15 Low Carb Healthy Treats: Healthy Baking Made Easy With Natvia

BO U GH T TO YO U BY!
&
W W W. N ATVI A .CO M
DITCH the
CARBS
Every delicious recipe in this eBook is courtesy of Ditch the Carbs!
Libby Jenkinson is the founder of ditchthecarbs.com. She is a mother of 3
young children, a registered pharmacist and an advocate for low carb, sugar
free living, especially for families.
Ditch The Carbs is a low carb recipe site packed with inspiration and practical
ideas to make giving up sugar, carbs and wheat as easy as possible. All her
recipes on ditchthecarbs.com are low carb, sugar free, wheat free, gluten free
and grain free. Ditch The Carbs shows you just how easy and nutritious it is to
ditch processed food and eat real food.
Ditch the Carbs is the top low-carb website in New Zealand and Australia, and
currently number 7 in the world!
Join Libby at WWW. D I TCH TH E CA R B S .C O M
& learn how to make real food, real easy.
W
! EELC
MOC
OLMEE!
W
Choosing sugar-free doesnt mean you have to deny yourself the treats that
make life sweet. Here at Natvia we have created a rened sugar free recipe
book offering a range of scrumptious desserts, snacks and drinks, sweetened
naturally with Natvia.
Made with a blend of organic stevia and erythritol, naturally occurring
nectar found in fruit, Natvia is perfect for diabetics or those seeking a
healthier lifestyle without the sugars and articial sweeteners.
With only 0.4 calories per serve, Natvia sweetens desserts without the guilt.
Now you can recreate all of your favourite desserts while continuing to
maintain your healthy diet and lifestyle.
ENJOY!
- The Sweeter Life Club
Table of
Recipes
2
W ELC O ME
DI TCH T HE CA RDS
HO W TO BA K E W I TH NAT VIA
I NGREDI ENT A LT ER NAT IVES
R ECI P ES
CHO CO LATE HEAV EN C A KE
11
BEETRO OT BRO W N IES
13
SU GA R FREE MACARO ONS
15
LO W CARB CU P CA KES
17
LO W CARB LEMO N C O C O NUT C AKE
19
CHO CO LATE SW I RL BAKED C HEESEC AKE
21
CHO CO LATE M I NT TRUF F LES
23
NO BAK E BLU EBERRY C HEESEC AKE
25
LO W CARB CHI A BR EAKFASTS :

Mocha / Berry Coconut /Chocolate Coconut
27
LO W CARB CHI A BR EAKFASTS :

Cinnamon Coconut / Chia Jam
29
MO CHA CU S TARDS
31
NU T FREE P EA NU T BUTTER C OOKIE
33
GI NG ER NU TS
35
SMO OTHI E
Berry Tahini / Magic Green
37
YO GO BERRY P O P
how to bake
with natvia
HELPS BAKING RIS E - If you need your recipe to rise (even if the
recipe does not include baking powder), 2-3 teaspoons of baking powder
may be added to your recipe to help the baking rise.
LIGHT & F LUF F Y - When baking cakes, normally the chemical reaction
of beating sugar and butter together creates a lot of air. As Natvia is
different in chemical structure to sugar, the butter has to be beaten on its
own until light and uffy and then add the Natvia and continue to beat.
The biggest tip and the best secret to success when baking with Nativa is
to really beat or cream your initial mixture.
C A RA MEL IS ATION - Preheat oven in 160C, pour Natvia into an oven
proof dish and cook it in the oven for about 40mins until caramel coloured.
MERINGU E- BASED DIS H E S - When making meringue based dishes
(e.g. Pavlova) Natvia can be added at the start prior to whisking up the egg
whites. Natvia does not need to be added gradually as it doesnt affect the
end volume of the whisking egg whites.
JA M S & S AUC ES - When making jam or sauces, use icing mix for a
ner texture or blitz Natvia in a food processor until desired consistency is
achieved. Use a bit of xanthan gum to prevent the Natvia from
recrystallising.
R E CI P E K E Y
G L UT E N FR E E
GF
DA I R Y FR E E
DF
E G G FR E E
EF
VEGAN
healthy
things & stuff

I N GREDI ENT ALTERNAT IVES
BU TT ER
Coconut Oil
Margarine
CO CO NU T O I L
Butter
Vegan Butter
CHO CO LATE
Sugar Free Chocolate

