Vegan Chocolate Muffins

Vegan Chocolate Muffins

These Vegan Chocolate Muffins are every chocolate lover’s dream – soft and fluffy from the inside and chocolatey from the outside. Vegan Chocolate Muffins are much healthier than regular store-bought sweets because they are naturally sweetened with ripe bananas and only one tablespoon of agave syrup. There is no added white wheat flour, made only with the best, natural and healthiest ingredients.

Vegan Chocolate Muffins

These Vegan Chocolate Muffins are:

  • Vegan
  • Refined sugar-free
  • Naturally sweetened
  • Super soft
  • Filling
  • Chocolatey
  • Easy and healthy snack
Vegan Chocolate Muffins

You may like these muffin recipes:

Vegan Chocolate Muffins

TIME: 10 min preparation, 25 – 30 min baking | SERVINGS: 8

Ingredients:

  • 150g oat flour
  • 2 ripe bananas
  • 4 tbsp cocoa
  • 50g smooth peanut butter
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp agave syrup or honey
  • 100ml soy or other plant milk
  • 30g vegan chocolate chips (optional)

Instructions:

  1. Preheat the oven to 180°C.
  2. Prepare the muffin tins, grease them, and set aside.
  3. Take a mixing bowl, add all dry ingredients – oat flour, baking powder, soda, and cocoa. Combine all well.
  4. Mash the bananas with the fork, add milk, peanut butter, and agave syrup. Stir all together until you get a smooth mixture.
  5. Combine both mixtures together, but do not overmix.
  6. Pour the batter into the muffin tins, top it with chocolate chips (optional).
  7. Bake the muffins for 25 -30 minutes at 180°C or until the toothpick comes out clean.

If you tried this recipe, I will be very happy to share it in Healthy Choices by Sabine Instagram account, tag my IG account using @healthychoicesbysabine

Berry Cheese Cake

Berry Cheese Cake

This Berry Cheese Cake is everything you can dream of – super creamy, smooth, sweet and delicious, covered with juicy berry jam, every piece will melt in your mouth. This is definitely a healthier and lighter version of the classic cheesecake – without flour, sour cream and white refined sugar, it’s a guilt-free cheese cake.

Tips to make the best healthy cheese cake:

  • If possible, keep the cheese cake in the fridge overnight. This will make the best consistency of the cake.
  • You can also skip a berry layer and eat the cake as it is, or decorate with anything you want, such as fresh berries and fruits, homede date caramel sauce, ice cream, etc.
  • Light cane sugar you can replace with other granulated sweetener, for example, stevia.
  • You can use any other fruits or berries of your choice for the layer.
Berry Cheese Cake

This Berry Cheese Cake is:

  • Super creamy and smooth
  • Lactose-free
  • Banana-free
  • Nut-free
  • Healthier than classic cheese cake
  • The perfect cake for any special celebration
Berry Cheese Cake

You may like these cakes recipes:

Berry Cheese Cake

TIME: 10 min preparation, ~ 1 h 25 minutes baking, at least 4 hours to cool | SERVINGS: 10

Ingredients:

Base:

  • 200g sugar-free cookies
  • 60g coconut oil (melted)

Filling:

  • 400g greek lactose-free (optional), sugar-free yogurt
  • 300g lactose-free (optional) cream cheese
  • 50g cane sugar / stevia or other granulated sweetener (adjust to taste)
  • 3 eggs

Berry layer:

  • 250g berries
  • 1 tbsp water
  • 1 – 2 tbsp agave syrup (adjust to taste)
  • 1 tbsp chia seeds

Instructions:

