Cocobella Community Top 5 for March

Raspberry Bounty Truffles by @ohmy.treats

We made a version of these in an Easter Egg shape for something extra fancy!  

*Makes about 10-12 truffles

For the truffles:

• 2 cups desiccated coconut
• 100ml coconut cream
• 60g Fresh/frozen (defrosted) organic raspberries
• 2 heaped dollops Cocobella coconut yoghurt
• 3 Tbsp pure maple syrup/ sweetener of choice
• 1 tsp vanilla extract
• 50ml vanilla almond milk
• 1 tsp beetroot powder

Coating:

• 150g Vegan Choc Baking buttons
• 1 Tbsp organic cacao powder
• 2 Tbsp coconut oil

(optional: sliced almonds to decorate)

Method:

1. Simply add all the ingredients aside from the coating ingredients to your high speed food processor. Adjust the quantity of the almond milk needed depending on the stickiness of the truffles.
2. Using about 1 tbsp of mixture, roll as many balls as you can. Place in a container in the fridge for about 15min to firm up.
3. Melt the vegan chocolate buttons with the cacao and coconut oil, stirring constantly until all has melted together nicely.
4. Take out the balls from the fridge and dip each ball into the melted chocolate – placing each on a wire rack.
   *If using any decorations on the truffles, now is the time to do so and decorate the truffles so it sticks to the chocolate coating.
5. Refrigerate the truffles for a further 30min before indulging!

(Tip: Keep the truffles refrigerated at all times so the chocolate doesn’t melt)

White Choc and Raspberry Muffins by @theplantbasedpom

I recently made my own vegan white chocolate. It was honestly just so that I could make these muffins! They’ve become a weekly bake in our house and don’t last long.

You can use fresh berries if you like – you just may need a few more.

Ingredients:

• 2 cups plain flour
• 1 cup of sugar
• 5 Tsp baking powder
• Pinch salt
• 1 cup soy milk
• 1/3 cup canola oil
• 1 Tsp lemon juice or Apple Cider Vinegar
• 3 Tbsp Cocobella natural  or vanilla yoghurt
• 5 Tsp vanilla extract
• 1 cup frozen raspberries
• 1/2 cup chopped vegan white choc or chips

Method:

1. Mix dry ingredients in a bowl.
2. Mix set ingredients in another bowl.
3. Fold the wet into the dry until combined, don’t over-mix!
4. Finally fold in the raspberries and white choc chips.
5. Divide the mix between 8-10 muffin cases and then bake for 30 mins at 180°C
6. Allow to cool before eating!!

No Bake Protein Berry Caramel Slice Bars by @thektdaily

You had me at no bake.

Base: 

• 1 ½ cups oat flour
• 1-2 tbsp caramel or vanilla protein powder
• 2 tbsp coconut oil
• 2 tbsp maple syrup

Caramel: 

• 1 cup pitted medjool dates
• 1 – 2 tbsp smooth peanut butter
• 2 tbsp Cocobella Vanilla Coconut Yoghurt 
• 1 tbsp water (if needed to blend)

Top: 

• Mixed berries
• Melted dark chocolate

Method:

1. Combine base ingredients together and press into a small/medium rectangular pan. Place in freezer while preparing caramel layer.
2. Blend all caramel ingredients together until smooth. Pour mixture over base evenly and place  back in freezer for 10 mins.
3. Scatter mixed berries over the caramel layer and drizzle with melted chocolate. Place in the freezer once more for 10mins and then slice and serve. Slice can be kept in the fridge or freezer.

Chocolate Caramel bars by @nourishandflourishsyd

If you are going to eat chocolate this is a nourishing way to do it.

Ingredients

Base:

• 2 cups almond meal + 1 cup dates

Fillings:

• 1 avocado, mashed
• 1/3 cup nut butter
• 1/3 cup maple syrup
• 1/2 cup cacao powder
• 1/4 cup Cocobella coconut yoghurt 

Topping

• 90g dark chocolate, melted
• Roasted almond

Method:

Base: combine in food processor and press firmly onto a lines baking tray.
Fillings: pour on top of base
Toppings: drizzle on top of filling then freeze for 3 hours or until chocolate is firm

Brekkie Bowl by @kindnessthroughfood

Ingredients

• Quick Oats
• Cinnamon
• Protein Powder

Topping:

• frozen berries
• nuts (cashews, almonds and walnuts)
• crunchy peanut butter
• drizzle of hazel spread @pana_organic
• Cocobella vanilla yoghurt 
• chia seeds and @ulu_hye cocoa dust

Method:

1. Cook up quick oats with some cinnamon and protein powder (optional) on stove top on medium heat with some plant based milk for a 5-10 mins. Stir consistently. Add some additional water or plant based milk if it gets too dry.
2. Bowl up oats and add your fave toppings. I added Cocobella vanilla yogurt, frozen berries, nuts, PB, hazel spread and cocoa dust. Sprinkle of chia seeds to finish it off.