Ok so Im on a sugardetox. Did you ever try that? Its not that tough at all. Maybe because I dont eat much refined sugar anyway but I was told Ill have a crash about 10 days into it…and I havent yet. Ive been doing it for about 12 days now so we will see right?
Anyway the toughest thing about it is that you cant have fruit and you cant have dried fruit. But because most my desserts have dates in them I thought it wasnt great, so I had to come up with a biscuit that has no dates in it and here it is.
It is absolutely delicious and totally sugarfree (except the naturally occuring sugars in nuts) and just the right thing for a midday snack.
I hope you like them and if you do make them please tag me on Instagram Id love to see your creations.
Sugarfree pecan hazelnut biscuits
Delicious sugarfree protein biccies
Place the first seven ingrediets in a food processor and blend until combined and sticky. Refrigerate until firm.
While the cookie dough is firming up, blend the remaining ingredients in a food processor until very creamy. Also refrigerate. It has to be frm enough to pipe but not too firm.
Now roll the dough between two sheets of cling film, it will be hard to roll out and will crumble. Get a cookie cutter and cut an even amount of biscuits.
Remove the beetroot filling from the fridge and pipe onto half of the biscuits leaving a bit of an edge. Place the other half of the biscuits on top and press gently down.
Warning you will have some filling left but hey you can always spread it on toast and have pink toast right.
These will ot keep for long, maybe 4-5 days as the filling will go sour. So enjoy within that time.
I’m not sure How I came up with this idea, I just wanted something really fruity and not too heavy. Sometimes I find chocolate a bit too much. So I thought and thought and while I was putting my two monkey to bed this idea came into my mind. Citrus fruit is so refreshing, add some goji berries and you have a treat full of nutrients, vitamins and antioxidants.
Did you know that fruit that goes brown once cut open (I’m thinking apples, bananas, pears) have very little antioxidants on their own and fruit that never changes colour when cut open has a lot, blueberries for example? I didn’t know that and only recently found out. So this is why we put lemon juice on apple when we cut them, to stop them oxidising by adding antioxidants. Makes sense right?
This along with the superfood goji and loads of nuts and seeds makes my delicious tartlets not only super yummy but also super healthy and do you know what also childproof. I made eight tartlets and five are already gone they’re so good.
But judge for yourself and as always let me know what you think.
You will need a high speed blender and 8 silicone muffin cases (approx. 5cm Ø). Actually a word of warning, these take a while to make or I was just very tired and experimenting didn’t help but I remember thinking, hopefully they are worth it and let me tell you they are.
Lemon Lime Orange and Goji Berry tartlets
Delicious superfood tartlets full of antioxidants and nutrients
For the base:
Place the first three ingredients in a food processor and blend until combined.
Divide by eight and press tightly into the muffin cases. Refrigerate.
For the filling:
Now place the next four ingredients into a blender and blend until very creamy. Slowly pour in 2 tbsp. of the 3 tbsp. coconut oil while still blending
Remove two thirds of the mixture leaving one third in the blender.
Now add the lemon and lime juice and peel along with 1/2tsp psyllium husk and 1/3 tbsp. coconut oil. Blend until well combined and creamy. Spoon one eighth into each muffin case and spread.
Take one third of the remaining creamy mixture and place into the blender.
Add orange juice and peel along with 1/2 tsp psyllium husk, 1/3 tbsp. coconut oil and 1/2 tbsp. goji berries. Blend until combined and creamy and spoon into the eight muffin cases. I didn't completely flatten this layer as I wanted uneven layers
For the last layer place the remaining filling into the blender and add the remaining goji berries, the remaining 1/3 tbsp. melted coconut oil and 1/2 tsp psyllium husk and blend until combined and creamy. Spoon into the cases and flatten.
Freeze overnight. defrost for at least an hour before serving
Do you know anyone who doesnt like blueberries or chocolate mousse? I dont. I also dont know anyone who doesn think chocolate and coffee is a great combo.
So to make things even better than great I combined the three and made a delicious blueberry and chocolate mousse tart which is vegan, gluten free and refined sugar free.
I brought it for dessert to an Easter dinner with all non-vegans and they all loved it. So as a result of that I only have a tiny slice left for myself.
But judge for youself and let me know what you think. Recipe is below
Blueberry Chocolate Mousse Mocca Tart
For the base:
Process the first six ingredients in a food processor until well combined.
Line a 15'X 4' tart tin with cling film and press the dough into it. Freeze for about 20
For the filling:
Blend the remaining ingredients except the coconut oil and cacao butter blueberries and coffee beans in a blender until smooth.
Continue blending on a low speed and pour the coconut oil and cacao butter and blend
until silky smooth.
Pour into the tin and refrigerate for at least 2 hours before serving.
Before serving decorate with blueberries and coffee beans