HELPING US MAKE BETTER MEAT CHOICES GUILT-FREE SWEET TREATS

SWEET without SIN

Dessert continues to remind us of a bit of sinful pampering. The latest trend, however, is for "healthier" desserts - fewer ingredients, less sugar... less sinful

CASHEW CREAM & MATCHA CHEESECAKES Serves 6

INGREDIENTS: Base: 2 dates, pips removed 40g fine dessicated coconut 50g almonds 35g pistachio nuts 30ml (2 dessert spoons) coconut oil, melted 2,5ml (½ tsp) cinnamon 2,5ml (½ tsp) salt

Filling: 300g cashew nuts, soaked in water overnight 90ml coconut cream 25ml runny honey 10ml (2 tsp) vanilla essence 90ml coconut oil

Topping: 250g mascarpone 10ml (2 tsp) matcha powder (optional) 15ml (1 dessert spoons) honey

METHOD: 1. Line 6 individual ramekins or small baking tins (10cm diameter) with baking paper and spray well with cooking spray. 2. Base: Mix together all the ingredients in a food processor until it’s fine and crumbly. 3. Divide equally among the pans and press down firmly on the bottom to form a base. 4. Filling: Mix the cashew nuts, coconut cream, honey and vanilla essence together in the food processor (around 5 – 7 min) until very smooth. 5. Add the coconut oil and mix through. 6. Divide equally among the prepared baking pans and leave in the refrigerator for around 4 hours or until set. 7. Topping: Mix the mascarpone, matcha powder and honey in a large bowl. 8. Fill an icing bag with the mixture. 9. Decorate the individual set cheesecakes with the matcha cream, using a star nozzle to create pretty flowers.

Cashew Cream and Matcha Cheesecakes This is a gluten-free cheesecake recipe, and if you replace mascarpone with coconut cream, also dairy-free. Matcha is a green tea powder available from health stores. The sweetness of the honey creates a perfect balance with the bitterness of the matcha and complements the delicate tea flavour.

GLUTEN-FREE AND LOW-CALORIE WAFFLE CONES Makes 8-10

ICE-CREAM WITH AVOCADO, MINT AND LIME Serves 4

INGREDIENTS: 100g almond flour 1g psyllium husks 1ml (¼ tsp) salt 2,5ml (½ tsp) vanilla essence 40g Erythritol of Xylitol (sweetener) 60g butter, melted 2 eggs 125ml (½ cup) milk

METHOD: 1. Mix the almond flour, psyllium husks and salt in a large mixing bowl. 2. Mix the vanilla essence, sweetener, butter, eggs and milk together in a medium sized bowl. 3. Add the wet ingredients to the dry ingredients and mix together well. 4. Preheat the waffle iron over medium heat. 5. Use 30ml of the mixture at a time to form each individual waffle and bake for 2-4 min on each side or until golden. 6. Roll each waffle into a cone shape and set aside for 5-10 min. 7. Alternatively, keep them flat and serve the ice-cream on top.

NOTE: For this recipe you need an Italian waffle pan, a pizelle. INGREDIENTS: 4 avocados, skins and stones removed 250ml (1 cup) cream or coconut cream large handful of mint leaves 40ml (2 tsp) lime juice grated rind of 3 limes 75g Erythritol of Xylitol (sweetener)

METHOD: 1. Mix together all the ingredients in a food processor until smooth. 2. Fill a small non-stick bread baking tin with the mixture, cover with plastic wrap and freeze overnight. 3. Use a chilled ice-cream scoop or spoon to dish up the ice-cream and place in your cone or over waffle.

ICE-CREAM WITH BANANA, MANGO, TURMERIC, GINGER AND COCONUT Serves 4

INGREDIENTS: 350g bananas, cut into thick pieces and frozen 100g mango, peeled, flesh cut into large pieces and frozen 2,5ml (½ tsp) turmeric 5ml (1 tsp) ginger, finely chopped 60ml (¼ cup) coconut cream

METHOD: 1. Mix together all the ingredients in a food processor until smooth. 2. Fill a small non-stick bread baking tin with the mixture, cover with plastic wrap and freeze overnight. 3. Use a chilled ice-cream scoop or spoon to dish up the ice-cream and place in your cone or over waffle.

SA CONNOISSEUR LOVES: How these desserts use healthy, good-for-you ingredients such as avocado, beetroot, ginger and tumeric. Plus choosing fats such as coconut butter and coconut oil contain lauric acid, which is thought to help strengthen our immune system and accelerate our metabolism.

BLACKBERRY AND BEETROOT YOGURT ICE-CREAM Serves 4

INGREDIENTS: 150g red beetroot 150g frozen blackberries small handful of mint leaves 40g Erythritol or Xylitol (sweetener) 250g mascarpone

METHOD: 1. Preheat the oven to 200 °C. 2. Wrap each individual beetroot in foil and roast for 60 min or until cooked. 3. Remove from oven and allow to cool. Remove skins. 4. Mix the beetroot, blackberries, mint leaves, sweetener and mascarpone in a food processor until smooth. 5. Fill a small non-stick bread baking tin with the mixture, cover with plastic wrap and freeze overnight. 6. Use a chilled ice-cream scoop or spoon to dish up the ice-cream and place in your cone or over waffle.

RASPBERRYANDYOGURT ICE LOLLIES Serves 6

INGREDIENTS: 560g double-cream yogurt 90g honey grated rind of 2 limes 250g fresh raspberries

METHOD: 1. Mix together the yogurt, honey and grated lime rind in a medium sized bowl. 2. Divide the mixture equally among the individual lolly containers (125 ml). 3. Mash the raspberries roughly with a fork, retaining some texture, and fill up each individual lolly. 4. Put a teaspoon into each lolly and freeze for 4 hours or overnight.

Ice-cream three ways served in gluten-free waffle cones