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Serving Size: ½ cup

Total Servings: 4 (2 cups total)

Ingredients

Method

Whip heavy cream in electric mixer for about 1 minute. Mix in vanilla and Nirvana Stevia™ until stiff peaks form. Melt white chocolate in microwave at 50% power for about 1 ½ minutes. Stir white chocolate until completely dissolved. Add to half of cream/ Nirvana Stevia™ mixture and blend. Refrigerate the white chocolate/cream mixture in one bowl and the remaining whipped cream in a separate bowl for about 15 minutes.

Remove bowls from fridge and add yogurt to remaining whipped cream and whip with electric mixer until stiff peaks form. Gently fold yogurt/cream mixture into white chocolate/cream mixture. Place in dessert cups or ramekins and refrigerate for 2 to 3 hours. Keep up to 2 days in refrigerator.

Optional: Drizzle with Raspberry Sauce

• ¾ cup heavy cream
• ½ teaspoon vanilla essence
• ⅓ teaspoon Nirvana Stevia™Pure Extract Powder
• 1 115g bar of baking white chocolate, chopped
• ⅓ cup plain low-fat yogurt

Serving Size: ½ cup

Total Servings: 4 (2 cups total)

Ingredients

• ¾ cup heavy cream
• ½ teaspoon vanilla essence
• ⅓ teaspoon Nirvana Stevia™Pure Extract Powder
• 1 115g bar of baking white chocolate, chopped
• ⅓ cup plain low-fat yogurt

Method

Whip heavy cream in electric mixer for about 1 minute. Mix in vanilla and Nirvana Stevia™ until stiff peaks form. Melt white chocolate in microwave at 50% power for about 1 ½ minutes. Stir white chocolate until completely dissolved. Add to half of cream/ Nirvana Stevia™ mixture and blend. Refrigerate the white chocolate/cream mixture in one bowl and the remaining whipped cream in a separate bowl for about 15 minutes.

Remove bowls from fridge and add yogurt to remaining whipped cream and whip with electric mixer until stiff peaks form. Gently fold yogurt/cream mixture into white chocolate/cream mixture. Place in dessert cups or ramekins and refrigerate for 2 to 3 hours. Keep up to 2 days in refrigerator.

Optional: Drizzle with Raspberry Sauce

Makes one 23cm cake

Ingredients

• ¼ cup plain flour
• ⅛ tsp of Himalayan or sea salt
• 6 Tablespoons unsalted butter
• 115g of unsweetened chocolate
• ⅓ cup milk
• ⅓ cup apricot or raspberry 100% spreadable fruit
• 2 Tablespoons instant coffee
• 1 teaspoon coffee flavouring (optional)
• 1 egg yolk, lightly beaten
• 1 Tablespoon vanilla flavouring
• 1 teaspoon Nirvana Stevia™ Extract Powder
• 3 egg whites
• ⅛ teaspoon cream of tartar

Method

Preheat the oven to 180˚C.  Lightly grease the sides of a 23cm round cake pan and line with baking paper.

Combine the flour and salt in a small bowl and set aside.

Place the butter, chocolate, milk, fruit preserves, coffee and coffee flavouring (if using) in a small saucepan over medium-low heat.  Stir constantly until the chocolate is almost melted.  Remove the pan from heat, and continue to stir until the chocolate is completely melted and the mixture is smooth.

Whisk the egg yolk and vanilla into the chocolate. Add the Nirvana Stevia™ and continue whisking until the mixture is smooth.

Using an electric hand-held mixer, beat the egg whites and cream of tartar until stiff peaks form.  First fold the chocolate mixture into the eggs whites to form a smooth batter, and then fold the flour into the batter.

Pour the batter into a prepared pan and bake for 18 to 20 minutes, or a toothpick inserted into the centre comes out clean. Do not over-bake.

Carefully loosen the cake from the sides of the pan with a small, sharp knife.  This will prevent the cake from cracking as it cools.

Allow the cake to cool completely in the pan, cover with baking paper and place in the refrigerator for 1 to 2 hours to chill.

Remove the cake from the pan and cut into wedges.  Serve as is, or topped with whipped cream, fruit or jam.

