PUBLISHED BY @HEALTHYVEGANDESSERTS

10 Delicious Recipes

HEALTHY
VEGAN
DESSERTS
EXCLUSIVE EDITION 01
E-BOOK

VEGAN S'MORES TREATS BY@HEALTHYLITTLEVITTLES

 Hey there Cutie Pie

We are so exited to present this

collaboration with some of Instagrams
most talented recipe creators!

We also want to thank you for every

time you are choosing plant based
foods over animal products. Together
we are making the world a better and
happier place!

So lets dive into the yummy stuff!!

With Love,

@healthyvegancuisine
@healthyvegandesserts
Peanut Butter Chunk
Banana Bread

By Olivia Moore

@thatgreenolive

www.thatgreenolive.com
 Ingredients
Banana Bread
⅔ cup dried dates, soaked in boiling water for
30 minutes
75g rice flour
¼ cup cornstarch
50g ground almonds
75g oat flour (ensure gluten-free)
2 tsp baking powder
pinch salt
500g very ripe bananas, mashed
¾ cup neutral oil (I used rice bran)
2 flax eggs*
2 tsp apple cider vinegar
1 tsp vanilla extract

Peanut Butter Balls

⅓ cup peanut butter
3 tbsp cornflour (you may need more depending
on the consistency of your peanut butter)

Decoration
1 small banana
sprinkle of coconut sugar (optional)*
 Instructions
Banana Bread
1. Preheat oven to 175°C/350°F. Line a loaf tin with
baking paper.
2. Drain your soaked dates. Place them in a mortar
along with 3 tbsp water and mash into a paste with
a pestle. Alternatively, make in a blender.
3. Combine all dry ingredients in a large bowl.
Make a well in the centre and add wet ingredients
(including mashed bananas and date paste),
whisking to combine.

Peanut Butter Balls

1. Combine peanut butter and cornstarch until a
"dough" is formed. If consistency is too loose, add
more cornstarch.
 2. Roll the peanut butter "dough" into balls of
whatever size you want (I made lots of different
sizes to make the banana bread more surprising)!

Arrangement
1. Alternate between dolloping banana bread
batter and peanut butter balls in your loaf tin until
the batter and peanut butter balls have been used
up (I saved some of the peanut butter balls to
make it look pretty)!
2. Arrange your banana on top of the batter for
decoration. I sliced mine in half lengthwise and
arranged one slice overlapping the other (see the
pictures for a better idea!). You could also just
slice the banana into coins and arrange nicely on
top of the batter!
3. Sprinkle with coconut sugar (if using), and
place in the oven to bake for 1 hour.

Notes
*To make a flax egg, mix 1 tbsp ground flaxseed
for 3 tbsp water and leave to gel for 15 minutes. In
this recipe, you'll need two fax eggs, so you will
mix 2 tbsp ground flaxseed with 6 tbsp water.
**I recommend the sprinkling of coconut sugar, as
this will allow the top of the bread and the
decorative banana to caramelise. I actually didn't
use any coconut sugar on top of this banana
bread because it never occurred to me at the
time, but it's definitely a great way to finish the
loaf!
***The banana bread will keep in an airtight
container for up to 5 days. However, this banana
bread freezes very well so if you don't think you'll
get through the whole loaf, chuck some in the
freezer!
Cacao and
blackcurrant
slices
By Daniela Ziatikova
@danielaziatikova
 Ingredients
Base layer
6 dates
1 ½ cup of oats
1 cup of pecans
1 tbsp cacao powder
Pinch of salt

Blackcurrant layer
1 pack/ 200g of soaked cashews
½ cup of frozen blackcurrants
Fresh lemon juice (1lemon)
¼ cup maple syrup
1/3 cup melted coconut oil

Cacao layer
200g soaked cashews
1 ½ tbsp of cacao powder
1/3 cup maple syrup
1/3 cup coconut oil
 Instructions
1. Process ingredient for base in food processor
until you get sticky dough mixture.
2. Layer square tin parchment paper and then press
down dough evenly in the tin.
3. Pop in freezer. Meanwhile blend ingredients for
blackcurrant layer in high speed blender until
smooth.
4. Spread blackcurrant mixture on top of base layer
evenly and pop back in freeze for at least 30min.
5. Blend ingredients for cacao layer in blender and
then spread evenly on top of blackcurrant layer.
 6. Pop in freezer and let chill for at least 6 hours
7. When ready defrost little bit and cut up in square
pieces
8. If you like you can also melt dark chocolate and
then drizzle on top !
9. Enjoy !
No Bake Snickers
Caramel Slices

