As a natural sweetener honey lends itself perfectly to many honey dessert recipes. And because we love honey here at Forever, we have put together some tasty dessert recipes for you to try at home when you’re craving that extra treat!
Rocky Road Bites with Honey
150g Medjool dates
75g cashew nut butter
50g shredded coconut
40g flame raisins
40g brazil nuts
30g raw cacao powder
30g coconut oil
10g puffed wheat (make sure it’s sugar free)
3 tbsp Forever Bee Honey
Add the dates, cashew nut butter, coconut, Forever Bee Honey, coconut oil and raw cacao powder to a food processor.
Blitz for around a minute until the ingredients combine.
Roughly chop the Brazil nuts and raisins and add to a large bowl along with all of the remaining ingredients.
Combine with the mixture from the food processer and mix together with your hands.
Place the mixture on baking paper and fold over to cover.
Using a rolling pin, roll the mixture until it is around an inch thick.
Set in the freezer for an hour before cutting into bite-sized pieces.
These delicious snacks are best kept in the fridge until needed.
Banana Nut Crunch with Honey
One banana, sliced
100g low fat yogurt
1 tsp Forever Bee Honey
1 tbsp chopped walnuts
1 tbsp bran flake cereal
1 tbsp blueberries
A sprinkle of cinnamon to taste
Layer the yogurt, bran flakes, banana, blueberries and honey in a sundae glass and top with the walnuts and a sprinkle of cinnamon to taste.
Wholesome Honey Cakes
340g Forever Bee Honey
70g virgin coconut oil
240ml unsweetened almond milk
315g whole wheat flour
70g brown rice flour
2 tsp baking powder
1/2 tsp bicarbonate soda
1 tsp cinnamon
1/2 tsp nutmeg
Optional: dried fruit
Preheat oven to 190°C (Gas Mark 5).
Combine virgin coconut oil and honey. Stir in eggs and milk.
Sift together the flours, baking powder, bicarbonate soda, salt, cinnamon and nutmeg.
Combine flour mixture with honey mixture.
Divide the mixture into the holes on a muffin tin.
Bake for 8-10 minutes or until golden brown.
Allow to cool before serving.
Honey Pecan Pie
175g plain flour
200g chilled butter
50g icing sugar
25g caster sugar
75g dark soft brown sugar
1 medium egg
4 tbsp Forever Bee Honey
3 tbsp. double cream
1 tsp. vanilla essence
175g pecan nuts
Preheat oven to 200°C (Gas mark 6)
To make the pastry, put the flour, butter and icing sugar in a blender or mixing bowl until the mixture forms fine crumbs
Beat the egg and add to the mixture
Make sure the dough comes together in a ball.
Wrap in cling film and chill for at least 30 minutes
Roll the pastry into a tin
Bake in the oven for 15 minutes
Melt the butter with the honey and sugars over a gentle heat, bring to the boil
Remove from the heat, stir in the cream, lemon, vanilla essence and nuts
Leave to cool for 15 min.
Pour the pecan mixture into the pastry case and bake for 40 minutes