You only need 3 ingredients, a high-powered blender and a freezer to make this amazing no churn, dairy-free watermelon ice cream. Naturally sweet watermelon is so refreshing on a summers day, and the coconut milk creates an irresistible creamy texture and adds tropical flavours.

To sweeten things up a little, we used AB Products Vanilla flavoured syrup. This syrup is a gem that originates from Paarl, where chef Abé Conradie developed a range of syrups and sauces for use in restaurant kitchens, and available at Pick’n’Pay, SPAR, and Checkers for use at home too. AB Products are used commercially to flavor desserts, coffee, smoothies, etcetera, and perfect to use at the comfort of your own home to swirl over or in desserts like ice cream, sorbets and milkshakes.

The ice cream takes about 3 hours to prepare, which is mostly waiting time, so this could well be your easiest dessert ever! The blending halfway the the freezing process eliminates the need for churning of an ice cream maker, and the result is a super soft and creamy ice cream!


  • 1 Can Coconut Milk
  • 2 C Watermelon, cubed
  • 1/4 C AB Vanilla Flavoured Syrup


    Add all the ingredients to your Omniblend jug (the 2 liter jug with the tapered shape works best for this recipe). Blend from low-to-high for 60 seconds. Transfer to a loaf pan and place in the freezer for 2 hours and then remove. Break the frozen mixture into chunks and place back into the blender. Blend on high speed, using the tamper through the lid to push the ingredients into the blades until a creamy consistency is reached. Place back in a loaf pan or container and freeze for another 30 minutes to an hour to firm up.

    Serve into bowls and enjoy!


    There’s nothing like a fig preserve on a cheese platter, served with a ripe camembert and lightly salted crackers. Think lazy Sunday afternoons, friends and a glass of wine ... the perfect match! This preserve recipe is full of flavour with just a few simple ingredients, creating the perfect texture with a blender.

    If you’re lucky you have figs growing in your garden, and otherwise you may be able to pick them up at a good price at markets and shops. Fig season only lasts a few weeks, and we love the thrill of making the most beautiful food with the fruit.


    This recipe will impress your guests, and takes a bit of good old South African brandy to give it that warm and deep flavour. We used Parow brandy, which we also used for the Eggnog recipe.


    • 450 grams Figs (about 9 figs)
    • ¾ C Brown Sugar
    • 2 Tbsp Lemon Juice
    • 1 Tsp Lemon Zest
    • 2 ½ Tbsp Brandy
    • ½ Tbsp Reduced Balsamic Vinegar
    • 12 Cardemom Pods


    Roll the cardamom pods lighty with a rolling pint to expose the seeds (make sure not to loose the seeds), and add to a medium sized saucepan. Toast the seeds for a few minutes over medium heat until you can smell their aroma. Remove from the heat.

    Rinse the figs and remove the stems. Quarter them, and add to the pot along with the lemon juice, zest, sugar, and brandy. Mix and set aside for 15 minutes.

    Bring the mixture to a simmer and cook for about 40 minutes, stirring frequently and keeping a close eye on it to avoid it to stick. Take it off the heat once the mixture is thickened and glossy. Leave to cool down for 15 minutes.

    Add the mixture to the OmniBlend jug (the narrow base jugs work best for this recipe), and blend on low speed just for as long as required to create a good consistency.

    Add to jars and screw the lid on, leaving it on the counter to further cool down if necessary. Then store in the fridge where you can keep it for about 2 months. Our guess is that it’s finished sooner!

    This recipe was made using the OmniBlend I - 2ltr Pro.


    Brownies make for the best treats, and these are even better as they’re high in fibre, packed with nutrients, and flourless. This gluten-free recipe makes about 16, and are delicious as is, or top with some peanut butter or tahini drizzle. This recipe is basically a ‘one bowl’ recipe, and only requires a food blender to prepare.

    The black beans create a moist and gooey texture, and you won’t taste or notice them in these brownies. They do add a lot of minerals, fibre and essential vitamins, which benefits healthy bones, digestion, blood sugar, and heart health. Healthy snacking never tasted this good, and the best part is that it only takes a few minutes to prepare the batter, and get baking. Ideal for lunch boxes too!


    • 1 ½ C Black beans (rinse rinsed)
    • 1/3 C Coconut oil
    • ¼ C Honey
    • ¼ C Coconut sugar
    • ¼ C Cocoa powder
    • ½ tsp Baking powder
    • 1 tsp Vanilla essence
    • Pinch sea salt
    • 2 Large free-range eggs
    • 1/3 C Chocolate chips

    Preheat the oven at 175C. Add all ingredients except the eggs and chocolate chips to the OmniBlend jug and blend on low for about 20 seconds, till blended and all ingredients are incorporated in the batter Add the 2 eggs and blend again, until just combined. Pour into a prepared brownie tin (about 20x20cm), and sprinkle chips on top. Bake for 25-30 minutes.


