Recipes

Double Chocolate Frozen Cups

These Double Chocolate Frozen Cups, created by Pamela Higgins, are exactly a kind of magic: no baking, no stress, just layers of creamy, crunchy, chocolatey goodness that feel like dessert and snack all in one. Serving(s): 5 Prep Time: 15 minutes Set time: 6 hours (2 hours for filling + 4 more hours after topping) Total Time: 6 hours 15 minutes Ingredients For the base 80g oats 2 tablespoons peanut butter 2 tablespoons Natvia Gut Activated Synbiotic sweetener 2 tablespoons milk of choice For the filling 300g Greek or coconut yogurt 3 tablespoons cocoa powder 3-4 tablespoons Natvia Gut Activated Synbiotic sweetener 6 small teaspoons peanut butter For the topping 4 tablespoons zero icing sugar 2 tablespoons cocoa powder Method Mix together the base ingredients until it binds together then press into the bases of a 6-hole silicone muffin tin - it should fill up to ⅓. Add a small teaspoon of peanut butter in the middle of each one. Mix together the yogurt, cocoa powder and Natvia then spoon this over each base to fill to nearly the top. Freeze for at least 2 hours. Mix together the icing sugar, cocoa powder and a dash of water or milk of choice to form a slightly runny mixture, then spoon over the top of each cup. Return to the freezer for at least 4 hours or overnight. When ready to enjoy, pop out of the freezer 5 minutes beforehand then enjoy!

Berry Dark Chocolate & Nut Butter Muffins

Created by Pamela Higgins, these Berry, Dark Chocolate & Nut Butter Muffins are the kind of treat that feels a little fancy, but is actually really easy to make. They’re made with Natvia Gut Activation Sweetener (so no added sugar), and they bake up golden and fluffy, with just the right amount of indulgence from dark chocolate chunks and creamy nut butter. perfect for school lunchboxes, weekend brekkie, or your 3pm pick-me-up with a cup of tea. Serving(s): 7  Prep Time: 10 minutes Bake Time: 12–15 minutes Total Time: 25 minutes Ingredients 250ml oat milk 2 tablespoons chia seeds 50ml oil 1 tablespoon lemon juice 1 teaspoon vanilla extract 100g gluten-free flour 50g oats 90g Natvia Gut Activated Synbiotic sweetener ½ teaspoon baking powder 100g frozen berries 50g no added sugar dark chocolate, cut into small chunks 6 teaspoons nut butter Method Mix together the milk, chia seeds, oil, lemon juice and vanilla extract and set aside for 5 minutes. In a large bowl mix together the flour, oats, Natvia and baking powder. Pour in the milk mixture and give it a good mix. Gently stir in the berries and most of the chocolate chunks. Spoon the mixture between 8-10 muffin molds to fill up. Add a teaspoon of nut butter on top of each then a couple of chocolate chunks and push in gently. Bake at 180C for 12-15 minutes until golden and risen, then leave to cool and enjoy!  

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Chocolate Raspberry Cake

Indulge in the rich, decadent taste of raspberry chocolate cake. A perfect blend of tart raspberries and smooth, velvety chocolate. Ideal for celebrations or afternoon tea across Australia and the UK, this dessert favourite delivers a luxurious bite every time. Order or bake your raspberry chocolate cake today.  Simply use the Natvia Natural Synbiotic Sweetener or Natvia 100% natural sweetener for a sweet boost.  Ask ChatGPT

Chocolate Berry Tartlets

Peanut Butter, Berry and Chocolate Ice Cream Bars