Dark Chocolate
FLO U R
Almond Flour
Coconut Flour
MI LK
Almond Milk
Coconut Milk
NATVI A P RO DU CTS
VEGETABLE O I L
Coconut Oil
Apple
Sauce can be used as a
NATV I A SWEETENER - Natvia Natural
Sweetener
spoon for spoon substitute for sugar.
NATV I A I CI NG MI X- Specially formulated as a ner granule, which
is perfect for icings, frostings and glazes.
DU CHO C O L AT - Dark chocolate drinking cocoa naturally
sweetened with Natvia.
S E R V E S 15 P ERSO N S
S E R V I N G S I Z E 1 S L IC E
chocolate
heaven cake
REC IPE BY DITC H T HE CA R B S
I NGREDIENT S
MET HO D
1/3 cup / 300g / 10.5 oz dark 75% chocolate

cup / 175g / 6.1 oz butter
2 tsp vanilla extract
6 eggs
6 tbs / 90ml / 3 oz double/heavy cream
4 tsp Natvia, or to taste
--Refer to page 5 for the
Alternative ingredient list.
1. Melt the chocolate and butter together over a low heat in a saucepan.
Remove from the heat and allow to cool slightly before adding the vanilla
extract.
2. In another bowl beat the eggs, cream and Natvia together for 3-4 minutes
(use a stick blender or hand whisk). It will go frothy and remain runny.
3. Slowly add the egg mixture to the chocolate mixture in the saucepan,
stirring all the time. As you add more egg mixture, the chocolate and butter
will thicken to the consistency of custard.
4. Pour into a prepared tin. Grease a loose bottom cake tin with butter then
line the loose bottom with baking paper/parchment and push through the
outer ring so it adds a seal and stops the cake mixture from leaking.
5. Bake at 180C/350C for 40 minutes or until just cooked in the centre.
P ROT E I N 3. 9g
FI B R E S UG A R 5. 2g
CA R B OHY DRATES 10. 8g
FAT 1 9 . 7 g
CA LOR I ES 237
GF
DF
EF
10
beetroot
Brownies
REC IPE BY DITC H THE C A R B S
I NGREDIENT S
MET HO D
/3 cup / 150g / 5.2 oz butter, softened

/3 cup /56g / 2 oz Natvia, or to taste
4 eggs
cup / 50g / 1.7 oz cocoa powder
1 tsp baking powder
1 cups / 140g / 4.9 oz almond meal/our
1 tsp vanilla paste/essence
150g / 5.2 oz beetroot, grated/shredded
1. Cream the softened butter and Natvia together until light and pale.
2. Add the eggs, one at a time, mixing in between each one.
3. Add the cocoa powder, baking powder, almond meal/our, vanilla and
grated beetroot. Mix gently until well combined.
4. Pour into a 20cmx20cm baking dish that has been buttered and lined with
baking paper/parchment.
--5. Bake 180C/350F at for 20-25 minutes, and it is cooked in the centre.
Refer to page 5 for the
P ROT E I N 5. 4g
FI B R E 1 . 9 g
S UG A R 1. 5g
FAT 1 8 . 7 g
CA LOR I ES 199
GF
DF
EF
11
12
MA K E S 20
S E R V I N G S I Z E 1 M AC A RO O N
Sugar Free
macaroons
I NGREDIENT S
MET HO D
4 egg whites
2 tbsp / 28g / 1 oz Natvia, or to taste
1 tsp vanilla extract
1/3 cup / 150g / 5.2 oz unsweetened desiccated
coconut
1.Clean a large bowl with kitchen paper to ensure it is free of grease or oil,
otherwise your egg whites wont whisk well. Whisk the egg whites with the
Natvia, to form stiff peaks.
2. Add the vanilla and the coconut and gently mix to combine.
3. Line a baking tray with a non stick liner or baking paper/parchment. Roll a
spoonful of macaroon mixture into a small rm ball and place evenly on the
baking tray.
4. Bake at 180C /350C for 10-12 minutes depending on your oven and the
humidity.
P ROT E I N 1. 4g
FI B R E 1 . 3 g
S UG A R 0. 7g
FAT 5 . 9 g
CA LOR I ES 66
GF
DF
EF
13
14
MA K E S 12
SERVING SIZE 1 CUPCAKE
Low Carb
cupcakes
I NGREDIENT S
MET HO D
1 stick / 110g / 4 oz melted butter

