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Chocolate Hazelnut Banana Muffins – By @Sarahtannernz

Chocolate Hazelnut Banana Muffins



  • In a blender, whiz together…
  • 3 ripe bananas
  • ½ cup peanut butter, or almond, or a seed butter for nut allergies
  • ¼ cup maple syrup
  • 3 pasture raised eggs
  • 1/3 cup coconut flour
  • ½ tsp cinnamon
  • ½ tsp baking powder
  • ½ tsp baking soda
  • Stir through…
  • 1 bar Bennettos Natural Foods co Toasted Hazelnut chocolate, chopped roughly
  • 1/3 cup hazelnuts, chopped roughly





  1. Preheat the oven to 180 degrees Celsius.
  2. In a blender or food processor, whiz together all the ingredients, apart from the chocolate and hazelnuts.
  3. Transfer to a bowl and fold through the chocolate and hazelnuts.
  4. Line a muffin baking tray with paper liners, and carefully spoon in the mixture evenly across the 12 spaces.
  5. Place in the oven to bake for 25 minutes, or until slightly browning on top.
  6. Allow to cool in the tray before taking out and resting on a cookie tray. Serve warm, or store in an air-tight container once completely cooled.
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Almond and chocolate cookies – Gluten-Free , Dairy-Free & Vegan – By Lucy Bennetto

The best biscuits, developed in the Bennetto Test Kitchen! Enjoy ⁠Gluten-Free – Vegan – Dairy-free


Almond and chocolate cookies – Gluten-Free & Vegan


  • 270 g tapioca ⁠
  • 235 g almond ⁠
  • 170 coconut sugar ⁠
  • 160 g coconut oil ⁠
  • 90 g flaxseed ⁠
  • 72 g water ⁠
  • 2 g vanilla ⁠
  • 2 g salt ⁠
  • 250 g Bennetto chocolate (on the top)



The dough : ⁠

  1. mix tapioca, blended almond, coconut sugar, blended flaxseed, vanilla and salt together⁠
  2. Prepare a cup with the good amont of water⁠
  3. melt the good amont of coconut oil ⁠
  4. add the water and the melted oil with the first mix⁠
  5. with a spoon ou your hand mix all the ingredient together. Stop when you’re sure that all the dough is uniform⁠
  6. Put the dough on the fridge for 20-30 min in one big ball or few small balls⁠

Form the biscuits : ⁠

  1. take the cold dough and flatten it with a rolling pin. The thickness must be around 3 mm ⁠
  2. choose a moult with the diameter you want to form the biscuit in the dough⁠
  3. take off the extra dough and do other biscuits with it.⁠

Bake it :⁠

    1. preheat the oven to 150°C⁠
    2. bake the biscuit for around 15-20 min⁠
    3. put them in the fridge or wait for them to be cold to add the temperate chocolate (around 20 grams per biscuit)⁠
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Bennetto chocolate coffee pastry – by @sarahtannersnz

Bennetto chocolate coffee pastry by @sarahtannernz



  • 1 bar of Bennetto Coffee in Madagascar 100g, broken into smaller pieces
  • 6 sheets of filo pastry
  • 1 TBS organic raw sugar
  • 1 TBS cinnamon
  • A small amount of melted coconut oil for brushing the filo



  1. Preheat the oven to 180 degrees Celsius.
  2. Carefully cut the filo sheets, 3 pieces thick, into 4 smaller rectangles.
  3. Place a few pieces of the chocolate along the outer edge of the filo, and roll it up into a stick.
  4. You can also create mini triangle parcels if you prefer.
  5. Brush a little melted coconut oil on the upper outside and place into the oven on a baking tray.
  6. Bake for around 10-15 minutes depending on your oven. Keep an eye on them so they don’t burn.
  7. Once they are golden and crispy on the outside, remove from the oven.
  8. In a small dish, stir together the sugar and cinnamon, to then dust over the oiled surface of the filo.
  9. Serve with a hot, fresh espresso and enjoy!