Makes: 18 portions
Preparation: 10mns
Total: 15mns

Benefits:
Who doesn't crave something sweet once in a while? Here is a guilt free recipe that will definitely hit the spot! Home made mars bars made with healthy raw nuts, dates and a little Maple syrup. Full of Omega 3's, full of nutrients and so delicious! 

Ingredients: 
Nougat layer:
1 cup cashews
1 cup almonds
3 TBSP 100% pure maple syrup
1/4 tsp salt
2 TBSP water

Caramel Layer:
1 TBSP almond butter
8 fresh medjool dates, pitted
2 TBSP 100% pure maple syrup – add more/less depending on how sweet you like it
1 tsp pure vanilla extract
2 TBSP water

Chocolate Coating:
Dark Cooking Chocolate for dipping 

Directions:

1. Line both a loaf tin and a baking tray with baking paper.
2. Place nougat ingredients in the food processor and process for 2-3 minutes, or until smooth.
3. Press nougat into lined loaf tin and place in the freezer to set.
4. Whilst the nougat sets, place caramel ingredients in the food processor and process for 2-3 minutes, or until well combined.
5. Spread caramel on top of nougat and return to the freezer for 30 minutes.
6. Boil some water in a pot. Break the dark chocolate into pieces, place in a container and rest it on top of the pot until the chocolate has melted (Bain Marie technique). 
7. Remove mars bar layers from the freezer and cut into 18 squares.
8. Place one mars bar bite on a fork, then dip into the bowl of chocolate and use a spoon to coat all sides.
9. Place on lined baking tray and repeat until all squares have been coated.
10. Place in the freezer for a further 30 minutes or until set. Enjoy!

Makes: 10" Cake
Preparation: 45mns
Total: 1.5 hours 

Benefits:
Cakes are normally void of nutrition, being made of processed flour, sugar and fat. This cake on the other hand replaces those non-nutritious ingredients with power packed alternatives. Heart healthy olive oil and almond meal is used, sweet potatoes full of vitamin A, fibre and potassium, and mineral rich cocoa.

Ingredients:

1. 300 grams cooked sweet potato (see method below for method)
2. 85 grams dark chocolate
3. 3 medium eggs
4. 300 grams coconut sugar (my choice as its low GI* & minimally processed) or brown sugar
5. 240 ml olive oil (can be substituted for sunflower oil)
6. 1 teaspoon vanilla extract (or 1tbsp vanilla essence)
7. 30 grams cocoa powder 
8. 200 grams almond meal
9. 1 1/2 teaspoon baking powder (or gluten free baking powder)
10. 1/4 teaspoon salt
11. 3 teaspoons cinnamon powder

Chocolate Ganache:

1. 1 cup cocoa powder
2. 1 cup water
3. 4 tbsp honey or maple syrup
4. 4 tbsp olive oil.

Directions:

1. Pre heat oven to 180 degrees celsius.
2. To cook the sweet potato, wash thoroughly, towel dry.
3. Place whole on a lightly oiled baking tray and bake for approximately 30 minutes until soft when poked with a knife.
4. When cooked, let cool on a wire rack.
5. When cool, make a cut in the potato skin along the length and scoop out the flesh.
   Discard the skin.
6. Blend or mash the potatoes until slightly smooth but still some ‘chunks’ remaining.
7. Melt the chocolate (85grams) gently, 'Bain Marie' style. This is done by placing the chocolate in a container (pan, bowl, soufflé dish, etc) in a large, shallow pan of hot water on the stove. This process surrounds the food with gentle heat and will melt the chocolate nicely, without burning it or altering the taste.
8. In a separate bowl, whisk together the eggs, sugar and oil.
9. Slowly add the cooked potato, the melted chocolate and vanilla into the egg mixture.
10. Beat until just combined. Don’t over work it.
11. Sift the cocoa. Add this and the almond meal, baking powder, cinnamon and salt to the wet ingredients.
12. Fold the ingredients until everything is just combined. Don’t over mix the batter.
13. Spread a teaspoon of butter or oil over the surface of a 10 inch cake pan. Sprinkle some flour all over, and tap out the excess. Pour the cake batter into the prepared cake tin.
14. Bake for approximately 50 minutes.
15. Cake is ready when a tooth pick or skewer inserted in the middle of the cake comes out clean. Baking time may vary depending on the pan and oven you are using.
16. Remove from oven and leave to cool in the pan.

