Nicole’s Chocolate Avocado Smoothie

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Spooner Nicole, who works in fashion and recently got engaged is tied up in planning her wedding whilst working full time. She is also trying to lose a bit of weight for the big day. However, she loves to treat herself right and enjoys having a smoothie every now and then so she created a creamy chocolate avocado smoothie which she and her fiance can enjoy whilst looking through wedding magazines.

INGREDIENTS:

  • 250 - 300ml oat milk

  • 50g Dark Choc Zing

  • 1 ripe banana

  • 2 dates

  • 1 tsp honey

  • ½ avocado

  • 2 tablespoons raw cacao

  • 1 tsp golden flaxseed

  • 1 tsp chia seeds

METHOD:

In a blender, add the oat milk and Dark Choc Zing granola. Blend until smooth.

Now add the other ingredients and blend for at least 1 minute until everything is smooth. Pour into your favourite glass. Enjoy.

Andrew’s Frozen Yogurt Bark

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Spooner Andrew was craving for a dessert, but whilst working hard at the gym he didn’t want to indulge without thinking so he created a frozen greek yoghurt bark which is delightfully refreshing and healthier than desserts available at the supermarket. The perfect treat during summer.

INGREDIENTS

Yogurt Bark:

  • 500g Greek yogurt

  • 2 tbsp honey

  • Real Handful Mint Choc Chipper

Toppings:

  • Real Handful Mint Choc Chipper

  • 30g Spoon Dark Choc Zing

METHOD:

Mix the yogurt and honey together until well combined. Add a bag of Real Handful Mint Choc Chipper to it and mix again.

Line a baking tray with foil and pour the yogurt mixture on top. Spread it depending on how thick or thin you want your bark to be.

Sprinkle Dark Choc Zing on top and a bag of Real Handful Mint Choc Chipper. Place in the freezer for 3-4 hours until it is completely frozen.

Remove from the freezer and use a sharp knife to break the bark into pieces. The bark can be stored in the freezer in food bags.

Kate’s Chia Chai and Chocolate pudding

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Kate (@kates_fit_lifestyle) runs her own fashion line @mevmeclothing, is a personal trainer and wellness coach. Despite her busy lifestyle she certainly does not want to miss out on tasty and healthy meals so she created a delicious, yet healthy and tasty breakfast pudding recipe.

INGREDIENTS:

METHOD:

Simmer 1/2 cup water and a Cupsmith Masala Chai tea bag for 5 mins.

Add the almond milk, honey and vanilla powder and let it simmer for another 3 minutes.

Remove from heat and allow to infuse for 10 mins.

Strain out teabag and add in the chia seeds. Stir well to combine and set aside for 10-15 mins but keep stirring every so often to break up any lumps, should swell and chia seeds absorb liquid abs make a pudding consistency.

Add chia seeds mix into bowls and top with a spoon of coconut yoghurt and a big helping of Dark Choc Zing granola.



Spoonie Tip:

If you want to keep the second pudding for the next day just refrigerate and then remove and add toppings when ready to eat!




Leanne’s Chocolate Pancakes

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Leanne who has just come back from a weekend in France wanted to keep up the holiday feels with some tasty pancakes for tea.

INGREDIENTS:

METHOD:

Blend 50g of Dark Choc Zing granola. Add 50 g Seed and Bean Extra Dark Chocolate and blend again. Pour the mix into a bowl.

Mix in 70 g of whole wheat flour.

Add the eggs (or egg alternatives) and coconut milk and mix well until combined smoothly.

Add sunflower oil and cocoa powder and mix again.

Let the mix set for 15-20 minutes.

Heat a tablespoon of coconut oil in a frying pan.

Pour a little of the mix into the pan. Once the edges turn golden, flip them.

Once you have 3-4 pancakes stacked, add your favourite toppings.

Enjoy.

Victoria’s No Bake Peanut Butter Bars

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@victoria.winterford who loves to live a fit and positive lifestyle celebrated National Peanut Butter Day with a tasty recipe creation! Since this was too nice not to share we wanted to give you the opportunity to make it too.

INGREDIENTS

Base

  • 130 g oats

  • 75 g coconut oil

  • 1 tbsp butter (or vegan alternative)

  • 1 tbsp maple syrup or honey

  • 20 g protein powder

  • 1 tbsp plain flour

Topping

METHOD

Line a baking tin.

Melt the coconut oil and butter. Mix in the sweetener.

Add the vanilla and dry base ingredients and give it a good stir.

Add the mix to the baking tin and press flat with a spoon. Pop in the fridge for about half an hour.

Mash the banana in a bowl, add the peanut butter and mix until smooth. Add the dry ingredients and mix again.

Add the mix onto the base.

Add Dark Choc Zing on top and push down slightly. Put it back into the fridge for another half an hour.

Cut into slices and enjoy.

Jonny's Dark Choc Zing Mousse

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Spoonie Jonny wanted to make something special for his wife this year. After a stressful first month of being a dad he decided to roll up the sleeves and create a treat, something special for his lovely wife. With only a few ingredients he made this delicious dessert, which is easy to make and doesn't take long either.

INGREDIENTS:

METHOD:

Blend the Dark Choc Zing granola until there are no bigger pieces left. Put aside.

Break the dark chocolate into small pieces. Let it melt over a bowl of simmering water together with a third of the cream.

Make sure you stir the mix frequently until it is fully melted and forms a rich and creamy texture. Now add the vanilla extract.

Lower the heat and stir occasionally so it doesn’t burn. Turn off the heat and let it cool down a bit.

Whip the remaining cream to stiff peaks. Once the chocolate mix is cooled down combine it with the whipped cream and whip the mixture again (it should only form a soft mix). Now add the Dark Choc Zing powder and give it another good mix.

Fill into a bowl and let it settle. Keep the mousse chilled until serving.

Spoonie tip: If you make it the day before, keep it in the fridge over night. However, take it out well in advance before serving it so it gets back to room temperature. Otherwise the mousse is very hard.

New Year's Eve Brownie Bites

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New Year’s Eve simply calls for some treats. These easy to make scrumptious chocolate brownie bites will be the perfect sweet treat at your party.

Ingredients:

  • 225g butter

  • 50g Dark Choc Zing granola

  • 50g cocoa powder

  • 400g sugar

  • 150g flour

  • 1 teaspoon baking powder

  • 1/2 tablespoon vanilla

Method:

Preheat oven to 180 degrees (fan).

Blend the Dark Choc Zing granola until there are no bigger pieces visible anymore. Mix Dark Choc Zing granola together with flour, baking powder and cocoa.

Whisk the eggs together with the sugar and vanilla in a large bowl. Melt the butter in the microwave or in a pot until completely melted. Add the butter to the egg mix and slowly add the flour-cocoa mix (spoon by spoon) until everything is smooth.

Spray the 9 x 13 inch baking dish with cooking spray or alternatively insert a layer of baking paper.

Pour the batter into the baking dish and put it in the oven on the middle rack and bake for 30 minutes. Make sure it's on the middle rack, not the top one.

Leave in the oven for another 5 minutes. Take the tray out of the oven and let it cool down completely before cutting the brownie into brownie bites.

Spoonie Tip: add some edible gold glitter on the brownies for an extra elegant touch.

Crunchy Chocolate Dessert

Desserts don't have to be complicated! This super quick an easy dessert is a true delight for every dinner party. 

Shopping list:

Method:

Simply add a layer of yoghurt in the bottom of your glass, add a handful of Dark Chocolate granola on top and top with a layer of raspberries.

Repeat these steps again.

Add a few raspberries as garnish on top. Keep chilled until you serve it.