15 Healthy Recipes Which Will Satisfy Your Sweet Tooth
Healthy food. It’s something that we’re all trying to eat more of whilst still doing our best to avoid. When what’s really good for us doesn’t taste like a grilled cheese sandwich, it can be pretty hard to stomach and even though we try our best, we still find ourselves wallowing in chocolate wrappers and sinking in buckets of fries.
Fear not, my friend. Your days of tasteless, healthy food are over because there’s a whole load of recipes out there which will not only do your waistline a favor but also taste amazing. It turns out, you can have your cake and eat it and it will make you look completely smokin’.
Almond Butter Stuffed Dates
If I had it my way, all dates would come with a mandatory butter side dish. Whilst these stuffed dates won’t keep you warm at night, they sure will conquer your sweet-tooth cravings in less than 30 seconds.
Dates, Nut butter and Cocoa powder for dusting
Slice open as many dates as you want (it’s best to eat them fresh). Fill each date with a generous teaspoon of almond butter and dust with cocoa powder.
Chilli and Beetroot Brownies
It turns out, you can have chocolate without all of the guilt. This brownie recipe is incredibly rich, satisfying and packs all the punch of a chocolate fountain. Check out the recipe here and get cookin’.
1 cup of buckwheat flour (200g), 2 bananas (300g), 1 small beetroot (80g), 12 tablespoons of maple syrup, 8 tablespoons of raw cacao powder, 3 tablespoons of coconut oil, 4 tablespoons of chia seeds with 10 tablespoons of water (soak for 10 mins) and 2 tbsp chili flakes
Start by pre-heating the oven to 390°F. Then place the beetroot in a baking tray and place the tray in the oven. Let the beet cook for about an hour, until the skin can be easily peeled off. At this point remove it from the oven and allow it to cool.
Once it’s cooled, peel the skin off and place the beet in a food processor with the all the remaining ingredients and blend until smooth. If you’re adding cacao nibs, goji berries or raisins stir them in now. Turn the oven down to 350°F
Line a baking tray with coconut oil and then evenly spread the mixture. Bake for about twenty minutes.
Baked Banana Cheesecake
Get your fix of cheesy goodness with this amazing recipe. Don’t believe that it’s as good as the real thing? Roll up your sleeves, my friend, and prepare to eat your words. And your cake.
50g butter, 75g finely crushed oatcakes, 50g cream crackers, 1 tbsp cocoa, plus extra for dusting, 1 tbsp of very finely chopped salted peanuts, plus 1 tbsp to scatter over (optional)
2 small ripe bananas, juice 1 lemon, 2 x 250g tubs ricotta, 200g tub Greek yogurt, 4 large eggs, 1/2 tsp sugar-free vanilla extract, 2 tbsp cornflour, 200ml double cream
Heat oven to 350°F and lightly oil a non-stick loose-based 22cm cake tin. Melt the butter in a pan and stir in the oatcakes, crackers, cocoa and the chopped peanuts until well coated. Press into the base of the tin to make a firm layer, then bake for 10 mins. Remove from the oven and turn up the heat to 420°F
To make the topping, mash the bananas with the lemon juice in a large bowl, then beat in the ricotta, yogurt, eggs, vanilla and cornflour until everything is very well mixed. Pour onto the biscuit base and bake for 10 mins, then turn the oven down to 230°F and cook for an additional 25 minutes. Turn off the oven and leave the cheesecake inside to cool. When cold, chill for 3-4 hrs.