Winter is all about comfort and sometimes you need some yummy little morsel on a cold winter’s day. If you’re looking for something to make, why not check out our gorgeous sweets range. Here’s the Cherry Bites, Nut Butter Chocolate Fudge, Shredded Coconut Rough & Triple Layer Fudge. All recipes are raw and very simple to make.
Craving a Cherry Ripe? Summer has arrived in Melbourne and to celebrate we have created the ultimate cherry bite recipe!
If you miss the taste of this classic dark chocolate treat, don’t despair. This simple recipe is very easy with just 5 ingredients and hard to resist.
- Makes: 16 pieces
- Oven temp: 160 (150C fan forced)
- Cook time: 20 minutes
- Set time: 3 hours
- Pan: square freezer-proof container 14x14cm
- Pan: biscuit tray
Ingredients
250g fresh cherries
1 cup shredded coconut
2 tablespoon The Sugar Breakup Organic Golden Rice Malt Syrup
1 tablespoon coconut oil melted
100g 85% dark chocolate or raw chocolate
To Do
- Preheat oven to 160 (150C fan forced), grease and line biscuit tray and line the freezer container with baking paper
- Cut the cherries in half, remove the stem and seed. Place onto the biscuit tray cut side up. Place in the oven for 20mins to bake. Then let them cool.
- Place cherries into a blender and give a couple of quick bursts to blend them up.
- In a mixing bowl use a spatula to mix the cherries, shredded coconut, The Sugar Breakup Organic Golden Rice Malt Syrup and melted coconut oil.
- Place the mix into the freezer dish and place into the freezer over night or at least for 3 hours.
- Cut cherries mix into 16 even pieces.
- Make your own raw chocolate or melt the 85% dark chocolate and cover the cherry bites. It’s up to you how much chocolate you want to put on them. Place a drizzle across the top, cover the whole top or completely coat them for that classic taste. They can also be happily eaten with no chocolate. The recipe is that delicious. Eat when set.
- Will keep in the fridge for 3 days, can also put them in the freezer to last longer
Chocolate fudge is one of our favourite go-to snacks. It’s very simple to make, keeps in the freezer and is perfect when you need that chocolate hit.
This recipe is a “no cook” version that is lactose free, gluten free and fructose free.
You will be really surprised how easy it is to make and how delicious.
- Makes: 20 pieces
- Preparation: 1 hour and 10 minutes
- Dish size: depends how thick you want the fudge. We used a 12cm x 14cm dish to give us lovely cubes of fudge
Ingredients
1 cup smooth peanut butter (or any nut butter of your choice)
1/3 cup coconut oil- melted
1/4 cup cocoa powder (sifted)
1/4 cup The Sugar Breakup Golden Rice Malt Syrup
1 Pinch of fine sea salt
1 teaspoon vanilla extract
Directions
- Melt the coconut oil
- Add the peanut butter and (using an electric beater) mix together until smooth. It works better if the ingredients are slightly warm.
- Add in the cocoa, rice malt syrup, vanilla and sea salt, and then stir with a spoon until smooth and creamy.
- Place the mixture into the dish lined with baking paper or plastic wrap (for easy removal) and place into the freezer for 1 hour.
- After an hour, remove from the freezer and cut into squares.
- Store in an air tight container in the freezer. When ready to be eaten, take it out for a couple of minutes beforehand so it softens slightly. It’s best eaten straight away as it starts to soften when left out for a period of time.
Handy Hints
If you want your fudge to have more texture or to make different varieties then add things such as nuts, chia seeds, coconut etc when you add the cocoa and other ingredients and mix by hand.
Recently we’ve been trying out raw paleo recipes that can give us a healthy treat & also satisfies any sweet cravings. This shredded coconut rough is the perfect solution.
Gluten free, lactose free, refined sugar free & paleo inspired; at the moment it’s our favourite simple go-to snack. With only 4 ingredients, you won’t believe how simple & delicious this recipe will be. Really enjoy this one!
