Froothie

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.

24/06/2026

Looking for the ultimate weekend baking project? Meet your new obsession: rich, soft chocolate cookies with a warm, molten Nutella surprise inside! 😍👇

The Optimum Bon Appetit Essential Stand Mixer helps bring this thick chocolate cookie dough together quickly and evenly—meaning less hands-on work and more time for eating! Perfect for family treats, dessert platters, or sneaky late-night cravings.

Shoutout to the amazing for sharing this masterpiece ❤️

🛒 INGREDIENTS

🧈 120g cold unsalted butter
🟤 100g light brown sugar
⚪ 50g caster sugar
🥚 1 large egg
🌾 200g all-purpose flour
🍫 50g cocoa powder
🌽 30g cornflour
🧂 1/2 tsp salt
🖤 150g dark chocolate chips
🤎 150g milk chocolate chips
🌰 Nutella (lots of it, for stuffing!)

👩‍🍳 INSTRUCTIONS

1️⃣ Preheat your oven to 180°C and line a baking tray with baking paper.
2️⃣ Cream the cold butter, light brown sugar, and caster sugar in your mixing bowl until combined and slightly creamy.
3️⃣ Mix in the egg until fully incorporated.
4️⃣ Combine the flour, cocoa powder, cornflour, and salt. Mix until a thick, rich chocolate dough forms.
5️⃣ Fold through all those glorious dark and milk chocolate chips. 🍪
6️⃣ Stuff by scooping a portion of the dough and flattening it slightly in your hand. Add a generous spoonful of Nutella to the centre, cover with another small piece of dough, and seal the edges tightly into a thick cookie ball.
7️⃣ Bake on the tray (leave some space!) for 12–14 minutes. You want the edges set but the centres still soft.
8️⃣ Cool on the tray for 10 minutes (if you can wait that long!) and serve warm.

💡 PRO TIP: For the perfect, extra-gooey molten centre, dollop small spoonfuls of Nutella onto baking paper and pop them in the freezer for 15 minutes before stuffing your cookies! ❄️

📌 Tap the three dots (...) and click "Save post" to keep this recipe for your next baking day!

👇 Are you team Milk Chocolate or Dark Chocolate? Let us know in the comments! 👇

17/06/2026

Creamy, fruity, and made with no oven required — these no-bake blueberry cheesecake bars are the perfect easy dessert to prep ahead and keep in the fridge or freezer.

Made using the Optimum 9400 Essential Blender, the filling blends into a silky-smooth cheesecake texture in seconds, while the almond and date base adds the perfect naturally sweet crunch.

Huge thanks to for sharing this beautiful recipe ❤️

Base:
1 cup almonds
1 cup dates, pitted
2 tbsp coconut oil
Pinch of sea salt

Filling:
2 cups raw cashews, soaked
1 cup wild blueberries, fresh or frozen
1/2 cup coconut cream
1/4 cup maple syrup
Juice of 1 lemon
2 scoops collagen powder
2 tbsp coconut oil

Method:

1. Add the almonds, dates, coconut oil, and sea salt to the Optimum 9400 Essential Blender. Blend until the mixture sticks together when pressed.
2. Press the base into a lined loaf tin or square container, then place in the freezer while preparing the filling.
3. Add the soaked cashews, wild blueberries, coconut cream, maple syrup, lemon juice, collagen powder, and coconut oil to the blender.
4. Blend until completely smooth and creamy.
5. Pour the blueberry cheesecake filling over the base and smooth the top.
6. Refrigerate for 4–6 hours for creamy cheesecake bars, or freeze for 2–3 hours for a firmer frozen treat.
7. Slice, serve, and enjoy.

Save this no-bake blueberry cheesecake bar recipe for your next easy dessert idea 💾

Would you enjoy these chilled from the fridge or frozen like a cheesecake ice cream bar? 👇

15/06/2026

See the new 9400 Vacuum blender in action!

11/06/2026

Learn how to make Custard + Vanilla Slice with the Thermocook.

10/06/2026

If the traditional, "bumpy" texture of chia seeds has always put you off, we get it. But before you scroll past, hear us out—this recipe is an absolute game-changer.

Instead of leaving the seeds whole, we throw everything into the Optimum 9400 (3rd Gen) High-Speed Blender. The result? A silky, thick, velvety treat that tastes exactly like a rich chocolate mousse, but is packed with all the healthy benefits of a classic breakfast bowl.

It's the perfect way to satisfy a chocolate craving while getting a solid hit of protein and fiber. Top it with a quick maple-pistachio layer and some melted dark chocolate, and you’ve got a gourmet snack ready to go.

Shoutout to .by.em for sharing this brilliant kitchen hack with us! ❤️

🛒 The Ingredients:

For the Chocolate Mousse Base:
1/4 cup chia seeds
1/2 cup Greek yogurt
1/2 cup high-protein, low-fat milk (or your favorite plant milk)
2 tbsp cacao powder
2 tbsp maple syrup

For the Pistachio Layer:
2 tbsp pistachio butter (100% pure pistachio works best)
1 tbsp maple syrup

To Finish:
20g dark chocolate, melted

👩‍🍳 Step-by-Step Method:

1️⃣ Add the chia seeds, Greek yogurt, milk, cacao, and maple syrup straight into your Optimum 9400 blender. Blitz on high until completely smooth and creamy.
2️⃣ Pour the mixture evenly into two small jars or glasses. Pop them into the fridge for about 2 hours to firm up.
3️⃣ Mix the pistachio butter and maple syrup together in a small bowl until smooth. Spoon this layer right over the top of your chilled chocolate pudding.
4️⃣ Drizzle the melted dark chocolate over the pistachio layer.

👉 Planning your breakfast or meal prep for the week? Save this post to your Facebook timeline so you can easily find the measurements later!

