Top 10 recipes for sweets

I love sweets … and I know very well that I am not alone in this 😉 We often hear others say that healthy eating means we should cut out sweets from out diet completely. I don’t agree with that! Cakes, cookies, pancakes, and cupcakes too can be a nutritious part of our meal plan provided of course they’re in a healthy version 😉 In this post you will find as many as 10 of my original recipes for healthy sweets! Make the most of them especially in this week of our Challenge, as we avoid excess sugar, mostly in unhealthy options that have lots of processed ingredients. After all, sweets can be both delicious and healthy! 🙂

 

1. Muffins with chocolate

Ingredients (3-4 muffins):

• 2 bananas (400 g)
• 2 ½ tablespoons coconut sugar (30 g)
• 3 ½ tablespoons clarified butter (52,5 g)
• ½ cup oatmeal (gluten free) (50 g)
• 1 teaspoon LIO Shake Raspberry (optional) (4 g)
• ½ teaspoon baking soda (2 g)
• 4 pieces of dark chocolate (24 g)

PREPARATION:

1. Blend all ingredients.
2. Grease muffin mold with butter, pour in the batter and insert a piece of chocolate into each one.
3. Heat the oven to 180°C and bake for 15-17 minutes.
4. Leave in the oven to cool.

 

2. Banana brownie

INGREDIENTS:

• 3 bananas (600 g)
• 2 tablespoons cocoa (20 g)
• 1 ½ cups rice flour(200 g)
• 8 tablespoons coconut sugar (100 g)
• 4 tablespoons coconut oil or clarified butter (60 g)
• 2 teaspoons cinnamon (8 g)
• 3 ⅓ tablespoons plant milk (50 ml)
• 1 egg (60 g)
• 1 teaspoon baking powder (4 g)
• ½ teaspoon sea salt (3 g)
• a handful of cranberries (40 g)

PREPARATION:

1. Mix all ingredients.
2. Preheat the oven to 180°C.
3. Grease a loaf pan (or line it with baking paper).
4. Transfer the batter into the mould.
5. Bake for about 40 minutes and leave in the oven to cool.

 

3. Amaranth cookies

INGREDIENTS:

• 1 egg (60 g)
• 10 pieces unsulphured raisins (15 g)
• ⅔ cup popped amaranth (20 g)
• 1 tablespoon desiccated coconut (6 g)
• 1 teaspoon dark cocoa (5 g)
• ½ teaspoon coconut oil (4 g)

PRZYGOTOWANIE:

1. Soak the raisins in hot water for 15 minutes.
2. Blend the egg with raisins, cocoa and oil.
3. Add popped amaranth, desiccated coconut and mix.
4. Line the baking tin with parchment paper, form the paste into balls and slightly flatten them to make cookies.
5. Bake at 180°C for about 15 minutes.

 

4. Rafaello and snickers cake

INGREDIENTS (bottom):

• 10-12 dates (50-60 g)
• 2 cups desiccated coconut (180 g)
• 1 tablespoon coconut oil (15 g)

INGREDIENTS (coconut mousse):

• 1 ⅓ cup millet groats(250 g)
• 1 teaspoon coconut oil (4 g)
• 1 cup coconut drink (beverage) (250 ml)
• 3 teaspoons coconut sugar (18 g)
• 6-7 tablespoons coconut paste (100 g)
• juice of half a lime

INGREDIENTS (icing):

• 4 tablespoons nut paste (80 g)
• 3-4 teaspoons coconut sugar (18-24 g)
• 1 cup coconut milk (250 ml)

PREPARATION:

1. Pit the dates, soak in hot water for 15 minutes.
2. Blend all the bottom ingredients. Pour the mixture into a round baking tin and refrigerate.
3. In the meantime, rinse the millet twice and cook it. At the end, when there’s little water left, pour in the coconut drink and cook until it is absorbed.
4. Cool with a lid on, preferably in the fridge.
5. Next, mix the cool millet with the remaining mousse ingredients.
6. Transfer it onto the bottom of the cake and refrigerate again for about 30 minutes.
7. Prepare the icing – simmer coconut milk with sugar and nut paste, keep stirring all the time.
8. Pour the icing over the cake and refrigerate overnight.

 

5. Chestnut Crêpes with raspberry mousse

INGREDIENTS (10-12 pancakes:

• 1 cup  chestnut flour (120 g)
• 2 eggs (120 g)
• ½ teaspoon baking powder (2 g)
• 1 cup coconut drink (beverage) (200 ml)
• a pinch of cinnamon to taste
• 1 tablespoon cocoa (10 g)
• 1 teaspoon coconut oil for frying (4 g)

INGREDIENTS (raspberry mousse):

• ½ cup plant yoghurt (125 g)
• 1 cup raspberries (120 g) or LIO Shake Raspberry (10 g)
• 2 tablespoons LIO Shake Strawberry (20 g)
• 1 teaspoon coconut sugar (optional) (6 g)

PREPARATION:

1. Mix or blend all ingredients for crêpes until smooth.
2. Blend all ingredients for the mousse.
3. Fry crêpes on coconut oil. Pour a small amount of batter into the pan and swirl it around to give you a thin crepe. Flip over to cook the other side.
4. When ready, spread them with the raspberry-strawberry mousse.

