Ginger Snap Cake with Vegan Buttercream & Bourbon Sauce (Vegan)

Ginger Snap Cake with Vegan Buttercream & Bourbon Sauce (Vegan)

 
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Ginger Snap Cake with Vegan Buttercream & Bourbon Sauce (Vegan)

Difficulty level: Intermediate

Meal type: Dessert

World: United States

Holiday: Thanksgiving / Fall

Main ingredient: Coconut Cloud Culinary Milk Powder

Dietary need: Vegan

Serving size: 1 slice … Recipe makes 16 servings

Prep/Cook time: Prep time = 1 hour / Cook time = 1hr 30 minutes

Ingredients: 

Ginger Snap Cake

  • ½ cup Coconut oil
  • 1 1/3 cup Dark brown sugar
  • 1 1/3 cup Molasses
  • 2 Tbsp Flax seed (ground)
  • 5 Tbsp Water
  • 1 Tbsp Vanilla extract
  • 1 tsp Salt
  • 4 tsp Ginger (ground)
  • 3 tsp Cinnamon (ground)
  • 1 tsp Cloves (ground)
  • 2 Tbsp Coconut Cloud Original coconut milk creamer powder
  • ½ cup Hot water
  • 2 cup Zucchini (shredded)
  • 1 tsp Baking soda
  • 1 ½ cup Whole wheat flour
  • 1 ½ cup Enriched all-purpose flour

*Optional frostings and sauces – choose one or make them both! 

Vegan Buttercream

  • ½ cup Coconut oil
  • 4 cups Confectioners’ sugar
  • 1 tsp Anise extract
  • ¼ tsp Salt

Bourbon Sauce

  • 1 cup Brown sugar
  • 1/4 cup Coconut oil
  • 1 tbsp Bourbon
  • ¼ tsp Salt

Directions:

  1. In a stand mixer, cream coconut oil, brown sugar, and molasses for 4 minutes.
  2. Meanwhile, in a small bowl, combine flax seed and water. Let sit for 5 minutes.
  3. To the mixer add flax seeds, vanilla extract, salt, ginger, cinnamon, and cloves.
  4. In a measuring cup, combine coconut milk powder and water. Stir vigorously until dissolved.
  5. Add the coconut milk and shredded zucchini to the batter and mix until combined.
  6. Finally, add whole-wheat flour and enriched all-purpose flour. Mix until just combined.
  7. Lightly grease a loaf pan and pour batter ¾ to the top.
  8. Bake at 350° Fahrenheit for 1 hour until an inserted knife comes out clean.
  9. Allow to cool completely before frosting.

For the buttercream frosting: beat together the coconut oil and confectioners sugar until stiff. Add the remaining ingredients. Note: ensure cake is completely cooled before icing as coconut oil based icing is very temperamental to heat.

For the bourbon sauce: in a small saucepot, combine all ingredients and boil for 4 minutes. Set aside to cool for several minutes, then serve on the side or drizzle on top

Pumpkin Pesto (Vegan)

Pumpkin Pesto (Vegan)

 
 

Pumpkin Pesto (Vegan)

Ingredients:

  •  1 cup pumpkin pulp - cubed, roasted, pureed (or unsweetened canned pumpkin)
  • 1 cup fresh parsley, packed
  • 2 cloves garlic, peeled, chopped
  • 1 TBSP pumpkin seeds, toasted
  • 1/3 cup walnuts, chopped
  • 2 TBSP nutritional yeast
  • 2 tsp Coconut Cloud Turmeric Ginger golden milk powder
  • 2 TBSP olive oil
  • Juice of 1 small lemon
  • Salt and Pepper, to taste

Directions:

  1. Using food processor, combine pumpkin puree, parsley, garlic, pumpkin seeds, walnuts, nutritional yeast, Turmeric Ginger Coconut Cloud, and lemon juice.
  2. Cover and pulse just until blended.
  3. Next, add salt, pepper, and olive oil and blend on low setting until incorporated. Scrape down sides of bowl when needed. Toss pesto with your favorite pasta and enjoy (pictured above with fusilli).

