It's the simplest of recipes for a good-looking sugar hit. The cranberry and brazil nut combo elevates the milky bar to new heights. Chelsea Winter made double this recipe but using one block of chocolate was enough for me.

250 g white chocolate, chopped (I used Whittaker's)

50 ml cream

1 Tbsp butter

1/2 c chopped cranberries

1/2 chopped Brazil nuts (or nuts of choice - macadamias would be my second choice)

zest of 1 lemon

1 Tbsp lemon juice

1 tsp flaky sea salt

Line a loaf tin with baking paper or cl...

These are cute little tings made with the leftover egg white in this Genoise sponge.

30-40 mini pretzels (I used gluten free)

1 egg white

1/8 tsp cream of tartar

pinch salt

1/4 c fine granulated sugar

2 food gel colours

Preheat oven to 90C. Line a baking sheet with baking paper and place pretzels on top.

Fit a piping bag with a flower nozzle or plain nozzle. Use food gel colours to make alternate stripes on the inside of the bag.

In a medium bowl whisk the egg white, cream of tartar and salt until fir...

Mmmm miso and nutmeg make a nice-flavoured caramel! You'll need a candy thermometer to get the exact balling temperature. Benjamina Ebuehi calls these nutmeg caramels in A Good Day to Bake (Hardie Grant, 2022) but I upped the miso content to suit my preference.

1 c coconut cream or cream

1/2 tsp nutmeg

2 tsp white miso

2 1/2 Tbsp brown rice syrup (or maple or golden)

2/3 c granulated sugar (I used coconut)

2/3 c light brown or muscovado sugar

55 g butter or dairy-free spread

Line a 20 cm square tin f...

A packet of goji berries had been sitting in the pantry for too long so I put them in these delicious vegan truffles. My other favourite flavour at the moment is rum and raisin so I made those too. I found Lagusta Yearwood's recipe in Sweet & Salty (Da Capo Lifelong, 2019) very easy and with lots of flavour options.

Master ganache recipe makes 2 cups:

200 g coconut milk or cream

1/4 c coconut oil

1 Tbsp water

340 g dark chocolate, broken into small pieces

Flavourings:

1/2 c goji berries, soaked unti...

For the ultimate healthy but still decadent chocolate truffle, these ones don't take much effort or fancy ingredients, and you can do it all one pot. Adapted from Melissa Hemsley's Eat Happy (Ebury Press, 2018).

Makes around 30

1/2 c coconut oil

1/2 c maple syrup

1 c cocoa powder

1 3/4 c nut or seed butter

pinch sea salt

toasted coatings:

desiccated or shredded coconut

chopped pistachios

freeze-dried strawberry powder or pieces

Put all the ingredients in a small pot and melt over low heat, stirring unti...

A couple of options for sugar-free treats that you don't need many ingredients for or special equipment. If you don't have silicone moulds you can use mini muffin tins, or a loaf tin and cut into squares once firm.

Peanut butter fudge:

1/4 c cacao butter, melted

1/2 c peanut butter

2 Tbsp maple syrup, brown rice syrup or honey

1 tsp vanilla extract

pinch sea salt

silicone moulds

Melt the cacao butter in a bowl. Whisk in peanut butter until fully incorporated and smooth. Whisk in sweetener and vanilla...

This is Donna Hay's simple recipe for a better-for-you fudge - only 4 ingredients! You can use another nut butter and mix or match your nuts if you prefer, such as almond, hazelnut, macadamia, pistachios or tahini. It's best to use roasted nuts for flavour. You can also add dried fruit, such as sour cherries or cranberries, but there is already enough dates to make the fudge sweet.

2/3 c cashew butter

400 g fresh pitted dates (medjool are best but you can use any other kind. Dried dates too can...

1 c oats

1/2 c peanut butter

1/2 c dates

1/4 c toasted peanuts

Chocolate prune, makes about 30

1 c cashews

1 1/2 c prunes

1/4 c ground ...

For you lovers of chocolate and orange, here's a quick bliss ball. You can leave them uncoated but I think coating them in chocolate makes them extra special.

Makes about 18

1 1/2 c walnuts

8 medjool dates, pitted

1/3 c almond butter

1/4 c cacao powder

zest of 1 orange

t tsp orange essence or 3 drops orange essential oil

coating:

1/2 c cacao butter

1/2 c cacao powder

1/4 c maple syrup to taste

1/2 tsp orange essence

pinch sea salt

Blitz all the ingredients in a food processor. Roll into balls and refrigera...

