wellbeing-brand-logo

Inspired living

3 deliciously sweet recipes from Lakanto



Lakanto is a responsibly sweet, all-natural, one-for-one sugar replacement sweetener that cooks, bakes, and tastes like sugar, with 93 per cent fewer calories. Lakanto Monkfruit Classic is a white sugar replacement, while Lakanto Monkfruit Golden is a brown or raw cane sugar replacement.

Simple Peanut Bites

Recipe / Luke Hines for Lakanto

Makes: 12

GF, V, VG

Ingredients

Method

  • Peanut Butter Filling:
  • 1 cup tinned coconut cream
  • 1 cup smooth peanut butter
  • ½ cup cocoa butter
  • 125mL Lakanto Monk Fruit Syrup
  • Pinch sea salt
  • 200g Luke’s Block of Choc (recipe above)
  • ½ cup roughly chopped peanuts, toasted
  • Sea salt
  1. For peanut butter filling, place all ingredients in saucepan over low heat and melt together, stirring constantly, until runny. Remove from heat and leave to cool for 10–15 mins.
  2. Once slightly cooled, pour mixture into silicone square ice tray and transfer to freezer to set for a minimum of 1 hr or until completely firm.
  3. When ready to assemble the “Snickers” bites, melt chocolate in small saucepan over low heat, stirring continuously, until thick and creamy. Set aside to cool slightly.
  4. Remove one frozen peanut filling from ice tray and, using tongs, spoon or even fingers, dip in melted chocolate. Place on wire rack and quickly top with chopped peanuts and pinch of salt. Repeat with remaining filling pieces, working quickly before chocolate completely sets.
  5. Transfer to the fridge for 20 mins to chill and firm. These bites will keep in an airtight container in the fridge for up to 7 days or in the freezer for up to 3 months.

Luke’s Block of Chocolate

Recipe / Luke Hines for Lakanto

Makes: 400g

GF, V, VG

Ingredients

Method

  • 220g cacao butter
  • 1 cup coconut oil, plus extra if needed
  • 2 cups cacao powder, plus extra if needed
  • 1 tsp vanilla bean paste or powder
  • 250mL Lakanto Monk Fruit Syrup + plus extra if needed
  1. Line baking tray or loaf tin with baking paper.
  2. In saucepan over medium–low heat, gently stir cacao butter and coconut oil until melted and well combined.
  3. Remove pan from the heat and gently whisk in cacao power, vanilla and Lakanto Monk Fruit Syrup. Keep whisking until thick, creamy and well combined, then taste and evaluate consistency and sweetness as follows: for a thicker, darker chocolate, add some more cacao powder; for a smoother chocolate, add some more coconut oil; or for a sweeter chocolate, add some more sweetener.
  4. Once chocolate has reached desired taste and consistency, pour into prepared tray or tin, transfer to fridge or freezer and leave until set firm. Store in airtight container in fridge for up to 1 month, or in freezer for up to 3 months.

Mixed Berry Molten Lava Pots

Mixed Berry Molten Lava Pots

Mixed Berry Molten Lava Pots

Recipe / Luke Hines for Lakanto

Serves: 4

GF, V

Ingredients

Method

  • Coconut oil, for greasing
  • 200g Luke’s Block of Choc (recipe above)
  • 2 cups smooth peanut or macadamia butter
  • 250mL Lakanto Monk Fruit Syrup
  • 1 tsp gluten-free baking powder
  • Pinch sea salt
  • 2 eggs, beaten
  • 2 cups blackberries or blueberries, or mix of both + extra to serve
  1. Preheat oven to 170°C and grease 4 × 250mL ramekins with coconut oil.
  2. Melt chocolate in small saucepan over low heat, stirring, until thick and creamy. Remove from heat and leave to cool slightly, then pour into mixing bowl. Add peanut or macadamia butter, Lakanto Monk Fruit Syrup, baking powder and salt and mix well. Add eggs and mix again until well incorporated.
  3. Divide mixture evenly among ramekins and spoon quarter of the berries into centre of each. Bake for 20–25 mins, or until tops are set and slightly cracked, but puddings are still a little wobbly in the centre.
  4. Remove ramekins from oven and leave to cool slightly.
  5. Serve topped with a few extra berries.

 

For more information visit lakanto.com.au