For the Ganache:

1. Place all ingredients except the olive oil in a small saucepan on high heat, stirring to combine.
   
2. Let mixture bubble for 5 minutes, stirring to keep it from sticking to the bottom of the pan.
   
3. Mixture will start to thicken.
   
4. Add olive oil and stir vigorously to incorporate oil into the chocolate mixture.
   
5. Remove from the heat and allow to cool before using it to top the cake
   

Source: The nutrition guru and the chef

Makes: 1 Loaf 
Preparation: 20 mns
Total Time: 60 mns

Benefits
This is a gluten-free, grain-free, dairy-free recipe for the entire family to enjoy.
Coconut oil, which studies have shown can help our immune system fight viruses, is one of the ingredients that gives this cake a moist, rich texture. Sweetened with honey and a bit of vanilla stevia, this makes an excellent snack for the kids or a summer evening dessert with a cup of Iced herbal tea!

Ingredients 
1 ¼ cups blanched almond flour
¼ cup cacao powder
¼ teaspoon celtic sea salt
½ teaspoon baking soda
2 large eggs
2 tablespoons coconut oil
1/3  cup honey 
¼ teaspoon vanilla stevia (or Vanilla sugar if Stevia is not available)
¾ cup zucchini, grated

Directions

1. In a food processor combine almond flour and cacao powder
2. Pulse in salt and baking soda
3. Pulse in eggs, coconut oil and honey, stevia, then zucchini
4. Transfer batter to a greased 6.5 x 4 inch baby loaf tin, dusted with almond flour
5. Bake at 350° for 35-40 minutes
6. Cool for 2 hours and serve

Source: Picture and Recipe from Elana's Pantry

Makes: depends on how many bananas you use!
Preparation: 15 mns
Total Time: 90 mns

Benefits
This is a delicious and healthy snack for adults and kids alike! Its extremely easy to make and will become a favorite in your household. The Banana and Peanut butter combination (carbs and protein) helps to slow down sugar release in the bloodstream, making it a good choice for keeping your blood sugar balanced. Bananas are full of potassium, unsweetened organic peanut butter is a great source of healthy fats and protein and the dark chocolate a great source of antioxidants.

Ingredients 
Bananas
Organic peanut or almond butter for spreading (make sure its unsweetened)
Dark chocolate for dipping **

Directions

1. Slice the bananas and spread a little peanut or almond butter in between then freeze for an hour, 
2. Boil some water in a pot. Place the chocolate pieces in a container and rest it on top of the pot until the chocolate has melted. 
3. Dip the frozen banana and peanut butter bites in chocolate. 
4. Refrigerate for another 10-15 minutes and boom you have a delicious snack. 

**If you're detoxing, please make sure the dark chocolate you use has no sugar or dairy in it. You can enjoy up to 2 pieces a day!

Makes: 16 slices
Preparation: 5/10 mns
Total Time: 30mns

Benefits
These secretly healthy Blondies are made with chickpeas, almond/peanut butter, and chocolate. They are vegan, gluten-free, flour less and contain no butter oil! They taste amazingly like the real thing and are great for big kids and little kids!
 
Ingredients
Cooking Spray
2 cups chickpeas, rinsed and drained
1/2 cup all natural almond butter or peanut butter
1/3 cup pure maple syrup or agave nectar (you can also use honey if you’re not vegan)
2 teaspoons vanilla
1/2 tsp salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup vegan (or regular) chocolate chips plus 2 tablespoons

Directions

1. Preheat oven to 350 degrees F and spray 8×8 inch pan with nonstick cooking spray.
2. In a food processor, add all ingredients except chocolate chips and process until batter is smooth. Fold in 1/3 cup of chocolate chips, I like to use dark chocolate because it has less sugar but it’s up to you. 
3. Spread batter evenly in prepared pan then sprinkle 2 tablespoons of chocolate chips on top.  
4. Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don’t want them to dry out!
5. Cool pan for 20 minutes on wire rack, cut and serve!

Tips
Adding an egg to the batter will make it more cake-like, but not vegan.
You can use your favorite nut butter, just make sure it’s all natural.
Feel free to add in other things according to your dietary needs like nuts, dried fruit, dessicated coconut, or other types of chocolate.

