healthy desserts


Recipe: Low Cal Strawberry Cheesecakes

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(per serving) 116kcal / 3.7 P / 14.8 C / 4.8 F

It’s not often that I want something sweet, but I am definitely a cheesecake fan from way back. I decided I want to whip up some little servings that would easily fit into my macros, and because they’re only 116 kcal per cheesecake, even those with the strictest macros can probably fit one in.

As a tip, you don’t have to use rolled oats, feel free to use quick oats instead to skip out the food processor step.


  • 1 cup oats

  • 8 tbsp unsweetened apple sauce

  • 300g (10.5oz) light cream cheese

  • 1.5 tbsp honey

  • 1 cup mashed strawberries

  • 1 tsp tapioca flour

  • 1/2 tsp vanilla bean extract

  • Coconut oil


  1. Preheat oven to 145C (300F)

  2. If using rolled oats, place oats into a food processor or blender to chop up (or just use quick oats)

  3. Combine oats and applesauce in a bowl

  4. Grease a muffin tray with coconut oil

  5. Spoon oat mixture into muffin tray to create the base of the cheesecake

  6. Place in the oven for 7-9 mins (the mixture should still be slightly soft when removed from the oven)

  7. In a clean bowl take cream cheese and honey and whip them together (either allow the cream cheese to sit on the bench for an hour so you can do this by hand, or use an electric beater)

  8. Add strawberries and vanilla to cream cheese mixture and stir well

  9. Once the cheesecake bases have cooled slightly (still in the muffin tray) scoop filling mixture on top and place back in the oven for a further 20 mins

  10. Remove before the tops are completely solid (this would be overdone)

  11. Allow to cool on the bench before transferring cheesecakes into the fridge for 2 hours up to overnight before serving

  12. Keep stored in the fridge


Recipe: Macadamia & Choc Squares

So this started off as a basic idea, which I changed about 5 times before I was happy with the final outcome, and I am so glad I did because ohhh boy these are amazing (if I may say so myself). Not something to consume every single day, but a much better dessert option than most things you'll find in a store. Enjoy!

Makes 12 slices
(per 1) Carbs 50g / Fat 31g / Protein 8g / Calories 488

Slice Ingredients

  • 20 large dates (pitted)
  • 2 cups of raw cashews
  • 2 cups of desiccated or shredded coconut (with the lowest fat content you can find)
  • 10 tbsp cocoa (or cacao) powder
  • 2 tbsp cacao nibs
  • 2 tbsp rice malt syrup
  • 2 tsp vanilla essence 
  • roughly 1/4 cup of water
  • 1/2 cup of macadamias

'Ganache' Ingredients

  • 200g (7 oz) dark chocolate (or cacao. We are talking over 80% cocoa here, not milk chocolate)
  • 200g (7 oz) coconut cream
  • 2 tbsp rice malt syrup (or manuka honey if you prefer)


  1. Place cashews, coconut, dates, cocoa (or cacao), cacao nibs, rice malt syrup and vanilla essence into a food processor. Turn on the processor and allow the ingredients to be broken down.
  2. Once they are no longer whole begin adding in small amounts of water until the mix is able to hold itself together and forms a ball in the processor.
  3. Remove the mix from the processor and mix through 1/2 a cup of macadamia nuts (chopped or whole, your choice)
  4. Take a baking tray (lined with baking paper), or square muffin tray (each square lined with a small amount of coconut oil) and firmly press the mix into the tray, place this in the fridge.
  5. Now to make the 'ganache' topping take a double-boiler, or a saucepan with water in it and a bowl sitting over the top, keep on a low heat so the water in the pot can simmer. In the bowl place the coconut cream, dark chocolate and sweetener of your choice (rice malt syrup or manuka honey). Keep the water at a low temperature and stir the mix occasionally until it is fully melted and mixed together well.
  6. Remove your base ingredients from the fridge and pour the 'ganache' topping over the base. Place back in the fridge for an hour (or until completely cooled) before serving.
  7. Best stored in the fridge.