Vegan Recipes

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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08 Jun Creamy Veggie Potato Curry

While the calendar may be telling us that it’s summer, the weather’s certainly saying otherwise. We might not be able to force the sun out, but we can certainly help with some great food until it’s time to get the flip flops out again.

Charley (@charleys_health)’s newest coconutty recipe is packed full of all the creaminess and flavour you’d expect from a curry, but without that all-too-familiar post takeaway guilt. With our very own Organic Coconut Milk for a velvety texture and a sprinkle of Coconut Snack Chips for that added crunch factor, you’re just a few steps away from curry perfection!

What you’ll need:

- 1 large potato
- 1 can coconut milkAdd to cart
- 100 millilitres vegetable stock
- 70 grams green beans
- Half a large courgette
- 1 shallot
- 2 teaspoons curry powder, mild
- Coconut oil, for cookingAdd to cart
- Fresh coriander, to finish
- Coconut chips, to finishAdd to cart

 

Let’s get started!

1. Firstly, finely chop your shallot up, and pop into a large saucepan along with a teaspoon of coconut oil. Fry until the shallot is soft- this will only take a couple of minutes.

2. Wash and chop the potato into small cubes, then add into the pan with the curry powder.

3. Toss in the coconut milk, bring to the boil, then reduce the heat to a gentle simmer. Stir continuously so that all the spices mix in nicely.

5. Along with the green beans, add the courgette in semi-circle shapes and give it all a good stir. Pour over the vegetable stock, pop a lid on and leave to bubble away for around 25 minutes.

6. After 25 minutes, the potatoes should be nice and soft and the sauce should have thickened up. Spoon into deep bowls, add a sprinkling of coriander and coconut chips, and enjoy! Save us a bowl 😉

Anyone for dessert? There’s plenty of sweet coconutty treat ideas in our recipe section.

 

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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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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 Creamy Coconut and Mushroom Soup

Ever stopped to consider that your soulmate might actually be an inanimate bowl of soup? Nope, us neither. It had never crossed our minds. That was until the day we set our sights on Charley’s (@charleys_health) irresistible mushroom and coconut soup.

Blessed with our very own creamy Organic Coconut Milk, Charley’s creation is rich in flavour and smooth in texture – in other words, exactly as a mushroom soup should be! The recipe is also vegan, dairy, and gluten free, making it the perfect dinner party starter to please even the trickiest of tummies. And if you’re tight for time, you’ll be pleased to hear, there’s only 4 steps in the process! So you simply mush have room for this one! See what we did there? OK, let’s just get cooking, shall we?

What you’ll need:

- 350g mushrooms
- 1/2 white onion, diced
- 2 cloves garlic
- A pinch of salt and pepper
- 1/2 cup coconut milkAdd to cart
- A handful of fresh thyme
- 200-300ml vegetable stock

Let’s get started! 

1. Crush your garlic with the flat side of a knife and toss it into a pan along with the onion. Fry for a few minutes.
2. Chop your mushrooms and add them to the pan, along with some fresh thyme and black pepper. Leave this to sizzle for a few minutes until the mushrooms are soft.
3. Pop the mix into a blender with the coconut milk and about 2/3 of the vegetable stock. Give it a good whizz, taste, then season accordingly with salt and pepper. If your soup is a little thick, simply add some more stock.
4. To achieve Charley’s picture perfect finish, slice and stir-fry some more mushrooms with some herbs and a little garlic. Finally, enjoy with a stack of warm crusty bread!

Mushroom and Coconut Soup

Why not check out some of our other soup recipes?

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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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09 Jan Veganuary

We’re sure by now you’ve heard the (albeit difficult to pronounce) word that’s been on everyone’s lips recently: Veganuary. If, like many, you’re still in Christmas mode and continuing to eat everything in sight, going vegan for a month probably isn’t the most attainable New Year’s resolution. However, if you’re embracing the trend, we’ve got your back. Read on for some great motivators and vegan-friendly recipes!

1. Simply put, being vegan is the easiest way to help animals. Studies have shown that the average vegan saves over 100 animals a year – that’s a lot of furry friends!

