Sweet treat recipes that won’t kill your diet.
Lets face it Hun – we all have a craving for a sweet treat every once in a while, but this doesn’t have to mean eating an entire bar of chocolate (or biscuits.. we love biscuits!)
Instead.. grab a bowl, a spoon & try one of these guilt-free desert recipes.. we promise you won’t regret it!
Who doesn’t love a flapjack? But wait.. a flapjack covered in dripping dark chocolate.. now we’re talking!
-100g desiccated coconut
-100g agave nectar or honey
– a bar of dark chocolate chopped up into biggish chunks ( save some of the bar to drizzle onto afterwards)
-3 tbsp coconut oil
Step 1: Pre heat the oven to 180 and line a baking tray with grease proof paper.
Step 2: Melt the coconut oil with the butter and honey/agave nectar in a pan. Once melted and left to cool – add a little to the dry ingredients in a separate bowl and mix together.
Step 3: Add the chopped chocolate.
Step 4: Pour onto the baking tray. Using the back of a wooden spoon, even out the mixture onto the tray until flat & smooth.
Step 5: Place in the oven for 10-20 minutes (depending how thick your baking tray is will depend on how long it will need to cook so it’s best to keep checking it)
Step 6: Once they are ready, take out and leave to cool. Whilst they are cooling, melt the rest of your dark chocolate and drizzle onto the flapjack. Leave for the chocolate to cool and set and then they are ready to cut into pieces and eat!
Maple and Rum Baked Bananas
(with toasted hazelnuts and pastachious)
We know.. DELICIOUS right? Read on girl, read on.
– 2 unpeeled Bananas
– 25g softened butter
– 1tbsp soft light brown sugar
– 2tbsp maple syrup
– 1tbsp white rum
– a handful each of shelled hazelnuts and pistachios
– a dollop or two of Greek yogurt
Step 1: Pre-heat the oven to 200°C/180°C fan/gas 6. Put a sheet of on-stick baking paper on top of a sheet of foil. Slice the unpeeled bananas in half lengthways and put them in the centre of the paper/foil.
Step 2: Spoon the softened butter, sugar, maple syrup and white rum over the bananas, then wrap tightly in the paper/foil. Transfer to a roasting tray, then bake for 25 minutes.
Step 3: In a non-stick frying pan, gently toast the hazelnuts and pistachios until golden, then roughly chop.
Step 4: Unwrap the baked bananas and serve (still in their skins) with the juices spooned over, sprinkled with the chopped nuts and a dollop or two of Greek yogurt.
We hope you enjoy these delicious recipes – let us know how you get on by tagging us on Instagram, Facebook & Twitter!