Coconut and Berries

Healthy, Vegan Recipes by Emma Potts

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Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)

Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)

Vegan Hazelnut-Coffee Mousse | coconutandberries.com

I finally managed to whittle down my out-of-control nut butter stash to just 2 jars  - 1 peanut, 1 almond (coconut butter and tahini don’t count 😉 ) but then my cupboard was looking a little bare so I had to restock again (!) and decided to do so with some of the homemade variety. 

Roasted Hazelnuts

If you haven’t made your own nut butter before,  I urge you to remedy that now. It’s so easy, you can control the added ingredients (most of the store-bought varieties still contain unnecessary palm oil), it’s much cheaper than buying it and roasted nuts make your house smell amazing!

Hazelnut butter is a good one to start with since hazelnuts are on the higher fat end of the nut spectrum which makes them quicker to blend and gives you a super silky end product. And remember, nuts contain the good kind of fat which is so important for both physical and emotional health, so don’t be afraid of them! 

Homemade Hazelnut Butter

Once you’ve got a lovely jar of homemade hazelnut butter you’ll of course have to make my favourite Hazelnut Butter Chocolate Chip Muffins! 

Vegan Hazelnut-Coffee Mousse | coconutandberries.com

But for this recipe, as mad as it might sound to some, I wanted to go chocolate-free. 

I bet if you played the word association game and asked people to name the first word they think of when someone says “hazelnuts”, it would be chocolate. And you’d definitely be in the minority if you didn’t like Nutella growing up….

But, as much as I’m a fan of the chocolate/hazelnut thing, hazelnuts are amazing in their own right and other pairings are also worth exploring.

Vegan Hazelnut-Coffee Mousse | coconutandberries.com

Coffee and hazelnut is another magical combination but until now I’d only had it with chocolate in the mix too, as in my Healthy Mocha-Hazelnut Shake. Another must-try!

Vegan Hazelnut-Coffee Mousse | coconutandberries.com

You honestly do not miss the chocolate one bit in this recipe. The mousse is sweet and creamy, with a rich, nutty depth and kiss of caramel flavour from the coconut sugar.  I didn’t want it to be too heavy so instead of going all out on the nuts, I used silken tofu as the base. You don’t taste it so don’t worry if it sounds strange!

See my Little Lemon Pots  and Blueberry Coconut Cream Parfaits for other tofu desserts.  

Vegan Hazelnut-Coffee Mousse | coconutandberries.com

I especially love the Hazelnut-Coffee Mousse layered up with sliced bananas and chopped roasted hazelnuts for some crunch. It’s a really easy, pretty wholesome, and outrageously delicious dessert!

Vegan Hazelnut-Coffee Mousse | coconutandberries.com

 

Print
Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)

Serving Size: 3-4 Servings

Ingredients

  • 1 x 200g/7oz pkg Silken tofu, drained ( I use Clearspring Organic )*
  • 1/4 C Roasted hazelnut butter*
  • 1/4 C Coconut sugar
  • 1 Tbsp Maple syrup (optional, if you like your desserts on the sweeter side)
  • 1/2 tsp Vanilla extract
  • 1 tsp Instant coffee (I used Four Sigma Foods Mushroom Coffee with Chaga & Cordyceps)
  • To serve:
  • 1/4 C Roasted hazelnuts, roughly chopped
  • 1 Ripe banana, sliced

Instructions

    To make hazelnut butter:
  1. Preheat oven to 190C/400F, spread hazelnuts in a roasting dish/tray and roast for approx 10 minutes. Remove from the oven, wrap the nuts in a tea towel and rub together vigorously to remove most of the skins ( don't worry if a few don't come off). Place the skinned nuts into a food processor with a large pinch of salt and process until smooth. This can take at least 10 minutes. You will need to stop and scrape down the sides a few times at the beginning.
  2. For the mousse:
  3. Blend all ingredients in a food processor or high-powered blender until smooth. Pour into a bowl and refrigerate for at least 1 hour. When ready to serve, spoon into small glasses or ramekins, layering with sliced banana and roasted hazelnuts if desired.

