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Exclusive and
Sugar 
Free Recipes 

This selection of healthy recipes are sugar free,
they include Natvia 
which is a 100% natural
sweetener, so you can enjoy your treats guilt free! 

 

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you are completely transforming their health
and bodies.

 

The app has 4000+ healthy recipes, an amazing
& supportive community of Mums AND 350+
quick & easy exercises you can follow. 

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Baked Coffee Cheesecake

Serves 10  |  Prep Time: 140 mins  |  Cooking Time: 30 mins

Ingredients 

  • 1 cup light cream cheese
  • 1/4 cup macadamias, unsalted 
  • 1/4 cup almonds
  • 1/4 cup desiccated coconut 
  • 1 tbsp coconut oil 
  • 1/2 tsp instant decaffeinated coffee 
  • 1 & 1/2 tbsp coconut cream 
  • 1 free-range eggs 
  • 1/4 cup Natvia 
  • 1 tsp vanilla extract 

Method 

  • Pre-heat oven to 160C and line a 20cm baking tin with baking paper.
  • Place macadamias and almonds into a food processor and blitz until a fine meal is formed.
  • Add coconut and coconut oil to the nut mix and blitz again at medium speed. 
  • Transfer mixture to the prepared tin and press down evenly using the back of a metal spoon. 
  • Bake for 8-10 minutes until just starting to brown. Remove from the oven and allow to cool.
  • Increase oven temperature to 175C.
  • To make the filling, place the cream cheese, coffee, coconut cream, egg, natvia and vanilla into a food processor, combine until smooth. 
  • Pour filling over the cooled base and smooth evenly.
  • Return to the oven and bake for approximately 20 minutes until a little wobbly in the centre.
  • Allow to cool and then cover and place in the refrigerator for at least 2 hours or until firm and set.
  • Slice into 10 pieces. One piece is one serve. Store leftovers in an airtight container in the fridge for 3-4 days.
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Florentines

Serves: 12  |  Prep Time: 20 mins |  Cooking Time: 15 mins 

Ingredients

  • 1/2 cup Natvia 
  • 1 medjool dates, fresh 
  • 65 grams butter
  • 1/4 cup flaked almonds 
  • 1/4 cup goji berries
  • 1/2 cup plain wholemeal flour
  •  1/2 tsp bicarbonate soda
  • 1/2 cup rolled oats 
  • 80g 70% dark chocolate 

Method 

  • Preheat the oven to 180C and line 2-3 trays with baking paper.
  • Place the Natvia into a food processor and blitz until a very fine, icing sugar is formed. Remove and set aside.
  • Place the date into the food processor and blitz until smooth, adding a little water if required to form a smooth paste.
  • Melt the butter in a saucepan over medium heat. Add the date paste and mix to combine.
  • In a mixing bowl combine the Natvia icing sugar, almonds, goji berries, oats, flour and bicarbonate soda. Stir well.
  • Add the butter and date mix to the dry ingredients and stir to combine and form a dough.
  • Roll the dough into 12 balls and place on the lined trays, ensuring there is plenty of space between each one to allow for spreading.
  • Flatten each ball with the palm of your hand and bake for 7-15 minutes depending on your oven, bake until they’re golden brown.
  • Allow to cool completely on the baking trays. They will feel very soft when they come out of the oven but they will firm up. When cool, melt the chocolate and dip half of each of the biscuits into the chocolate. Place chocolate dipped biscuits onto a tray and into the freezer for 10
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Choc Hazelnut Freezer Pie 

Serves: 20  |  Prep Time: 150 mins  |  Cooking Time: 0 mins

Ingredients

  • 1 cup hazelnuts
  • 1/2 cup sunflower seeds 
  • 8 pitted, dried dates 
  • 2 medium avocado, mashed 
  • 1/3 cup cacao/cocoa powder
  • 1/4 cup maple syrup
  • 1 tsp salt
  • 1/4 cup coconut oil 
  • 1 tsp Natvia

Method

  • Make base by combining 1/2 a cup of hazelnuts, with the sunflower seeds and dates in a blender and mix until well combined. Press into the bottom of a lined spring form tin and place into the freezer.
    In a food processor, grind a 1/4 cup of the hazelnuts into a fine meal.
  • Make filling by placing the avocado, 3 tablespoons of the cacao/cocoa powder, maple syrup, a pinch of salt and the hazelnut meal in a blender and mix until smooth. Pour on top of base, spread over with a knife to smooth and return to the freezer.
  • Make the final layer by combining coconut oil, Natvia and remaining cacao/cocoa powder in a saucepan over a low heat, mix until melted and combined.
  • Remove pie from the freezer and pour over the final layer. Chop the remaining 1/4 cup of hazelnuts and sprinkle over the top of the pie. Return to the freezer for 2 hours.
  • Serve frozen. Slice into 20 slices, one slice is one serve.
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Why you should join the 28 Day Weight Loss Challenge?

  • Join a Community over 1.5 million MUMS
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  • The only program designed specifically for MUMS
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Chocolate Peanut Butter Cups

Serves: 12  |  Prep Time: 40 mins  |  Cooking Time: 0 mins

Ingredients

  • 1/2 cup reduced-fat milk of choice 
  • 1 tablespoon Natvia
  • 1 tbsp cacao/cocoa powder
  • 1/2 small banana
  • 1 tbsp reduced fat cream 
  • 1/4 tsp vanilla extract
  • 1 tsp salt
  • 2 tsp dark chocolate chips 
  • 1/2 tsp desiccated coconut 

Method

  • Combine Natvia, cacao/cocoa powder and 1/4 of the milk in a saucepan over a medium heat, stirring constantly until Natvia and cacao/cocoa are dissolved. Remove from heat.
  • In a blender combine the banana with remaining milk, cream, vanilla and a pinch of salt.
  • Slowly pour in the warm cacao/cocoa mixture and blend until smooth.
  • Place “ice cream” mixture into a freezer proof container and freeze for 4 – 6 hours or until firm.
  • Allow to soften on the bench top for 20 minutes before serving with a sprinkle of chocolate bits and some desiccated coconut.
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Homemade Chocolate “Ice Cream”

Serves: 1  |  Prep Time: 250 mins  |  Cooking Time: 2 mins

Ingredients

  • 2 tablespoons butter 
  • 1/3 cup cacao/cocoa powder 
  • 2/3 cup peanut butter 
  • 1/2 tsp vanilla extract 
  • 2 tsp Natvia 
  • 2 tbsp coconut oil, melted 

Method

  • Line 12 cups of a muffin tin tray with cases.
  • Prepare the base by combining the butter with cacao/cocoa powder, half the peanut butter, half the vanilla and half the Natvia in a bowl until smooth and well combined.
  • Divide the mixture into each of the prepared muffin tin holes and place in the freezer for approximately
  • 10 minutes, or until firm but not hard.
  • While the bases are setting, prepare the topping by combining the melted coconut oil with remaining peanut butter, vanilla and Natvia. Heat in a microwave or in a small saucepan over a low heat if not combining well.
  • Remove bases from freezer and divide top layer evenly over bases. Return to freezer to set for approximately another 20 minutes.
  • One peanut butter cup is one serve. Store leftovers in the freezer or fridge.
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If you would like to see more FREE and HEALTHY snack recipes, you can download our Muffins and Slices eBook by filling out the form below. We know you won’t be disappointed!