    Eggnog is a typical drink that you want to serve during the holiday season. A traditional delicacy that is so easy to serve as an alternative to fruity cocktails or gin & tonic. It’s delicious as a dessert too, quite similar to a Dom Pedro, without the ice cream.

    Eggnog can be made with different liquors, like whiskey, bourbon, or cognac. In this recipe we’re using a proudly South African Parow brandy, available from most Checkers liquor stores.


    • 4 large Free-range eggs, the freshest you can find
    • ½ C Castor sugar
    • ¾ C Brandy
    • Pinch freshly grated nutmeg
    • 1½ C Full cream milk
    • 1 C fresh cream


    Add eggs to the OmniBlend jug, lid on top without the cap, and start blending on low for a few seconds. Continue blending and add the sugar, for 15 seconds. Now add the other ingredients, and blend for a further 30 seconds. Chill in the fridge, and serve with a sprinkle of grated nutmeg.


    When we hear Carrot Cake, we’re all ears! So when we saw ‘the new carrot cake’ on the cover of TASTE’s 15th birthday edition, we paged over immediately to find out what this lime green cake was about. It appeared to be a Pea Cake with Lime Icing! As the batter contains pureed peas instead of grated carrots, a high performance blender is required to blend a smooth paste. To make it easier, we tried making this cake recipe with the OmniBlend blender, using the blender as the only kitchen appliance to prepare the wet mix.

    The recipe was an instant winner, and it was fascinating to hear the guesses of what made this cake green without revealing the ingredients immediately: “Mmm… it’s got a sweet freshness… pear?”, and “So what makes it green, matcha?” One taster who had just shared not even liking peas at all, and hadn’t been eating them since childhood, loved it. You can imagine the look on her face when she heard it were the peas that gave it the green colour. :-) It’s the fresh lemon juice in the batter, and the lime in the icing that creates the perfect balance of sweet with a hint of citrus, and makes this cake so good.

    In the original recipe there’s no bicarbonate of soda used, which creates a denser and moist texture. As carrot cake recipes often work best using bicarbonate of soda, we tried it with this recipe too, and it resulted in more of a cake crumb texture, which we preferred. We’ve not made further changes to the ingredients, and the directions below are based on using the OmniBlend blender at the most convenient way to whip up this cake.


    • 4 C Frozen Peas
    • 400 grams Unsalted Butter (room temperature)
    • 300 grams Castor Sugar
    • 6 Free-range Eggs (room temperature)
    • 4 Tsp Vanilla paste (or 3 Tsp Vanilla Essence)
    • 1 Lemon, zested and juiced (6 Tbsp juice and 3 Tsp zest)
    • 485 grams Cake Flour
    • 2 Tsp Baking Powder
    • 2 Tsp Bicarbonate of Soda
    • 1 Tsp Salt
    For the frosting:
    • 225 grams Icing Sugar
    • 4 Tsp Lime Juice


    Preheat the oven to 160C degrees, and grease 1x24x11cm bundt cake tin.

    Sift the flour, baking powder, bicarb of soda, and salt in a bowl, give it a good stir and set aside.


    Bring water to the boil and add the frozen peas. Bring back to the boil, which takes 2 minutes, and then strain and refresh under cold water and set aside.


    Add butter and sugar to the OmniBlend jug, and blend increasing to medium speed, using the tamper through the lid to whip the sugar into the butter for a light mixture.


    Add the eggs, one at a time, and blend to incorporate and create a fluffy batter. Now add the peas, and blend on high, for about 60 seconds until smooth. And finally add the lemon juice, zest, and vanilla and blend a few seconds until incorporated.

    Decant the batter into the bowl with flour, and combine well, ensuring all flour is incorporated. Spoon the batter into the prepared tin, and bake for 1 hour and 10-15 minutes. 

    Cool the cake in the tin, and once cooled prepare the frosting. Sift the icing sugar, and add half the amount of lime juice, adding more gradually until you reach the desired consistency. Just runny enough to create a drip effect.

    Bake this cake for any occasion and use some decorative sparkles to make it a festive cake for the holidays.


    For this recipe we used the OmniBlend I – 2ltr Pro, as it allows for increasing the speed gradually, and the 2 litre jug has a narrow base to works well for blending thick textures like the initial butter and sugar in this recipe as well as hummus, nut butters and other spreads. The 2 liter jug can also be used for grinding dry ingredients if you want to grind your own fresh nut or oat flours.