💬 Tell us below: Are you team "whole chia seeds" or are you ready to try the blended mousse version? Let's talk in the comments! 👇

09/06/2026

Learn how to make rice paper spring rolls with the Thermocook

04/06/2026

Learn how to make an Italian Creamy Tuscan Chicken with the Thermocook.

03/06/2026

Fresh basil, creamy macadamias, garlic, Parmesan, and olive oil blended into one flavour-packed sauce that's ready in minutes 😍

Forget store-bought pizza sauce. This homemade Green Pizza Sauce is fresh, creamy, vibrant, and guaranteed to take your next pizza night to a whole new level. Perfect on homemade pizzas, flatbreads, and even as a delicious dip or pasta sauce 🙌

Made in the Optimum 9400 3rd Gen Blender, this easy blender recipe comes together in under 2 minutes. The powerful motor creates a silky-smooth texture with no chunky bits — just rich, creamy perfection every time ✨

Huge thanks to the talented for the inspiration ❤️

🛒 Ingredients

🌿 2 cups fresh basil leaves
🧄 2 garlic cloves
🍋 Juice of ½ lemon
🥜 ½ cup macadamias
🧂 ¼ tsp salt
🌶️ Freshly cracked black pepper, to taste
🧀 ¼ cup grated Parmesan cheese
🫒 ¼ cup extra virgin olive oil

👩‍🍳 Method:
1️⃣ Add all ingredients to your Optimum 9400 3rd Gen Blender.
2️⃣ Start blending on a low speed, gradually increasing until smooth and creamy.
3️⃣ For a thinner consistency, slowly drizzle in a little extra olive oil while blending.
4️⃣ Serve immediately on pizzas, flatbreads, sandwiches, pasta, or roasted vegetables.

💡 Storage Tip: Store in an airtight container in the fridge and cover the surface with a thin layer of olive oil to help keep it fresh and vibrant green.

💾 Save this recipe for your next homemade pizza night.
💬 Team Red Sauce ❤️ or Team Green Sauce 💚?

📤 Share this with someone who takes pizza night very seriously 🍕

27/05/2026

Pistachio is having a serious moment right now — and this dessert is exactly why. Rich, nutty, velvety, and naturally sweetened, this no-bake pistachio recipe is the kind of thing you make once and then make every single week. It looks impressive. It tastes incredible. And the secret? It's actually packed with protein 💪

Greek yoghurt and cottage cheese blended together with pistachio spread, vanilla protein powder, and a touch of maple syrup — all blended in seconds using the Optimum Stick Blender into the smoothest, creamiest, most luscious texture imaginable. No lumps. No mess. No faff 🧡

Here's everything you need 👇

✅ Ingredients:
🥛 1 cup Greek yoghurt
🫙 ½ cup cottage cheese
🍃 3 tbsp pistachio spread or pistachio butter
💪 1 scoop vanilla protein powder
🍯 2 tbsp maple syrup or honey
🌿 2 tbsp crushed pistachios
🌿 1 tsp vanilla extract

✨ Optional toppings:
🍫 Melted dark chocolate
🌿 Crushed pistachios
🥥 Coconut flakes

Method:
1️⃣ Add all ingredients to a tall mixing container.
2️⃣ Blend with the Optimum Stick Blender until thick, smooth, and ultra-creamy.
3️⃣ Spoon into serving glasses or ramekins.
4️⃣ Top with melted dark chocolate, crushed pistachios, or coconut flakes.
5️⃣ Refrigerate for at least 1 hour.
6️⃣ Serve chilled and try to make it last 😍

High protein ✔️ No refined sugar ✔️ Gluten-free ✔️ No bake ✔️ Ready in 10 mins ✔️

Huge thanks to for this gorgeous recipe ❤️

💾 Save this post — the next time someone asks you to bring dessert, this is your answer.
👇 Tag someone who would demolish this in one sitting — and tell us: dark chocolate drizzle or crushed pistachios on top? 💚

20/05/2026

If you've been looking for a healthy no-bake dessert that actually feels indulgent — this is the one. Dark chocolate, fresh raspberries, shredded coconut, and almond meal come together in the Optimum 9200A High Speed Blender in seconds, creating the most perfectly smooth, press-into-a-mould mixture you've ever worked with.

The chocolate and raspberry combination is a classic for a reason — sweet, rich, and just the right amount of tart. These cups hit every note 🍫❤️

No oven. No complicated steps. No refined sugar. Just pure, chocolatey, fruity goodness straight from the fridge.

Here's everything you need to make them 👇

✅ Ingredients:
🥥 2 cups shredded coconut
🫐 1 punnet fresh raspberries
🌰 1 cup almond meal
💪 1 scoop white choc berry protein powder
🫒 1 tbsp coconut oil
🍫 1 block dark chocolate (for topping)

Method:
1️⃣ Add raspberries, shredded coconut, almond meal, protein powder, and coconut oil into the Optimum 9200A and blend until well combined and slightly sticky.
2️⃣ Scoop mixture into silicone moulds or a lined muffin tray and press down firmly.
3️⃣ Refrigerate while you melt the dark chocolate until smooth and glossy.
4️⃣ Spoon melted chocolate over each cup and top with a fresh raspberry.
5️⃣ Refrigerate for 2–3 hours until fully set.
6️⃣ Store in the fridge and enjoy whenever the craving hits 😍

Dairy-free ✔️ Gluten-free ✔️ No refined sugar ✔️ No bake ✔️

Huge thanks to for this incredible recipe ❤️ instagram.com/movewithkaylalee

💾 Save this post — you'll want this recipe on a warm evening when the chocolate craving hits.
👇 Tag someone who needs to make these with you — and tell us: dark chocolate topping or white chocolate? 🍫

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