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
- 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
- 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 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.
Healthy low carb cheat
• 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.