Recipes - Vegan Deserts 

You have to try my most favourite veggie-lovers risotto in the whole world! You can really use any vegetables you like and just gently stir fry them on a dry frying pan so they're crisp. The more veggies you use, the more you dilute calories in your final meal. And - the fun part - the more you get to eat 🙂 

Put asparagus pieces on a dry frying pan and roast them for about 5 minutes on medium heat turning on occasion until they brown a little. Then add chopped onions and stir fry for 2 minutes on high heat. If it starts to stick, add 1 tbs of water. When you see the onions caramelising, add mushrooms, kale, balsamic vinegar and spices and stir fry all, while still on high heat, for another few minutes until the mushrooms are roasted. 

 

Finally, add rice and chopped kale and cook for another 2 minutes until all is heated up and mixed well. 

Zucchini is a great weight loss addition to your meals. Due to it's high water content it has less than 100 Kcal per pound raw, so you literally can go crazy with it 🙂 Zucchini with heat goes well with air fried or oven baked potatoes and a dip or even over quinoa. Enjoy. 

Wash zucchini and grate them on a mandolin or a similar thickness type of grater to get thin slices. Put them on a dry, heated saucepan, sprinkle garlic powder and chilli flakes and stir fry for about 3 minutes on high heat. Then, add balsamic vinegar, mix well and stir fry for another 3 minutes. This will allow for the acidity to evaporate and the vegetables to caramelise. Take off the heat and enjoy. 

Roasting peppers brings out their sweetness and combining them with garlic and chilli just makes the perfect roasted pepper dip to serve over roasted potatoes or vegetables. Don't overthink it though. Just put peppers and whole lot of vegetables on baking trays and bake for 20 min at 175 degrees C. Then, you are sorted not only for a dip but also for your veggies for couple of days ahead. 

Put all ingredients into a blender or a food processor and process until smooth. If the pepper dip is too liquid, add 1 tbs of gluten-free oats. Store in an airtight container in the fridge for up to 3 days. Note: as you chill the dip, it’ll become naturally thicker, especially if you are using oats. 

Leftover potatoes and some veg thrown together and magic is done. 

Cook chopped onions in a non stick frying pan or a wok for about 5 minutes until they start to caramelise. Add drop of water at times to prevent the onions from burning. Add potatoes, bit more water, oregano and tamari if using, and cook for 10 minutes until the water is gone and potatoes become little bit mushy. (They still should keep their shape just be extra soft). Add cherry tomatoes, spring onions, black pepper and cook for 2 more minutes. Take of the heat and enjoy with stir fried mushrooms and beans on a side. 

Colourful, quick, tasty, what else can you ask for when it comes to fixing a nutritious lunch! Beans are a fabulous weight loss food due to their resistant starch which will keep you feeling full for hours. 

Combine all ingredients in a bowl, except for lemon juice, balsamic and herbs. In a small cup mix lemon juice and balsamic well. Pour dressing over the salad, garnish with herbs and mix well. Let it sit in the fridge for an hour to allow the flavours to blend. Then mix one more time before serving and enjoy. 

You have to try my most favourite veggie-lovers risotto in the whole world! You can really use any vegetables you like and just gently stir fry them on a dry frying pan so they're crisp. The more veggies you use, the more you dilute calories in your final meal. And - the fun part - the more you get to eat 🙂 

Put asparagus pieces on a dry frying pan and roast them for about 5 minutes on medium heat turning on occasion until they brown a little. Then add chopped onions and stir fry for 2 minutes on high heat. If it starts to stick, add 1 tbs of water. When you see the onions caramelising, add mushrooms, kale, balsamic vinegar and spices and stir fry all, while still on high heat, for another few minutes until the mushrooms are roasted. 

 

Finally, add rice and chopped kale and cook for another 2 minutes until all is heated up and mixed well. 

