chocolate confection

Wombat slice

sunflower seeds

pumpkin seeds

Medjool dates

g cacao powder

g dark coconut nectar syrup

vanilla extract

water

coconut oil

g Lowan® cocoa bombs

Line a slice tray (18 x 28 cm) with baking paper and set aside.

Place all ingredients, except cocoa bombs, into mixing bowl and mix 20 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add cocoa bombs and mix 10 sec//speed 5, with aid of spatula.

Transfer into prepared slice tray. Using damp hands, press mixture firmly into edges of tray. Place into freezer to set (approx. 30 minutes). Remove slice and cut into pieces (approx. 30 pieces). Transfer into a freezable storage container and place into freezer until ready to serve. Remove from freezer just before serving.

Macadamia protein balls with coconut butter

250 g desiccated coconut

macadamia nuts

g chia seeds

160 g pitted Medjool dates

½ tsp natural vanilla extract

Place coconut into mixing bowl and blend 30 sec/speed 8.

Scrape down sides of mixing bowl with spatula then blend for a further 15 sec/speed 8.

Add coconut oil and blend 30 sec/speed 7, until a thick liquid forms. Transfer coconut butter into a sealable container and store in a cool, dark place until ready to use. Clean and dry mixing bowl.

Coconut butter

Place macadamias and chia seeds into mixing bowl and mill 10 sec/speed 9. Scrape down sides of mixing bowl with spatula.

Add dates, vanilla extract and 50 g of the reserved coconut butter and combine 15 sec/speed 9.

Form mixture into small balls (approx. 24), then roll in desiccated coconut or chia seeds to coat. Place into refrigerator for 30 minutes to set. Serve immediately or transfer to a sealable container and store in refrigerator until ready to serve.

Protein balls

Hazelnut crunch bliss balls

g flaxseeds

peanuts

g hazelnuts

90 g pitted dates

tbsp tahini

rice malt syrup

tbsp honey

g raw cacao powder

sesame seeds

Place flaxseeds (linseeds), oil and 100 g of the peanuts into mixing bowl and blend 1 min/speed 9.

Scrape down sides of mixing bowl with spatula and blend 30 sec/speed 4. Scrape down sides of mixing bowl with spatula.

Add all remaining ingredients, including remaining 80 g peanuts, and blend 10 sec/speed 7. Roll tablespoons of mixture into balls (makes approx. 18 in total) and place into refrigerator for a minimum of 30 minutes to set. If desired, roll in cacao powder or sesame seeds (optional) to coat before serving.

Lemon coconut bliss balls

100 g blanched almonds

lemon

maple syrup

65 g desiccated coconut

lemon essence

Place almonds, sunflower seeds and lemon zest into mixing bowl and chop 5 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Add all remaining ingredients and chop 3 sec/speed 7, until combined and mixture comes together.

Place extra desiccated coconut onto a plate. Using wet hands, roll tablespoons of mixture into balls (approx. 14 in total) and roll each ball in coconut to coat.

Place balls into refrigerator for a minimum of 30 minutes to set before serving (see Tips).

Coconut almond "snowballs"

440 g desiccated coconut

g almonds

225 g white chocolate

brown sugar

coconut cream

g puffed rice

Place a plate onto mixing bowl lid and weigh 210 g of the coconut onto it, then set aside. Set aside a baking tray (30 x 40 cm).

Place 40 g of the blanched almonds, chocolate, sugar and 80 g coconut into mixing bowl, then mill 10 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Add coconut cream and coconut oil, then heat 2-3 min/50°C/speed 2, until melted.

Add crispy rice cereal and remaining 150 g coconut, then mix 40 sec//speed 1 or until combined.

Roll 2 heaped teaspoons of the coconut mixture around each whole almond and press into a ball. Immediately roll in reserved coconut to coat and place onto tray. Repeat with remaining nuts and mixture (makes approx. 40 balls). Serve or place in airtight container until ready to serve (see Tips).

Decadent dark chocolate brownies

unsalted butter

440 g Rapadura sugar

tsp baking powder

70 g Dutch cocoa powder

g plain flour

dark chocolate

sea salt

eggs

Preheat oven to 160°C. Grease and line a square cake tin (20 cm) and set aside.

Place sugar into mixing bowl and mill 2 sec/speed 9.

Add baking powder, cocoa and flour and mix 5 sec/speed 10. Transfer into a bowl and set aside.

Place chocolate into mixing bowl and grate 8 sec/speed 5. Transfer into a separate bowl and set aside.

Place 230 g butter and salt into mixing bowl and melt 2-3 min/60°C/speed 2, until butter is completely melted.

Add reserved cocoa mixture and eggs and mix 5 sec/speed 5, or until combined.

Add grated chocolate and vanilla extract and mix 20 sec//speed 4, until just combined.

Pour batter into prepared tin and use spatula to smooth surface until even. Bake for 55-65 minutes (160°C) or until a wooden skewer inserted into the centre of the brownie comes out clean.

Allow to cool completely in tin (approx. 1 hour). Dust with cocoa powder before slicing and serving.

Wagon wheel slice

70 g white sugar

plain flour

¼ tsp baking powder

salt

strawberry jam

marshmallows

chocolate

vegetable oil

Preheat oven to 170°C. Line bottom and sides of slice tin (20 x 30 cm) with baking paper and set aside.

Place sugar and butter into mixing bowl and beat 20 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add egg, flour, baking powder and salt and mix 20 sec/speed 4.

Scrape down sides of mixing bowl with spatula and mix 20 sec/speed 4 or until mixture comes together. Transfer mixture into prepared slice tin and press down with the back of a spoon. Bake for 10 minutes (170°C) or until golden. Clean and dry mixing bowl.

While slice is still warm, spread with jam. Cover with marshmallows, cut side down. Return to oven and bake for 8-10 minutes (170°C) or until marshmallow softens. Using the back of a spoon, gently press marshmallows down to create an even surface. Set aside to cool.

Place chocolate and oil into mixing bowl and melt 3 min/50°C/speed 1.

Scrape down sides of mixing bowl with spatula and melt 1 min/50°C/speed 1. Pour chocolate over marshmallows and spread evenly. Place into refrigerator for 2 hours or until completely set. Cut into 36 squares to serve.

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Top Tags

Wombat slice

Macadamia protein balls with coconu...

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Top 7 chocolate confection recipes from across the web

The most viewed chocolate confection recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Wombat slice

Macadamia protein balls with coconu...

Hazelnut crunch bliss balls

Lemon coconut bliss balls

Coconut almond "snowballs"

Decadent dark chocolate brownies

Wagon wheel slice

The most viewed chocolate confection recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine