Sweet Recipes

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Peanut Butter Kiss Cookies

Makes: 18

Calories per serve: 126cal

Time to make: 1 hour 30 mins

(GF) DF V

INGREDIENTS

For the chocolate kisses:

• 1/2 cup (78g) dairy-free chocolate chips

For the cookies:

• 1/2 cup (135g) natural creamy peanut butter

• 1/4 cup (60g) DF spread

• 1/3 cup (60g) brown sugar

• 1 tablespoon DF coconut/soy/almond milk

• 1/2 teaspoon vanilla extract

• 3/4 cup (40g) whole wheat flour (GF baking flour)

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/4 cup (50g) brown sugar (for coating)

DIRECTIONS

1. Line a cookie sheet with baking paper. 
2. Melt the chocolate chips in the microwave (about two minutes); the chocolate should be smooth, but not runny. Spoon melted chocolate into a small ziplock freezer bag. Snip the corner to make a tiny opening (or use an icing tip, if you have one) and pipe out 18 chocolate kisses. Set aside on the counter or in the fridge to cool.
3. Heat the oven to 190°C. 
4. Beat the peanut butter and spread in a large bowl until well blended. Add the brown sugar and beat again. Add milk and vanilla and beat well.
5. In a separate bowl, mix together the flour, baking soda, and salt. Gradually beat this into the peanut butter mixture.
6. Shape the dough into one-inch balls. Lightly roll each ball in brown sugar and place on an ungreased cookie sheet.
7. Bake eight to 10 minutes or until lightly browned. Immediately press a chocolate kiss into the centre of each cookie, then transfer the cookies to a rack to cool. Store the cooled cookies in an airtight container.

Banana Bread

Serves: 12

Calories per serve: 155cal

Time to make: 1 hour 20 mins

GF DF V V+ F

INGREDIENTS

• 2 large very ripe bananas

• 1 cup grated parsnip (about 150g or 2 parsnips)

• 4 eggs

• 1/3 cup (67g) coconut oil

• 2 tablespoons full-fat coconut milk

• 1 1/2 teaspoons ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon vanilla extract

• 2 tablespoons chia seeds stirred into 1 cup of water 

and soaked for 10 minutes.

• 1/2 cup (65g) coconut flour (or flour of your choice)

• 1/4 cup (60g) buckwheat flour, sifted.

• 1 1/2 teaspoons baking powder.

• Pinch sea salt.

To garnish (optional)

• 1 small thin parsnip, halved lengthways*

• buckwheat groats, or shredded coconut*

DIRECTIONS

1. Preheat oven to 180ºC/350ºF/Gas Mark 4. Grease and line a 23 x 13 cm loaf tin with baking paper.
2. Place the bananas, grated parsnip, eggs, coconut oil, coconut milk, spices and vanilla into a food processor and process until smooth. Add the chia seed “goo” and pulse to combine. Transfer mixture to a large bowl and fold through flours, baking powder and a generous pinch of sea salt until just combined.
3. Transfer to the prepared loaf tin and top with your choice of garnishes. Bake for 1 hour or until cooked – a skewer inserted in the middle should come out clean. Check after 45 minutes, and if the top is browning too quickly, cover with foil. Once cooked, remove from the oven and allow to sit for 5 minutes, then transfer to a wire rack to cool. Slice and serve. Store the cooled bread in the fridge for up to 5 days, or freeze (place in individual slices between baking paper) for up to 3 months. 

Banana, Apricot and Date Oat Bars

Serves: 20

Calories per serve: 85cal

Time to make: 15 mins prep, 35mins cook

(GF) DF V 

INGREDIENTS

• 3 large ripe bananas
• 3 cups (270g) traditional rolled oats
• 1/4 cup (40g) finely chopped dried dates
• 1/4 cup (70g) finely chopped dried apricots
• 1/4 cup (30g) slivered almonds
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoons vanilla extract

DIRECTIONS

1. Preheat oven to 180°C/160°C fan-forced. Grease a 16cm x 25.5cm (base) slice pan. Line with baking paper, extending paper 2cm above edges of pan. 
2. Mash banana until smooth. Add oats, dates, apricots, almonds, cinnamon and vanilla. Stir until well combined. Spoon into prepared pan. Using the back of a spoon, press evenly into pan. Bake for 30 to 35 minutes or until golden. Cool completely. Cut into small bars. Serve.

