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Double-choc raspberry brownie
Serves 8
Prep 20 min | Cook 35 min
Vegan / Gluten Free / Lactose Free
Ingredients
- Margarine, light, ¼ cup(s), melted
- Cocoa powder, ½ cup(s)
- Apple puree, 50 g, unsweetened
- Maple syrup (100%), 2 tablespoon(s)
- Vanilla essence, 2 teaspoon(s)
- Eggs, raw, 4 extra large egg(s)
- Almond meal, 1 cup(s)
- Dark chocolate, 100 g, (70% cocoa solids), broken into pieces
- Raspberries, 125 g
Method
Preheat the oven to 160°C (140°C fan-forced). Line the base and sides of a 20 cm square cake tin with baking paper.
Place the melted margarine, cocoa powder, apple puree, maple syrup, vanilla and eggs in a large bowl. Using a hand-held electric mixer, beat on high speed until smooth and well combined. Stir in the almond meal.
Pour the almond mixture into the prepared tin and smooth the surface. Gently press the chocolate and raspberries into the batter until partially submerged. Bake for 30-35 minutes or until the brownie is set around the edges and just set in the centre. Cool completely in the tin. Cut into 8 even pieces and serve.
Tips: You can swap the fresh raspberries for 3/4 cup (95 g) frozen raspberries, if desired.
The cooled brownies can be stored in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week, or in the freezer up to 3 months. Thaw overnight in the fridge.
Lemon cheesecake bliss balls
Serves 6
Prep 10 min
Vegetarian / Gluten Free
Ingredients
- Desiccated coconut, ½ cup(s)
- Almond meal, ½ cup(s)
- Cream cheese, light, 125 g
- Lemon, ½ lemon(s), juice and zest
- Honey, 2 tablespoon(s)
- Vanilla essence, 2 teaspoon(s)
Method
In a large bowl, combine all the ingredients well. Once well combined, use clean damp hands to roll the mix into six evenly sized bliss balls.
Lay on a plate or tray, and refrigerate for at least 20 minutes prior to serving. This will help them firm up a little.
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Banana choc-nut soft serve
Serves 4
Prep 10 min | Other 180 min (Freezing)
Vegetarian / Gluten Free
Ingredients
- Banana, 4 medium, peeled, frozen
- Chobani Low Fat Greek Yogurt, Plain, 1⅓ cup(s)
- Hazelnut and chocolate-flavoured spread, 4 tablespoon(s)
- Hazelnuts, 25 g, roasted, chopped
- Cocoa powder, 1 teaspoon(s), to serve
Method
Roughly chop the bananas and place into a food processor with the yoghurt. Blend until smooth. Add the choc nut spread and blend until smooth.
Spoon into a freezer-safe container. Cover with a lid and freeze for 3 hours for soft serve.
Spoon into bowls, top with hazelnuts, sprinkle with cocoa and serve.
TIP: Spoon the soft serve into a freezer-safe container just large enough to contain it. Press a piece of baking paper onto the surface (this prevents ice crystals forming during freezing). Cover and freeze for up to 1 month. It will become firm if frozen longer than 3 hours, so you may need to stand the container at room temperature for 5 to 10 minutes and use a warmed ice cream scoop to serve.
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