Aren't these cute?! These edible rocks will be a hit in your household or next party. Super easy to make with kids too. It's from Bakeland: Nordic Treats Inspired by Nature by Marit Hovland (Greystone Books. 2016).

2 Oreo cookies

200g white chocolate

90ml sweetened condensed milk

pinch salt

1/8 tsp cocoa powder

Filling:

1/2 c any salted nuts (I used brazils, almonds and cashews)

1/4 c any dried fruit (I used cranberries and apricots)

Remove the white filling from the Oreo cookies then place them in a ...

A refined-sugar-free treat for any time of the day. I think the thinness of a florentine is the secret to its success, so use flaked or slivered almonds. Pepitas and oats add extra nutrition.

Makes about 25

1/2 c rolled oats

1/3 c almonds

1/3 c finely chopped walnuts

1/3 c pepitas (pumpkin seeds)

1/3 c finely chopped apple-sweetened cranberries (I didn't have any so used sulphur-free apricots. Other tangy dried fruit would work well too, such as cherries or blueberries)

1 tsp mixed spice (or a mix o...

I've made vegan marshmallows before but this is an even easier recipe.

1/2 c aquafaba (brine from a can of chickpeas)

1/4 tsp cream of tartar

1 tbsp vanilla

2/3 c water

1 tbsp agar agar powder

2/3 c water

1 1/4 c granulated sugar

4 tbsp icing sugar mixed with 4 tbsp cornflour

Line a 20cm square cake tin and dust the bottom with your icing sugar mix.

In a large bowl whisk the aquafaba and cream of tartar for 6 minutes until fluffy. Add vanilla and whisk on high for 3 more minutes until stiff peaks form....

A useful recipe to use up almond pulp from making almond milk.

1 c almond pulp (I didn't have enough so added whole almonds)
1 c dates
1/2 c desiccated coconut
3 tsp cacao or cocoa powder
1 tsp soft coconut oil
grated zest from 1 orange
pinch sea salt

Blitz all ingredients in a food processor until sticky and hold together. Roll into balls and coat in coconut and place in an airtight container in the freezer to firm up. You can also roll in cacao powder or cinnamon, finely chopped nuts or c...

Makes around 20

1 3/4 c desiccated coconut
1 c almond meal (or any nut meal)
juice and zest of a lemon
pinch salt
1 tsp vaniila extract
1/3 c coconut oil, melted
1/3 c honey

1/4 c desiccated coconut for rolling

Blend all ingredients in a food processor (except last measure of coconut) until fully combined and sticky. Roll into...

What to make for the school picnic? Something bite size, sweet and healthy - who doesn't love popcorn?

Makes 20 balls

1/4 c popcorn kernels
1/4 c tahini or nut butter
1/2 c rice syrup or honey
1 tbsp coconut oil
1/4 tsp salt
3 tbsp sesame seeds
3 tbsp desiccated coconut

Pop the corn (on stove top or microwave) and put in a large bowl; discard kernels that haven't popped.

In a small saucepan melt the tahini, rice syrup and coconut oil. Let bubble vigorously for a few minutes, remove from hea...

When the 6-year-old won't eat porridge or muesli it's time to make cereal a bit more appealing. Homemade cacao puffs are simple to make and you can swap out with any puffed grain or activated buckwheat groats.

4 cups puffed spelt (or wheat, rice, amaranth puffs)
1/4 c coconut oil
1/4 c maple syrup or brown rice syrup
1/4 c cacao powder

Preheat oven to 170C. Line a baking tray with baking paper.

Put the puffs in a large bowl.

In a small bowl heat or microwave the oil until melted. Stir in...

If you can't be bothered baking for Halloween, just have some fun with pretzels and chocolate.

Makes about 16 webs and 24 spiders
pack of pretzel sticks
250g white chocolate (I use Whittaker's)
250g dark chocolate (I use Whittaker's 72% cocoa)
1 1/2 c coconut cream
cocoa powder to dusting
cachous (silver balls) for decorating

For the webs:
Line 2 trays with baking paper. Make sure they can fit in your fridge.

Melt white chocolate and put in an icing bag with a small nozzle. Layout 6 pretzel ...

Easy to spook up these meringues for Halloween with mini chocolate buttons.

Makes 25-35
4 egg whites, room temperature
1/2 tsp tartar
1 cup caster sugar
1/2 tsp vanilla extract
mini chocolate chips or buttons

Preheat oven to 100C. Line 2 baking trays with baking paper.