2. Going vegan is one of the kindest things you can do for the environment, due to the pollution caused by the production, transport, and sale of animal products.

3. Since many processed foods and ready meals aren’t vegan, it’s time to get your chef hat on. Making your own meals means it’s much easier to avoid processed foods and artificial ingredients.

4. Contrary to popular belief, it’s easy on the wallet too! There are some great affordable protein sources out there; adding chickpeas, quinoa, and lentils to your shopping basket definitely won’t break the bank!

5. It tastes great. Here’s a selection of our favourite vegan recipes to show you that Veganuary really isn’t as difficult – or restrictive – as it sounds:

Creamy Pesto
Ah pesto – while this wondrous ingredient coats pasta like nothing else, shop bought varieties are rarely vegan-friendly. Kelly’s recipe has just five ingredients and one simple step to pesto perfection.

pesto

White Bean Brownies
Brownies: a staple food for any dedicated sweet tooth. The white beans in these gooey delights are a great source of protein, whilst the cacao and natural coconut sugar ensure they’re just as rich and delectable as normal.brownies

Sweet Potato Massaman Curry
Curries are an excellent way to expand your vegan cooking horizons, since many are naturally vegan-friendly, and just as delicious without meat. Niki’s creation is filled with flavour from a variety of warming spices, and positively packed with some of our favourite veggies.curry

Mac ‘n’ Cheese
Good news – even if you’re an untameable cheese addict, all is not lost. Charley’s quick and easy recipe proves you don’t have to cast aside your go-to cheese dishes on your quest for veganism. All you need is some creativity, love, and a little nutritional yeast!mac-n-cheese

Banana Bread
The rumours are true! Fresh Heather’s mouth-wateringly beautiful banana bread is completely vegan, as well as gluten and guilt-free.banana-bread

Craving more delectable vegan treats? Simply pop ‘vegan’ into the search bar or go to our recipes page.

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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?

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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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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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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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11 Nov Mushroom Stroganoff

Introducing our new Coconut Milk Powder! We must admit, we’re rather proud of this one. Simply mix in some water to create a coconut milk that is as light or creamy as you like. From smooth cereal milk, to creamy coconut milk for adding richness to your curries, and coconut cream for all your baking exploits, our newest product ticks all the boxes and offers an excellent long-life alternative to traditional tinned coconut milk. To demonstrate it’s incredible versatility, we enlisted the help of our lovely contributing chef, Hedi (@hedi_hearts) who once again left us in awe. This mouth-watering mushroom stroganoff recipe is creamy, tasty, and all done in under half an hour. We strongly recommend pairing it with an open fire, wooly socks and a good book. Let’s get cooking.

What you’ll need:

- 300g mushrooms
- 3 tablespoons coconut milk powderAdd to cart
- 1 tablespoon coconut oilAdd to cart
- 1 tablespoon chopped parsley
- 1 tablespoon spelt flour (or regular flour)
- ¼ cup water
- 1 pint vegetable broth
- 1 small onion, diced
- 1 teaspoon paprika
- 1 teaspoon mustard
- 2 garlic cloves, finely chopped
- A pinch of salt and pepper


Let’s get started!

1. Firstly, melt your coconut oil in a large pan and fry your onion and mushrooms for a couple of minutes. Add the garlic and paprika and cook for another few minutes.
2. Pop in the vegetable stock, coconut milk powder and mustard. Season with salt and pepper to taste, then bubble away on a low-medium heat for 10 minutes.
3. Add the water and the flour to the mix, stirring for two minutes until nice and creamy.
4. Garnish your stroganoff with parsley, serve with or without rice, and enjoy.

stroganoff-01526

Find a whole host of coco-creations here:

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02 Nov Vegan Sweet Potato Massaman Curry

As we reluctantly tumble into a world of colder, darker evenings, we must focus on the good things in life. Sitting by a roaring fire with fluffy socks on. Getting tucked up in bed with a good book and a cuppa. The aroma of a warming massaman curry wafting through the house. And while we may not be able to provide the fluffy socks, we sure can help with the great food. With the help of our wonderful contributing chef, Niki (@rebelrecipes) and a handful of spices, we’ve got a sure-fire way put a smile on the face of any teeth-chattering sun worshipper. Let’s get cooking! 

