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Recipes

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Raw Cashew Tiramisu with Cocofrio Iced Coffee

Posted by: Tintin Sealey

tiramisu tub
Serves 4 Coffee Cream: • 1/2 cup cashews, soaked overnight and rinsed • 1/2 cup full-fat coconut milk, see note* • 1/2 cup cold-brew coffee concentrate, or espresso • 3 tablespoons rice malt syrup • Dash of salt • 3 tablespoons non-GMO soy lecithin powder, or sunflower lecithin Vanilla Cream: • 1/2 cup cashews, soaked overnight and rinsed • 1/2 cup full-fat coconut milk, see note* • 6 tablespoons rice malt syrup • 2 vanilla beans, beans scraped out • Dash of salt • 1 1/2 teaspoons non-GMO soy lecithin powder, or sunflower lecithin Ladyfinger Layer: • 1 1/4 cups almond flour • 1/4 cup coconut flour • 6 Medjool dates, pitted • 3 tablespoons cold-brew coffee concentrate, or espresso • 3/4 teaspoons vanilla extract…

Vegan Gingerbread Biscuits Ice Cream Sandwich

Posted by: Tintin Sealey

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Make around 20 biscuits Ingredients: 180g all-purpose gluten free flour (or a mixture of 100g white rice and 80g buckwheat) 1.5 tsp baking powder 1 tbs gingerbread spice (cinnamon, coriander, star anise, ginger, nutmeg) 1 tbs cinnamon 4 tbs rice malt syrup 5 tbs barely melted coconut oil (not too warm) ½ cups water Cocofrio Hazelnut Choc Delight Ice Cream Method: Preheat your oven to 180 degrees C Mix the dry ingredients in a bowl Add the rice malt syrup and coconut oil, then stir. By now, you will almost definitely need to add a splash of water, one at a time, and keep mixing until you can roll the dough comfortably into a smooth firm ball. Keep adding the water as necessary if the…
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