Vegan Valentine's Day Gifts
Violife - Cocospread, 5.29ozBrand - Violife
Violife Cocospread is a rich chocolate spread with a creamy and smooth texture and versatile flavor. Great in everything from cooking to a simple toast spread.
- Light and refreshing chocolate spread
- Great source of Vitamin B12
- Keep refridgerated
- Preservative-Free and Low-Cholesterol
- Palm Oil Free
Violife Cocospread; dreamy, creamy, sumptuous chocolate flavors in an easy spread. It’s got the texture of vegan cream cheese, but with a delightful rich chocolatey flavor. Need we say more?!
Violife Cocospread is low in fat, and calories, and very low in sugar, relative to rival chocolate spreads. It is packed with Vitamin B12, and tastes deliciously great!
Ideal for spreading on toast, slathering on pancakes, smothering crepes, enrobing waffles, or drizzling over ice cream. Perfect for baking cakes, brownies, or anything else! It’s even delicious on its own with a humble spoon.
Keep refrigerated at all times.
Water, Coconut Oil (15%), Brown Sugar, Cocoa Powder (8%), Starch, Dried Banana Powder, Favorings, Acidity Regulator: lactic Acid, Sea Salt, Olive Extract, Vitamin B12.
Frequently Asked Questions
Know any good recipes for Violife Cocospread?
Yes! Violife themselves have an excellent recommendation for their Violife Cocospread, skillet brownies.
You will need 150g Violife Cocospread, 160g dark chocolate chips, 135g brown sugar, 150g coconut yogurt, 100g all-purpose flour, 1/4 tsp sea salt, 1 tsp vanilla extract, 1/4 tsp baking powder, 1 tbsp plant-based butter.
Melt half of the dark chocolate chips and add the Violife Cocospread, sugar, and yogurt. Mix well.
Add the other half of the chocolate and the flour, salt, and vanilla extract. Finally, add the baking powder. Fold until fully mixed.
Oil a 20cm skillet, fill with mixture, and place in a preheated oven at 175°C for 20-25 minutes. You’ll end up with fabulously decadent brownies with classic gooey brownie texture.
This recipe benefits from being served with vegan ice cream, drizzled in caramel sauce, on a bed of vegan biscuits.