Sweet Treats

Creating sweet treats everyone will love with Nuttelex made with Coconut Oil

Mini Cheesecakes
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This is a super quick, throw it in all in the food processor recipe, that is magic when pressed for time. For a wickedly indulgent twist, top with cream, then the berries and a dusting of icing sugar. Makes 6-8 mini cheesecakes depending on the size of your cake rings.
  • 80 g Nuttelex melted
  • 1⅓ cups castor sugar
  • 3 eggs
  • 1 cup sour cream
  • 1 ½ cups NICE biscuits
  • 1 teaspoon cinnamon
  • ½ teaspoon vanilla exract
  • 750 g cream cheese
  • Nuttelex for the baking rings
For the garnish:
  • fresh blueberries and raspberries
Wicked version
  • 250 ml cream whipped
  • Icing sugar dusted on top of the berries and whipped cream
  1. Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and line a baking tray with grease-proof paper. Place 8 baking rings (metal; approx. 8 cm in diameter) on top and grease the edges with Nuttelex
  2. Melt the Nuttelex in a saucepan. Add food processor with biscuits and blitz until small crumbs. Then press this mixture firmly into the base of the rings. Then cover & refrigerate.
  3. Mix in food processor eggs, sugar, cheese, sour cream, cinnamon and vanilla until soft creamy. Divide this mixture between the baking rings.
  4. Bake in the oven for approx. 30 minutes. If the surface starts to brown, cover promptly with grease-proof paper.
  5. Remove from the oven, leave to cool, then remove the rings.
  6. Chill in the fridge for 3-4 hours before garnishing with fresh berries. Or, if doing the wicked version, after chilling, top with whipped cream, add berries and dust with icing sugar.

Choc Orange Cookies
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  • ½ cup Nuttelex
  • ½ cup castor sugar
  • 1 egg
  • grated rind of 1 orange
  • ¾ cup plain flour
  • ½ cup corn flour
  • ¼ teaspoon baking powder
  • 100g cooking chocolate
  1. Beat Nuttelex and sugar together until well combined.
  2. Mix in the orange rind and egg.
  3. Sift flours and baking powder together and add to mixture.
  4. Mix on a slow speed until properly combined.
  5. Roughly chop the cooking chocolate and fold through the mix.
  6. Line a tray with baking paper and begin spooning teaspoons of the mix on to the tray.
  7. Pre heat the oven to 180C and bake for approximately 10 – 12 minutes or until cookies are a golden brown colour.

SUNBURST Coconut Cake
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  • 250g Nuttelex with Coconut Oil
  • 1 cup castor sugar
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 2 ½ cups self raising flour
  • ⅔ cup milk
  • ⅓ cup shredded coconut
  • Icing sugar to dust
  1. Preheat the oven to 180C (160C Fan Forced) and grease and line your cake tin.
  2. Place the Nuttelex, sugar and vanilla extract into an electric mixer and mix on a medium speed until well combined.
  3. Add the eggs one at a time and mix on a slow speed until combined. Then add the flour, shredded coconut then milk and mix on slow again to bring it all together. Scrape down the bowl and give a final mix on a medium speed for 1 minute.
  4. Pour mixture into prepared tin and place in oven to bake for approximately 1 hour or until an inserted skewer comes out clean.
  5. Once baked remove from the oven and allow to stand in tin for 10 minutes before turning out on to a rack to cool. Dust with Icing sugar garnish with fruit of choice and serve.

