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Cocofrio festive Popsicles

Posted by: Tintin Sealey

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Cool off this festive season with a Cocofrio Popsicle! They are dairy, gluten and fructose free and a great summertime snack that is very simple to make! You will need: 6 popsicle tray & popsicle sticks 1-2 tubs of your favourite flavour of Cocofrio maple or agave syrup fresh raspberries   Method: Take your Cocofrio out of the freezer and leave on the bench for half an hour to soften Begin scooping in your Cocofrio into the popsicle trays - at this point, you can layer your raspberries and any other desired berries. Fill to the top and add in your popsicle sticks and leave in the freezer overnight!   Enjoy!

Vegan Caramel and Chocolate Sauce

Posted by: Tintin Sealey

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Caramel sauce Ingredients: 1 cup pitted dates ½ cup coconut nectar ½ cup coconut milk Pinch of salt 2-3 Scoops of your favourite flavour of Cocofrio (for serving) Chocolate sauce Instructions: Combine all the ingredients into a high-speed blender Blend on high until very smooth and creamy. Adjust the consistency of the sauce by adding more coconut milk accordingly. Serve on your favourite flavour of Cocofrio. Enjoy!

Coconut bliss balls

Posted by: Tintin Sealey

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Our simple Coconut bliss ball recipe is vegan, gluten-free and paleo friendly. The perfect 3 pm pick me up to have on its own or topped onto your Cocofrio.   Ingredients 1 ¾ cups desiccated coconut + extra for rolling 3 teaspoon coconut oil 3 tablespoons agave syrup 3 tablespoons coconut milk ½ teaspoon vanilla 3 scoops of your favourite flavour of Cocofrio (for serving)   Method: Place the coconut and oil in a food processor on high speed until smooth Add the rest of the ingredients and pulse again to combine Shape the mixture into 12 small balls and roll in the extra coconut Chill in the fridge for an hour before serving Serve onto your Cocofrio or simply enjoy on its own!

Strawberry fields smoothie

Posted by: Tintin Sealey

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Ingredients: Two scoops of Cocofrio Strawberry Choc Chip ice cream 1 cup unsweetened almond milk (or as much as you like) 1 tsp vanilla extract 5 - 10 ice cubes 1 cup of strawberries chopped ½ cup of macadamias   Method: Simply pour all ingredients into a high-speed blender and blend until creamy smooth. Pour into glasses. Top with sliced strawberries and desiccated coconut. Enjoy!

Vegan Chocolate Muffins

Posted by: Tintin Sealey

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Dry ingredients: 1 ½ cups gluten-free oat flour ¼ teaspoon salt 1 teaspoon baking soda 1 cup unsweetened cocoa powder Wet ingredients: ¼ cup coconut sugar 3 tablespoons melted coconut oil ½ cup non-dairy milk ½  cup + 2 tablespoons water ¼ cup pure maple syrup 1 teaspoon vanilla extract Toppings: Cocofrio ice cream Raspberries Method Preheat the oven to 175 degrees Celsius. Line a 12 cup muffin pan with cupcake liners and set aside. In a large bowl, sift together the dry ingredients: oat flour, cocoa powder, baking soda and salt Add water and milk to a microwave-safe bowl. Heat in 10-second intervals until just warm.  In a medium bowl, whisk together all wet ingredients - water, milk, coconut oil, sugar, maple syrup and…

Healthy Affogato

Posted by: Tintin Sealey

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Going into Spring affogatos are the perfect afternoon drink. Now you can make your very own healthy version with Cocofrio!     You will need: 1 cup freshly brewed strong espresso coffee Cocofrio ice cream Method: Take two scoops of Cocofrio ice cream and place into your glass. Pour over your fresh espresso coffee and enjoy!  

Avocado chocolate mousse

Posted by: Tintin Sealey

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Ingredients 4 large ripe avocados ⅓ cup Almond milk, unsweetened (or your favourite plant milk) ½ cup maple syrup ¾ cup cocoa powder Choc raspberry ripple Cocofrio ice - cream Method Place all ingredients into a food processor and blend until it is very smooth. May take a minute or two. Place into a sealed container and refrigerate. Serve cold   Enjoy!      

Vegan chocolate pudding cup

Posted by: Tintin Sealey

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Ingredients 2 tbsp whole wheat flour 2 tsp cacao powder ¼ tsp baking soda 1 tbsp coconut sugar or maple syrup ½ tsp plant milk ¼ tsp cacao nibs 1 scoop of Cocofrio Small ramekin bowl Method Place all ingredients except the cacao nibs and Cocofrio into a ramekin bowl or mug and stir until all the ingredients are mixed well and resemble a batter. Sprinkle some cacao nibs over the top Place in the microwave for 1 minute and check if it has cooked. If it has risen and the centre bounces back when you touch it, it is done. Add a scoop of your favourite flavour of Coco Frio (We have used our Hazelnut choc delight)   Enjoy!  

Vegan french toast

Posted by: Tintin Sealey

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Ingredients: 2 - 3 thick slices of soft white, whole grain or gluten-free bread 120 ml of unsweetened Almond or coconut milk 1 tbsp vanilla extract 1 tsp of ground cinnamon 1 tbsp of vegan butter or coconut oil 2 tbsp chickpea flour To serve: Cocofrio ice cream Berry sauce (Recipe below) Maple syrup Method: Mix all ingredients except the bread in a large bowl and place in the fridge for 10 - 20 minutes. Preheat stove to medium heat and grease with 1 tbsp of vegan butter or coconut oil. Dip each slice of bread in the batter for about 20 seconds or until covered on each side. Place on pan and cook until golden brown on each side for roughly 3-4 minutes. Top…

Vegan banana split

Posted by: Tintin Sealey

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You will need.. Banana Coconut whipped cream (see recipe below) 2-3 scoops of Cocofrio ice - cream (We have used Choc raspberry ripple & Sticky date) Strawberries Coconut flakes Nuts and seeds of choice   Directions: Cut the banana in half lengthwise and place it onto a dish Add the whipped cream Add your favorite flavour of Cocofrio Add strawberries, coconut flakes, nuts and seeds   Enjoy!!   To make your coconut whipped cream: 1 can of full-fat coconut milk, chilled for 24 hours prior ½ teaspoon pure vanilla extract   Directions: Chill the can of coconut milk in the fridge for at least 24 hours prior. After chilling the can, open and scoop the solid white coconut cream into a bowl. Discard the coconut…
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