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Check out these three mouth-watering desserts made with the addition of our delicious coconut oils.
We’re all partial to a nice dessert, but, of course, not all desserts are created equal!
Even the classic desserts can all be taken to another level with a touch of something different, and in this case, we’re using coconut to make the magic happen.
Vegan Chocolate Cheesecake
Our first dessert is not only delectable – it’s made with coconut oil so suitable for vegans!
Made with our Organic Extra Virgin Coconut Oil, which is a healthier and tastier alternative to butter in many recipes, this simple chocolate cheesecake is perfect as a dessert for a dinner party, coming with 12 servings!
Ingredients
For the crust
- ½ cup pitted dates
- ½ cup almonds
- ¼ cup shredded coconut
- ½ cup water
For the Filling
- 1 cup raw cashews, soaked
- 2 Tbsp Olivado’s Virgin Organic Coconut oil
- 2 Tbsp apple syrup
- 1 tsp vanilla essence
- ½ cup cocoa powder
- pinch salt
- ½ cup coconut cream
- To garnish
- Dark chocolate shavings
- Fresh mixed berries
Method
Line a cake tin with baking paper.
Blitz the crust ingredients in a food processor until the mixture comes together with pressed.
Pour into the cake tin and press into the base until you have an even smooth layer for your crust.
In the same processor (no need to wash), blitz the cashews until smooth. Add the rest of the filling ingredients and blitz for 3-5 minutes until totally smooth and thick.
Top the crust with the filling and smooth with a pallet knife so the filling is evenly layered. Freeze for 3-4 hours
When you are ready to serve, take the cake out of the freezer at least 30 minutes before. Top with shavings of chocolate and fresh berries!
Vegan Chocolate Cheesecake made with coconut oils from Olivado Limited on Vimeo.
Chocolate waffles
These homemade milk chocolate waffles are lightly sweet, so are perfect to serve for breakfast or brunch as a treat for the kids (or adults!).
Made with our pioneering liquid coconut oil, which is grown, extracted, and refined without pesticides or additives, this recipe is quick, simple, and most of all, delicious!
Ingredients
- 1 cup plain flour
- 2 tablespoons cornflour
- 1 teaspoon baking powder
- 2 tablespoons cocoa
- 1 teaspoon ground mixed spice
- 80g / 2.2oz caster sugar
- 1 cup of coconut milk
- 3 tablespoons Liquid Coconut oil
- 2 eggs, separated
- Vanilla ice cream to serve
- Mixed berries to serve
For the chocolate and honey drizzle
- ½ cup honey
- 2 tablespoons caster sugar
- ½ cup of water
- 50g / 1.7oz dark chocolate, finely chopped
Method
Mix the flour, cornflour, baking powder, cocoa, mixed spice, and sugar in a large bowl. Add the coconut milk, coconut oil and egg yolks and whisk until smooth.
Place the egg whites in a medium bowl and beat until stiff peaks form, then gently fold into the flour mixture to combine.
Preheat a lightly greased waffle maker according to the manufacturer’s instructions. Cook the waffles.
While the waffles are cooking, make the drizzle. Place the honey, sugar and water in a small saucepan over low heat. Stir to dissolve the sugar. Increase the heat to high, add the chocolate and mix to combine. Bring to a simmer and cook for 3- 4 minutes or until syrupy.
Serve waffles with ice-cream, berries and chocolate drizzle.
Chocolate Easter Waffles made from coconut oils by Olivado Limited on Vimeo.
Dark / White Chocolate Ice Cream Crack
Everyone knows the only way to improve ice-cream is to add chocolate!
This recipe shows you how to make a simple coating, either white or dark chocolate, to cover your ice-cream. It literally only takes 2 minutes to make and the satisfying crack! of the covering, as it breaks under your spoon just adds to the enjoyment of the dish.
Ingredients
Dark Chocolate Crack
- 1 cup dark chocolate melts/chips
- 2 Tbsp Extra Virgin Coconut oil
- ½ tsp vanilla
White Chocolate Crack
- 1 cup white chocolate melts/chips
- 2 Tbsp Extra Virgin Coconut oil
Method
Dark Choc Crack
Put chocolate, coconut oil & vanilla into a glass microwave-proof bowl. Microwave in 20-second intervals, stirring well after each interval, until completely melted.
Let cool for a few minutes then dip or drizzle over ice cream.
The sky is the limit, once dip is on the ice cream you can sprinkle on other toppings. Or flavour chocolate with peppermint or other flavours.
White Choc Crack
Put white chocolate & coconut oil into a glass microwave-proof bowl.
Microwave in 20-second intervals, stirring well after each interval, until completely melted.
Let cool for a few minutes then dip or drizzle over ice cream.
To make something extra special, sprinkle on dehydrated fruit flavours, raspberry works great (looks great too).
Don’t just eat food – love it
A good dessert leaves you satisfied; a great dessert makes you happy!
Transform your desserts with our range of coconut oils, bringing simple recipes to life.
With its natural, smooth taste and aroma, Coconut Oil has been used for thousands of years by the inhabitants of South East Asia.
It is the perfect alternative for butter in many recipes, usually a healthier and tastier option, and can be used in all types of cooking, especially frying, baking, and sautéing.
Considered by many nutritionists to be a “superfood”, coconut oil is not only delicious to cook with, but comes with a wide range of health benefits.
Natural Liquid Coconut Oil was the first of its kind in the world, with a handy “pop up” pour nozzle attached to the bottle capturing all the nutritional goodness from coconuts in a convenient liquid form.
If you have any questions about our amazing coconut oils, please don’t hesitate to contact us.
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