3 eggs
1 cup / 100g / 3.5 oz almond meal/our
1 cup / 100g / 3.5 oz desiccated coconut
2 tsp baking powder
2 tsp psyllium husk
1. Melt the butter and Natvia in the microwave for 20 seconds to soften, then
cream together until light.
2. Add the eggs one at a time and mix. Mix in all the other ingredients,
3. Allow the cupcake mixture to stand for 5 minutes while the psyllium husk
swells and absorbs the liquid.
4. Divide the mixture between 12 cupcake cases and press gently, smoothing
out the top with the back of a spoon.
5. Bake at 180C /350C for 10-12 minutes.
P ROT E I N 4. 2g
FI B R E 3 . 6 g
S UG A R 1. 1g
FAT 1 7 . 7 g
CA LOR I ES 186
GF
DF
EF
15
16
MA K E S 12
Low Carb
Lemon
coconut
cake
I NGREDIENT S
MET HO D
C A KE
C A KE

1 cup / 100g / 3.5 oz desiccated coconut
2 tsp baking powder
1 tsp psyllium husk
cup / 50g / 1.7 oz melted butter or coconut oil
3 eggs
zest and juice of 2 lemons
1. Mix almond meal/our, coconut, baking powder, Natvia and psyllium husk
together.
IC ING
5. Mix, then pour into a greased and lined ring tin. Bake at 180C /350C for
25-30 minutes.
/3 cup / 100g / 3.5 oz full fat cream cheese (not

spreadable), softened
/3 cup / 100g / 3.5 oz natural yoghurt
zest of 1 lemon
1 tbsp / 14g / 0.5 oz Natvia, or to taste
2. Add the melted butter into the centre and mix gently.
3. Add the eggs, mix.
4. Add the lemon juice.
IC ING
1. Mix the softened cream cheese with the natural yoghurt.
2. Add the Natvia and lemon zest.
3. Mix and carefully ice the cake or serve on the side.
P ROT E I N 4. 7g
FI B R E 2 . 1 g
S UG A R 0. 9g
FAT 1 7 . 9 g
CA LOR I ES 161
GF
DF
EF
17
18
Chocolate
Swirl Baked
Cheesecake
I NGREDIENT S
MET HO D
CHO COLATE BA SE
cup / 50g / 1.7 oz butter, melted
2 tsp Natvia, or to taste
2 tbsp / 14g / 0.5 oz cocoa powder
BA SE
1. Melt the butter then and add the Natvia, cocoa and almonds meal our.
2. Press onto the lined base of the baking dish.
3. Bake at 180C /350C for 10 minutes.
CHO CO LATE SW I RL CH EESEC A KE

2 cups / 500g / 16 oz full fat cream cheese
(not spreadable)
cup / 130g / 4.5 oz natural unsweetened yoghurt
4 eggs
cup + 1 tbsp / 150g / 5.2 oz dark chocolate, melted
1 tbsp / 7g / 0.2 oz cocoa powder
C HEESEC AKE
1. Using a stick blender with a whisk attachment, or food processor, mix the
cream cheese with the Natvia to soften the cream cheese and remove any
lumps.
2. Add the natural yoghurt, whisk gently
3. Add the eggs one at a time, mixing between each egg.
4. Remove half the mixture into another bowl. Add the cocoa powder and the
melted chocolate a few tablespoons at a time.
P ROT E I N 7. 8g
5. In the baking dish that has the chocolate crust, place big spoons of white
cheesecake mixture, alternating with chocolate cheesecake mixture. Using a
knife, gently swirl through the mixtures so they swirl but do not mix.
FI B R E 1 . 4 g
6. Bake at 180C /350C for 30-40 minutes, or until the cheesecake is cooked
and no longer wobbles in the middle.
7. If serving warm, allow to cool slightly before slicing. Drizzle with melted
dark chocolate.
S UG A R 11. 7g
FAT 2 8 . 5 g
CA LOR I ES 334
GF
DF
EF
19
20
MA K E S 22
SERVING SIZE 1 BALL
choc Mint
truffles
I NGREDIENT S
MET HO D
1 cup / 250g / 8.4 oz full fat cream cheese

