Our coconut cream powder adds a delicious, mild coconut flavor to this easy butternut squash soup recipe.
This is a great, no-bake recipe for vegan, raw, organic cupcakes made with our delicious White Mulberries. Developed by the lovely CoconutAndWhat blog, this treat is decadent and delicious while remaining holistic and nutritious.
Mulberries are packed with antioxidants and are a great source of protein, fiber, iron, and Vitamins C and K. The Extra Virgin Organic Coconut Oil in this recipe is a healthy binder, with medium chain fatty acids perfect for building powerful cells. Cacao powder is another antioxidant powerhouse and adds a perfect, decadent flavor to the final layer.
To make this layered cupcake, you’ll need a high speed food processor, cupcake molds or muffin tin, and some freezer space.