Enjoy your favourite childhood treats as an adult with these healthier takes on some classics.
Creaming soda spider
Prep time: 15 minutes. Setting time: three to four hours. Serves: Two.
Ingredients
- 600 ml Nexba Creaming Soda
Vegan Vanilla Ice Cream
- 400 grams full fat coconut cream
- 2-3 tsp rice malt syrup
- 2 tsp vanilla essence or seeds of 1 vanilla pod
Chocolate sprinkles (optional)
- 1/4 cup desiccated coconut
- 1 tbsp cacao powder
- 2 tsp melted sugar free chocolate
Additional toppings (optional)
- Coconut flakes
- Freeze dried berries
- Flaked vegan chocolate Popcorn
- Popcorn
Method
- Firstly, prepare vegan vanilla ice cream. Combine ingredients in a mixing bowl, mix well.
- Pour into ice cube trays and freeze for 3-4 hours.
- Transfer ice-cream cubes to a high-speed blender and briefly blend until it reaches an ice cream-like consistency. Note: you may need to let the ice cream thaw briefly before blending depending on the power of your blender.
- To make sugar free chocolate sprinkles, combine all ingredients in a small mixing bowl, mix well and set aside.
- Add two scoops of the vanilla vegan ice cream to 2 milkshake glasses.
- Top up with Nexba creaming soda.
- Garnish with homemade chocolate sprinkles, coconut flakes, grated chocolate, popcorn and/or freeze dried (or fresh) berries.
- Serve with: This Creaming Soda Spider is a serious treat for the taste buds. We recommend going hard with the toppings: vegan chocolate, coconut, fruit (fresh or freeze-dried), popcorn, chocolate sprinkles… you name it.
Wagon Wheels
Prep time: 45 minutes. Cook time: 10 minutes. Setting time: three to four. Serves: 10.
Ingredients
Biscuit
- 1/2 cup buckwheat flour
- 1/2 cup almond meal
- 1/4 cup melted coconut butter
- 1 tbsp rice malt syrup
- 1/4 tsp sea salt
Marshmallow
- 1/2 cup full fat coconut cream
- 1/2 cup melted coconut butter
- 3 tbsp melted coconut oil
- 1-2 tbsp rice malt syrup
- 1/2 tsp vanilla bean extract
Raspberry Chia Jam
- 1 cup frozen raspberries
- 1/4 cup orange juice
- 1/4 cup Nexba Probiotic Soda (Pineapple or Cherry Cola)
- 2 tbsp chia seeds
Chocolate coating
- 120 grams vegan and sugar-free dark chocolate
Method
- Preheat oven to 170 degrees C fan-forced.
- Combine all ingredients for the biscuit in a mixing bowl, use a wooden spoon to mix until combined. Place biscuit mix in the fridge for 15-20 minutes to firm.
- Roll the biscuit mix flat onto baking paper. Use a cookie cutter to cut small circular biscuits. Repeat until you have used all of the mixture.
- Arrange on a lined baking tray and bake for 10 minutes. Set aside and allow to cool completely.
- Next prepare the marshmallow. Combine all ingredients in a high speed blender, blend until smooth and creamy. Transfer to a bowl and place in the fridge for 2-3 hours.
- Meanwhile, prepare the raspberry chia jam. Combine all ingredients (except chia seeds) in a saucepan. Simmer over medium heat for 5-10 minutes. Remove from heat and allow to cool. Once cooled, stir through chia seeds. Set aside to allow chia seeds to swell (this takes 2-3 hours).
- When the marshmallow has set and the chia jam is ready, gently melt chocolate.
- Time to assemble!
- Spoon a thin layer of marshmallow on each biscuit and press flat (it is easiest to use your hands). Then spread a layer of chia jam on 1/2 of the biscuits, on top of the marshmallow. Sandwich two biscuits (one with jam and one without) and gently press together.
- Carefully dip in melted chocolate. Repeat for the remaining biscuits.
- Arrange on a tray or plate (lined with baking paper) and place in the fridge for 1-2 hours or until completely set.