What you’ll need:

For the curry paste:
- 1 cup salted peanuts
- 2 teaspoons maple syrup (or coconut nectar)Add to cart
- ¼ cup tamari or other GF soy sauce
- 2 limes
- A knob of ginger
- 1 teaspoon chilli
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon turmeric
- A stalk of lemongrass
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- A pinch of nutmeg
- A pinch of pepper
- 2 shallots, sliced

For the curry:
- 1 can coconut milkAdd to cart
- ¾ a cup curry paste
- 2 sweet potatoes
- 2 cups chopped red peppers
- 1 cup green beans, chopped


Let’s get started!

1. Load your food processor with all of the paste ingredients and blitz until a scrumptious paste is formed.
2. In a large saucepan, add the coconut water, curry paste, and a cup of water. Bring to the boil then reduce to a simmer. Add the sweet potatoes and simmer for another 10 minutes before adding the green beans and leaving to simmer for a further 10 minutes.
3. Finally, dish up, top with crushed peanuts and fresh coriander, and dig in.
curry3

Find more coco-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.

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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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vegan, mac, cheese, man n' cheese, recipe

08 Sep Vegan Mac n’ Cheese

This, my coconutty friends, is the reason we love our incredible contributing chef Charley(@Charleys_health). Allow us to introduce you to your new favourite mid-week meal – a seriously scrumptious, not-so-naughty take on the classic dish we all know and love! A dish so perfectly balanced it will settle even the most intense cravings without leaving you with that all-too-familiar after-dinner regret. Plus, this classic comfort food recipe features our multi-award winning Organic Coconut Oil and creamy Organic Coconut Milk and will take just 12 minutes of your precious time to make – we think we may have just found heaven in a bowl. Let’s get cooking! 

What you’ll need:

- 75g brown rice pasta (or pasta of choice!)
- 3 teaspoons buckwheat flour (or flour of choice!)
- 1 teaspoon raw organic extra virgin coconut oil
- 3 tablespoons nutritional yeast
- A pinch of seasoning, to taste
- A pinch of nutmeg
- 240ml organic coconut milkAdd to cart

Let’s get started!

1. First, cook your pasta, according to the packet.
2. Next, stir together your flour and coconut oil over a low heat until well combined.
3. Remove from the heat and whisk in half of your coconut milk.
4. Pop your saucepan back on the hob and bring to a medium heat, slowly adding in the rest of the milk until you get a lovely thick consistency. Season your dish with salt, pepper, nutritional yeast and nutmeg.
5. Lastly, combine your pasta and sauce together, top with your favourite fresh herbs, tuck that bib in and dig in!

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There’s plenty more where this came from! Check out our countless coconutty creations here!

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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

 

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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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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12 Apr Coconut Rice Sushi Wraps


Our lovely contributing chef Harriet (@_harrietemilyhas done it again! These delightful little coconut rice sushi wraps are flavoursome, filling and completely delicious! Of course, they’re also infused with our favourite superfood in the form of our creamy coconut milk and coconut syrup. Shall we get wrapping, dipping and devouring?

What you’ll need:

- 5 rice paper wraps

For the coconut rice:
- 400ml full fat coconut milk
- ½ cup water
- ½ cup + 1 tbsp (105g) white rice
- 1 teaspoon rice vinegar
- ½ teaspoon pink salt

For the vegetables:
- 4 spring onions, finely chopped
- 1 carrot, sliced lengthways
- ½ cucumber, sliced lengthways
- ½ avocado, sliced lengthways

For the dipping sauce:
- 4 tablespoons soy sauce
- 1 teaspoon coconut syrupAdd to cart
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- ¼ teaspoon chilli powder
- 1 clove garlic
- 2cm piece root ginger, grated


Let’s get started! 

Coconut Rice
1. Throw your coconut milk, rice, salt and water into a large pan and heat on a medium temperature for approximately 20 minutes, until all the liquid is gone and your rice is nice and creamy!
2. When your rice is almost ready, stir in the rice vinegar, leave on the heat for another couple of minutes then set aside!

