Satisfy The Sweet Tooth


Not often do you get to work with a culinary goddess and food styling guru like Lisa Clark. This incredibly talented and dynamic women can transform any dull plate of food into one seriously photogenic artistic mouthwatering masterpiece! Lisa asked us novice foodie fanatics to give her an idea of what our favourite foods are to eat, so she could concoct a few health conscious recipes, but in true WITC style we didn’t make it easy for her and opted for healthy, sugar-free treats that curbed those afternoon sweet cravings!

So in true Lisa Clark style, she created three insanely delicious sugar-free, wheat-free, vegan friendly  recipes that will make anyone weep with joy! Enjoy…




1 tin red kidney beans, drained and rinsed
5 large eggs
1 tablespoon vanilla extract
1/2 teaspoon sea salt
200g dates (soaked in water to soften)
6 tablespoons coconut oil
1/2 cup maple syrup
6 tablespoons unsweetened cocoa powder
2 teaspoons baking powder


Preheat oven to 160C
Spray a 9″ cake pan with extra virgin olive oil cooking spray. Dust cocoa all over the inside of the pan, tapping to evenly distribute. Cut a round of parchment paper and line the bottom of the pan, then grease the parchment lightly. Place beans, dates, 3 of the eggs, vanilla, syrup and salt into blender. Blend on high until beans are completely liquefied. No lumps.

Whisk together cocoa powder and baking powder, then add the coconut. Mix in the two remaining eggs, beating for a minute after each addition Beat the bean mixture the rest of the batter. Finally, stir in cocoa powder and water (if using), and beat the batter on high for one minute, until smooth. Pour the batter into the prepared cake tin. Bake for 40 – 45 minutes. Allow to cool before removing from the cake pan.

Once cooled, cut the cake in half and sandwich with Skinny Scoop ice cream or Caralishious vegan-friendly coconut ice cream , drizzle with 70% dark chocolate and serve.



Crust Ingredients:

2 cups raw macadamia nuts
1/2 cup dates, pitted
1/8 cup dried coconut

Filling Ingredients:

3 cups chopped cashews, soaked for at least 1 hour
3/4 cup lemon juice (or lime juice)
3/4 cup maple syrup
3/4 cup coconut oil
1 teaspoon vanilla
1/2 teaspoon sea salt
1/2 cup water


Process the macadamia nuts and dates in the food processor until smooth. Mix in the coconut. Spray the bottom of an 8 or 9 inch springform pan. Line the base of the pan to form the crust.

To make the filling, blend the cashews, lemon, maple syrup, gently warmed coconut oil (do not use microwave), vanilla, sea salt, and 1/2 cup water. Blend until smooth and adjust to taste.

Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table. Place in the freezer until firm. Remove the whole cake from the pan while frozen and place on a serving platter. Defrost in the refrigerator.



100g raw walnuts
100g raw almonds
60g cacao powder
1/4 teaspoon sea salt
500g dates, pitted and soaked in warm water and drained
2 tablespoons cacao nibs
Chocolate, for decorating


Blend the walnuts and almonds in food processor and process until finely ground. Add the cacao powder and sea salt and pulse to combine. Transfer to bowl and set aside. Add the dates to the food processor and process until small bits remain. Remove and set aside.

Add nut and cocoa mixture back into food processor and while processing, drop small handfuls of the date pieces down into the food processor or blender spout. Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand. You may not use all the dates. Pour the mixture into a deep baking tray and refrigerate until set, about 6 hours.

Remove from the fridge and decorate with melted chocolate.

Recipes by Lisa Clark:
Photography by Nigel Deary:

Wellness in the City
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