Comfort food was very much still the order of the day in August and you guys did not disappoint with these creations. Keep reading if you need a recipe for some gooey choc chip cookies, fudgy brownies, spiced pear pancakes, caramalised banana layered brekkie or cute yoghurt pots. We hope you are all staying safe and well and we can’t wait to share some of your Spring recipes!! Share them via #cocobellarecipe or @purecocobella
Gooey Vegan Choc-Walnut Cookies by @plantiful.peninsula
The pic says it all for these really. We would say more but we know you are already on the way to the kitchen to make these.
Ingredients
- 125g Cocobella coconut yoghurt
- 100ml EVOO
- 150g brown sugar
- 100g raw sugar
- 300g flour
- 1tsp tapioca flour
- 2tsp baking powder
- 1tsp kosher or crystal salt
- 1.5 cups dairy free dark choc chips
- 1.5 cups chopped walnuts
Method
- Preheat oven to 200*C
- Beat the yoghurt, oil and sugars until smooth and thick. Add in all the other ingredients except the chocolate and walnuts and mix firmly until a smooth dough forms, mix through your
- chocolate and walnuts and form into balls (I weighed mine; 75g)
- Place onto a baking tray, do not flatten the balls, and bake for 10min
This dough can be kept in the fridge for up to 5 days, we like to cook just a few at a time so we can always have warm, fresh baked cookies.
Secret Ingredient Fudgy Brownies by @Li.Pippi
“I like to keep my brownies in the fridge overnight before indulging. They will firm up a little and taste even better… if you can wait that long that is! These puppies also freeze very well if you have leftovers…which I doubt!!!”
Ingredients
Dry:
- 100g Monkfruit sweetener
- 50g cacao powder
- 33g coconut flour
- 25g flaxseed meal
- 10g baking powder
- 3g baking soda
Wet:
- 509g Baby Peas 2x tins
- 110g Sugar free Maple Syrup
- 26g Coconut oil
- 80g Cocobella Coconut Yoghurt
- 8g vanilla extract
Ganache:
- 55g Cocobella Coconut Yoghurt
- 13g powdered peanut butter
- 20g Cacao powder
- 80g Sugar free Maple Syrup
Method
- Mix dry ingredients in a bowl
- Drain two tins of peas and blend with all the wet ingredients
- Add wet mix into your dry mix and stir to combine. Be careful to not over mix. If the batter is too thick, add more Cocobella Coconut Yoghurt. If it’s too thin, add coconut flour.
- Grease a 8×8 tray, pour in mix and bake @200 degrees for 40 minutes. You can basically eat this raw so when unsure, underbake instead of overbake!
- When cake is cool, mix the ingredients for the ganache and pour over your cake.
- Decorate and enjoy!!!
Spiced Pear Vegan Pancakes by @sophigoh
Congratulations to our first top 5 winner from Singapore! These sweet and sophisticated pancakes remind us of that pretty city. Make these if you are craving an overseas shopping stop.
2-3 servings
Ingredients
Pancakes:
- 1 cup whole-wheat flour
- 1 tablespoon brown sugar
- 1 tablespoon baking powder
- 1/2 tsp ground cinnamon
- 1 cup unsweetened plant-based milk
- 1/4 cup Cocobella natural yogurt
- 1 teaspoon vanilla extract
- 2 tsp oil or vegan buttery spread
To serve:
- 2 Packham pears, chopped
- 1/2 tsp ground cinnamon
- 3 tsp maple syrup
- Cocobella natural yogurt
- Chopped walnuts
Method
- Combine dry ingredients in a mixing bowl. Add milk, yogurt, and vanilla extract. Whisk until traces of flour are no longer seen, taking care not to over mix the batter.
- Heat oil or vegan buttery spread in a non-stick pan over medium heat. Scoop ~1/4 cup of batter onto the pan and cook for ~2 min on each side. The pancake is ready to flip when the bottom is golden and the edges look dry.
- Toss pears in cinnamon and maple syrup. Serve over pancakes with a dollop of yogurt and a sprinkle of chopped walnuts.
Caramelised Banana Layered Brekkie by @poojaa.anand
She had us at caramelised banana.
Ingredients
- 1/3 cup chia seeds soaked overnight in almond milk and vanilla extract
- 3 tbsp homemade granola
- Caramalised banana
- Cocobella Coconut yogurt
Method
- Layer your ingredients as pretty or messy as you like and enjoy!
Yummy Yoghurt Pots from @gut_the_crap
This post grabbed our attention because of the lovely lockdown caption from EM
“𝘚𝘰𝘮𝘦𝘵𝘪𝘮𝘦𝘴 𝘺𝘰𝘶 𝘸𝘪𝘭𝘭 𝘯𝘦𝘷𝘦𝘳 𝘬𝘯𝘰𝘸 𝘵𝘩𝘦 𝘷𝘢𝘭𝘶𝘦 𝘰𝘧 𝘢 𝘮𝘰𝘮𝘦𝘯𝘵 𝘶𝘯𝘵𝘪𝘭 𝘪𝘵 𝘣𝘦𝘤𝘰𝘮𝘦𝘴 𝘢 𝘮𝘦𝘮𝘰𝘳𝘺 – 𝘋𝘳 𝘚𝘦𝘶𝘴𝘴
My daughter and I whipped these together for breakfast not long ago and have done so since. We then sat outside to eat them, nowhere to go, nowhere to be….just us, our food and conversation 💕
I walked past an older lady yesterday, walking her dog. My daughters were running to see the ducks and stopped to see her dog. 𝘈𝘭𝘸𝘢𝘺𝘴 𝘢𝘯 𝘢𝘸𝘬𝘸𝘢𝘳𝘥 𝘵𝘩𝘪𝘯𝘨 𝘢𝘵𝘮 𝘢𝘯𝘥 𝘐 𝘤𝘳𝘪𝘯𝘨𝘦 𝘦𝘷𝘦𝘳𝘺 𝘵𝘪𝘮𝘦 𝘐 𝘴𝘦𝘦 𝘢 𝘥𝘰𝘨 𝘣𝘦𝘤𝘢𝘶𝘴𝘦 𝘐 𝘬𝘯𝘰𝘸 𝘸𝘩𝘢𝘵 𝘩𝘢𝘱𝘱𝘦𝘯𝘪𝘯𝘨 𝘯𝘦𝘹𝘵… 𝘬𝘪𝘥𝘴 𝘥𝘰𝘯’𝘵 𝘶𝘯𝘥𝘦𝘳𝘴𝘵𝘢𝘯𝘥 𝘵𝘩𝘦 𝘸𝘩𝘰𝘭𝘦 𝘴𝘰𝘤𝘪𝘢𝘭 𝘥𝘪𝘴𝘵𝘢𝘯𝘤𝘦 𝘵𝘩𝘪𝘯𝘨. She was absolutely lovely and told me as I walked off how lucky I am to have them right now, little people to keep me busy. 𝘍𝘰𝘳 𝘢𝘭𝘭 𝘵𝘩𝘦 𝘵𝘪𝘮𝘦𝘴 𝘐 𝘤𝘰𝘮𝘱𝘭𝘢𝘪𝘯….𝘐 𝘩𝘢𝘥 𝘵𝘰 𝘵𝘩𝘪𝘯𝘬, 𝘴𝘩𝘦 𝘪𝘴 𝘳𝘪𝘨𝘩𝘵.”
Ingredients:
- 1 cup Cocobella Vanilla Coconut Yoghurt
- 1/2 cup gluten free muesli of choice
- Handful of frozen berries
Method:
- Add yoghurt to bottom of jars and top with muesli and frozen berries.