By Michelle Chen
@run2food
 Ingredients
Base:
2 cups of almond meal
1/4 cup of vegan vanilla protein powder
2 tablespoons of maple syrup
2 tablespoons of coconut oil + 2 tablespoons of
water

Caramel:
(do not blend this layer too much or it will split!!!)
1 cups of peanut butter
½ cup of tahini
½ cup of pure maple syrup
¼ cup of coconut oil
½ cup roasted peanuts

Topping:
(same as the clean chocolate sauce)
½ cups cacao powder
½ cup coconut oil
½ cup maple syrup
 Instructions
1) Line a 20x20cm square tin with cling film,
this allows your to remove the slice from the
pan more easily
2) Base layer: In a food processor, pulse
together all the ingredients until a dough starts
to clump together. Form the base in the lined
tin Freeze this layer for 10 minutes
3) Middle layer: Blend together all ingredients
until a thick caramel forms. Transfer this onto
the base. Scatter the roasted peanuts evenly
onto the caramel. Freeze this layer for at least
30 minutes – until the caramel is fully set
4) Topping: Whisk together all ingredients until
smooth, thick and glossy – if the mixture is too
runny, add more cacao powder. Pour the
chocolate topping over the slice. Freeze until
the chocolate layer has set.
5) Using a large, sharp knife, dip it into hot
water and then cut the snickers caramel slice
into whatever size you want – heating up the
knife will allow you to cut the slice more easily.
6) TASTE IT AND TRY TO STOP YOURSELF
FROM EATING
 Notes
Storage tips: In the freezer for up to 6 months,
or in the fridge for a week. I would not
recommend storing it in room temperature as it
may melt.
Tonca Bean
Pancakes

By Daniela

@danistrailcooking
 Ingredients
200g all purpose flour
50g tapioca starch
10g vegan protein powder
130g apple sauce
1/2 shredded tonca bean
1 teaspoon baking powder
1/2 teaspoon natron ( optional )
250ml plant milk
1 teaspoon apple vinegar

Instructions
1. Whisk all of the ingredients together in a bowl
and set aside for about 8 minutes, now heat a
lightly oiled frying pan to medium heat.
2. Scoop 1-2 tablespoons of batter per pancake
onto the frying pan and cook each side for 1-2
minutes.
3. Now you can build a stack
and decorate them with fresh or frozen fruits,
yogurt, almond butter or jam.
Chocolate
Fudge Bites
By Paulina Sauer
@shelovesfruit
paulinasauer.de
 Ingredients
Base:
10 pitted dates
1 ripe banana
1/16 cup (15g) creamy peanut butter
1/2 cup (50g) unsweetened cocoa powder
1/4 cup (40g) coconut oil

Topping:
Puffed quinoa
Dried berries

Instructions
1. Add dates to a food processor and mix until
a creamy paste is formed.
2. Melt the coconut oil. Then add it with the
peanut butter, cocoa powder and the ripe
banana to the dates.
3. Mix everything well. Fill the mixture in small
silicone moulds and top it with dried berries
and puffed quinoa.
4. Put the bites into the fridge to set. Then
carefully take the bites out of the moulds.
Strawberries and
Cream Toasties
By Miriam
@mealsbymiri
mealsbymiri
 Ingredients
Good quality sourdough
Vanilla coconut yoghurt
Strawberry slices
Chocolate chips
Maple syrup

For the batter:

1tbsp chia seeds
150g almond milk
2tsp maple syrup
½ tsp cinnamon
½ tsp cardamom
1 tbsp chickpea flour
1 pinch of salt

Instructions
1. In a shallow dish, combine all your ingredients for
the batter. Leave to set for about 10 minutes
2. Cut 2 thick slices of your bread. Coat each slice
with the batter by dipping them into your
mixture one by one.
3. Cook your slices of bread on a pan on medium
heat until crispy and golden on both sides.
 4. Add a generous layer of coconut yoghurt,
chocolate chips and sliced strawberries on one of
the slices. Place your other slice on top.
5. Cook for a little while longer until the sandwich is
crispy and slightly heated through. You want to be
careful not to heat up the coconut yoghurt too much.
6. Cut in half and serve it up with some more
coconut yoghurt, berries and maple syrup. You can
also sprinkle on some cocoa powder or cinnamon if
you wish.
Coconut Strawberry
Tart

