Raspberry and Rose Almond Cookies

by Hemsley & Hemsley

Makes 15 cookies



150 ground almonds
1 tbsp arrowroot
1/4 tsp sea salt
1/4 tsp bicarbonate of soda
3 tbsp maple syrup
1/2 tsp rose extract
Handful of freeze dried raspberry pieces
50g of 85% dark chocolate


Preheat the oven to 180°C/356°F.

Add the ground almonds, arrowroot, sea salt and bicarbonate soda to a food processor and pulse until well combined.

Pulse in maple syrup and rose extract until the dough forms a ball.

Remove the dough from food processor and place on a sheet of baking paper in the fridge to chill for at least 10 mins.

When the dough has chilled use a rolling pin to roll it out to half a cm deep.

Use heart shaped cookie cutters and place the shapes on a baking tray lined with parchment paper.

Bake at 180° for 10  minutes until just browned on the edges. Leave on the tray to cool slightly before transferring to a wire rack. They will still be soft in the middle, but as they cool they will crisp up.

Break the chocolate into chunks and gently in a bowl set over a pan of simmering water. Drizzle or spoon the melted chocolate over the cookies.

Quickly sprinkle with the raspberry pieces to set.

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Salted Vanilla Almond Butter Cups

by Deliciously Ella

Makes 25 little chocolates



100g of cacao butter
6 tbsp of maple syrup
4 tbsp of raw cacao powder
2 tsp of vanilla powder
2 big pinches of salt (about 1/2 a tsp)


Start by placing the cacao butter in a bowl above a pan of boiling water, keep the pan on a low heat and let the butter melt.

Once the butter has melted stir all the other ingredients into it and let the mix start to thicken.

Spoon the mix into little chocolate moulds so that they’re half full, I put a teaspoon into each of mine which should use up about half the chocolate mix. Then place the moulds in the freezer for about an hour to set.

Take the moulds out the fridge and scoop some almond butter into the centre of each one before covering them with another spoonful of chocolate. Once you’ve finished putting all the chocolate together, place the moulds back in the freezer for an hour to set.

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Blueberry, Banana & Spelt Studmuffin

by Scandi Kitchen

Serves 6-7



250g spelt flour
100g light brown sugar
75g porridge oats
½ tsp salt
1 tsp bicarbonate of soda
2 tsp baking powder
1 tsp vanilla sugar or extract
1 ½ tsp cinnamon
½ tsp nutmeg
2 eggs
200ml milk
75ml sunflower oil
2 tbsp apple sauce
2 tbsp maple syrup
1 ½ ripe banana
100g frozen blueberries.

Oat flakes or Jordan’s Nut Crunch (if you want to make them extra indulgent).


Turn you oven to 180C.

Line your muffin tray with 6-7 tulip muffin cases or double of normal size muffin cases, if using those.

Combine all dry ingredients in a bowl.

Combine all wet ingredients in a different bowl, mix together with wet ingredients using a spoon (you do not have to beat the mixture, just fold well until everything is properly incorporated).

Mash the banana into smaller pieces using your fingers (rough is good – it is nice to have banana pieces in the muffin). Spoon the mixture into the muffin cases (3/4 full only) and top with blueberries evenly (these will sink when baking). Top with your chosen topping.

Bake until done – this depends on the size of your muffins, but around 20-25 minutes of the larger ones, a lot less for the smaller muffins. The muffins are done when a skewer comes out clean when poking it.

Best enjoyed on day of making.

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Gin and Tonic Granita

by Tom Kerridge

Serves 8-10



220g/8oz caster sugar
170ml/6fl oz good quality gin
500ml/18fl oz tonic
1 lemon, juice only
2 Bramley apples, peeled and grated
500ml/18fl oz apple juice
50g/1¾oz butter
2 Braeburn apples, diced


Bring 120ml/4fl oz water and the caster sugar to the boil. Once the sugar has dissolved, remove from the heat. Add the gin, tonic, lemon juice and the grated Bramley apple. Set aside to cool completely, then pour the mixture into a plastic freezer-proof container and place in the freezer.

Every 30 minutes, remove from the freezer and whisk. Repeat this until frozen (this will take about 3-4 hours).

To make an apple caramel, heat the apple juice until reduced in volume to a thick caramel (this will take approximately 45 minutes). Remove from the heat and whisk in the butter. Leave to cool.

To serve, remove the granita from the freezer and break up with a fork to create a ‘slush puppy’ texture. Sprinkle the diced Braeburn apple on top and serve with the apple caramel.

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Silky Smooth Chocolate Torte with Macadamia Nut Crust

by Julie’s Kitchen

Makes a full cake



1 cup heavy cream
3 tbsp powdered sugar
1 tsp orange extract
1 cup raspberries or strawberries

2 cups roasted and salted macadamia nuts,
1/3 cup sugar
¼ cup graham cracker crust
1 pinch sea salt

1 1/4 cups heavy cream
1 8.87 ounce bag of Silky Smooth DOVE Dark Chocolate PROMISES, unwrapped and chopped
1 large egg + 1 yolk
1 tsp pure vanilla extract
1 pinch sea salt


For crust: Preheat oven to 350°F. Pulse together all ingredients in a food processor and press evenly onto bottom and up side of a 9-inch springform or tart pan with removable bottom. Bake about 10-15 minutes and cool completely before filling.

For filling: Bring cream to a boil, then add chopped DOVE Dark Chocolate PROMISES and let stand for 6 minutes. Stir until smooth. Whisk together eggs, vanilla, and sea salt in another bowl, then whisk into melted chocolate a few tablespoons at a time, tempering the eggs. Pour filling into macadamia nut crust. Bake about 25 minutes, until the filling is almost set. Cool tart.

For whipped cream: In a mixer, whip heavy cream, powdered sugar and orange extract until peaks form.

To serve: Garnish torte with whipped cream and berries.

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