We love seeing the creations our Instagram community are cooking up! Here’s our February round up, where we keep that summer feeling alive even though the temperature is starting to drop.
First up, we have Taylor’s Matcha Overnight Oats they’re a sure-fire way to get you going in the morning. Check out the recipe below for an easy breakfast boost.
Ingredients:
½ cup of rolled oats
½ cup of almond milk (or your own milk preference)
½ cup of Cocobella coconut water 1 tbsp of Greek or natural yogurt
1 teaspoon of rice syrup
Method:
Place the oats, almond milk, coconut water, matcha powder, yogurt and rice syrup to a small bowl and stir to combine. Transfer mixture to a secure jar or container and place in the refrigerator overnight (or for at least 8 hours).
When ready to serve add any of the following: Fresh fruits; strawberries, blueberries, raspberries, passion fruit, figs, plums, pear, peaches, pomegranate seeds, blackberries, apple, rhubarb, kiwi, banana, cherries. Nuts and seeds; cashews, almonds, macadamias, hazelnuts, walnuts, brazil nuts, pepitas, sunflower seeds Dried fruits; dried cranberries, goji berries, mulberries, dried wild figs, dried blueberries, Inca berries, coconut flakes
Serves:
Adjust quantities to suit your appetite.
by Elsas Wholesomelife
These super easy icy pops from Ellie will have you creating your own fruit bowl version in no time!
Ingredients:
Cocobella Coconut water Cut fresh fruit (Ellie used blueberry, mango and strawberry and passionfruits)
Method:
Half fill your icy pole moulds with Cocobella. Add any fresh fruit you wish to use. Top up with Cocobella until mould is full. Freeze overnight, once frozen pop out of mould and enjoy!
Serves:
Adjust quantities to suit number of icy pole moulds you have.
Image by: Estelle Allen
Estelle’s peanut butter and blueberry smoothie is both indulgent and nutritious. Perfect for when you are on the go!
Ingredients:
1/2 cup frozen blueberries
1 tsp ground cinnamon
1 tbsp natural peanut butter
1/2 cup Cocobella
1/2 cup almond milk
1 cup ice cubes
1 tsp psyllium husk
1cm fresh ginger root
Protein powder of your choice
Method:
Blend All the ingredients until smooth. Topped with extra cinnamon, a dollop of peanut butter, pumpkin seeds, and sunflower seeds.
Serves:
Adjust quantities to suit your appetite.
Image by Food Mood Kitchen
Pretty as a picture, we are loving these raw cheesecakes from Ella!
Ingredients:
Base
1 cup almonds 6 dates (soaked)
1 tsp vanilla essence
Pinch of salt
Filling
1 ¼ cup cashews (soaked overnight)
¾ cup Cocobella coconut water
Juice of ½ a lemon
¼ cup plus a drizzle more of maple syrup
¼ cup melted coconut oil
Pinch of salt
1 cup fresh raspberries
Method:
Base
Place almonds into your food processor and mix until they become small pieces. Add the soaked dates, vanilla essence and a pinch of salt to the food processor. Line cupcake tin with paper liners, and press about 1 tablespoon of the crust mixture firmly into the base. There is enough mixture for 10 cupcakes however if you prefer a thicker or thinner base, fill accordingly. Place one upside down raspberry in the center of each liner.
Filling – Layer One
In your food processor, pulse half of the cashews, Cocobella, lemon juice, maple syrup and salt for a couple of minutes. Then add ½ the coconut oil and blend again until smooth. Fill the liners evenly with the first layer of filling, working around the raspberry.
Filling – Layer Two
As per layer one, pulse the remaining cashews, Cocobella, lemon juice, maple syrup and salt for a couple of minutes. Then add raspberries and coconut oil and blend again. Pour the pink filling on top of the previous layer. Freeze overnight and when ready to serve thaw for ten minutes before serving. Layer one In your food processor pulse the half the cashews, Cocobella, lemon, maple syrup and salt for a couple of minutes. Add the ½ the coconut oil and blend again until smooth. Fill the liners evenly with the first layer of filling working around the raspberry.
Serves:
Makes 10 raw cheesecakes.
Image by Nomadic Fit Foodie
Monika’s Acai bowl is a delicious combination of breakfast and dessert.
Ingredients:
4 frozen bananas
1/4 cup Cocobella coconut water
2 tbsp acai powder 1/4 cup blueberries
A handful frozen pineapple chunks
Method:
Place all ingredients into a blender and mix to smooth.
Pour into a bowl and top with coconut chips, chocolate chunks, pomegranates and peanut butter.
Serves:
Adjust quantities to suit your appetite.
We love featuring your recipes! Head over to Instagram and tag @purecocobella so we can share your delicious creations with our community too.