Cauliflower Rice Pilaf (Vegan, Gluten Free)

Cauliflower Rice Pilaf (Vegan, Gluten Free)

 
 

Cauliflower Rice Pilaf (Vegan, Gluten Free)

Ingredients:

  • 1 head cauliflower
  • 1 TBSP + 1 tsp Olive Oil
  • 2 tsp Turmeric Ginger Coconut Cloud golden milk powder/mix
  • ¼ cup raisins
  • ¼ cup carrots, julienne
  • ¼ cup almonds, slivered
  • Salt and Pepper (to taste)
  • Parsley, fresh, chopped (garnish)

Directions:

  1. Remove greens from cauliflower, then wash and dry cauliflower thoroughly. Cut into 6 chunks and place into food processor fitted with shred attachment. Put lid onto processor and pulse until cauliflower pieces are small, and “rice-sized”. Set aside.
  2. Add olive oil and Coconut Cloud Turmeric Ginger powder into large skillet. Using plastic spatula, stir powder into olive oil until incorporated fully.
  3. Add cauliflower rice into skillet and fold into the olive oil mixture until rice is coated evenly. Sauté over medium heat for 1 minute, then add raisins. Toss gently with spatula, then cover and cook for another 5-6 mins or until cauliflower is tender.
  4. During last minute of cooking, add almonds and toss again to incorporate. Salt and pepper to taste and garnish with parsley. Serve immediately.

Turmeric Ginger Cookie Balls (Dairy Free)

Turmeric Ginger Cookie Balls (Dairy Free)

This next recipe comes from food blogger Emily Meyer! We love all of her Eat or Drink recipes, but this one particularly because it has Coconut Cloud in it. Even better, these delicious cookie bites can be made two ways! Enjoy them raw, or bake them. Either way, you can't go wrong when they're dipped in chocolate!

 
 

Turmeric Ginger Cookie Balls

Ingredients for Cookies:

Ingredients for Chocolate:

  • 1 cup chocolate chips – I used Equal Exchange because they are dairy and soy free
  • 1 tablespoon coconut oil – I used Coconut Karma because of the convenient pouch
  • 1 tablespoon unsweetened coconut milk or other dairy free milk of choice

Directions:

  1. If baking, preheat oven to 350 degrees F.
  2. Add all ingredients to a food processor and turn on until combined very well. You may need to pulse on and off until dates are broken up. The end result should be sticky and thick.
  3. If baking, scoop onto a parchment lined baking sheet and pop into the oven for about 10 -15 minutes or until cooked through. Let cool before dipping in chocolate.
  4. If eating raw, place on parchment lined plate or baking sheet and place in your freezer. You want to be sure they are frozen before dipping in chocolate so they don’t melt.
  5. Whisk all chocolate ingredients in a pan over medium low until completely melted and smooth. Be sure to keep whisking so chocolate does not burn.
  6. Dip cookies into chocolate then store raw or cooked cookies in fridge so chocolate does not melt.
  7. Enjoy!

Check out Emily's full post and more recipes at http://www.eatordrink.net/turmeric-ginger-cookie-balls/

Coconut Pineapple Panna Cotta (Vegan)

Coconut Pineapple Panna Cotta (Vegan)

 
 

Ingredients:

Coconut Panna Cotta

  • 2 tablespoons Coconut Cloud Vanilla creamer powder
  • ½ cup water
  • ¼ cup confectioners sugar
  • ½ teaspoon agar agar powder

 Pineapple layer

  • 12 ounces pineapple juice
  • ½ teaspoon agar agar powder
  • 2 tablespoons pineapple, diced 

Garnish

  • ¼ cup pineapple, diced
  • 2 tablespoons kiwi, diced
  • 1 mint leaf, chiffonade
  • 1 tablespoon pistachio, chopped

Directions:

Coconut panna cotta: In a small saucepot, combine all ingredients and bring to a boil for 1 minute. Pour into serving dishes and refrigerate until firm, about 2 hours.