Rich Chocolate and Beetroot Brownie

Serves 20

Calories per serve: 245cal

Time to make 50mins

(GF) (DF) V 

INGREDIENTS

•  200g beetroot, peeled, coarsely chopped

•  175g butter, coarsely chopped (use Spread for DF)

•  255g (1 1/4 cups, firmly packed) brown sugar

•  200g 70% cocoa dark chocolate, coarsely chopped (use DF GF Choc)

•  3 eggs, lightly whisked

•  75g (1/2 cup) plain flour (GF Plain flour)

•  35g (1/3 cup) cocoa powder

•  1/4 teaspoon ground nutmeg

•  1/4 teaspoon ground cinnamon

•  100g (1 cup) walnuts, coarsely chopped

•  Icing sugar, to dust

DIRECTIONS

1. Preheat oven to 180C. Grease and line a 20cm-square cake pan with baking paper, allowing sides to overhang. Process beetroot in a food processor until finely chopped.
2. Place beetroot, butter, brown sugar and dark chocolate in a saucepan over medium-low heat. Stir for 5 minutes or until melted. Transfer to a bowl. Stir in the egg. Combine flour, cocoa powder, nutmeg and cinnamon in a bowl. Sift flour mixture over chocolate mixture and stir to combine. Stir in walnuts. Pour into prepared pan. Bake for 30 minutes or until centre is just firm. Cool in pan. Cut into squares. Dust with icing sugar.

Superfood Rocky Road

Makes 24

Calories per serve: 215cal

Time to make: 4 hours 15 mins prep and 5 mins cook

GF (DF) V V+

INGREDIENTS

• 135g (3 ⁄4 cup) dried cranberries
• 85g (1 ⁄2 cup) oven-roasted almonds
• 75g (1 ⁄ 3 cup) glacé ginger
• 35g (1 ⁄4 cup) goji berries, plus 2 tablespoons, extra
• 45g (3 ⁄4 cup) coconut flakes, toasted
• 75g (1 ⁄2 cup) pistachio kernels, toasted
• 1 tablespoon raw cacao nibs
• 500g dark chocolate (85% cocoa), chopped (DF choc)
• 1 tablespoon coconut oil
• Pinch of sea salt

DIRECTIONS

1. Grease the base and sides of a 16 x 26cm (base measurement) slice pan. Line with baking paper, allowing the 2 long sides to overhang. Combine cranberries, almonds, ginger, goji berries, 1⁄2 cup coconut flakes and 1⁄3 cup pistachios in a large bowl. Combine cacao nibs, extra goji and remaining coconut flakes and pistachios in a small bowl. Set aside.
2. Place chocolate, oil and salt in a heatproof bowl over a saucepan of just simmering water. Stir until melted and smooth. Add chocolate mixture to almond mixture. Stir to combine. Spoon into prepared pan. Sprinkle with cacao mixture. Place in fridge for 4 hours or until set.
3. Remove from the fridge and stand at room temperature for 5-10 minutes to soften slightly. Use a sharp knife to cut into 24 pieces. Keep in a lined airtight container in the fridge for up to 2 weeks.

Raspberry Bliss Balls

Serves: 8

Calories per serve: 100cal

Time to make: 5 mins

INGREDIENTS

• 125g (1/2 cup) frozen raspberries
• 27g shredded coconut
• 100g (1 cup) rolled oats
• 40g (1/2 cup) chopped almonds
• 1 tablespoon melted coconut oil

DIRECTIONS

1. Add raspberries to a bowl and mash with a fork.
2. Then add oats, coconut, almonds and coconut oil and mix.
3. Shape into balls.
4. Serve fresh or keep in the freezer.

