Those of you who follow me on instagram, when it comes to food, know three things for certain – I love smoothies, I have a sweet tooth and I love Cathedral Cove Naturals products.
It started with the paleo cereals to put on my smoothies or bowls for some crunch, and then I discovered the coconut yogurts. I love yogurt, and when I started focusing on my health and the amount of refined sugar I was having, I really struggled to find a dairy yogurt that was good for me. The lowest I could find was 6g of sugar per 100g, which is actually not too bad really and I made do with that for a while.
Then I found Cathedral Cove natural yogurt, how could this creamy goodness taste so good and be so low in sugar? There is only 1g of sugar per 100g and it literally has two ingredients – coconut cream and probiotic cultures. That’s it.
I use it primarily as a topping or base – combine the yogurt with their cereal and some fruit and you’ve got heaven in a bowl (see my instagram for photos!) They also have several other flavours if you’re wanting something more decadent, the raspberry and chia one is my absolute fave (this one is slightly higher in sugar).
After following them on instagram I’ve seen there are a lot of clever ways to use coconut yogurt, including raw baking. One slice caught my eye so I decided to make it yesterday. This recipe comes from their website and is really really delicious and super simple!
Make it and let me know what you think!
1 Cup of Desiccated Coconut
1 Cup of Mixed Nuts (we used cashews and macadamias)
2 Tbs of our Raw Organic Coconut Oil
2 Tbs of Coconut Butter (or nut butter of choice)
1 Tsp Cinnamon
½ Tsp Ground Ginger
1 Cup of our Natural Coconut Yoghurt
1 Cup of Raw Cashews (soaked overnight)
Zest and juice of one large Lemon
3 Tbs of Pure Maple Syrup (or sweetener of choice)
½ tsp of Vanilla Powder
Handful of chopped Mint, Zest of one Lemon, Chopped Macadamias
Freeze dried Strawberries
Firstly, line a square baking tray or container with baking paper.
To make the base add all of the ingredients into a food processor and blend until everything is combined. The mixture should be able to come together easily. Place the base mixture into the baking tray and press down firmly. Transfer to the freezer while you make the filling. To make the filling add all of the ingredients into a high-speed blender and blend until the mixture is smooth. Pour the filling on top of the base layer and put back into the freezer to allow it to set over night or for 4-6 hours. Once this layer has set you can garnish it with the mint, lemon zest, macadamias and freeze dried strawberries. Prior to serving place the slice in the fridge for a couple of hours to allow it to soften.