(not spreadable)
cup / 100g / 3.5 oz 70% dark chocolate
- tsp peppermint essence
2 tbsp / 14g/ 0.5 oz cocoa powder
1. Warm the cream cheese in the microwave for 15 seconds then stir to
soften.
2. Melt the chocolate and allow to cool to the same temperature as the cream
cheese, otherwise the chocolate will harden into lumps as it mixes with cold
cream cheese.
3. Mix the softened cream cheese, chocolate, cocoa, Natvia and peppermint
essence.
4. Cool in the fridge until rm enough to roll into balls.
5. Roll generous teaspoons of the trufe mixture and cool again in the
refrigerator.
6. Dust with a little cocoa powder to serve.
P ROT E I N 0. 9g
FI B R E 0 . 1 g
S UG A R 3. 2g
FAT 5 . 4 g
CA LOR I ES 67
GF
DF
EF
21
22
no bake
blueberry
cheesecake
I NGREDIENT S
MET HO D
BA SE
cup / 50g / 1.7 oz butter
1-2 tsp Natvia, or to taste
cup / 25g / 0.7 oz desiccated coconut
CH EESEC AKE
2 each sugar free sachets of jelly (500ml per sachet)
2 cups / 500g / 16 oz full fat cream cheese
(not spreadable)
1 cup / 150g / 5.2 oz frozen blueberries
BA SE
1. Melt the butter and Natvia together in the microwave for 30 seconds.
2. Add the almond meal/our and coconut, mix then press into a greased,
lined, loose bottom an dish. Refrigerate whilst making the topping.
C HEESEC AKE
1. Dissolve both the sachets in 400ml boiling water.
2. Slowly add the hot jelly to the cream cheese and mix slowly to almost melt
the cream cheese and get a smooth, lump free consistency. Or use a stick
blender to get it really smooth.

3. Again use the blade attachment on your stick blender and process the
frozen blueberries until smooth and pured.
4. Fold the blueberries to the cheesecake mixture and stir until thoroughly
combined.
5. Pour onto the prepared base, then refrigerate until ready to serve.
6. You can add more berries on top.
P ROT E I N 6. 3g
FI B R E 2 . 1 g
S UG A R 3. 1g
FAT 2 5 . 5 g
CA LOR I ES 267
GF
DF
EF
23
MOC H A CH A I
BE RRY C OC ON UT CHI A
CH OC O LAT E CO CO NU T CHI A
24
MA K E S 20
low carb
Chia
breakfast
I NGREDIENT S
MO C HA C HIA
/3 cup / 150ml / 5 oz cold good coffee
/3 cup / 150ml / 5 oz coconut cream
1 tbsp / 20g / 0.7 oz tahini (or another nut butter)
1 tsp vanilla paste
4 tbsp / 40g / 1.4 oz chia seeds
cinnamon to taste
BERRY CO C ONU T C HIA

1 cups / 300ml / 10.5 oz coconut cream
5 tbsp /100ml / 3.5 oz water
cup / 60g /2 oz berries
2 tbsp / 28g /1 oz Natvia, or to taste
CHO CO LATE CO C O NUT C HIA

5 tbsp / 100ml / 3.5 oz water
P ROT E I N 4. 2g 4 tbsp / 40g / 1.4 oz chia seeds
2 tbsp / 28g / 1 oz Natvia
FI B R E 3 . 6 g
cinnamon (to taste )
pinch salt
S UG A R 1. 1g
---
MET HO D
MO C HA C HIA
Put all the ingredients in a bowl. Mix and refrigerate overnight.
1 . 4 G NET C ARBS
2 7 . 1 G FAT,
5 . 4 G PROTEIN
BERRY C OC ONU T C H I A
Break up the berries with a fork, then mix all the ingredients together until
nice and pink. Mix and refrigerate overnight.
5 . 3 NET C ARBS
4 0 . 9 G FAT
6 . 5 G PROTEIN
C HOC OLAT E C O C O NU T CH I A
5 . 3 G NET C ARBS
4 2 . 3 G FAT
8 . 3 G PROTEIN
FAT 1 7 . 7 g
CA LOR I ES 186
GF
DF
EF
25
CI NN AM O N C OCO NU T CHI A
R AW CH I A JA M
26
MA K E S 20
low carb
Chia
breakfast
I NGREDIENT S
MET HO D
CI NNAM O N CO CONUT C HIA

1 cup / 300ml / 10.5 oz coconut cream
cup / 120ml / 4.2 oz water
4 tbsp / 40g /1.4 oz chia seeds
4 tbsp / 28g / 1 oz almond meal/our
2 tbsp / 14g / 0.5 oz desiccated coconut
1 tsp vanilla paste
2 tsp ground cinnamon
RAW C HIA JAM

