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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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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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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