Notes

*If using unsalted hazelnut butter, add a pinch to the mousse ingredients when blending.

*If you're using a larger pkg of tofu and have some spare, try adding it to a smoothie for a creamy texture and protein boost!

3.1
http://www.coconutandberries.com/2015/06/03/vegan-hazelnut-coffee-mousse-banana-crunch-parfaits/
 

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Have you tried making your own nut butter yet? What’s your favourite flavour? 

If you’re new to Coconut and Berries, please sign up for email updates and join me elsewhere!  I’m on Facebook, Pinterest, Instagram (@coconutandberries), Google +and Twitter! You can also follow Coconut and Berries with Bloglovin or Feedly.

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June 3, 2015 —

Sun-Dried Tomato Pesto & Asparagus Quinoa Salad

Sun-Dried Tomato Pesto & Asparagus Quinoa Salad

Sun-Dried Tomato Pesto & Asparagus Quinoa Salad | coconutandberries.com

After making my Mini Vegan Pizza Potato Skins the other week, I had a little jarred sun-dried tomato paste left which I used to make a quick quinoa dish for lunch. I hadn’t anticipated it being that special but I loved it so much that I decided I’d have to make something similar to share with you all here.   

Vegan Sun-Dried Tomato Pesto|coconutandberries.com

Since I’d finished up all the sun-dried tomato paste and also because I wanted everyone to be able to make this recipe, I made my own sun-dried tomato pesto from scratch. I’m calling it a “pesto” rather than a “paste” as I left it a little chunkier and added some pine nuts to the mix for even more flavour and texture.

Vegan Sun-Dried Tomato Pesto|coconutandberries.com

If you can get your hands on a readymade vegan version then you could of course use that but this recipe requires only a few easy-to-find ingredients and a minute in the food processor so it’s really not much effort.

Sun dried tomatoes have such an incredible sweet, savoury flavour that this pesto adds a bit of pizzaz to anything it touches.

Sun-Dried Tomato Pesto & Asparagus Quinoa Salad | coconutandberries.com

I mixed a good few spoonfuls of the pesto into fluffy quinoa, along with some fresh vegetables, for a delicious meal that is just as good eaten immediately as it is the following day from your lunchbox! 

Sun-Dried Tomato Pesto & Asparagus Quinoa Salad | coconutandberries.com 

I’m trying to eat as much asparagus as I can before the season’s over and it is particularly lovely in this dish but Tenderstem broccoli or French green beans would also be good options. Cherry tomatoes add little juicy pops of sweetness throughout and balance the rich flavours nicely.

Sun-Dried Tomato Pesto & Asparagus Quinoa Salad | coconutandberries.com

I especially love this quinoa Salad over a couple of handfuls of fresh spinach with a squeeze of lemon and a dollop of homemade hummus!

Sun-Dried Tomato Pesto & Asparagus Quinoa Salad | coconutandberries.com

Print
Sun-Dried Tomato Pesto & Asparagus Quinoa Salad

Yield: 4 Servings (6 as a side)

Sun-Dried Tomato Pesto & Asparagus Quinoa Salad

Ingredients

  • 1/2 C Sun-dried tomatoes, divided (dry-packed kind)
  • 1/2 C Basil (loosely-packed), divided
  • 1 Clove of garlic
  • 2 Tbsp Toasted pine nuts
  • 1 Tbsp Nutritional yeast
  • 3-4 Tbsp Olive oil
  • 3/4 C Quinoa
  • Couple of big handfuls of spinach
  • 1 C Cherry tomatoes, halved
  • 1 Bunch of asparagus (approx 200g), woody ends snapped off/trimmed
  • 1 Tbsp Lemon juice
  • Salt & Pepper
  • Hemp seeds (optional)

