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Dessert Your Valentine With Love

In the February 2017 issue of Essays Of Africa magazine, Caralishious keeps your Valentine on a healthy track with these low-carb desserts.

Chocolate Granola With Coconut Cream

The many seeds in this recipe ensure a great balance of healthy fats.

Ingredients

1 cup coconut pieces

1 cup oats

1/4 cup cashew nuts

1/4 cup chia seeds

1/4 cup pumpkin seeds

1/4 cup linseeds

1/4 cup sultanas/goji berries/chopped dates

1/4 cup coconut oil melted

4 tbsp. maple syrup/xylitol/raw honey

2/3 tbsp. cacao powder

Method

Preheat oven to 180 degrees Celsius. Add all ingredients to a mixing bowl and combine well. Line baking sheet with tray baking paper and cover with granola mix. Bake in the oven for 25 to 30 minutes until crisp but not burnt. Serve topped over half a cup of unsweetened coconut cream. Store leftover granola in glass jar – it keeps for up to two weeks.

Paleo Vegan Brownies With Coconut Milk Ice Cream

A decadent brownie recipe that is free from refined flours, sugars and all the other nasty stuff.

Yields 16 brownies | Ready in 45 minutes

Ingredients

85 g cacao powder

1 tbsp. coconut oil

1 tbsp. coconut butter

1/4 cup arrowroot

2 tsp. water

1/3 cup desiccated coconut

1/4 cup maple syrup

1 cup coconut sugar

1 tsp. vanilla extract

1/2 cup crushed macadamia nuts

Pinch salt

1 1/2 almond meal (ground almonds)

1/2 cup desiccated coconut to decorate

Caralishious Peanut Butter Flavoured Coconut Milk Ice Cream

Method

Preheat the oven to 180 degrees Celsius and line a 22cm x 22cm baking dish with tinfoil. Spray the tinfoil with a little coconut oil spray to prevent sticking. Gently melt coconut butter and coconut oil in a double boiler and stir until smooth. Add cacao powder to melted coconut oil and butter and stir with a whisk until well combined and liquid. In a large mixing bowl combine arrowroot, water, and maple syrup and use a whisk to stir them together, breaking up any lumps.

Add in coconut oil and cacao mixture, along with the coconut sugar, vanilla extract, and salt, and stir well. Add in almond meal, desiccated coconut and macadamia nuts and stir, creating a thick and uniform batter. Use a spatula to spread the batter evenly into the bottom of the lined baking dish, and smooth the top. This batter is much thicker and stickier than traditional brownie batter, so you’ll definitely have to use the spatula to spread it well.

Bake for 30 minutes, until the top looks crinkly and your whole house smells like rich, chocolate brownies. These brownies are very sticky when hot, so you need to wait for them to cool completely before cutting them into squares – you can place them in the fridge to speed the process along. Once they are cool, cut them into 16 squares.

To serve, place on a dessert plate, sprinkle with desiccated coconut and top with three generous scoops of Caralishious Coconut Milk Ice Cream. Can be stored at room temperature in an airtight container for up to a week, or in the fridge for longer.

Click here to see more recipes by Caralishious or get a copy of Essays Of Africa January/December 2016 magazine from CNA, Pick n Pay, Woolies and Exclusive Books.

Recipes and images supplied by Caralishious.

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