    This Vegan Chocolate Cake is delicious, sugar free, and beautiful for an afternoon tea. It is sweetened by date syrup and banana which have their added nutritional benefits. Pure cocoa develops a dark chocolate flavour that satisfies your chocolate cravings.

    If you think egg-less cake is dense and heavy, you'll be surprised how light and fluffy this cake is! It rises beautifully, and doesn't collapse like some heavy cakes tend to do after baking.

    Best part is that you can make this cake completely in your blender. For this cake we're using the 2 liter jug, which is suited for wet and dry ingredients. We're giving the nuts and quick chop, by just using the pulse function. Pulse until you're happy with the texture, you still want to have a bit of a bite.

    We loved the cake with a raspberry coulis, but you can also add a chocolate icing. Or bake it like a banana bread: bake ahead, slice it, stick it in the freezer, and take a slice when you feel like a snack with your favorite toppings.


  • ½ C Pecan nuts
  • 1 ½ C Almond Milk
  • 2 Tsp Apple Cider Vinegar
  • ¾ C Canola Oil
  • 1 ½ C Date Syrup
  • 1 Medium Banana
  • 2 C Cake Flour
  • 1 1/3 C Cocoa
  • 2 Tsp Baking Powder
  • 2 Tsp Bicarbonate of Soda


    Give the pecan nuts a quick chop, using the 2 liter jug, and the pulse function. Keep them aside, and dust with a little cake flour to prevent them to sink to the bottom of the pan during baking.

    Add almond milk and apple cider vinegar to the OmniBlend jug to activate, while you're measuring the other ingredients. Add the other in ingredients to the almond milk mixture. Blend starting on low speed, increasing to high, for a smooth batter. This will only take about 30 seconds.

    Take the jug off the base, add the nuts, and stir with a plastic or wooden spoon to mix the nuts into the batter. Decant the batter into the prepared cake pan. Use a silicon spatula to scrape the jug.blender-chocolate-cake

    Bake the cake for about 60 minutes at 170C. The time depends on the size of the pan and the exact oven temperature, so keep an eye on it, and test with a skewer. When the skewer comes out dry the cake is ready.


    We already can’t wait for summer, so any chance we get on a hot spring day we sneak in some frozen yoghurt. This is a great substitute for ice-cream and store bought frozen yoghurt that can have a high sugar content. You can use any other fruit with this recipe and add more or less honey for sweetness.


  • 2 C Frozen Strawberries
  • 1/2 C Plain Yoghurt (Low fat)
  • 1 Frozen Banana
  • 1 Tbsp Honey
  • A squeeze of Lemon juice

    Serving suggestion:

  • Fresh strawberries
  • Walnuts
  • Chocolate chips


    Add the yoghurt, strawberries, banana, honey and squeeze some lemon juice to your OmniBlend jug, blend from low to high while using the tamper, until creamy. Push the tamper in the corners to move the mixture into the blades. Add a little more lemon juice or milk to loosen, however be careful not to add too much liquid immediately.

    Serve immediately or transfer it to an airtight container and freeze.

    Serve with fresh strawberries, walnuts or chocolate chips.






    Happy Easter everyone! It’s the season that is dominated by hot cross buns and chocolate Easter eggs, in different flavours, and recipes in which they’re used, so if you’re trying to stick to a healthy lifestyle it’s difficult not to be tempted this time of the year!

    We’ve opted for a Banting Fridge Cheese Cake that keeps you on track, so that you can satisfy your sweet tooth, and keep it low carb. This cake can be made ahead so that you don’t have to stress over dessert when guests have arrived.

    Cheese cakes can get a bit heavy, but this no-bake version with fresh lemon is surprisingly light and fresh. We’re using the OmniBlend for both the crust and the filling, and preparation takes surprisingly little time. Chilling to set the cake takes the most time, so preferably prepare the night before so that the cake has time to chill and set.

    Ingredients (for a 20cm spring form):

    For the crust:

  • 120 gram mixed nuts (unsalted – we used almonds & cashews)
  • 15 dried dates
  • 3 tbsp melted butter
  • 30 gram desiccated coconut

    For the filling:

  • 250 ml fresh cream
  • 120 gram xylitol
  • 500 gram plain full fat cream cheese
  • 1 tbsp fresh lemon juice
  • 1 tbsp lemon rind (rind of 1 lemon)
  • 1 tsp vanilla essence
  • how-to-cheese-cake-banting


    Line the base of the cake tin with baking paper. Add the nuts and dates to the jug of the OmniBlend, and pulse until you’ve got a fine grind (or consistency that you like for the crust, you can make it very fine, or keep it coarser). Add the ground nuts to a bowl, and mix the coconut in with a fork. Add the melted butter, and mix to give the mixture an even coat of butter. Spoon the mix into the prepared cake tin, and press down firmly for an even crust. Leave to rest in the fridge.