Sticky Date Pudding with Coconut & Toffee Sauce
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Makes 6 little puds
The puddings
  • 1 tablespoon Nuttelex melted to grease timbale moulds
  • 1 cup dried Medjool dates, pitted
  • 1 cup water
  • ½ teaspoon aluminium free bicarbonate soda
  • 50 grams Nuttelex
  • ½ cup firmly packed brown sugar
  • 1 tablespoon golden syrup
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cups self-raising flour
To Serve
  • 1 teaspoon ground cardamom
  • Shredded coconut and coconut yoghurt to serve
Coconut toffee sauce
  • ½ can coconut cream
  • 100 grams Nuttelex
  • ¾ cup, firmly packed brown sugar
  • 1 tablespoon golden syrup
The Puddings
  1. Preheat oven to 170°C. Brush 8 individual timbale moulds with melted Nuttelex to grease
  2. Place the dates and water in a saucepan over high heat. Bring to the boil
  3. Reduce heat to medium-low and simmer for 5 minutes or until the dates are soft
  4. Stir in the bicarbonate of soda. Set aside for 10 minutes to cool slightly
  5. In a food processor, cream Nuttelex and sugar until pale and creamy
  6. Add the golden syrup and vanilla and beat until smooth
  7. Add date and bicarb mix
  8. Then add the eggs one by one
  9. In a large mixing bowl, combine the flour and cardamom
  10. Slowly fold in the creamed Nuttelex, sugar, egg, date mixture into the dry flour mix until combined
  11. Spoon into the prepared timbale moulds and smooth over
  12. Transfer timbale moulds into a baking tray and pour cold water directly into the baking pan to form a water bath. The water should come about on third of the way up the timbale moulds
  13. Bake for 35-45 minutes, covering with foil if necessary to prevent overbrowning, or until a skewer inserted into the centre comes out clean
  14. Set aside for 10 minutes to cool slightly
To make the coconut toffee sauce
  1. Combine the coconut cream, Nuttelex, sugar and golden syrup in a saucepan over low heat
  2. Cook, stirring, for 1-2 minutes or until sugar dissolves
  3. Bring to a gentle boil. Reduce heat to medium-low
  4. Simmer for 2-3 minutes or until the sauce thickens slightly
To serve
  1. Invert timbale moulds on to individual serving plates
  2. Gently tap the sides to release the puddings carefully
  3. Run a small sharp knife around the rim if they resist!
  4. Spoon over coconut toffee sauce and garnish with a few shreds of coconut and a dollop of coconut yoghurt

Lemon Myrtle Shortbreads
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Makes 16 shortbreads.
  • 2 cups plain flour
  • 2 tablespoons rice flour
  • ½ cup coconut sugar
  • ¼ cup shredded coconut
  • ¼ cup rice syrup
  • 1½ teaspoons lemon myrtle oil – food grade
  • 1 cup Nuttelex
  • Dried lemon myrtle to garnish - optional
  1. Combine plain flour, rice flour, coconut sugar and shredded coconut into a large bowl. Mix well until blended
  2. Add Nuttelex and lemon myrtle oil and knead the mix together with your hands into a smooth ball
  3. Roll the dough on a floured surface to about 1cm thickness
  4. Using a fluted scone cutter, cut into rounds and place onto a baking tray lined with baking paper.
  5. Bake at 160°C for 25- 30 minutes, then cool on a wire rack before serving
  6. Garnish with a scattering of dried lemon myrtle if desired

Boiled Fruit Cake
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  • 1 cup Nuttelex
  • 1 cup sultanas
  • 1 ½ cups castor sugar
  • 1 cup raisins
  • 1 cup chopped walnuts
  • 1 ½ cups water
  • 1 cup self – raising flour
  • 1 cup plain flour
  • 2 teaspoons cinnamon
  • 1 teaspoon each of mixed spice and nutmeg
  • 2 teaspoons bi-carb soda
  • 4 eggs beaten
  1. Pre-heat oven to 1700C then grease and line a square 8” (20cm) tin.
  2. Place Nuttelex sultanas, raisins, sugar, walnuts and water into a saucepan and bring to the boil, stirring continuously. Remove from the heat and allow to cool.
  3. Sift flour, spices and bi-carb soda together and place into electric mixing bowl.
  4. Add the beaten eggs and boiled fruit mix to the dry ingredients and mix on a slow speed until combined. Scrape down the bowl and mix on a slow to medium speed for 1 minute.
  5. Pour the mixture into the prepared tin and place in the oven for approximately 1 hour or until an inserted skewer comes out clean.
  6. Remove from the oven and allow to cool in the tin for 5 minutes before turning out on to a rack.