Sweet Temptations

Serves: 28

Calories per serve: 120cal

Time to make: 5 hours 20 mins (includes fridge time)

GF DF V V+ F

INGREDIENTS

• 500g medjool dates, pitted, chopped
• 75g (1/4 cup) hulled tahini
• 1 tablespoon coconut oil
• 1/4 teaspoon sea salt
• 55g (1/3 cup) sesame seeds, toasted
• Sea salt, extra, to sprinkle

CACAO DIP

• 35g (1/3 cup) raw cacao powder
• 75g (1/3 cup) solidified coconut oil
• 60ml (1/4 cup) maple syrup

DIRECTIONS

1. Grease base and sides of a 21 x 9cm (base measurement) loaf pan and line with baking paper, allowing sides to overhang.
2. Process dates in a food processor until finely chopped. Add tahini, oil and salt. Process until well combined and smooth. Transfer to a bowl. Stir in sesame seeds. Spoon into prepared pan. Smooth surface. Place in fridge for 4 hours or until firm.
3. Line 2 baking trays with baking paper. Remove sesame mixture from pan. Use a hot, dry knife to cut into squares. Place on a prepared tray and place in fridge.
4. For cacao dip, place all ingredients in a heatproof bowl over a saucepan of simmering water. Cook, stirring, until melted and smooth. Remove from heat. Set aside for 2 minutes to cool slightly.
5. Use 2 forks to turn caramels in cacao dip to coat. Drain off excess. Return to prepared tray. Place in fridge for 10 minutes or until set. Repeat with remaining cacao dip (reheating if necessary) to double coat, placing on remaining prepared tray. Leave until almost set. Sprinkle with a little extra salt. Place in the fridge for 30 minutes. Store in a lined, airtight container in the fridge for up to 1 week.

Frozen Banana Bites

Makes: 30 bites

Serves: 15

Calories per serve: 100cal

INGREDIENTS

• 3 ripe bananas
• 1/3 cup peanut butter (or other nut butter)
• 1/2 cup dark chocolate chips
• 2 teaspoons coconut oil

DIRECTIONS

1. Peel and slice bananas into rounds about 1/2 cm thick.
2. Line a baking sheet with baking paper. Place 1/2 tsp of peanut butter on a banana slice and top with another banana slice to make a little banana peanut butter sandwich. Use up all banana slices (should make about 30 bites). Place all bites in freezer for about 1hr.
3. After about 1hr, melt the chocolate by adding chocolate chips and coconut oil to a microwave-safe dish. Microwave for 1min, stir and microwave in 30s increments until chocolate is melted. (approx 2mins total)
4. Once chocolate is melted, remove 1/2 of the frozen banana bites from the freezer and dip each bite into the melted chocolate to coat half of it.
5. Place coated bites back on the baking paper and place back in the freezer to harden. Repeat with second half of bites. Leave in freezer for 15mins to harden.
6. Remove bites from freezer and transfer to a freezer safe container. They should last 1-2 months in the freezer.
7. Enjoy 2 bites as a snack – if they are very hard, leave to thaw for 5mins before eating! 

Raspberry Coconut Slice

Serves 12

Cals per serve 195

Ingredients: 

1 cup self raising flour

1 cup desiccated coconut

1/2 cup sugar

1 cup milk

1 egg

1 tsp vanilla essence

1 cup frozen raspberries

1/2 cup white chocolate chips

Instructions: 

1. Preheat oven to 160deg C fan bake.

2. Add all ingredients apart from raspberries and chocolate chips to a bowl and mix until combined. Add chocolate chips and raspberries and combine with a spoon. 

3. Pour into flat baking tray for slices, lined with baking paper.

4. Bake for approximately an hour – check at half hour mark! 

5. Remove from oven and allow to cool. This makes a great sweet treat, snack or lunch box treat. 

Chocolate Pizza

Coming Soon

Spiced Carrot Muffins

(Vegan recipe – a must for all our dairy free mummies, these are divine!)

Serves: 12

Calories per serve: 110

1 ½ cups whole- wheat flour

1 tsp baking soda

2 tsp baking powder

½ tsp fine salt

½ tsp ground cinnamon

½ tsp mixed spice

¼ tsp ground nutmeg

½ cup sugar

1 ½ cups unsweetened applesauce

1tsp vanilla extract

1 large carrot, shredded

1. Preheat oven to 180 degrees C
2. In a large bowl, whisk flour, baking soda, baking powder, salt and spices together.
3. Add sugar, applesauce, vanilla and carrots to the middle of the mixture, stirring until just combined.
4. The mixture may appear too dry initially, but it’s not; keep mixing.
5. Spoon each muffin cup 3/4 full and bake for 18-25 minutes, or until toothpick inserted in the center comes out clean.
6. Transfer to a wire cooling rack.

