Chocolate/Date Honey Cookies - no added sugar!

Chocolate/Date Honey Cookies (x8-10)

Ingredients:

70g rolled oats

120g self-raising flour

80g dried dates, chopped

70g dark chocolate chunks/chips

2 tbsp cocoa powder

¼ tsbp all-spice powder

½ tsbp cinnamon powder

4 tbsp Honey (or date or maple syrup)

50g unsalted softened butter (or EVVO)

1 large egg, lightly beaten

Method:

1. Combine all dry ingredients in a bowl.

2. Add in all wet ingredients into the bowl and combine gently to make a non-sticky dough.

3. Preheat oven to 180 deg C (fan oven) and lined a tray with baking paper.

4. Shape the dough into balls, press to flatten to shape.

5. Arrange the cookies on the tray and bake for 15-20 mins till golden brown. ENJOY!

Load up on calcium with these fruity cheesecakes!

Mini Baked Lemon Cheesecake (x12)

Ingredients:

Base:

35g butter/oil (I used EVVO)

150g Ginger biscuits, crushed

Cheesecake:

1 tub (340g) low-fat Philadelphia cream cheese(room temperature)

1 large egg

1½ tbsp plain flour (I used coconut flour)

½ tbsp vanilla extract

2 tbsp honey

100ml Greek yoghurt, full cream

1 lemon juice

Decoration:

Fruits of your choice

Method:

1. BASE – melt the butter in the microwave and stir in the biscuit crumbs. Press mixture into the base of the greased cake tin evenly and bake in a preheated oven at 170 deg C for 10 mins. Set aside to cool.

2. MAIN CAKE – mix the cream cheese in a mixing bowl for 2 mins until creamy and smooth. Add flour, vanilla, honey and beat in the egg and yoghurt. Mix for another 1-2 mins.

3. Spoon the mixture into the muffin tin and bake in 220 deg C for 10 mins.

4. Lower the oven temperature to 90 deg C and bake for another 40 mins till the cake is set and a bit wobbly.

5. Turn the oven off but leave the cake inside for 10-15 mins with the oven door ajar.

6. Remove the mini cakes from its tin and decorate with fruit slices of your choice. Drizzle with more honey if you wish. ENJOY!

Fruity chocolatey tarts with no added sugar! You’re kidding!

These fruity chocolate oat tarts are pretty and simple to make! Filled with dark Belgian chocolate and topped off with fruits on a tart case made of oats, bananas and date syrup, you can’t go wrong if you’re watching your diet. 😆

Fruity Chocolate Oat Tarts

Ingredients: (x6-8 pieces)

100g Oats

1 tbs coconut flour (or other flour)

1 medium ripe banana – mashed

30g honey/agave/maple syrup/date syrup

1 tsp sweet cinnamon powder

1 pinch salt

1 tbsp coconut oil (or EVVO)

Topping:

75g melted dark chocolate, melted with 2 tsp milk

Fruits of your choice – cut to size

Method:

1. Mix all the ingredients together in a bowl. (I use date syrup here).

2. Grease a muffin tray and press the dough to take the shape of a tart.

3. Melt the chocolate in the microwave with the milk. Stir well and spoon about half way into the tarts, leaving space for the fruit topping.

4. Preheat oven to 180 deg C.

5. Bake for 15 mins till brown.

6. Arrange the fruits over your tarts and drizzle honey over them if you wish for extra sweetness. ENJOY!