Food Thoughts UK

Food Thoughts UK Creating a world of thoughtful bakers with high quality, fairly traded & organic baking ingredients.

Whether you’re packing a picnic, hosting friends in the garden or taking something sweet to a BBQ, these fudgy brownie, ...
14/08/2026

Whether you’re packing a picnic, hosting friends in the garden or taking something sweet to a BBQ, these fudgy brownie, marshmallow and chocolate strawberry skewers always go down well.

Here’s how to make them:

🍓 Melt 125g of Food Thoughts 70% Dark Chocolate Chips with 125g of butter and leave to cool slightly
🍓 Whisk together 50g plain flour, 25g Food Thoughts Organic Cocoa Powder, 2 eggs and 140g caster sugar, then stir through the chocolate mixture
🍓 Pour into a lined square tin and bake at 180°C for 35-40 minutes, then leave to cool completely
🍓 Cut the brownies into bite-sized squares
🍓 Melt a little extra Food Thoughts 70% Dark Chocolate Chips and dip your strawberries, then chill until set
🍓 Thread the brownies, marshmallows and chocolate-covered strawberries onto skewers and serve

Save this one for your next summer get-together! ☀️

Craving that iconic chocolate-coconut combination?We are completely obsessed with these homemade Double Chocolate Bounty...
12/08/2026

Craving that iconic chocolate-coconut combination?

We are completely obsessed with these homemade Double Chocolate Bounty Bites by the brilliant . Wonderfully chewy, perfectly sweet, and intensely chocolatey, they’re everything you could want in a sweet treat!

The best part? It’s a completely no-bake recipe and uses an ice cube mould for the perfect, bite-sized treat.

Here’s how to make them:
🌟 1 cup desiccated coconut
🌟 2 tbsp coconut oil, melted
🌟 2 tbsp pure maple syrup
🌟 2 tbsp Food Thoughts Organic Cacao Powder
🌟 150g Food Thoughts 70% Dark Chocolate Chips

Mix: In a bowl, combine the desicated coconut, maple syrup, melted coconut oil, and our Cacao Powder.
Freeze: Press this mixture firmly into ice cube moulds and place them in the freezer for at least four hours to set solid.
Melt: Gently melt the Dark Chocolate Chips in a bowl over a saucepan of simmering water.
Dunk: Remove the set coconut bites from the moulds and, working quickly, dunk them one by one into the melted chocolate.
Set: Place on a lined tray to set (they’ll harden fast!).

Store these beauties in the fridge for up to a week for that perfect 3pm pick-me-up.

Save this one for your next no-bake baking session. 🥥

Can’t decide between a brownie or a cheesecake? Why not have both?These Chocolate & Coconut Cream Cups by Helen Ridgeway...
27/07/2026

Can’t decide between a brownie or a cheesecake? Why not have both?

These Chocolate & Coconut Cream Cups by Helen Ridgeway Nutrition are a cross between a rich no-bake brownie and a creamy cheesecake-style dessert, giving you the best of both worlds.

Made with our Organic Cacao Powder and finished with a drizzle of melted 70% Dark Chocolate Chips, they’re rich, chocolatey and surprisingly simple to make.

Here’s what you’ll need:

🍫 For the base: Blend 140g mixed nuts, 6 Medjool dates and 2 tbsp Food Thoughts Organic Cacao Powder until the mixture comes together. Press into a silicone muffin tray or cupcake cases, then refrigerate while you make the filling.

🥥 For the filling: Soak 140g cashews in boiling water for 20 minutes, then drain and blend with 180ml coconut cream, 2-3 tbsp maple syrup, 2 tbsp melted coconut oil and 2 tbsp Food Thoughts Organic Cacao Powder until completely smooth. Spoon over the bases and freeze for a couple of hours until set.

🍫 To finish: Drizzle with melted Food Thoughts 70% Dark Chocolate Chips, sprinkle over a handful of chopped nuts, then leave to soften for around 30 minutes before serving for the perfect creamy texture.

Save this one for the next time you’re craving something chocolatey.

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