We are going coconuts for this raw slice, made with Alison’s Pantry Desiccated Coconut and Rolled Oats.
Click here for the full recipe.
What better trio than coconut yoghurt, caramelised pineapple and delicious muesli made with Alison’s Pantry oats!
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Who doesn’t love a warm Sticky Date Pudding in winter?
Add a twist to this age-old pudding with a bit of citrus including our Alison’s Pantry dates!
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There are so many goodies in our self-selection bins just waiting to be added to your favourite recipes. Like Alison’s Pantry Pistachios and Dried Cranberries, used here to decorate fluffy homemade marshmallows.
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With only six ingredients, this mouthwatering dessert is sure to impress family and friends without you having to spend hours in the kitchen. Topped with Alison’s Pantry roasted hazelnuts!
Click here for the full recipe.
Chewy Nut & Chocolate Chunk Cookies
Kelly Gibney from Bonnie Delicious has created these yummy little cookies in honour of National Nut Day. They are a piece of cake to pull together and utilise our Natural Deluxe Mixed Nuts. There’s cashews, brazil nuts, almonds and hazelnuts. Such a tasty combination!
Ingredients
1 1/2 cups Alison’s Pantry Deluxe Mixed Nuts
3/4 cup natural peanut butter (we love Mother Earth)
1 free range egg
1/4 cup coconut sugar
1/4 cup tapioca flour
1 teaspoon vanilla essence
Pinch sea salt
70g dark chocolate drops (we love Donovan’s Chocolate)
Method
- Preheat oven to 160 degrees celsius
- Place the mixed nuts into a food processor and blitz until the texture of course crumbs. Add the remaining ingredients (except chocolate) and blend until well mixed. You may need to scrape the sides a couple of times as the mixture is very sticky. The mixture should come together as a rough dough. .It may be necessary to add a couple of tablespoons of water to help it come together (this will depend on the humidity of the day and the peanut butter you use). Place the cookie dough in a large bowl and mix through the chocolate pieces.
- Form tablespoons of dough into discs and place them on a cookie sheet lined with baking paper. Flatten each cookie slightly with the palm of your hand. Bake for 18 – 20 minutes until lightly golden.
- Leave cookies to cool for 20 minutes before moving. They are very delicate when just out of the oven.
Cookies can be stored in an airtight container for up to 4 days
This recipe was created by Kelly Gibney for Alison’s Pantry.
Pecan Corn Bread
Serves 6
Ingredients
1 ½ cup fine polenta
1 1/3 cup self-raising flour
1 tsp sugar
1 tsp salt
¾ cup Alison’s Pantry Pecans, finely chopped
½ cup red capsicum, finely chopped
2 spring onions, finely sliced
1 red chilli, seeded and chopped
2 eggs
½ cup crème fraiche
1 cup milk
1 tsp jalapeño Tabasco sauce
1 cup grated tasty cheese
2 tbsp melted butter
1/3 cup Alison’s Pantry Pecans
- Preheat the oven to 180°C. Grease or line a loaf tin with baking paper.
- Mix dry ingredients in a large bowl and add pecans, capsicum, spring onion and chilli.
- In another bowl beat the eggs, crème fraiche, milk, Tabasco sauce and cheese, then carefully mix into the dry ingredients. Stir in the melted butter
- Place the mixture into the loaf tin, place whole pecans on top of the mixture.
- Bake for about 25 minutes. Remove from the oven and cover with tinfoil, return to the oven for a further 10 minutes or until the bread has risen and is firm to the touch. Cool slightly and serve warm with butter.
Download the PDF version here: Alison’s Pantry Pecan Corn Bread
This recipe was created by Simon Gault for Alison’s Pantry.
Berry Muesli Bars
Makes 18-24 bars
Ingredients:
2 cups Alison’s Pantry Wholegrain Oats
1/2 cup Alison’s Pantry Sunflower Seeds
1/4 cup Alison’s Pantry Sesame Seeds
100g butter
1/4 cup honey
1/2 cup firmly-packed brown sugar
1 cup Alison’s Pantry Whole Cranberries
1/2 cup Alison’s Pantry Jumbo Raisins
1/2 cup Alison’s Pantry Choice Turkish Apricots, chopped
Method:
- Preheat oven to 180°C.