- Makes: 12 pieces
- Preparation: 5mins with 30mins in the freezer
- Dish size: freezer proof small flat baking dish, lined with baking paper
Ingredients
1 1/4 cups shredded coconut (alternatively can use 1 cup of desiccated coconut)
1/4 cup coconut oil- melted
1 tablespoon of dutch cocoa powder
1 tablespoon The Sugar Breakup Golden Rice Malt Syrup
Directions
- Melt the coconut oil
- Add the coconut, Dutch cocoa & The Sugar Breakup Golden Rice Malt Syrup. Mix using a spatula until the coconut is covered in the chocolate.
- On a freezer proof flat dish lined with baking paper, place spoonfuls of the mixture into bite size round shapes.
- Place into the freezer and leave it for 30mins to set.
- After 30mims start eating or place the pieces into an airtight freezer container to enjoy whenever you like.
Handy Hints
Who doesn’t love a great fudge recipe?
What’s even better? When you have three different layers to enjoy.
Inspired by Mayver’s pure state spreads this could possibly be our best fudge yet.
This recipe is paleo inspired, raw, no bake, lactose free, gluten free, fructose free and refined sugar free.
- Makes: 20 pieces
- Prep time: 45 mins
- Setting time: 60 mins
- Difficulty: easy
- Dish: square tin 8 x 8 inch lined with baking paper
Ingredients for the hazelnut & cacao layer
1 cup of shredded coconut – to give a texture in the layer
1/2 cup coconut oil (we used J’Adore Raw Organic Extra Virgin Coconut)
1/4 cup Mayver’s All Natural Hazelnut & Cacao Spread
2 tablespoons of The Sugar Breakup Organic Golden Rice Malt Syrup
1/2 teaspoon of vanilla extract (we used Equagold pure vanilla extract)
Ingredients for the peanut & coconut layer
1 cup of coconut flakes or chips (don’t use desiccated coconut, as it’s too dry)
1/2 cup coconut oil (we used J’Adore Raw Organic Extra Virgin Coconut)
1/4 cup Mayver’s All Natural Peanut & Coconut Spread
2 tablespoons of The Sugar Breakup Organic Golden Rice Malt Syrup
1/2 teaspoon of vanilla extract (we used Equagold pure vanilla extract)
Ingredients for the omega 3 layer
1 cup of coconut flakes (don’t use desiccated coconut, as it’s too dry)
1/2 cup coconut oil (we used J’Adore Raw Organic Extra Virgin Coconut)
1/4 cup Mayver’s Omega 3 nut and seed spread
2 tablespoons of The Sugar Breakup Organic Golden Rice Malt Syrup
1/2 teaspoon of vanilla extract (we used Equagold pure vanilla extract)
Each layer is made exactly the same way. So do this three times
- Line your dish with baking paper.
- In a blender or a Thermomix place the coconut and coconut oil and blend until it becomes a creamy texture, and creates a coconut butter. The hazelnut & cacao layer will be grainier.
- Add the golden rice malt syrup, Mayver’s spread and vanilla extract. Mix together until it’s creamy. It takes less than a minute.
- Place the mixture into your dish and spread out evenly.
- Place a layer on top of the fudge. We used slightly crushed Brookfarm Macadamia in our first layer. We used crushed up The Sugar Breakup Toffee Crunch in our second layer. On top of the third layer we placed coconut flakes and a couple of toffee shards. You can put anything you like between the layers.
- Place into the freezer and make the next layer, repeating the above instructions until you’ve created your three layers
- Once you’ve placed your third layer put it back into the freezer for a further 20mins. Then take it out of container (make sure it’s set) and cut into delicious squares and enjoy.
- Keep in an airtight container in the fridge or freezer.
Optional Layer Selection
- You can use any flavour of Mayver’s Spreads that you like.
- You can use any layer between the fudge and any topping that you like. Use up what’s spare in the pantry.
1 serving of The Sugar Breakup Toffee Crunch
Hints and Tips
TheSugarBreakup.com 