Creamy – Healthy Choices by Sabine: Sugar-free and Healthy Dessert Recipes

Chocolate Porridge

This porridge is a dream. Delicious and sweet but at the same time healthy breakfast whenever you want to delight yourself. Chocolate lovers will adore this vegan and healthy Chocolate Porridge. Easy to make and only take 5 – 10 minutes to prepare.

Ingredients:

6 tbsp (60g) rolled oats
1 chopped date or 1 tsp honey or other healthy sweetener of your choice
100ml plant-based milk
2 pieces of dark chocolate
100ml water
2 tsp good quality sugar-free cocoa

Instructions:

Take a pot, and add water, milk, oatmeal, honey (or chopped date), and cocoa.
Boil for ~ 3 minutes.
Meanwhile, chop one piece of chocolate and leave the other whole.
Remove the porridge from the heat and place it in a small porridge bowl.
Put (slightly press) a whole piece of chocolate into the porridge.
Put the lid or plate on the porridge, and allow it to “rest” for 3 minutes. A piece of chocolate will melt in the heat and you will get a creamy chocolate topping.
Garnish the porridge with banana slices, and fruit of your choice, and sprinkle with another piece of chopped chocolate.

Did you make this recipe? Please leave a like, send me a review, and/or mention @healthychoicesbysabine on Instagram.

Make your body a better place, and choose healthy.

Vegan Tiramisu

This Vegan Tiramisu is creamy, sweet, and filled with classic coffee flavors. It’s so delicious, that no one will be able to refuse it. Vegan Tiramisu is much healthier than the classic Tiramisu because it is not so much sweetened, it’s made from homemade ladyfingers and vegan cream. It has fewer ingredients and can be prepared faster than the classic version of this dessert.

This plant-based dessert looks and tastes so good, that you can impress anyone you serve it to, even non-vegans.

Why this Vegan Tiramisu is the best?

White refined sugar-free
Perfect dessert for a special occasion
Vegan
Much healthier than the classic Tiramisu
Creamy dessert lovers will love this
Filling
Soft and fluffy

TIME: 20 min preparing, 30 minutes baking, at least 3 hours or overnight in the fridge | SERVINGS: 10

Ingredients:

Biscuits:

180g oat flour
75g coconut sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
120ml oat or soya milk
120g ripe banana mashed banana
30g coconut oil (melted)

Cream:

250ml vegan whipping cream
70g coconut sugar
1 tsp vanilla extract (optional)

Toppings/other ingredients:

200ml coffee
2 tbsp cocoa

Instructions:

Preheat the oven to 180°C, line a rectangular or square baking tray with baking paper or grease it with coconut oil.
Combine all dry ingredients – flour, baking powder, soda, and coconut sugar in a large mixing bowl.
Mix separately all wet ingredients – milk, coconut oil, and ripped mashed banana.
Slowly add wet ingredients to dry, and combine the mixture well. Don’t over-mix if you want to get it fluffy and soft.
Take a baking tray and pour the batter evenly.
Bake for 35 minutes until ready or the toothpick comes out clean.
Prepare the coffee in a bowl in which you can put a cookie the size of a finger.
After the biscuit base is ready, set it aside to cool down.
Continue with the preparation of the cream. Take a large mixing bowl, and add vegan whipping cream, sugar, and vanilla extract. Use a hand mixer to make the cream fluffy, and mix it until it has at least doubled the size.
Cut the biscuit base into ~ 3cm wide strips. If the strips are too thick, you can cut them in half.
Take a rectangular or square glass bowl/container. Dip the biscuit stripes into the coffee and place them close to each other in the bowl.
As soon as the first layer of the biscuit base is ready, pour a generous amount of cream over it and repeat the process until there are no more ingredients, but finish with a cream layer.
Take cocoa and sprinkle it over the Tiramisu.
Put the Tiramisu in the refrigerator for at least 4 hours or overnight.

