Whipped Vanilla Coconut Cream

{“@context”:”http:\/\/schema.org\/”,”@type”:”Recipe”,”name”:”Whipped Vanilla Coconut Cream”,”author”:{“@type”:”Person”,”name”:”Caroline”},”datePublished”:”2015-06-09 14:21:33″,”image”:””,”description”:”A healthy non-dairy alternative to cream”,”recipeYield”:”1 bowl”,”totalTime”:”PT5M”,”recipeIngredient”:[“1 tin coconut milk (full fat)”,”1 tsp vanilla extract”],”recipeInstructions”:[“Place can upside down in fridge overnight”,”Turn can up the right way …
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An impressive tasting, healthy mousse that takes just 5 minutes to make

Small, healthy and portable snackettes that take just 10 minutes to make

There’s little in life more satisfying than making your own, perfectly yummy, chocolate nut butter.

In this recipe we use quinoa flour for added protein. It’s so easy to make, simply place quinoa flakes in a food processor and whizz for 15 seconds to make flour. But, any wholegrain flour also works in this recipe.

These cupcakes are really easy to make, a great way to add more antioxidant-rich vegetables to your diet and are delicious alone or iced. I have two favourite icings for these cakes, depending on what I have to hand. I either make cacao coconut cream or our chocolate spread.

This is a great recipe for a cake that tastes decadent but is actually packed with healthy ingredients and ridiculously easy to make. It’s also gluten and dairy free so great for those who struggle with wheat but still want to enjoy a tasty cake. For a sweetener we use coconut sugar and a little honey but you can substitute with maple syrup, stevia, or whatever you prefer.