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Recipes

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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…

Vegan Choc and Coconut Milkshake

Posted by: Tintin Sealey

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You will need... 1 frozen banana 1- 2 scoops of Cocofrio Choc Coconut Ice - cream 2-3 tablespoons of raw cacao powder 1 cup of Full fat Coconut milk ¼ cup of raw cashews, soaked overnight   Toppings Coconut Whip Cacao nibs Toasted coconut chips   Method: In a high speed blender add in the cashews and blend. Then add your banana, cacao powder, coconut milk and Cocofrio Choc Coconut ice - cream and blend through until smooth. Divide the mix up between cups and top with Coconut whip, Cacao nibs and toasted coconut chips   Enjoy!!

Vegan Pancakes

Posted by: Tintin Sealey

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How to make: One cup of flour Teaspoon of stevia 2 tablespoons of baking powder Pinch of salt 1 cup of soy milk 2 tablespoons of vegetable oil Directions: Place a pan on the stove on medium heat Combine all the dry ingredients (flour, stevia, baking powder and salt) in a bowl In a seperate cup measure you soy milk and oil together whisking gently Add to the dry ingredients and mix until smooth In the pan spray a light layer on coconut oil and spoon an amount of batter into the pan Let sit until small bubbles form on the surface and flip cook for another 3 minutes and place on a plate for serving Repeat this process until all batter is used or…

Flu Busting Smoothie Bowls for the Winter

Posted by: Tintin Sealey

Green Machine: You will need: Spinach (handful) Banana (1 frozen) Matcha (1 teaspoon) Almond Milk (100ml) Kiwi Fruit (1 whole) Frozen Mango (whole, flesh only) Naked coconut Cocofrio (one scoop) Papaya (a few chunks) Blend together and enjoy! Top with raspberries for an additional antioxidant hit!   This smoothie not only engerises you on the cooler mornings with natural caffeine found in the matcha powder, but it also contains high levels of vitamin c in the kiwi fruit and papaya to help prevent the winter sniffles. Electrolytes found in the coconut water and Naked Cocofrio mean you will be well hydrated and have glowing skin in the dry weather. Fibre found in both the banana and spinach ensures a healthy digestive system. Overall a great…

Aquafaba Meringue Nests

Posted by: Tintin Sealey

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400 grams of canned chickpeas - liquid only ½ a teaspoon of cream of tartar 150g of icing sugar and or caster sugar ½ teaspoon of vanilla extract (optional) Preheat oven to 100 degrees celsius and line a baking tray with baking paper and set aside Drain can of chickpeas reserving the 125ml of liquid (aquafaba) Place the liquid into a mixing bowl with the cream of tartar. Using an electric mixer, whisk until soft peaks are formed. Gradually add in sugar until glossy peaks form (take your time). Spoon the mixture into a piping bag and pipe small circles about 5 cm in diameter onto the baking tray. Bake for around 90 minutes - remove from the oven, let them cool completely before serving.…

Fructose Friendly Crumble

Posted by: Tintin Sealey

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You will need: One cup of oats ⅔ cup of Shredded or desiccated coconut Handful of chopped walnuts 2 tablespoons of flax seeds Drizzle of maple syrup 1 tablespoon of melted coconut oil 8 yellow peached chopped In a bowl place all dry ingredients and mix together. Place a moderate drizzle of maple syrup across the dry ingredients and melted coconut oil - further mix together until slightly moistened. In ramekins place the chopped peaches in each splash a little maple syrup and stir until just coated - note the more maple syrup the sweeter your dessert will be. With a spoon place the crumble mixture on top and place in an oven at 200 degrees celsius for 10 minutes or until the top is…

Easy Vegan Cookies

Posted by: Tintin Sealey

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The wonderful Grace from @thehappycleanvegan has put together an easy 3 ingredient cookie recipe! Perfect for Cocofrio sandwiches. Makes 4 Cookies ½ cup of mashed banana 1 cup of (quick oats) 2 teaspoons of peanut butter To make the cookies mash 1/2 large ripe banana with 1 cup quick oats and 2 teaspoons peanut butter Bake for 15 mins on high. Then place a big scoop of @hellococofrio hazelnut choc ice cream in between two cookies for a delicious vegan treat!

Strawberry Choc Chip Raw Dessert

Posted by: Tintin Sealey

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Strawberry Choc Chip Raw Dessert: Layer 1: Add to a food processor - 1/2 cupalmonds, 1/2 cup cashews, 1/2 cup shredded coconut, 2 tbsp cacao powder, 2 tablespoons of melted coconut oil, 1/4 tsp of Celtic sea salt & 1 cup of medjool dates (pitted and halved). Process until combined and the mixture is sticky and comes together. Press into a lined tray. Layer 2: Add one pint of strawberry choc chip @hellococofrio ice cream to the layer and evenly smooth it out. Place in the freezer for 30 minutes. Layer 3: Mix together in a bowl - 1/2 cup of melted coconut oil, 1/2 cup of cacao powder, 1/3 cup of rice malt syrup, 6 squares of melted vegan raspberry chocolate. Pour on top…

Cocofrio Ice Cream Tart

Posted by: Tintin Sealey

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The ever wonderful Margaret from the @feelgoodfoodie.au has made all our Christmas dreams come true with this incredible Christmas Ice Cream Tart. Diary and gluten free this is also vegan which means the entire party will be happy! #achristmasmiracle Serves 6-8 Biscuit Base: 500g gf hard biscuits (I have used choc chip biscuits) 170g vegan butter at room temperature (coconut based) Ice Cream Filling: 500g tub Cocofrio Choc Raspberry Ripple 25 gf vanilla meringue drops, broken into pieces 1 cup frozen berries, chopped into pieces To decorate: 8 vanilla meringue drops Strawberries Blueberries Raspberries Mint leaves Place biscuits into a food processor and pulse until resembles crumbs. Add vegan butter and pulse until combined. Pour into base of tart tin with removable bottom and spread…
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