Makes one cake (about 23cm)

Ingredients

• 2 cups plain baking mix
• 1 teaspoon guar gum (optional)
• 2 cups finely chopped or grated carrots
• ½ cup coarsely chopped raisins
• ½ cup shredded unsweetened coconut
• 2 eggs
• 1 cup heavy cream
• ¼ cup water
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¾ teaspoon Nirvana Stevia™ Extract Powder
• ½ cup chopped pecans

Method

Preheat the oven to 180˚C  Butter and flour a 9 inch spring-form pan.

Sift together the baking mix and guar gum (if using) and set aside.

Place the carrots, raisins, and coconut in a blender, and pulse until finely ground.  Add to the flour.

Beat the eggs with a fork or whisk until light and fluffy.  Set aside.

Place the cream, water, cinnamon, nutmeg, ginger and Nirvana Stevia™ powder in a small saucepan over low heat.  Stir until the mixture is warm and aromatic. (Do not let it get too hot or the cream will curdle.)

Slowly add the cream mixture and eggs to the flour mixture, stirring until the batter is well combined.

Spoon the batter into a prepared cake pan and bake for 30 minutes, or until a toothpick inserted into the centre comes out clean.

When the cake is cool enough to handle, carefully remove the sides of the spring-form pan.  Serve warm or at room temperature.

Makes 24 mini muffins

Ingredients

• 2 cups plain flour
• 1 tablespoon baking soda
• 2 ripe, medium-size ­­bananas
• ¾ teaspoon Nirvana Stevia™ Extract Powder
• 1 cup buttermilk
• 8 Tablespoons unsalted butter, melted
• 2 large egg whites
• 1 cup blueberries
• 1 cup chopped walnuts

Method

Preheat the oven to 200˚C

In a large bowl, sift together the flour and baking soda and set aside

In a medium-sized bowl, mash the bananas with a fork until they reach a lumpy consistency.  Add the Nirvana Stevia™ powder to the buttermilk and combine with the bananas.  Gently stir in the melted butter.

Using an electric hand-held mixer, beat the egg whites until stiff, and then fold them into the banana mixture

Add the banana mixture to the dry ingredients and stir until just mixed.  Do not over-stir.  Gently fold in the blueberries and walnuts.

Spoon the batter into a lightly oiled or papered mini muffin tin.  Fill each cup with a heaping tablespoon of batter, and bake for about 12 minutes.  When a toothpick inserted into the centre of a muffin comes out clean, the muffins are done.

Miniature banana blueberry muffins fresh from the oven in horizontal format.

1 loaf – 12 servings

INGREDIENTS:

• 2 eggs
• 2 mashed bananas, over ripe
• 1/3 cup skim milk
• 2/3 cup unsweetened apple sauced
• 1 teaspoon vanilla extract
• 2 ¼ cups whole wheat flour
• 1 tsp Nirvana Organics Stevia™ Extract Powder
• 1 tsp baking soda
• 1 1/2 tsp Nirvana Organics™ ‘cinnamon surprise’ xylitol
• ¼ tsp Nirvana Organics Himalayan Crystal Salt™ Fine
• 1 cup walnuts, chopped

METHOD

Preheat oven to 180°C and prepare a loaf pan.

Beat eggs by hand. Then add in bananas, milk, applesauce and vanilla extract.

In a separate bowl combine dry ingredients – flour, Nirvana Organics Stevia™ Extract Powder, baking soda, ‘cinnamon surprise’ xylitol and Himalayan crystal salt.

Add scoops of the dry ingredients into the egg mixture, mixing after each scoop until all combined.

Stir in walnuts.

Pour into loaf pan and bake 45 minutes to an hour.

Allow to cool before cutting. Enjoy fresh or toasted with butter!

Makes 18 small slices

Ingredients:

• 3 large eggs
• 1 cup coconut milk
• ⅓ cup coconut oil
• ⅓ cup honey
• 1 tablespoon vanilla extract
• 4 level scoops Nirvana Organics pure stevia extract powder
• ½ cup blanched almond meal
• 1 tablespoon coconut flour
• 1 ½ cups desiccated (or shredded) coconut
• ¼ teaspoon fine Nirvana Himalayan crystal salt

Method:

Preheat oven to 175 degrees Celsius.