Zucchini is a great weight loss addition to your meals. Due to it's high water content it has less than 100 Kcal per pound raw, so you literally can go crazy with it 🙂 Zucchini with heat goes well with air fried or oven baked potatoes and a dip or even over quinoa. Enjoy. 

Wash zucchini and grate them on a mandolin or a similar thickness type of grater to get thin slices. Put them on a dry, heated saucepan, sprinkle garlic powder and chilli flakes and stir fry for about 3 minutes on high heat. Then, add balsamic vinegar, mix well and stir fry for another 3 minutes. This will allow for the acidity to evaporate and the vegetables to caramelise. Take off the heat and enjoy. 

Roasting peppers brings out their sweetness and combining them with garlic and chilli just makes the perfect roasted pepper dip to serve over roasted potatoes or vegetables. Don't overthink it though. Just put peppers and whole lot of vegetables on baking trays and bake for 20 min at 175 degrees C. Then, you are sorted not only for a dip but also for your veggies for couple of days ahead. 

Put all ingredients into a blender or a food processor and process until smooth. If the pepper dip is too liquid, add 1 tbs of gluten-free oats. Store in an airtight container in the fridge for up to 3 days. Note: as you chill the dip, it’ll become naturally thicker, especially if you are using oats. 

Leftover potatoes and some veg thrown together and magic is done. 

Cook chopped onions in a non stick frying pan or a wok for about 5 minutes until they start to caramelise. Add drop of water at times to prevent the onions from burning. Add potatoes, bit more water, oregano and tamari if using, and cook for 10 minutes until the water is gone and potatoes become little bit mushy. (They still should keep their shape just be extra soft). Add cherry tomatoes, spring onions, black pepper and cook for 2 more minutes. Take of the heat and enjoy with stir fried mushrooms and beans on a side. 

Berries are a food group on their own! Highly anti-inflammatory, anti-aging, low in sugar and also low calories. That's why it's great to combine them with satisfying coconut and dates, to create a morning smoothie bowl which will fill you up with energy so you dance through your day. 

Blend a cup of blueberries & bananas till smooth. Top with coconut, dates and more blueberries and enjoy. 

The healthiest apple pie ever. What a great way to start your week - it’s like you are reminiscing about the weekend. Warming, gentle and soothing for your gut smelling like your grandma’s kitchen. Bananas are potent prebiotic and are also soothing for digestion. Apples support liver to release stored toxins and also help our body get rid of harmful bacteria and viruses by sweeping them out of our colon. Cinnamon (use Ceylon for bigger potency) adds even more antioxidants while helping with blood sugar balance. 

Blend together 2.5 bananas and 2.5 apples with a drop of water. Serve in your favourite bowl topped with 0.5 apple and 0.5 banana sliced. Sprinkle cinnamon generously and enjoy with a warm cup of a herbal tea. 

This smoothie is like dreaming about summer. Light, creamy, refreshing. It can also remind you of melted ice cream. Pineapple stimulates creation of your digestive enzymes, cucumber and celery restore healthy electrolytes in your body giving you a boost in the mid-afternoon or after a work out. Definitely one of my favourites when I feel like having a cuddle. Enjoy! 

Note: If using fresh pineapple make sure it’s ripe for deep sweet flavour. The skin of pineapple should be yellow/brown, not green. 

 

Put pineapple pieces, cucumber and celery into a high speed blender and process until smooth and creamy. Serve in your favourite jar topped with more pineapple pieces and pieces of cucumber for bit more freshness if you wish. 

Banana milk is a great swap for a yogurt. You can use it as a topping or a sauce for your favourite fruit and turn it into a delicious light breakfast, snack or even a treat! It's best to use very ripe banana and for fruit something less sweet, so the flavours compliment each other well. My favourite part is even if you mash up banana just with water instead of your favourite plant milk, it still tastes delicious! 🙂 

Mash 1/2 of banana with a fork in a splash of your favourite unsweetened plant milk. Top it with fresh fruit and walnuts, mix well and enjoy. 

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!