Dipping Sauce
1. Blitz all dipping sauce ingredients in a food processor or blender until smooth.

Assemble your wraps
1. Dip one rice wrap in warm water for approximately 5-10 seconds to soften.
2. Spoon 1/5 of the rice onto the centre of the wrap, followed by 1/5 of the vegetables then fold each end and wrap to finish.
3. Repeat to make 5 delicious little coconutty sushi wraps.
4. Finally, slice in your wraps in half, dip and devour!

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15 Mar Coconut and Banana Granola Bars


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

What you’ll need: 

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


Let’s get started!

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

 

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22 Feb Coconutty Sweet Potato Soup


The lovely Hedis‘ (@hedihearts) Coconutty Sweet Potato Soup is the perfect simple yet delicious Monday night meal! The recipe requires only two ingredients, making it quick, easy and not likely to break the bank. Best of all, this scrumptious soup is packed with coconutty goodness! So why not double the batch and create enough for your lunchbox or freeze some portions for those evenings when the microwave is all you can manage (you’ll thank yourself later!). Let’s get chopping and blending, coco-friends!

What you’ll need: 

- 1 can organic coconut milk (200ml)
- 2-3 sweet potatoes
- A sprinkling of salt and pepper


Let’s get started!

1. Nice and simple! First chop your sweet potatoes into chunks then cook for 30 minutes at 200 degrees Celsius/ 400 degrees Farenheit.
2. Once cooked, throw your sweet potato into a food processor, add your coconut milk then blitz until smooth and creamy!
3. Voila, behold your deliciously nutritious soup! Add salt and pepper to taste and enjoy!

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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.

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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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03 Feb Carrot Cake Oats


We want to thank our fantastic contributing chef’s Heather & Hannah (@Fresheather) for making it acceptable to enjoy the sweet taste of carrot cake for breakfast! This heavenly bowl of Carrot Cake Oats is spiced with cinnamon and sweetened with coconut sugar to keep us smiling and satisfied for hours! The dreamy dish can be whipped up in a matter of minutes & only requires six ingredients, but the best part is it actually tastes like a creamy piece of carrot cake! Morning time just became our new best friend.

What you’ll need:

- ½ cup of oats
- 1 medium carrot, grated
- 1 cup almond milk
- 3 tablespoon coconut sugar
- 1 teaspoon cinnamon
- A pinch of nutmeg


Let’s get started!

1. This ones nice & easy – simply combine all your ingredients in a saucepan, bring to the boil then stir for a couple of minutes until nicely combined and cooked through!
2. Top with something delicious (we strongly recommend a sprinkling of coconut sugar or a drizzle of coconut syrup!)

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29 Jan Super Green Cauliflower Rice & Pea Curry

This gorgeous cauliflower rice and pea curry from the amazing Niki (@rebelrecipes) is quick, simple and completely delicious – basically everything we ask for in a Monday night meal! As the colour suggests, the dish is packed with superfood goodness, nourishing your body with iron from the spinach, vitamin C from the cauliflower and protein from the peas! Plus by frying with our organic coconut oil you can rest assured that your meals are sizzling in the healthiest fat possible! As you already know, coconut oil has a smoke point of 350°F/175°C and unlike many other oils it is non-toxic when heated. So why not treat your body to this completely healthy green curry, delicious on its own or accompanied by your favourite flatbreads!

What you’ll need:

For the paste:
- ½ green chilli
- A pinch asafoetida
- 1 tablespoon coconut oilAdd to cart
- 1 bunch spring onions, chopped
- 1 bunch coriander, including stalks
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- 1 knob ginger
- 2 tablespoon olive oil
- 4 cups spinach
- 4 garlic cloves

For the curry:
- A pinch of black pepper
- Juice of ½ lemon
- 1 small head cauliflower, grated
- 1 teaspoon chilli flakes (optional!)
- 1 teaspoon Himalayan salt
- 2 cups frozen peas
- 2 tablespoon coconut milkAdd to cart
- 3 cups water


Let’s get started!

