Delicious Little Sweet Treats To Brighten A Winter’s Day


Small sweets

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.

tsbu cherry bite cherry ripe exposure jpgCraving 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

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

  1. Preheat oven to 160 (150C fan forced), grease and line biscuit tray and line the freezer container with baking paper
  2. 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.
  3. Place cherries into a blender and give a couple of quick bursts to blend them up.
  4. 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.
  5. Place the mix into the freezer dish and place into the freezer over night or at least for 3 hours.
  6. Cut cherries mix into 16 even pieces.
  7. 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.
  8. Will keep in the fridge for 3 days, can also put them in the freezer to last longer

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Chocolate fudge 2Chocolate 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

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Nut Butter Chocolate Fudge


Nut Butter Chocolate Fudge 520w exposureEvery Christmas our Aunt brings a variety of home made fudges for christmas lunch. The fudge would be placed immediately on the table with the nuts and cherries and would be devoured before the lunch even got started.

Fudge has always been our “go to” treat food so we were keen to develop one that was fructose free, but also didn’t have too much sugar. Our old favourite traditional fudge recipe uses two cups of white sugar!

This recipe is a “no cook” version that is vegan friendly, lactose free, gluten free and fructose free.

You will be really surprised as this recipe is so easy and super 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

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How to Make Sugar Free Chocolate


Sugar free choc barActually the title should be, “making sugar free chocolate that looks and tastes like real chocolate without sugar”, but that seemed a bit long.

I’ve seen lots of questions about making sugar free chocolate with some cooks really struggling to get it right.

I’ve attempted to make sugar free chocolate using coconut oil but don’t like the way that the fats and solids separate (which ends up as a coconut oil layer on top and around the edges). And, let’s be frank, it does not taste like chocolate.

Today I’m road testing a Sugar Free Chocolate from The Sweet Poison Quit Plan Cookbook by David Gillespie.

My first attempt was a disaster! The fats and solids separated.

Where did I go wrong? One word: EMULSIFICATION. Don’t be scared, it’s the combination of fat (from the cocoa butter) and water (from the dextrose syrup), which is easily solved with a stick blender!

So here’s how to make sugar free chocolate that looks and tastes like real chocolate.

Ingredients (as per The Sweet Poison Quit Plan Cookbook)
80g Cocoa Butter (available from health food stores)
1/4 cup Dextrose Syrup (see instructions below)
1/3 cup good quality Cocoa Powder

Making the Dextrose Syrup

  1. In a small saucepan combine 1 cup The Sugar Breakup Dextrose with 1 cup water.
  2. Stir until the dextrose has dissolved then boil gently on a low/medium heat for about 10 minutes until the quantity has reduced to 1 cup in total and it has turned into a slightly syrupy consistency.

Note: This is one of the steps I struggled with. I dissolved the dextrose in the water then removed from the heat without any boiling. My syrup was still like water and a lot more than 1 cup

Making the Chocolate

  1. Place the cocoa butter in a heat proof bowl over a saucepan of simmering water and stir until just melted.
  2. Add the cocoa powder and ¼ cup of the Dextrose Syrup then using a stick blender combine all the ingredients until smooth.

Note: The speed of the stick blender helps the melted butter and the water stick together so the chocolate doesn’t separate. Make sure all your ingredients are in a jug or high sided bowl so they don’t fly out when using a stick blender!

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Any way you like! I spread the chocolate out on a sheet of baking paper and dotted mixed nuts making it a bar.

You could make plain chocolate and break it up for choc chips, give the chocolate a sprinkle of sea salt (sounds weird but sea salt and chocolate are fantastic together). Add a dash of coffee or, to be extra fancy, pipe it into moulds.

If you’re using moulds then I recommend using silicon based moulds which work better when it’s time to take the chocolate out.

A little bit more about home-made chocolate

  1. It doesn’t taste or feel like the stuff you can buy for $1 at the supermarket. Most cheap chocolate contains very little cocoa butter and cocoa mass often being made up of cheaper ingredients like vegetable or palm oils.
  2. It’s best kept in the fridge. Home-made choc can be soft at room temperature so pop it in the fridge until ready to serve.
  3. Use good quality ingredients. A good quality Dutch processed cocoa powder can be a little bit more expensive but the taste will be so superior you’ll never want to use cheap cocoa powder again.

We’ve got Thermomix instructions too!

Making the Dextrose Syrup (using a Thermomix)

  1. Place 1 cup (180g) The Sugar Breakup Dextrose with 1 cup (250g) water into TM.
  2. Set to Varoma/speed Spoon/23 minutes. Leave the Measuring Cap (MC) off to allow water to evaporate.

Makes 1 cup of syrup, can be stored in the fridge for a month. Allow to cool slightly before using.

Making the Chocolate (using a Thermomix)

  1. Place 80g cocoa butter into the TM, chop on speed 6 for 5 seconds
  2. Melt cocoa butter at 60 degrees, speed 1 for 3 minutes
  3. Add 1/4 cup dextrose syrup and 1/3 cup cocoa powder, mix together on speed 6 for 10-20 seconds
  4. You’re done!

Don’t forgot to enter our fantastic competition at to be in the running to win a signed copy of The Sweet Poison Quit Plan Cookbook and a chance to WIN other great sugar free prizes. Be quick, entries close 5th November 2013.

Happy chocolate making!

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Chocolate Mousse


chocolate mousseChocolate mousse is a classic recipe that makes a delicious end to a meal.

Creating a fructose friendly, gluten free and lactose free chocolate mousse that’s really delicious is easier than you think!

This recipe has been inspired by Rachelle LaCroix Mallik (MA, RD) who teaches a wonderful New York sugar detox cooking class at Gewürzhaus, Melbourne.

  • Makes: 6-8 serves
  • Preparation time: 10 minutes
  • Degree of difficulty: easy
  • Can be eaten immediately or refrigerated for use that day

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Raspberry Chocolate Brownies


stacked raspberry chocolate browniesWe promised to post up our Raspberry Chocolate Brownies, and here they are!

This brownie recipe is an adaptation of our favourite recipe from David Gillespie’s book, “The Sweet Poison Quit Plan Cookbook”, on page 48.

The original Macadamia Brownie recipe is delicious, but this one is for berry fans!

  • Serves: about 16 slices
  • Oven temperature: 180°C (160°C fan forced)
  • Cooking time: 40 minutes
  • Pan: 22cm square cake tin

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