Those who do not consume sugar should not give up delicious homemade desserts. Use nuts, fresh and dried fruits, berries, and other ingredients. Once you've mastered simple recipes, try something a little more complex, such as a spectacular cake that can be served on the holiday table.
It is necessary
- Fruit coconut cake:
- - 2 cups coconut pulp;
- - 5 ripe bananas;
- - 6 large dates;
- - 2 tbsp. tablespoons of cocoa powder;
- - a pinch of vanillin;
- - 0.5 cups of water;
- - 1 glass of frozen raspberries;
- - fresh raspberries for decoration;
- - mint leaves.
- Chocolate cake:
- - 100 g of dry chickpeas;
- - 1 ripe banana;
- - 8 tablets of sweetener;
- - 2 eggs;
- - 2 tbsp. tablespoons of cocoa powder.
- For the cream:
- - 1 tbsp. a spoonful of cocoa powder;
- - 1 tbsp. a spoonful of chocolate protein;
- - 0.5 cups of water.
- Lemon Cream Nut Cake:
- - 1 cup oatmeal flour;
- - 2 cups seedless raisins;
- - 1 glass of shelled walnuts;
- - 1 cup cashew nuts;
- - 0.5 lemons;
- - 50 g fresh mint;
- - 3 tbsp. tablespoons of grated ginger;
- - 1 cup pitted dates;
- - 3 tbsp. tablespoons of coconut oil;
- - 4 tbsp. spoons of honey;
- - coconut flakes for decoration.
Instructions
Step 1
Fruit coconut cake
This two-layer cake, garnished with fresh berries, turns out to be very pretty. The combination of sweet bananas, ripe raspberries and bitter cocoa gives a rich taste. The cake does not need to be baked, it does not contain not only sugar, but also flour.
Step 2
Grate the pulp of the coconut, remove the seeds from the dates. In a blender, combine 1 cup grated coconut pulp, 2 ripe peeled bananas, 4 dates, cocoa powder, and a pinch of vanilla. The mass should be completely homogeneous and plastic. Line a round cake tin with cling film and spread over two-thirds of the fruit mass. Tamp it down with a spoon to form an even crust. Place the pan in the freezer and put the remaining banana-chocolate mixture in the refrigerator.
Step 3
Whisk 1 banana, a glass of coconut pulp, 2 dates, and frozen raspberries with a blender, add water and stir again. Cut the banana into thin slices and place on top of the frozen chocolate crust. Pour the raspberry mixture over it, leaving a quarter of the volume for garnish. Place the cake in the freezer again for 6-8 hours. Carefully remove the finished product from the mold and place on a dish. Spread the edges of the cake with raspberry cream, cover the surface with fresh raspberries. Decorate with mint leaves and serve.
Step 4
Chocolate cake
A cake like this should appeal to chocolate connoisseurs. A sweetener will provide a sweet taste, if desired, you can use honey instead. The dessert has a very rich taste and moderate calorie content; it is best served with a cup of black coffee.
Step 5
Soak the chickpeas overnight in cold boiled water. Rinse it in the morning, fill it with fresh water and cook over low heat for about 2 hours. Skim off the foam periodically during cooking. When finished, the chickpeas should be soft. Rinse it with clean water and peel it off.
Step 6
In a blender, combine the chickpeas, eggs, peeled banana, sweetener, and cocoa powder. Knead the dough thoroughly until smooth. Pour the mixture into a mold greased with vegetable oil and place in an oven preheated to 160 ° C. Bake the cake for 40-50 minutes, then refrigerate in the pan and gently place on the board. Prepare the cream by mixing cocoa powder with chocolate protein and water. Cover the crust with the mixture, garnish with strawberries or cocktail cherries.
Step 7
Hazelnut cake with lemon cream
This cake does not need to be baked and does not contain eggs, flour or milk. Soak the peeled cashews and dates in separate containers, rinse and dry the raisins. Grind the oatmeal into flour, chop the fried walnuts and mix them with flour. Add raisins, ground with a blender, to the mixture. Mix the mass well, it should turn out to be homogeneous and plastic.
Step 8
Cover the detachable round shape with foil. Put the dough in the mold, spreading it along the bottom and laying out the low sides. Tamp the mass with a spoon, giving the crust a firmness. In a blender, combine pitted dates, cashews, finely grated ginger, mint leaves. Then add melted coconut oil, honey, and freshly squeezed lemon juice. Whisk everything together until smooth. Pour the filling over the crust and place the cake in the refrigerator for 4-5 hours. Sprinkle the finished dessert with coconut and garnish with mint leaves.
