Celebrity chef and wellness guru Silvena Rowe shares four diet-friendly yet delicious desserts



Makes 4
Soaking time: 10 hours
Preparation: 20 minutes

1 cup Brazil nuts, soaked for 10 hours in filtered water and drained
1 cup raw walnuts, soaked for 10 hours and drained
1/2 cup dried dates, chopped

2 cups raw walnuts, soaked for 10 hours and drained
1/2 cup spinneysFOOD Organic Maple Syrup
1/4 cup filtered water

2 large ripe mangoes, sliced into thin slices
2 tbsp acacia or other flower honey
Passion fruit for garnishing

1 Combine the nuts and dates in food processor and blend until crumbly. 2 Divide mixture into 4 and form shell shapes using a rim. 3 Bake for 45 minutes at 120°C.

1 Blend the walnuts, maple syrup and water at a high speed until smooth. 2 Place mango in a bowl and add the honey to coat.

1 Place each tart shell on a plate. 2 Fill each with a generous spoonful of walnut cream. 3 Fan out thinly sliced mango slices on top. 4 Sprinkle with passion fruit.



Makes 12
Preparation: 15 minutes

1/2 cup quinoa flakes
3/4 cup blend of linseeds, sunflower seeds and almonds
4 tbsp tahini
1/2 cup shredded coconut
1/3 cup spinneysFOOD Organic Maple Syrup
1 tbsp vanilla
2 tsp honey bee pollen
1 tbsp dried blueberries
1 tsp acai powder
Chia seeds, coconut, goji berries, cacao or matcha for rolling

1 In a small bowl, combine all the ingredients and mix well - the mixture should be sticky but dry enough to roll, easily. 2 Roll into balls and then cover with chia seeds, coconut, goji berries, cacao and matcha.



Makes 1 cake with 8-10 servings
Preparation: 10 minutes
Cooking: 15-20 minutes

1/2 cup unsweetened dark cocoa powder
1/2 cup coconut flour
2 1/2 teaspoons gluten-free baking powder
6 spinneysFOOD Organic Free-Range Eggs
1/2 cup honey
200g 70% chocolate 
1/2 cup extra-virgin olive oil
1/2 cup coconut milk
1 teaspoon vanilla bean paste
500g coconut yoghurt
1 tin of organic coconut milk (left in fridge overnight)

1 Preheat oven to 160°C. 2 Placethe cocoa, coconut flour and baking powder in a mixing bowl. 3 Add the eggs, honey, vanilla, coconut milk and olive oil. 4 Mix well until smooth and combined – a whisk works well for this. 5 Pour into a 20cm baking tin lined with baking paper. 6 Bake the cake for 20-25 minutes or until cooked through. 7 Remove from the oven and cool. 8 Whip the coconut yoghurt, adding the really cold coconut milk and blending together. 9 Pour coconut cream over the cake and sprinkle with chocolate shavings.



Makes 12
Preparation: 10 minutes
Cooking: 12 minutes

200g organic rolled oats
50g freshly grated coconut
60g cold pressed coconut oil or avocado oil
60g spinneysFOOD Organic Maple Syrup
1 spinneysFOOD Organic Free-Range Egg
100g block good quality 70% dark chocolate
50g dry cherries, chopped

1 Preheat your oven to 150 C. 2 Combine oats, coconut, oil, maple syrup and egg into a mixing bowl. 3 Mix through with your hands for a few minutes – squishing the ingredients together until the cookie dough starts to come together. I often like to rest the mixture for 5 minutes after mixing – so the oats soften a little more and hold together when squished. 4 Chop up the chocolate with a large knife and add to the oats and mix through. 5 Form mixture into 12 cookies... I love using a small ice cream scoop for this – it’s so easy that way. 6 Place onto a lined baking tray and flatten slightly. 7 Bake for approx 15 minutes or until golden. Check half way through the cooking... they are delicate so you need to watch them. 8 Remove from the oven and cool completely.