10 Double Chocolate Chip Cookies, crushed
35g (1 ¼ oz) Low Fat Spread (melted)
100g (3 ½ ox) Philadelphia Low Fat Soft Cheese
250g (9oz) O% Fat Greek Yoghurt
½ tsp Vanilla Essence

Put the cookies and low fat spread into a bowl and mix together
Spoon into a 15cm (6”) loose bottomed, round cake tin
Press it down firmly
Chill in the fridge for 30 minutes
Mix the Philadelphia with the yoghurt and vanilla essence
Place on top of the chocolate base and refrigerate until firm


mini cakes

A chocolate lover, Sarah Payne,(just like me) started making chocolate brownies when she was on maternity leave back in 2004. Her friends loved them so much that she started selling them on eBay.

Their mission is ‘to bake joyous confections that melt in the mouth using entirely organic ingredients and fun packaging which would have a minimum impact on the environment’, how fantastic is that !!!!!!

Their baking would be made from love, their service second to none and their customers would become best buddies.

They started to sell at such a successful rate that her husband Rory decided to re-claim his kitchen and built a mini chocolate factory in the garden. He also left his job in IT to help. The expansion into other chocolate products started when one of Sarah’s customers from eBay asked if she could make truffles for a wedding.

With space to only make thirty bars of chocolate at a time, Sarah soon outgrew her garden and so they took a gamble and bought a nearby ice cream factory. This became The Chocolate Barn, where Dawn Simpson also joined the team as master chocolatier. They sell brownies, chocolate bars, truffles, lollypops and flakes, amongst an array of other chocolate goodies, online through their website and at independent shops.

Yum, yum, yum …… Payne, Cocoa Loco, West Grinstead, Sussex