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Inspired living

Guilt-free, indulgent recipes from Lakanto


Chocolate Bark

Chocolate Bark

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.

Chocolate Bark

Serves: 12

GF, V, VG

Ingredients

Method

  • 1 cup cocoa butter
  • ½ cup virgin coconut oil
  • ½ cup cacao powder
  • ¼ cup Lakanto Monkfruit Classic Sweetener, ground to a powder
  • Pinch of salt
  • Inclusions of choice: freeze-dried strawberries, nuts, choc chips, dried fruit
  1. Melt all ingredients for chocolate bark in small saucepan over low heat until fully melted. Remove from heat and stir until mixture starts to cool.
  2. Once chocolate starts to thicken as it cools, line baking tray with baking paper and pour chocolate over. Scatter inclusions evenly on top.
  3. Place in the freezer to set before breaking into pieces.
  4. Keep refrigerated or frozen.

Chocolate Mud Cake

Lakanto Chocolate mud cake

Lakanto Chocolate mud cake

Serves: 16

V

Ingredients

Method

  • 1 cup butter
  • 200g dark unsweetened or no-added-sugar chocolate
  • 1 cup Lakanto Monkfruit Classic Sweetener
  • 1 cup water
  • 2 eggs
  • 1 cup self-raising flour
  • 1½ cups plain flour
  • ¼ cup cocoa powder
  • Ganache:
  • 200mL full-fat cream
  • 100g dark unsweetened or no-added-sugar chocolate
  • 2 tbsp Lakanto Monkfruit Classic Sweetener
  1. Preheat oven to 160C. Grease 23cm cake tin with butter.
  2. In medium saucepan melt butter, chocolate and Lakanto Monkfruit Classic Sweetener.
  3. Whisk mixture until smooth, then add the cocoa and water.
  4. Combine and sieve flours.
  5. Add eggs to chocolate mix and fold in dry ingredients.
  6. Pour into cake tin and bake for 50 mins or until skewer inserted into centre comes out clean.
  7. Remove from tin and allow to cool on rack.
  8. Meanwhile, make ganache. Heat cream and add chocolate and Lakanto Monkfruit Classic Sweetener in saucepan over medium heat, taking care not to boil. Allow to cool until it starts to thicken.
  9. Cut cake into two layers, spread ¼ of ganache on one layer and place the other half on top.
  10. Spread remaining ganache over top evenly, allowing ganache to flow over sides, and smooth out until entire cake is covered.
  11. Place in fridge and allow ganache to set before serving.

Lemon Drizzle Cake

Lakanto Lemon Drizzle

Lakanto Lemon Drizzle

Serves: 8

GF

Ingredients

Method

  • 2 cups almond meal
  • ½ tsp bicarbonate of soda
  • ⅛ tsp salt
  • ⅓ cup butter, softened
  • 8 tablespoons Lakanto Classic Monkfruit Sweetener
  • 4 medium eggs
  • 1 tsp pure vanilla extract
  • 3 tbsp almond milk
  • Juice 1½ lemons
  • 1 tbsp finely grated lemon zest
  • Sliced almonds, to decorate
  1. Preheat oven to 150C and line loaf tin with baking paper.
  2. Place almond meal in large bowl with bicarb and salt and stir to combine.
  3. Place softened butter in bowl with 5 tbsp Lakanto Classic Monkfruit Sweetener.
  4. Cream butter and Lakanto Classic Monkfruit Sweetener together to smooth paste and add eggs and vanilla extract. Beat to combine until smooth by hand or in mixer.
  5. Place dry and wet mixtures in food processor, add almond milk, lemon zest and ½ the lemon juice. Blend on low to create a smooth cake batter.
  6. Pour batter into lined loaf tin and smooth over. Bake for 40–45 mins until toothpick inserted into centre comes out clean.
  7. Leaving cake in tin, place remaining Lakanto Classic Monkfruit Sweetener and remaining lemon juice in small bowl and mix to combine.
  8. Use skewer to pierce multiple holes across the top of the cake, about halfway down into the sponge. Pour lemon and sweetener mixture over top of warm cake.
  9. Remove cake from tin to cool. Scatter with sliced almonds before serving.

For more information visit lakanto.com.au