Natnatlife

Perfect time to make these lush Vanilla Matcha Custard Cupcakes with our girl Mei Yee 💚

Ingredients
For the custard
60g Nature's Charm coconut custard
120g melted DF white chocolate
1 tsp matcha powder
Combine all ingredients and mix until smooth. Cover & place in fridge until needed.

For the Cupcake (makes 6-7)
150g all purpose flour
65g sugar of choice
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

Wet ingredients
120g dairy free milk *room temperature
62g dairy free yogurt *room temperature
85g dairy free butter or coconut oil *melted
2 tsp vanilla bean extract

Preheat the oven to 170c. Prepare muffins pan with liners, set aside.

In a large bowl, combine dry ingredients and whisk to combine. Add in wet ingredients and mix well until all combined. Divide batter evenly between 7 cupcake lines in a muffin pan. Bake for 20 mins until toothpick comes out clean. Let cool completely before frosting.

Frosting
100g dairy free butter
1 to 1 1/2 cups powdered sugar
1 tsp matcha powder dissolved in 1 tbsp of milk of choice
1/4 tsp salt

Frosting
Whip butter in the stand mixer bowl with the paddle attachment, on medium to high speed for about 2 minutes. Stop mixer and add the sifted powdered sugar, salt. Mix on low speed until incorporated, scrape the bottom and sides of the bowl and then add in and matcha milk mixture.

Fill cooled cupcakes with blueberry filling. Pipe the frosting onto top, Enjoy!
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You know that tiny bit of heartbreak when you see something on a menu… only to realise there isn’t a vegan option? 🥲

Good news! Making your own cloud cold foam like this one by .to.all.kinds is ridiculously easy.

All I used was Nature’s Charm Coconut Whipping Cream with a splash of plant milk, whipped until light and fluffy. Now my matcha, iced coffee and iced chocolate all get the café treatment at home 💅

Have you tried making your own cold foam yet? A few of my current favs are:

☁️ Iced matcha with ube cloud 💚💜
☁️ Iced mocha with dot cloud 🤎
☁️ Iced chocolate with mint cloud 🌿

No more missing out when has vegan options this good!
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These mixed berry crumble custard bars by are just what you need this weekend! 🫐🍓🍒 They’ve got a buttery oat crumble base and topping, and are filled with creamy coconut custard and juicy, tart berries (i’ve used frozen, so you can make these year-round).

MIXED BERRY CRUMBLE CUSTARD BARS
(9 large/12 medium bars)

Base & Crumble Topping:
190g (1.5 cups) plain flour
90g (1 cup) rolled oats
115g (1/2 cup) salted vegan butter
110g (1/2 cup) brown sugar
1-2 pinches fine salt

Custard Filling:
400g tin Coconut Custard
3 tbsp cornflour
2 tsp vanilla
Pinch sea salt

Mixed Berry Filling:
2 heaping cups (350g) frozen mixed berries
Squeeze of lemon juice
2-3 tbsp granulated sugar
1 tbsp cornflour

METHOD:

Preheat oven to 180C/350F and line an 8x8-in square baking tin with parchment paper.

In a large mixing bowl, combine flour, oats, butter, sugar, and salt. Mix together using clean hands to incorporate butter into dry ingredients until it resembles damp clumps of sand.

In a separate bowl, whisk together Nature‘s Charm custard, cornflour, sugar, and salt until smooth.

In another bowl, combine frozen berries, lemon juice, sugar, and cornflour, and toss to coat evenly.

To assemble bars, transfer 3/4 of crumble mixture to baking tin and pat down firmly to form an even layer for the base. Pour custard over the base and smooth. Next, add berries in an even layer over custard. Sprinkle remaining crumble topping over berries.

Bake on the middle rack for 40-50 minutes until fruit is bubbling and topping is golden and crispy. The texture should feel mostly firm with a slight jiggle in the middle. Remove from oven and cool on a wire rack for 1 hour, then transfer to fridge and chill until completely cooled and set.

Once ready to serve, remove from tin and cut into 9-12 bars, depending on size preference. For clean slices, use very sharp chef’s knife and wipe blade clean in between each cut.

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Chocolate Butterscotch Mousse Pots 🍫🍯 These and delicious no-bake chocolate mousse by .amy are made with just 4 basic ingredients and ready in 10 minutes! Plus, they are dairy-free and high in protein 👍🏻

The secret to the delicious butterscotch flavour is Coconut Butterscotch Sauce which is so Sticky Sweet and Delish. Plus, top these with some of my favourite Nature’s Charm Coconut Whipping Cream for the perfect dessert 🥰

Here are the ingredients:
⭐︎dark chocolate
⭐︎silken tofu
⭐︎ Coconut Butterscotch Sauce
⭐︎ Coconut Whipping Cream

⭐︎cookies for the base, optional

🍯the full recipe for these chocolate pots is on Amy’s website

Happy moussing x
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Creamy & dreamy strawberry ice cream with just 4 ingredients! Do try and Enjoyy!🍓🍧💫

Ingredients:
- 1 can Coconut whipping cream
- 300g Fresh/Frozen strawberries
- 1/2 cup sweetened condensed coconut milk (adjust based on your sweetness level)
- Strawberry jam

1. In a blender, add Nature’s Charm coconut whipping cream, chopped strawberries and Nature‘s Charm condensed milk.
2. Blend them into a smooth mixture.
4. Pour the mixture into popsicle moulds and add swirls of strawberry jam.
5. Freeze them overnight.
6. Once frozen, unmould them and Enjoy!🍓💫
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