Cocobella Community Top 5 for December

Spiced Pumpkin Pies by @my_country_table

What’s better than one pumpkin pie? 20 mini pumpkin pies.

Ingredients:

Pie Crust:

• 3 1/2 cups almond meal
• 2 1/2 cups pecans
• 1/3 cup maple syrup
• 2 tbsp water

Filling:

• 1/4 Kent or Jap pumpkin
• 1 sweet potato
• 3/4 cup macadamia milk (or almond)
• 1 tbsp maple syrup
• 3 whole cloves
• 1 whole star anise
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp black pepper, freshly cracked
• 2 tsp mixed spice
• 1/2 fresh nutmeg, grated
• 1 egg

Toppings:

• 1 cup Cocobella Natural Coconut Yoghurt 
• 1/4 cup maple syrup

Method:

1. Preheat oven to 170 degrees and grease two muffin tins with olive oil or melted butter. Cut 40 strips (1cm x 15cm) of baking paper and place two of them in the bottom of each muffin cup, crossing them over. These will help you pull your pies out with ease without any breakages.
2. Remove skin of pumpkin and sweet potato and chop into chunks.
3. Add to a steamer and steam for 30mins or until super soft and falling apart. Drain well and set aside to slightly cool.
4. In a mortar and pestle add all your spices and grind until super fine. If not super fine just pass through a sieve.
5. In a food processor add your pecans and blitz until semi fine crumb.
6. Add almond meal and 1tsp of spice mix from above, blitz for a minute longer.
7. Transfer to a bowl and mix in maple syrup. Slowly add water to create a crumbly, sticky dough.
8. Press your dough evenly into prepared muffin tins and set aside.
9. Rinse out your food processor used above and add in your pumpkin, sweet potato, spice mix, maple syrup, egg and milk and blitz until super creamy and smooth. The consistency should be like thick pumpkin soup.
10. Pour your pumpkin mixture into your pie bases and bake in the oven for 30mins until just setting on top and starting to crack.
11. Allow to cool in their trays for 30mins and transfer to the fridge for a few hours to allow them to fully set.
12. Serve cool with a dollop of Cocobella coconut yoghurt and maple syrup. Enjoy with a hot cup of tea or Iced Chai.

Vegan Coconut Iced Coffee and Milo Raw Treats by @f00dwith_sarah

These raw treats are packed with flavour and the perfect snack for on the go.

Ingredients:

Base:

• 1 1/2 cups oats
• 3/4 cup oat flour
• 3 tbsp rice malt syrup
• 1/2 cup maple syrup
• 1 tbsp almond butter
• 1 tbsp coconut sugar

Filling

• 1 cup Cocobella Natural Coconut Yoghurt
• Iced coffee flavoured protein from Botanika Blends (add as much as you like depending how strong in flavour you want)
• Splash of maple syrup
• Topping
• Dairy free Milo sprinkled on top of each treat

Topping

• Dairy free Milo sprinkled on top of each treat

Method:

Base:

1. Combine all ingredients together in a bowl and mix with a spoon
2. Spray your cupcake tins with coconut oil (or any oil)
3. Grab a tablespoon and scoop out the mixture and mould it into each cupcake/muffin tin
4. Set in freezer for 30 minutes

Filling:

1. Add all ingredients into a bowl and mix together with a spoon
2. Take the cupcake tin with your base out of the freezer
3. Pour the filling mixture on top of the bases to the rim of the cupcake tins
4. Sprinkle Milo on top of the filling
5. Store in freezer

Salted Caramel Coconut Chia Pudding by @balancebyelise

This flavour-packed chia pudding will make the perfect breakfast, snack or dessert!

Ingredients:

Chia Pudding:

• 2 1/2 tbsp chia seeds
• 1 tbsp flaxmeal (ground up flaxseeds)
• Dash of ground cinnamon
• 1/2 banana, mashed
• 1/2 tbsp pure maple syrup
• 1/2 tsp vanilla extract
• 3/4 cup coconut milk
• 1 heaped tbsp Cocobella Natural Coconut Yoghurt

Salted Caramel Sauce:

• 1 tbsp pure maple syrup
• 1 tsp tahini
• 1/2 tsp vanilla extract
• Pinch of salt
• Dash of warm water

Method:

1. Add all ingredients to a bowl or jar and mix well.
2. Place in the fridge overnight to set. In the morning, top with sliced banana, granola and salted caramel sauce (below).
3. For sauce: Combine all ingredients together in a small bowl, pour over the chia pudding and dig in!

Dark Choc, Coconut & Beetroot Muffins by @_myhealthyobsession

Inspired by @seewanteat_

Full of veggie goodness and super easy to make, these dark choc, coconut and beetroot muffins will definitely be a hit.

Ingredients:

• 1 medium beetroot
• 1 cup of desiccated coconut
• 3 tbsp Cocobella Natural Coconut Yoghurt 
• 3 tbsp maple syrup
• 1/2 cup coconut milk
• 2 flax eggs (2 tbsp flaxseed and 4 tbsp water mixed)
• 1 tsp vanilla essence
• 1 tsp baking powder
• 1 cup buckwheat flour
• 100g dark chocolate chopped (Lindt for dairy free)

Method:

1. Blend the beetroot and coconut in a food processor
2. Add the coconut yoghurt, coconut milk, maple syrup, vanilla and flax eggs
3. Combine well then transfer to a bowl and fold through the buckwheat flour and baking powder and mix until smooth
4. Stir through the choc pieces
5. Spoon into a greased muffin tray and top with coconut flakes
6. Bake for 20 minutes at 180°C
7. Let cool and enjoy!

2 Ingredient Gluten Free Pizza Base by @plant_nurture_grow_support

A fast and easy pizza dough recipe for those late night pizza cravings.

Ingredients:

• 2 1/2 cups quinoa flour
• 3/4 cups Cocobella Natural Coconut Yoghurt

Method:

1. Preheat oven to 160 degrees fan forced
2. In a medium size bowl mix together 1 cup of quinoa flour with 3/4 cup coconut yoghurt
3. Then stir in another 1/2 cup of quinoa flour
4. Using extra flour on your hands and on the dough to avoid sticking, take the dough out of the bowl and onto a flat surface, kneed for a minute then shape into a pizza base with your hands or a rolling pin
5. Bake in the oven for 15 minutes then put on your toppings (hummus, capsicum & onion) and bake for another 10 minutes
6. Topped with rocket and tahini sauce (1 TBSP tahini, 1 TBSP coconut yoghurt, 1 TBSP lemon juice, 1/2 tsp molasses & water until desired texture)