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Cocoa Mojo Recipe Contest

Cocoa Mojo Recipes 

COCOA MOJO SUPER CHOCOLATE CHIP COOKIES 

1 Cup Organic Spelt Flour

1 Cup Organic Oat Flour

1/2 Cup Cocoa Mojo

3/4 Teaspoon Baking Soda

1/4 Teaspoon Organic Cinnamon

1 Teaspoon Double-Strength Vanilla

3 Tablespoons of Almond Milk

1/2 Cup Agave Syrup

2/3 Cup Coconut Oil (Room Temp)

1 Cup Grain-Sweetened Chocolate Chips

Preheat oven to 350°F

Do NOT grease cookie sheet (use a stainless steel cookie sheet). You can put parchment paper on it if you like.

Combine all ingredients in the order given in a glass or stainless steel bowl (do not use plastic).

Mix until well blended.  Then place cookie dough in refrigerator for 15 minutes.  It should partly solidify. 

Spoon refrigerated dough, about 1 tablespoon size onto cookie sheet  leaving enough room between spoonfuls as the cookies will spread.

(Replace cookie dough in refrigerator to wait for next batch.) 

Bake for 12 minutes - remove from oven, but leave on cookie sheet for 2 minutes.

Remove from cookie sheet and place on cooling rack.

Then enjoy these delicious, healthy, and super chocolate chip COCOA MOJO cookies!

Makes about 2 dozen cookies.

 

Cocoa Mojo Frappuccino

Adult “Wake Me Up” Version

4 oz. Brewed NutriCafe Coffee (Immune or Performance)

4 oz. Unsweetened Almond Milk


2 Tablespoons Cocoa Mojo

2 Tablespoons Coconut Milk Powder

Stevia (according to your taste)

1-2 Cups Crushed Ice (depending on how thick you like it)

Throw it all in a high-powered blender for about 30-45 seconds. 

Healthy “I’m Already Awake” Version

8 oz.  Unsweetened Almond Milk

1 Handful of Spinach

2 Tablespoons Cocoa Mojo

2 Tablespoons Coconut Milk Powder

Stevia (according to your taste)

1-2 Cups crushed Ice (depending on how thick you like it)

Throw it all in a high-powered blender for about 30-45 seconds. 

 

CHOCOLATE BANANA COCONUT MILKSHAKE 

1 Cup Milk

1 Medium Frozen Banana cut into about 6 pieces

1 Capful of Vanilla Extract  

1 Tablespoon of Coconut oil  

1 Tablespoon of Cocoa Mojo (Add more if you want a stronger chocolate taste) 

Place all ingredients in blender.  Blend until smooth - this will be very thickl.  If you want it thinner add a little bit more milk.   

 

DECADENT COCOA MOJO VEGAN CAKE

1 Cup Unbleached White Flour

1/2 Cup Whole Wheat Flour

1 Cup Coconut Palm Sugar

1/3 Cup COCOA MOJO 

1/8 Teaspoon Sea Salt 

1 Teaspoon Baking Soda 

1 Teaspoon Baking Powder 

1 Tablespoon Apple Cider Vinegar 

1 Tablespoon Cocoa Powder 

1/3 Cup Coconut Oil (must be room temperature!) 

1 Cup Coconut Milk (must be room temperature!)

Preheat oven to 350°F

Generously grease one round 8-inch baking pan with coconut spread (do not flour).

Combine all ingredients in the order given in a glass bowl (do not use plastic).

Mix until well blended.

Pour mixture into baking pan. 

Bake for 25 minutes.

 

Cocoa Mojo Chia Pudding

For one serving:

(all measurements approximate)

1 cup almond milk

2 Tbs organic chia seed

1-2 tsp Cocoa Mojo

1/4 tsp ground cinnamon

3-4 drops Medicine Flower* Vanilla extract

Put all ingredients in a bowl, stir together. Cover.

Re-stir after about 45 minutes to blend the chia

"clumps". Refrigerate for at least a few hours.

Stir again before serving.

I usually make this in the afternoon, then eat it

the following morning. 

Sometimes I add hemp hearts just before eating it.

 

Healthy Non Gluten Cocoa Mojo Cookie  

2 cups of well  cooked quinoa, cooled (rinsed 4 times prior to cooking)

1/3 cup nut butter  

4 tbs maple syrup   or brown sugar.

1/4 tsp salt

1 cup old fashioned organic rolled oats

1/3 cup shredded coconut

1/2 cup chocolate chips

1/3 cup coco mojo

1/2 cup buttermilk or nut milk

1 egg, slightly beaten

1/2 tsp soda .

Mix together  quinoa, nut butter, maple syrup, salt, rolled oats, coconut, and chocolate chips.

Whisk coco mojo and soda together. Add  egg and stir in buttermilk.  

Next,  stir the liquid mixture  into dry ingredients.

If too dry, add a bit more liquid.  Batter  should be  very thick.

Place on baking sheet using small ice cream scoop.

Bake  350 degrees for about 20 minutes

Note:  egg can be substituted by using  1 Tablespoon chia seeds soaked in 2 Tablespoons water for 10 minutes.

 

Five-Minute Chocolate Frosting

  • 2 cups Cocoa MoJo
  • 2 cups Coconut Milk Powder
  • 1/2 tsp. sea salt
  • About 2/3 cup (add slowly to achieve desired consistency) of your favorite nut or seed milk, even Rice Dream from a box

Directions: Blend in a high-speed blender until creamy. Let it sit on a counter at room temperature for about 30 mins so it gets a bit firmer (and while waiting for your muffins or cake or cupcakes to cool down from the oven). Spread on your treats, and enjoy!

MOJO COCONUT ALMOND MILK

Ingredients:

2 cups almonds

water to soak almonds & 4 cups for blending

6 dates pitted

6 tablespoons enerhealth cocoa mojo

4 tablespoons enerhealth coconut milk powder

milk bag or cheese cloth

Directions:

1)  Soak almonds overnight or 8 hrs.

2)  In a high speed large blender add soaked almonds, 4 cups water, dates, mojo, and coconut milk.

3)  Blend on high until smooth and turned into liquid about 2 min.

4)  Run liquid through milk bag or cheese cloth squeezing out all liquids.

5)  Poor over ice and serve:)  Refrigerate leftovers. 

 

Morning MOJO! 

I put all the ingredients in a thermos in the morning and at work I add hot water, shake well and it's Hot Cocoa Time!

2 tbsp of Cocoa Mojo

1 tbsp Coconut Milk Powder

1 tbsp Dry Milk or Powdered Milk

1 tbsp Palm Sugar

A pinch of Cinnamon.