The dessert recipe that’s healthier than most breakfasts

Make it tonight.

Emica Penklis, nutritionist and chocolatier at Loco Love, has shared her recipe for the ultimate (healthy) dessert. This raw tart is vegan, dairy free, gluten free and sugar free. 

This dessert contains healthy fats from avocados and coconut oil, lime which has alkalising benefits and Matcha green tea powder, which is a potent antioxidant.

Raw tangy lime tart

Makes one medium cake

Ingredients for the base 

1 cup pecans
1 cup macadamias
1/2 cup activated buckwheat
1/3  cup chopped medjool dates (packed)
1/4 tsp vanilla powder or extract
1 tbs coconut oil melted
2 tbs coconut nectar
Large pinch of Himalayan salt (more if you like it salty, taste it and alter to your preference)

Filling

3/4 cup organic lime juice
2 medium to large avocados
3/4 cup coconut nectar
1/3 cup coconut milk (you can make fresh by blending the flesh and 1/2 water of a young coconut, I find that this tastes the best)
1/2 tsp vanilla powder/essence
Pinch Himalayan salt
1/3 cup coconut oil melted
2 tbs raw cacao butter
1/2 cup coconut butter melted
2 tbs of lecithin (sunflower or GMO free soy)
1/2 tsp Matcha green tea powder

Method

1. Starting with the base, place all listed ingredients in a foods processor and blend until finely chopped, add the melted coconut oil last and knead in with fingers.
2. With fingers, press the base into a greased tin (line base of tin with grease proof paper), put aside in the freezer until ready to add the topping.
3. Next, for the filling add all ingredients except the lecithin, coconut butter, coconut oil and cacao butter into blender, blend until super smooth. In a small sauce pan or double boiler melt the coconut butter, coconut oil and cacao butter. 
4. Add lecithin, melted coconut butter, coconut oil and cacao butter to the mix in the blender, blend thoroughly.
5. Pour on top of the base, place in the freezer for 2-3 hours to set or until firm.
6. To serve allow the cake to melt slightly on edges, remove the tin, decorate as desired. Please note fresh lime slices can leave a bitter taste on top. 
7. The tart can be stored in freezer for a few weeks, though tastes best defrosted, and stores well in the fridge for a few days. 

Source
http://www.vogue.com.au/beauty/wellbeing/the+dessert+recipe+thats+healthier+than+most+breakfasts%2C37077?utm_source=outbrain&utm_medium=cpc&utm_campaign=outbrain_amplify

Chocolate Doughnuts No One Would Guess Are Healthy

I know what you're thinking. Chocolate frosted doughnuts on a health and fitness site? They have to taste like cardboard, right? But no. Oh no. Seriously. These. Are. So. Good! Like wouldn't-guess-that-there-are-chickpeas-in-these-doughnuts GOOD!

Yes, you heard right. There are chickpeas in these delicious doughnuts, adding protein, fibre, and a satisfying softness. Obviously, at 180 calories, these aren't something you'd make and eat every day, but since each baked doughnut offers 4.5 grams of fibre and 5.1 grams of protein, these are the perfect healthier way to conquer your doughnut cravings. 

OK, enough talk. You want these in your belly right now, so start baking. The batter is easy to whip up, and don't fret if you don't have a doughnut pan — just use a muffin tin instead. Decorate as you like, and enjoy right away, since these babies taste best freshly made.

Vegan Chocolate Frosted Doughnuts

Ingredients

Doughnuts:
1 cup chickpeas, rinsed and drained
1/2 cup unsweetened almond milk (or soy)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons vanilla extract
1 teaspoon apple cider vinegar
1/2 teaspoon salt
1/2 cup sugar
3/4 cup vegan chocolate chips
1 cup white whole-wheat flour
Frosting:
1/2 cup vegan chocolate chips
1 tablespoon unsweetened almond milk (or soy)
1/2 tablespoon vanilla
1/4 cup organic powdered sugar

Directions

1. Preheat oven to 175ºC.
2. Place the chickpeas, almond milk, baking powder, baking soda, vanilla, apple cider vinegar, salt, and sugar in a blender. Blend until smooth.
3. Melt the chocolate chips in the microwave in a large glass mixing bowl. Pour in the pureed mixture and flour, and stir until a thick batter forms.
4. Spray two doughnut pans with cooking spray.
5. Using a small spoon, carefully fill each doughnut well, smoothing out the batter with the back of the spoon.
6. Bake for 8-10 minutes.
7. Allow to cool in the pan for 5 minutes before moving to a cooling rack.
8. While they're cooling, make the frosting. Melt 1/2 cup of chocolate chips in a small bowl. Stir in the almond milk, vanilla, and powdered sugar.
9. Spread onto each doughnut, decorate as you like, and enjoy immediately!
10. Store uneaten doughnuts in an airtight container and enjoy within a day or two.

Information

Category:

Desserts, Doughnuts

 

Yield:

12 doughnuts

 

Cook Time:

45 mins

Nutrition

Calories per serving

180

Source
http://www.popsugar.com.au/fitness/Healthy-Vegan-Chocolate-Frosted-Doughnut-Recipe-37053576