Pineapple layer: In a small saucepot, bring the pineapple juice to a rapid boil and reduce to ½ cup, about 30 minutes. Stir in the agar agar, and boil 1 additional minute. Pour on top of the firm coconut panna cotta, and refrigerate for 10 minutes.

Carefully drop the diced pineapple into the semi-firm pineapple panna cotta. Return to the fridge and refrigerate for at least 45 minutes.

Ooey Gooey Vegan Cheese Sauce (Dairy Free, Vegan)

Ooey Gooey Vegan Cheese Sauce (Dairy Free, Vegan)

 
 

Ingredients: 

  • 1 cup raw, unsalted cashews
  • ¼ teaspoon salt
  • ½ cup water
  • 2 tablespoons Coconut Cloud Turmeric Ginger Golden Milk Powder
  • 1/3 cup nutritional yeast
  • 1 teaspoon Dijon mustard
  • 1 garlic clove
  • ¼ teaspoon onion powder
  • ¼ teaspoon white pepper

Directions:

  1. In a blender, combine all ingredients and puree until smooth. If too thick, add additional water ½ teaspoon at a time. Serve over pasta, veggies, and more!

Green Goodness Avocado Truffles (Dairy Free, Vegan)

Green Goodness Avocado Truffles (Dairy Free, Vegan)

 
 

Ingredients:

  • 2 ripe avocados (not too soft, not too firm)      
  • ½ teaspoon fresh mint leaves, minced
  • ¼ cup powdered sugar
  • 2 tablespoons Coconut Cloud Matcha Green Tea latte powder
  • 1 lime, zested
  • Pinch of salt
  • 1 cup dark chocolate
  • ½ teaspoon canola oil

Directions:

  1. In a food processor, add all the ingredients excluding the dark chocolate and canola oil. Pulse until the ingredients have combined and the avocado is still slightly chunky. Take extra care not to puree the avocado as it will become very difficult to mold.
  2. Using a ½-inch melon baller (or spoon), scoop the avocado mixture into your palm and roll into a ball. Place onto a sheet pan lined with parchment paper and freeze until firm, about 1 hour.
  3. Over a double boiler, combine the chocolate and canola oil. Stir occasionally, until the chocolate has melted completely. Transfer the chocolate to a mug or glass for easy dipping.
  4. Using a toothpick or safety pin, spear the avocado truffles and submerge into the melted chocolate. Lift the avocado truffles with your toothpick horizontally so they don’t slip off. Let the excess chocolate run off, and then transfer back to the sheet pan lined with parchment.
  5. Refrigerate for at least 30 minutes before serving to allow the chocolate to set.

Peanut Butter Banana Nice Cream (Vegan)

Peanut Butter Banana Nice Cream (Vegan)

 
 

Ingredients:

  • 3 very ripe bananas, sliced and frozen
  • 3 TBSP unsalted peanut butter
  • 1 ½ TBSP Coconut Cloud Vanilla
  • ¼ cup hot water

Directions:

To make ¼ cup coconut milk:

  1. In a small bowl, whisk 1 ½ TBS Coconut Cloud Vanilla into ¼ cup hot water until fully dissolved. Place in refrigerator until chilled. (Can do this in advance.)

To make the Nice Cream:

  1. In food processor, blend frozen banana slices and ¼ cup coconut milk until smooth. Then, add peanut butter and pulse until blended thoroughly. Use spatula to scrape mixture into freezer safe bowl. Freeze or eat immediately! Scoop and serve as desired.

Coconut Caramel Sauce (Optional Topping)

Ingredients:

  • 4 TBSP Coconut Cloud Vanilla
  • 8 oz. hot water
  • ¼ cup coconut sugar

Directions:

To make coconut milk:

  1. In a small bowl, whisk 4 TBS Coconut Cloud Vanilla powdered coconut milk creamer into 8 oz. hot water. Stir until fully dissolved, set aside.

