A cake is so much better when it's got texture and crunch ;) And so is chocolate. That's why we've combined a delicious vanilla cake with our newest ALMOND CRUNCH bar for a next-level crunchy, chocolatey bundt cake! It's full of extra crushed roast almonds and a gooey Almond Crunch chocolate center. Complete with a melted Dark Chocolate Icing. Perfect for a snack or a dessert...or breakfast - if you're like me and love a piece of cake with a morning coffee!
Our gooiest, fudgiest brownies yet! Iced with a super creamy and delish White Choc Icing to celebrate the launch of our new bar! Not only does the bar include pure vanilla powder from our new friends at Heilala Vanilla, but the brownie batter itself has an additional pinch of it too!
As much as we're chocolate-lovers here in the office, we love a good morning cup of coffee too. We've partnered up with our eco-friendly & Melbourne-based counterparts, Pod & Parcel to bring to you our collab Chocolate Coffee Cake.
The coffee shots add depth to this cake while the berries add tartness and balance out the sweetness from the chocolate chunks.
It's the perfect combination of flavours!
As per usual, it's plant-based. But let us tell you...you're not even going to notice!
A mud-cake that's free from gluten, refined sugar and 100% plant-based...how is that even possible? The addition of one of our favourites; avocado, of course.
Avo isn't just for guac and smashing on toast!
The creaminess of the fruit makes it just the perfect thing for a decadent but healthy dessert.
A delicious & chocolatey layered addition to any dessert platter, office morning tea, after-dinner dessert, or pick me up snack!
Beginning with a creamy Cashew Mylk chocolate layer, subtly sweet caramel chocolate layer, and finishing with a berry & cacao cereal mix topping.
Feel free to change up the toppings with fresh berries, coconut flakes, more chocolate layers, chia seeds, or nut butter!
This Dark Peppermint Chocolate Ganache is RICH and decadent. So what's the secret? It's coconut cream - the key to making any plant-based dish extra creamy. Made with our Mint Chocolate and topped with crushed candy canes, it's the perfect festive dessert!
Who says breakfast has to be boring? This vegan & gluten-free French toast stack is quick, easy, and not to mention completely indulgent! Get funky with your toppings by adding the melted chocolate and fresh berries (like we did), or peanut butter and raspberry chia jam. The topping options are endless!
Making a feast? Double the recipe to coat each slice of bread completely. You could even add in a tbsp of cacao powder for a chocolate French toast version!
When you're on the search for something chocolate-y, cake-y and a little bit gooey...look no further than a chocolate brownie ;) We call this one "double hazelnut" because it includes our velvety Hazelnut bar as well as whole roasted hazelnuts mixed through - the added crunch makes the brownie!
- Old fashioned homemade jam. There's nothing quite like it. It kind of reminds me of my childhood where my mum and I would pick the fruits from the trees in our backyard and stew our very own jam (Plenty of greenery and space in the outback of Melbourne).
- TFW you want bacon but you ALSO want that plant-based life.Enter: "coconut bacon" or aka "facon".But don't worry, there's nothing "fake" about this - it's pure coconut chips marinated in tamari, oil, maple, S&P...(basically all the good things that give it a smokey flavour!) Roasted alongside some kale, tossed through soba noodles and dressed with a creamy dressing. We were going for a "tahini" miso dressing, but what do you do when you've run out? Switch it out for creamy cashew butter of course!
This was a muffin recipe but I forgot to bring in the tray. So YOLO, I put it in a pan and call it a skillet cookie. How much better is going to a picnic and saying, “Hey, try some of my Boobook Chocolate Skillet Cookie” as opposed to “Want a muffin?" Am I right?
I must admit, I don’t do this all the time. Sometimes I just feel like toast for dinner (…I know we’ve all been there). This basic sauce is my go-to for a number of pretty different recipes. It’s not news, but slow cooking makes things taste yum. By taking your time (over a glass/half bottle of wine and Instagram scrolling) you can get a lot of flavour out of these simple ingredients.
If you have freezer space, pack the sugo in some re-usable containers for later. So, like…1-2 cups per container would work well as a flavour base for curries, pastas and soups for 4 people. This can be stored for up to 4 days in the fridge and 4-6 months in the freezer.