Sunrise nutritionist, Sarah Di Lorenzo joined Weekend Sunrise to show how to prepare four delicious, but still healthy desserts that are sure to be the main event.
ESPRESSO BISCUITS
Ingredients –
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2 tablespoons of instant coffee
2 tablespoons of milk
1/2 cup of cocoa powder
1 teaspoon of baking
2 1/2 cups of almond flour
Pinch of salt
3/4 cup of extra virgin olive oil
2/3 cup of maple syrup
2 eggs
1 teaspoon of vanilla extract
1 cup of dark chocolate chips
Sea salt to garnish
Method –
Preheat the oven to 180 degrees. Link 2 baking trays with baking paper. Combine coffee and milk first in a bowl.
Next mix flour, cocoa powder, baking soda and salt.
Next mix the wet ingredients, oil, maple, vanilla and eggs. Add the coffee mix. Next add the dry ingredients and then the add the chocolate chips.
Make biscuits around 3 tablespoons of mix each, sprinkle with salt.
Bake for 10 minutes and then let cool completely.
HEALTHY BANOFFEE PIE
BASE
2 cups of mixed nuts (walnuts, cashew and almonds)
1 1/2 cups of Medjool dates
Caramel sauce
1 1/2 cups of Medjool dates
1/4 cup of cashews
1 cup of almond milk
Topping
1 can of coconut milk
4 sliced bananas
1/2 cup of crushed nuts
1/4 cup of dark chocolate drops
Method –
Soften the dates (pitted) and cashews by soaking them in boiling water for 10 minutes.
Put the can of coconut milk in the fridge.
Make the base by processing the nuts and dates in the food processor.
Line a pie dish with glad wrap and then mould the base into the pie dish by pressing it out. Then to the freezer.
Next for the caramel, blitz the dates, cashews and milk together until smooth.
Spread the caramel over the base, slice 2 of the bananas and back into the fridge.
Whip the coconut milk to cream with a blender. Then add to the bananas.
Add more sliced bananas and then spring the chopped nuts and chocolate chips.
Chill until serving.
PEANUT BUTTER CRUNCH CUPS
Ingredients –
1/2 cup of peanut butter
1/4 cup of coconut oil
1 teaspoon of vanilla extract
1/4 cup of honey
1/4 quinoa puffs (or rice puffs)
Sea salt to sprinkle over the top
1/4 cup of dark chocolate chips
1 teaspoon of coconut oil
Method –
Line a muffin tray with cupcake liners or use a silicone muffin tray.
Mix the peanut butter, coconut oil, vanilla and honey into a bowl and mix well.
Add the quinoa puffs or rice puffs and mix.
Add to the muffin trays and then into the freezer for 30 minutes.
Next melt the chocolate and add coconut oil.
Drizzle over the top of each, sprinkle some sea salt and back into the fridge to set.
STRAWBERRY MOUSSE
Ingredients –
1 cup of coconut cream
1/3 cup of maple syrup
2 cups of chopped strawberries
Extra strawberries for decorating
Method –
Clean and slice the strawberries. Add to a blender or food pressor with the maple syrup.
Beat the coconut cream until it is thick and forms peaks. Fold in the mixture with the 1/2 the strawberry puree.
Add the puree to the bottom of 4 glasses. Add the mix and then put into the fridge overnight.
Serve with fresh strawberries.