Cocobella Community Top 5 for February

Cacao Pancakes with Dragon Fruit Nice Cream by @the.mindfulpeanut

Makes 5-6 pancakes

Pancake Ingredients:

• 100g GF Flour
• 100ml Almond Milk
• 5T Oil
• 1/2tsp Vanilla
• 1T Ground Flaxseeds
• 1T Maple Syrup
• 1/2T Baking Powder
• 1/2tsp Baking Soda
• 1T Cacao Powder
• Pinch Salt
• Cocobella Coconut yoghurt

Dragon fruit ‘Nice’ Cream ingredients:

• 100g Frozen Dragon fruit Pieces
• 50g Frozen Raspberries
• 1 Frozen Banana
• 2tsps Dragon fruit Powder (optional)

Pancake method:

1. Whisk milk, oil, vanilla, flaxseeds, and maple – let rest for 5 minutes.
2. Whisk flour, baking powder, baking soda, cacao powder & salt in separate bowl.
3. Slowly add dry mixture to your milk mixture until a smooth batter forms.
4. Heat pan over medium heat and lightly coat surface of pan with oil or vegan butter.
5. Ladle about 1/3c mixture on to pan and flip when bubbles begin to form on surface of pancake.
6. Stack and serve with dollop of Cocobella Yoghurt and fruit of choice or ‘nice’ cream! Enjoy 😊

Dragon fruit ‘Nice’ Cream method:

Method:

1. Place all ingredients into a food processor or blender and blitz until thick and creamy. Keep in the freezer for up to a month.

Vegan Black Forest Muffins by @thenourishedbite

Makes 12

Ingredients

• 1 cup buckwheat flour
• 1 cup almond meal
• 1/3 cup cacao powder
• 1 scoop choc hazelnut protein powder
• 1 tsp baking powder
• 1/4 tsp baking soda
• 2-3 tbsp pure maple syrup
• 1 tsp apple cider vinegar
• 1-2 tbsp nut butter
• 1 mashed banana (can sub with apple sauce)
• 1 cup plant-based milk
• Handful dark choc chips + Mixed frozen dark berries (add these last)

Coconut Icing:

• Cocobella Coconut yoghurt mixed with sugar free icing sugar

Toppings:

• Thawed berries
• Chocolate sauce from @natvialiving
• Shaved chocolate

Method:

1. Preheat oven to 180 °C and line a muffin tray.
2. In a large mixing bowl, sift all dry ingredients and stir together.
3. Add wet ingredients and thoroughly stir together.
4. Fold through choc chips & berries.
5. Fill each muffin liner & bake for around 20-25 minutes until golden.
6. Allow to cool. Mix the coconut icing together and top each muffin.
7. Decorate & enjoy!

Pb & Jelly Overnight Oats 🥜🍓 and @nourishing_eats_

Makes 1

Ingredients

• 1 cup rolled oats
• 1 tbsp. chia seeds
• 170g Vanilla Cocobella Coconut Yoghurt
• 1 cup almond milk
• 1-2 tbsp. peanut butter
• 2 tsp raspberry chia jam

Chia jam:

• 250g raspberries (fresh or frozen)
• Squeeze of a lemon and pinch of zest
• 1 tsp vanilla extract

Method:

Chia jam:

1. Cool in a saucepan on medium to high heat for 10 minutes till thickened. Place in an airtight jar or container and store in the fridge for up to 5 days 🥰

Overnight oats:

1. Place oats, chia seeds, yoghurt, and milk in a bowl, mix to combine and place in the fridge overnight.
2. When ready to eat. Scoop 1-2 tbsp. of overnight oats into a bowl, layer with raspberry chia jam and peanut butter. Top with more overnight oats and extra jam and peanut on top. Serve with fresh raspberries, banana, cocoa nibs, hemps seeds or any other topping you desire.
3. Enjoy 🌞

Frozen Yoghurt Bark by @holistic.home

Makes

Ingredients:

• Cocobella Coconut Yoghurt
• Strawberries or other berries or fruit of choice
• Nuts, seeds, and grain of choice (i.e.. rolled oats)
• Sweetener optional

Method:

1. Prep a tray with baking paper or reusable baking mat.
2. Spread out a thin layer of coconut yoghurt on the prepped tray about 1 cm thick.
3. Sprinkle over your desired toppings. My go-to is sliced strawberries, pepitas and some oat mix! Get creative with it. Optional: Drizzle over some maple syrup or honey for added sweetness.
4. Add tray to freezer and freeze for a few hours or overnight. Once frozen through, break up into pieces and enjoy! Store in freezer safe container or baggie.

Lemon Coconut Banana Bread by @busy_bees_kitchen

Makes 1 loaf

Ingredients:

• 2 large ripe bananas
• 3 eggs (or #vegan substitute)
• 1/2 cup coconut oil
• 1/2 cup Cocobella Coconut Yoghurt
• 1/2 cup maple syrup
• 1/2 cup maple sugar
• 1 cup brown rice flour
• 1 cup desiccated coconut
• 1 cup lemon cheesecake plant protein
• 4 tablespoons coconut flour
• 5 teaspoons baking powder

Method:

1. Preheat oven to 180°C.
2. In an electric mixer or food processor thoroughly mix the first 6 ingredients, ensuring bananas are mashed.
3. Add remaining ingredients and mix well.
4. Pour across 8 muffin or mini loaf moulds.
5. Top with sliced banana, a sprinkle of maple sugar, and slight spray of coconut oil.
6. Bake for approximately 18 minutes.
7. Remove from oven and allow to cool before removing from tin/moulds.
8. Enjoy over the next 5 days or freeze to keep for longer.