After a super easy, healthy, sweet treat to enjoy yourself or with loved ones? From extra special chocolate dipped strawberries to fluffy pancakes and a scrumptious cake, we’ve got you covered with these four awesome recipes!
Fluffy Berry Pancakes
Natural sweetness and a whole lot of deliciousness, we love the look of these great pancakes.
Ingredients
- 1 cup (200g) cottage cheese
- 2 eggs
- 2 tbsp coconut sugar
- 2 tbsp coconut oil melted
- 1/3 cup (80ml) coconut milk (from a carton)
- 1 1/3 cup cup (160g) wheat flour
- 2 tsp baking powder
- around 24 raspberries
- around 32 blueberries
Instructions
- Place the cottage cheese in a bowl and crush it with a fork. Add the eggs and sugar and whisk well, pour in the oil and milk and mix again.
- Mix in the flour and baking powder until a smooth mass forms.
- Heat a dry non-stick pan on medium heat, and place 2 tablespoons of the dough per one pancake onto the pan. Level the surface and arrange a few berries over the top. Fry for about 2.5 minutes over medium heat until grown slightly and browned.
- Flip over and cook for another 2-2.5 minutes until browned on the other side. Serve hot or cold.
Nutrition
Calories: 170kcalCarbohydrates: 22gProtein: 6gFat: 7g
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Chocolate Dipped Strawberries With Pistachio Crumbs
A fancy snack that's easy to make
Ingredients
- 12 large strawberries
- 100 g good quality dark chocolate coarsely chopped
- 1 tsp coconut oil
- 1 tbsp honey
- 1/4 cup pistachios toasted & coarsely chopped
Instructions
- Melt dark chocolate and olive oil in a heatproof bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Remove from heat, add honey. Stir until mixture is smooth and well combined.
- Place pistachios into a shallow bowl. Dip each strawberry halfway into the dark chocolate mixture.
- Place on a baking paper-lined tray and allow to partially set – about 5 minutes before rolling in chopped pistachios.
- Return to tray and chill for 10 minutes to set before serving.
Nutrition
Calories: 75kcalCarbohydrates: 8.4gProtein: 1gFat: 4.1gSaturated Fat: 1.9gSodium: 4mgSugar: 7.3gCalcium: 0.9mg
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Almond & Peach Cake
This vegan-friendly peach & almond cake will sure to impress.
Ingredients
- 4 tbsp almond butter
- 1/2 cup peach vegan yoghurt (like Alpro)
- 1/2 cup almond milk
- 1/2 cup + 2 tbsp maple syrup
- 1 tbsp lemon juice
- 2 tsp vanilla extract
- 2 peaches cut into 8 segments each
- 2 cups all-purpose flour
- 3/4 cup almond meal
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 3 tsp ground ginger
Instructions
- Preheat the oven to 180°C (355°F) and grease round cake tin or line it with baking paper.
- In a large bowl, whisk together the almond butter and yoghurt until smooth, then gradually add in the almond milk and maple syrup. Finally, mix in the lemon juice and vanilla.
- In another bowl, sift flour and add ground almonds, baking powder, baking soda, and spices. Mix well. Fold the dry ingredients into the wet ones, mixing it well with a spatula.
- Transfer the batter into the cake tin, and place the peach segments on top. Bake for about 50 minutes or until a toothpick comes out clean.
- Glaze the top with the remaining 2 tbsp. of maple syrup and let it cool down completely before serving.
Nutrition
Calories: 199kcalCarbohydrates: 30gProtein: 5gFat: 6g
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Black Bean Brownies
Indulge in these delicious chocolate treats!
Ingredients
- 2 cups black beans (cooked)
- 3 eggs
- 1/4 cup coconut oil (melted)
- 1 tsp Vanilla Extract
- 1/4 tsp Sea Salt
- 3/4 cup Cocoa Powder
- 1/4 cup Coconut Sugar
- 1/4 cup Raw Honey
- 1/2 tsp Baking Powder
- 100 g Dark Chocolate (chopped and divided)
- 1/4 cup Sliced Almonds
Instructions
- Preheat oven to 180C and line a 8 x 8 baking dish with baking paper.
- Add the cooked black beans and eggs to a food processor. Turn it on and stream in the coconut oil. Let the food processor blend for about 60 seconds, or until the black beans are very smooth.
- Add vanilla, salt, cocoa powder, coconut sugar, honey and baking powder to the black bean batter. Blend until all incorporated, scraping down the sides of the bowl if needed.
- Add half of the chocolate to the brownie batter and pulse 5 or 6 times until it is mixed in.
- Transfer brownie batter to the prepared baking dish and smooth into an even layer. Sprinkle the remaining chocolate and the sliced almonds evenly over top of the brownies.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the centre comes out with just a few moist crumbs.
- Let the brownies cool completely before transferring to the fridge for at least 4 hours before cutting into squares. Enjoy!
Nutrition
Calories: 267kcalCarbohydrates: 31gProtein: 8gFat: 15g
Tried this recipe?Let us know how it was!
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