Koko Brill is a certified raw foods chef, as well as a pastry school graduate. She also holds a certificate in aromatherapy. Koko runs Koko’s Kitchen where she shares recipes, stories, and information on everything from essential oils and spiritual swagger to reviews of restaurants and stories from her own daily life and travels. When she isn’t
A completely impressive and delicious raw vegan version of the eternally classy and sophisticated lemon meringue pie by Koko’s Kitchen! This recipe calls for Irish Moss gel to create a nice thick, fluffy, mousse-like texture for the filling and meringue topping. Use turmeric powder for that fantastic pop of bright yellow color! Learn exactly how to make
A zesty, garlicy tomato sauce made with sun dried tomatoes, fresh herbs, and cold pressed olive oil atop a bed of spiralized zucchini. The addition of 1 date gives it the perfect hint of sweetness while the cashews add a slightly creamy element. Rich in water and nutrients and absolutely free of all gluten, this
Take those fresh strawberries that you picked up from the farmers market, dip them in a decadent layer of raw chocolate, and roll them around in your favorite superfoods!! This recipe by Kokos Kitchen is absolutely bursting with nutrition and sweetness! Ingredients Strawberries — 1 lb Coconut Oil — 1/4 cup Raw Cacao Powder — 1/4 cup Coconut
A layer of smooth, gooey caramel paired with silky raw chocolate mousse on a thick almond flour and coconut crust. Top with cacao nibs, goji berries, and extra shredded coconut! Simple. Gourmet. Decadent. Yield: 1, 6 inch pie Ingredients Crust: Almnd Flour — 1 cup Unsweetened Shredded Coconut — 1/2 cup Medjool Dates — 4, pitted Coconut
If you love to start your day with a nutrient dense smoothie you’ll love this delicious recipe by Koko Brill of Kokos Kitchen! A base of pure homemade almond milk combines with frozen peaches and raspberries, dates, banana, and a handful each of some of the most classically adored superfoods: hemp seeds, chia seeds, goji berries,
A raw, flourless Holiday cake by Kokos Kitchen bursting with spicy gingerbread flavor made with nuts, dates, raisins, lemon zest and coconut sugar, topped with a deliciously tangy, lemon infused cashew cream cheeze frosting. Garnish with a sprinkling of raw pomegranate seeds, dried cranberries, or goji berries for a delectable pop of color (and a few extra antioxidants) and maybe
Any raw food lover with a sweet tooth will tell you one of the best things about this way of eating is the fact that breakfast and dessert become interchangeable with one another. This sweet breakfast pudding by Koko Brill of Kokos Kitchen is a fine example! It’s creamy, sweet, thick and full of nutrients to energize
A tasty little burst of gingery goodness in bite-size to sustain you throughout the day. It doesn’t get much simpler than this tasty and energy packed recipe by Koko Brill of Koko’s Kitchen. Super kid-friendly too! Ingredients Raw Almonds — 1/2 cup Raw Cashews — 1/2 cup Dates — 1/2 cup, pitted Chia Seeds — 1 Tbsp Fresh Ginger — 1/2-inch
This recipe by Koko Brill of Kokos Kitchen was just too gorgeous not to share! Fresh rice paper hand rolls with sliced mango, mint, avocado, cucumber, bell pepper, and green onion fixings paired with a delectable Thai-inspired peanut sauce. This recipe was originally shared on the blog Drop Dead. *The rice paper, while vegan and gluten-free, is not