Archive | February, 2013

My favourite Sweet ‘treats’!

Fruit crumbleHUGE apologies for my lack of  posts recently.

I promise, I haven’t given up on n-ergise,  it’s just that a few big changes have come my way in the past few months which have kind of overtaken. One of the biggest being that I am pregnant! 7 months now, so only 8 weeks to go until our little boy is born!

Anyway, enough about that and on to the latest post…

We all have the odd occasion when we need a little sweetness in our life don’t we?! So, I would like to share with you my favourite after dinner sweet treats. I say ‘treats’ because these are NOT a daily occurrence but more of a Saturday night goody that won’t leave you with sugar dips and cravings the following day. The plus side is that they are  low GI, sugar free, will feed your body with nutritional goodness and very importantly they taste great!

1) Apple and Peach Crumble


– 4 Apples chopped

– 2 Peaches sliced

– 1 small punnet of Blackberries (optional)

– 1 teaspoon of Vanilla Bean Paste or Extract

– 1 tablespoon Agave Nector


– 80g Ground Almonds

– 80g Pistachios

– 1 teaspoon cinnamon

– 6 pitted dates

What to do:

For the filling put the fruit, vanilla and agave in a pot  with the lid on and cook in the oven at 200c for about 45 minutes.

For the topping put the almonds, pistachios, cinnamon and dates in a food processor.

Let the filling cool and then put into an oven proof dish. Sprinkle on the top and then heat until filling is hot and topping is slightly browned.


2) Stewed Winter Fruit

– 4 Apples chopped

– 2 Pears chopped

– 1 teaspoon Cinnamon to taste – adjust more or less depending what you like

– 1 teaspoon Nutmeg to taste – adjust more or less depending what you like

– Natural Yoghurt with a small amount of Vanilla Beach paste added

What to do:

Chop up the fruit and put in a pot with the lid on  and cook for around 45 minutes – 1hr at 200c. Serve with a good dollop of  the Natural yoghurt

3) ‘Ava Choccie Mousse Cake

For the base:

– 150g Pecans

– 150g Almonds

– 1 tsp, Pink Himalayan Salt (pinch of salt if you don’t have!)

– 3 tbsp of almond butter

For the filling:

– Blend the flesh of 4 medium, ripe avocados

– 150g Virgin coconut oil

– Beans of 2 whole vanilla pods

– 200g raw cacao powder

– Pinch of salt

– Sweeten with agave nectar to taste.

What to do:

For the base blend together the almonds and pecans in a food processor, add the almond butter and keep blending until it forms a thick paste. Spoon the mixture into mould or tuppaware and press down flat to form a base.  Cover with cling film and leave to harden in the freezer for about 1hr.

Blend all the ingredients for the filling together until smooth and then pour onto the base. Set in the freezer until it is firm enough to slice up. The recipe says for an hour but we ended up having to leave it overnight before it was firm enough.

Top with fresh berries or eat it as it is. Whatever takes your fancy!

4) Feeling Lazy?

You can’t beat  a couple of squares of 85% Green and Blacks Dark Chocolate!

One serving which is 25 g contains;  2.3 g Protein, 5.6 g Carb, 160 Kals


* ‘Ava Choccie Mousse Cake was adapted from:

* ‘Fruit Crumble’ adapted from

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