Guilt-free goodies


Food writer Libby Kimber has found some healthier options for your after-dinner treat.

Images and text from Eat Your Way Slim and Healthy by Bridget Davis, photography by Rebecca Elliott, Murdoch Books RRP $35.

Coconut choc mousse

Coconut choc mousse

  • 400ml can coconut cream
  • 2–3 Tbsp inulin powder
  • 2 Tbsp raw cacao powder, sifted
  • 2 Tbsp grated vegan chocolate (optional)

Leave the can of coconut cream undisturbed in the fridge overnight.

The next day, without shaking the can, carefully open it. Using a tablespoon, extract the solid cream at the top of the can without disturbing the watery liquid at the bottom. Remove as much as you can, putting the collected cream into a mixing bowl.

Sprinkle over the inulin powder and, using an electric whisk, whisk for 2 minutes or until thick and creamy. Sprinkle over half the cacao powder and whisk into the mixture. Taste for flavour, adding more cacao or a bit more inulin powder if you desire a richer, more chocolatey taste.

To serve, spoon into glasses and sprinkle with sugar-free grated chocolate (if using). You can also cover with cling film and store in the refrigerator for up to 1 day before serving.

Apple pie mug cake

Apple pie mug cake

  • 1/2 green apple, peeled and grated
  • Pinch ground cinnamon
  • Pinch mixed spice
  • Pinch ground ginger
  • 3 Tbsp almond flour or almond meal
  • 1 Tbsp inulin powder
  • 1 egg
  • ½ tsp baking powder
  • 1/2 tsp pure vanilla extract
  • Unsweetened coconut yoghurt to serve (optional)
  • Pan-fried apples to serve (optional)

Place the grated apple, cinnamon, mixed spice and ground ginger into a large mug or ramekin, then microwave on high for 1 minute. Stir in the remaining ingredients, return the mug to the microwave and cook on high for a further 2 minutes.

Allow the cake to sit for 1 minute before turning out onto a little plate. Top with a spoon of coconut yoghurt and a few pan-fried apples (if using).

To make pan-fried apples: Slice a green apple half into pieces and place in a pan with a teaspoon of mixed spice and 1 teaspoon inulin powder. Cook for 4–5 minutes, stirring regularly until soft and golden.

For more sweet recipes: