Natnatlife

Coconut raspberry cookie dough bars. This one by for the coconut and jam lovers in your life.
Made with sweetened condensed coconut milk which is the star ingredient for the ultimate texture and flavour. 🌟

Preparation Time - 15 minutes
Servings - 8 - 16

Ingredients
For the Base
90g oat flour
100g ground almonds
80g smooth cashew butter or peanut butter
4 tbsp Sweetened Condensed Coconut Milk

For the Coconut Layer
120g Sweetened Condensed Coconut Milk
160g desiccated coconut 
60g coconut oil, melted 

Toppings
180g raspberry jam 
2 handfuls of toasted coconut chips 
1 handful of dark chocolate chips

Directions
Line an 8 inch square/ round tin with baking paper and lightly grease with spray oil, or coconut oil.

Mix together the oat flour, ground almonds, cashew butter and Nature’s Charm condensed milk in a large bowl.

Add this dough to the prepared tin. Press this down and spread evenly using your fingertips and then smooth over the top with the back of a spoon.

Place this into the fridge while you make the coconut filling.

Mix together the three ingredients for the filling in a large bowl. Spread this over the base. Return to the fridge for 30 minutes.

Spread the jam over the top, sprinkle with coconut and chocolate chips. Lightly press them into the jam with the palms of your hands.

Place into the fridge for a few hours or overnight before slicing. Store in the fridge for up to one week or freeze for up to one month.
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Savoury dot cakes have been everywhere lately, so Jess had to put my own spin on the trend… with a sushi-inspired bagel! 🤤

Creamy “tuna” made with Nature's Charm jackfruit confit and vegan mayo, avocado, cucumber, vegan cream cheese, nori and everything bagel seasoning. It’s fresh, packed with flavour and such a fun, easy and delish lunch idea 🥯

Would you try this one? 👀 |
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Coconut Water Overnight Oats 🥥🤍

Thick, creamy and refreshing coconutty oats with chia seeds and desiccated coconut for a delicious prep-ahead breakfast – this one’s by the gorgeous .amy

If you haven’t made overnight oats with coconut water before, then think again! It makes for the most hydrating and refreshing breakfast and Pure Young Coconut Water [ad] is made with 100% coconut water, and is naturally a good source or potassium and electrolytes 💦 it’s naturally sweet and SO DELICIOUS 😋

Stir into the oats with some Coconut Whipping Cream for added creaminess and these breakfast pots are ready in 5 minutes, naturally high in fibre and made with 5 ingredients ✨

Here are the ingredients:
⭐︎rolled oats
⭐︎chia seeds
⭐︎desiccated coconut
⭐︎ Coconut Whipping Cream
⭐︎ Pure Young Coconut Water
⭐︎berries to serve

🤍find the recipe for these coconutty oats on Amy’s website

Happy oats x
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Banana Pudding! 🍯🍌This healthy banana pudding recipe by Kaylie Grace is made with Nature's Charm coconut whipping cream, overripe bananas, vanilla yogurt, maple syrup, and cinnamon 🤩
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It’s easy to make, vegan, dairy-free, refined sugar-free, and gluten-free! ✨

Here’s what you need to prep:
2 large overripe bananas (peel should be yellow with brown spots)
1 cup vanilla yogurt (i use dairy-free)
1/4 cup Nature's Charm coconut whipping cream, chilled
2 tbsp maple syrup
1 tsp vanilla extract
1/4 tsp almond extract
1/4 tsp ground cinnamon
1/8 tsp salt
Vanilla wafer cookies or shortbread cookies, for serving
Sliced banana, for serving
Nature's Charm Whipped cream, for serving (optional)
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Serve it in jars with sliced bananas and vanilla wafer cookies. It’s an easy no-bake dessert made with bananas and perfect for summer!
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Get this recipe Kaylie Grace ‘s page
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Perfect time to make these lush Vanilla Matcha Custard Cupcakes with our girl Mei Yee 💚

Ingredients
For the custard
60g Nature's Charm coconut custard
120g melted DF white chocolate
1 tsp matcha powder
Combine all ingredients and mix until smooth. Cover & place in fridge until needed.