Whisk the egg whites in a clean, dry bowl until foamy. Add the cream of tartar and continue to whisk until soft peaks form. Add the sugar a little at a time until the meringue forms stiff peaks. Finally mix in vanilla extrac...

S is for salted caramels - no. 19 of 26 alphabetical bakes! I was pretty pleased with how these turned out. You CAN make caramels without cream, and I used unrefined sugars too. 

Makes 36-40 

400ml can coconut milk or cream
1/2 c rice syrup
2 tbsp coconut oil
1 tsp sea salt
1 3/4 c coconut sugar (or rapadura)
3/4 c water
450g dark chocolate (at least 70% cocoa, dairy free)
digital sugar thermometer

Line a 20cm x 20cm square tin with baking paper.

In a small saucepan heat the coconut cream, r...

1/2 c buckwheat groats
1/2 c puffed rice
1/2 c almonds, slivered or roughly chopped (you can use any nuts you like)
1/4 c cashews
pinch sea salt
4 tsp coconut oil
1/2 c maple syrup
1 tsp vanilla

Preheat oven to 180C. Line a baking tray with baking paper.

Mix the dry ingredients in a bowl. Warm ...

These are rather like after dinner mints, but you won't feel guilty having one, two, or more... It's no. 13 of 26 alphabetical bakes!

Makes 36

3 x 12 mini muffin tins
1 c desiccated coconut
1 c cashews
2 1/2 tsp peppermint extract
1 tbsp honey
1 tbsp coconut oil, warmed

chocolate coating:
1 c cacao butter
3-4 tbsp maple syrup or brown rice syrup
1 c cacao powder
pinch salt

Blitz the coconut and cashews in a food processor until crumbly. Add the peppermint, honey and coconut oil and mix until fu...

Did you know the lamington was invented in New Zealand not Australia?! They first appeared in art in New Zealander J R Smythe's still life 'Summer Pantry' in 1888, featuring inside a cottage with a view of Wellington Harbour. They were known as Wellingtons - soft sponge covered in chocolate and coconut to resemble the snow-capped mountains of NZ.
However, Australians have claimed the cake as their own, named after Lord Lamington, governor of Queensland, who visited NZ in 1895, and was ...

Apparently white chocolate isn't technically traditional chocolate because it doesn't contain chocolate solids, ie cocoa/cacao powder, but homemade white chocolate is next-level goodness! You can use any dried fruit or nuts in this recipe, and pour into any shaped moulds. Pistachios and gojis are perfect for Christmastime.

1 c cacao butter...

It's great to make your own chocolate and jam as you can control the sweetness and get your kids to get used to less sugary foods. Grown-ups will like these too, of course!

Make the jam first by blitzing in a blender 1 c strawberries or other berries, 2 tbsp water, 2 tbsp brown rice syrup and 2 tbsp chia seeds. Transfer to a small bowl and heat over medium heat until mixture starts to bubble. Cook for 3-5 minutes, whisking constantly, until mixture thickens. Remove from the heat and c...

3 c puffed buckwheat (or puffed rice or spelt)
1/4 c toasted sesame seeds, optional
1/3 c coconut oil
1/3 c rice syrup
2 Tbs cacao powder
150g coconut butter
pinch salt
1 tsp cacao powder

Line a 20cm square tin with baking paper. In a bowl mix the the puffs and sesame seeds.

In a saucepan over low heat melt the coconut oil, syrup, 100g coconut butter and cacao. Once melt...

Blend walnuts in a food processor until smooth, Add sweetener, vanilla and salt and mix until combined. Add cashews and raisins and process until evenly distributed but not completely smooth so the mixture has some texture. Roll into little balls and r...

1/4 c coconut butter
2 Tbs coconut oil
1 tsp freeze-dried raspberry powder 
1/2 tsp vanilla extract or powder
3 Tbs coconut nectar (I used rice malt syrup)
pinch sea salt
1 1/2 c desiccated coconut

chocolate coating:
1/3 c cacao butter
1 Tbs coconut oil
1/3 c cacao powder
1 Tbs coconut nectar

Soft...

100g flaked almonds
1/4 cup sultanas
1/4 cup chopped mixed peel
1/4 cup chopped dried peaches (most recipes use glacé cherries but you can use any dried fruit such as cranberries, pears, prunes...

