Recipes that we love at Hiya

We’d love you to give these recipes a try – a twist on a recipe adding a Hiya bar for that extra something!

Explore more of our pages for recipes specifically for snacks and gluten free…

Decadent Vegan Chocolate Cheesecake

Perfect for any occasion, whether it’s a cosy family gathering or a special celebration, this cheesecake is sure to impress. So, grab your apron, and let’s whisk our way to a guilt-free dessert heaven. 🎉
 
For the Base:
6-8 Cacao Hiya Bars
2 tablespoons coconut oil, melted
For the Filling:
2 cups silken tofu
1/2 cup coconut cream
1/2 cup maple syrup or agave nectar
1/2 cup cacao powder
1/3 cup melted coconut oil
1 teaspoon vanilla extract
A pinch of salt
 
Instructions:
Crush the Cacao Hiya Bars into a fine crumb using a food processor or a rolling pin and a sealed bag.
Mix the crumbs with the melted coconut oil until well combined.
Press this mixture firmly into the bottom of a lined springform pan (about 8 inches in diameter) to form the base. Place in the freezer to set while you prepare the filling.
In a blender, combine the silken tofu, coconut cream, maple syrup (or agave nectar), cacao powder, melted coconut oil, vanilla extract, and a pinch of salt.
Blend until the mixture is smooth and creamy.
Pour the chocolate filling over the prepared base and smooth out the top with a spatula.
Tap the pan gently on the counter to release any air bubbles.
Place in the freezer to set for at least 4-5 hours, or overnight for the best results.
To Serve:
Remove the cheesecake from the freezer about 10-15 minutes before serving.
Garnish as desired. Enjoy! 😋
Vegan chocolate cheesecake with Hiya bars

Brownies

125g plain flour

35g cacao powder

1/4 tsp salt

110g dairy free butter, you can use coconut oil if preferred

110g dark chocolate

100g coconut sugar or granulated white sugar

400g tin of chickpeas for aquafaba water

1/2 tbsp vanilla extract

50g dark chocolate chips or 1 Hiya cacao bar

50g dairy free chocolate eggs/buttons to decorate

Preheat oven to 170C (fan) and line a 22cm square cake tin.

You will mix ingredients separately in 3 bowls:

  1. Mix plain flour, salt and cacao powder in a large bowl
  2. Mix butter and dark chocolate in a bowl and melt over a bain-marie
  3. Whisk aquafaba and coconut sugar for 2-3 minutes until soft peaks and whisk through vanilla extract

Then combine all 3 bowls by mixing melted chocolate and butter to the dry ingredients and then fold through the whisked aquafaba

Gently fold in chocolate chips or a crumbled cacao Hiya bar

Pour mixture into lined tin and bake for 10 minutes.

Take tin out of the oven and dot with mini eggs or buttons. Bake for another 7 minutes

Remove from oven and cut into squares when cool 😋

Easter-brownies-with-cacao-Hiya-bar Vegan, gluten free bars

Eton Mess - summer's here

This recipe for a vegan meringue uses aquafaba. That’s the water that comes in a can of chickpeas (who knew?!) This water is an excellent replacement for egg whites, as, the protein from the chickpea leaches into the water and behaves in a similar way to egg protein.

400g can chickpea
100g golden caster sugar
Pe-heat the oven to 110C fan/ gas mark 1/4. Line a baking tray with grease proof paper. Drain the water from the can of chickpeas into a bowl.
Using an electric whisk start by whisking the water until it begins to stiffen. Slowly add the sugar and continue to whisk the mixture until the water becomes thick and glossy abs begins to stiffen. This takes approximately 10 minutes. Spoon the mixture into round blobs on to the tray and bake in the oven for 1 hour 15 minutes. Take out of the oven and leave to cool. Whilst they are cooling chop up a punnet of strawberries and break up a Hiya bar.

Put the meringue in a bowl and load with delicious strawberries and cream. For an alternative spin on a traditional dish, why not top it off by crumbling a Hiya bar over it – the cardamom is a personal favourite. Now sit back and savour the taste!

eton mess edited square