5 tbsp / 100ml / 3.5 oz water
cup / 60g / 2 oz berries
2 tbsp / 28g /1 oz Natvia, or to taste
---
P ROT E I N 4. 2g

C INNAMO N C OC ONU T CH I A
5 . 8 G NET C ARBS
5 5 . 9 G FAT
1 0 . 2 G P ROTEIN
RAW C HIA JAM

Using just a fork, mash the berries with the lemon juice and Natvia.
Add the water and chia seeds, and stir to incorporate all the little chia seeds.
Pour into a jam jar and place in the fridge overnight.
C A LO RIES: 1 8 . 9
FAT: 1 . 1 G
C A RBOHYDRAT ES: 2 . 4 G
SU GA R: 0 . 7 G
F IBRE: 1 . 7 G
FI B R E 3 . 6 g
S UG A R 1. 1g
FAT 1 7 . 7 g
CA LOR I ES 186
GF
DF
EF
27
28
MA K E S 4
S E R V I N G S I Z E 1 ES P RE SSO C U P
mocha
custards
I NGREDIENT S
MET HO D
cup / 120ml / 4.2 oz double (heavy) cream

cup / 60ml / 2 oz strong black coffee
3 egg yolks
cup / 50g /1.7 oz dark chocolate (above 80% to get
the full antioxidant and low carb effect)
1. In a small saucepan, gently warm the cream, coffee and chocolate pieces
together until almost simmering, but do not let it boil. Remove from the heat.
2. In another bowl, whisk the eggs yolks and Natvia together until pale and
uffy.
3. With the saucepan off the heat, whisk in slowly the egg yolk mixture. Stir
constantly to stop the eggs from cooking or curdling.
4. Place the saucepan back on the low heat and whisk slowly until the mixture
thickens.
5. Pour into tiny espresso cups and refrigerate until set.
Tip: Serve with whipped cream, grated chocolate, nuts, or chocolate covered
coffee beans. You can also add a coffee liqueur such as Baileys or Kahlua once
the custard has thickened at the end of step 4.
This will obviously increase the carbs and is not intended for children.
P ROT E I N 2. 8g
FI B R E 0 . 2 g
S UG A R 1. 8g
FAT 1 5 . 4 g
CA LOR I ES 159
GF
DF
EF
29
30
MA K E S 12
S E R V I N G S I Z E 1 C O O K IE
nut free
peanut
butter
cookie
I NGREDIENT S
1 stick / 110g / 4 oz butter, softened
/3 cup / 75g / 2.6 oz tahini (sesame seed paste)
1 egg
2 tsp vanilla paste/essence
/3 cup / 30g / 1 oz coconut our
tsp baking soda
MET HO D
1. In a bowl, add the softened butter, tahini and Natvia.
2. Cream together for a few minutes until light and smooth.
3. Add the egg and mix again until smooth.
4. Add the coconut our and baking soda. Mix then leave to thicken while you
line a baking tray with baking paper/parchment.
5. Mix again then place large teaspoons of the mixture on the baking
paper/parchment. Smooth the top of each biscuit.
6. Bake at 180C /350C for 10 minutes or until golden. Once cooled, drizzle
with melted chocolate. Eat and enjoy!
P ROT E I N 2. 3g
FI B R E 1 g
S UG A R 0. 4g
FAT 1 0 . 2 g
CA LOR I ES 109
GF
DF
EF
31
32
MA K E S 12
S E R V I N G S I Z E 1 C O O K IE
ginger
nuts
I NGREDIENT S
MET HO D
1 stick / 110g / 4 oz butter, softened

1 egg
2 tbsp / 28g / 1 oz fresh ginger, nely diced
1 tsp ground ginger
pinch salt
1. Cream the butter and Natvia together until smooth and pale.
2. Add the egg and beat until smooth.
3. Add the fresh and ground ginger, the salt and the almond meal/our. Mix
until well combined.
4. Drop spoons of the mixture onto a baking tray lined with baking
paper/parchment.
5. Bake at 180C /350C for 12-15 minutes or until golden.
P ROT E I N 3. 6g
FI B R E 1 . 5 g
S UG A R 5g
CA R B OHY DRATES 3g
FAT 1 4 . 2 g
CA LOR I ES 145
GF
DF
EF
33
34
MA K E S 1
S E R V I N G S I Z E 1 S M O OT H IE
smoothies
Berry Tahin &
Magic Green
I NGREDIENT S
MET HO D
BERRY TAHI NI SMOOT HIE

