Organic Deserts

Organic Honey & Oats Granola Bars
The great thing about this recipe is that you can customize it and use your own flavours. I like to use all organic ingredients, a sweet local honey and some sour cherries to stop it from being too cloying. If you like you can up the sugar and lessen the honey as conversely, the sugar will make it taste less sweet. You could also use substitutes like rice syrup


  • Mix 350g of organic oat flakes together with 250g combined weight of chopped dried figs, sour cherries or grapes
  • Add 50g of dessicated coconut (or ground almonds) And 230g combined weight of pumpkin seeds, sunflower seeds and flaked almonds (or other nuts such as pecans, walnuts or pistachios)
  • You can vary your flavour combos, such as coconut with dried pineapple and mango, and add 1-2 teaspoons of spices to your taste such as cinnamon, nutmeg or ginger
  • Melt 200g of organic runny honey with 175g of organic unsalted butter and then stir in 150g of sugar, stirring and heating gently until it dissolves
  • Bring the mix to the boil and let bubble for a few minutes until you have a nice thick caramel sauce
  • Add the dry mix to the caramel and stir until the mix is completely integrated
  • If you like you can add a small handful of organic white and dark choc chips, stirring in at the last minute
  • Press into a square pan (about 25cm) lined with baking parchment and bake until just browning around the edges (about 15 minutes in a 190*C oven)
  • Leave until completely cool and then slice with a sharp knife
  • Enjoy!

Double Espresso Dark Chocolate Mousse
This delicious mousse is very intense so small cups or shot glasses is generally enough for 1 Portion, unless you are greedy like me, and can eat the whole lot.


  • Put 60 ml of freshly brewed espresso into a small pot and reduce by half to 2 Tablespoons (you can also use organic espresso granules and make up 30 ml of strong espresso.)
  • Melt 200g organic dark chocolate in a double boiler. Use minimum 70% but an even higher percentage with little or no sugar would be even better
  • While the chocolate melts separate 6 large, organic and free range eggs. It is really important that your eggs are fresh and from a source you trust as they will be uncooked. you will also be able to taste the difference in free range eggs, so it is worth making the effort
  • Beat the yolks with 1/4 cup (60ml) of caster sugar. (Mine is from the vanilla pod jar)
  • Once the eggs and sugar are light and fluffy beat in the hot, melted chocolate
  • Beat in 1 teaspoon of vanilla essence. (If you only have synthetic flavouring leave it out)
  • Beat in the espresso
  • At this stage you can add 1/2 cup of double cream (softly whipped) by folding it in. Personally, I prefer it undiluted
  • Whip the egg whites to stiff peaks, but do not let them dry out. You may add a little pinch of salt to the whites if you need to
  • With a metal spoon fold the whites into the mousse, gently, but until there are no pockets of white showing
  • You may also add alcohol here if you wish, but no more than 20-30 ml (around 1 tot)
  • This should be an alcohol that complements the coffee and chocolate, like cognac, frangelico or kahlua
  • Spoon into demitasse coffee cups and top with a tiny blob of whipped or double cream
  • Refrigerate to set

Thanks again to Vanielje Kitchen who shared these recipes with us.

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