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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

  1. Firstly, prepare vegan vanilla ice cream. Combine ingredients in a mixing bowl, mix well.
  2. Pour into ice cube trays and freeze for 3-4 hours.
  3. 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.
  4. To make sugar free chocolate sprinkles, combine all ingredients in a small mixing bowl, mix well and set aside.
  5. Add two scoops of the vanilla vegan ice cream to 2 milkshake glasses.
  6. Top up with Nexba creaming soda.
  7. Garnish with homemade chocolate sprinkles, coconut flakes, grated chocolate, popcorn and/or freeze dried (or fresh) berries.
  8. 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

  1. Preheat oven to 170 degrees C fan-forced.
  2. 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.
  3. 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.
  4. Arrange on a lined baking tray and bake for 10 minutes. Set aside and allow to cool completely.
  5. 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.
  6. 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).
  7. When the marshmallow has set and the chia jam is ready, gently melt chocolate.
  8. Time to assemble!
  9. 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.
  10. Carefully dip in melted chocolate. Repeat for the remaining biscuits.
  11. 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

  1. Firstly, prepare cream filling. Combine all ingredients in a mixing bowl, mix until well combined.
  2. Refrigerate for 2-3 hours or until thickened.
  3. 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).
  4. Preheat oven to 180 degrees C.
  5. 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.
  6. 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.
  7. Spread a thin layer of ‘cream’ on half the biscuits and raspberry chia jam on the other half. Sandwich together. Store in the fridge.
  8. 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

  1. Combine all ingredients for the brownie base in a mixing bowl, mix well.
  2. Press into the base of a greased and lined square spring form cake tin and set aside while you prepare the chocolate layer.
  3. Combine all ingredients for the chocolate layer in a high-power blender, blend until smooth and creamy (this takes a few minutes).
  4. Arrange fresh halved cherries around the outside of the cake tin.
  5. Spoon chocolate filling on top of the base and place in the freezer for 4-5 hours or until firm.
  6. 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.
  7. Transfer to a blender, blend until smooth.
  8. Strain and discard any solids, only reserving the liquid. Add powdered gelatin to the liquid and stir until completely dissolved.
  9. Set aside and cool for 15 minutes.
  10. Pour jelly on top of the chocolate cheesecake and refrigerate for 2-3 hours.
  11. 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.

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