Source: Monique at Ambitious Kitchen

Makes: Yields about 24 balls 
Preparation: 15mns
Total Time: 30mns

Benefits
Who doesn't like cookie dough? As delicious as it is, it’s filled with sugar, processed ingredients, and gluten -putting some of us at risk of getting a bad tummy (especially those with sensitive digestive systems).
Rather then living a life without cookie dough, here's a delicious, healthy, and safe alternative for you to try. These “raw” cookie dough balls are soft, tasty, indulgent and … made with chickpeas!
They are packed full of protein and iron-rich legumes and natural sweeteners in the form of organic honey and coconut sugar.  Chances are you’ll want to eat the entire batch after taking your first bite!


Ingredients
450g (16 ounces) cooked chickpeas, rinsed and drained
3 tablespoons raw organic honey
1 tablespoon coconut sugar
1/8 teaspoon baking soda
4 tablespoons raw organic almond butter
2 teaspoons vanilla powder
Pinch of salt
1 1/2 cups vegan regular/dark chocolate chips 


Directions
1. Combine chickpeas, honey, sugar, baking soda, almond butter, vanilla, and a pinch of salt in a food processor and process until smooth.


2. Remove to a bowl and stir in half a cup of the chocolate chips. Form into 1-inch balls and place on a parchment-paper lined baking sheet. Freeze until solid.


3. In a double boiler, melt remaining cup of chocolate chips. Dip the balls into the chocolate until covered, then place back on parchment-paper lined baking sheet. Freeze until chocolate has hardened, then store at room temperature.

Source: www.mindbodygreen.com

Makes: 6/8 burgers
Preparation: 20mns
Total Time: 40mns

Benefits:
Beans are a great food. Gluten-free, full of protein, cheap and super-healthy, all they need is a good recipe to make them into a hearty meal. Combine them with super Quinoa and you have a great meal, packed with proteins and good fiber.

Ingredients:
1 1/2 cups (or small can) cooked cannellini beans
1 cup cooked quinoa
1/4 cup gluten-free breadcrumbs
2 shallots, diced
1 garlic clove, minced
1/2 teaspoon fennel, crushed
2 teaspoons cumin
healthy handful of parsley, chopped
olive oil
salt + pepper


Directions

1. Place a large frying pan over medium high heat and add olive oil (about 1 tablespoon). Add shallots and cook for a minute until they begin to soften. Add garlic, fennel and cumin and cook for another minute until the herbs are aromatic and the garlic softens. Remove from heat and cool. **
   
2. Place the beans, quinoa and breadcrumbs in a large mixing bowl. Add the parsley and cooled shallot mixture and set the pan aside but don’t clean (you’ll use this later to fry the patties). Combine everything together with your hands, mashing the beans so that the mixture turns into a paste. (If it’s feeling a little wet, add more breadcrumbs.) Season with salt and pepper.
3. When combined, form the mixture into small patties, about the size of your palm and about an inch thick.
4. Place your frying pan back on the stove over medium high heat and add a dash of olive oil to coat. Cook the patties in batches for about 3 minutes on each side until nice and golden brown. Remove from pan and immediately season with salt and a drizzle of lemon. Serve with lettuce, tomato, red onion, or other accompaniment of your choice..**

** If you are detoxing, omit the oil and soften shallots and garlic in water. Add all the ingredients as per recipe and then place your burgers in the oven, brushing the top with a dash of oil. 

Makes: 21 cookies
Preparation: 10mns
Total Time: 30mns

Benefits:
These cookies are a fabulous choice for kids and adults alike. They contain no sugar whatsoever, and only heart-healthy fats from the coconut oil and almonds. Dates are packed with an impressive list of concentrated nutrients, vitamins, and minerals that are required for normal growth, development and overall well-being. They are also high in fiber which makes them a great choice. These cookies are an absolute treat for all! 

Ingredients:
1/2 cup  Dates (Fresh dates make this recipe much more delicious)
1/2 cup Desiccated Coconut 
1/2 cup Oats (organic rolled oats are tastier and have better texture)
1/2 cup Almonds (you can use sesame seeds to be nut free, also very yummy with the dates)
3 Tablespoons Coconut Oil 
Juice of a small Orange - some zest is optional

Directions:

1. Process 1/2 cup of each oats, coconut, dates and almonds in a food processor until the texture is crumb-like.
   
2. Add the coconut oil and juice of a small orange and process further to combine. The dough will hold it's shape when formed together.
3. Roll into a log, wrap in cling film and place in fridge to firm up. 
   If you are pushed for time, simply roll into small balls and flatten onto a baking tray, no need to firm up in fridge (this is a little more fiddly, but looks lovely pressed with a fork)
4. Once the log is solid, you can easily slice cookies, about 3mm is good!
   
