We love seeing the creations our Instagram community are cooking up!
Has anyone noticed the days are slightly longer on this side of winter? We have and it’s making us super happy to imagine days filled with more sunshine and time to chill with those we love. This month, our Instagram community seemed to be celebrating all that is lovely and wonderful about fresh seasonal fruits and pops of tropical ingredients – to be honest, we don’t know which one to make first!
Let your kitchen be your canvas, your culinary creations are only limited by your imagination!
If you’d like to be featured in our Top 5 Instagram Cocobella Recipes, remember to tag us over on Instagram with your favourite Cocobella recipe.
Nomadic Fit Foodie – Maqui, pomegranate and goji protein bowl
Ingredients
2 frozen bananas
3/4 cup Cocobella Straight Up coconut water
1/4 cup blueberries (fresh or frozen, both works)
1 heaped tablespoons maqui, pomegranate and goji powder
1 scoop vanilla protein powder
1 tsp coconut oil
Method
Add everything in the blender, and blitz until it’s a smooth consistency.
Pour into a bowl and serve with granola and your choice of seasonal fruit and berries on top.
Wholesome Patisserie – Almond Wheel Chocolate Cupcakes
Ingredients
Cupcakes
2 cups almond meal
1/4 cup raw cacao powder
1/2 tsp baking soda
1/2 tsp Himalayan pink salt
2 eggs
2/3 cup maple syrup
1/3 cup Cocobella Straight Up coconut water
1 tbsp. vanilla bean extract
Frosting
150g dark chocolate, melted
80g butter, chopped into chunks
3-4 cups icing sugar, gluten free
3-4 tbsp. almond milk
Method
Cupcakes
Preheat oven to 180ºC (356ºF) and line a cupcake pan with patty liners, set aside.
In a large mixing bowl, combine almond meal, cacao, baking soda and salt until well combined, set aside.
In a separate mixing bowl, whisk together eggs, maple syrup, water and vanilla.
Gently fold wet mixture into dry, mixing until well combined and smooth.
Spoon batter evenly amongst cupcake liners, filling each liner nearly to the top rim.
Bake for 20-25 minutes or until a skewer inserted into the middle comes out clean.
Cool in pan for 5-10 minutes
Remove and transfer to a wire rack to cool completely.
Frosting
In a double boiler over low-medium heat, melt dark chocolate. Begin frosting whilst chocolate melts, occasionally stirring.
In the bowl of a stand mixer add butter. Using the whisk attachment, whisk the butter for 30 seconds or until just soft.
Gradually add icing sugar, 1 cup at a time.
If chocolate is melted, turn off heat.
Add 1 tablespoon of almond milk after each addition of icing sugar until mixture is smooth and comes together.
Add melted white chocolate and beat mixture for a further 1-2 minutes or until light and fluffy.
Add more icing sugar or almond milk until desired consistency.
Frosting should be smooth, easy to pipe and holds its shape.
Assembly
Prepare a piping bag with a large closed star nozzle (I used a size 11).
Fill piping bag with frosting and pipe rounds on each cupcake.
Serve and Enjoy!
Notes
Store in an airtight container, in the pantry, for 4-5 days.
Pompom Wilderness – Sacha inchi pink bowl + raw caramel slice
Ingredients
3 frozen bananas
Handful of frozen or fresh strawberries
2-3 tablespoons of Cocobella Straight Up coconut water
2 tsp of sacha inchi powder
Method
In a powerful blender (I used my trusty NutriBullet), blend together the banana and coconut water.
Once the consistency is almost completely smooth, add in the strawberries and powder.
Keep blending until consistency is nice and creamy!
Top with your favourite toppings and enjoy!
For an extra sweet-treat, add a portion of your favourite raw slice. Here I’ve used a caramel slice– yum!
Healthiforhappy – Guava and mango sunset smoothie
Ingredients
Guava layer
150g frozen banana
250ml Cocobella Guava coconut water
3/4C frozen raspberries
Mango layer
250g frozen banana
250ml Cocobella Mango coconut water
Method
Add ingredients of each layer (separately) in the blender, and blitz until it’s a smooth consistency.
Pour into a glass jar to serve and garnish with your favourite fruit.
Rawganic – Post-yoga green bowl
Ingredients
2 frozen bananas
1/2 – 3/4 cup frozen mango
1 cup spinach
1 cup kale
1 cup Cocobella Straight Up coconut water
Method
Blend ingredients until a smooth consistency.
Serve topped with more mango, blueberries, raspberries & granola.