Did you make this recipe? Please leave a like, send me a review, and/or mention @healthychoicesbysabine on Instagram.

Make your body a better place, and choose healthy.

Vegan Strawberry Cheesecake (sugar-free)

Creamy and light Vegan Strawberry Cheesecake will be the perfect summer cake for any occasion and celebration. This vegan cake is no-bake, refined sugar-free, and lactose-free. Easy to make with two main tools – blender and small saucepan.

Vegan and Sugar-free Strawberry Cheesecake

What are the ingredients? Which can be replaced?

Fresh or frozen strawberries – I used frozen strawberries, but you can use any other berries such as blueberries, cherries, or raspberries. This cake is the perfect summer cake if it’s possible to use fresh berries right from the garden.

Silken tofu is the main ingredient that will give the creaminess to the cake. You can replace it with cashews ~ 230g (soaked in a hot water for at least 30 minutes).

Honey is one of my favorite healthy sweeteners. I have used it a lot, because it contains a variety of nutrients, rich in antioxidants and has many other good benefits. You can replace it with agave syrup, stevia, or coconut sugar.

Coconut milk/cream (canned) is the most popular healthy ingredient for vegan cheesecakes, but you can try to use instead greek style vegan yogurt (sugar-free).

Agar powder is a vegan powder that helps to set the cake, but you can replace it with gelatin (non-vegan).

Sugar-free cookies are one the easiest ingredient to use for making the base of the cake. You can also make the base from oats, dates, and nuts, blending it all in a sticky mixture.

Coconut oil – This ingredient helps stick together the crushed cookies. You can replace half of it with peanut butter and/or plant-based milk.

This delicious Vegan Strawberry Cheesecake is:

Creamy, but light
No-bake
Lactose-free
Banana-free
Easy to make
Refined sugar-free
Healthy dessert
Dairy-free
Nut-free
Vegan
Eggless
Summer dessert

Check out other cake recipes:

TIME: 15 min preparation, 4 hours to set or overnight | SERVINGS: 10

Ingredients:

Base:

Sugar-free cookies
70g coconut oil (melted)

Filling:

400g fresh or frozen strawberries
350g silken tofu
100g honey
350ml coconut milk/cream (canned)
2 tbsp agar powder

Instructions:

Make the base. Blend or crush the cookies. Add melted coconut oil and stir together until combined.
Take a cake baking tin and evenly spread it over the cookie mixture, and press it.
Take a blender or food processor and add silken tofu, coconut cream, and honey. Blend all until you get a smooth mixture.
Take a pot, and add strawberries. Boil until they dissolve.
Add agar to the strawberry mixture, boil and stir it in and boil for 2 – 3 minutes until the powder is dissolved.
Now you have to do it all quickly to avoid agar hardening. Add the strawberry and agar mixture to the blender into the coconut and silken tofu mixture. Blend all until you get a smooth pink mixture.
Pour the mixture into the cookie base and put the cake in the fridge to set for at least 4 hours or overnight.
Decorate it with more strawberry sauce (boil berries with sweetener) or fresh fruits and berries.

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.

Quick Strawberry Dessert

This Strawberry Dessert have a super smooth and creamy texture, it’s full of fresh strawberries and crunchy cookies. This dessert require only a few simple ingredients and only one tool – hand mixer. You can prepare it the day before to get the most creamiest and softest version of it.

Strawberry Dessert is:

Airy
Light
Juicy
Quick & easy
Refined sugar-free

A light and airy dessert, quick and easy to make if you have fresh strawberries at home.

Ingredients for this dessert:

Sugar-free cookies – You can use the store-bought sugar-free cookies or other healthy cookies of your choice. Try to use the best quality cookies.
Strawberries – Try to use fresh (not frozen) strawberries or other berries.
Coconut sugar – You can use any other your favorite healthy sweetener. I had coconut sugar at home, but I would like to try with agave syrup or stevia, for example.
Oat whipping cream – You can use other vegan whipping cream, but pay attention to whether it is additionally sweetened and with what kind of sweetener, is it healthy?