Sift the almond meal first and set it aside for use later.

If your coconut oil is hard, scoop out the required amount and microwave it in a microwave save container for 15 – 30 seconds.

If using raw organic honey like I did, you may also need to microwave it for 15 seconds.

Add the eggs, coconut milk (shake the tin first), coconut oil, honey, vanilla and Nirvana Organics stevia to a large bowl.

Using an electric beater, beat for a couple of minutes.

In a separate bowl add the remaining dry ingredients in one bowl – almond meal, salt, coconut flour and desiccated coconut. Gently combine.

Add the dry ingredients to the wet ingredients in the large bowl. Beat gently again until combined.

Pour into a prepared square eight inch baking tray and line the bottom only with baking paper.

Bake for 25 – 30 minutes until the top has turned golden.

Allow the slice to sit in the tin for 30 minutes, then allow to completely cool on a wire rack before cutting.

Makes 6-8 servings!

INGREDIENTS:

Pastry

• 1 cup almond meal
• ¾ cup desiccated coconut
• 1 egg
• 2 tbsp coconut oil, melted
• 2 tsp Nirvana Organics Stevia Slim Spoonable™

Lemon curd

• 4 eggs
• 2 lemons, juiced
• 1 lemon, zested
• ½ cup Nirvana Organics Stevia Slim Spoonable™
• ½ tsp vanilla extract
• ¾ cup coconut oil

METHOD

Preheat the oven to 160°C.

Combine almond meal and coconut in a bowl. Stir through egg, coconut oil and Nirvana Organics Stevia Slim Spoonable™  until a wet dough forms.

Push pastry dough into tart tin to about 3-5mm thick. (This recipe also works well for mini tarts, opposed to one large one).

Place in oven for 15-20mins or until golden brown. Meanwhile prepare the lemon filling.

Place eggs, lemon juice and zest, Nirvana Organics Stevia Slim Spoonable™ and vanilla extract into a heat proof bowl over a saucepan of simmering water.

Whisk the mixture continuously until it thickens to a custard like consistency (this could take up to 20mins). Remove from heat and stir through the coconut oil.

Spoon mixture in cooled tart base and refrigerate for at least 4 hrs.

Decorate with a slice of lemon and fresh berries (optional).

Makes 24 cookies

Ingredients

• 1 ½ cups plain flour
• ½ teaspoon Himalayan or sea salt
• 1 teaspoon baking powder
• ½ teaspoon nutmeg
• 1 cup unsalted butter, softened
• 1 ½ teaspoons Nirvana Stevia™ Extract Powder
• 2 eggs
• 2 cups rolled oats
• 1¼ cups currants or cranberries

Method

Preheat oven to 180˚C. Lightly grease a cookie sheet (or use baking paper) & set aside.

In a medium mixing bowl, sift together the flour, salt, baking powder & nutmeg.

Place butter in another mixing bowl & whisk until light & fluffy. Add the Nirvana Stevia™ & eggs (one at a time), whisking well after each egg. Add the flour mixture, about ½ cup at a time until thoroughly combined. Stir in the oats & currants.

Form the mixture into 5cm balls & place about 5cm apart on cookie sheet. Bake 20-25 minutes or until golden brown.

Variations: For cinnamon-raisin oatmeal cookies, simply substitute 1 cup raisins & ¼ teaspoon of cinnamon for the currants & nutmeg. For chocolate oatmeal cookies, substitute 1½ cups chocolate or carob chips for the currants.

Makes about 48

Ingredients

• 2 cups all-purpose flour
• ¾ teaspoon Himalayan or sea salt
• ¾ teaspoon baking powder
• 1 egg
• 1 heaped teaspoon Nirvana Stevia™ Extract Powder
• 1 teaspoon vanilla flavoring
• 1 cup salted butter, softened
• 1¼ cups chocolate chips

Method

Preheat the oven to 180˚C. Lightly grease a cookie sheet and set aside (or cover with baking paper)

In a medium mixing bowl, sift together the flour, salt, and baking powder, and set aside.

