Desserts & snacks

On this page, all allergen-free recipes are listed. However, please note that the recipes may still contain allergens. Each recipe indicates which allergens it is free from.

Please keep in mind that allergens may vary depending on the product and manufacturer, so always check the allergen information on the packaging of the purchased products.

If you have any questions, feel free to contact us.

Desserts & snacks

Chocolate Bark

Coconut balls with chocolate

Chocolate speculoos cookies with mini marshmallows

Speculaas with frozen blueberries yogurt

Granola bars

Choco-Chia Bars

Mango rolls

Crispy chocolate bites

Banana chocolate cookies

Smoothie bowl strawberry and mango

Smoothie with Banana, Blueberry, Strawberry, Raspberry, and Coconut Milk

Brownie

Chocolate granola bars

Choco-Chia Bars with Strawberry, Blueberry, and Raspberry

(8 servings)

Preparation: see the preparation video via the above social media

1. Place the chia seeds in a bowl or deep dish with the milk. Stir everything together.
2. Put the fruit in a blender and puree until smooth.
3. Add the fruit puree to the chia seeds and mix well. Refrigerate for about 1 hour to let it set into a pudding-like consistency. Stir the chia pudding again after 30 minutes.
4. Melt the chocolate using a double boiler (au-bain-marie), then remove the pan from the heat and stir the chia pudding into the melted chocolate.
5. Divide the mixture among bar molds. Alternatively, you can use a baking dish lined with parchment paper. Freeze for about 4 hours until the bars are ready to eat. If using a baking dish, cut the chia chocolate into bars once frozen.

Enjoy your Choco-Chia Bars!

Chocolate granola bars

(16 portions)

Preparation: see the preparation video via the above social media

1. Preheat the convection oven to 180 degrees Celsius.
2. Take a bowl and melt the coconut oil in the microwave (1000W for 1.5 minutes).
3. Add the bananas to the bowl with the melted coconut oil, mash the bananas, and mix them with the coconut oil.
4. Add the rest of the ingredients to the bowl and mix everything well.
5. Scoop the mixture into a silicone baking mold shaped for bars. If you don't have a bar mold, place the granola mixture on a baking sheet lined with parchment paper or in a baking dish, spreading it to about 2 cm thick. Once baked and cooled, cut it into bars.
6. Place the baking mold, baking dish, or baking sheet in the center of the preheated oven and bake the granola bars for 20 minutes.
7. Let the bars cool before removing them from the mold or cutting them into bars.

Brownie

(2 portions)

Preparation: see the preparation video via the above social media

1. Preheat the convection oven to 180 degrees Celsius.
2. Take a baking or springform pan with a 5 cm diameter. Grease the pan with (plant-based) butter/coconut oil.
3. Mash the banana.
4. Mix all four ingredients together until you have a smooth batter.
5. Pour the mixture into the baking pan and place it in the center of the oven for 15 minutes.
6. Let the brownie cool before eating.

Smoothie with Banana, Blueberry, Strawberry, Raspberry, and Coconut Milk

(3-4 servings)

Preparation: see the preparation video via the above social media

1. Put the frozen strawberries, bananas, raspberries, blueberries, and coconut milk in a blender.
2. Blend until smooth.
3. Pour the smoothie into glasses.
4. Serve immediately and enjoy this delicious and healthy treat! Alternatively, store in the refrigerator for later (shake or stir before use).

Smoothie Bowl with Strawberry and Mango

(3-4 servings)

Preparation: see the preparation video via the above social media

1. Put the frozen strawberries, mango, coconut milk, and honey or maple syrup in a blender.
2. Blend until smooth.
3. Pour the smoothie into bowls.
4. Choose toppings to taste, such as fresh blueberries, homemade granola, banana, and melted dark chocolate.
5. Serve immediately and enjoy this delicious and healthy treat!

Banana Chocolate Cookies

(6-8 servings)

Preparation: see the preparation video via the above social media

1. Preheat the oven to 180°C and line a baking sheet with parchment paper.
2. Mash the ripe banana in a medium bowl.
3. Add the melted coconut oil, cinnamon, and vanilla extract to the mashed banana and mix well.
4. Add the self-raising flour or the regular flour along with the baking powder to the banana mixture and stir until well combined.
5. Gently fold the chocolate chips and shredded coconut into the dough.
6. Use an ice cream scoop to place even balls of dough on the baking sheet, leaving about 3-4 cm of space between the balls. Press the balls flat to about 0.5 cm thickness.
7. Bake the cookies in the preheated oven for 18-20 minutes or until golden brown.
8. Remove the cookies from the oven and let them cool on the baking sheet before serving.

Enjoy your delicious banana chocolate cookies!

Crispy chocolate bites by Sophie

(6-8 servings)

Preparation: see the preparation video via the above-mentioned social media

1. Chop the rice cakes, speculaas cookies, and chocolate into small pieces.
2. Melt the chocolate using a double boiler.
3. Mix the speculaas cookies and rice cakes into the melted chocolate until everything is coated with chocolate.
4. Using a large spoon, scoop mounds of the chocolate mixture onto a parchment paper-lined plate or cutting board.
5. Place the plate/cutting board in the refrigerator for at least 30 minutes to allow the chocolate to harden again.

Variation: Before placing the chocolate mixture in the refrigerator, sprinkle mini marshmallows or shredded coconut over the chocolate.

