Reducing your sugar intake is one of the BePure nutritional principles, but that doesn't mean you can't enjoy a sweet treat every now and then. We're all about living a healthy, balanced lifestyle, that works long term.
Here are our 4 most popular sweet treats from last year (in no particular order) - Enjoy!
Ingredients (serves 2):
1 cup coconut water
1 cup coconut milk or cream (or 270ml can)
2 Tbsp cacao powder
5 medjool dates
1 Tbsp raw honey
1 Tbsp chia seeds
Handful of fresh mint leaves
Handful of ice (optional)
Place all ingredients in a blender and blend for 2-3 minutes until smooth, adjusting liquid for desired consistency.
Gluten Free, Dairy Free, Refined Sugar Free
2 cups ground almonds
1/3 cup coconut oil, melted
Pinch of salt
¼ tsp baking powder
1 tsp vanilla extract
Preheat your oven to 150C fan-bake and grease a 9-inch pie dish with coconut oil. In a food processor (or bowl) mix together all base ingredients and press into the pie dish. Prick the base with a fork and bake for 8-10 minutes until golden - although be careful as it browns quickly! Allow to cool for at least 30 minutes.
5 egg yolks
2 whole eggs
1 cup of lemon juice (4 lemons juiced)
1/2 cup honey
4 tsp arrowroot starch (mixed with a little water to make a paste)
Separate 5 eggs and save the whites for the meringue. Mix the yolks and 2 whole eggs in a small bowl. In a pan melt the honey over a medium heat and add lemon juice. Take off the heat and beat in egg mixture and slowly add the arrowroot paste. Return to a medium heat and stir continuously until thick. Pour into cooled tart case and allow to cool.
5 egg whites
1 Tbsp Honey
Zest of 1 lemon
Beat egg whites to a soft peak and add honey. The mixture should be thick and glossy. Bake at 150C for 10 minutes until meringue is cooked and has a shiny golden topping. Remove from oven and allow to cool. Garnish with lemon zest and serve at room temperature!
3 Tbsp. cacao or cocoa (cacao is just unroasted cocoa – so it contains more antioxidants)
2 cups desiccated coconut
3 Tbsp. peanut butter
3/4 cups dried fruit eg. Sultanas, apricots, dates, figs etc.
½ cup nuts and seeds eg. Almonds, sunflower seeds, pumpkin seeds, walnuts etc. (Perferrably soaked)
1-2 Tbsp. coconut oil
1 Tbsp. raw honey or 100% real maple syrup
Place all ingredients except the honey/maple syrup in a food processor and blend until it forms clumps (add more coconut oil if the mixture is too dry). Continue blending and slowly pour in the honey/maple syrup. The mixture will be slightly sticky. Roll into snack sized balls and refrigerate. The bliss balls are ready to eat straight away, but will firm up more in the fridge.
Ingredients (Serves 2)
2 large bananas
2 large eggs
1/2 cup ground almonds
1 tsp baking powder
Coconut oil or butter for frying
Mash the bananas with a fork until no lumps remain. Beat in the eggs with the fork and then add the ground almonds and baking powder, mix until a smooth batter forms.
- Heat a large frying pan over a medium heat, add 1 tsp of coconut oil or butter to the pan.
- Drop spoonfuls of batter onto the hot frying pan. Cook for 3 minutes, flip the pancakes over and cook for a further 1-2 minutes.
- Serve these with butter, fresh fruit, cream/yoghurt or sugar free blueberry and chia seed jam.
If you give this a go, we'd love to see the result! Tag us in your pictures with @bepurebenwarren for your chance to be featured on our Instagram account.
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