Yes, you did read that correctly! You guys have been asking me for some delicious and healthier versions of traditional desserts, so today I've got a couple of goodies to get you started :) In these Healthy dessert recipes you will find fruit, nuts, and a few other simple goodies. What's more, they are also Vegan, full of mother natures bounty. Let's dig in!
 | Banana soft serve - serves 2This is the simplest dessert recipe you could possibly ever make, with a delicious factor at 9/10. Ingredients: 2 frozen bananas 2 heaped tsps. of nut butter (I used sunflower seed butter, but you could use peanut butter, almond butter etc) Some cacao nibs to sprinkle on top Pop the bananas and nut butter into your blender, and blend for 1 minute or until silky smooth. You MUST use frozen bananas, as it will not work if they are not frozen. Divide the mixture between 2 bowls, top with cacao nibs and serve immediately! |
Mango & Lime cheesecake - serves 4
This 'cheesecake' contains no cheese, and is infact vegan, gluten free, and absolutely amazing! The recipe is from Nourish magazines dessert edition, and created by The Kind Cook. It's a lot more involved than the banana soft serve, but it will wow you and is so worth it.
Ingredients for the crust:
1/2 cup almonds (I used walnuts)
4 fresh pitted dates
1 to 2 tbsp. raw cacao powder
Ingredients for the filling:
1 cup cashews (I used macadamias)
1/4 cup fresh mango flesh
1/4 cup coconut cream
4 tbsp. melted coconut oil
2 tbsp. fresh lime juice
zest from 2 limes
2 tbsp. pure maple syrup
2 pinches salt
Extra mango flesh for the garnish
Line a round 10cm cake tin with baking paper. Blend the crust ingredients in a high powered blender or food processor until well combined, and dough like. Add a tsp of water if its too dry. Press the crust into the base of the tin, using wet finger tips.
Place all of the filling ingredients into your blender or food processor and blend until smooth. Spoon this mixture onto the crust, and place into the freezer for 1 hour. Once the cake has set, remove from the freezer. Top with sliced mango and serve.
Ingredients for the crust:
1/2 cup almonds (I used walnuts)
4 fresh pitted dates
1 to 2 tbsp. raw cacao powder
Ingredients for the filling:
1 cup cashews (I used macadamias)
1/4 cup fresh mango flesh
1/4 cup coconut cream
4 tbsp. melted coconut oil
2 tbsp. fresh lime juice
zest from 2 limes
2 tbsp. pure maple syrup
2 pinches salt
Extra mango flesh for the garnish
Line a round 10cm cake tin with baking paper. Blend the crust ingredients in a high powered blender or food processor until well combined, and dough like. Add a tsp of water if its too dry. Press the crust into the base of the tin, using wet finger tips.
Place all of the filling ingredients into your blender or food processor and blend until smooth. Spoon this mixture onto the crust, and place into the freezer for 1 hour. Once the cake has set, remove from the freezer. Top with sliced mango and serve.