1. Begin by blitzing all the paste ingredients together in a food procesor.
2. Next, pop your paste in a frying pan with a tablespoon of coconut oil and fry on a low heat for 5 minutes.
3. Throw in your water and cauliflower then stir well and simmer for 30 minutes until the cauliflower is soft and cooked through.
4. Time to chuck in the peas, coconut milk, lemon juice, salt, pepper and chilli flakes. Then stir until nicely combined and simmer for a couple of minutes until the peas are heated through.
5. Dig in!

 

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20 Jan Berry Good Smoothie


Despite an abundance of post-Christmas-indulgence vows to improve our health and well-being, January is making it very hard for us. Gloomy mornings, persistent rain, general artic conditions and an increasingly flimsy purse seem intent on turning our New Years resolutions into whimsical dreams – so this week we decided to take action!

Kelly’s (eatpraycook_) fantastic berry smoothie is the perfect daily boost of positivity to keep us energised and on track! Packed full of electrolytes, protein, antioxidants, and fibre, this smoothie can be enjoyed as an invigorating breakfast drink, a delicious post workout reward or as a healthy snack to keep you fuelled morning, noon and night! Plus, with only 5 ingredients, this delightful smoothie won’t break the bank and can be whipped up in minutes. Shall we get blending?

What you’ll need:

- 2 generous handfuls (approx 150g) frozen berries
- ½ banana
- ¾ teaspoon spirulina powder
- 200ml coconut waterAdd to cart
- bee pollen (to top!)


Let’s get started!

1. Super easy! Just whizz everything together in your blender, top with the bee pollen, and enjoy!

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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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12 Jan Thai Green Vegetable Curry with Courgetti


The lovely Niki (@RebelRecipes) has provided us with a recipe that is guaranteed to make our ambitious January goals a lot more achievable! In just 20 minutes, this deliciously simple Thai Green Curry can be whipped up and served as a completely healthy meal for 2! Who said healthy eating takes too much time? This recipe uses courgetti instead of noodles, and is jam-packed with coconutty goodness, making it both incredibly light and nourishing. So, this January you can get back on track without spending your entire night peeling, chopping and cooking, in the kitchen! Shall we get started?

What you’ll need:

For the thai paste (optional):
- 1 stalk lemon grass
- 4 shallots
- 1 cup fresh coriander
- A handful fresh basil
- 2 chopped kafir lime leaves
- 4 cloves garlic
- 1-3 chillies
- 1 thumb size piece of ginger
- Juice of 1 lime
- 1 tablespoon coriander
- 1 tablespoon cumin
- 2 tablespoons tamari
- 1 teaspoon sea salt
- ½ teaspoon sugar

For the curry:
- 1 tablespoon coconut oil Add to cart
- 1 knob ginger, grated
- 1 can (400ml) coconut milkAdd to cart
- 1 cup sugar snaps, sliced lengthways
- 1 cup babycorn sliced lengthways
- 2 cup mushrooms, sliced
- 1 generous handful coriander, chopped
- 2 courgettes, peeled into spaghetti length strips or spiralised then blotted with paper towel to remove excess water
- 2 cups spinach, finely chopped
- 2 tablespoons tamari

To finish (optional):
- Spring onion, sliced
- Peanuts, crushed
- A sprinkling of coriander


Let’s get started!

1. If you choose to create your own thai curry paste, simply throw all ingredients into a food processor and blitz to create a paste!
2. Begin by frying your coconut oil and curry paste (homemade or shop-bought) in a saucepan for a couple of minutes, until aromatic.
3. Next, add your ginger and fry for another minute.
4. Time to throw in your coconut milk and various vegetables. Simmer altogether for 2-3 minutes then chuck in your coriander, spinach and tamari.
5. Before serving, either add your courgetti to the saucepan or fry in oil for a couple of minutes before dishing out.
6. Finally, for added deliciousness top with crushed peanuts, coriander and spring onion.
7. Serve and enjoy!

