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Froothie Inspiring healthy, happy living. At Froothie, we are all about making clean eating easier so that you have more time and energy to enjoy.

Our mission is simple and clear: Helping people lead a healthier life style whilst promoting our exclusive range Optimum. We share our knowledge and information for healthy living through Workshops, YouTube Videos (https://www.youtube.com/user/FroothieTV), our New Blog, Various Media Outlets and Strategic Partners in Australia and abroad.

08/10/2026

Join Rayan for our first-ever 3-hour Thermocook Party Food Marathon! � We’re making meatballs, potato bake, beetroot coleslaw with homemade mayo, fresh smoothies and cheesecake, an entire party spread in one epic live! �

07/10/2026

We’re celebrating 10 years of the Thermocook with a classic Aussie favourite — Anzac Caramel Slice. ❤️

This recipe brings together a golden oat and coconut base, homemade condensed milk, silky caramel and a rich chocolate topping. The Optimum Thermocook Pro M 3.0 helps with every stage, from mixing the Anzac base to making the condensed milk and cooking the caramel.

Froothie is celebrating 10 years of the Thermocook this month, and it’s safe to say this appliance has become a staple for keeping scratch cooking simple. 🎉

Thanks, for sharing ❤️

Ingredients

Anzac base:
- 100 g rolled oats
- 80 g desiccated coconut
- 100 g plain flour
- 100 g brown sugar
- 100 g unsalted butter, cubed
- 2 tbsp golden syrup
- 1/2 tsp bicarbonate of soda
- 1 tbsp boiling water

Homemade condensed milk:
- 40 g unsalted butter
- 125 g water
- 180 g raw sugar
- 110 g milk powder
- 1 pinch salt

Caramel:
- 70 g unsalted butter
- 2.5 tbsp golden syrup

Chocolate topping:
- 200 g dark or milk chocolate melts
- 1 tbsp coconut oil or vegetable oil

Method:
1. Preheat the oven to 180°C (160°C fan-forced) and line a 20 x 20 cm tin.
2. Add 100 g butter and 2 tbsp golden syrup to the Thermocook bowl. Cook for 2 minutes, Speed 2, 80°C.
3. Add the bicarbonate of soda dissolved in boiling water, followed by the oats, coconut, flour and brown sugar.
4. Mix for 20 seconds, Speed 3, turn LEFT, no heat.
5. Press the mixture into the lined tin and bake for 10–12 minutes, or until golden.
6. Clean the bowl, then prepare the homemade condensed milk using the built-in Thermocook recipe.
7. Add the remaining butter and golden syrup to the condensed milk and cook for 8 minutes, until thick and smooth.
8. Spread the caramel over the Anzac base.
9. Melt the chocolate with the oil, spread over the caramel and allow to set before slicing.

📌 Save this Anzac Caramel Slice recipe for your next baking day.

💬 If you’ve been part of the Thermocook journey over the past 10 years, what’s your favourite recipe to make in yours?

30/09/2026

Looking for an easy weeknight dinner? � Join us as we make a delicious Minestrone Pasta in the Thermocook – hearty, comforting and perfect for a quick family meal! �

24/09/2026

Get ready for the AFL Grand Final with the ultimate Aussie favourites! �� Join us as we make delicious Aussie Meat Pies & Sausage Rolls in the Thermocook – perfect for your Grand Final feast! �

23/09/2026

Rich, chewy and coated in a crisp dark chocolate shell, these Chocolate Hazelnut Bliss Balls are such a satisfying no-bake snack.

Made with roasted hazelnuts, Medjool dates, cacao, coconut and rice cakes, they have a delicious mix of chocolate flavour, crunch and natural sweetness.

We used the Optimum Thermocook Pro M 3.0 to chop, blend and melt the chocolate, keeping most of the prep in one bowl and making clean-up simple.

Inspired by a recipe shared by .vegetarian ❤️

🛒 Ingredients

Base:
• 150 g roasted hazelnuts
• 120 g Medjool dates, pitted
• 5 plain rice cakes
• 25 g raw cacao powder
• 40 g desiccated coconut
• 1 tsp vanilla extract
• Pinch of sea salt
• 1–2 tbsp water, only if needed

Coating:
• 120 g dark chocolate

👩‍🍳 Method:
1. Add the roasted hazelnuts to the Thermocook bowl and pulse for 5 sec / Speed 6. Remove 50 g of the chopped hazelnuts and set aside for the topping.
2. Add the dates, rice cakes, cacao powder, coconut, vanilla and sea salt. Blend for 20 sec / Speed 8.
3. Scrape down the sides and blend again for 15–20 sec / Speed 8, or until the mixture comes together. If needed, add 1 tbsp water at a time.
4. Scoop around 1½ tbsp of mixture per ball and roll into shape. Chill for 20 minutes.
5. Add the dark chocolate to the clean Thermocook bowl and melt for 3 min / 50°C / Speed 2.
6. Dip each chilled bliss ball into the melted chocolate, sprinkle with the reserved hazelnuts and refrigerate until set.

🧊 Storage:
• Fridge: Store in an airtight container for up to 1 week.
• Freezer: Freeze for up to 3 months.

💾 SAVE this recipe for your next snack prep.

💬 Are you keeping these in the fridge or making a freezer batch? Let us know below! 👇

17/09/2026

Join us for a fun Ingredient Challenge Live! � We’ll be getting creative with surprise ingredients (that you have chosen) and, to make it even more exciting, we’ll be announcing the winner of our Thermocook Jug Giveaway! ��

16/09/2026

Creamy, fruity and coated in a crisp vegan white chocolate shell, these homemade Berry Magnum-style ice creams are a delicious dairy-free treat to keep in the freezer.