Instructions

  1. Rinse the quinoa well then place in a pan over medium heat with 1 1/2 C water. Bring to the boil then reduce heat and simmer for 10-15 minutes until all the water is absorbed. Stir in the spinach then re-cover and leave for at least 10 minutes before fluffing with a fork.
  2. Soak the sun-dried tomatoes in hot water for 30 minutes while the quinoa is cooking, then drain (reserving a little water).
  3. Add 2/3 of the sun-dried tomatoes to a food processor with half the basil, the garlic, pine nuts, nutritional yeast and salt and pepper and pulse to combine. Stream in the olive oil while the motor is running and process until a thick paste (leave a little texture). You can add a Tbsp or so of the tomato soaking water for a looser consistency.
  4. Steam the asparagus for 2-3 minutes then refresh in cold water and chop each stem into 2 or 3 pieces.
  5. Roughly chop the remaining sun-dried tomatoes and basil.
  6. Stir the pesto into the quinoa, followed by the asparagus, cherry tomatoes, sun-dried tomatoes, basil & lemon juice.
  7. Check for seasoning and sprinkle with hemp seeds (if desired).
3.1
http://www.coconutandberries.com/2015/05/25/sun-dried-tomato-pesto-asparagus-quinoa-salad/

Sun-Dried Tomato Pesto & Asparagus Quinoa Salad | coconutandberries.com

What are your favourite recipes for packed lunches or to take along to picnics and BBQS? 

If you’re new to Coconut and Berries, please sign up for email updates and join me elsewhere!  I’m on Facebook, Pinterest, Instagram(@coconutandberries), Google + and Twitter! You can also follow Coconut and Berries with Bloglovin or Feedly.

 

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May 25, 2015 —

Review: Healthy Nibbles Box

Review: Healthy Nibbles Box

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Healthy snacks delivered to your door? I’m in! 

The home delivery snack box thing has definitely become popular in the last few years.  More and more of us are looking for healthier options and though they are getting more widely available, nothing beats the convenience (and fun!) of a neatly packaged box of goodies delivered straight to your door.

My Healthy Nibbles are a snack box company with 4 different box sizes, each of which can be tailored to suit dietary requirements including gluten-free, paleo, vegan and “original”. 

 DSC_0119

I was lucky enough to give one of their vegan boxes a spin and wanted to share my thoughts with Coconut and Berries’ readers. 

Each box is available as a weekly or monthly subscription, or as a single purchase and the selection of healthy snacks from both established brands and artisan suppliers is constantly changing. I love the element of surprise with these things and because my box was all vegan and healthy I knew I’d be able to eat it all! 

 I ripped into that pretty pink tissue as fast as I could… 

 DSC_0199

 …to reveal SO many snacks! I wasn’t anticipating quite so much and judging by the prices I’ve seen some of the individual products sold at, the Healthy Nibbles boxes seem very good value. 

There was a nice selection of familiar and unfamiliar products as well as sweet and savoury. 

Clearspring Organic: Tamari Roasted Sicilian Almonds

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I’m a big fan of Clearspring and have talked about them on the blog before. All their products are fantastic quality and their snack packs are no exception. These savoury roasted almonds are great for stashing in your handbag for an on-the-go snack or for sprinkling on salads for some crunch and protein power. 


Ombar: Coco Mylk Buttons 

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These are amazing! Doesn’t everyone love chocolate buttons?  Somehow chocolate buttons are more fun to eat than a bar and they were definitely one of my favourites growing up. Though I’m a fan of the dark dark stuff these days, I make an exception for Ombar “mylk” chocolate which is really high quality, raw, vegan and organic. It’s been a long time since I’ve had regular milk chocolate but Ombar coco mylk chocolate is possibly even creamier! I’ve tried all the bars before but not the buttons so these were a real treat. 


The Food Doctor: Savoury Roasted Soya

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I’ve been making (moderate) efforts to curb my sweet tooth lately so great-tasting savoury snacks are very welcome. These roasted soya beans from The Food Doctor are tasty, filling and seriously nutritious. I wonder if they make them in big bags..?

Nudie Snacks: Premium toasted coconut chips

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I love that coconut is getting so much attention these days.  I was way ahead of the game obviously 😉

Nudie Snacks are tapping into the coconut trend with their simple but delicious coconut chips. They’re just toasted coconut chips with a tiny bit of salt and sugar for flavour. I’ve been enjoying grabbing a handful as a snack all on their own or sprinkling them on porridge, smoothies, ice cream and even salads. 


