The Cocobella Community created some delish recipes this January. Check out the choc salted caramel cheesecake, vegan Ferrero Rochers and peanut butter nut cake to satisfy your sweet tooth. Plus, curry ‘Ficken’ pasta salad (don’t say that too fast) and red lentil and sweet potato curry for a filling savoury fix. Don’t forget to tag @purecocobella or #cocobellarecipe in your recipe creations for your chance to win each month!
Choc Salted Caramel Cheesecake by @theblooming_foodie
The perfect dessert combo of choc and caramel, sure to impress family and friends!
- 1/2 cup macadamias
- 1/4 cup almonds
- 1/4 cup cashews
- 1/3 coconut flakes
- 1/2 cup soaked medjool dates
- 1/4 cup cacao powder
- 1 1/2 tbsp maple syrup
- 3 tbsp coconut oil
- Pinch of sea salt
- Pinch of cinnamon
- 1/2 cup raw cashews, soaked overnight
- 1/4 cup cacao butter, melted
- 1/4 cup coconut oil, melted
- 1/2 cup maple syrup
- 1/4 cup natural coconut yoghurt
- Pinch of salt
- 1/3 cup coconut milk
- 1/2 cup salted caramel protein
- 1/2 cup cacao powder
- Combine all base ingredients in a blender or food processor until a dough forms.
- Press into a lined baking tin and place in the freezer until set.
- Combine all filling ingredients (apart from the protein and cacao) in a blender and blend until smooth.
- Take out half of the mixture and blend the rest with the cacao powder.
- Pour chocolate layer on top of the base and place back in the freezer until set.
- Repeat the same steps with the protein.
- Take out of the freezer and top with your favourite treats!
- Leave to thaw for 10-15 minutes before enjoying!
Vegan Ferrero Rochers by @hannah.banana182
Vegan Ferrero Rocher recipe basically means unlimited Fererro Rochers.. right?
- 150g Dark Chocolate
- 1/4 cup Choc Hazelnut Spread
- 1 tbsp Coconut Yoghurt
- 1/4 cup Rice Puffs
- 1/4 cup Hazelnuts
- Add half of the dark chocolate to a bowl with the choc hazelnut spread. Microwave to melt.
- Stir through coconut yoghurt and put in the fridge for 30 minutes to harden.
- Roll mixture into balls adding a hazelnut in the centre of each, and then roll into rice puffs. Gently squeeze the rice puffs in so they stick.
- Melt remaining dark chocolate. Chop the hazelnuts and stir them through the melted chocolate.
- Roll each ball in the melted chocolate and leave in the fridge to set.
Curry ‘Ficken’ Pasta Salad by @eliza.everyday_vegan
Hot weather calls for a simple pasta salad so this Curry ‘Ficken’ Pasta Salad is sure to hit the spot!
- 500g pasta (spirals or shells)
- 250g Plant Based Chick’n Chunks
- 1 tbsp Oil
- 1/2 cup mayonnaise
- 1/2 cup Cocobella Coconut Yoghurt
- 1 tbsp curry powder
- 1 tsp tumeric
- 1/2 tsp cinnamon
- Salt and pepper to taste
- 4 celery ribs
- 120g baby spinach
- 1 small mango
- Sliced almonds to top
- Cook pasta according to packet directions.
- Whilst the pasta is cooking, in a medium frying pan over medium heat add oil and cook ‘ficken’ pieces according to packet directions. Set aside to cool.
- Chop celery into a small dice and cut mango into small bite sized pieces.
- In a large bowl mix together mayo, yoghurt, spices, salt and pepper.
- Once pasta is cooked, drain and let cool slightly. Add to curry dressing and toss well.
- Leave to cool completely before adding mango and spinach. Taste for seasoning and give one final toss. Top with some sliced almonds.
Peanut Butter Nut Cake by @veganbyeden
A super fluffy base drizzled with peanut butter and topped with crunchy walnuts and almonds? Yes please!
- 1 cup almond meal
- 1 cup self raising flour
- 1/2 cup dark brown sugar
- 150g coconut yogurt – I used Cocobella Vanilla flavoured yogurt
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup peanut butter
- 1 tbsp coconut oil
- 1/4 cup chopped nuts (I used walnuts and almonds)
- Dark chocolate to shave on top
- Pre-heat oven to 175°C.
- In a large bowl combine the almond meal, flour, sugar, yogurt, salt & vanilla extract. Mix until it sticks together (add a tiny water if you need)
- Press the mixture into a lined baking tray. Bake for about 20 mins until golden on top and a skewer comes out clean.
- Remove from the oven. In a bowl combine the peanut butter & coconut oil and melt together in a microwave. Mix until smooth and pour over the hot base.
- Sprinkle with the chopped nuts. Optional – use a hand grater to add some dark chocolate shavings on top. Freeze for 15 mins to set the peanut butter. Slice into pieces and enjoy!
Store at room temperature and any leftovers can be stored in the fridge for 3 to 4 days.
Red Lentil and Sweet Potato Curry by @growthegrin
Need a delicious curry in your life? Red Lentil and Sweet Potato Curry is the way to go.
- 1 brown onion
- 4 garlic cloves
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- 10 curry leaves (optional)
- 1/2 tsp chilli flakes (optional)
- 1 tsp turmeric
- 1/2 tsp garam masala
- 1 tbsp curry powder
- 1 tbsp tomato paste
- 1 cup red lentils
- 2 – 3 cups water
- 1 can coconut milk
- 1 large sweet potato
- 1 tsp sea salt (more to taste)
- Black pepper to taste
- Fresh lime
- Pre-heat oven to 180C. Dice the sweet potato into cubes, toss in a little oil and salt and bake in oven for about 20-30 minutes or until cooked and slightly crispy.
- Begin with dicing the onion and mincing the garlic.
- Heat 1 tbsp ghee/oil in a large pot on medium-high heat.
- Add in cumin seeds, mustard seeds, curry leaves and chilli if using. Stir continuously for 2 minutes or until mustard seeds start to pop. Add in onions and a pinch of salt.
- Sauté onions until tender, about 5 minutes. Add in tomato paste and spices, let this sauté for about 5 minutes stirring occasionally.
- Add in lentils and water, bring to a gentle simmer turning down heat to low-medium. Let this simmer until lentils are almost cooked, about 15-20 minutes. Add in coconut cream and bring this to a simmer for a further 10 minutes, adding in baked sweet potato. Add in salt to taste. Turn off heat and squeeze in half a lime.
- Serve with some brown rice, coconut yoghurt and spring onions.