Vegan Banoffee Cake

Vegan Banoffee Cake

This cake is like a sweet dream, crunchy cookies base covered with airy whipped cream, and loaded with sweet bananas and creamy peanut butter. Who could resist? Easy, sweet and so delicious Banoffee Cake will suit every occasion. It’s refined sugar-free, vegan, and lactose-free. 

Vegan Banoffee Cake

This Vegan Banoffee Cake is:

  • Sweet
  • No-bake 
  • Airy
  • Creamy
  • Vegan
  • Easy to make
  • Refined sugar-free
Vegan Banoffee Cake

What tools do I need to make this cake?

  • Hand mixer
  • Large bowl
  • Cake tin

What ingredients can be replaced in this recipe?

Peanut butter: You can replace with any other creamy nut butter.

Whipping cream: You can use other vegan or regular whipping cream.

Agave syrup: Can be replaced with honey, maple syrup or stevia, coconut sugar, cane sugar.

Vegan Banoffee Cake

You may also like these cakes recipes:

Vegan Banoffee Cake

TIME: 15 min preparation, overnight to set up| SERVINGS: 10

Ingredients:

  • 200g sugar-free cookies
  • 60g coconut oil (melted)
  • 2 big bananas
  • 60g creamy peanut or other nut butter
  • 250ml oat or another vegan whipping cream
  • 50g agave syrup or honey
  • 20g vegan chocolate
  • 2 tbsp lemon juice (squeezed from 1/3 of lemon)

Instructions:

NOTE: If you want to eat a cake right away, or do not want to wait that many hours, then take a glass bowl or bowl with the edges and make a cake in it and enjoy it as a dessert right away.

  1. Blend or crush the cookies. Add melted coconut oil stir together until combined. 
  2. Put the cookie mixture into a cake tin, evenly spread over and press it. 
  3. Peel and cut the bananas into slices, add lemon juice and mix well. Lemon juice will help them not turn black and dark, and avoid discoloration. 
  4. Spread the banana slices over the cookie base evenly.
  5. Cover the bananas with creamy peanut butter.
  6. Take a larger bowl, add whipped cream, and agave syrup. Whisk with a hand mixer until the mass is doubled and airy.
  7. Pour the whipped cream over the banana layer and refrigerate overnight to allow the cream to set. The top layer of the cake can still be liquid and creamy, but it’s acceptable.
  8. Decorate the cake with chocolate shavings.
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.
Easy and Healthy Coconut Cookies (Macaroons)

Easy and Healthy Coconut Cookies (Macaroons)

I have super easy and tasty cookie recipe for coconut lovers. Chewy and soft, easy and healthy Coconut Cookies or in USA called Coconut Macaroons are vegan, refined-sugar-free and flour-free.

All you need are 3 main ingredients that you may already have at home and 15 – 20 minutes of your time and these tasty Coconut Cookies can be yours.

Easy and Healthy Coconut Cookies (Macaroons)

What are the ingredients?

Shredded coconut – Try to use the best quality unsweetened shredded coconut or coconut flakes.
Egg – 1 regular egg.
Agave syrup – You can also use honey or any other healthy liquid sweetener of your choice.
Chocolate – You can use chocolate chips or chopped chocolate, try to use vegan and sugar-free chocolate. You can also add nuts or dried fruits into the batter.

Easy and Healthy Coconut Cookies (Macaroons)

How to store Coconut Cookies?

  • Easy and quick to cook
  • Only 3 main ingredients
  • Refined sugar-free
  • Lactose-free
  • Banana-free
  • Vegan
  • Dairy-free
Easy and Healthy Coconut Cookies (Macaroons)

Healthy Coconut Cookies are:

Store Coconut Cookies in an airtight container for up to 1 week.

Easy and Healthy Coconut Cookies (Macaroons)

TIME: 10 min preparation, 10 – 12 min baking | SERVINGS: 10

Ingredients:

  • 70g shredded coconut
  • 2 tbsp agave syrup
  • 1 egg
  • 30g vegan and sugar-free chocolate chips

Instructions:

  1. Whisk the egg, until it’s frothy.
  2. Combine the coconut, egg mixture, chocolate pieces and agave syrup. Stir until it gets sticky. Cover the pan with a baking sheet.
  3. Shape the coconut mixture into small balls and put to the baking paper or take a small amount of the mixture with the spoon.
  4. Bake for 10-12 minutes or until the edges are slightly golden brown.

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

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! 🙏