This post is going out to those of you with a sweet tooth- like me!!!!! I have always loved chocolate, cheesecake, fondants and sponges- you name it I could go on for ever. I do not, however, indulge in these calorific treats very often for obvious reasons. I wanted to try to create my own versions of some of my favourites so here they are:
Dark Chocolate peanut bars.
Mango and raspberry Cheesecake.
There are quite a lot of healthy cafe type restaurants creating low sugar, wheat free, gluten-free etc desserts and snacks but they are usually very pricey and to be honest very simple once you understand the ingredients to use. You can make my bars in bulk and freeze them so they are perfect when you crave a ‘sugar’ rush. It is far better to know exactly what you are putting into your food and therefore your body. These will satisfy you but are actually full of good unrefined sugars.
For the bars simply mix together one cup of ground almonds with one cup of ground flaxseed. Add two tablespoons of melted coconut oil. This one from Aldi is amazing value and just as good as the more expensive options-dont be a food snob. This is your base-pat into a cake/loaf tin and freeze for an hour.
Mix together 4 tablespoons of peanut butter –Meridian is my favourite, 2 tablespoons of dried cranberries, 1 drizzle of agave syrup, 2 tablespoons of melted coconut oil to thin the mixture. This is your filling. Spread on top of the base and place back in the freezer.
Melt raw cocoa powder and cocoa butter together in a pan, add maple syrup or agave to taste. Pour over the melted chocolate mixture and freeze again.
Leave for 24 hours if you can and then chop into slabs. These will keep for up to a month in the freezer.
For the cheesecake: bash together ginger oatcakes and melted coconut oil to make your base. 1 teaspoon of cinnamon is optional.
Use a springform cake tin so that you can remove the cheesecake easily. Grease the sides.
Mix together 1 tub of low-fat cream cheese or non dairy alternative, this vegan one is great from follow your heart and sweeten with maple syrup or date syrup- both are great here. Stir through chopped mango pieces. Spread generously over the base.
Top with raspberries or strawberries and put in the fridge to set. This will be less firm than a cheesecake containing eggs but just as yummy.