Get Fruity: Scrumptious Strawberry

Made from oats, fruit and coconut oil, this is a nice little snack for a growling tummy at 11am. I like that this is nut-free since so many of the snack bars on the market aren’t but the bit of fat from the coconut oil helps slow digestion and keep you satisfied for longer. Get Fruity also use gluten-free oats so these bars are suitable for anyone with a gluten allergy or intolerance.


 Teapigs: Liquorice & Peppermint 

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As a big herbal tea drinker, I’ve definitely tried quite a few Teapigs teas before – but not this one.  All their teas are really high quality and made with only whole leaf tea, whole leaf herbs and whole flowers, no tea dust! The liquorice and peppermint tea was surprisingly sweet but still refreshing. 


Zendegii: Lightly Spiced Savoury Snaps

These crackers from Zendegii are pretty different to any others I’ve seen before as they’re both grain-free and nut-free. They’re made from apples, beetroot, carrot and linseeds and flavoured with chili powder and salt. I wan’t sure what to make of them and they tasted a little like the failed juice pulp crackers I’ve made in the past. Fine as something light and crunchy to dip into hummus but I wouldn’t rush out and buy them again. 


iQ: Superfood Chocolate

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Not my favourite raw chocolate but still nice. I like that this one from iQ is smoother than a lot of raw chocolates (which can be a bit grainy) and also that it’s thin and snappy. They make several flavours, including espresso, lime and orange & raspberry.


 Lovechock: Raw Chocolate Rocks - Raisin/Coconut with a pinch of Reishi

DSC_0169

I’ve tried a couple of Lovechock’s raw chocolate bars before and they’re definitely one of my favourites. I hadn’t seen these “rocks” before but am very happy to have discovered them! Superfood infused raw chocolate coated raisins with a dusting of shredded coconut. I need to get my hands on the Mulberry/Hemp Seed and Almond/Cinnamon flavours asap.  


 Rebel Kitchen: Chocolate Mylk

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Another product I’m very familiar with. I reviewed Rebel Kitchen’s range of kids’ mylks when they were pretty new to the scene last summer. The brand has gone from strength to strength, launched a range of larger-sized mylks in more adult flavours - chai, matcha, chocolate & coffee, and even launched in the US! The chocolate is my favourite so I was very happy to find one in my Healthy Nibbles box.  Just water, coconut milk, date nectar and raw cacao. Truly healthy and delicious. 


  Chimpanzee: Dates & Chocolate Protein Bar

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This was pretty darn tasty but I wouldn’t say it was all that “healthy”. It does contain a decent amount of protein (8.6g) and fibre (5g) but also a lot of sugar, in the form of rice syrup, dates, chocolate chips, glucose syrup and barley malt. It reminded me of a Clif bar and I think it would be probably be a good energy bar for athletes or really active people but for me it’s more of a dessert than a snack!


Planet Organic: “Energise” Coconut, Barley grass & Hemp Protein Bar

Based on dates, coconut and cashews I was expecting this to be pretty similar tasting to a lot of other snack bars but the hemp protein makes it quite a bit drier. I needed to eat it with a cup of tea! I enjoyed the hint of lime flavour and do like that it contains some extra protein and superfoods. I’m a regular in Planet Organic so I might pick up the other flavours in the range to try.


 

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Overall I was really happy with my vegan box and, even if I don’t get a weekly or monthly subscription box, a one-off box every now and again is definitely tempting. They’d make great birthday presents for fellow healthy eating friends or family too! 

Healthy Nibbles are clearly committed to their cause and not only make snack boxes for all of us to enjoy but are involved in a new SMARTvending concept, supplying vending machines stocked only with healthy, nutritionally certified, sustainable products! How amazing would it be to replace all the junk food-filled vending machines with ones filled with delicious and nutritious goodies?!

Have you tried any of the snacks in my Healthy Nibbles vegan box? Any you’d be interested in trying? 

