W okresie świąteczno-noworocznym szukałam makowca, którego mogę zjeść i bardzo nie zgrzeszyć. Jednak moje próby zdały się na marne, bo oprócz gigantycznej ilości cukru makowce zawierały syrop glukozowo-fruktozowy i gluten.  Szukając inspiracji  do zrobienia makowca natchnęłam się na przepis Cook It Lean i na jego bazie stworzyłam swojego makowca. Wyszedł pyszny, ciężki i lepki, no i do tego szalenie zapychający, ale to już zaleta dużej ilości tłuszczy, które się w nim znajdują. Pyszna, zdrowa bomba kaloryczna!



  • mak niebieski                  400 g
  • wiórki kokosowe             150 g
  • orzechy włoskie              150 g
  • suszone figi                        70 g
  • ksylitol                              100 g
  • żurawina                            50 g
  • syrop daktylowy              30 ml
  • ekstrakt migdałowy          5 ml

bakalie do ozdoby

  • płatki migdałowe              15 g
  • jagody goji                         10 g
  • orzechy                              15 g


Sposób przygotowania:



Spód ciasta jest bardzo prosty w przygotowaniu i robi się go błyskawicznie. Wiórki kokoowe wrzucam wraz z orzechami włoskimi i figami (które godzinę wcześniej namoczyłam w gorącej wodzie, tak aby można było je łatwiej rozdrobnić) do malaksera, a następnie powstałą masą wylepiam spód deseru.





Po całonocnym moczeniu się maku w wodzie odcedzam go i mielę w maszynce do mięsa, aż do momentu gdy masa będzie gładka. Dodaję syrop daktylowy, który nadaje słodkawo-miodowego posmaku, ksylitolu i żurawiny. Całość po dokładnym wymieszaniu przekładam do form cukierniczych.  Dekoruję bakaliami.


Wstawiam do lodówki na kilka godzin aby masa stężała i „przegryzła się”.



1 makowiec (duża porcja, której nie byłam zjeść na jeden raz ;p )              :     812,60 kcal      B:     20,65 g      W:      46,98 g      T:     62,91 g
całość  (6 makowców  jak na zdjęciu)                                                                :   4875,64 kcal      B:   123,94 g      W:    281,92 g     T:   377,48 g


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