Five healthy and nutritious sweet treat recipes to try this weekend

Finding the balance between treating yourself and eating healthy can be tough - but it doesn't have to be. 

Below are five recipes that combine both of those things in the form of brownies, cakes, cookies, and more. 

Before reading on, it's important to note that every human is different and moderation is key. 

Recipe one - Black bean brownies

Ingredients:

• 1.5 cups black beans (rinsed and drained)
• 2 tbsp cocoa powder
• 1/2 cup quick oats
• 1/4 tsp salt
• 1/3 cup honey
• Pinch stevia or 2 tbsp sugar (or increase syrup)
• 1/4 cup coconut oil
• 2 tsp vanilla extract
• 1/2 tsp baking powder
• 1/2 to 2/3 cup chocolate chips
• Remaining chocolate chips on top (optional)

Method:

• Blend everything except chocolate chips until very smooth.
• Stir in chocolate chips.
• Pour into a greased 8×8 pan.
• Top with extra chips if using.
• Bake at 175°C for 15–18 minutes.
• Let cool at least 10 minutes before cutting.

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Recipe two - Gut-friendly lemon cake

• 1/2 cup olive oil
• Zest of 2 lemons
• 3/4 cup maple syrup
• 1/4 cup milk of choice
• 1/4 cup yogurt
• 2 eggs
• 1 tsp vanilla
• Juice of 1/2 lemon
• 1 and 2/3 cup flour (regular/almond/oat)
• 2 tsp baking powder
• 1/2 tsp salt

Method: 

• Preheat oven to 175°C.
• Combine the olive oil, lemon zest, honey, eggs, vanilla, lemon juice, milk, and yogurt.
• Add the flour, baking powder, and salt.
• Whisk to remove as many lumps as possible, but do not overmix.
• Pour into a pan lined with parchment paper.
• Bake for 45–60 minutes (depending on height).
• Enjoy.

Recipe three - Homemade bounty bar

• 120 g Thick Yogurt (Greek or Coconut)
• 100 g Liquid Sweetener
• 1 tsp Vanilla Extract
• 100 g Desiccated Coconut
• 100 g Dark Chocolate

• Add yogurt, liquid sweetener, and vanilla to a bowl and whisk with a fork or spatula until smooth.
• Add coconut and mix to combine.
• Divide into 12 pieces and shape into bars using your hands.
• Melt dark chocolate in the microwave or in a bowl over a pot of boiling water.
• Drop each bounty in and use a fork to completely coat them.
• Lift out and allow excess chocolate to drip off.
• Place on a sheet of parchment paper and sprinkle some more coconut on top.
• Place in the freezer for at least 10 minutes or until set.

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Recipe four - Giant skillet cookie

Ingredients: 

• 1 can of chickpeas - drained
• 1/3 cup peanut butter
• 1/4 honey or maple syrup
• 1 tbsp baking powder
• 1/2 cup oats blended (or oat flour)
• 1/3 cup choc chips

• Preheat oven to 180 degrees.
• All all ingredients to a blender (except choc chips).
• Add the chocolate in afterwards and then pour into your skillet.
• Bake for 15-20 mins until golden on the outside.

Recipe five - Mini cheesecakes

• 1 cup sugar-free biscuits
• 3 tbsp melted pure Irish butter
• 1 (8 oz.) pack of plain cream cheese, softened
• 1/4 cup plain no-fat Greek yogurt
• 1.5 tbsp honey
• 1/2 tbsp lemon juice
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

• Crush the biscuits and mix with butter.
• Press 2-3 tbsp into each mini muffin cup.
• Freeze while you blend cream cheese, yogurt, honey, lemon, vanilla, and salt until smooth.
• Spoon filling onto crusts and add toppings (optional to add some berries or chocolate)
• Refrigerate for 1 hour or freeze for 20 mins.
• Pop out and serve chilled.

Recipe credits to @itsamysweeney on Instagram and nourishingniki.com.