‘What is healthy is not delicious’. I have heard this phrase thousands of times, mainly coming from the mouth of men. But what do men know?
Women are more likely to feel guilt after eating something full of ‘bad’ calories. Hence, they are also more likely to make experiments with food and look for substitutes for their favorite recipes. This is exactly what I did. I adore cheesecake, but since I am trying to avoid all dairy products I created a wonderful recipe and fully embraced it. I love chocolate tarts and mousses too, but eating them not only ruins my mood and messes with my hormones due to the high level of sugar and trans/saturated fats that they contain but also my beach body.
The three recipes that I am sharing with you would cut to pieces the common believe about healthy food. Surprise, surprise: healthy can be tasty, sometimes even heavenly good!
Vegan Mini Tart Cups
Total time: 30 min
Prep time: 10 min
Makes around 7 tarts
For the cups:
2 perfectly ripe bananas
100 gr raw organic honey (around 5 tbsp)
½ tsp. vanilla extracts
½ tsp. rum extract
125 gr gluten-free oats (around 23 tbsp)
A pinch of Himalayan salt
1 tsp. ground cinnamon
1 tsp. maca powder
For the chocolate ganache:
100 g vegan dark chocolate
100 ml coconut milk
Mash the bananas with a fork. Add the honey and the two extracts and mix well.
In a separate bowl stir the ingredients for the dry mixture.
Add the wet into the dry mixture and mix well.
Take a muffin tray and scoop one full tbsp. of that mixture in each cup and spread it evenly using your hands. Bake at 175 C (fan) for 20-22 min.
Meanwhile prepare the ganache. Heat the nut milk until boiling. Break the chocolate into smaller pieces and add them into the warm milk. Mix well until reaching a homogeneous mixture. Put it on the side and wait until it is cool.
To finish fill each tart base with 2-3 tsp. of chocolate ganache. Sprinkle with some finely chopped pecans. Keep in a cool place.
Tip: If you don’t have a muffin tray or tart cups you could always get creative and use metal jar caps instead.
Vegan chocolate mousse
5-6 big stoneless dates
1 cup mixed raw nuts (cashews and almonds are the best option)
1 Tbs. of organic cacao powder
The juice of half an orange/mandarin or any other fruit that you like
1 tsp. rum
Vanilla (sugar or pure extract)
Ground the nuts using the kitchen robot. Add the rest of the ingredients and blend well until reaching a smooth, homogeneous mixture. If the mousse is too tick add some more fruit juice.
Raw White Chocolate, Mango, Goji Berries and Apple Cheesecake
Prep. Time Approx.: 90 min
For the nut base:
½ cup (60 gr.) pecan nuts
½ cup (70 gr.) macadamia nuts
8-9 medjool dates
2 Tbs. shredded coconut
2 Tbs. maple syrup
2-3 Tbs. liquid coconut oil
½ vanilla bean paste OR 1 tsp. vanilla extract
For the white chocolate cheesecake layer:
2 cups cashew nuts (preferably soaked overnight OR at least 4-6 hours)
⅓ cup (70ml) freshly squeezed orange juice
10 Tbs. maple syrup
⅓ cup (70ml) liquid coconut oil
¾ cup (177ml) liquid cacao butter
1 tsp. vanilla bean paste
For the mango layer:
1 ripe mango
3 Tbs. maple syrup
⅓ cup (70ml) liquid coconut oil
For the topping:
A jar (300 gr.) of goji-berries and apple marmalade (you can make your own home-made marmalade or buy one from the organic stores)
Pecan and Macadamia Nut Base
White Chocolate Cheesecake Layer
Place the drained cashews, coconut oil, cocoa butter, maple syrup, orange juice and vanilla bean paste into the blender and mix until you get a really silky and creamy texture. You could always add more maple syrup or orange juice if the mixture is too tick, or if you feel like your dessert needs more sweetness.
You have a sweet tooth? Read our delicious article EVERYBODY LOVES ICE CREAM.
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