This is a guest post by Eatable. Eatable is the love child of Ash and Em. It was born out of their shared food intolerances and desire to make cooking for themselves healthy, luscious and simple. Ash and Em want to share their food and ideas with the world through Eatable, because they believe food is life. Make sure sure you check out their website for more great recipes!
Feel like something sweet? Chocolatey? Indulgent? What if we told you that you could have all of those things, without feeling guilty or that you’re “missing out”? Eatable is all about creating food that’s luscious, allergy-friendly and simple. We love making desserts that are loaded with superfoods and are oh-so delicious – not to mention healthy!
Here are our top three desserts that are actually good for you:
No-Bake Fudge Cake
This cake is 90% raw and was inspired by the Petite Kitchen. We started making her fudge recipe and fell in love! We thought “hey, I bet we could make a cake outta this stuff!”… Whad’ya know, we could, and so can you!
Why it’s good for you: except for the black beans it’s raw, which means that the nutrients of the raw ingredients have not been damaged by cooking (heat). Read more about why raw cacao and coconut are amazing for you.
You Will Need
A blender/food processor
A colander or strainer
A cake or pie tin
Baking paper or plastic film
1 cup activated buckwheat
4 medjool dates
1/4 cup coconut oil
1 can organic black beans, drained
1/4 cup raw honey
1/4 cup raw cacao
1/3 cup coconut oil
1 tsp pure vanilla extract
a pinch of sea salt
1. Prepare the cake tin by lining it with baking paper or plastic film. This will keep the cake from sticking to the pan.
2. Place all ingredients for the base – buckwheat, medjool dates and coconut oil – into a blender and blend until mixture sticks together to the touch.
3. Pour into prepared tin, spreading to the edges with a spatula.
Tip: If the mixture sticks to the spatula, dip it in water then continue smoothing out the base.
4. Place tin in the freezer for at least 30 minutes.
5. Drain the black beans through the colander and and rinse thoroughly.
6. Place into the blender along with the rest of the fudge ingredients – raw honey, raw cacao, coconut oil, vanilla extract, sea salt.
7. Blend until smooth, scraping down the sides of the blender in intervals.
8. Remove the base from the freezer, pour the fudge over the base and spread evenly with a spatula.
9. Sprinkle with your choice of topping, we love crushed pistachio nuts.
10. Place back in the freezer for at least 1 hour.
This cake can be made well in advance and kept in the freezer. At least 30 minutes before serving, remove it from the freezer and place in the fridge or on a benchtop away from direct sunlight.
Chia seeds are native to South and Central America (hola hola!); rumour has it the Aztecs loved these fibre-packed seeds and used them as a form of currency… you know, back in the day when people bartered instead of using cashola.
Why it’s good for you: You will find chia seeds listed as a “superfood” in many cases, because of their Omega-3, -6 and -9 fatty acids + soluble and insoluble fibre content, which assists in many vital functions including balancing blood sugar levels. It also contains more calcium, per weight, than milk + magnesium and boron, which help your body to absorb calcium.
We can’t go past a throw-it-in-the-fridge dessert that you can make amidst doing a million other things!
You will need
A mixing bowl
Smaller bowls/glasses/jars (around 6) for serving
1/2 cup chia seeds
200ml can coconut cream
1/8 cup coconut nectar
1 tbs raw cacao
1 tsp vanilla essence (watch that it’s allergist-friendly)
1 flat tsp/3 decent shakes cinnamon
1. Measure all ingredients, place into mixing bowl and stir until combined.
2. Pour into prepared bowls/glasses/jars and place in the fridge overnight.
Tips: wash the mixing bowl and utensils immediately. Chia seeds are very sticky – which we love, hence we make mousse from it – but it can be tough to clean up if you leave it to soak in the sink!
Sometimes you just want to eat cake… it’s ok, we’re all human… we need cake!
Gluten-Free, Vegan Beetroot Cake
If raw desserts just aren’t your thing (yet), try this baked cake that is more than what it seems…
Why it’s good for you: Say hello to beta carotene and everything else that beetroot is good for, the goodness of cacao and the sweet, amazingness of coconut. If that’s not healthy enough for you, we’ve also added some mesquite powder; which is packed with protein, is low GI and has enough soluble fibre to keep you regular.
You Will Need
A small saucepan
A cake tin (25cm spring form)
1 ½ cups buckwheat flour
1/4 cup raw organic cacao
3/4 cup organic coconut sugar
1 tsp baking powder
1 tsp bicarb soda
1 tbs raw organic mesquite powder
1 tsp cinnamon
1 cup grated beetroot
1/3 cup coconut oil
1/4 cup cacao butter (buttons are the easiest to melt!)
3 tbs coconut syrup
1 1/3 cup filtered water
1 tbs vanilla extract
1. Preheat oven to 150°C (fan forced).
2. Line cake tin with baking paper.
3. Mix all dry ingredients in a bowl, then stir through beetroot with a spatula – set aside.
4. Place wet ingredients in saucepan and heat slowly until the coconut oil and cacao butter melt.
5. Pour wet ingredients into bowl of dry ingredients and mix with a spatula until just combined (don’t over mix!)
6. Pour into prepared cake tin.
7. Bake for 35 minutes.
Tip: You can use a smaller sized cake tin, just increase the cooking time by 5 minutes for every 5cm e.g. 20cm cake tin – bake for 40mins.