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.

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Jan 03, 2016

Quick, easy and healthy chewy fruit bars

So I love cheesecake as much as the next person. But I find myself continuously falling off and back on the healthy eating wagon. And when I fall off, it never feels good. I’ve got a pretty vivid imagination and so I imagine the processed junk I may have had for lunch swooshing around in my stomach as I walk like a box in the back of a car. (bad analogy?)

Then there’s days that I’m back on..really hard. haha. This just so happens to be one of those days. And so I made these babies.

Aren’t they loooovely? Aren’t they beautiful! 

I have to say, I am so ridiculously pleased with how these taste. I think this dessert is going to be one of those things that I always have in the freezer.

Here’s my rendition of @lootahpremiumfoods fig and coconut cheesecake bars and here’s how you can make it.

Ingredients:

Crust:

  • ½ dates
  • ½ almonds
  • pinch of sea salt

Filling:

  • ¾ cup of raw soaked cashews
  • ¼ cup of honey
  • ½ the juice of a lemon
  • ¼ + 1 tbspn of full fat coconut milk
  • ¼ cup of melted coconut oil
  • 1 tspn of vanilla extract

Top with any fresh fruit you’ve got on hand. I topped some with kiwis and some with blueberries.

Here’s how it’s done, son:

1) Line you loaf tin with cling film so that you can easily remove the cheesecake from the mold without it crumbling into a thousand little pieces. 

2) In your food processor, process the dates, almonds, and salt until it forms a crumbly dough.

3) Throw dough into the loaf tin and press down.

4) In a blender, bled all the filling ingredients for 2-3 minutes until silky smooth and poor over the crust.

5) Bang the tin on your counter top a few times to get any air bubbles out.

6) Top with the fresh fruit and cover with cling film.

7) Place in the freezer to set for 4-5 hours.

8) When you’re ready to have a piece, take it out at least 15 minutes before eating so that it doesn’t freeze your teeth off.

There! Easy, peasy! Please, please give it a go and let me know how you liked it.

Oh, and follow me on Instagram since you’re here @straightupbananas

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Sep 09, 2015