Place the egg, Nirvana Stevia™, and vanilla in a large mixing bowl, and beat well with a wooden spoon or an electric hand-held mixer. Slowly add the butter, continuing to beat until the mixture is smooth and creamy.

Add the flour mixture to the butter mixture, ½ cup at a time, stirring well with a wooden spoon after each addition. Fold in the chocolate chips.

Drop heaping teaspoons of batter on the cookie sheet, about 5 cm apart. Bake for 20 to 25 minutes or until the cookies are golden brown.

Makes 24 cookies

INGREDIENTS:

• ½ cup Nuttelex (or butter)
• ¼ cup coconut oil
• ½ cup  Nirvana Organics™ xylitol
• ½ tsp Nirvana Organics Stevia™ Extract Powder
• 2 tsp vanilla extract
• 2 large eggs
• ½ tsp baking soda
• ½ tsp Nirvana Organics Himalayan Crystal Salt™ Fine
• 3 cups almond meal
• 1 cup chocolate chips of choice
• 4 tbsp crunchy peanut butter

METHOD

Preheat oven to 180°C.

Mix together Nuttelex, coconut oil, xylitol and Nirvana Organics Stevia™ Extract Powder. Add vanilla extract and eggs, mixing until incorporated. Mix in baking soda and Himalayan salt. Add almond meal, beating well after each addition. Fold in chocolate chips and peanut butter.

Form the dough into tablespoon rounds and place on baking paper about 5cm apart. Bake for 15 minutes, or until golden brown around edges.

Total Servings: makes approx. 20

Ingredients

• 1 cup almond meal
• 80g sultanas or currants
• 80g natural whey protein concentrate powder
• 1/4 cup cocoa powder
• 1/4 cup dark chocolate chips (optional)
• 2 tbsp. butter
• 2 pipettes Nirvana organics liquid Stevia Rum flavour (depending on how sweet you like your rum balls)
• 2 tbsp. Nirvana originals Xylitol
• 1 1/2 tbsp. dark rum
• 1/2 tsp. vanilla extract
• Fine desiccated coconut for rolling

Method

Mix all dry ingredients in a bowl and combine well.

Melt the butter and the dark chocolate (optional) in a pan, and then add to the dry ingredients along with the vanilla extract, rum, and the liquid stevia rum flavour and combine well – you may add a little extra water but don’t add too much as you want the balls to combine well and not be soft.

Roll into balls, approx. 1 inch in diameter and roll in coconut if desired.

Store in an airtight container in the fridge.

.

Ingredients (Makes 16 balls)

• 2 level scoops of Nirvana Organics pure stevia extract
• 10 drops of Nirvana Organic orange stevia liquid drops
• 170g oats
• A splash of filtered water
• 3 tbsp raw cacao
• 2 tbsp coconut oil
• 250g Medjool dates
• A pinch of fine Nirvana Himalayan crystal salt
• 2 tbsp desiccated coconut
• Zest of half an orange

Method
1. Place the oats in the food processor and grind them down to a fine flour texture.
2. Add the dates, cacao, stevia powder, orange stevia liquid, coconut oil and salt to the food processor and whizz everything together. Add a splash off water to help the ingredients combine fully.
3. Spread the orange zest and dessicated coconut out onto a plate. Remove the sticky mixture from the processor and shape into small balls using your hands.
4. Roll the balls in the zest and coconut to give them a delicious coating.
5. Place in the fridge to harden.
6. Enjoy!

Makes one delicious bowl!

INGREDIENTS:

• 1 banana, frozen
• 1 banana, fresh
• 1 serving of Nirvana Organics Stevia™ liquid caramel (20 drops)
• 100ml coconut water
• 30ml coconut cream
• ½ tsp vanilla essence
• Rolled oats (or granola)
• 1 tsp Nirvana Organics™ ‘cinnamon surprise’ xylitol

METHOD

Blend together bananas (leave out a few slices fresh banana for topping), Stevia liquid caramel, coconut water, coconut cream and vanilla essence in a blender or food processor until smooth consistency.

Top smoothie mixture with oats, banana slices and ‘cinnamon surprise’ xylitol.