If you follow me on Instagram then you might have noticed that I was Rebel Kitchen’s October blogger of the month! This was a great opportunity for me to get experimenting in the kitchen again, and I was delighted when Rebel Kitchen sent me their delicious coconut mylks to experiment with! I came up with 4 sweet recipes for you to have a go at, all of which you can also find on their blog/ All of the recipes are vegan, free from gluten and refined sugars. Let me know what you think!
3tbsp Chia seeds (36g)
200ml Rebel Chocolate Mylk
Pinch of ground cinnamon
125g Rebel Kitchen Cacao Coconut Yogurt
3 Cherries, halved and stones removed
Cacao nibs, to serve
1. Add the chia seeds, Rebel Chocolate Mylk and cinnamon to a jar or bowl and mix together. Cover and store in the fridge. Ten minutes later, give it another good stir to make sure it doesn’t go clumpy and then leave it in the fridge overnight (if you’re making this for an earlier time you will need to leave it for at least 1 hour to allow the chia seeds to swell up and form a gel-like consistency).
2. In the morning, give the chia pudding a stir and then spoon half of it into another jar. Top with half of the Cacao Coconut Yogurt and then add another layer of chia pudding, followed by the remaining yogurt.
3. Add the cherry halves to a small saucepan along with a splash of water. Heat gently until the cherries start to release their juices and become plump and warm. Carefully top the chia parfait with the cherries and their juice.
4. Sprinkle the cacao nibs on top.
Ingredients: (makes 3)
400ml Rebel Kitchen Chai Mylk
1.5tbsp Agar Flakes
1 Banana, sliced
1/2tsp Coconut oil
1. Heat the mylk in a saucepan over a medium heat until it begins to simmer.
2. Add the agar flakes and whisk in until it has all completely dissolved.
3. Strain it through a sieve to ensure a smooth texture once set. If the agar agar flakes collect in the sieve then they have not dissolved, so add them back in to the mylk and continue to heat and stir until barely any flakes get caught in the sieve. Then pour it into three 7.5cm-wide ramekins. Once the liquid has cooled, cover the ramekins with cling film and leave in the fridge to set for at least 3 hours.
4. Just before you’re ready to serve, melt the coconut oil in a frying pan. Add the sliced banana along with the pecans, coconut flakes and cinnamon. Sauté carefully to coat the ingredients in the cinnamon but avoid mashing up the banana too much. Remove from the heat once the bananas have become sticky and slightly browned.
5. Use a palette knife to go around the edges of each panna cotta before gently turning out onto a plate. Divide the banana, pecans and coconut between the 3 panna cotta and serve immediately.
Ingredients: (makes 1 tart)
For the base:
60g Desiccated coconut
200g Ground almonds
5tsp Ground ginger
3 tbsp Maple syrup
For the Matcha mousse filling:
1 Large avocado, chilled
1 Large chopped and frozen banana
2tbsp Maple syrup
Juice of 1 lime
150ml Rebel Matcha Mylk
For the topping:
Refined sugar-free chocolate sauce (we used Choc Shot) or 50g dark chocolate
1.Gently line a 20-cm wide circular baking tin with cling film, using enough for it to come over the sides of the tin so that the tart can be easily removed when it’s ready (we used a loose bottom tin; makes it easier to push the tart out when it’s ready).
2. In a bowl, mix together all of the ingredients for the base until it becomes sticky. Tip the mixture into the cling-filmed tin and push down to form an even base. Push the mixture upwards around the sides and mould to form a crust.
3. Place the base in the freezer for 30 minutes. Meanwhile start making the green mousse. Halve the avocado, remove the stone and scoop its flesh into a food processor. Add the other ingredients and blend until smooth.
4. Remove the base from the freezer and pour the filling inside the crust, using the back of a spoon to smooth it down. Return the tart to the freezer for at least 1 hour to set.
5. Remove from the freezer 15-20 minutes before serving to allow it to soften slightly and become more mousse-like. Drizzle with Choc Shot, if using. If you’re melting dark chocolate instead, gently heat the dark chocolate in a glass bowl over a pan of simmering water. Leave it to cool slightly before drizzling it over.
Ingredients: (makes 12 squares)
200g Porridge oats
500ml Rebel Coffee Mylk
2 Bananas, mashed
2tbsp Coconut oil
1tbsp Cacao powder
1tsp Bicarbonate of soda
70g Walnuts, chopped or broken up
2 heaped tsp Instant coffee dissolved in 1tbsp boiling water
50g Raisins or sultanas
50g Dark chocolate chips
1tsp Vanilla extract
40g Protein powder
1. Preheat the oven to 180°C fan. Grease a 20cm x 20cm baking tin with coconut oil and line with baking parchment.
2. Add the oats and Mylk to a saucepan and bring to a simmer, stirring frequently until it reaches a sticky, porridge-like consistency.
3. Add all of the remaining ingredients and mix together – the coconut oil and chocolate chips should melt easily into the mixture.
4. Pour the mixture into the baking tray and bake for approximately 25 minutes until firm and slightly crispy on top but gooey and moist in the centre.
5. Leave it to sit for about 10 minutes before removing from the tin and cutting into squares. It’s best served hot, so either eat immediately or gently reheat in the oven later on. They’re still super tasty cold – make sure to store them in the fridge and eat within a few days.