- Line a 17 x 27cm slice tin with baking paper, leaving an overhang on all sides.
- Place oats and seeds in an oven pan and bake for 15 minutes, stirring once or twice, until lightly toasted.
- Melt butter, honey and sugar in a pot set over a medium heat.
- Add toasted oats and seeds and dried fruits and stir well to coat.
- Spread mixture into prepared tin – use the back of a spoon to press down well.
- Bake for 30 minutes or until firm and golden brown.
- Cool in the tin, cut into bars or small squares.
Tip: Store in an airtight container.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Saucy Caramel, Peach & Ginger Puddings
Serves 6
Ingredients:
200ml milk
150g Alison’s Pantry Jumbo Peaches, chopped
50g Alison’s Pantry Gourmet Dates, chopped
50g Alison’s Pantry Crystallised Ginger, chopped
1 tsp baking soda
90g butter, softened
1/2 cup firmly-packed brown sugar
2 small eggs, lightly beaten
1 cup self-raising flour
1 tsp mixed spice
Sauce:
1/2 cup firmly-packed brown sugar
1 1/4 cups boiling water
Method:
- Heat oven to 190°C. Grease a 2-litre capacity ovenproof baking dish or 6 x 11_4-cup individual ramekins. Place milk and dried fruit in a pot and bring to the boil. Remove from heat and add baking soda. Set aside for 20 minutes to cool.
- In a bowl, beat butter and sugar until pale and creamy. Beat in eggs. Stir in flour and spices to just combine. Stir in cooled fruit mixture.
- Spread mixture into prepared dish or divide evenly between ramekins. To make sauce, combine brown sugar and boiling water and stir until sugar dissolves.
- Pour sauce mixture evenly over pudding/s. Bake large pudding for 45 minutes; individual puddings for 20 minutes, or until pudding is firm to the touch, serve hot.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Fruity Chocolate Cakes
Makes 10
Ingredients:
1 1/4 cups self-raising flour
1/2 tsp baking soda
1/2 cup cocoa powder
1 cup caster sugar
1/2 cup Alison’s Pantry Whole Cranberries
1/2 cup bing cherries, chopped
1/2 cup Alison’s Pantry Figs, Prunes or Dates, chopped
1/2 cup dark chocolate drops
1 large egg
1/2 cup sunflower oil
1 cup plain unsweetened yoghurt
1 tsp vanilla essence
Topping:
125g dark chocolate drops
1/2 cup cream
1/2 cup Alison’s Pantry Whole Cranberries, to decorate
Method:
- Preheat oven to 180°C. Grease 10 x 1-2 cup capacity cake tins or standard muffin tins.
- Sift flour, baking soda and cocoa into a large bowl. Stir in sugar, dried fruits and chocolate drops. Make a well in the centre.
- In another bowl, whisk together egg, oil, yoghurt and vanilla. Pour this mixture into the well and stir together to just combine. Spoon mixture into prepared tins to fill by three-quarters.
- Bake for 25 minutes or until a skewer inserted into the centre of one cake comes out clean. Rest in tins for 10 minutes then remove to a wire rack to cool.
Topping:
- Place chocolate in a bowl. Bring cream to the boil then pour over chocolate and leave for a few minutes to melt. Stir together until smooth. Spoon topping over cakes and decorate with cranberries.
These cakes will keep for up to 3 days, if stored in an airtight container.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Chocolate Mousse Shots with Sticky Date Caramel 
(Makes 16 x 50ml shots)
Ingredients
Chocolate Mousse:
250g dark chocolate drops
2 eggs, at room temperature, separated
180ml cream, lightly whipped
¾ cup Alison’s Pantry Hazelnuts, roasted and finely ground
¼ cup cacao nibs, to serve
Sticky Date Caramel:
100g Alison’s Pantry Gourmet Dates, chopped
1 tsp vanilla extract
Method
- Place chocolate in a large, heatproof bowl. Microwave, uncovered, for 1 minute, stir and repeat 2-3 times or until fully melted. Set aside for 5 minutes to cool slightly.