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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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06 Jan Coconut Milk, Pea and Basil Soup


Our wonderful contributing chef Hedi (@hedihearts) has generously supplied us with this deliciously refreshing and completely healthy soup – just what we need to get us back on track after the many festive feasts! This quick and simple recipe is filled with our coconutty goodness and, costs less than £2! Why not inject some excitement into your first week back at work by swapping your sandwiches for this scrumptious soup and start January the healthy way!

What you’ll need: 

- 1 tablespoon coconut oilAdd to cart
- ½ onion, diced
- 1 tin coconut milk Add to cart
- 3 cups frozen or fresh peas
- handful fresh basil leaves
- salt and pepper to taste


Let’s get started!

1. To begin, grab a pot and fry your onions in coconut oil over a medium heat, making sure to cover with a lid and stir until they are nicely softened.
2. Next throw in your peas, garlic, salt and pepper then fry for a further 2 minutes.
3. Time to add your coconut milk and basil leaves, then allow to cook until the peas are soft.
4. Next, empty the contents of your pot into a food processer and blitz until your mixture is smooth and creamy. (You can choose to add water if your soup is too thick for your liking!)
5. Finally, season to taste and enjoy!

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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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16 Dec christmas pudding truffles


Give the sweetest gift this Christmas with these decadently divine Christmas Pudding Truffles from our fantastic contributing chef Vicki (@Freefromfairy). The recipe is free-from gluten, dairy, egg, and soya; and they’re also deliciously paleo! Even if you’re not a huge fan of traditional Christmas pudding, we believe these bite-sized beauties – coated with chocolate and bursting with coconutty goodness – will leave you wanting more! These delectable little treats are just waiting to be wrapped up, ribboned and sent on their jolly way to your loved ones this Christmas! So, let’s get mixing!

What you’ll need:

For the Truffle Filling
- ¼ teaspoon ground cinnamon
- ¼ teaspoon gound ginger
- 100g dried, pitted prunes
- 32g raisins
- 70g almonds (flaked or whole!)
- A pinch of nutmeg
- Zest and juice of ½ a clementine

For the Chocolate Shell
- 10g Coconut OilAdd to cart
- 50g dark, dairy and sugar free chocolate


Let’s get started!
1. Begin by throwing all ingredients, except from the chocolate into a food processor and blitzing until you have a smooth paste. (You may need to pause now and again to scrape down the sides in order to get it lump-free.)
2. Now, pop your mixture in the freezer for 10 minutes, this will make it easier to work with.
3. After 10 minutes, remove your mixture and hand-roll it into approximately 20 bite-sized balls.
4. Pop your balls back into the freezer for a further 10 minutes whilst you prepare your chocolate coating.
5. Break your slab of dark chocolate into small pieces and place in heatproof container. Time to add the coconut oil!
6. Now, you can choose to either slowly melt your chocolate by microwave (15 seconds, then stir!) or place it over a pan of simmering water.
7. Remove your truffle balls from the freezer and roll them in your deliciously melted chocolate mixture until they are fully coated!
8. Carefully pop your truffles on a plate and refrigerate until the chocolate has hardened.
9. Time to enjoy your festive treats -try not to devour them all yourself!

 

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07 Dec Raw Cinnamon Caramel Apple Rolls


Christmas is coming and that means lots of unexpected visitors! Luckily, our wonderful contributing chef Rachel (@rawberryfields) has provided us with a scrumptious recipe that can be easily stored until those festive revellers come knocking! These tasty little swirls are oozing with a sweet date caramel filling and juicy apple pieces, making them completely irresistible and most importantly, completely healthy! The recipe requires no baking and only takes around 45 minutes so you’ll be enjoying these moreish treats in no time! Plus, these little bites are vegan, gluten free and filled with all the goodness of our coconut friends! How could you possibly resist? Lets get baking!