 If you’re new to Coconut and Berries, please sign up for email updates and join me elsewhere!  I’m on Facebook, Pinterest, Instagram(@coconutandberries), Google + and Twitter! You can also follow Coconut and Berries with Bloglovin or Feedly.

 

[Disclosure: Healthy Nibbles sent me a free vegan snack box to sample, but, as always, all opinions are my own. I was not compensated in any other way for this post]

 

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May 21, 2015 —

Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway

Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway

Lemon, Ginger & Green Tea Smoothie | coconutandberries.com

Happy National Vegetarian Week! This year it’s all about sharing and enjoying delicious veggie food with your friends, family, colleagues, neighbours and community. Cooking for and with other people is a great way to introduce them to vegetarian living and make it fun too! 

 

Optimum 9200 Blender

To celebrate the event I’ve got an amazing prize to give away! A super-duper high-powered Optimum 9200 Blender from Froothie. 

“The Optimum 9200 next generation blender is a commercial-grade super blender designed for longevity, versatility and BRAWN. Stronger, faster and more powerful than a Vitamix, the Optimum 9200 will set you up to make amazing soups, the silkiest smoothies, super smooth dips, nut butters, ice cream and more. This is the best blender you’ll ever use and the last blender you’ll ever need. Once you try it, you’ll wish you’d had it all your life. ”

A few features you’re going to love: 

  • Crushes ice in seconds
  • Easy to use, with three speeds, three timer settings and a pulse button
  • 6 blade assembly creates a vortex that will suck your ingredients down and make blending a breeze
  • Super easy to clean and maintain by simply blending water in the jug at high speed

I own an Optimum 9400 which is the model before the 9200. There’s not a lot of difference between the two but the 9200 is a little more powerful, has a digital display and an automatic blending function. Read my full review of the Optimum 9400 (and get another awesome smoothie recipe!) here.  

See the bottom of this post for details on how to enter. 

Lemon, Ginger & Green Tea Smoothie | coconutandberries.com

I’ve got quite a lot of smoothie recipes on my blog already and I love them all but this Lemon, Ginger & Green Tea Smoothie is my current favourite! It seemed fitting to share it with you today while we’re talking blenders…

Lemon, Ginger & Green Tea Smoothie | coconutandberries.com

As well as being a smoothie fanatic, I’m a herbal tea fanatic and this drink combines both!

Here, green tea comes in the form of matcha powder as it’s easier to use and stronger than brewed and cooled loose leaf/bagged green tea, and lemon and fresh ginger give it a really bright, clean flavour that makes it even more energising. I like my smoothies creamy and to sustain me through the morning so I add a dose of plant protein in the form of hemp seeds which manages both of those things. 

Print
Lemon, Ginger & Green Tea Smoothie

Serving Size: 1 Serving (or 2 snack-size smoothies)

Lemon, Ginger & Green Tea Smoothie

Ingredients

  • 1 Frozen Banana OR Pear
  • 1 Large handful of kale or spinach leaves
  • 2 Tbsp Hemp seeds
  • 1 tsp Matcha (Green tea) powder
  • 1-2" Fresh ginger
  • 3/4 C Coconut water
  • 1-1/2 Tbsp Lemon juice
  • 1 tsp Coconut nectar OR liquid sweetener of choice

Instructions

  1. Blend together all ingredients in a high-powered blender until smooth and creamy.

Notes

* I don't even bother peeling my ginger as my blender just pulverises it down to nothing but if you're not using a high-powered blender you might need to peel and grate it.

3.1
http://www.coconutandberries.com/2015/05/18/lemon-ginger-green-tea-smoothie-optimum-9200-blender-giveaway/

Lemon, Ginger & Green Tea Smoothie | coconutandberries.com

UK entries only please (sorry international friends!).

a Rafflecopter giveaway

The Optimum 9200 retails at £429 but will be on sale for £349 during National Vegetarian Week. Visit Froothie’s website for details. 

Increase your chances of winning by entering the Optimum 9200 giveaway on Facebook - simply like and share this post  to enter!

National Vegetarian Week  

Competition now closed. Thanks for all your entries. 

