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Recipes

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Vegan Hot Cross Bun & Cocofrio Sambos

Posted by: Tintin Sealey

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Easter is just around the corner and what a better way to celebrate the festivites than with vegan hot cross buns and Cocofrio sambos! Instructions below: INGRIDIENTS Dough 250ml of soy milk (or coconut milk whisked) 1 tsp of fast action easy bake yeast 2 tbs of sugar 2 tbs of canola oil 3 1/2 cups of plain flour 1 tbs of flour (separate for kneading) 2 tsp of mixed spice 150g of dark chocolate chips 1/4 cup freshly squeezed orange juice (or other fruit juice) Crosses: 2 tbs plain (all purpose) flour 1 tbs of Cocoa 1 teaspoon of sugar 2 tbs of water Glaze 2 tbs of sugar 2 tbs of freshly squeezed orange juice (or other fruit juice) Ice Cream: Cocofrio Vanilla…

Dessert Worthy Smoothies with Cocofrio

Posted by: Tintin Sealey

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We can all crave that sweet treat, whether it e the 3pm pick-me-up or the after dinner dessert. Here are some delicious smoothies to satisfy that sweet tooth while also keeping you in shape! Chocoholic:  1 scoop of Cocofrio: Coconut - Choc 1 teaspoon of raw cacao 1 scoop of chocolate protein powder 300 mL of milk of choice or coconut water 1 frozen banana handful of spinach 1 teaspoon of flax seeds Blend together for a thick chocolate shake full of fibre! Sticky Date Delight:   1 scoop of Cocofrio: Vanilla Sticky Date with Pecan 4 - 5 pitted dates 1 teaspoon of maple syrup (optional) 300mL of milk of choice (we like a nut one for this smoothie) 2 tablespoons of oats 1/2 a…

Coconut Custard Tart

Posted by: Tintin Sealey

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Serves 4 Ingredients: Coconut Custard 1 cup of melted Cocofrio Ice Cream (flavour of choice) 3 egg yolks 2 teaspoons cornflower Base 1 cup almond meal 1/4 cup melted coconut oil 1 tablespoon rice malt syrup Pinch of salt Method: Coconut Custard Leave Cocofrio ice cream to sit and melt. Then in a saucepan over heat whisk Cocofrio with egg yolks and cornflour. Continue to whisk until custard thickens. Transfer to a dessert dish to set. Base Heat oven at 200 degrees or 180 degrees if fan forced. Lightly grease a tart pan. In a bowl combine all ingredients and stir together until it forms a soft and moist base. Press evenly into the prepared tart pan. Place tart in oven for 10 minutes. Remove…

Smoothie Bowl

Posted by: Tintin Sealey

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Ingredients: 2 scoops of Cocofrio Choc Raspberry Ripple Ice Cream 1 cup of coconut water Half a frozen banana 1 handful of frozen blueberries 1 kiwi fruit cut into slices 1 tablespoon of shredded coconut 1 tablespoon of chia seeds Method: Combine and blend the Cocofrio Choc Raspberry Ripple ice cream, coconut water, frozen banana and frozen blueberries. Poor into a bowl and top with the shredded kiwi fruit, shredded coconut and sprinkle over the chia seeds.

Antioxidant Smoothie with Cocofrio

Posted by: Tintin Sealey

Recipe - Antioxidant Smothie
Ingredients: 1 frozen banana, a handful of berries of your choice (fresh or frozen), big scopp of Cocofrio Vanilla Sticky Date & Pecan and 250ml of coconut water. Blend and Pour. To check out the video click here

Peppermint chocolate wheel

Posted by: Tintin Sealey

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Ingredients: ½ cup shredded coconut 1/3 cup raw cashes, soaked (soak overnight by placing them into a bowl and cover with water) 1/3 cup coconut oil, melted 4 tbs rice malt syrup (or any sweetener you like such as maple syrup or honey etc) 1 ½ tbs coconut milk 1 tsp peppermint extract 5 ounces dairy free dark chocolate 1 tsp coconut oil Method: Place shredded coconut, soaked cashews, melted coconut oil, rice malt syrup, coconut milk, and peppermint extract into a high-speed blender or food processor. Blend until completely smooth. Refrigerate mint filling until hardened, about one hour. Line a baking tray with baking paper. Scoop out a ½ tbs of chilled mint filling and with your palm gently press down to form a…

Raw Cashew Tiramisu with Cocofrio Iced Coffee

Posted by: Tintin Sealey

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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…