- Stir ½ cup hazelnuts (reserve ¼ cup for decoration) into the chocolate then add egg yolks and stir to combine.
- Using an electric mixer, whisk eggwhites in a bowl until stiff but not dry. Using a large metal spoon, fold half the eggwhites into the chocolate mixture then gently fold in remaining eggwhites. Fold in the whipped cream.
- Spoon mixture into 16 shot glasses, dividing evenly. Place on a tray and cover with plastic wrap. Refrigerate for 4 hours or until firm.
- Place dates in a pot and cover with cold water. Bring to the boil, then turn down the heat to simmer for 10 minutes, or until dates are soft and the liquid has reduced. Remove to cool. Add vanilla and puree in a blender until very smooth.
To serve, top with a dollop of sticky date caramel, sprinkle with cacao nibs and remaining roasted hazelnuts.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Fig & Apricot Macaroon Cookie Balls
(Makes 36)
Ingredients
300g Alison’s Pantry Shredded Coconut
100g Alison’s Pantry Figs, chopped
100g Alison’s Pantry Apricots, chopped
100g Alison’s Pantry Roast Unsalted Almonds, chopped
150g chocolate drops (we love Donovans Chocolate Milk Chocolate Drops)
400g can low-fat sweetened condensed milk
Method
- Preheat the oven to 160°C. Line 2 large baking sheets with baking paper. Whizz half the coconut in a food processor until finely ground.
- Place all the coconut in a large bowl. Add remaining ingredients and stir to combine. Use damp hands to roll heaped tablespoons of the mixture into balls. Place onto prepared baking sheets.
- Bake for 12 to 15 minutes or until tips of coconut turn golden brown. Cool cookie balls on the baking sheets. Stored in an airtight container, cookies will last well for up to a week.
To serve pile Cookie Balls into pretty teacups
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Summer Time Bread & Butter Puddings
(Makes 6)
Ingredients
10-12 thick slices stale multi-grain bread, crusts removed
50g butter, softened
100g white chocolate, roughly chopped
½ cup Alison’s Pantry Apricots, chopped
1/3 cup Alison’s Pantry Ground Almonds
1 punnet strawberries, hulled and sliced
3 large eggs
Pinch salt
2 cups milk
½ cup sugar
1 tsp vanilla extract
½ cup Alison’s Pantry Sliced Natural Almonds
Icing sugar, to dust
Method
- Butter 6 individual 200ml capacity tin cans (or muffin tins, if preferred). Butter bread and cut in quarters.
- Layer bread in prepared tins, alternating with a sprinkling of chocolate, apricots, almonds and strawberry slices. Press down well. Make sure top layer of bread is attractively arranged.
- Preheat oven to 160°C. Beat eggs, salt, milk, sugar and vanilla together. Pour into tins, dividing evenly. Set aside for ½ hour so that bread completely absorbs liquid.
- Sprinkle puddings with sliced almonds. Bake for 30 minutes. Puddings will inflate slightly when cooked, deflating again once cold.
Serve warm, dusted with icing sugar and whipped cream on the side.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Raw Lemon Cheesecakes with Blueberry Chia Jam
(Makes 6)
Ingredients
Base:
½ cup Alison’s Pantry Shredded Coconut
½ cup Alison’s Pantry Natural Almonds
¼ cup Alison’s Pantry Sunflower Seeds
½ cup Alison’s Pantry Gourmet Dates, chopped
Pinch salt
1 tbsp coconut oil
Filling:
2½ cups Alison’s Pantry Natural Cashews (soaked in cold water overnight)
½ cup lemon juice
1/3 cup maple syrup or honey
½ cup coconut oil, gently melted
1 tsp vanilla extract
Blueberry Chia Jam:
1 cup fresh blueberries
2 tbsp Alison’s Pantry Chia seeds
1 tbsp pure maple syrup or honey
To serve:
Fresh seasonal fruits, such as berries, cherries, grapes
½ cup Alison’s Pantry Blueberries
Method
- Place base ingredients into a food processor and blitz until mixture is well combined and sticky to the touch, adding 1 tbsp cold water if mixture is too dry. Divide mixture and press into the bases of 6 small jam jars or glasses.
