The BEST Five Summer Desserts

By Jayne Robinson

Whether you’re trying to kick the sugar habit, eat for energy or just want to impress your friends with a seriously delicious summer dessert. These recipes from some of our favourite healthy eating gurus – Sarah Wilson, Wendy Rowe and Henrietta Inman – tick all the boxes without compromising on yummy-ness

Velvet Pot Brownies Henriette Inman


Makes 30 rectangles or 48 triangles

100 g (3½ oz/½ cup) coconut oil
150 g (5¼ oz) dark (bittersweet) chocolate, 100% cocoa solids
280 g (10 oz/2¼ cups) coconut sugar
1 tsp coarse sea salt, plus ½ tsp extra for sprinkling
4 eggs
2 tsp vanilla extract
80 g (2¾ oz/generous ½ cup) teff flour

Preheat the oven to 170°C/325°F/Gas Mark 3. Grease and line a 30 x 20 x 2 cm deep (12 x 8 x ¾ inch) brownie tin.

1. Melt the oil with the chocolate in a bain-marie.
2. Remove from the heat and mix in the sugar and salt, grinding it between your fingers, followed by the eggs and vanilla extract.
3. Finally mix in the flour until just combined. The mix should look smooth and glossy.
4. Pour into the prepared tin. Sprinkle with the extra salt and bake for 15 minutes, rotating the tin after 10 minutes, until a skewer inserted in the centre comes out just clean. The brownies should feel firm to touch and will be cracking slightly around the edges.
5. Leave to cool completely in the tin then cut into 30 rectangles, each 5 x 4 cm (2 x 1½ inch), or make 48 small triangles, by cutting 5 cm (2 inch) squares diagonally in half.

As the brownies are very rich, for me a small triangle will suffice. They are also great served as petit fours or with Henriette’s Velvet chocolate pots (Clean Cakes).

These brownies will keep for up to five days in the fridge or are suitable for freezing. They’re even yummy eaten straight from frozen.


6 slices haloumi, sliced to 5mm thickness
1 small green apple, cored and cut into 5mm wedges
Pinch of salt
Sprinkle of ground cinnamon (optional)
A handful of walnuts roughly chopped

1. Place the haloumi and apple slices in a hot non-stick frying pan.
2. Jiggle the pan a little so the fat from the haloumi coats the apple.
3. Cook on both sides until both the apple and haloumi are a lovely caramel colour.
5. Lightly roast the walnuts in a dry pan.
4. Toss salt and cinnamon (if using) over the lot, sprinkle with the walnuts and serve.


Serves 10–12
Chocolate ‘biscuit’ base
Coconut oil, for greasing
120 g (4¼ oz/¾ cup) pitted Medjool dates
25 g (¾ oz/3 tbsp) cashew nuts, preferably activated dried
1½ tsp vanilla extract
1¼ tbsp cacao powder
¼ tsp Himalayan pink salt
120 g (4¼ oz/scant ½ cup) almond butter (see page 26) or other nut butter
125 g (4½ oz/¾ cup) buckwheat groats, preferably activated dried
20 g (¾ oz) homemade chocolate or dark (bittersweet) chocolate 85% cocoa solids
20 g (¾ oz/2 tbsp) cacao nibs

Banana and passionfruit filling
70 g (2½ oz/½ cup) cashew nuts
60 g (2 oz/generous ⅓ cup) pitted Medjool dates
½ tsp Himalayan pink salt
430 g (15¼ oz) very ripe banana flesh (3–4 bananas)
½ tsp ground cinnamon
½ vanilla pod (bean), split lengthways and seeds scraped out
70 g (2½ oz/⅓ cup) coconut oil, melted
About 8 small passionfruit
25 ml (¾ fl oz/5 tsp) lime juice

Sticky toffee sauce
150 g (5¼ oz/1 cup) pitted Medjool dates
200 ml (7 fl oz/¾ cup) warm water
1 tsp coarse sea salt
½ vanilla pod (bean), split lengthways and seeds scraped out
75 ml (2½ fl oz/⅓ cup) coconut milk

1 large banana, about 180 g (6¼ oz)
40–50 g (1½–1¾ oz) homemade chocolate or dark (bittersweet) chocolate shards 85% cocoa solids
20 g (¾ oz/2 tbsp) buckwheat groats, activated dried
20 g (¾ oz/2 tbsp) cacao nibs
2 passionfruit

Chocolate banana Pie Henriette Inman

For the base:

1. Soak the cashew nuts for the banana and passionfruit filling for 3–4 hours in 200 ml (7 fl oz/¾ cup plus 1 tbsp) of filtered water with a scant ½ tsp of Himalayan pink salt, then drain and rinse.
2. Grease the bottom and sides of a loose-bottomed 22 cm (8¾ inch) fluted tart tin, about 3.5 cm (1⅓ inch) deep, with coconut oil.
3. In a food processor, blitz the dates and cashew nuts for the base until small pieces and just coming together in a ball. Add the vanilla, cacao powder, salt and almond butter and process once more for about a minute.
4. Finally add the buckwheat groats and blitz a few times until the groats start to break up and if you squeeze pieces of the mix it will stick together.
5. Put into the prepared tart tin and press down and around the fluted edge until even. Leave to chill in the freezer.
6. Melt the chocolate slowly using a bain-marie.
7. Using a pastry brush, spread the bottom of the chocolate ‘biscuit’ base with the melted chocolate and then sprinkle over the cacao nibs. Freeze again.