  1. Preheat the oven to 170°C. 
  2. Blend or crush the cookies. Add melted coconut oil stir together until combined. 
  3. Put the cookie mixture into a cake tin, evenly spread over and press it. 
  4. Add all other ingredients – eggs, yogurt, cream cheese, sugar into a blender and blend until smooth.
  5. Pour the cheese cake filling over the cookie base and place the cheesecake in the oven.
  6. Bake for 40 minutes in 170°C, the reduce the heat to 100°C and bake for 45 minutes or the middle is set.
  7. Remove the cheesecake from the oven and let it cool completely in a room temperature for at least 4 hours or overnight transfer it to the fridge. 
  8. Meanwhile, make the berry layer. Take a small pot, add berries, and water, and boil for 5 – 7 minutes, until berries start to dissolve, and then add agave syrup and chia seeds. Set a side to cool completely. 
  9. Spread the berry layer over the cake (cake and berry jam has to be cooled). 
  10. Store the cake in the fridge. 

If you tried this recipe, I will be very happy to share it on Healthy Choices by Sabine Instagram account, tag my IG account using @healthychoicesbysabineand I will post it.

Choose healthy! 🙏

Chocolate Hazelnut Energy Balls

Chocolate Hazelnut Energy Balls

These healthy, vegan and sweet Chocolate Hazelnut Energy Balls are full of crispy hazelnuts and sweet dates. This could be your quick everyday snack with the afternoon tea or whenever you want something sweet.

Easy and quick – Chocolate Hazelnut Energy Balls with 4 main ingredients.

Chocolate Hazelnut Energy Balls

These Chocolate Hazelnut Energy Balls are:

  • Vegan
  • Refined sugar-free
  • Easy and quick snack
  • Healthy ingredients
  • Soft and chewy
  • Nutty, but sweet
Chocolate Hazelnut Energy Balls

What are the key ingredients?

Dates – Try to choose the softest and juiciest dates that you can find, then they will be easier to blend or soak the dates in a hot water for 10 to 30 minutes. This is my favorite and fastest way to soften dates.
Hazelnuts – Choose the best quality hazelnuts. You can replace them with any other your favorite nuts. If you don’t like the nut pieces in the balls, you can blend separately the halzelnuts until you get the consistency of the flour and add to the blended dates mixture.
Peanut butter – Choose a good quality peanut or other nut butter, which is sugar-free and natural.
Cocoa Powder – This makes the taste of chocolate. You can adjust the cocoa to taste that you like the best, but don’t overdo it, because it could make the balls dry and super chewy.

Chocolate Hazelnut Energy Balls

Are chocolate energy balls a healthy dessert?

Chocolate Energy Ballss are refined sugar-free which isn’t good for health, and only sweetened with dates (natural sweetener). Hazelnuts and peanut putter are healthy and rich in nutrition and good for your body and health. Both contain protein and other useful benefits.

Chocolate Hazelnut Energy Balls

How to store Energy Balls?

Store in the fridge up to 5 days.

Healthy Chocolate Hazelnut Balls

TIME: 10 minutes preparation | SERVINGS: 7 balls

Ingredients:

  • 85g soft and juicy dates
  • 30g hazelnuts
  • 1 tbsp peanut butter
  • 2 tbsp cocoa powder
  • 2 tbsp shredded coconut and/or chopped hazelnuts for decoration

Instructions:

  1. Blend all ingredients until you get a sticky mixture. 
  2. Make a ball with your palms and set it aside until all mixture is out.
  3. Roll into the balls in shredded coconut or chopped hazelnuts. 
  4. Place in the fridge to get firm. Enjoy. 🙂

If you tried this recipe, I will be very happy to share it in Healthy Choices by Sabine Instagram account, tag my IG account using @healthychoicesbysabineand I will post it.

Choose healthy! 🙏

Vegan Peanut Butter Muffins

Vegan Peanut Butter Muffins

These Vegan Peanut Butter Muffins are one of the softest muffins that I have ever cooked and eaten. This is a very easy and quick muffin recipe. Vegan Peanut Butter Muffins will be perfect snack whenever you want something sweet, delicious, filling and quick to cook.

Vegan Peanut Butter Muffins

Why these muffins are healthy?

These Vegan Peanut Butter Muffins are refined sugar-free, white wheat flour-free, oil-free and naturally sweetened with ripe bananas and agave syrup or honey.

