Lola Berry’s top 5
healthy sweet treats
Nutritionist Lola Berry is famous for making healthy food sexy and fun – even for the sweet-fanged among us.
Here are five of her favourite sweet treats. They’re not just good for you… they’re easy as well.
1. Lemon pie bites
Check out the picture above. They taste as good as they look, and it’s a walk in the park to make. Makes about 24 balls (and they freeze really well)
1½ cups of almond meal (same as almond flour)
½ cup of desiccated coconut
3 tbs of maple syrup
Juice of 3 lemons
Zest of one lemon
Seeds of one vanilla pod
½ a cup of melted coconut oil
Pinch of Himalayan crystal salt
1 cup of shredded (or desiccated) coconut for rolling
Pop all your ingredients into the blender, and then when they’re all mixed together, spoon the mixture out and roll into little balls (which is much easier with wet hands). Then roll in the shredded coconut and pop them in the fridge for about 20 minutes to firm up. Store in the fridge and you’ve got the perfect tangy treat. These are Lola’s personal favourite.
2. Raw date fudge balls
Just three ingredients, with no cooking required, which makes this a great recipe for the kids. All ingredients are high in iron, which helps to keep our energy levels sustained. It’s also a real winner for pregnant mothers. You could also add a handful of goji berries and a pinch of allspice.
1 cup of dates
1 cup of walnuts
1 heaped tbs of raw cacao powder
Form ingredients into small balls, sprinkle with additional raw cacao powder or desiccated coconut.
3. Lola’s fruit crumble
Such a simple recipe, yet so awesome. It tastes especially amazing with a scoop of coconut ice cream, and serves 6.
6 large granny smith apples, peeled, cored and diced into 2cm pieces
1/2 a punnet of berries (Lola uses blueberries but you can use whatever you like)
1 lemon, juice only
1 vanilla pod, seeds scraped
2 tsp ground cinnamon
2 cups almond meal
1/2 cup flaxseed meal
1 tsp nutmeg
2 tbs coconut sugar
1/4 cup extra-virgin coconut oil, melted
1/4 cup chopped, macadamia nuts
1/4 cup flaked, almonds
Preheat oven to 180C. Place the apples in a pie dish with lemon juice, vanilla seeds and 1 tsp of cinnamon. Mix until apples are evenly coated. In a bowl, combine almond meal, flaxseed meal, nutmeg, remaining cinnamon and coconut sugar. Stir in coconut oil and mix well until mixture resembles sand. Cover apples with topping mixture and place in oven. Bake for 40 minutes or until apples are tender and topping is golden. Sprinkle over chopped macadamias and almonds. Serve with a scoop of organic coconut ice cream, or some biodynamic whole-milk yoghurt.
4. Chocolate & Coconut Cupcakes
These little beauties are deliciously healthy, but they are also quite sweet. Makes 15 cupcakes.
1/2 cup coconut flour
1/2 cup raw cacao powder
1/2 tsp salt
1/2 tsp bicarb soda
1 cup coconut sugar
1/2 cup extra-virgin coconut oil, melted6 organic, free-range eggs
For the frosting…
3 cups coconut sugar
1 tsp spirulina
1/4 cup nut, quinoa or rice milk
1/4 cup organic desiccated coconut (for decorating)
1/4 cup of goji berries (for decorating)
Preheat oven to 180C. Line a patty tin with paper cupcake liners. In a medium-sized bowl combine coconut flour, cacao, salt, bicarb soda and coconut sugar. In a separate large bowl whisk the eggs and melted coconut oil. Add to dry ingredients and mix until well combined. Pour mixture evenly into cupcake liners. Bake for 15–18 min or until skewer inserted into the centre comes out clean. Cool for 5 min in tin, then remove and place on wire racks to cool completely.
To make frosting, place coconut sugar in a mini food processor or spice grinder and whiz to a fine powder. Using an electric mixer, cream the butter in a large bowl until it is soft and pale. Gradually add the powdered coconut sugar while beating. Add the milk and spirulina and continue beating until well-combined. Spread frosting onto cupcakes and sprinkle with desiccated coconut and goji berries.
5. Fig and cinnamon muffins
Lola loves figs, so she’s always looking for a spare moment to whip up a batch of these. These can be stored for up to a week in an airtight container. They taste amazing with a dollop of ricotta. It’s a short season for figs, so if you can’t get your hands on fresh fruit, use dried ones. It will change the texture a little, but that’s half the fun of baking. This recipe makes 12 muffins.
1 cup quinoa flour
1 cup coconut flour
1/2 tsp baking soda
1/4 tsp pink salt
1/2 tsp ground cinnamon
3 organic, free-range eggs, lightly beaten
1 cup coconut milk
1/2 cup extra-virgin coconut oil, melted
1 vanilla pod, seeds scraped
2 ripe bananas, mashed
1/2 cup maple syrup
1 cup chopped fresh figs
Preheat oven to 180C. Line muffin tins with paper cupcake liners. In a large bowl combine flours, baking soda, salt and cinnamon. In another bowl combine eggs, coconut milk, coconut oil, vanilla seeds, bananas, maple syrup and figs. Mix well. Add to dry ingredients and mix well. Spoon mixture into cupcake liners until 3/4 full. Bake for 15–20 min or until golden and a skewer inserted comes out clean.
Get more of Lola’s recipes in her new book The Happy Cookbook.