To make caramel sauce:

  1. In small saucepan, combine coconut milk and sugar. Heat over medium high heat- bring to boil, then reduce heat and allow mixture to simmer until reduced by half (10-12 minutes), and mixture coats the back of a spoon. Stir periodically to ensure sugar does not stick to bottom of pan or burn. Allow sauce to cool before serving.

Spicy Sweet Potato Poblano Chowder (Vegan)

Spicy Sweet Potato Poblano Chowder (Vegan)

 
 

Ingredients:

  • 1 TBS Olive oil
  • 1 cup celery, chopped
  • 1 cup carrot, peeled, chopped
  • 1 cup yellow onion, diced
  • 2 cloves garlic, peeled
  • 1 large sweet potato, peeled, diced (about 2.5 cups)
  • 5 cups vegetable stock
  • ½ tsp smoked paprika
  • ½ tsp cumin
  • 1 bay leaf
  • 1 cup sweet corn (fresh or frozen)
  • 4 TBS Coconut Cloud Original
  • 1 tsp ground cayenne pepper (optional)
  • 1 poblano pepper, roasted, peeled and seeded
  • Salt and pepper (to taste)

 Directions:

To make the coconut milk:

  1. In a small bowl, whisk 4 TBS Coconut Cloud Original powdered coconut milk creamer into 8 oz. hot water. Stir until fully dissolved, set aside.

To make the Chowder:

  1. In a large pot, warm olive oil over medium heat. Add celery and onion. Saute’ until onions are translucent. Add garlic, and saute’ for 30 more seconds.
  2. Then add stock, sweet potato, and seasonings. Stir gently to cover all. Turn heat up to high, and bring stock to a boil.
  3. Reduce heat, bring mixture to simmer. Add poblano pepper. Allow to simmer until sweet potatoes are fork tender. Remove bay leaf. Add coconut milk mixture and the sweet corn and stir gently. Heat until corn is warmed through.
  4. If you prefer thicker chowders: Before you add the coconut milk and corn, take 2 cups of the chowder and puree in food processor. Then add back to pot and stir into remainder of chowder. Continue with steps as directed.

Tie Dye Popsicles (Vegan)

Tie Dye Popsicles (Vegan)

 
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Tie Dye Popsicles (Vegan)

Ingredients:

Banana Mango layer

  • 2/3 cup banana
  • 2/3 cup mango
  • 1 tbsp Coconut Cloud Original powdered coconut milk creamer
  • 1 tbsp granulated sugar
  • 2 tbsp water

Kiwi Cucumber layer

  • ½ cup kiwi
  • ¼ cup cucumber
  • 2 mint leaves
  • 2 tbsp water
  • 1 tbsp granulated sugar
  • 1 tbsp Coconut Cloud Vanilla powdered coconut milk creamer

Strawberry Chia layer

  • 1 cup strawberries, stems removed
  • 2 tsp chia seeds
  • 1 tbsp granulated sugar
  • 2 tbsp water
  • 1 tbsp Coconut Cloud Original powdered coconut milk creamer

Directions:

  1. For each flavor layer, use a blender to puree all ingredients together until smooth.
  2. Pour each pureed layer into popsicle molds, one layer on top of the other.
  3. Freeze until firm, about 4 hours. Enjoy!

Toasted Pumpkin Seeds (Dairy Free)

Toasted Pumpkin Seeds (Dairy Free)

 
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Toasted Pumpkin Seeds

Ingredients:

  • 1 cup pumpkin seeds
  • 1 tsp olive oil
  • 1 tsp honey
  • 1½ tbsp Coconut Cloud Turmeric Ginger Latte Powder
  • 1 tsp curry powder
  • 1½ tsp salt
  • 2 tsp granulated sugar
  • 1 tsp garlic powder
  • ½ tsp cayenne pepper

Directions:

  1. In a small bowl, coat the pumpkin seeds with olive oil. Spread onto a sheet pan and roast at 350°F for 5 minutes.
  2. Meanwhile mix together the Coconut Cloud Turmeric Ginger Latte Powder, curry powder, salt, granulated sugar, garlic powder, and cayenne pepper.
  3. Transfer toasted pumpkin seeds to a small bowl and coat with honey while still hot. Toss with the spice mix until evenly coated.  Spread evenly on a sheet pan to cool. Serve and enjoy!

