Recipe 1:

Chocolate rum and raisin ricotta cake

The needed ingredients:

• 3/4 cup raisins
• 1/4 cup freshly brewed espresso
• 2 tablespoons dark rum
• 700g fresh ricotta
• 150g low-fat Greek yogurt, plus extra, to serve
• 120g panela sugar
• 1/3 cup dark cocoa powder, sifted, plus extra, to dust
• 2 tablespoons gluten-free cornflour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla bean paste
• 3 eggs

Here’s how to do it:

1. Preheat oven to 150C/130C fan-forced. Grease base and side of a 22cm (base measurement) springform cake pan and line with baking paper.
2. Place raisins, espresso, and rum in a small saucepan over medium-low heat. Simmer, stirring occasionally, for 4 minutes or until liquid has evaporated. Let it cool.
3. Process the raisin mixture until finely chopped. Add the ricotta, yogurt, sugar, cocoa, cornflour, cinnamon, and vanilla. Process until smooth, scraping down sides occasionally. Add eggs, one at a time, processing until just combined. Pour into the prepared pan.
4. Bake for 50 minutes to 1 hour or until just set around the edges with a slight wobble in the center. Cool in oven, with the door ajar, for 30 minutes. Transfer pan to a wire rack to cool completely. Place in the fridge for 3 hours to chill. Dust with extra cocoa powder and serve with extra yogurt.

Recipe 2:

Apricot, almond, and chocolate fudge

The needed ingredients:

• 1 1/4 cups whole dried apricots
• 250g fresh dates, pitted, chopped
• 1/2 cup almond spread
• 1/4 cup raw cacao powder
• 1/4 cup melted coconut oil
• Pinch of sea salt
• 1 tablespoon raw cacao nibs
• The needed equipment:
• 11 x 21cm (base measurement) loaf pan, food processor

Here’s how to do it:

1. Grease the base and sides of an 11 x 21cm (base measurement) loaf pan and line with baking paper, allowing the edges to overhang. Place 1 cup of the apricots in a heatproof bowl. Cover with boiling water. Stand for 5 minutes. Drain. Pat dry. Finely chop remaining apricots and set aside.
2. Process the dates and soaked apricots in a food processor, scraping down sides occasionally, until smooth. Add the almond spread, cacao powder, coconut oil, and salt. Process until smooth. Press into the prepared pan and smooth the surface.
3. Sprinkle the fudge with the cacao nibs and reserved chopped apricot. Use your hands to gently press into the fudge. Place in the fridge for 4 hours or until firm. Use a sharp knife to cut into 18 pieces. Serve immediately. Store any leftover fudge in an airtight container in the fridge.

Source:

taste.com.au/healthy/galleries/trending-now-low-calorie-winter-desserts/i74mtpbz?page=5