Granola bars

(8 servings)

Preparation: see the preparation video via the above-mentioned social media

1. Preheat the convection oven to 180 degrees Celsius (356 degrees Fahrenheit).
2. Melt the coconut oil in the microwave for 2 minutes at 600 Watts.
3. Mix all ingredients together and place the mixture in a silicone baking mold, preferably in the shape of bars/rectangular compartments.
4. Place the baking mold in the middle of the oven on a rack and bake the bars for 20 minutes until cooked.
5. Remove the bars from the oven and let them cool. Remove the bars from the baking mold.
6. Wrap the bars, for example, in parchment paper or an airtight container, convenient for taking with you and eating on the go.

The granola bars are also delicious when added to yogurt or quark.

Chocolate bark

(6-8 servings)

Instructions: see the preparation video via the above social media

1. Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit).
2. Spread the chocolate evenly over a baking sheet lined with parchment paper.
3. Place the baking sheet in the oven and let the chocolate melt, making sure it doesn't melt too much that it spreads.
4. Remove the baking sheet from the oven and swirl the chocolate with a skewer or fork.
5. Sprinkle the melted chocolate with shredded coconut and marshmallows.
6. Place the baking sheet in the refrigerator for 2 hours to harden before serving.

Coconut balls with chocolate

(20 pieces)

Preparation method: see the preparation video via the above social media

1. Place the grated coconut in a bowl and add the condensed milk, stirring until the mixture is well combined and there are no loose coconut flakes.
2. Line a baking sheet (or large plate) with parchment paper and roll the mixture into balls approximately 2-3 cm in diameter, placing them on the baking sheet. Once all the coconut mixture is used, refrigerate the baking sheet to allow the coconut balls to firm up for about 1 hour.
3. Cut or break the chocolate bars into pieces and melt them using a double boiler.
4. Dip the coconut balls into the melted chocolate, allowing any excess chocolate to drip off using a fork, then return them to the baking sheet. Once all the balls are coated in chocolate, place the baking sheet (or plate) back in the refrigerator to allow the chocolate to set.
5. After approximately 30-60 minutes, the chocolate coconut balls are ready to be enjoyed.

Chocolate speculoos cookies with mini marshmallows

(2-4 servings)

Preparation method: see the preparation video via the above social media

1. Place the speculoos cookies in a resealable bag or blender. Crush or blend the speculoos cookies into fine crumbs.
2. Melt the butter in a saucepan and let it cool for a few minutes.
3. Mix the speculoos crumbs into the melted butter until all the crumbs are absorbed.
4. Take 2 or 3 small round springform pans or other cookie molds (the number of servings depends on the size of the molds). Line the bottom of each springform pan or cookie mold with parchment paper. Press a layer of speculoos crumbs approximately 3-5 millimeters thick onto the bottom. Place the molds in the refrigerator for 15 minutes to allow the base to harden.
5. Cut or break the chocolate bars into pieces and melt them using a double boiler.
6. Pour a 3-millimeter layer of melted chocolate into each mold and gently shake and tap the mold on the counter to distribute the chocolate evenly and remove any air bubbles.
7. Sprinkle the mini marshmallows over the chocolate.
8. Place the molds in the refrigerator and let them set for about 1 hour.
9. The chocolate cookies are ready to be served.

Variation tip: Instead of mini marshmallows, you can use Smarties or halved blueberries for a different topping on the cookies.

Speculaas with frozen blueberries yogurt

(2-3 servings)

Preparation method: see the preparation video via the above social media

1. Place the speculaas cookies in a resealable bag or blender. Crush or blend the speculaas cookies into fine crumbs.
2. Melt the butter in a saucepan and let it cool for a few minutes.
3. Mix the speculaas crumbs into the melted butter until all the crumbs are absorbed.
4. Take 2 or 3 small round springform pans or other cookie molds (the number of servings depends on the size of the molds). Line the bottom of each springform pan or cookie mold with parchment paper. Press a layer of speculaas crumbs approximately 4-5 millimeters thick onto the bottom. Place the molds in the refrigerator for 15 minutes to allow the base to harden.
5. Wash the blueberries and dry them with a clean kitchen towel.
6. Pour a layer of coconut yogurt into each mold (4 tablespoons) and gently shake and tap the mold on the counter to distribute the yogurt evenly and remove any air bubbles.
7. Spread the blueberries over the yogurt.
8. Place the molds in the freezer and let them set for about 1 hour.
9. Remove the molds from the freezer about 30 minutes before serving so that the blueberries can thaw slightly.

Variation tip: For a slightly sweeter variant, mix 1-2 teaspoons of maple syrup or a tablespoon of powdered sugar into the yogurt.

Mango rolls: 100% fruit, 0% added sugars

(6-8) servings

Preparation: see the preparation video via the above-mentioned social media

1. Thaw the frozen mango or peel the mangoes and cut them into cubes.
2. Preheat the convection oven to 100 degrees Celsius.
3. Puree the mango together with the juice of half a lemon until smooth.
4. Cook the mango puree for 10 minutes to reduce some of the moisture.
5. Spread the mango puree on a baking sheet lined with parchment paper and place the baking sheet in the middle of the oven.
6. Bake the mango puree for 2-3 hours, until it is no longer sticky.
7. Remove the baking sheet from the oven and let the mango sheet cool.

Carefully peel the mango sheet from the parchment paper and cut long strips from the mango sheet. Roll up the strips and enjoy!