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Pumpkin Brownie – By @sarahtannernz

Pumpkin Brownie – By @sarahtannernz

 

INGREDIENTS

  • 115g melted butter (coconut oil) 
  • 150 grams (¾ cup) Brown Sugar (coconut sugar) 
  • 50 grams (¼ cup) organic white Sugar -this is needed if you want a crust (or use more coconut sugar but will not crust up so well) 
  • 70g pumpkin puree (roast off pumpkin first and allow to cool)
  • 1 Large Egg Yolk (or large tablespoon of ground flax seeds soaked in water) 
  • 1 Teaspoon Vanilla Extract
  • 150 grams Edmonds GF flour
  • ½ Teaspoon Salt
  • ½ Teaspoon Baking Soda
  • 1tsp each, All spice, clove, cinnamon, ginger and pinch black pepper
  • 200g of any Bennetto chocolate chopped (we used Exceptionally Dark 82% cocoa)
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INSTRUCTIONS

  1. This is the original version but all ingredients can be substituted as in brackets. The idea is to make 2 different batters and create a ripple effect.
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Bennetto rich chocolate chunk & cherry ice cream – By @sarahtannernz

Bennetto rich chocolate chunk & cherry ice cream – By @sarahtannernz

 

INGREDIENTS

  • 1 ripe avocado¼ cup plantbased condensed milk, either oat or coconut works well¼ cup rice malt syrup, or maple syrup

    3 TBS coconut yoghurt

    2 TBS cacao powder

    ¼ tsp cinnamon

    ¼ cup freeze dried cherries

    ¼ bar Bennetto Exceptionally Dark chocolate bar, broken or cut into small chunks

 

INSTRUCTIONS

Place all the ingredients apart from the cherries and chocolate into a high-powered blender and whiz until smooth. Place into a small container and into the freezer for at least 2 hours. Take out and stir through the cherries and Bennettos chocolate chunks, to then place back into the freezer to set completely overnight, or for at least 6 hours.

Serve with an extra shaving of the exceptionally dark chocolate.