The perfect weekend project.

Fancy a little sweet treat, but trying to stick to healthy eating? Well – the good news is that the two do not have to be mutually exclusive. Just check out these delicious healthy sweet treat recipes – all good enough to serve up to guests – or enjoy all by yourself! 1. Minty Green Smoothie Popsicles Perfect for hot days. Ingredients

• 200g ripe banana
• 200g frozen pineapple chunks
• 60g organic spinach
• 300ml full fat coconut milk
• Juice of 1 lime
• 2 tbsp fresh mint
• Linwoods Clusters of choice

Directions

1. Blend together all popsicle ingredients. Divide between popsicle mould cavities.  Leave about an inch of space at the base of the popsicle.
2. Cover the base with Linwoods Clusters
3. Add popsicle sticks and place into the freezer to set for at least 4 hours.

2. Hazel Almond Butter Praline Bars Perfect for lunchboxes to deal with those 3PM sweet cravings. Ingredients For the base

• 60g oats
• 2 tbsp Linwoods milled nutty flaxseed
• 100g pitted Medjool dates
• 1 tbsp smooth almond butter
• 2 tbsp cocoa powder or raw cacao powder
• 2 tbsp coconut oil, melted

For the filling

• 200g smooth almond butter
• 60g coconut oil, melted
• 2 tbsp Linwoods milled nutty flaxseed
• 100g pitted Medjool dates
• Pinch of salt
• 1 tsp vanilla extract
• 40g finely chopped roast hazelnuts (like almond nibs)

For the topping

• 2 tbsp chopped roast hazelnuts
• 90g dark chocolate, roughly chopped
• 1 tbsp smooth drippy all natural almond butter*

 Directions

1. Line a standard 2lb loaf tin with baking paper and lightly grease with spray oil.
2. Blend the oats to flour consistency in your food processor. Add the dates, almond butter, cocoa powder and coconut oil and blend to form a paste.
3. Place mixture into your prepared tin and spread evenly with the back of a spoon.
4. Wipe out your food processor.
5. Then blend together all ingredients for the filling, except for the chopped hazelnuts. Once you have a smooth paste, pulse in the hazelnuts to combine.
6. Spread the paste over the base and place the tin into the fridge to set for a few hours.
7. Melt the chocolate in the microwave using 30-second increments. Mix in the almond butter and then pour over the set bars.
8. Place into the fridge for at least 15 minutes. Heat a sharp knife in boiling water briefly. Wipe dry and the use to slice the bars; you can create 6 large or 12 smaller (but still generous) size bars.
9. Store in the fridge for up to one week or freeze for up to one month in a sealed container.

3. Vegan Lemon Chia Sheet Cake Plant-based guests coming over? Impress them with this. Ingredients For the cake

• 240ml non-dairy milk of choice
• 80ml olive oil
• 130g caster sugar
• 3 tbsp fresh lemon juice
• 1 tsp vanilla extract
• Zest of 2 lemons
• 210g plain flour or plain white spelt flour
• 1 tsp baking powder
• ½ tsp baking soda
• 30g desiccated coconut
• 60g ground almonds
• 4 tsp Linwoods Whole Chia Seeds

For the topping

• 50g caster sugar
• 50ml fresh lemon juice
• 200g icing sugar
• 3-4 tbsp fresh lemon juice
• Lemon zest and Linwoods whole chia seeds

 Method

1. Preheat your oven to 180C
2. Line an 8-inch square tin with baking paper.
3. Blend together milk, olive oil, caster sugar, vanilla extract, and lemon juice.
4. Place the liquid into a bowl, sieve in the flour, baking powder, and soda.
5. Add in the coconut, ground almonds, and mix to combine. Once combined, stir in the chia seeds.
6. Pour batter into your prepared tin. Bake in your preheated oven for 35 - 40 minutes; until a toothpick comes out clean.
7.  Meanwhile add caster sugar and 50ml of the lemon juice to a pot. Bring to the boil and simmer for 5 minutes.
8. Once the cake is cooked, prick all over the top with a toothpick of cake tester. Pour over the lemon sugar syrup.
9. Allow the cake to fully cool in the tin.
10. Once cool, remove from the tin. Mix together the icing sugar and lemon juice. Pour over the cake. Allow to set for 20 - 30 minutes before slicing.
11. Garnish with lemon zest and a light sprinkle of whole chia seeds.

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