TIME: 10 minutes | SERVINGS: 14

Ingredients:

170g sugar-free cookies
200ml oat or other vegan whipping cream
50g coconut sugar
300g strawberries

Instructions:

Whip the oat whipping cream with a hand mixer, and add coconut sugar while whipping.
Take a square or rectangular glass bowl.
Arrange the cookies in an even layer into the bowl.
Cut the strawberries into slieces or pieces.
Arrange the strawberries in an even layer over the cookies.
Spread over the strawberries whipping cream.
Repeat all if needed until the glass bowl is full or the ingredients are over.
Enjoy right away or chill in the fridge for a few hours or overnight.

If you tried this recipe, I will be very happy to see it, tag my IG account using @healthychoicesbysabine.

Healthy Cherry Cheesecake (No-bake)

Delicious no-bake vegan and refined sugar-free Healthy Cherry Cheesecake with a creamy cherry filling, and crunchy cookie base will be the perfect summer dessert.

This cake is easy to make, because the main tool is blender where you process all the ingredients. Healthy Cherry Cheesecake with no baking has super creamy filling which sets up in the fridge in a couple of hours. Easy, delicious and healthy cake for any occasion.

What tools do you need to make this cake?

Blender or food processor (to make the cake filling)
Cake tin (I used 20cm)
A mixing bowl (to process the cookie mixture with coconut oil)

Notes and tips:

Instead of cherries, you can use strawberries, blueberries or other berries of your choice. You can use fresh or frozen berries, but defrosted and free of excess liquid.
You can use vegan plant-based or lactose-free Greek-style yogurt with no additional sweeteners to retain the natural taste of the cake. Coconut oil is the main ingredient for setting the filling in the fridge. This is the secret ingredient that helps to set the vegan cheesecake without agar-agar or gelatin. 
Cashews make the cake creamy. Soak cashews in hot water at least 10 minutes before using. The more you will soak the cashews the softer they will get and will be easier to blend them.

Healthy Cherry Cheesecake is:

Creamy
No-bake
Lactose-free
Banana-free
Easy to make
Refined sugar-free
Healthy dessert
Vegan

You may also like these creamy cake recipes:

Ingredients:

TIME: 15 min preparation, 4 hours to set | SERVINGS: 8

Base:

200g sugar-free cookies
70g coconut oil (melted)

Filling:

230g cashews (soaked in a hot water for at least 30 minutes)
110g lactose-free greek or plant based yogurt
75g coconut oil (melted)
150g cherries
80g agave syrup or honey (adjust to taste)

Instructions:

Make the base. Blend or crush the cookies. Add melted coconut oil stir together until combined.
Take a cake baking tin and evenly spread over the cookie mixture, press it.
Take a blender or food processor and add all ingredients – cashews, yogurt, coconut oil, agave syrup and cherries. Blend all until you get a smooth mixture.
Pour over the mixture to the base and put the cake in the fridge to set for at least 4 hours.
Decorate with more cherries or fruits.

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

Light Yogurt Lemon Cake

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

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 lactose-free yogurt (sugar-free). I’m lactose intolerance so I’m always choosing lactose-free products.
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:

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 to taste)
1 tsp baking powder
50g cornflour
1 lemon (optional – gives the taste of lemon)

Instructions:

Preheat the oven to 175°C degrees.
Separate egg whites from yolks. Mix the yolks and sugar with a whisk or electric hand mixer until you get the fluffiness.
Add yogurt, cornflour, baking powder, and grated lemon peel to the whipped mixture. Combine until smooth.
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.
Add the whipped foams to the yolk and yogurt mixture and combine gently.
Line the cake tin with baking paper and pour it into the mixture.
Bake the cake for 40 – 45 minutes at 175°C.
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. 🙏