Recipes
Cookie Dough Stuffed Brownies
There is something deeply satisfying about cutting into a brownie and finding a thick, soft layer of cookie dough sitting right in the middle. These Cookie Dough Stuffed Brownies have a fudgy, cocoa-rich outer layer packed with white chocolate chunks, and a cookie dough core that stays soft and slightly chewy once baked. Both layers are gluten-free and sweetened with Natvia Gut Activation Sweetener, so the whole thing is completely free of added sugar without compromising on flavour or texture. The technique is simple: freeze the cookie dough layer first so it holds its shape when you sandwich the brownie batter around it. The result is a bake that looks like it required serious effort but is very achievable on a weekend afternoon. Cut into nine thick squares and share them around. Or do not share them at all.
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Strawberry and Matcha Cookie Sandwiches
These Strawberry and Matcha Cookie Sandwiches are soft, golden cookies filled with a thick matcha cream and finished with a matcha white chocolate drizzle. The dried strawberry pieces give each cookie a gentle chew and a pop of colour, while the matcha filling adds something earthy and slightly bitter that cuts through the sweetness beautifully. The cookies are gluten-free and sweetened with Natvia Gut Activation Sweetener, and the filling comes together in minutes with soft cheese or coconut yogurt depending on what you have. The drizzle on top sets firm after thirty minutes in the fridge and gives the whole thing a finish that looks far more impressive than the effort required. Makes four sandwiches, though the recipe is easy to double if you want more to work with.
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Chocolate Cookie Dough Pistachio Layered Bars
Three distinct layers, zero baking required and a pistachio creme topping that sets into something close to a chocolate shop finish. These Chocolate, Cookie Dough and Pistachio Layered Bars start with a blended chickpea and nut butter base that gives you a cookie dough-style texture without any flour or eggs, then a crunchy chocolate rice crispy layer in the middle, then a smooth pistachio creme pour on top. Both the base and the middle layer use Natvia Gut Activation Sweetener, so the whole bar is free from added sugar. Everything goes into a 9x9in tin, sets in the fridge for three hours and slices cleanly into bars once cold. The freeze-dried strawberry topping adds a bright finish that cuts through the richness of the pistachio and chocolate layers. These keep well in the fridge for several days, which makes them a good one to prep ahead.
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Plum & Almond Traybake
Golden oat base, soft almond batter, jammy spiced plums and toasted flaked almonds on top. This is the café counter bake that is easier to make at home than it looks, sweetened throughout with Natvia Gut Activation Sweetener and gluten free from start to finish.
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Lemon Brûlée
These Lemon Brulees are the kind of dessert that looks far more involved than it actually is. The cream sets inside scooped-out lemon halves, and just before serving a thin layer of Natvia Natural Sweetener goes under the blowtorch until it turns golden and glassy. That satisfying crack, a clean hit of lemon, a smooth creamy centre underneath. Make them the day before and torch just before you bring them out.
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Miso Swirl Sesame Oat Flour Cookies
These cookies are not what you expect, and that is exactly what makes them so good. Jelena Fairweather has taken miso, tahini and sesame and turned them into one of the most interesting recipes we have published. They are sweetened with Natvia Gut Activation Sweetener (AU) / Natvia Synbiotic Sweetener (UK), made with oat flour, and have a naturally crisp edge with a soft, chewy centre. The miso swirl running through each one gives a subtle savoury depth that balances the sweetness in a way that is genuinely hard to stop eating. The sesame coating adds texture and a nutty finish, and the optional sugar-free chocolate chunks make them feel a little more indulgent. Dairy-free, gluten-free and ready in under 30 minutes.
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Apple Turnovers
Golden, flaky and filled with warm spiced apple, these turnovers come together in under 35 minutes with store-bought puff pastry and a filling sweetened with Natvia Gut Activation Sweetener (AU) / Natvia Synbiotic Sweetener (UK). They are wonderful straight from the oven and hold up just as well at room temperature, which makes them a great option for lunchboxes or morning tea too.
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Apple Donut Rings
Happy National Donut Day. These Apple Donut Rings are our kind of celebration; crispy, golden rounds dusted in cinnamon sugar made with Natvia Gut Activation Sweetener (AU) / Natvia Synbiotic Sweetener (UK), ready in 25 minutes and completely vegan. Warm from the pan with a drizzle of hazelnut spread, they are hard to stop at one.
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Mars Bar Protein Slice
The Mars Bar Protein Slice is an Australian classic. It has been showing up at school fetes, birthday parties and afternoon teas for as long as most of us can remember. That gooey, chocolatey, crispy combination is pure nostalgia and honestly, it never gets old. This version keeps all the good stuff but gives it a proper health upgrade. We have swapped the sugar for Natvia Gut Activation Sweetener and packed in the protein with chocolate protein powder and protein crisps. Make a batch on Sunday and you have a snack sorted for the whole week.
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Strawberry Hazelnut French Toast Roll-up
Sometimes you just need something sweet, quick and satisfying. These strawberry hazelnut French toast roll ups come together in 15 minutes and work just as well as an after-school snack as they do a lunchbox treat. Golden, gooey and ready in just 15 minutes. These roll ups are a fun and easy snack the whole family will love.
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Berry Cheesecake Oat Bars
There is something deeply satisfying about a treat that tastes like dessert but actually supports the way you want to feel. These berry cheesecake oat bars sit at that sweet spot, a wholesome oat base layered with fruit and a creamy cheesecake topping, all sweetened with Natvia Gut Activation Sweetener / Natvia Synbiotic Sweetener (UK) instead of refined sugar. Whether you are meal prepping snacks for the week, bringing something to a gathering, or treating yourself on a slow weekend morning, these bars fit into real life. They support gut health, deliver steady energy without the sugar spike, and take less than an hour from start to finish. Cut into squares, store in the fridge, and enjoy all week long.
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Peanut Butter & Jam Chocolate Cups
If you have ever wished your Easter chocolate came with a protein hit and zero sugar crash, this recipe is for you. These peanut butter and jam chocolate cups feel indulgent but work hard for your body, thanks to protein powder, natural nut butter, and Natvia Gut Activation Sweetener / Natvia Synbiotic Sweetener (UK) in place of refined sugar. They are perfect for anyone navigating Easter without wanting to derail their health goals, whether you are gluten-free, sugar-conscious, or simply love a homemade gift that looks impressive and tastes even better. The jammy raspberry centre, creamy chocolate shell, and chewy oat base make every bite worth the wait. Make a batch ahead, chill overnight, and watch them disappear.
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How to Bake With Natvia Sweeteners
Every recipe on this page can be made with Natvia. Here's exactly how to substitute it in your baking.
