COCONUT WHIPPED CREAM

Coconut whipped cream is a delicious dairy-free and vegan alternative to normal cream and my favourite to add on top of a warm mug of hot cacao.

Ingredients:

Can of coconut cream/milk; honey & vanilla extract

Method:

1. The best is to use a cold can of coconut cream/milk. Place your can in the fridge for a few hours or the day before. You want the cream to harden and separate from the coconut water.
2. Open your can and scoop out the hardened coconut cream with a spoon into your bowl. Pour the coconut water into a separate storage container and use that in a future smoothie recipe.
3. Using a hand blender, fluff up the coconut cream for 1 minute. Add your honey and vanilla extract and mix for another minute.
4. Use the coconut whipped cream right away or store in the fridge in a sealed container for up to 1 week.

Tip: You must buy full-fat coconut milk or cream and make sure it’s cold before whipping

MORNING OATS

Nothing beats a warm bowl of oats that is high in fiber, comforting and filling on a winter’s morning.

Ingredients (serving 1)

• 1/4 cup gluten-free oats
• 1/4 banana
• Oat/almond or regular milk
• Water
• Chia seeds
• Frozen blueberries
• 1t hot cacao

Method:

1. combine oats, water and milk in a pot
2. bring to a boil, reduce to simmer and add the banana and blueberries
3. once cooked, the banana would of melted and the blueberries would of popped making your oats a compote of deliciousness.
4. sprinkle in some chia seeds and your hot cacao powder (you can either stir in the hot cacao as a powder or blend it with a bit of hot water to make a chocolate paste)

MOCCACHINO – HOT CACAO

Using a shot of your favourite espresso, add 1t hot cacao with a drizzle of honey and hot milk of your choice to make the perfect moccachino.