/3 cup /100ml / 3.5 oz coconut cream
/3 cup /100ml / 3.5 oz unsweetened yoghurt
cup / 60g / 2 oz mixed frozen berries
2 tbsp / 40g / 1.4 oz tahini
MAGI C G REEN SMOOT HIE

avocado
cup / 60g / 2 oz mixed frozen berries
/3 cup / 100ml / 3.5 oz natural unsweetened yoghurt
/3 cup / 100ml / 3.5 oz full fat milk
a huge handful of spinach
BERRY TAHINI SMOOTH I E

1. Throw everything in the blender and whiz up until smooth. Serve in a cute
smoothie jar, or take to school in an insulated container.
Note: These are great for after sports.
C A LO RIES: 5 6 7
FAT: 4 2 G
C A RBOHYDRAT ES: 3 4.9
SU GA R: 2 0 . 6 G
F IBRE: 5 . 7 G
PROT EIN: 1 7 . 7 G
MAGIC G REEN SMOOTH I E

1. Scoop out the avocado into the blender. Add all the other ingredients and
blend until smooth.

Note: Some cocoa powder and more Natvia can be added if you need to
disguise the green spinach and avocado further.
C A LO RIES: 3 1 1
FAT: 1 7 G
C A RBOHYDRAT ES: 3 1.4G
SU GA R: 1 9 . 6 G
F IBRE: 8 . 5 G
PROT EIN: 1 2 . 3 G
P ROT E I N 2. 3g
FI B R E 1 g
S UG A R 0. 4g
FAT 1 0 . 2 g
CA LOR I ES 109
GF
DF
EF
35
36
MA K E S 12
SERVING SIZE 1 POP
yogo
berry pop
I NGREDIENT S
MET HO D
1 cup / 125g /4.2 oz frozen or fresh berries

/3 cup / 150ml / 5.2 oz natural unsweetened yoghurt
/3 cup / 150ml / 5.2 oz coconut cream
1. Mash the berries and Natvia in a large measuring jug using a fork.
2. Add the yoghurt and coconut cream, mix gently to combine.
3. Pour into ice block moulds or little tubs.
--4. Freeze overnight.

P ROT E I N 5. 7g
FI B R E 2 g
S UG A R 14. 2g
FAT 1 5 . 2 g
CA LOR I ES 231. 5
GF
DF
EF
37
WWW.NATVIA.COM

15 Low Carb Healthy Treats: Healthy Baking Made Easy With Natvia

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15 Low Carb Healthy Treats: Healthy Baking Made Easy With Natvia

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BO U GH T TO YO U BY!

I NGREDI ENT A LT ER NAT IVES

CHO CO LATE HEAV EN C A KE

BEETRO OT BRO W N IES

SU GA R FREE MACARO ONS

LO W CARB LEMO N C O C O NUT C AKE

CHO CO LATE SW I RL BAKED C HEESEC AKE

CHO CO LATE M I NT TRUF F LES

NO BAK E BLU EBERRY C HEESEC AKE

LO W CARB CHI A BR EAKFASTS :

LO W CARB CHI A BR EAKFASTS :

NU T FREE P EA NU T BUTTER C OOKIE

things & stuff

Sugar Free Chocolate

1/3 cup / 300g / 10.5 oz dark 75% chocolate

REC IPE BY DITC H THE C A R B S

/3 cup / 150g / 5.2 oz butter, softened

1 stick / 110g / 4 oz melted butter

1 cup / 100g / 3.5 oz almond meal/our

/3 cup / 100g / 3.5 oz full fat cream cheese (not

CHO CO LATE SW I RL CH EESEC A KE

REC IPE BY DITC H T HE CA R B S

1 cup / 250g / 8.4 oz full fat cream cheese

--Refer to page 5 for the

BERRY CO C ONU T C HIA

CHO CO LATE CO C O NUT C HIA

CI NNAM O N CO CONUT C HIA

RAW C HIA JAM

Refer to page 5 for the

RAW C HIA JAM

cup / 120ml / 4.2 oz double (heavy) cream

REC IPE BY DITC H T HE CA R B S

1 stick / 110g / 4 oz butter, softened

BERRY TAHI NI SMOOT HIE

MAGI C G REEN SMOOT HIE

BERRY TAHINI SMOOTH I E

MAGIC G REEN SMOOTH I E

--Refer to page 5 for the

1 cup / 125g /4.2 oz frozen or fresh berries

--4. Freeze overnight.

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