Chia Turmeric Super Smoothie (Dairy Free, Vegan)

Chia Turmeric Super Smoothie (Dairy Free, Vegan)

Want more spice and flavor in your smoothies? This recipe takes it to the next level by using our Coconut Cloud Turmeric Ginger mix:

Chia Turmeric Super Smoothie

Ingredients:

  • 2 TBS soaked chia seeds
  • 1 frozen banana
  • 3 TBS Coconut Cloud Turmeric Ginger latte mix
  • 8 oz water
  • 1/2 cup ice
  • 1/4 tsp cinnamon
  • Coconut sugar to taste

Directions:

  1. Place the chia seeds in a cup or jar, add 1/2 of the water (4 oz), and stir thoroughly to combine. Set the mixture aside for 10 minutes, or refrigerate overnight or up to 4 days.
  2. Transfer the chia mixture to a blender. Add the banana, Coconut Cloud Turmeric Ginger latte mix, ice, cinnamon, and the rest of the water. Blend until smooth, adding the coconut sugar to taste.
  3. Enjoy!

Matcha Green Tea Ice Cream (Vegan)

Matcha Green Tea Ice Cream (Vegan)

There's no better way to end the day than with ice cream! Treat yourself with this dairy-free recipe:

 
 

Matcha Green Tea Ice Cream

Recipe by Stephen Rogers and Hailey Dallas

Ingredients:

  • 12 oz hot water
  • 4 TBS Coconut Cloud Matcha Green Tea instant latte mix
  • 7 oz almond milk
  • 3 ½ oz. agave syrup
  • 3 ½ oz turbinado sugar

Directions:

  1. Warm the almond milk, agave syrup and turbinado sugar in small saucepan until the sugar dissolves.
  2. While that is heating, mix the Coconut Cloud Matcha Green Tea latte mix with the hot water and stir until dissolved.
  3. Stir the tea and almond milk mixtures together and chill in the refrigerator for 1 hour. (When churned later on, this will allow for a finer texture on the ice cream.)
  4. Churn in your home ice cream machine until it looks like soft serve consistency.
  5. Transfer to another air tight container for storing, and chill for another hour in the freezer until hardened. Then scoop and enjoy!

Coconut Cloud Carrot Ginger Soup (Vegan)

Coconut Cloud Carrot Ginger Soup (Vegan)

We had a Facebook contest to let our followers show us their favorite way to use Coconut Cloud! Our winner, Donna Dowling, came up with this homemade soup to show off her creativity:

Coconut Cloud Carrot Ginger Soup (Vegan)

Ingredients:

  • 1 lb. organic carrots, peeled and sliced thin
  • 1 medium organic onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 TBS coconut oil
  • 2 tsp grated fresh ginger, or a heaping 1/2 TBS of ginger paste
  • 1 1/2 tsp curry powder
  • 1 1/2 tsp group cumin
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 1/2 cups organic, low sodium vegetable broth, divided (so that the 1/2 cup is ready to use first)
  • 8 TBS Coconut Cloud mixed with 2 cups warm water
  • 2/3 cup crunchy organic peanut butter (optional, may be omitted)
  • Additional water as needed for thinning the soup
  • Garnish: chopped cilantro and chopped peanuts

Directions:

