape of a Welsh cake, and repeat until all the mixture is gone.
4. Heat some coconut oil in a large heavy pan, and once hot, pop some of the cakes into the pan. Fry on both sides for about 3-5 minutes – you’ll know they’re done because they’ll be golden brown and cooked through. Do this until all the cakes are done!
5. Place your cakes on a cooling rack and sprinkle a bit of coconut sugar on top, and once they’ve cooled enough to eat, enjoy!

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Coconut cherry almond ice cream

08 Sep Dairy Free Cherry Almond Ice Cream

We’re very excited to be introducing another talented contributing chef to our team! Harriet (@_harrietemily) is a food and lifestyle blogger specialising in delicious plant based recipes, and she has shared a divine cherry almond ice cream recipe with us. Natural, sweet, and perfect for those of you yearning to hang onto the last days of summer, this ice cream serves 5-6 people and is completely vegan. Let’s get making!

What you’ll need:

- a working ice cream machine
- 1 can coconut milkAdd to cart
- 1 carton coconut cream
- 115g cashews (soak them for at least 2 hours beforehand!)
- 225g pitted fresh cherries
- 145g coconut sugarAdd to cart
- ¼ teaspoon almond extract
- 3/8 teaspoon xanthan gum
- 1 400ml can light coconut milk


Let’s get started!
1. Throw your coconut milk, cherries, coconut cream, almond extract, and coconut sugar into your blender and whizz until smooth. Once this is finished, add your cashews and blend again until smooth. Next, add your xanthan gum and blend one final time: this will give the ice cream a more elastic, gooey texture.
2. Once completely smooth, pour the mixture into your ice cream machine. Allow the mixture to freeze and churn for approximately 35 minutes, until it thickens and forms a slightly soft ice cream consistency.
3. When this is done, transfer your ice cream into a tupperware container or loaf tin, and transfer it to the freezer to firm for around half an hour. (You could also enjoy this straight away if you prefer softer ice cream.)
4. When the ice cream has frozen to your desired consistency, remove it from the freezer and enjoy! If you don’t have it all at once, feel free to keep it in the freezer until the next time.

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Red velvet coconut bliss

02 Sep Red Velvet Coconut Bliss Balls

The lovely Niki from Rebel Recipes has gifted us with what just might be one of the easiest yet most delicious recipes yet, and we are so excited to share its’ magic with you all. These red velvet coconut bliss balls are completely raw and so luxurious. With only two steps and virtually no cooking time at all, there’s really no excuse to skip out on these delightfully healthy treats!

What you’ll need:

- 8 medjool dates, pitted
- 4 tablespoons beetroot juice
- 2 tablespoons cacao powder
- 1 cup desiccated coconutAdd to cart
- a pinch of sea salt

 

Let’s get started!

1. Simply add all your ingredients into your food processor, and blend until well combined.
2. Roll into balls, and coat with whatever toppings you fancy! We recommend desiccated coconut or cacao – yum!

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Coconut Paleo Cookies Raweos

25 Aug RAWEOS

Who doesn’t love Oreos? Chocolatey, creamy, and delicious – it’s a shame they’re so unhealthy! Or so we thought…until our lovely contributing chef Rachel Smith (@Rawberryfields) showed us the light! These Raweos are (dare we say it) better than the real thing – and so much better for you too! Completely raw, and made with delicious ingredients like coconut oil, coconut butter, Medjool dates, and nuts, your taste buds and your body will thank you for these amazing sweet treats. Let’s get blending!

What you’ll need:
For the Oreo cookie:
– ½ cup almonds
– ¾ cup brazil or macadamia nuts
– ¼ cup pecans
– 12 Medjool dates
– 3 teaspoons water
– 3 teaspoons carob powder

For the Oreo filling:
– ¾ cup cashews
– 3 tablespoons coconut butter
– 2 tablespoons maple syrup
– 1 tablespoon coconut oil
– ½ teaspoon vanilla bean paste

For the raw peanut butter:
– 1 cup raw peanuts
– 2 teaspoons peanut oil
– 2 tablespoons maple syrup
– a pinch of Himalayan pink salt

Let’s get started!
For the Oreo cookie:
1. Place the nuts into a food processor, and pulse until they become a coarse flour.
2. Add in your dates, and pulse until well combined with the nuts!
3. Next, add in your maple syrup and carob powder, and pulse until it has all combined into a dough. The mixture should be sticky – if you find yours isn’t, add water one tablespoon at a time until it is.
4. Roll out the dough until it’s approximately half an inch thick, in between two sheets of greaseproof baking paper.
5. Using a biscuit cutter, cut your cookies to about 2 inches in diameter!
6. Place your cookies in the fridge while you make the delicious filling!

For the Oreo filling:
1. Soak your cashews for six hours, then place them in a blender and pulse until they break down into a chunky paste!
2. Add all your other filling ingredients and blend until smooth and creamy.
3. Place in a bowl, and pop in the freezer for 15 minutes to firm up!

For the raw peanut butter:
1. Place the peanuts into a food processor and pulse for about a minute, until they break into very small pieces.
2. Scrape the sides of your food processor and pulse again for about a minute until they have broken into tiny pieces. Repeat until they begin to clump together, like cookie dough!
3. Add the salt and peanut oil and pulse again until it becomes a smooth, creamy peanut butter. Spread the cream evenly onto the bottom cookie, and then spread a thin layer of peanut butter on top of the cream, before placing another cookie on top! Gently push down, and do the same for all of the cookies you’ve made. Place in the freezer for two hours, then get prepared for a real treat!

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