For the Cupcake (makes 6-7)
150g all purpose flour
65g sugar of choice
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

Wet ingredients
120g dairy free milk *room temperature
62g dairy free yogurt *room temperature
85g dairy free butter or coconut oil *melted
2 tsp vanilla bean extract

Preheat the oven to 170c. Prepare muffins pan with liners, set aside.

In a large bowl, combine dry ingredients and whisk to combine. Add in wet ingredients and mix well until all combined. Divide batter evenly between 7 cupcake lines in a muffin pan. Bake for 20 mins until toothpick comes out clean. Let cool completely before frosting.

Frosting
100g dairy free butter
1 to 1 1/2 cups powdered sugar
1 tsp matcha powder dissolved in 1 tbsp of milk of choice
1/4 tsp salt

Frosting
Whip butter in the stand mixer bowl with the paddle attachment, on medium to high speed for about 2 minutes. Stop mixer and add the sifted powdered sugar, salt. Mix on low speed until incorporated, scrape the bottom and sides of the bowl and then add in and matcha milk mixture.

Fill cooled cupcakes with blueberry filling. Pipe the frosting onto top, Enjoy!
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You know that tiny bit of heartbreak when you see something on a menu… only to realise there isn’t a vegan option? 🥲

Good news! Making your own cloud cold foam like this one by .to.all.kinds is ridiculously easy.

All I used was Nature’s Charm Coconut Whipping Cream with a splash of plant milk, whipped until light and fluffy. Now my matcha, iced coffee and iced chocolate all get the café treatment at home 💅

Have you tried making your own cold foam yet? A few of my current favs are:

☁️ Iced matcha with ube cloud 💚💜
☁️ Iced mocha with dot cloud 🤎
☁️ Iced chocolate with mint cloud 🌿

No more missing out when has vegan options this good!
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These mixed berry crumble custard bars by are just what you need this weekend! 🫐🍓🍒 They’ve got a buttery oat crumble base and topping, and are filled with creamy coconut custard and juicy, tart berries (i’ve used frozen, so you can make these year-round).

MIXED BERRY CRUMBLE CUSTARD BARS
(9 large/12 medium bars)

Base & Crumble Topping:
190g (1.5 cups) plain flour
90g (1 cup) rolled oats
115g (1/2 cup) salted vegan butter
110g (1/2 cup) brown sugar
1-2 pinches fine salt

Custard Filling:
400g tin Coconut Custard
3 tbsp cornflour
2 tsp vanilla
Pinch sea salt

Mixed Berry Filling:
2 heaping cups (350g) frozen mixed berries
Squeeze of lemon juice
2-3 tbsp granulated sugar
1 tbsp cornflour

METHOD:

Preheat oven to 180C/350F and line an 8x8-in square baking tin with parchment paper.

In a large mixing bowl, combine flour, oats, butter, sugar, and salt. Mix together using clean hands to incorporate butter into dry ingredients until it resembles damp clumps of sand.

In a separate bowl, whisk together Nature‘s Charm custard, cornflour, sugar, and salt until smooth.

In another bowl, combine frozen berries, lemon juice, sugar, and cornflour, and toss to coat evenly.

To assemble bars, transfer 3/4 of crumble mixture to baking tin and pat down firmly to form an even layer for the base. Pour custard over the base and smooth. Next, add berries in an even layer over custard. Sprinkle remaining crumble topping over berries.

Bake on the middle rack for 40-50 minutes until fruit is bubbling and topping is golden and crispy. The texture should feel mostly firm with a slight jiggle in the middle. Remove from oven and cool on a wire rack for 1 hour, then transfer to fridge and chill until completely cooled and set.

Once ready to serve, remove from tin and cut into 9-12 bars, depending on size preference. For clean slices, use very sharp chef’s knife and wipe blade clean in between each cut.