August 22, 2016


‘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:


Wet mixture:

2 perfectly ripe bananas

100 gr raw organic honey (around 5 tbsp)

½  tsp. vanilla extracts

½  tsp. rum extract


Dry mixture:

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

Total time: 


Serves: 2




5-6 big stoneless dates

1 cup mixed raw nuts (cashews and almonds are the best option)

1 banana

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

Serves: 12

Total time: 

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

  • Place the nuts in the food processor and pulse until roughly chopped.

  • Add the remaining ingredients and process until you have a sticky, medium-fine crumbly mixture. 

  • Place the mixture into a springform pan and press flat first using your hands and then with a spatula or the back of a spoon until the mixture is flat and smooth.

  • Put the base in the freezer whilst you make the cheesecake layer.


Mango Layer 

  • Place all ingredients in a blender and blend until a smooth and creamy mixture is formed.


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. 

  • Pour one third of the mixture on top of the crust and gently spread it equally, making sure that you have removed all bumps and bubbles.

  • Pour some of the mango layer evenly over the top of the cheesecake.

  • Place the cheesecake into the freezer for at least 15 minutes before you make the next layer.

  • When firm enough cover with another third of the cheesecake mixture and top this with the rest of the mango mixture. Freeze for 15 min. 

  • Pour the rest of the cheesecake mixture on top. Make sure that the surface us smooth and has no bubbles. Freeze for 15 min. 

  • Top up the cheesecake with the goji berries and apple marmalade. Spread it evenly. Place the dessert in the freezer. 

  • Remove and place in the fridge to defrost for a couple of hours before serving.



  • Note that the cashew nuts for the white chocolate layer should be soaked, preferably overnight, or for at least 4-6 hours.

  • Note that this recipes requires extra time to freeze.

  • When defrosting the cheesecake make sure that the top layer does not melt too much!

You have a sweet tooth? Read our delicious article EVERYBODY LOVES ICE CREAM.


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