  1. Melt coconut oil in a dutch oven or heavy bottomed soup pot over medium-low heat. Sweat the onion for 5-7 minutes, stirring frequently to prevent sticking or burning. When the onions soften, add ginger, curry, cumin and garlic. Stir constantly for 1-2 minutes, allowing flavors to develop. Add the carrots and 1/2 cup of the broth and stir frequently for another 3-4 minutes.
  2. Add remaining 2 cups broth to pot and give all a good stir. Turn the heat to medium and bring to a boil. Reduce heat, cover top partially and simmer until carrots soften, stirring occasionally, about 7-10 minutes depending on thickness of carrots. If needed, add a little water or more broth.
  3. While carrots are softening add Coconut Cloud to water, mix well with whisk and set aside.
  4. When carrots soften, taste, and add salt and/or pepper if desired to taste. If mixture seems a little thick, thin it out with a small amount of water. Add in Coconut Cloud liquid coconut milk and stir, Working in small batches, blend the mixture with an immersion blender, high speed blender, or food processor. Leave a few chunks of carrot to add texture.
  5. Add peanut butter (if desired) and continue to stir until blended.
  6. Serve in bowls with garnish of cilantro and/or chopped peanuts. Goes well with crusty, whole grain bread!

Matcha Green Tea Chocolate Chip Pancakes (Dairy Free)

Matcha Green Tea Chocolate Chip Pancakes (Dairy Free)

Adding matcha to dishes is an easy way to boost antioxidants. This recipe uses our Matcha Green Tea mix to give pancakes healthy benefits:

Matcha Green Tea Chocolate Chip Pancakes

Ingredients:

Dry

  • 1/2 cup plus 1 TBS all-purpose flour (you can use gluten-free flour if preferred)
  • 3 TBS Coconut Cloud Matcha Green Tea Latte mix
  • 1 TBS coconut sugar
  • 2 tsp baking powder
  • 1/2 cup dairy-free chocolate chips
  • Salt

Wet

  • 8 oz water
  • 1 & 1/2 TBS coconut oil, melted
  • 1 egg or 1 flax egg

Directions:

  1. In a large bowl, sift together flour, Coconut Cloud Matcha Green Tea Latte mix, coconut sugar, baking powder, and salt.
  2. Create a well in the center and pour in the water, egg or flax egg, and melted coconut oil; mix until just smooth. Gently fold in the chocolate chips.
  3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. 

Dairy-Free Creamsicle Smoothie (Vegan)

Dairy-Free Creamsicle Smoothie (Vegan)

There's no better way to beat the summer heat than with a healthy smoothie! With only six ingredients, you can whip up this smoothie in no time:

Dairy-Free Creamsicle Smoothie

Ingredients:

  • 1 frozen banana
  • 1 orange, peeled and segmented
  • 3 TBS Coconut Cloud Vanilla coconut creamer
  • 6 oz water
  • 1/2 cup ice
  • 1/2 vanilla bean (scraped), or 1 tsp vanilla extract

Directions:

  1. Combine all ingredients in blender and blend on high until smooth.
  2. Enjoy!

Vanilla Coconut Rice Pudding (Vegan)

Vanilla Coconut Rice Pudding (Vegan)

Our Coconut Cloud Coconut Milk creamers are the perfect addition to thicken up a dairy-free dish. Raisins, slivered almonds, and Coconut Cloud Vanilla make for the perfect creamy and crunchy bite in this recipe:

 
 

Vanilla Coconut Rice Pudding

Recipe by Stephen Rogers and Hailey Dallas

Ingredients:

  • 1/2 cup cooked long grain or basmati rice (left over take-out rice works great for this!)
  • 1 cup warm water
  • 4 TBS Coconut Cloud coconut milk creamer – Vanilla flavor
  • 2 TBS sugar
  • 1/8 tsp cardamom
  • 1/4 cup golden raisins
  • 1/4 cup slivered almonds
  • Shredded coconut (sweetened or un-sweetened) for garnish *optional

Directions:

  1. Combine Warm water and Coconut Cloud Vanilla creamer.
  2. In a large non-stick saute pan over medium heat, combine the cooked rice and half the coconut milk and heat until boiling.
  3. Reduce heat to a simmer until the mixture begins to thicken, 3 to 5 minutes.
  4. Increase to medium heat and add remaining coconut milk, sugar, and cardamom and cook until mixture begins to thicken again, about 8 minutes.
  5. Once thickened, pull from heat and optionally mix in the raisins and almonds.
  6. Either pour into serving dishes or a larger bowl, with plastic wrap directly on the surface of the pudding.
  7. Serve chilled or at room temperature and garnish with more almonds, raisins, and coconut if desired.

