Ingredients: •2 cups Greek yogurt •1/4 cup agave or honey or maple syrup •1/2 teaspoon pure vanilla extract •1/4 teaspoon fresh lemon juice •pinch salt •strawberries, sliced •blueberries •raspberries •chopped pecans or walnuts (optional) Process: 1.Line a baking sheet with wax paper and set aside. 2.In a large mixing bowl combine yogurt, agave, vanilla, lemon juice, and salt, whisk until thoroughly combined. 3.Transfer yogurt mixture to previously prepared baking sheet and spread it around to an even thickness. 4.Top with berries. 5.Garnish with nuts (optional) 6.Freeze for 2 to 3 hours, or until firm. 7.Cut into pieces and serve. 8.Keep in the freezer. Enjoy!
White chocolate and raspberry blondie brownies
Ingredients: •170 grams (3/4 cup) butter, melted •225 grams (1 and 1/4 cup) brown sugar •2 teaspoons vanilla extract •1 large egg •210 grams (1 and 1/2 cups) plain flour or all purpose flour •150 grams (1 cup) white chocolate, roughly chopped into chunks •50 grams (1/2 cup) fresh raspberries (or strawberries) Process: 1.Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square baking pan with baking or parchment paper, ensuring two sides overhang. 2.In a large mixing bowl, add melted butter and sugar and gently whisk together. Add the vanilla extract and egg and mix until combined. 3.Stir in flour and white chocolate chunks. Fold in raspberries. Pour the butter in prepared pan, smooth the top and place in the oven. 4.Bake for approximately 30 minutes or until golden on the edges and a skewer inserted in the middle comes out clean. Leave in pan to cool completely. Cut into squares to serve. *Tip: you can use the same ingredients to make giant cookies! Enjoy!
Pistachio & Raspberry Dark Chocolate Fudge Bars
Ingredients: (makes 8 bars) •1100g bar dark chocolate (70-85% cocoa solids) •2 tbsp. smooth almond butter or peanut butter •2 tbsp. coconut oil •1-2 tbsp. maple syrup/honey •2/3 cup raspberries •1/2 cup pistachios Process: 1.Start by lining a 9×5″ loaf tin with baking paper. 2.Make a Bain Marie by placing a glass bowl over a saucepan with simmering water. 3.Break up the dark chocolate + place in the bowl to melt, stirring often. 4.When most of the chocolate has melted, stir in the almond butter, coconut oil and maple syrup. 5.In the meantime, heat up a dry frying pan and toast the pistachios over a medium-high heat for around 5-10 minutes, shaking regularly, until fragrant (be careful not to burn!) 6.When a smooth chocolate liquid has formed, take the bowl off the water and stir in the toasted pistachios. 7. Quickly add the raspberries to the chocolate mixture and stir. 8.Pour this mixture into the lined loaf tin and spread out so it’s roughly even. Place it into the fridge or freezer to set for around 30 minutes to an hour. 9.Store in the fridge and enjoy!