For the filling:
1. Place the soaked cashew nuts in a blender with the dates, salt, banana, cinnamon and vanilla seeds, and blend until smooth. Scrape down the mix and blend once more. Pour in the coconut oil and blend again until totally smooth.
2. Take out two-thirds (400 g/14 oz) of the mix and pour onto the ‘biscuit’ base. Spread it out until smooth, tap the surface to remove any air bubbles and return to the freezer.

3. Cut the passionfruits in half, remove all the pips and pulp and press through a fine sieve to get 80 ml (2¾ fl oz/⅓ cup) juice.
4. Add the lime juice and then pour all the juice into the remaining banana mix in the blender, blending until everything is well combined.
5. Pour the passionfruit layer on top of the banana layer and freeze once more for 3 hours or overnight.

For the sauce:
1. Soak the dates in the warm water for 10 minutes.
2. Blend the dates and liquid with the salt, vanilla and coconut milk until smooth. Refrigerate until needed and mix well before use.

To serve:
1. Defrost the pie in a cool place for 3 hours or in the refrigerator for 12 hours. When defrosted but still cool, remove from the tin and transfer to a serving plate.
2. Decorate with slices of banana and chocolate shards, slightly pushing them into the filling, finishing off by sprinkling on buckwheat groats, cacao nibs and passionfruit seeds. Or serve it as it is, pouring over some of the sauce with each portion. The pie and the sauce will last well in the fridge for about five days.


Cake Filling:
750 g cream cheese, at room temperature
2 tablespoons yoghurt or sour cream
3 tablespoons coconut cream
1/2 cup rice malt syrup, or to taste
1 egg.
dash vanilla powder.
small handful pistachios, or toasted coconut flakes, to serve.

Cake Base:
1 cup shelled pistachios or hazelnuts
1 cup shredded or desiccated coconut
1 cup almond meal, or other nut meal, or LSA
120 g unsalted butter, softened

Preheat the oven to 160ºC / 325°F and line the sides and base of a 23 cm spring-form tin with baking paper.

For the base:
1. Grind the nuts in a food processer until semi-fine. Add the coconut, almond meal and butter and rub with your fingers to make a dough. The more you rub, the more you’ll release the oils in the nuts and achieve the right consistency. Add more butter if required.
2. Press into the tin, covering the base and sides to an even thickness (about 5 mm).
3. Bake for 5–8 minutes until starting to turn golden. Remove and allow to cool completely.

For the filling:
1. Combine the cream cheese, yoghurt, coconut cream, syrup, egg and vanilla powder in a large bowl. Don’t over-mix, and try to keep the aeration to a minimum while stirring (too much air will make the filling puff up and then collapse during cooking).
2. Spoon into the cold base and return to the oven for 20–30 minutes or until the mixture pulls away from the base a little and the centre is custard-like (don’t overcook).
3. Place in the fridge for at least 2 hours to firm before serving.

Be sure to allow the cheesecake to cool for several hours before serving; otherwise, it can taste too eggy.


Serves 6

6 tbsp rice flour (or other gluten-free flour)
3 tsp Stevia
150g butter, cut into cubes
2 handfuls of walnuts, crushed
10 sticks of rhubarb, cut into 1cm pieces
1 apple, peeled, cored and chopped into bite-sized pieces
Handful of dried cranberries
Juice of ½ lemon

To serve (optional):
Crème fraîche infusedwith a vanilla pod(halved and seeds removed)
Vanilla ice cream

1. Preheat the oven to 180°C/160°C fan.
2. Combine the flour and 2 teaspoons of the Stevia in a mixing bowl. Using your fingertips, rub in the butter until the mixture is crumbly in texture. Add the walnuts and set aside.
3. Place the rhubarb, apple and cranberries in a saucepan with 2 tablespoons of water and the rest of the Stevia.
Cook down over a medium heat for 10–15 minutes or until the fruit is plump, soft and juicy but still holding its shape.
4. Add the lemon juice to the fruit mixture and stir to combine.
5. Place the cooked fruit in a small ovenproof dish and top with the crumble mixture. Bake in the oven for 20 minutes or until browned on top, and serve with vanilla-infused crème fraîche or ice cream, if you wish.

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