Did someone say ‘chocolate dessert’ and ‘healthy’ in the same sentence? Yes, we did! Now you really can have your cake and eat it thanks to these NutritionConfidence recipes from award-winning chef, Vanessa Marx! So grab a spoon, and dig in!
GLUTEN AND SUGAR FREE BROWNIES
(Makes 48)
Ingredients
200 g raw cocoa paste (solid)
375 g ground almonds
6 whole free-range eggs
250 g xylitol
300 g cocoa butter
50 g desiccated coconut
3 tablespoons cocoa powder
1 teaspoon baking powder
Method
Preheat the oven to 160 C
Grind together the cocoa paste, ground almonds, coconut, cocoa powder & baking powder.
Whisk together the eggs and xylitol until light and fluffy and the xylitol is dissolved.
Melt the cocoa butter.
In a large bowl, fold together the ground cocoa mixture & the egg mixture until combined.
Fold the warm cocoa butter into the mixture until all combined.
Pour the batter into a greased baking dish and bake for 30-40min until set.
Leave to cool a pond then slice into squares.
RAW AVOCADO CHOCOLATE MOUSSE
(Makes 4 portions)
Ingredients
- ripe avocado
1 ripe banana
1 orange
3 tablespoons cocoa powder
2 tablespoons xylitol
Method
Cut the avo in half. Remove the pip from the centre and discard. Remove and discard the skin too.
In a food processor, add the avo, banana, cocoa powder, and xylitol.
Zest and juice the orange and add both to the food processor.
Blend the mixture until completely smooth and dark chocolate brown. The sweetness and darkness can both be adjusted by adding more or less xylitol and cocoa powder. The xylitol can also be substituted with honey, a low calorie or non-nutritive sweetener.
You can remove the orange and replace with another flavour variation like cinnamon, lemon zest etc.
Spoon the mousse into 4 glasses for serving and refrigerate until ready to serve.
Serve with fresh fruit or biscotti
For more healthy recipes in association with ADSA (Assocation for Dietetics in South Africa), visit the Nutrition Confidence blog.