Vegan Peanut Butter Muffins

Peanut Butter Muffins are:

  • Vegan
  • Lactose-free
  • Refined sugar-free
  • Super soft and fluffy
  • Filling
  • White wheat flour-free
  • Healthy snack, dessert or breakfast
  • Easy and quick to make
Vegan Peanut Butter Muffins

How to store muffins?

You can store them in an airtight container at room temperature up to 3 days and in the fridge up to ~ 1 week.

Check out these other muffin recipes:

TIME: 10 min preparation, 25 – 30 min baking | SERVINGS: 8

Ingredients:

  • 150g oat flour
  • 2 ripe bananas
  • 50g smooth peanut butter
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tbsp agave syrup or honey
  • 100ml soy or other plant milk
  • 1/2 half banana for decoration
  • Chocolate chips (optional)

Instructions:

  1. Preheat the oven to 180°C.
  2. Prepare the muffin tins, grease them, and set aside.
  3. Take a mixing bowl, add all dry ingredients – oat flour, baking powder, soda, and cinnamon. Combine all well.
  4. Mash the bananas with the fork, add milk, peanut butter, and agave syrup. Stir all together until you get a smooth mixture.
  5. Combine both mixtures together, but do not overmix.
  6. Pour the batter into the muffin tins, top it with chocolate chips (optional) or banana slices.
  7. Bake the muffins for 25 -30 minutes at 180°C until the edges are brown and the toothpick comes out clean.

If you tried this recipe, I will be very happy to share it in Healthy Choices by Sabine Instagram account, tag my IG account using @healthychoicesbysabineand I will post it.

Choose healthy! 🙏

Vegan Snickers Cake

Vegan Snickers Cake

This amazingly tasty Vegan Snickers Cake has all the man ingredients that give the taste of this super popular bar – caramel, peanuts, and chocolate. The best of this Snickers Cake is that it’s naturally sweetened. The main sweeteners are dates and agave syrup. What can be better to eat the sweetest cake without a doubt about unhealthy ingredients in it which can affect badly on health and body?

Vegan Snickers Cake is sweet and chocolatey, loaded with crunchy peanuts, sweet caramel, and creamy filling. Snickers Cake is vegan, refined sugar-free, with only natural sweeteners.

Vegan Snickers Cake

A a few tips for making this cake super delicious:

  • Soak the dates in a hot water for at least 10 to 30 minutes before blending. The more you will soak the cashews the creamier they will get and will be easier to blend them.
  • To prevent the chocolate from breaking while cutting the cake into pieces, keep the knife in warm or hot water beforehand.
  • Use only canned and thick part of the coconut milk, that’s the creamier and the most appropriate consistency for the cake filling.
  • Try to use qualitative, sugar-free, and natural peanut butter to avoid unhealthy ingredients and sugar.
  • When making the filling, be patient and blend all ingredients well until you get it super smooth and creamy.
  • I like to use only unsalted and raw peanuts, but you can use salted peanuts as well, it could give a more specific salty taste.
  • My favorite plant-based milk lately is oat, but you can use any other sugar-free plant milk.
Vegan Snickers Cake

This super tasty Vegan Snickers Cake is:

  • Lactose-free
  • Refined sugar-free
  • Banana-free
  • No-bake
  • Sweet and tasty
  • Naturally sweetened
  • Taste as snickers
  • The perfect cake for any special celebration
Vegan Snickers Cake

How to store Vegan Snickers Cake?

Store the cake in the freezer, but before serving let the cake to uncool for 15 – 30 minutes to get it cremier, but you can eat it as an ice-cream cake as well.

