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Desserts

Desserts

Dracula’s Delight

dracula delight

Chocolate pancakes with beetroot and raspberry sauce are a delightful combination. It is possible to feed children healthier desserts that taste good. The less sugar children consume, the more open they will be to eating in a more varied way.

Dracula’s Delight

Print Recipe
Serves: 6 Cooking Time: 8 mins

Ingredients

  • For the pancakes
  • 2 ripe bananas
  • 75g jumbo oats
  • 1 tablespoon raw cocoa powder
  • 1 tablespoon honey
  • 1 large egg, beaten
  • oil, for frying
  • For the sauce
  • 150g raspberries
  • 1–2 small cooked beetroots (check they are packed in juice, not vinegar)

Instructions

1

To make the sauce, put the raspberries and beetroot in a food processor or smoothie maker and blitz until smooth.

2

Mash the bananas in a large bowl until smooth but still with a little texture. Stir in the oats and cocoa powder and mix well before adding the honey and beaten egg. Mix to a smooth batter.

3

Heat a little oil in hot non-stick frying pan. Using a tablespoon, scoop the batter into the pan, and smooth it into a 7cm circle. (as big as the palm of your hand)

4

You should be able to fit 3 pancakes in the pan. Cook each pancake for 2 minutes on each side until the pancakes resemble a dark chocolate colour.

5

Serve the pancakes hot or cold with the sauce on the side for dipping or pouring.

Notes

* Use the leftover sauce for adding to porridge, quick trifles or yogurt, or freeze it for next time.

Desserts/ Vegetarian

Coconut Chocolate Squares

coconut chocolate squares

My daughter even tried these ones and had to admit to liking them. They don’t take very long and they are really tasty! The squares are a healthy alternative to a chocolate treat, the added courgette with the coconut gives it a good kick of nutrients in every bite! The children really enjoy making these.

Coconut Chocolate Squares

Print Recipe
Serves: 16 Cooking Time: 5 mins

Ingredients

  • 125g desiccated coconut
  • 90g grated courgette
  • 2 heaped tablespoon coconut oil, melted
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 100g dark chocolate (85-90% cocoa solids)

Instructions

1

Line a 20cm square baking dish or cake pan with baking paper that reaches a little up the side to make it easy to pull out once set.

2

Combine the coconut, courgette, coconut oil, honey and vanilla in a large mixing bowl.

3

Press the mixture into the prepared dish and place in the fridge for 30 minutes to firm up.

4

Meanwhile, melt the chocolate. Boil a little water in a small saucepan, then set a small heatproof bowl over the top of the pan, ensuring that the bottom of the bowl does not come into contact with the water. Break the chocolate up into small squares and rest it on top of the bowl.

5

Once the chocolate has melted remove it from the heat. Let chocolate cool for a few seconds before pouring it over the set coconut mixture.

6

Use the back of a metal spoon to spread it evenly across the dish, then chill in the fridge until set (at least 30 minutes).

7

Once set, turn out of the pan onto a chopping board and chop into 16 squares with a sharp knife.

Notes

Tip: You could also make the mixture into individual desserts by assembling it in ramekin dishes. These need to be kept in the fridge in order to keep their shape. They are also freezable.