If you’re new to Coconut and Berries, please sign up for email updates and join me elsewhere!  I’m on Facebook, Pinterest, Instagram(@coconutandberries), Google + and Twitter! You can also follow Coconut and Berries with Bloglovin or Feedly.

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May 18, 2015 —

Mini Vegan Pizza Potato Skins

Mini Vegan Pizza Potato Skins

Mini Vegan Pizza Potato Skins with Tahini Cheese | coconutandberries.com

If you’re following me on my social media accounts you’ll probably have heard me mention my monthly The Vegan Kind boxes. I love getting post and the arrival of my The Vegan Kind boxes is always especially exciting! The Vegan Kind is the UK’s first lifestyle box for vegans and it contains not only food and drink but vegan toiletries, cleaning products, household supplies and more.

There’s always a recipe in the box too and this month the company’s lovely founder, Karris, asked me if I could come up with a recipe to feature.

Mini Vegan Pizza Potato Skins with Tahini Cheese | coconutandberries.com

One of the products in the box this month (#TVK18), and with which I was tasked with creating a recipe, was a delicious sun dried tomato paste from The Olive Branch’s “Greek Mezze” range. It sounds pretty unassuming but I promise this stuff is really good!

It wasn’t too much of a challenge to think how to use it as it’s very versatile.  A few ideas are: mixed with roasted vegetables, pasta or grains, as a sandwich spread, stirred into hummus, and of course on pizza! 

Mini Vegan Pizza Potato Skins with Tahini Cheese | coconutandberries.com

As great as pizza is, I didn’t want to make just any old pizza. So, as we’re smack bang in the middle of new potato season here in the UK, I decided to bring them into the mix and make vegan pizza potato skins! These are so easy to make and would make the perfect party bites! 

Crispy potato shell + umami sun dried tomato paste + melty tahini cheese.  

Print
Mini Vegan Pizza Potato Skins

Mini Vegan Pizza Potato Skins

Ingredients

  • New Potatoes
  • Olive Oil
  • Salt
  • Sun-dried Tomato Paste (like Olive Branch OR try my Sun-dried Tomato Pesto recipe)
  • Cherry Tomatoes, halved
  • Tahini Cheese (2 Tbsp Tahini, 1 1/2 Tbsp Nutritional Yeast, 1/8 tsp Salt, 1/4 C Water whisked together until smooth) OR Vegan Cheese of choice, grated*
  • Chopped chives (optional)

Instructions

  1. Preheat oven to 220C/425F
  2. Place potatoes in a large pan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender.
  3. Cut each potato in half, then use a teaspoon or melon baller to carefully scoop the filling out, leaving a thin layer of potato (Save the potato flesh to make mashed potatoes!)
  4. Place the potatoes on a baking tray, skin side up. Drizzle with olive oil and sprinkle with salt and bake for 10 minutes.
  5. Turn on the grill. Fill with approx. 1 tsp of sun-dried tomato paste, then top with a drizzle of tahini cheese or grated vegan cheese.
  6. Top with 1 or 2 cherry tomato halves then place under the grill for 3-5 minutes until just beginning to brown.
  7. Sprinkle over chives, if using, and serve immediately.

Notes

*This is enough for approx. 16-20 vegan pizza potato skins

3.1
http://www.coconutandberries.com/2015/05/15/mini-vegan-pizza-potato-skins/
 

The Vegan Kind lifestyle boxes are now also available outside of the UK ! Delivery is more expensive of course but considering the value of the contents is always way more than the £10 price,  the international price is still not a bad deal at all. 

Mini Vegan Pizza Potato Skins with Tahini Cheese | coconutandberries.com

I hope you give my vegan pizza potato skins a try too! Let me know if you do and how you like them. 

If you’re new to Coconut and Berries, please sign up for email updates and join me elsewhere!  I’m on Facebook, Pinterest, Instagram(@coconutandberries), Google + and Twitter! You can also follow Coconut and Berries with Bloglovin or Feedly. 

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May 15, 2015 —

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I’m Emma, a passionate vegan foodie sharing my kitchen adventures and healthy plant-based creations. Hope you stick around!

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