Recipes - Vegan Deserts 

This 100% guilt-free treat is made only from whole fruit and it smells like roses 🙂 Raspberries bring in the scent of flowers while bananas create the creamy texture. It's one of my favourites but you can use any berries you love, so it becomes special for you too. 

This chocolate cheesecake is so dreamy and creamy, yet light and incredibly satisfying. I love that you don't need to bake anything, just match up delicious flavours of nuts, cocoa powder and dates. And it's ready in minutes! It's perfect for Easter, Halloween or any occasion when you feel like indulging a little but in the healthiest way possible. Enjoy with love. 🙂 

 

 

Mix quick cooking oats together with ground almonds in a bowl and set aside. Process dates with little bit of water till they turn into a date paste. Then combine dates together with the dry mixture and create a dough. This is going to be a base of you cake. It should stick well together but shouldn’t be too wet as you do want to be able to cut through it. If it does seem too wet, add bit more oats. 

 

Take a medium sized baking tray (I like using round shape but any shape will work) and spread the mixture evenly to the bottom. It should be about 1 – 2 cm thick. Then place into the freezer while you are preparing your cream. Put soaked up cashews (without the water), silken tofu, cocoa, vanilla and maple syrup into a high speed blender. Blend for at least 1 minute until well combined and smooth. The cream should be thick enough to hold the shape, so if it seems bit too liquid, just add a few more cashews and process again. Then spread the cream onto your base. Sprinkle more cocoa on top together with some sliced up almonds. Put to the fridge for 30 min and enjoy with joy. 

 

Note: (If you can’t get silken tofu or avoid soy, use 1/2 cup of cashews instead. In total then you’ll be using 1.5 cups of cashews. The cream will be denser, so you may need to add a drop of water to adjust the consistency. 

Although they look like snowflakes, vegan Raffaellos are perfect for any time of the year. They are a crowd pleaser even though they have a very subtle sweetness. I guess it's the magic of coconut and almonds what does the trick. Enjoy! 

Put the dates, drained beans, ground almonds, coconut cream, 0.5 cup of dried coconut and maple syrup into a food processor and process till smooth. If it’s too liquid, put it in the fridge for 30 min to solidify more. Then form balls with 1 peeled almond inside and roll them in more coconut. 

The best vegan hazelnut cookies you've ever had. No refined sugar or oil, just whole plant-foods as a gift to yourself. Enjoy! 

Use some of the plant milk to soak up the dates for 10 minutes, just so they are covered. Mix all dry ingredients in a bowl. Process the dates into paste. Then mix it in together with dry mixture. If it’s too dry, add the rest of milk and mix well until properly combined. The mixture should hold together but shouldn’t be too wet. If it is, add a little bit more oat flour. Start making cookies by first forming small balls which you place on a baking tray with parchment paper. Then press in the middle of each ball with your finger to create space for jam. After you’ve filled all the cookies with jam, bake at 175 degrees for 20 – 25 minutes until golden. Let cool and enjoy. 

Carrots are my favourite. It's a perfect snack, great for juicing and for making delicious desserts, of course. I'm excited to share this carrot cake with you as it's completely raw, you'll make it just in a few minutes and can even freeze it. Sweetness of carrots matches coconut and nuts so well and a kick from ginger brings this dessert to another level. A great treat to make even for last minute visitors. 

Process 4 carrots in a food processor and set aside. Then process the remaining carrot and apple until they become small pieces but not a sauce. Put all into a bowl and mix well. Process ginger, dates, cinnamon and vanilla flavour with almond milk until almost smooth and add to the carrot/apple mixture. In a bowl mix all together, add oats, chopped nuts and coconut and mix well with your hands. At last take a glass form ( I used 25 cm x 15 cm) and press the mixture tightly to the bottom. Put the cake for about 1 hour to the fridge (30 min in a freezer) and enjoy. It keeps in the fridge for up to 3 days. 

I wanted to make something special for Easter and thought of my childhood. Back then I used to love anything with poppy seeds and that's a secret to this treat to! If you don't have time to make the icing, don't worry about it, but to be honest, once you make it, you'll wonder how could you ever be without it. 🙂 

 

Put all dry ingredients for the muffins into a bowl and mix well. Put washed dates, fruit puree and a drop of milk from your 1/2 cup into a food processor and process until smooth. Add the whole mixture and the rest of the milk into the bowl and mix well. If you feel the dough is a bit too wet, just add a few more oats. Fill up silicon forms and bake muffins at 175 degrees for 25 – 30 min until golden brown. While muffins are in the oven put all ingredients for icing into a food processor and process until smooth. Icing should be smooth and thick so it easily holds on top of the muffin.To make it more condensed you can add a tbs of oats and process again. Put icing into the fridge for 15 min and when muffins cool down put the icing on top of each 

Do you love cookies, yet feel guilty after having one? These are a super healthy twist on chocolate chip classic. Enriched with almond flour and coco nibs they are bit higher in fat, so use them for special occasions to share with others. And since they are sweetened just with fruit, they are also the perfect way to help you wean off their refined counterpart. 

Put oats, ground almonds, coco nibs if using and baking powder in a bowl and mix well. Put the fruit puree, bananas, vanilla flavour and dates in a food processor and blend until smooth. Blend the wet mixture together with the dry ingredients. The dough should be a little wet but you still should be able to make small balls out of it. If it seems too wet, add a little bit more oats. Form small balls, place them on a baking tray with parchment paper. Use a fork to press each down and create the cookie-like shape. Then bake the cookies at 175 degrees for 20 – 25 minutes until golden. 

Spooky balls were born around Halloween when I wanted our boys to have some healthy and fun alternative to processed sweets. At first, they weren't sweet enough to do the trick, so I added a bit of date syrup and created scary looking mouths everyone loves!