Feelgood Flapjacks

These healthier oat bars use bananas and apple to bind the mixture, so you can cut down on the fat and sugar

Serves: 12

Calories: 213 per serve

50g butter, plus a little extra for greasing

2 tbsp smooth peanut butter

3 tbsp honey or maple syrup

2 ripe bananas, mashed

1 apple, peeled and grated

250g rolled oats

85g apricots, chopped

100g raisins

85g mixed seeds (we used pumpkin and sunflower)

Heat oven to 160C/140C fan/gas 3.

Grease and line a 20cm square tin with baking parchment.

Heat the butter, peanut butter and

honey or maple syrup in a small pan until melted.

Add the mashed banana, apple and 100ml hot water, and mix to combine.

Tip the oats, the dried fruit and the seeds into a large bowl.

Pour in the combined banana and apple and

stir until everything is coated by the wet mixture.

Tip into the cake tin and level the surface.

Bake for 55 mins until golden.

Leave to cool in the tin.

Cut into 12 pieces to serve or store in an airtight container in the fridge.

They will keep for up to 3 days.

1-minute berry frozen yoghurt

This is almost like ice cream but is much healthier for you. It’s so quick to make as you don’t have to do any whipping or freezing – just whack everything in a blender and you’re away!

Serves: 6

Calories: 109 per serve

1 x 500g pack mixed frozen berries

1 x 500g tub natural unsweetened yoghurt

2 tablespoons runny honey

a few sprigs of fresh mint

Put it all in a blender , blend till smooth and serve.

Lemon Courgette Cake

Serves: 12

Calories per serve: 205

• 200g (7 oz) grated courgette
• 150g (5 oz) caster sugar
• 1 egg
• 125ml (4 fl oz) vegetable oil
• 200g (7 oz) plain flour
• 1/2 teaspoon salt
• 1/2 teaspoon bicarbonate of soda
• 1/4 teaspoon baking powder
• 1 teaspoon ground cinnamon

2 teaspoons lemon zest

1. Preheat oven to 160 C / Gas mark 3. Grease a loaf tin.
2. In a bowl, beat together the courgette, sugar, egg and oil. In a separate bowl, sift together the flour, salt, bicarbonate of soda and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the courgette mixture just until blended. Pour the batter into the prepared tin.
3. Bake 45 minutes in the preheated oven until a knife inserted in the centre comes out clean. Remove from heat and cool about 10 minutes before turning out onto a wire rack to cool completely.

Pumpkin Loaf

Serves: 10

Calories: 181 per serve

• 650g butternut pumpkin, peeled, deseeded
• 100g butter, softened
• 3/4 cups brown sugar
• 2 eggs
• 2 cups self-raising flour
• 1/2 teaspoon bicarbonate of soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1. Preheat oven to 180°C. Grease base and sides of a 6cm deep, 10.5cm x 20.5cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at both long ends.
2. Wash and cut pumpkin into 4cm pieces. With water clinging, place pumpkin in a single layer on a microwave-safe plate. Cover with plastic wrap. Microwave on HIGH (100%) for 3 to 4 minutes or until pumpkin is tender. Set aside to cool. Drain and place cooled pumpkin in a food processor. Process until smooth (you should have 1 cup).
3. 
Using an electric mixer, cream butter and sugar until pale and fluffy. Add eggs and beat until well combined. Stir in pumpkin.
4. Sift flour, bicarbonate of soda, cinnamon, nutmeg, ginger and cloves over pumpkin mixture. Stir gently to combine. Spoon into prepared pan. Smooth surface. Bake for 50 to 55 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Lift onto a wire rack. Serve warm or cold.

Chocolate Zucchini Muffins

(Vegan recipe – a must for all our dairy free mummies, these are divine!)

Serves: 12

Calories per serve: 90

1¼ cups whole wheat pastry flour

1/4 cup unsweetened cocoa

1¼ tsp baking powder

3⁄4 tsp baking soda

½ tsp salt

1 tsp cinnamon

1 whole banana, mashed

½ cup raw sugar

½ cup unsweetened applesauce

¼ cup non dairy milk

1 tsp vanilla extract

1 cup shredded zucchini

½ cup raw sugar (optional)

Preheat oven to 350F. Grease muffin pan and set aside. If using paper liners, lightly spray inside of liners with cooking spray to prevent sticking.