The berry base is made with soaked cashews, coconut milk, maple syrup and Berrylicious powder, then blended in the Optimum 9400 3rd Gen High-Speed Blender until beautifully smooth and creamy.

Perfect for warmer days, weekend treats or easy dessert prep, this vegan ice cream recipe is simple to make and full of rich berry flavour.

Thanks, for sharing this gorgeous recipe with us ❤️

🥣 Ingredients:
• 2½ cups raw cashews, soaked overnight
• 1 cup coconut milk
• ¼ cup maple syrup
• 1 tbsp Berrylicious powder

🍫 For the coating:
• 200 g vegan white chocolate

👩‍🍳 Method:
1. Drain the soaked cashews and add them to the Optimum 9400 3rd Gen High-Speed Blender with the coconut milk, maple syrup and Berrylicious powder.
2. Blend until completely smooth and creamy.
3. Pour the mixture into ice cream moulds and insert the sticks.
4. Freeze until completely firm.
5. Melt the vegan white chocolate.
6. Remove the frozen ice creams from the moulds and dip each one into the melted chocolate to coat.
7. Return to the freezer until the chocolate shell has set.
8. Before serving, allow them to soften for around 10 minutes.

💾 SAVE this homemade vegan ice cream recipe for your next sweet treat.

💬 Would you keep the white chocolate coating or swap it for dark chocolate? Let us know below! 👇

09/09/2026

Creamy, vibrant and ready in just 20 minutes—this easy green spaghetti sauce is the kind of weeknight dinner you’ll want on repeat.

Made with kale, cannellini beans, silken tofu, cashews and fresh herbs, this super-green vegan pasta is packed with plant-based protein, iron and fibre while still tasting rich, creamy and seriously satisfying.

The sauce comes together beautifully in the Optimum 9400 Vacuum Blender, creating a smooth, velvety texture that coats every strand of wholegrain pasta.

A big thank you to for sharing this delicious recipe with us ❤️

Ingredients:
For sautéing:
• Olive oil
• ½ medium white onion, diced
• ½ large courgette, chopped
• 3 garlic cloves, minced
• 2 packed cups kale, stems removed

For the green sauce:
• 1 tin cannellini beans, drained and rinsed
• ¼ cup cashews
• 200 g silken tofu
• ¼ cup nutritional yeast
• 1 handful fresh basil
• 1 handful fresh parsley
• 1 tsp miso paste
• 1 tsp Dijon mustard
• ½ tsp smoked paprika
• ½ tsp garlic powder
• Large pinch of salt
• ½ cup reserved pasta water

To serve:
• 160–200 g wholegrain pasta
• Juice of ½ lemon
• 1 tsp lemon zest, optional
• Freshly ground black pepper
• 1 handful rocket per serve
• Chilli flakes, optional
• Drizzle of olive oil, optional

Method:
1. Cook the pasta until al dente, reserving ½ cup of the pasta water before draining.
2. Heat a drizzle of olive oil in a pan. Add the onion and a pinch of salt and cook for around 5 minutes. Add the courgette and cook for another 4 minutes.
3. Stir through the garlic and kale, cover and cook for 2 minutes until softened.
4. Transfer the cooked vegetables to the Optimum 9400 Vacuum Blender. Add the cannellini beans, cashews, silken tofu, nutritional yeast, herbs, miso, Dijon mustard, spices, salt and reserved pasta water.
5. Blend until completely smooth and creamy.
6. Add the sauce to the cooked pasta and heat gently until thickened and beautifully coated.
7. Stir through the lemon juice and optional zest, season with black pepper, then serve with rocket, chilli flakes and a drizzle of olive oil.

💾 SAVE this 20-minute green pasta recipe for your next easy weeknight dinner.

💬 Would you try this super-green pasta sauce? Let us know below! 👇

02/09/2026

Craving something chocolatey without turning on the oven?
These no-bake chocolate fudge brownies are rich, fudgy and ridiculously easy to make.

Made with dates, nuts, cacao and almond butter, this healthier no-bake brownie recipe comes together beautifully in the Optimum 9400 3rd Gen High-Speed Blender. Its powerful 1500W motor handles dense ingredients like soaked dates and nuts with ease, helping create that smooth, sticky brownie base in seconds.

Perfect for lunchboxes, afternoon snacks, dessert or meal prep — and finished with a layer of dark chocolate for an extra chocolate hit. 😍

Thanks to for sharing this delicious recipe ❤️

Ingredients:
1½ cups pitted dates, soaked
1 cup mixed nuts, such as walnuts and almonds
⅓ cup cacao powder
¼ cup almond butter, or your preferred nut or seed butter

Topping:
150 g dark chocolate

Method:
1. Drain the soaked dates well.
2. Add the dates, nuts, cacao powder and almond butter to the Optimum 9400 3rd Gen High-Speed Blender.
3. Blend until well combined and sticky, stopping to scrape down the sides if needed.
4. Press firmly into a lined small baking tin or container.
5. Melt the dark chocolate and pour evenly over the brownie base.
6. Refrigerate until firm, then slice into squares and enjoy.

Keep refrigerated for the best fudgy texture.

Save this No-Bake Chocolate Fudge Brownie recipe for your next chocolate craving 🍫 and share it with someone who loves an easy no-bake dessert.

Save this one for your next chocolate craving 🍫 Would you keep the dark chocolate topping classic, or finish it with a sprinkle of sea salt?

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