    Rinse and clean the OmniBlend jug, to get ready for the filling.

    Add the fresh cream to the jug, and blend on low speed for max 10 seconds. Add in the xylitol, and blend for a few seconds. Add in the cream cheese, lemon juice, and zest, and blend for about a minute, keeping speed low. Pour into a bowl if you’d like to add some food colouring, scraping the jug with a silicon spatula. Be careful to just add a few drops at a time and fold in to check the colour. Add the filling to the cake tin and leave in the fridge for at least 6 hours to set.


    We’ve cheated by decorating with speckled eggs to give it a festive Easter look (the kids loved us for it). You can however get a cake topper for a sugar-free alternative that suits the occasion!

    For this recipe we used the versatile OmniBlend I - 2ltr Pro. This model has a turn dial for variable speed control, and a pulse. The 2 liter jug is suited for both liquids and grinding dry ingredients, and the narrow base makes it ideal for smaller quantities too. Read more about the OmniBlend I - 2ltr Pro here.


    Looking for a healthier treat? Then you should definitely give these brownies a try! Avocado is known for its health benefits, and the texture is creamy like …. yup, butter! We made these delicious Avocado Brownies that are deliciously moist, using avocados as a substitute for butter.


  • 2 small avocados (after peeling & pitting about 170 gram)
  • 3 free range eggs (room temperature)
  • 3 tbsp coconut oil
  • 1,5 tsp vanilla essence
  • 3/4 C castor sugar
  • 2/3 C cocoa
  • 1/4 C cake flour
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp baking powder
  • handful of nuts, chopped


    Preheat the oven at 175C degrees, and line a square brownie pan (about 20x20cm).

    Peel and pit the avocados, and add to the OmniBlend jug.

    Add the eggs, oil, vanilla to the jug too, and blend on low for about 30 seconds, until you’ve reached a creamy and fluffy texture.

    Decant the mixture in a large mixing bowl. Sift all dry ingredients in a separate bowl, add the chopped nuts, and mix.

    Now, in 3 intervals, add the flour mixture to the wet mix, and fold in until all flour is absorbed.

    Scrape the batter into the prepared brownie pan and bake for 20-25 minutes. Be careful not to overbake, you want to avoid it getting too dry. We baked for 20 minutes, then turned the oven off and left it for 5 more minutes before removing from the oven to cool on a wire rack. All oven temperatures are slightly different though, so best to test with a toothpick.

    Delicous on its own as a coffee or tea treat, or serve as a dessert with cream & fruit. Store in the fridge.


    Cheese cake without cheese? Yes, this vegan cheese cake is made with cashew nuts that provide the creamy soft texture! Fresh lemon juice and zest enhance the flavour, and the raspberry top layer will make your Valentine love you forever.

    We’ve based this recipe on one of Sarah Britton’s favourites, and used the OmniBlend I with the 2 liter jug to make the crust and the cashew layer. You could also use the OmniBlend V, however use it with the 2 liter jug as it is suited for dry ingredients.


    For the crust:

  • 3/4 C dried pitted dates
  • 1/2 C raw almonds
  • 1 tbsp coconut oil

    For the filling:

  • 1 1/2 C raw cashew nuts, soaked overnight
  • 1/4 C lemon juice
  • 1 tsp lemon zest
  • 1/3 C coconut oil
  • 1/3 C honey
  • 1 C raspberries


    Line 4 ramekins with cling film.

    For the crust, add the dates, almonds and coconut oil to the jug, and pulse. Pulsing is a better method as you're looking for a grind, rather than a paste. Pulse until you've reached a course grind, and divide over the ramekins.

    Rinse the jug, and place it back on the OmniBlend. Drain the cashews, and add to the jug. Add lemon juice and zest. If the coconut oil is solid and or honey is solid, warm it briefly to make it runny, and add to the jug. Place the lid on the jug, and remove the cap, and use the tamper to ensure and even blend. (Never use the tamper without the lid!) Blend for 60 to 90 seconds, until you've got a very smooth consistency.

    Divide half of the mixture over the ramekins, and then add the raspberries to the jug.

    Continue blending until the raspberries are fully incorporated, scraping down the sides as needed with a spatula (make sure to switch blender off before scraping the sides), to create a beautiful pink mixture.

    Divide this mixture over the ramekins, and then place them in the freezer to set, for about 3 hours. If you leave them longer, take them out of the freezer 20 minutes prior to eating. 

    Happy Valentine!

    Order your OmniBlend I - 2ltr Pro before Valentine, and you'll receive a nutmilk bag for free!