Turmeric Ginger Pancakes (Gluten Free, Vegan)

Turmeric Ginger Pancakes (Gluten Free, Vegan)

More fluffy goodness is coming your way! Our Turmeric Ginger Pancakes turn bland original pancakes into a flavorful delight:

Turmeric Ginger Pancakes

Ingredients:

Dry

Wet

  • 8 oz water
  • 1 & 1/2 TBS coconut oil. melted
  • 1 egg or 1 flax egg
  • 1 tsp grated fresh ginger (optional)

Directions:

  1. In a large bowl, sift together flour, Coconut Cloud Turmeric Ginger latte mix, coconut sugar, baking powder, cinnamon, and salt.
  2. Create a well in the center and pour in the water, egg or flax egg, melted coconut oil, and grated fresh ginger; mix until just smooth.
  3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. 

Green Smoothie with Matcha (Dairy Free, Vegan)

Green Smoothie with Matcha (Dairy Free, Vegan)

Get ready for your new favorite healthy smoothie! Using our Coconut Cloud Matcha Green Tea mix, this recipe is packed with antioxidants and vitamins:

Green Smoothie with Matcha

Ingredients:

  • 1 frozen banana
  • 1 cup spinach
  • 1 cup pineapple
  • 3 TBS Coconut Cloud Matcha Green Tea latte mix
  • 6 oz water
  • 1/2 cup ice

Directions:

  1. Combine all ingredients in blender, blend on high until smooth.
  2. Enjoy!

Nosh and Nourish: Coconut Cloud Chocolate Cookies (Dairy Free)

Nosh and Nourish: Coconut Cloud Chocolate Cookies (Dairy Free)

Another great recipe courtesy of Nosh and Nourish! These Coconut Cloud Chocolate Cookies are what dreams are made of. Lightly sweetened, grain-free, gluten-free, nut-free, packed with protein, and absolutely delish:

Coconut Cloud Chocolate Cookies

Ingredients:

  • 4 tablespoons Coconut Cloud Original
  • 1 cup Warm Water
  • 3  farm fresh eggs
  • 1 tablespoon
  • Melted Coconut Oil
  • 1⁄4 cup Coconut Sugar
  • 1⁄4 cup honey
  • 1 1⁄4 cup coconut flour
  • 1 teaspoon Baking Soda
  • 1⁄4 cup Cocoa Powder
  • 1⁄2 cup Dark Chocolate chips (use Enjoy Life dairy-free chocolate chips if you want to keep paleo)

Directions:

**Alternative flours like coconut flour can be a bit finicky to bake with... so be sure to follow the recipe and instructions exactly!

1.       In a large mixing bowl, whisk together the Coconut Cloud powder and the warm water. 

2.       Add in all remaining ingredients, except for the chocolate chips. Stir until thoroughly combined. Finally, gently stir in chocolate chips. 

3.       Refrigerate dough for at least one hour. 

4.       Preheat oven to 350 degrees. 

5.       Roll out dough between 2 pieces of parchment paper. It's too sticky to roll without the paper. 

6.       I used small mason jar lids to cut out perfect circles, but you can use whatever cut-outs you want. 

7.       Bake for 16 - 18 minutes, or until lightly browned and not super mushy. 

8.       Allow to cool / harden before you devour them.

Yields 18 Cookies

For the full recipe, visit http://noshandnourish.com/content/grain-free-double-chocolate-coconut-cookies-paleo