In my job I have the privilege of meeting amazing foodies all the time, so I’m going to be sharing some of my favourite recipes every month. Lucky for myself, my 28ers and now you, this one can be found right here at 28 HQ! I would love for you to meet Shahna Sarpi, Head of Nutrition at 28, the talent behind Project Nourish.

Shahna has shared some of her most popular sweet treat recipes with us. They are absolutely delicious.

About Shahna

Shahna is a qualified nutritionist and is passionate about helping people live a nourished life through healthy eating and lifestyle practices. Utilising a whole foods approach to nutrition, Shahna aims to educate and inspire people to become their healthiest selves. With a love of food and being in the kitchen, she enjoys cooking up a storm and creating healthy recipes that everyone will enjoy. Let’s get into her delicious recipes now!

Cookie Dough Bites

We think almost everyone loves cookie dough. And now here is a healthy cookie dough snack recipe for you to try, guilt free!

  • 2 cups oats ((use quinoa flakes for a gluten-free option))
  • 1 can chickpeas (drained and rinsed)
  • ½ cup tahini
  • ⅓ cup maple syrup
  • 3 tbsp coconut milk
  • ½ tsp vanilla extract
  • 50 g 85% dark chocolate (85% or higher)
  1. Add the oats to your food processor and blitz them into a flour consistency.
  2. Place all remaining ingredients, except for the chocolate, into your food processor and continue to blitz the ingredients until mixed well. You may have to turn it off and scrape the sides down a couple of times to get everything combined.
  3. Chop the dark chocolate into small chunks and stir through the cookie dough mixture.
  4. With slightly damp hands, roll one tablespoon of the mixture into a ball.
  5. Repeat with the rest of the mix until it has all been rolled out into cookie dough bites.

These cookie dough bites can be stored in the fridge for up to 5 days. 

If you want to make our cookie dough bites gluten free, simple substitute the rolled oats for quinoa flakes or sunflower seeds.

Chocolate Black Bean Cake

Raw Chocolate Black Bean Cake

This is a decadently rich 'no cook' cake worth giving a go as an occasional treat!

Base:

  • 1 cup sunflower seeds
  • 2 tbsp coconut oil (melted)
  • 8 medjool dates (pitted)
  • 2 tbsp cacao powder
  • 1 tsp cinnamon

Filling:

  • 2 cans cooked black beans (drained and rinsed)
  • 1/4 cup coconut milk
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 180 g 85% dark chocolate (85% cacao)
  • 1 tbsp coconut oil

Base:

  1. Line a round cake tin with baking paper.
  2. In a food processor or high powered blender, combine all ingredients for the base until well mixed and sticky.
  3. Pour into the tin, flattening it evenly over the bottom to form a base.
  4. Place this in the freezer to set.

Filling:

  1. Melt the chocolate and coconut oil in a double boiler on the stove.
  2. In the meantime, combine the remaining filling ingredients in the food processor until the black beans have become almost totally mashed together.
  3. Once melted, add in the chocolate and coconut oil.
  4. Turn the food processor on to high speed and mix everything until it has become a creamy consistency. If needed, add a splash more plant milk.
  5. When totally combined, take the base out of the freezer and pour the filling on top.
  6. Return the cake to the freezer for an hour and then move it to be stored in the fridge.
  7. Remove from the fridge 15 minutes before serving and enjoy!

Blueberry Blondies

Healthy Blueberry Pudding Cake

This delicious healthy treat is a lot like a blueberry blondie, but it has a soft pudding-cake like consistency which lends itself to be eaten warm on a winter's night.

  • 1 can chickpeas (drained and rinsed)
  • 2 cups almond meal
  • ⅓ cup raw honey (maple syrup for vegan option)
  • ⅓ cup coconut milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon gluten free baking powder
  • 1 cup blueberries
  1. Preheat the oven to 180 degrees Celsius, fan forced.
  2. Add all ingredients except the blueberries to a food processor and blitz to combine.
  3. Stir through 3/4 of the blueberries.
  4. Line a square baking tray with baking paper.
  5. Add the mixture to the lined baking tray. Top with remaining blueberries, pushing them into the blondie.
  6. Put the tray in the oven and bake for 45-50 minutes.
  7. Remove from the oven and leave to cool for 10 minutes
  8. Cut the blondies into 9 portions.

Please note that these are designed to be very soft, and they may not hold together well – this is completely normal and I promise they taste delicious! They just need to be handled with care.

Lemon Slice

No-Cook Lemon Slice

A healthy 'no cook' vegan snack that and only takes 10 minutes to make… and 1 hour to wait!

  • 2 cups rolled oats
  • 1 cup sunflower seeds
  • 1 cup shredded coconut
  • 8 medjool dates
  • 2 medium lemons (juice and zest)
  • 2 tbsp coconut milk
  • 1 tbsp coconut oil
  1. Line a square dish or tray with baking paper.
  2. Add all ingredients into a food processor and combine until sticky.
  3. Add the lemon slice mixture into the tray.
  4. Leave to set in the fridge for 1-2 hours.
  5. Cut into 12 pieces to serve.

Healthy Rocky Road

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