Chocolate, Banana & Peanut Butter Cheesecake

bananapeanutbutter cheese

Servings 6



¾ cup rolled oats

⅔ cup desiccated coconut

½ cup Medjool dates, pitted

¼ cup macadamia nuts

2 Tbs water


1½  cup bananas, chopped

½ large avocado

3 Medjool dates, pitted

6 dried prunes, pitted

2 Tbs sugar-free peanut butter + extra

2 Tbs coconut oil, melted

1 Tbs cocoa powder


  • For the crust, place everything in a food processor and blend until smooth. Grease an 18cm loose-bottom cake tin with some cooking spray. Press the mixture into the tin to form an even layer.
  • For the filling, place everything in a food processor and blend until smooth. Spread this over the crust and smooth it out.
  • Add a tablespoon or two of peanut butter on top of the cheesecake and ripple it in using the tip of a small knife.
  • Refrigerate for at least 2 hours or overnight before serving in slices.

    Tip: You can garnish the cheesecake with salted peanuts, macadamias or edible flowers, if you prefer.


Chocolate & Avocado Brownies With Peanut Butter





  • 150g dark chocolate – finely chopped
  • 3 Tbs butter
  • 1 avocado
  • 2 large eggs
  • 125ml xylitol
  • 125ml whole-wheat flour
  • 125ml cocoa powder
  • 5ml baking powder
  • 5ml vanilla essence
  • pinch salt

To Serve:

  • 60ml sugar-free peanut butter
  • 5 strawberries – halved
  • mint leaves – to garnish


  • For the brownies, pre heat the oven to 180°C and line a 15cm x 15cm baking dish or cake tin with baking paper.
  • Melt the dark chocolate and butter together until smooth.
  • Combine the avocado, eggs, xylitol, flour, cocoa, baking powder, vanilla and salt in a food processor and blend until smooth.
  • Blend in the melted chocolate.
  • Spoon the mixture into the prepared dish/tin, smooth out the top and bake for 25-28 minutes.
  • Allow it to cool in the dish/tin for 10 minutes before transferring to a cooling rack to cool off on the baking paper.
  • Once cooled, cut into 9 squares.
  • To serve, spread a spoonful of peanut butter on to each brownie and top with half a strawberry.
  • Garnish with mint, if preferred.


TIP: Do not be tempted to over bake the brownies. They firm up as they cool and are best eaten slightly moist.

Berry Popsicle


  • Berry coulis:
  • 250 ml mixed frozen berries
  • 80 ml xylitol granules
  • 15 ml water
  • Cheesecake layer:
  • 80 ml water
  • 80 ml xylitol granules
  • 5 ml lemon juice
  • 5 ml vanilla essence
  • 250 ml plain double cream yoghurt
  • 180 g plain cream cheese, at room temperature
  • Nutty layer:
  • 30 ml raw cashews, chopped
  • 30 ml toasted flakes
  • 30 ml desiccated coconut
  • 15 ml xylitol granules
  • 5 ml cocoa powder


For the berry coulis, place the berries, xylitol and water in a small saucepan and simmer for 5 minutes. Press down on the berries with a spoon to crush them slightly and allow to cool. 

For the cheesecake layer, heat the water, xylitol, lemon juice and vanilla in a saucepan for 2 minutes until melted. Remove from the heat and allow to cool for 5 minutes. Combine with the yoghurt and cream cheese and whisk with an electric whisk until smooth. 

For the nutty layer, stir everything together. Add ¼ cup of the cheesecake mixture and stir until combined. 

To assemble, divide the berry coulis between 8 large popsicle moulds. Top it off with the cream cheese mixture, leaving about a 1cm gap at the top of each mould. Use a skewer to lightly swirl the berry coulis and cheesecake mixture together in each mould. Top each one off with a layer of the nutty mixture. Add wooden popsicle sticks and freeze for at least 6 hours or overnight. Check on the wooden popsicle sticks after 1 hour of freezing time to make sure they are still centered and standing up straight. Adjust if needed. 

Tip: Frozen berries give the best colour, but fresh berries can be used.

Naked Chocolate Mousse With Hazelnut Dust

Healthy low carb cheat

Servings: 4
• 1 heaped Tbsp chia seeds
• 1 x 400 g can coconut milk
• 2 Tbs coconut oil
• 2 Tbs raw cacao powder
• 3 Tbs maple syrup (or honey or rice malt syrup)
• ½ tsp instant espresso powder dissolved in 1 tsp warm water (optional)
• ½ tsp ground cinnamon (optional)
• ¼ cup finely chopped roasted hazelnuts
• fresh raspberries (optional)
• Grind the chia seeds roughly in a pestle and mortar.
• Add the chia seeds and all of the remaining ingredients to a mixing bowl, whisk until smooth and then divide between four small serving glasses or pretty cups.
• Leave to set in the fridge for at least 3 hours, or until serving.
• Garnish with roasted hazelnuts and fresh raspberries.