Whisk flour, cocoa, baking powder, baking soda, salt and cinnamon together. In another bowl, cream mashed banana with applesauce and sugar (use extra 1/2 cup for a very sweet, dessert­like muffin). Add in soymilk, vanilla, zucchini and any other optional add­ins you might like such as vegan chocolate chips or chopped raw walnuts. Stir until evenly combined.

Add flour mix to wet mix in 3­4 batches and stir until just combined. Spoon batter into greased muffin pan and bake 18­25 minutes, or until a toothpick inserted into the center comes out clean.

Chef’s Note: These muffins store well both in the fridge and freezer.

Sweet Couscous

Serves: 4

1 cup couscous

½ cup freshly squeezed orange juice

1 cup boiling water

¼ cup chopped pitted prunes

½ tsp ground cinnamon

1 cup of seasonal fruit, e.g. pineapple, banana, grapes

1 orange, peeled & segmented

Slivered raw unsalted almonds, to garnish (optional)

Place the couscous, cinnamon and prunes in a large bowl.  Pour orange juice and boiling water over the couscous, cover and set aside for 5minutes for the liquid to absorb.

Fluff up couscous with a fork to separate grains, add fruit

Dessert Pizza

Pizza Base (home made or bought)

Apple Sauce

Freshly cut fruit (apples, strawberries, pears, bananas, berries etc)

Cinnamon and small amount of brown sugar

1. Spread apple sauce across pizza base like you would with tomato sauce – I like to cover it thick as it makes the pizza nice and juicy.
2. Sprinkle with cinnamon and a small amount of brown sugar
3. Bake in the oven for about 10mins

Apricot, almond and orange bliss balls

Serves: 30

Calories: 68 per serve

• 1 cup dried apricots
• 100g ground almonds
• ¼ cup sunflower seeds
• 2 Tbsp desiccated coconut
• Zest 1 orange
• 1 Tbsp natural honey
• 3 Tbsp coconut oil
• 2 Tbsp water
• ⅓ cup desiccated or thread coconut, for coating

• Place apricots, ground almonds, sunflower seeds, coconut and orange zest in a food processor and process until the mixture is like fine crumbs.
• Add honey, coconut oil and water and pulse.
• Roll tablespoons of the mixture into balls approximately 3cm in diameter. Roll in desiccated coconut to coat and chill in fridge for about 1 hour until firm.

Store bliss balls in a covered container in the fridge.

Feijoa Ice Cream

Serves: 4
Calories per serve: 243cal
Time to make: 10 mins 8 hours freeze time

INGREDIENTS

• feijoas 500g scooped out flesh (from about 1kg whole feijoas)
• bananas 2 medium-sized ripe, peeled and chopped
• cream or natural yoghurt ½ cup
• feijoa 1 whole, stem removed
• fresh mint about 20 leaves

DIRECTIONS

1. Line a large tray (that will fit in your freezer) with baking paper and arrange feijoas and banana on top in a single layer. Cover with cling film and freeze for at least 8 hours or overnight until frozen hard.
2. Scoop ice-cream into bowls or cones and serve immediately. Or if not eating straight away, scoop into a container and return to freezer – it’s best eaten within 4 hours of freezing before it starts to become too hard/icy in texture.
3. Chop the whole feijoa (including the green skin) and add to the food processor, along with cream or yoghurt and mint leaves. Blitz everything together until smooth and well combined, scraping down the sides of the food processor a few times to make sure everything gets blitzed. Add a little more cream/yoghurt as necessary, until you have achieved an ice-cream consistency. When ready to make and serve the ice-cream, place frozen feijoas and bananas in the bowl of a large food processor (note: if the fruit is frozen rock-hard, leave it to thaw for about 5 minutes before blitzing; this will make it easier on the food processor!).

