Easter is the perfect time for anyone with a sweet tooth, but after the long weekend has passed it can be hard to get back to healthy eating! Sometimes temptation can get the better of us and the sweet cravings won’t leave. So here are some healthy alternatives to get you back into the swing of things…
Chocolate Nut Pancakes
25g coconut flour
25g chocolate flavour whey or rice protein powder
30g whole porridge oats (use gluten free oats if preferred)
2 medium sized eggs
1 egg white
1 tsp cocoa powder
1 tsp stevia (or natural sweetener of your choice)
20g dark chocolate (minimum 70% cocoa),
grated 15g crunchy peanut butter (no added sugar)
10g organic coconut oil
MAKES 5 PANCAKES
Put all of the ingredients except for the oil into a blender and mix together. Add a dash of water if necessary to achieve the right consistency. The mixture should be quite thick yet runny enough to pour. Heat some of the coconut oil in a large non-stick pan over a medium/high heat. Pour one quarter of the mixture into the centre of the pan. Move the pan around gently to even out the mixture into a circular shape. When small holes appear in the pancake, turn or flip it over and heat on the other side for 1-2 minutes. Transfer pancake to a plate. Add more oil to the pan and repeat the process with the remaining batter. Store in an airtight container and refrigerate for up to 2 days.
Serving suggestion: Serve with a dollop of Greek yoghurt, black cherries (fresh or frozen) and some grated dark chocolate.
Chocolate & Coconut Bark
80g organic coconut oil
3 tbsps organic cocoa powder
1 tsp stevia (or natural sweetener of your choice)
80g chopped nuts
50g chocolate flavour whey or rice protein powder (optional)
SERVES 6
A low carb treat that tastes truly indulgent and will satisfy any sweet tooth. You can use any type of nuts. Hazelnuts, brazils, macademias or pistachios work very well. Chop them roughly to add extra texture. Chocolate & coconut bark Line a baking tray with baking paper and put in the freezer. Melt the coconut oil gently in a pan over a medium/low heat. Add the cocoa powder and stevia. Stir well to combine. Remove from heat. Stir the nuts and protein powder into the mixture. Add a little cold water so that the consistency is thick but pourable. Remove baking tray from freezer and pour the mixture onto the baking paper, spreading evenly to desired thickness. Place in freezer on a level shelf and leave for 20 minutes. Freeze for up to 2 weeks.