Desserts

Very Low-Sugar Carrot Cake

Preparation time – 20 minutes

Cooking time – 35 minutes

Serves – 6-8

What you'll need...

 

For the frosting

To prepare...
  1. Preheat the oven to 180C. Grease and line the base of a 20cm cake tin with baking parchment.

  2. Put the flour, almonds, raisins, walnuts, mixed spice and bicarbonate of soda in a large bowl and mix thoroughly. Make a well in the centre.

  3. In a separate bowl, whisk the eggs, oil and milk together and stir in the grated carrot. Add the egg mixture to the dry ingredients, stirring to form a thick batter.

  4. Pour into the prepared tin and spread to the sides.

  5. Bake in the centre of the oven for 35 minutes, or until a knife inserted into the centre comes out clean. Leave to cool.

  6. To make the frosting, stir the cheese and orange zest together. Spread evenly over the cake.

  7. Cut into wedges to serve.

Healthy No-bake Cheesecake

Preparation time – 20 minutes

Cooking time – 20 minutes

Serves – 6-8

What you'll need...

For the crust:

20 ginger biscuits with no added sugar

6 tablespoons milk

 

For the filling:

450g medium fat cream cheese

1 cup Greek yogurt

⅓ cup honey

2 tablespoons lemon juice

Zest half lemon

1 tablespoon vanilla extract

pinch of sea salt

 

For the topping:

1 400g tin peaches, drained

¾ cup honey

1 tablespoon cornstarch

To prepare...

For the crust:

  1. Put the biscuits in a sealable bag and crush them with a rolling pin

  2. In a bowl, mix the cracker crumbs with the milk until fully incorporated

  3. With a spoon, firmly mould the cracker mix into a round, greased pan

  4. The mix should be around 2cm high.

 

For the filling:

  1. In a large bowl, whisk all the ingredients for the filling until smooth

  2. Spread the batter over the cooled crust evenly.

 

For the topping:

  1. Pour the honey into a saucepan

  2. Mix a little water with the cornstarch to make a soft paste, add the paste to the honey and stir

  3. Heat until bubbly, stirring as needed

  4. The honey should thicken

  5. Lightly blend the peaches in a food processor and add to the honey mix

  6. Allow to cool

  7. Spread the cooled topping evenly over the cheesecake 

  8. Allow to set for 2-3 hours in the fridge.

 
Healthy Chocolate Mousse

Preparation time: 10 minutes

Cooking time: 8 minutes

Serves: 6

What you'll need...

2 large eggs, separated

½  cup plain probiotic Greek yogurt

2 tablespoons quality honey

2 tablespoons buckwheat flour

Pinch of ground sea salt

200g dark chocolate (over 80%)

To prepare...
  1. Blend egg yolks, yogurt, honey, flour and salt in a bowl

  2.  Transfer to a saucepan and cook on a low heat for 3 minutes whilst stirring

  3. Melt the chocolate in a bowl over a saucepan of water

  4. Combine with the egg mixture and allow to cool

  5. Whisk the egg whites in a separate bowl until stiff peaks form

  6. Fold in the chocolate mixture gently

  7. Refrigerate for at least 2 hours before serving

  8. Top with blueberries or raspberries as desired.

 
Healthy Brownies

Preparation time – 10 minutes

Cooking time – 20 minutes

Servings – approx. 10

What you'll need...

90g buckwheat flour

40g cocoa

¼ teaspoon salt

½ teaspoon baking powder

4 tablespoons butter

3 tablespoons honey

1 large egg

2 egg whites

1 teaspoon vanilla extract

135g Greek yoghurt

45g dark chocolate chips

To prepare...
  1. Preheat oven to 180°C

  2. Cover a deep baking tray with parchment paper and rub a bit of olive oil on it

  3. Whisk the flour, cocoa, salt and baking powder together in a bowl

  4. Cream the butter and honey with a mixer for 3 minutes in a separate bowl 

  5. Add the egg, egg whites and vanilla and continue mixing for 2 minutes

  6. Fold in the flour mix, yoghurt and chips

  7. Spread the mix evenly in the baking tray and bake for 20 minutes or until a knife inserted comes out clean

  8. Allow to cool and then cut into squares.

 
Chocolate Strawberries

Preparation time – 10 minutes

Cooking time – 10 minutes

Makes – 15 to 20 medium strawberries

What you'll need...

1 pint-basket (450g) fresh strawberries

350g dark chocolate (over 80%)

85g white chocolate (optional)

To prepare...
  1. Wash the strawberries in cool water and allow to dry 

  2. Melt the dark chocolate in a bowl over a saucepan of simmering water

  3. Once melted, dip the strawberries into the chocolate and lay on a baking sheet covered in parchment paper

  4. Once all the strawberries have been coated, melt the white chocolate in a bowl over a saucepan of simmering water

  5. Transfer the melted white chocolate to a small ziplock bag

  6. Push the melted white chocolate to one corner of the bag, then snip a small corner off the bag

  7. Squeezing the bag gently, drizzle the white chocolate over the strawberries

  8. Let the white chocolate drizzle set or place the baking sheet in the fridge for few minutes.

 
Tipsy Tart

Preparation time – 10 minutes

Cooking time – 47 minutes

Serves – 8

What you'll need...

For the tart:

¾ cup dates, pitted & roughly chopped

¾ cup water, boiling

¾ cup raw, organic honey

2 tablespoons coconut oil

1 teaspoon bicarbonate of soda

1 tablespoon tepid water

1 ¼ cups buckwheat flour

2 teaspoons baking powder

½ teaspoons sea salt

½ cup walnuts, roughly chopped

1 large egg, beaten

 

For the syrup:

¾ cup water

¾ cup raw, organic honey

1 teaspoon vanilla essence

4 tablespoons coconut oil

¾ cup brandy

 

1 cup cream

To prepare...
  1. Preheat the oven to 180°C

  2. Bring ½ the dates, boiling water, honey and oil to the boil for 3-4 minutes in a large pot

  3. Remove from the heat

  4. Mix the bi-carb with the tepid water and add to the date mix

  5. Sift the flour, baking powder and salt into the mix and add the rest of the dates and the nuts

  6. Gently blend in the egg

  7. Pour the mixture into a large, greased baking dish

  8. Bake for 40 minutes or until a knife inserted comes out clean

  9. Just before the tart is ready, make the syrup

  10. In a small pot, boil all the syrup ingredients except the brandy for 2-3 minutes

  11. Take the tart out of the oven and poke holes in it

  12. Mix the brandy with the syrup and pour it all over the tart allowing it to settle in the holes and around the sides

  13. Leave it for 5 minutes then serve with cream.

Dates are rich in complex carbs, walnuts are filled with omega-3s, copper and manganese and eggs are high in vitamins B2, B5, B12, D, protein & iodine.

Have a look at the nutrients page for more details.

 

       MICHELLE BOEHM

BANT Registered Nutritionist,  

Registered Nutritional Therapist CNHC & Health Coaches Academy Certified Health Coach

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© 2016 by Michelle Boehm