Freezer Biscuits

Serves: 30 biscuits
Calories per serve: 140cal approx (depends on flavour choices)
Time to make: 30 mins

INGREDIENTS

• 200g pack butter, softened
• 200g soft brown sugar
• 2 egg
• 1 tsp vanilla extract
• 200g self-raising flour
• 140g oats

YOUR CHOICE OF FLAVOURS

• 50g chopped nuts such as pecan, hazelnuts or almonds
• 50g desiccated coconut
• 50g raisin, or mixed fruit

DIRECTIONS

1. When the butter is really soft, tip it into a bowl along with the sugar. Using an electric hand whisk or exercising some arm muscle, beat together until the sugar is mixed through. Beat in the eggs, one at a time, followed by the vanilla extract and a pinch of salt, if you like. Stir in the flour and oats. The mixture will be quite stiff at this point. Now decide what else you would like to add – any or all of the flavours are delicious – and stir through.
2. Tear off an A4-size sheet of greaseproof paper. Pile up half the mixture in the middle of the sheet, then use a spoon to thickly spread the mixture along the centre of the paper. Pull over one edge of paper and roll up until you get a tight cylinder. If you have problems getting it smooth, then roll as you would a rolling pin along a kitchen surface. You’ll need it to be about the width of a teacup. When it is tightly wrapped, twist up the ends and then place in the freezer. Can be frozen for up to 3 months.
3. To cook, heat oven to 180C/fan 160C/gas 4 and unwrap the frozen biscuit mix. Using a sharp knife, cut off a disk about ½cm wide. If you have difficulty slicing through, dip the knife into a cup of hot water. Cut off as many biscuits as you need, then pop the mix back into the freezer for another time. Place on a baking sheet, spacing them widely apart as the mixture will spread when cooking, then cook for 15 mins until the tops are golden brown. Leave to cool for at least 5 mins before eating.

Ginger and Coconut Balls

Serves: 10 balls
Calories per serve: 100cal
Time to make: 20 mins

INGREDIENTS

• 1/2 cup dried dates, finely chopped
• 1/3 cup dried prunes, finely chopped
• 1/4 cup crystallised ginger, finely chopped
• 1/4 cup raisins
• 1/3 cup unsalted cashew nuts, finely chopped
• 1/4 cup desiccated coconut

DIRECTIONS

1. In a large bowl combine all the ingredients, except coconut, and mix well. Use a food processor to form a tighter mixture if you prefer.
2. Use wet hands to mould 10 balls. Squeeze mixture tightly so it sticks together.
3. Roll in coconut and place in refrigerator to chill for 2 hours or overnight.

This recipe will keep for up to 10 days chilled in a sealed container.

Peanut Butter Squares

Serves: 20
Calories per serve: 100cal
Time to make: 60 mins
GF V

INGREDIENTS

Chocolate Base:

• 3/4 cup (75 g) almond meal
• 2 tbsp pure maple syrup
• 2 tbsp cacao powder
• 1 tbsp coconut oil
• 1/8 tsp vanilla extract
• sea salt, to taste

Peanut Butter Layer:

• 1/2 cup (130 g) peanut butter
• 3 tbsp pure maple syrup
• 1 tbsp coconut oil
• sea salt, to taste

Chocolate Topping:

• 1/4 cup (30 g) cacao powder
• 1/4 cup (60 ml) coconut oil
• 2 tbsp pure maple syrup
• sea salt, to taste

DIRECTIONS

1. Line a square baking pan with parchment or wax paper.
2. Combine all ingredients for the base in a medium bowl. Mix well until a dough is formed. If you need to add a small amount of maple syrup to make it less dry, you can do so.
3. Place the dough into the pan, pressing down lightly so it is firm – you want the base to be solid so use your hands to press down evenly.
4. Place in freezer to set while you make the peanut butter filling.
5. Rinse the bowl, and now combine all of the peanut butter filling ingredients into the bowl. Once combined and creamy, pour on top of the chocolate base and return the pan to the freezer.
6. Clean the same bowl if you wish, and then add the chocolate topping ingredients together. Mix well until all clumps are gone. You should have a silky chocolatey sauce.
7. Pour it over the peanut butter layer, add more salt to the top and then place pan back into the freezer for 30 minutes – 1 hour.
8. When ready to serve, cut into 20 small squares. Store in the freezer for up to 5 days (if they last that long).

NOTE: Can use Cocoa instead of Cacao