You may like these cakes recipes:

TIME: 15 min preparation, 2 hours to set or overnight | SERVINGS: 8 – 10

Ingredients:

Base:

  • 200g sugar-free vegan cookies
  • 50g coconut oil (melted)

Cake filling:

  • 200g cashews (soaked in a hot water for at least ~ 30 minutes)
  • 250g thick coconut milk (canned)
  • 70ml oat or other plant milk
  • 1 tbsp peanut butter
  • 60g agave syrup (you can adjust it to your sweet tooth)
  • 50g unsalted peanuts (roasted in a pan or oven)

Caramel layer:

  • 100g dates
  • 50ml oat or other plant milk
  • 1 tbsp peanut butter

Chocolate layer:

  • 100g vegan sugar-free chocolate
  • 1 tbsp coconut oil
  • 50g peanuts (roasted in a pan or oven, chopped)

Instructions:

  1. Blend the cookies with melted coconut oil. 
  2. Take a cake tin, and line it with baking paper. Add the cookie mixture, spread out it evenly and press it. 
  3. Take a blender, and add cashews, coconut milk, oat milk, agave syrup, and peanut butter. Process it all until you get a smooth mixture. 
  4. Pour it over the cookie base. Sprinkle with peanuts and and put in the freezer for at least 2 hours. 
  5. Blend the dates with milk and peanut buuter. It can take a while to get the most creamier version of caramel. 
  6. Remove the sides from the cake tin. Spread over the caramel layer evenly. 
  7. Melt the chocolate with coconut oil on a very low temperature. 
  8. Cover the cake with chocolate layer, sprinkle it with chopped peanuts. 
  9. Put the cake in the freezer to get it firm at least 1 hour. 
  10. Cut the cake into pieces, but before serving let it to uncool and get creamier for ~20-30 minutes or eat right away as an ice-cream cake. 🙂
  11. Store in the freezer. 

If you tried this recipe, please leave a comment or tag me in your Instagram post with @healthychoicesbysabine

I will really appreciate your support. 🙏

Light Yogurt Lemon Cake

Light Yogurt Lemon Cake

Simple cake recipe with only a few main ingredients. Light Yogurt Lemon Cake is easy to make, creamy, and firm with a fresh taste of lemon.

Light Yogurt Lemon Cake

What are the man ingredients?

Eggs – This isn’t a vegan cake, and you will need 4 regular eggs.
Sweetener – I chose coconut sugar, you can choose your favorite healthiest granulated sugar option.
Yogurt – You can choose a good quality greek style or plain yogurt (sugar-free). I can’t eat regular milk products, that’s why I chose the lactose-free yogurt version.
Cornflour – You can choose regular cornflour. Cornflour will help to get the cake firm.
Lemon – This ingredient will give the cake a specific fresh lemon taste, you can skip this ingredient if you don’t like the taste of lemon.
Baking powder – You can choose regular baking powder, this will help the cake to bake better and get the best consistency.

You may also like these recipes:

Light Yogurt Lemon Cake

TIME: 10 min preparation, 40 – 45 minutes baking | SERVINGS: 10 pieces

Ingredients:

  • 4 eggs
  • 400g greek/plain lactose-free yogurt
  • 90g – 100g coconut sugar (you can adjust it)
  • 1 tsp baking powder
  • 50g cornflour
  • 1 lemon (optional – gives the taste of lemon)

Instructions:

  1. Preheat the oven to 175°C degrees.
  2. Separate egg whites from yolks. Mix the yolks and sugar with a whisk or electric hand mixer until you get the fluffiness.
  3. Add yogurt, cornflour, baking powder, and grated lemon peel to the whipped mixture. Combine until smooth.
  4. In a large mixing bowl with an electric mixer beat the egg whites until you get a thick and foamy mixture, add a 1/2 teaspoon of lemon juice, and beat a bit more.
  5. Add the whipped foams to the yolk and yogurt mixture and combine gently.
  6. Line the cake tin with baking paper and pour it into the mixture.
  7. Bake the cake for 40 – 45 minutes at 175°C.
  8. You can decorate the cake with fresh berries and fruits. Enjoy. 🙂

If you tried this recipe, please leave a comment or tag me in your Instagram post with @healthychoicesbysabine

I will appreciate your support. 🙏