Diet Dessert Squares

Name: Diet Dessert Squares
Total time: 5 h
Yield: 16
Ingredients: 0.667 cup xylitol (plus extra to taste for the mousse); 6 Tbsps sunflower oil; 1 Tbsp vanilla extract; 0.5 ripe Banana (mashed); 1.25 cups gluten-free self-rising flour; 4 Tbsps water; 1 tsp vanilla extract; 1 Tbsp vegan Gelatin powder; 3.333 cups Strawberries; 1.667 cups Coconut cream (chilled); grated sugar-free vegan chocolate

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Difficulty:

moderate

Difficulty

Preparation:

1 hr

Preparation

ready in 5 h.

Ready in

Ingredients

for

pieces

Ingredients: ⅔ cup xylitol (plus extra to taste for the mousse); 6 Tbsps sunflower oil; 1 Tbsp vanilla extract; ½ ripe Banana (mashed); 1 ¼ cups gluten-free self-rising flour; 4 Tbsps water; 1 tsp vanilla extract; 1 Tbsp vegan Gelatin powder; 3.333 cups Strawberries; 1 ⅔ cups Coconut cream (chilled)

To decorate: grated sugar-free vegan chocolate

How healthy are the main ingredients?

Strawberry Banana

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Preparation steps

Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a deep 23cm| 9" springform square baking tin and line the base with non-stick baking paper.

Beat together the sugar, oil, vanilla and banana in a mixing bowl until combined.

Add the flour, water and vanilla and mix well.

Put into the tin and bake for 20-30 minutes until golden. Cool in the tin.

Blend the strawberries in a food processor or blender to a smooth puree (about 200ml|1 cup). Put into a bowl.

Sprinkle over the gelatine powder and whisk until combined.

Whisk the coconut cream and xylitol to taste until thick and fluffy. Fold about 1/3 into the strawberry mixture. Continue adding the cream in small amounts until combined.

Pour on top of the cake base and chill for at least 4 hours until set.

Sprinkle with grated chocolate and cut into squares to serve.