What you’ll need:

For the caramel apple filling
- 1 apple (choose your favourite sweet variety)
- 10 pitted Medjool dates (approximately 200g)
- 2 tablespoons slightly warm water
- 1 teaspoon vanilla bean paste
- 1 teaspoon ground cinnamon
- 3 tablespoons coconut syrupAdd to cart
- A pinch of pink Himalayan salt

For the raw dough
- 2 tablespoons coconut syrupAdd to cart
- 7 pitted Medjool dates
- ¼ cup (40g) ground almonds
- ¾ cup (82g) pecans
- ¼ cup (42g) ground flaxseed


Let’s get started!
For the caramel Apple Filling
1. Peel your apple and cut out the core.
2. Pop your apple in a food processor and blend until it is chopped into small pieces. Then throw your chopped apple into a bowl, and set to the side.
3. Pit your dates and throw them into the food processor along with the coconut syrup, vanilla, salt, water and cinnamon. Combine together until you have a smooth, velvety caramel mix.
4. Grab a bowl and throw your chopped apple and caramel mix in together. Time to get your hands dirty- combine the two together by hand!
5. Set aside and begin on the dough.

Raw dough
1. Begin by blitzing your pecans, flaxseed and ground almonds in a food processor until your left with a powdery flour.
2. Next, throw in your dates and maple syrup, and combine together into a sticky dough.
3. Wet your hands slightly, and roll the raw dough into a ball in your hands.
4. Roll your dough ball flat between two pieces of greaseproof paper until it is very thin.
5. Using a knife, cut off the rough edges of the dough to make a near square or rectangle shape. Set your excess dough to the side to be rolled out in the same manner.
6. Grab your caramel apple filling and spread a nice thin layer over the top of your dough. (Not too thick!)
7. Now, cut your dough into long, thin strips and carefully roll each strip into small cylinders. Make sure you tuck the inside end in tightly!
8. Finally, harden your rolls in the freezer for around an hour then cut each roll into smaller, flatter bite sized goodies!

Tip: For added deliciousness store your tasty little bites in the freezer in an airtight container. They can be enjoyed straight from the freezer or, if you prefer, allow them to rest for a couple of minutes before digging in!

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04 Dec Raw Key Lime Pies


Eat, drink, and be merry this December with these yummy raw key lime pies by our lovely contributing chef Niki (@rebelrecipes)! This recipe requires no baking and is completely healthy and clean, making Christmas over-indulgence even more acceptable! This ingenious recipe banishes all the empty calories and bad fats present in traditional key lime pies, yet manages to keep all the delicious, creamy goodness that makes the famous key lime pie so special. The recipe requires just 8 ingredients, including our yummy coconut butter and coconut syrup, so what are you waiting for- let’s get mixing!

What you’ll need:

For the base:
- 1 tablespoon chia seeds
- 1 cup medjool dates
- 1 cup almonds
- A pinch of sea salt

For the topping:
- Juice of 1 lime
- 2 tablespoons coconut syrupAdd to cart
- ½ cup coconut butterAdd to cart
- A pinch of sea salt
- ½ avocado
- Grated lime zest to sprinkle on top


Let’s get started!
1. Begin by blitzing your cup of almonds in a food processor until you are left with a fine crumb.
2. Next, throw in your medjool dates and mix until nicely combined.
3. Time to add your chia seeds along with a pinch of salt, then combine together one last time.
4. Grab a muffin tin and line six of the cups with small strips of baking parchment so your tarts can be easily removed.
5. Separate your base mixture between the six cups and press down with a spoon to ensure your base sticks firmly together. Use your spoon to create spaces in the middle of each for your yummy topping!
6. Pop your bases in the freezer to harden for 15 minutes while you whip up the topping!
7. Time to make your creamy topping! Blend all your ingredients together in the food processor for around 3-4 minutes, or until velvety smooth.
8. Divide your creamy topping between your six bases and pop the baking tray back in the freezer for a further 30 minutes.
9. Go on, dig in! What’s left over (if anything!) should be kept cool in the fridge until it’s time for round 2!

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30 Nov Clean Gingerbread Granola


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

What you’ll need:

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


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

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27 Nov Chai Flapjacks


If you love flapjacks (who doesn’t?), you will love this! Our lovely contributing chef Pixie (Plant Based Pixie) has once again worked her magic, bringing us this amazingly scrumptious chai flapjack recipe that will be the perfect treat to help you through the struggles of winter. It’s packed with oats to provide you with that quick burst of energy when you need it most, as well as warming spiced cinnamon and all the goodness of our beloved coconuts! What more could you ask for? These guilt-free goodies take just 30 minutes in the oven, and one batch will make approximately 24 flapjacks, making them perfect to share with friends and family! Coconut lovers – let’s get making your new favourite snack!

