0:12
4-ingredient Chocolate Raspberry Bites💗
15min · 8 servings 4-ingredient Chocolate Raspberry Bites💗 They are vegan & gluten-free! The combination of raspberries, coconut and chocolate is so delicious😋 This makes about 8 servings: Ingredients: • 1 cup frozen raspberries (125 g) • 3/4 cup shredded coconut (180 ml) • 1-2 tablespoons maple syrup (or honey if you don’t have IBS) Topping: • 100 g / 3.5 oz. 80% dark chocolate • optional: 1 teaspoon coconut oil Instructions: • 1. Put the raspberries, shredded coconut and maple syrup into a blender or food processor and mix until combined • 2. Roll into balls (try to be quick, since the raspberries melt fast) • 3. Place on a plate lined with parchment paper • 4. Let firm up in the freezer for about 30 minutes • 5. Melt the chocolate in the microwave (with the coconut
0:28
COSMIC BROWNIE COOKIES
10min · 9 servings COSMIC BROWNIE COOKIES 😍 If you love chocolate, these cookies are for you! They’re soo fudgy and chocolatey! Like a fudgy brownie in cookie form 🤤 They’re quick and easy to make and they taste and look amazing! Feel free to decorate however you wish 😃 Sound on for full instructions 🔉 All you need is: For the cookie: • 110g unsalted butter, softened • 100g light brown sugar • 60g granulated sugar • 1 large egg • 1 tsp vanilla extract • 2 tablespoons honey or golden syrup • 180g plain flour • 50g cocoa powder • 1/4 tsp bicarbonate of soda • 1/2 tsp salt For the topping: • 100g dark chocolate chips • 60ml double/heavy cream • Rainbow sprinkles or chocolatey bits (I used Sainsburys rainbow chocolate beans) Makes 9 cookies Bake 180C/(160C fan) 10-
Fitwaffle
0:50
Birthday Cake Cookies - Recipe
45min · 1 serving Ingredients: • 150g salted butter, softened • 80g light brown muscovado sugar • 80g granulated sugar • 2 tsp vanilla extract • 1 large egg • 225g plain flour • ½ tsp bicarbonate of soda • ¼ tsp salt • 200g rainbow sprinkles Instructions: • 1. Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper. • 2. Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamy. • 3. Beat in 2 tsp vanilla extract and 1 large egg. • 4. Sift 225g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt into the bowl and mix it in with a wooden spoon. • 5. Add 200g of rainbow sprinkles and stir well. • 6. Use a teaspoon to make small scoops of the mixture, spacing them
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