 

6. Sweet potato and coconut cake

INGREDIENTS:

• 1 sweet potato (ok. 250-300 g)
• 2 eggs (or 2 tablespoons chia seeds soaked in  ⅓ cupi hot water) (120 g)
• 3 tablespoons coconut oil (45 g)
• 2 tablespoons maple syrup (20 ml)
• 4 tablespoons coconut flour (48 g)
• ½ teaspoons cinnamon (2 g)
• a pinch of cardamom
• 1 teaspoon baking powder (4 g)
• 2 tablespoons lemon juice (optional) (12 g)
• ½ cup walnuts (30 g)
• ⅓ cup desiccated coconut for sprinkling (30 g)

PREPARATION:

1. Wash the sweet potato, peel and grate.
2. Put it into a bowl, add the flour, spices, eggs and other ingredients. Mix everything.
3. Transfer the dough into a tin and bake for about 30 minutes at 180°C.
4. Halfway through the baking sprinkle the cake with desiccated coconut.

 

7. Soft banana cake with warming cocoa

INGREDIENTS:

• 4 bananas (800 g)
• ½ cup coconut yoghurt (125 g)
• ½ cup coconut sugar (80 g)
• 2 eggs (120 g)
• ⅕ cup coconut oil (45 g)
• 1 teaspoon baking powder (4 g)
• a pinch of salt
• 3 tablespoons cocoa (30 g)
• 1 cup gluten-free oatmeal (100 g)
• ½ chocolate bar (50 g)
• 1 teaspoon vanilla extract (powdered) (5 g)

PREPARATION:

1. Pre-heat the oven to 180°C.
2. Mix all ingredients in a food processor, adding them one by one in the following order: egg, yoghurt, coconut oil, bananas and sugar. Then add the remaining dry ingredients and mix again.

1. Bake for 45 minutes.

 

8. Outrageous chocolate cookies

INGREDIENTS:

• 1 tablespoon coconut oil (15 g)
• 2 bars dark (80%)chocolate (200 g)
• 2 eggs (120 g)
• 1 cup gluten-free oatmeal (100 g)
• ¾ cup coconut sugar (120 g)
• 5  dates (25 g) – pitted and soaked in hot water for 15 minutes
• 1 tablespoon cocoa (10 g)
• 1 tablespoon baking powder (10 g)
• a few nuts (cashews, walnuts, hazelnuts)
• cranberries or raisins – whichever You prefer

PREPARATION:

1. Melt chocolate and coconut oil over low heat (stirring all the time).
2. Put the flour, coconut sugar, baking powder and eggs into the food processor. Add chocolate and dates and mix.
3. Stir in raisins and nuts.
4. Line a baking sheet with baking paper. Scoop the dough and put the balls on the sheet.

1. Bake for about 15 minutes at 180°C.

 

9. Yummy & easy date-oat cake

INGREDIENTS:

• 1 ⅓ cup rolled oats (150 g)
• 4 handfuls of dates(180 g)
• 4 tablespoons maple syrup (40 ml)
• 4 tablespoons cocoa (40 g)
• 2 handfuls of walnuts (60 g)
• a pinch of cinnamon
• ½ teaspoon baking soda (2 g)
• 2 scoops of plant protein vanilla or chocolate (optional) (25 g)

PREPARATION:

1. Soak the oats in warm water for one hour. Meanwhile, soak the dates in hot water for 30 minutes.
2. Blend the dates with cocoa and syrup. Add the oats, spices and blend again. Stir in the nuts.
3. Heat the oven to 180°C and bake for 30 minutes in a loaf pan lined with baking paper.
4. Leave in the oven to cool.

 

10. Banana pancakes

INGREDIENTS:

• 1 avocado (140 g)
• 2 bananas (400 g)
• 1 egg (60 g)
• 1 tablespoon clarified butter (15 g)
• 5 tablespoons cooked rice (75 g)
• 2 tablespoons LIO Shake Spinach (optional) (20 g)

PREPARATION:

1. Blend all ingredients, except for the butter.
2. Fry on melted butter with the lid on, each side for several minutes, until golden brown.  

 

It’s not the end yet!

Discover even more recipes (for sweets too!) with my application Diet & Training by Ann!