• ½ cup macadamia nut butter (I used brazil, cashew, almond butter)
  
• 1/ 2 cup rice malt syrup
• 1 tsp vanilla extract
• 1.5 tsp sea salt flakes
• 4 cups popped corn kernels (made from popping about ¼ cup corn kernels)

1. Line a square tin with some waxed baking paper.
2. Place nut butter, rice malt syrup, vanilla extrac...

• 3 egg whites
• 250g/8,82oz sugar
• 100ml/3,38fl.oz water
• 1 tablespoon honey
• 5g/1 teaspoon agar-agar
• Icing sugar
• 1 point of a knife of powdered red food colouring (optional)

In a small bowl, dissolve agar-agar into 100 ml of cold water.

In a small saucepan, boil the sugar, h...

By Frances

This super easy raw recipe is from Amaze Kitchen. A great sugar-, gluten and dairy-free treat. I made them into mini bites for my toddler, but didn’t roll them in cocoa as I thought it might be too messy for her.

4 tablespoons cacao or cocoa powder
1 cup almond meal
1/2 cup desiccated coconut
2 tablespoons coconut oil
extra cocoa for rolling

1. Blend all ingredients in a food processor.
2. Wet or oil your hands, and ro...

250g oven-roasted mixed nuts (I used hazels, blanched almonds and pistachios)

1/3 cup each: glacé mixed peel, figs, apricots; roughly chopped

75g 70% dark chocolate, roughly chopped

1/3 cup Healtheries Gluten-free Rice Flour

1 tablespoon cocoa

1 teaspoon cinnamon

½ teaspoon mixed spice

½ cup each: honey, caster sugar...

• 1 c pecans or walnut pieces, soaked 10-12 hours (I used walnuts and ...

So easy, so delicious - a sweet treat that's healthy!

Makes 24-30 macaroons

3 c coconut (dessicated or flakes), 1 ½ c cocoa powder, 1 c maple syrup, ½ c coconut butter, 1 Tbs vanilla extract, ½ tsp salt

Mix together in a bowl. Take spoonfuls and press out on dehydrator trays. Dehydrate at 45C for 12-24 hrs or until crisp on the outside and nice and chewy on the inside. If you don't have a dehydrator you could bake in very low oven.

For blonde macaroons replace the c...

I went to an inspiring raw chocolate demo by Chef Rene at Wise Cicada in Newmarket, Auckland. He showed us how to make lots of chocolate recipes and we tasted them all! The energy in the food was amazing. Here’s his recipe for super fudge, which keeps nicely in the fridge. Just one piece in the afternoon is a great pick-me-up - packed with super foods!

3 c date paste (dates soaked in enough water to blend into a paste)
1 c chia seeds
1 c sultanas
1 ...

At one of my jobs they like to decorate their offices with Christmas decorations. This is mainly because there’s a decorating competition at ACP Media and prizes to be won. Anyway, my contribution was these meringue wreaths from Alessandra Zecchini and Arantxa Zecchini Dowling’s book Party Food for Girls.

She says the recipe contains lots of sugar as the meringues are designed to be long-lasting Xmas decorations. They will keep for weeks. I haven’t done much icing in ...

Mmm. Nice sweet-savoury snack to take down to Party Central tonight to see the All Blacks beat Les Bleus! (Postscript: NZ 37: France 17 woo ha!) See the full post on Heidi Swanson's site, www.101cookbooks.com. She just uses walnuts but I used walnuts, almonds, hazels and brazils.

1 cup / 5 oz / 140 g brown sugar or natural cane sugar
2 teaspoons fine grain sea salt
1 teaspoon chopped rosemary leaves
1/4 cup / 1 oz / 30g sesame seeds
2 large egg whites
1 lb / ~4 cups shelled walnut halves
1/...

This is a wickedly good treat for watching films at home or in the cinema, or watching the Reds beat the Crusaders in the Super 15 final. Boo!

5 cups freshly popped popcorn
1 cup whole almonds
1/2 cup firmly packed light brown sugar
50 g butter
2 tbs golden syrup or maple syrup
1 teaspoon vanilla extract
1/4 teaspoon baking soda

Preheat oven to 100 C. Grease a baking sheet.
Mix popcorn and almonds in large bowl.
Over low heat, mix sugar, butter and syrup in medium sauce...

Mama Chan taught me how to make these and I am pleased to have been able
to show a few friends the technique, and now I can share it with the world wide web!

Makes about 20.
1 c boiled kumara, peeled and mashed (purple flesh but you can use the orangey ones if you like)
1 ½ c glutinous rice flour (available at Asian grocers. This does not have gluten in it;
it’s called glutinous because of the sticky nature of the flour when it’s cooked)
½ c sugar (could be icing, ...