5. Preheat oven to 170C
   
6. Place on baking paper or a cookie tray and bake in oven for about 20 minutes - remove when slightly brown.
   
7. Cool on a wire rack to firm up
   
8. Can be stored in an air tight container for 2 weeks - they won't last that long though!

Source: Sugarfreekids.com.au

Makes: 6 large cookies or 12 small cookies
Preparation: 20mns
Total time: 40mns

Benefits:
These cookies are super healthy as they contain oats which is a slow release carbohydrate. The sweetness comes from the banana and the pumpkin, full of Potassium and Beta carotene. The almonds and flaxseed add lots of heart healthy fats and fiber. A great recipe for the kids!

Ingredients:
2 cups organic raw whole rolled oats
8 ounces (about 1 cup) organic mashed pumpkin 
1 small ripe banana, chopped
1/3 cup sliced almonds
3 tablespoon ground flax seeds
3 tablespoon maple syrup
1 ½ teaspoon pumpkin pie spice (Pumpkin pie spice is a blend of cinnamon, nutmeg, ginger and allspice. I recommend buying the blend at your local natural grocer (it’s inexpensive and contains proper proportions), or follow this recipe to make your own.
¼ teaspoon fine sea salt

Directions:

1. Preheat the oven to 175C (350 F). Lightly spray/brush a baking sheet with natural coconut oil or your usual cooking oil. 
   
2. Steam the pumpkin until tender and then puree in a food processor. 
   
3. Combine pumpkin, banana, maple syrup, pumpkin pie spice and salt in a large mixing bowl and mix on high with a hand mixer until mostly smooth, about two minutes. 
   
4. Fold in the oats, almonds and flax using a large wooded spoon until the mixture is uniform. 
   
5. Form 6 large cookies and bake for 14-16 minutes until set. They will stay soft but hold together well. Let cool 10 minutes before eating. 
   
6. Store in an airtight glass container in the refrigerator for up to 3 days.
   

Tip: This recipe also works well if you make 12 small cookies of equal size and bake for 11-13 minutes.

Source: Kris Carr , Photo: kris Carr

Makes: About 2 dozen 1 1/2-inch balls
Preparation: 40mns
Total time: 75mns

Benefits:
This is a very nutritious recipe, especially when it comes to feeding children as its a great and tasty way to add in more veggies. It is very good served with Spinach-Basil Pesto. I also really recommend serving it with a tomato pasta sauce and spaghetti (like spaghetti with meatballs). The walnuts are a great source of omega 3 and protein, lentils are fantastic for iron, parsley great for Vitamin C, eggs add more protein…its all good!

Ingredients:
2 cups lentils

1/4 cup plus 2 tablespoons olive oil

1 large onion, chopped

2 carrots, chopped

2 celery stalks, chopped

1 garlic clove, minced

1 tablespoon chopped fresh thyme

2 teaspoons salt

3 tablespoons tomato paste

8 ounces button mushrooms, wiped clean and sliced

3 large eggs

1/2 cup grated rennet-free Parmesan cheese

1/2 cup bread crumbs

1/2 cup chopped fresh parsley

1/4 cup finely chopped walnuts (make them very fine as children prefer the taste)

Directions:

1. Combine the lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft but not falling apart, about 25 minutes. Drain the lentils and allow to cool.
   
2. Add 1/4 cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme and salt over medium-high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 15 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.
   
3. Add the eggs, Parmesan, bread crumbs, parsley and walnuts to the cooled vegetables and lentils and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.
   
4. Preheat oven to 400 degrees. Drizzle the remaining 2 tablespoons olive oil into a 9-by-13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
   
5. Roll the mixture into round golf ball-size meatballs (about 1 1/2 inches), making sure to pack the vegetable mixture firmly. Place the balls in the prepared baking dish, allowing 1/4 inch of space between the balls and in even rows vertically and horizontally to form a grid.
   
6. Roast for 30 minutes, or until the meatballs are firm and cooked through. Allow the meatballs to cool for 5 minutes in the baking dish before serving.
   

Source: BBC Food Guide