Monte Carlos
Prep time: 35 minutes. Cook time: 10 minutes. Setting time: Three hours. Serves: 14
Ingredients
Cream filling
- 3/4 cup full fat coconut cream
- 1/2 cup cashew butter
- 1-2 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp melted coconut oil
- 1 tbsp rice malt syrup
Raspberry Chia Jam
- 1 cup frozen raspberries
- 1/4 cup orange juice
- 1/4 cup Nexba Pineapple Probiotic Soda
- 2 tbsp chia seeds
Biscuit
- 2 cup almond meal
- 1 cup gluten free oats
- 1 cup desiccated coconut
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/3 cup melted coconut oil
- 1/2 cup warm water
- 1 tbsp rice malt syrup
Method
- Firstly, prepare cream filling. Combine all ingredients in a mixing bowl, mix until well combined.
- Refrigerate for 2-3 hours or until thickened.
- Meanwhile, prepare the raspberry chia jam. Combine all ingredients (except chia seeds) in a saucepan. Simmer over medium heat for 5-10 minutes. Remove from heat and allow to cool. Once cooled, stir through chia seeds. Set aside to allow chia seeds to swell for 2-3 hours (or overnight).
- Preheat oven to 180 degrees C.
- Combine all dry biscuit ingredients in a mixing bowl. Create a well in the centre and add all ‘wet’ ingredients. Mix until well combined. Cover and refrigerate for 15 minutes.
- Roll the biscuit mix flat onto baking paper. Use a cookie cutter to cut small circular biscuits. Repeat until you have used all the mixture. Arrange on a lined baking tray and bake for 10 minutes. Allow biscuits to cool completely.
- Spread a thin layer of ‘cream’ on half the biscuits and raspberry chia jam on the other half. Sandwich together. Store in the fridge.
- Serve with: We recommend enjoying these Wholesome Monte Carlos with a cuppa for an afternoon treat. For a refreshing alternative, why not finish the Nexba Pineapple Probiotic Soda you opened to make the jam! Delish.
Note: These Monte Carlos are best enjoyed fresh however they last in the fridge for 4-5 days.
Cherry Ripe
Prep time: 30 minutes. Cook time: 10 minutes. Setting time: Eight hours. Serves: 10.
Ingredients
Brownie Base
- 1/2 cup gluten free oats
- 1/2 cup almond meal
- 1/2 cup desiccated coconut
- 3 tbsp cacao powder
- 2 tbsp rice malt syrup
- 1 tbsp melted coconut oil
- 2 tbsp hot water
- 1 tsp vanilla extract
- 1/4 tsp sea salt
Chocolate layer
- 1 1/2 cups cashews
- 3/4 cup full fat coconut cream
- 1/4 cup cacao powder
- 2 tbsp rice malt syrup
- 3-4 tbsp filtered water
- 2 tsp vanilla essence
- 1/4 tsp sea salt
- 1 cup fresh pitted cherries, cut in half (to arrange around the outside of the cake)
Cherry Jelly Layer
- 250 grams frozen cherries, pitted
- 375ml Nexba Cherry Cola Probiotic Soda
- 1 1/2 tbsp powdered gelatin (or agar agar for a vegan alternative)
Method
- Combine all ingredients for the brownie base in a mixing bowl, mix well.
- Press into the base of a greased and lined square spring form cake tin and set aside while you prepare the chocolate layer.
- Combine all ingredients for the chocolate layer in a high-power blender, blend until smooth and creamy (this takes a few minutes).
- Arrange fresh halved cherries around the outside of the cake tin.
- Spoon chocolate filling on top of the base and place in the freezer for 4-5 hours or until firm.
- Prepare the cherry jelly. Combine cherries and Nexba Cherry Cola Probiotic Soda in saucepan. Cover and simmer over medium heat for approx. 10 minutes. Allow to cool for 5-10 minutes.
- Transfer to a blender, blend until smooth.
- Strain and discard any solids, only reserving the liquid. Add powdered gelatin to the liquid and stir until completely dissolved.
- Set aside and cool for 15 minutes.
- Pour jelly on top of the chocolate cheesecake and refrigerate for 2-3 hours.
- Serve with: A drizzle of melted chocolate and additional fresh cherries (optional).
Note: Keeps in the fridge for 4-5 days but this cake is best enjoyed fresh.
