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Recipes

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Loco Coco Bliss Balls

Posted by: Tintin Sealey

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Ingredients ½ cup cashews ½ cup almonds ½ cup oats ½ cup shredded coconut ¼ cup cacao powder 1 tbsp chia seeds or flax seeds 1 cup nut butter 20 medjool dates, pitted 2 tbsp coconut oil 2 tbsp rice malt syrup 1 tsp vanilla extract ½ cup extra shredded coconut (optional)   Method Put all ingredients in a food processor and blend until smooth or to a desired consistency. In the palm of your hand, roll mixture into evenly sized balls. (Aprox. 1-2 tbs in size) Place extra shredded coconut in a bowl and roll each ball in coconut until well coated. Place balls in the freezer for 1-2 hours to set. Serve up with a scoop (or 2!) of your favourite cocofrio ice…

Vegan Brownies

Posted by: Tintin Sealey

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Ingredients: 2 cups all-purpose flour 1 cup of cocoa powder 2 cups of coconut sugar 1 tsp baking powder ½ tsp salt 1 cup vegan buttermilk (1 tbsp lemon juice + 1 cup soy milk) 1 cup of vegetable oil 1 tsp vanilla extract Cocofrio ice cream   Method: Preheat oven to 180 degrees Celsius and spray a 9x9 inch square baking dish with non-stick spray and line the bottom with parchment paper. Set aside Sift the flour and cocoa powder into a mixing bowl and add the sugar, baking powder and salt. Prepare the vegan buttermilk by adding 1 tbsp lemon juice into a measuring jug and then adding soy milk up to the 1 cup line. Allow to sit for a minute to…

Chocolate chip ice cream sandwiches

Posted by: Tintin Sealey

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Ingredients: ⅔ cup refined coconut oil melted ⅔ Cup coconut sugar ⅔ cup vegan brown sugar ½ cup unsweetened vanilla almond milk 2 teaspoons vanilla 2 ½ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder ½  teaspoon of sea salt 1 ½ cup vegan chocolate chips Cocofrio ice cream Method: Heat oven to 175 degrees Celsius. In a large bowl, mix coconut oil, sugars until well mixed. Stir in almond milk and vanilla. Stir in flour, baking soda, baking powder and salt until dough forms. Stir in chocolate chips. Drop dough by slightly rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 11 - 14 minutes or until edges are light brown and tops look set. Cool for 1 minute…

Vegan mixed berry crumble

Posted by: Tintin Sealey

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  Servings: 6 people   Ingredients: 500 grams of frozen berries ¼ cup of coconut sugar 1 tbsp cornstarch Juice of 1 small lemon ¾ cup all purpose flour ½ tsp baking powder ¼ tsp. Baking soda ¼ tsp salt ¼ cup vegan butter or coconut oil 2 tbsp non - dairy milk Favourite flavour of Cocofrio ice cream Method: Preheat the oven to 190 degrees celsius. Spray a 6 cast iron skillet with cooking oil and set aside. In a small bowl, combine frozen berries, coconut sugar, cornstarch and lemon juice. Stir together and set aside while making the dough. In a separate mixing bowl, combine flour, baking powder, baking soda and salt. Add the butter in small cubes and mix it in with…

Vegan Pancake’s

Posted by: Tintin Sealey

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Ingredients: 1 ¼ cup non-dairy milk 1 ½ tbsp maple syrup 1 tsp vanilla extract 1 ½ tbsp melted coconut oil, plus more for cooking 1 medium ripe banana ½ tsp sea salt 2 tsp baking powder ⅓ cup of cocoa powder ¼ cup almond flour ¾ cup gluten free all purpose flour ¾ cup gluten-free oat flour 1 - 2 scoops of your favourite Cocofrio ice cream Method: In a large bowl, add oat flour, gluten-free flour, almond flour, cocoa powder, baking powder and salt. Whisk to combine and set aside. In a separate bowl, add banana and mash. Add in melted coconut oil, vanilla extract and maple syrup and whisk. Add in non-dairy milk and continue to whisk. Add wet ingredients to the…

Vegan Raspberry Ripple smoothie bowls

Posted by: Tintin Sealey

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Ingredients: 1 frozen banana 1 cup of frozen raspberries 1 cup of coconut milk 1 tablespoon chia seeds 1 tablespoon cacao powder 4- 5 ice cubes 1-2 scoops of Cocofrio Raspberry Ripple ice cream   Toppings: Coconut flakes Granola Fruit of choice Instructions: Combine the banana, raspberries, coconut milk, chia seeds, cacao powder, ice and Cocofrio in a high-speed blender and blend until smooth. Divide between two serving bowls. Top with granola, coconut flakes and fruit of choice. Enjoy!.  

Mango Magic bowls

Posted by: Tintin Sealey

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Ingredients: 2 large mangoes peeled, chopped and frozen 1 - 2 cups of coconut milk 1 - 2 scoops of Cocofrio Mango ice - cream 1 frozen banana   Toppings: Chia seeds Coconut flakes Sliced mango Berries   Method: Place frozen banana, mango, Cocofrio ice cream and milk in a high-speed blender. Blend until smooth Divide the mango smoothie between 1 - 2 bowls. Top with toppings of your choice. Enjoy!

Vegan chocolate waffle sandwiches

Posted by: Tintin Sealey

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Ingredients: 1 ½ cups whole wheat or spelt flour ½ cup of organic raw cocoa powder ¼ cup of organic pure cane or coconut sugar 1 tablespoon baking powder Pinch of salt 1 ⅔ cup unsweetened almond or coconut milk 2 scoops of your favourite flavour of Cocofrio Method: Preheat waffle maker. In a medium-size bowl, combine the flour, cocoa, sugar, baking powder, salt. Add nut milk, oil and vanilla, mix until combined. Pour batter onto the waffle iron, close and cook for about 3-4 minutes. Gently remove waffles and serve right away. Place Cocofrio ice cream onto waffles and place another waffle on top to create your waffle sandwich.   Enjoy!  

Lean green smoothie machine

Posted by: Tintin Sealey

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Summertime calls for lean and green smoothies! Feel and look even better with our new recipe! Ingredients: ½ avocado Handful baby spinach A big piece of cucumber ½ banana Scoop of ice Coconut water 1 scoop of Cocofrio’s Naked Coconut ice - cream   Method: Blend all ingredients into a high-speed blender. Once consistency is smooth pour into glasses and enjoy.  

Vegan Iced Chocolate

Posted by: Tintin Sealey

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Ingredients 2 cups ice 1 can (400ml)  full-fat coconut milk 1/2 cup + 2 tablespoons cold water 5 tablespoons of cocoa powder 5 tablespoons cane sugar (or any sweetener) 1 teaspoon vanilla extract Vegan Chocolate Sauce (you can make your own from our recipe here!) 2 Scoops of Cocofrio Ice Cream (Your choice of flavour) Method In a blender, combine all the ingredients (except the Cocofrio ice cream), and chocolate sauce. Pulse to break down the big ice chunks, then blend on high until you are happy with the consistency. Drizzle chocolate sauce on the insides of your serving glasses and fill with the iced chocolate mixture. Add a scoop of ice cream to each glass, and top off with your desired amount of chocolate…
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