By Jordy Poggi
@jordypoggi
 Ingredients
For the base:
200g of flour
125 g of raw sugar
65 g vegetable milk
70g of sunflower oil
6g of baking powder
pinch of salt

Strawberry cream:
2 cans of coconut milk
4 Tbsp of raw sugar
4 Tbsp of cornstarch
1 1/2 cup fresh or frozen strawberries
2 tsp pitaya powder (optional)

Instructions
1. Work together the ingredients for the base
and place the mixture in the fridge for one hour
covered with cling film.
2. Roll out on the cake mold and bake for 25-30
minutes at 180C.
3. Blend all the ingredients using a blender till
extremely smooth and cook stirring the liquid
until the mixture thickens.
4. You can buy the pitaya powder to boost up
the colour (optional).
Glutenfree S'mores Treats

By Gina Fontana
@healthylittlevittles

healthylittlevittles.com
 Ingredients
2 boxes Nairn's gluten-free Oat Grahams (8
packs, 32 grahams, 11.28 ounces)
3 ounces dark chocolate
10 ounces vegan marshmallows
1/2 cup (8 tbsp) vegan butter

Istructions
1. Break up the oat grahams into small pieces (I
just used my hands) and place in a bowl. Set aside.
2. Melt the butter over medium heat in a large pan.
3. Add the marshmallows and stir until they are
melted and the butter is absorbed.
4. **NOTE: these marshmallows take a little bit
longer to melt.
5. Turn the heat off, remove from heat and add the
grahams. Stir to combine.
6. Lightly spray an 8in x 8in square baking dish with
coconut oil.
7. Press the marshmallow graham mixture evenly
into the glass dish
 8. **NOTE: I used a piece of parchment paper.
9. Chop your chocolate into chunks (not too large,
not too small), then sprinkle over top of the treats
and push them in (using your parchment paper
piece) to make sure they stick.
10. Place the dish in the fridge and store remaining
pieces in the fridge.
11. **NOTE: the chocolate will melt a little bit but will
firm back up in the fridge.
Cashew Vanilla
Popsicles with
Raspberry Marbling

By Denise
@therainboweatery
 Ingredients
3/4 cup cashews, soaked for at least for 4 hours
3/4 cup coconut cream
1/4 cup agave syrup
1/4 cup plant milk
vanilla powder/extract
handful of raspberries (fresh or frozen)

Tools
Popsicle molds: I recommend the ones that
are made out of silicone and are open on one
side. They look like little "Magnums"

Instructions
1) Put all ingredients, except raspberries, into
a good blender and mix until smooth.
2) Pour mixture into the popsicle moulds and
put in some wooden sticks.
3) Heat up the raspberries to get raspberry
sauce. You can remove the kernels with a
sieve if you like. Sprinkle it over the cashew
filling and marble with a tooth pick.
 4) Freeze overnight.
5) Decorate them with melted vegan chocolate
and pistachios if you like. This shouldn`t take
too long. Put back into the freezer until the
chocolate has set and ENJOY!
Sweet Potato Porridge
with Chocolate Avo
Mousse
By Aneta
@sweetcoconutdiaries
 Ingredients
Sweet Potato Porridge
1/2 small cooked sweet potato
1/2 cup rolled oats
1 cup almond milk
1/2 tsp sweet cinnamon
1 tbsp lemon juice

Chocolate Avo Mousse

2 avocados
1 banana
150g 75% cacao chocolate
2 tbsp raw cacao
1 tbsp lemon juice

Instructions
1. In a non stick pan cook the oats and
almond milk on medium heat for few minutes
till porridge starts to thicken, stirring
occasionally. Switch to low heat.
2. Mash the potato with a fork and add to the
pan. Mix well together and add the lemon
juice and cinnamon.
 3. If the porridge is too thick for your liking you
can adjust the amount of milk. Then transfer into
two jars and cool down to room temperature.
4. In a high speed blender blend all the chocolate
avo mousse ingredients till velvety smooth and
top your porridge jars with a generous helping of
the chocolatey goodness.

Additional toppings:
The combination tastes amazing when the
sweetness of porridge and richness of mousse is
broken by sour coconut lemon yogurt!