What you’ll need: 

- 3 chai tea bags + 300mL boiling water
- 200g oats
- 2 tablespoons cinnamon
- 2 teaspoons baking powder
- a pinch of salt
- 6 tablespoons flour (both gluten-free and plain white work well)
- 200g pitted dates (if not using medjool soak in hot water for 30 mins)
- 10g fresh ginger (or 2 teaspoons ground ginger)
- 6 tablespoons coconut oilAdd to cart
- 4 tablespoons coconut syrupAdd to cart


Let’s get started!

1. Start by preheating your oven to 160 degrees Celsius (degrees Fahrenheit).
2. Steep your chai tea bags in boiling water for 20 minutes.
3. Now, mix your cinnamon, oats, baking powder, salt, flour, and ginger (if you’re using ground!) in a large bowl. Set aside.
4. Pop your dates, ginger (if fresh!), coconut oil, freshly-brewed tea, and coconut syrup in the blender, and pulse until smooth.
5. Add the wet ingredients to the dry, and stir until just combined. Taste to make sure you don’t need any extra sweetness – if you do, add more coconut syrup! The mixture should be sticky, not too runny, and as the coconut oil solidifies it’ll become stickier. 6. Line your baking tray with greaseproof paper and add a bit of coconut oil, then scoop on the mixture and level out.
7. Bake for 25-30 minutes!
8. Once ready, the outside of your flapjacks will be relatively hard, with a lovely soft inside!
9. Leave your delightful creations to cool for about 20 minutes, then enjoy!

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20 Nov Tofu Fried Rice

Looking for a quick & easy mid-week meal that is both delicious and bursting with goodness? Well you’re in luck- our amazing contributing chef Harriet (@harrietemily) has produced yet another winning recipe! This tofu fried rice is a taste sensation, packed with nutritional goodness and all the benefits of our beloved coconuts! The recipe serves 4-6 people so there’s plenty to feed a hungry family! Lets get cooking!

What you’ll need:

- 1 tablespoon coconut oilAdd to cart
- 1 onion, finely chopped
- 1 cup (185g) brown rice
- 2 cloves crushed garlic
- 1 courgette (zuchini), grated
- 1 carrot, grated
- 1 pack extra firm tofu, broken apart into small pieces
- 2 mushrooms, finely chopped
- 1 tablespoon tamari soya sauce
- 1 teaspoon coconut syrup
- 1 teaspoon coconut syrupAdd to cart
- 1 teaspoon rice vinegar
- ¼ teaspoon turmeric
- 1 teaspoon medium curry powder
- 1 teaspoon chilli powder
- ½ teaspoon salt
- black pepper, to taste
- ½ cup (65g) frozen sweetcorn
- ½ cup (65g) frozen peas
- 1 pack tamari roasted soya beans


Let’s get started:
1. Begin by bringing a large pan of water to a boil on a medium high heat. Then throw in your rice, and cook for about 20 minutes!
2. After the rice has been cooking for 5 minutes, throw your sesame oil into a large wok on a medium heat and add in the onion. Fry for about 2 minutes, then add in the garlic and mushrooms and fry for a further minute!
3. Next, add in the carrot and courgette and stir together for another minute.
4. Time to throw in your tofu pieces!
5. Stir everything together in the pan, and add in the soy sauce, coconut syrup, rice vinegar, turmeric, curry powder, chilli powder, salt and pepper. Continue to fry and stir your rice.
6. When there’s about 3-4 minutes left for the rice to cook, add in the peas and sweetcorn.
7. Lastly, when the rice has completely cooked, remove it from the heat and drain. Now add your rice into the wok, with the other ingredients, and also add the soya beans. Stir everything together for a further 1-2 minutes, and then remove from the heat.
8. Serve and enjoy!

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