Straight-up Bananas

Healthy key lime cake

So I’ve got this thing for key lime cakes and lemon curd tarts. I just can’t get enough of them. The sweetness of the crust with the tartness of the filling–oh dear lawdy!

So, in the true spirit of working on my new year’s resolution of being kind to my Temple, taking good care of it and nourishing it well, I give to you this healthy rendition of a key lime tart. It’s quick, easy and healthy. Most importantly, it’s ridiculously easy to make and only needs 6 ingredients. Are you ready to have this tarty beauty in and around your mouth?

Here’s what you’ll need:

1. ½ cup of almond powder (or crush the almonds yourself)
   
2. ½ of pitted dates
   
3. A pinch of sea salt
4. 2 very ripe bananas
   
5. The juice of 1 lime
   
6. 6 tablespoons of melted coconut oil
   
7. 1 sliced lime
   

---

Here’s how it’s done, son:

First, you’ll need to make the crust. 

Combine the almond powder, dates, sea salt and 3 tablespoons of coconut oil and blitz them in a food processor.

Line a tin with cling film and place the crumbly crust and press the crust into the tin nice and tight.

Combine the bananas, lime juice and another 3 tablespoons of coconut oil in a blender and blend till nice and creamy.

Top the crust off with the creamy mixture.

Place sliced lime on top.

Place in freezer for about 3 hours.

Slice and serve.

---

Yes, it is that easy. 

Please go straight-up bananas with me and give this recipe a shot.

It’s easy, quick and healthy. Oh…and did I mention that it tastes like tarty heaven?

Since you’re here, why don’t you follow me on Instagram?

Alrighty. Bye.

food keylime dessert raw vegan healthy dubai cake dessertporn lemon cheesecake foodie foodlove dubaiblogger straightupbananas foodphoto foodpic yum eat fit thin thinspo fruit bananas yummy foodporn foodgasm happy love

Healthy raspberry ice cream shortcake

I like cake. You like cake. My husband likes cake. BUT we also need to nourish our bodies, right? Right! (Can I get an Amen? No? Okaycool.)

So what do you do when you’ve got the typical Ramadan sweet-tooth craving, but you still want to give your body good stuff during the short but oh so wonderful window of food-time during Ramadan? Why, you search the World Wide Web for healthy cake recipes of course!

And then, I stumbled upon Raw Vana’s raw, vegan raspberry shortcake. I decided to make a few twists and turns and give it a go myself.

I am so glad I did.

---

Here’s what you need:

1-      5 cups of fresh raspberries

2-      2 cups of young coconut water

3-      6 bananas

4-      1 cup of soaked cashews (overnight)

5-      10 pitted dates

6-      Digestive cookies/graham

7-      ¼ cup of coconut oil

---

Here’s how to make it:

1- So first things first, I’ve had such a hard time finding a good raw vegan recipe for cake crust, so I’ve just decided to stick to the classic graham cookie one but with no butter of course.

2- In a food processor, throw a sleeve of graham/digestive cookies with ¼ cup of melted coconut oil and blitz till a fine mill.

3- Press the mill into a baking tin and bake in the oven for 7-10 minutes on medium heat until golden brown and beautiful!

4- Let the crust cool and prepare the rest of the short cake

5- For the first layer, blitz a cup of raspberries with 3-4 frozen bananas.

6- Pour the pale pink layer over the cooled crust.

7- Then, blitz 3 bananas, 2 cups of coconut water and a cup of overnight soaked cashews.

8- Pour the white creamy layer on top.

9- Then, blitz 10 pitted dates with 2 cups of raspberries.

10- Pour that layer on top

11- Layer raspberries on the top

12- Place in freezer for 4-5 hours

13- Serve only after you’ve taken it out of the freezer for at least 15 minutes.

---

There you go. A ridiculously good cake that’s quick and healthy! Give it a go and let me know what you think!

Oh, and follow me on Instagram please!

food foodie foodporn foodgasm yum healthy yummy eat ilovefood straightupbananas nomnomnom dessert fruitporn fruit fit thin sweettooth love cake icecream