The perfect weekend project.
Fancy a little sweet treat, but trying to stick to healthy eating?
Well – the good news is that the two do not have to be mutually exclusive. Just check out these delicious healthy sweet treat recipes – all good enough to serve up to guests – or enjoy all by yourself!
1. Minty Green Smoothie Popsicles
Perfect for hot days.
Ingredients
- 200g ripe banana
- 200g frozen pineapple chunks
- 60g organic spinach
- 300ml full fat coconut milk
- Juice of 1 lime
- 2 tbsp fresh mint
- Linwoods Clusters of choice
Directions
- Blend together all popsicle ingredients. Divide between popsicle mould cavities. Leave about an inch of space at the base of the popsicle.
- Cover the base with Linwoods Clusters
- Add popsicle sticks and place into the freezer to set for at least 4 hours.
2. Hazel Almond Butter Praline Bars
Perfect for lunchboxes to deal with those 3PM sweet cravings.
Ingredients
For the base
- 60g oats
- 2 tbsp Linwoods milled nutty flaxseed
- 100g pitted Medjool dates
- 1 tbsp smooth almond butter
- 2 tbsp cocoa powder or raw cacao powder
- 2 tbsp coconut oil, melted
For the filling
- 200g smooth almond butter
- 60g coconut oil, melted
- 2 tbsp Linwoods milled nutty flaxseed
- 100g pitted Medjool dates
- Pinch of salt
- 1 tsp vanilla extract
- 40g finely chopped roast hazelnuts (like almond nibs)
For the topping
- 2 tbsp chopped roast hazelnuts
- 90g dark chocolate, roughly chopped
- 1 tbsp smooth drippy all natural almond butter*
Directions
- Line a standard 2lb loaf tin with baking paper and lightly grease with spray oil.
- Blend the oats to flour consistency in your food processor. Add the dates, almond butter, cocoa powder and coconut oil and blend to form a paste.
- Place mixture into your prepared tin and spread evenly with the back of a spoon.
- Wipe out your food processor.
- Then blend together all ingredients for the filling, except for the chopped hazelnuts. Once you have a smooth paste, pulse in the hazelnuts to combine.
- Spread the paste over the base and place the tin into the fridge to set for a few hours.
- Melt the chocolate in the microwave using 30-second increments. Mix in the almond butter and then pour over the set bars.
- Place into the fridge for at least 15 minutes. Heat a sharp knife in boiling water briefly. Wipe dry and the use to slice the bars; you can create 6 large or 12 smaller (but still generous) size bars.
- Store in the fridge for up to one week or freeze for up to one month in a sealed container.
3. Vegan Lemon Chia Sheet Cake
Plant-based guests coming over? Impress them with this.
Ingredients
For the cake
- 240ml non-dairy milk of choice
- 80ml olive oil
- 130g caster sugar
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
- Zest of 2 lemons
- 210g plain flour or plain white spelt flour
- 1 tsp baking powder
- ½ tsp baking soda
- 30g desiccated coconut
- 60g ground almonds
- 4 tsp Linwoods Whole Chia Seeds
For the topping
- 50g caster sugar
- 50ml fresh lemon juice
- 200g icing sugar
- 3-4 tbsp fresh lemon juice
- Lemon zest and Linwoods whole chia seeds
Method
- Preheat your oven to 180C
- Line an 8-inch square tin with baking paper.
- Blend together milk, olive oil, caster sugar, vanilla extract, and lemon juice.
- Place the liquid into a bowl, sieve in the flour, baking powder, and soda.
- Add in the coconut, ground almonds, and mix to combine. Once combined, stir in the chia seeds.
- Pour batter into your prepared tin. Bake in your preheated oven for 35 – 40 minutes; until a toothpick comes out clean.
- Meanwhile add caster sugar and 50ml of the lemon juice to a pot. Bring to the boil and simmer for 5 minutes.
- Once the cake is cooked, prick all over the top with a toothpick of cake tester. Pour over the lemon sugar syrup.
- Allow the cake to fully cool in the tin.
- Once cool, remove from the tin. Mix together the icing sugar and lemon juice. Pour over the cake. Allow to set for 20 – 30 minutes before slicing.
- Garnish with lemon zest and a light sprinkle of whole chia seeds.
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