Recipes

Vanilla & Chocolate Summer Berry Loaf

If your idea of a perfect afternoon includes a cup of tea, a comfy chair, and a slice of something homemade, this one’s for you. Pamela Higgins’s Vanilla & Chocolate Summer Berry Loaf is part cake, part snack, and fully divine. A little marbled, a little fruity, and just the right amount of sweet (thanks to our Natvia Gut Activated Synbiotic Sweetener), this loaf is the kind of bake that never lasts long. Servings: 6 Prep Time: 15 Minutes Bake Time: 35-40 minutes Total time: 55 minutes Ingredients 150g gluten-free flour 100g Gut Activated Synbiotic sweetener 4 tablespoons cocoa powder 1 teaspoon baking powder 3 tablespoons oil 2 eggs 150ml milk of choice1  teaspoon vanilla extract 80g frozen berries 60g no added sugar dark chocolate, cut into chunks Method Mix together the flour, sweetener and baking powder in a mixing bowl. Whisk together the oil, eggs, milk and vanilla extract then pour into the bowl and mix until a batter forms. Spoon half of the mixture into a different bowl and mix in the cocoa powder plus another 2-3 tablespoons milk and set aside. Stir the berries and chocolate chunks in the vanilla mixture. Grease and line a loaf tin, then alternate adding in spoonfuls of each - do one layer, then repeat a layer on top (make sure you alternate the batter so it’s the opposite of what is on the bottom!). Bake at 180C for 35-40 minutes - halfway through, cover with tin foil - until golden and firm. Leave to cool in the tin, then pop out of the tin, cut up and enjoy!

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