1 cup sugar or Stevia (I used Stevia)
1/4 cup vegan margarine, softened
2 tsp. vanilla extract
1/4 cup milk of choice + 2 tbsp. ground flax seeds, whisked together and allowed to sit for 10+ minutes
1 cup milk of choice (I Used Almond)
3/4 cup cocoa powder
2 tsp. baking powder
1/4 tsp. salt
1 1/3 cups coconut flour
Preheat oven to 350. Line muffin tin(s) with 15-16 papers. Using mixer on high speed, beat stevia and margarine, until creamy. Add vanilla and flax mixture, and continue to beat until well blended. Add milk, and again continue to beat until well blended. Add cocoa powder, baking powder, salt, and about a third of your flour. Beat until blended. Add another third of flour, blend, then add last third. Distribute batter evenly among muffin cups. Bake 15-18 minutes, or until toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow to cool while you whip up your frosting.
1/2 stick vegan butter
1/4 C fresh raspberries
splash of vanilla
2-3 C confectioners’ sugar
1/4 cup coconut flour (or all-purpose or Bob’s gluten-free)
1/4 tsp baking powder
3 tbsp Vegan Chocolatesauce
1 and 1/2 packets nunaturals stevia or 1 tbsp plus 1 tsp sugar (you can use less if you’re planning to top with syrup and don’t want the actual pancakes to taste sweet.)
1/16 tsp salt
1 and 1/2 tbsp applesauce or oil
1 tsp pure vanilla extract
5 and 1/2 tbsp milk of choice ( I used Almond)
You can also add Proteinpowder if you like
The bananmousse on top is just mixed banana with soy creme.
Hope you like them as much as I did.
For the most beautiful Vegan Breakfast ever!
2/3 cup oats
1 tbsp cocoa powder
1 tsp baking powder
pinch of salt
1 tbsp + 1 tsp agave nectar or maple syrup
1/2 cup soy milk (or any non-dairy milk)
1- 2 tbsp soy jogurt (optional)
2-3 tbsp fresh or frozen raspberries
Preheat oven to 350 degrees F.
Mix together oats, cocoa powder, baking powder and salt in a small bake proof dish. In a separate bowl combine liquid sweetener, milk, and yogurt (if using). Add to dries and mix until oats are fully hydrated. Fold in raspberries.
Bake for 25-30 minutes until a crust has formed at the top. Remove from oven and allow to cool for 5 minutes.
4 tbsp white whole wheat flour
2 tbsp Stevia
2 tbsp unsweetened cocoa
1/4 tsp baking powder
3 tbsp soy/or almond milk
¼+ cup unsweetened applesauce
2-3 tbsp vegan chocolate chips
In a small bowl, whisk flour, stevia, cocoa, baking powder and cinnamon together, set aside. For a really sweet cake, add more sugar. In another small bowl, whisk ¼ cup applesauce, nondairy milk, and a drop or two of vanilla extract together. Pour wet into dry, then add chips, stirring to combine.
Add another 1-2 tbsp of applesauce, until the batter is wet and resembles regular cake batter. Pour batter into a coffee cup, and microwave for three minutes (at 1000 watts – if your microwave is weaker or stronger, please adjust accordingly).
Per Serving: 176 Calories, 1.1g Fat, 59.3g Carbohydrates, 7.8g Fiber, 11.6g Sugar, 8.3g Protein
1 frozen banana
1 small beetroot
1 handful of frozen raspberries
1/2 cup of coconut milk
1 small handful of kale
1 pinch of cinnamon
Blend everything together and decorate with a celery stick
Recipe adapted from the wonderful Essena O’neill
Pink Vegan Glow (own creation)
1 cup vanillasoy yogurt
1/3 cup orange juice
1/2 cup boysenberry
1/3 cup strawberries
1/3 cup raspberries
1/3 cup blueberries
1 large ripe frozen banana
Blend everything together and decorate with roasted coconut.
This no bake snack is healthy and addicitive! Days are getting colder and Christmas is just around the corner.
If you are looking for a vegan holiday treat, these Vegan Chocolate-Coconut-Peanut Balls are just right for you!
They are not only vegan, but also gluten, grain and lactose free!
They taste like a mix of a Bounty and a Reese’s but guilt free!
You can make them in different forms and shape. I also tried Macaroons. The ingredients are practically the same I just baked them for 10 Minutes (375 degrees) and added more Peanut Butter once I took them out of the oven.
Healthified no-bake peanut butter coconut balls with a vegan topping
1 cup of gluten-free oats
1/2 cup of unsweetened shredded coconut
1/2 cup of chunky natural peanut butter
3 Tablespoons of raw honey
1/2 cups desiccated coconut
140g vegan dark chocolate, melted
1 3/4 cup dessicated coconut (to roll in)
Add all ingredients to a bowl and mix until combined.
Put the bowl into the freezer for 15 to 30 minutes until slightly firmed
Roll the dough into a tight ball.
Dip it into the melted dark chocolate and roll it around until evenly coated.
If you like you can decorate them with coconut
Put the plate of coconut balls in the refrigerator for 1 to 2 hours until the chocolate on all of your coconut balls have hardened.
This wonderful combination of light cheese and proteinpowder makes this cake a winner.
A healthy and light treat for everyone who craves a heavenly dessert without regrets.
(Only 90kcal per piece)
Vegan Cake (see my vegan chocolate Cake post)
- 7 ounces (200gr) Light Cream Cheese
- 10 ounces (350gr) Low-fat Quark
- Juice of one Lemon
- 1 Gelatin
- Vanilla Extract (1 tsp)
- 2 scoops of Straciattela or Chocolate Proteinpowder
Mix all the ingredients together until smooth. Put 1/2 of the mass on the first layer, let it cool for about 1 hour. Put on the second cake layer and again the creamy mass. Decorate as you like it