After some super easy, healthy, sweet goodies to treat yourself or your loved ones with? From extra special chocolate dipped strawberries to fluffy pancakes and a scrumptious cake, we’ve got you covered!
chocolate dipped strawberries with pistachio crumbs
- 12 large strawberries
- 100 g good quality dark chocolate coarsely chopped
- 1 teaspoon coconut oil
- 1 tablespoon honey
- 1/4 cup pistachios toasted & coarsely chopped
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.
Makes 12 Per Serve: Calories: 75 Cal (or 314 kJ) Fat: 4.1 g Saturated fat: 1.9g Protein: 1g Carbohydrate: 8.4g Sugars: 7.3g Fibre: 0.9g Sodium: 4mg
almond & peach cake
- 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
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.
Serves 12 Per Serve: Calories: 199 Cal (or 833 kJ) Fat: 6 g Protein: 5g Carbohydrate: 30g
black bean brownies
- 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
- 100g Dark Chocolate (chopped and divided)
- 1/4 cup Sliced Almonds
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!
Serves 9 Per Serve: Calories: 267 calories Fat: 15g Protein: 8g Carbohydrates: 31g
fluffy berry pancakes
- 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 (160g) wheat flour
- 2 tsp baking powder
- around 24 raspberries
- around 32 blueberries
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.
Serves 8 Per Serve: Calories: 170 Cal (or 711 kJ) Fat: 7 g Protein: 6g Carbohydrate: 22g
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