Another fantastic month from the Cocobella Community in August! We have it all this month, starting with a tiramisu baked oats breakfast treat to kick start your day. Some simply perfect Weet-Bix protein balls to snack on all day long, and an amazing eggplant dahl to feast on at the end of a long day! Finally, a whole lot of dessert with a zesty mixed berry polenta cake and deliciously decadent vegan chocolate cheesecake. We don’t know about you, but we are RUNNING to the kitchen! Always be sure to always tag @purecocobella or #cocobellarecipe in your creations for your chance to win each month!
Weet-Bix Protein Balls by @lilyturtonfit
A modern twist on an Aussie favourite! Give it a try & let us what you think.
- 4 Weet-Bix
- 1 tbsp peanut butter
- 1 tbsp rice malt syrup
- 1/3 cup Cocobella Coconut Yoghurt
- 2 tbsp @macr0mike vanilla protein
- 3 tsp cinnamon
- Combine all ingredients in a bowl.
- Roll into balls, store in the fridge & serve
Eggplant Dahl by @inclusivefood
We Looove dahl! But adding eggplant, that is one brilliant idea!
Makes 4-6 serves
- 2 onions, diced
- 2 tsp minced ginger
- 2 tsp minced garlic
- 1 bunch fresh coriander, stalks and leaves separated
- 2 tsp turmeric
- 2 tsp garam masala
- 2 eggplants, diced
- 3/4 cup yellow split peas, rinsed
- 3/4 cup red lentils, rinsed
- 4 1/2 cups vegetable stock
- 2 TBS lemon juice
- 4 TBS Cocobella Coconut Yoghurt
- Heat oil in a large saucepan over medium heat. Add onion and cook until soft. Add ginger, garlic, coriander stalks and spices and cook for 1 minute until fragrant.
- Add eggplant to the pot, coat in spices and cook until starting to soften. Add peas, lentils & stock, place lid on and bring to boil. Once boiling reduce to a simmer and cook for 30 minutes or until peas and lentils are tender.
- Whilst cooking, mix the lemon juice, @purecocobella natural coconut yoghurt and salt until combined. Serve Dahl with the coconut yoghurt mix, coriander leaves, and S&P to taste.
Vegan Chocolate Cheesecake by @the_healthyish_housewife_life
A vegan twist on the divine chocolate cheesecake!
Makes: 1 Cheesecake
- 1 pack Oreos
- 30g dairy free butter, melted
- 1 tablespoon cacao or cocoa powder
- pinch of salt
- 250g Cocobella Coconut Yogurt
- 200g vegan dark chocolate melted
- 2 tablespoons vanilla extract
- 2 tablespoons cacao or cocoa powder
- 4 tablespoons corn flour
- 1/4 cup warm water
- Line springform pan with bake paper.
- Melt the chocolate now and set aside until ready to use, be sure to mix it occasionally and remelt if necessary.
- Base: place Oreos in food processor until they form a fine crumb, add melted butter, coco powder and salt (process until combined) Add base to springform pan and press evenly with the bottom of a glass. Put in freezer until ready to add filling.
- In a large bowl combine coconut yoghurt, vanilla, and cacao powder, mix until combined. Now slowly add melted chocolate in quarters mixing each time until fully combined.
- In a small bowl mix the corn flour and water until combined, it should be a syrup consistency. Add to filling while mixing with a hand mixer.
- Spoon onto base and spread evenly, set in fridge over night or until set.
- Optional top with any fruit you like or leave plain.
Tiramisu Chocolate Baked Oats by @namira.eats
There are plenty of tiramisu baked oats out there, but this chocolate lava centre certainly takes it to the next level!
Makes: 1 serve
- 45g Oat Flour
- 1 tbsp Instant Coffee
- 2 tbsp Cocoa Powder
- 1 tbsp Chia Seeds
- 1 Small Banana (mashed)
- 1/2 tsp Baking Powder
- 1 tbsp Cocobella Coconut Yogurt
- 2 tbsp Maple Syrup
- ** 3 tbsp Almond Milk (if the mixture is too thick!)
- 1 tbsp Chocolate Spread (filling)
- 2 tbsp Cream Cheese
- 2 tbsp Cocobella Coconut Yogurt
- 1 tbsp Maple Syrup
- Cocoa Powder
- Brew the coffee and let it cool. You can also mix a few tablespoons of boiling water with the instant coffee for the same result!
- Mix the mashed banana, chia seeds and yogurt. Leave it for 5-10 minutes until it becomes thick.
- Add the coffee and maple syrup to the banana, chia + yogurt mixture.
- Next, add the oat flour, cocoa powder, and baking powder to the wet ingredients. Mix well.
- At this point, if the mixture is too thick, add a few tablespoons of almond milk to loosen it up.
- Pour half the mixture into a baking dish.
- Add your choice of filling in the middle. I used chocolate spread.
- Pour the rest of the batter on top.
- Bake in the air fryer for 10-12 minutes or in the oven at 180°C (356°F) for 25 minutes.
- Combine the ingredients for the coffee frosting.
- Let the baked oats cool before topping it with the coffee frosting.
- Dust on some cocoa powder.
Mixed Berry and Polenta Cake by @mettlegrace
This cake is the perfect amount of zesty with pockets of fruity berries and a moist golden polenta crumb.
Makes: 1 cake
- 3/4 cup polenta
- 1 cup almond meal
- 1 cup Orgran’s gluten-free plain flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- Finely grate the zest from 1 x orange and 1 x Lemon
- 3/4 cup brown sugar
- 1/2 cup olive oil
- 1/4 cup orange juice
- 1/2 cup almond milk
- 150g Cocobella Coconut Yoghurt
- 200g mixed berries (we use raspberries, blackberries, blueberries, and strawberries, plus extra for garnish)
- Preheat the oven to 180°C.
- Combine polenta, almond meal, flour, baking powder and baking soda in a large bowl, whisk to evenly combine.
- Add citrus zest, sugar, oil, orange juice, milk and Cocobella coconut yoghurt – whisk until smooth.
- Pour half the batter into a cake tin greased and lined with baking paper. Scatter two thirds of the berries across batter. Then pour remaining cake batter into the tin and scatter with the rest of the berries.
- Bake in the oven for 40 minutes, or until a skewer is inserted and comes out clean.
- Top with fresh fruit and serve with syrup and a dollop of Loco Thickened Creamy.