I wanted to share with Wellspring Blog the recipe for one of my favourite sweet treats which is low in sugar yet high in nutrients. I’ve found that lemon and coconut are flavours that work so well together.
You’ll see I’ve used maple syrup and rice malt syrup to sweeten the dish as they are gentler on our blood sugar levels. Rice malt syrup is a great sweetener as it doesn’t contain fructose. Fructose overpowers the release of our three hormones (insulin, leptin and CCK) and instead of being used for energy, it goes directly to the liver where it is converted to fat.
1 1/2 cups desiccated coconut
1/2 cup of coconut or sesame seeds for coating
1 cup hazelnut meal
4 tbsp extra virgin coconut oil
2 tbsp rice malt syrup
2 tbsp maple syrup
Zest and juice of one lemon
1 tsp pure vanilla extract
A pinch of sea salt
Add all of the ingredients to a blender or food processor. Blend for 1-2 minutes, or until the mixture starts to mix together like dough.
Roll into small balls.
In a separate bowl, add the extra coconut or sesame seeds. Roll the balls until well coated then transfer to a plate.
Place in the fridge for at least half an hour to set.
This makes around 20 balls. Enjoy with a cup of your favourite tea.
Gina Rose x
About Gina Rose Urlich
Gina is a Brisbane-based clinical nutritionist and lover of wholesome food with a real passion for using the power of nature to heal the body. Gina is a practitioner specialising in women’s health, including hormonal issues and fertility.
These raw vegan tarts created by nutritionist Hayley Richards are a great healthy dessert option free of refined sugars and gluten and packed with nutrients you’d usually miss out on with more traditional desserts.