- Drain cashews well and place in a high-speed blender or food processor with remaining filling ingredients. Blend for 3-5 minutes or until very smooth, scraping down the sides of the blender occasionally.
- Spoon filling evenly over the bases and smooth the surface of each. Chill well. The cheesecakes can be made a day in advance of eating.
- To make jam; puree all ingredients in a blender. If the mixture is quite thick then add 1-2 tablespoons of cold water at a time to loosen (allowing for the mixture to thicken further as the chia seeds swell). Store in the fridge.
To serve, top cheesecakes with a big dollop of Blueberry Chia Jam and decorate with fresh fruits and blueberries.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Macadamia Cranberry Blondie with Nougat Ice Cream 
Serves 15
Ingredients
Nougat Ice Cream:
1-litre store-bought vanilla bean ice cream
1 ½ cups nougat, roughly chopped (choose from Supreme or Salted Caramel)
Macadamia Cranberry Blondie:
180g butter, softened
¾ cup caster sugar
½ cup firmly packed brown sugar
1 tsp vanilla essence
3 large eggs
2 cups self-raising flour, sifted
1 cup Alison’s Pantry Natural Macadamias, roughly chopped
¾ cup Alison’s Pantry Cranberries
100g white chocolate, coarsely chopped
Icing sugar, to dust
Method
- The day before needed, leave the ice cream at room temperature for about 30 minutes or until half-melted. Stir in the nougat to evenly distribute. Pack the ice cream back into the container and refreeze until set.
- Heat oven to 160°C. Grease a 17 x 27cm slice tin and line with baking paper, leaving an overhang on all sides. In a bowl, beat butter, sugars and vanilla until pale and creamy.
- Beat in eggs, one at a time then beat for 1 minute more. Turn mixer speed to low and gradually beat in the flour. Stir in macadamias, cranberries and white chocolate.
- Spread mixture into prepared tin. Bake for 60 minutes or until a skewer inserted in the centre comes out clean. Leave to cool and firm in the tin. Remove from the tin and cut into 15 squares. Dust with icing sugar.
Serve warm as a dessert topped with scoops of Nougat Ice Cream.
This recipe was created by Julie Le Clerc for Alison’s Pantry.
Zuccotto
Light and luscious and studded with dried fruits, nuts and chocolate, I love this festive Italian Bombe dessert. I know you and your family and friends will too.
Serves 10
Ingredients
500g trifle sponge (available in supermarkets)
1/3 cup brandy
1/3 cup strong coffee
1 cup dark chocolate drops
2 cups (500mls) cream
2 tsp vanilla extract
1 ½ cups Alison’s Pantry Superboost
Cocoa powder to dust
- Line a 2 litre capacity bowl with plastic wrap. Slice sponge into 5mm thick sheets, then cut sheets into long triangles. Arrange triangles in the bowl with the pointed ends at the bottom and the edges overlapping until the bowl is lined. There should be enough sponge left to cover the Zuccoto’s top.
- Drizzle sponge lining with combined brandy and coffee, reserving a little for the topping.
- Melt chocolate in a heatproof bowl set over a saucepan of simmering water or microwave in short bursts. Stir until smooth then set aside to cool.
- Whip cream then stir in vanilla and 1 Cup of Super boost. Spread 2/3rds of this mixture over sponge lining, leaving a hollow in the centre.
- Fold the cooled melted chocolate into the remaining cream mixture and use this mixture to fill the central cavity. Cover filling with remaining sponge to seal. Drizzle with remaining brandy and coffee.
- Cover surface with plastic wrap, then place a plate on top with a weight. Refrigerate overnight. Turn out, remove plastic wrap, dust with cocoa powder and decorate with remaining Super boost. Serve cut in wedges.
Download the PDF version here: Alison’s Pantry Zuccotto
This recipe was created by Julie Le Clerc for Alison’s Pantry.