Coconut Bounty Bars

Coconut Bounty Bars (sugar-free)

These vegan Coconut Bounty Bars are one of the easiest bars that you can make at home. You can enjoy almost the same taste as the original Bounty bars, but with much healthier ingredients. Only a few ingredients and 15 minutes of your time and you will get coconutty, healthy, vegan grab-and-go homemade Coconut Bounty Bars.

Coconut Bounty Bars

These Coconut Bounty Bars are:

  • Coconutty
  • Dairy-free and lactose-free
  • Easy to make
  • Healthy
  • Naturally sweetened with honey
  • Vegan
  • Grab-and-go snack
  • Refined sugar-free
Coconut Bounty Bars

More similar recipes:

TIME: 15 min preparing, at least 30 minutes in the fridge or freezer  SERVINGS: 7

Ingredients:

  • 100g shredded coconut
  • 100g coconut milk (canned, thick part)
  • 40g honey (runny) 
  • 50g vegan dark chocolate
  • 1 tbsp coconut oil

Instructions:

  1. Blend shredded coconut using a blender or process it in a food processor until you get it close to flour consistency.
  2. Take a bowl, and add blended shredded coconut, coconut milk, and honey. Combine all well until the sticky mixture is formed.
  3. Melt the chocolate at a very low temperature, and add the coconut oil to get the chocolate more liquid. Combine all until getting a smooth and liquid mixture.
  4. Make rectangular bars by hand. Cover them with melted chocolate. Tip! Take a fork, place a bar on the fork, and hold it over the chocolate mixture. Take a spoon in the other hand and cover the bar with chocolate. The excess chocolate will drip off.

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 Chocolate Banana Bread

Chocolate Banana Bread

This Chocolate Banana Bread is so soft, moist, delicious, and chocolaty. Chocolate and bananas are such a delicious combination, the soft and creamy bananas give a healthy sweet taste and the cocoa is a great addition to give the Banana Bread a light chocolate flavor. It will go perfectly with your favorite tea or coffee. Chocolate Banana Bread is easy to make and this is the best way how to use your ripe bananas.

Vegna

Chocolate Banana Bread is:

  • Moist & soft
  • Vegan
  • Chocolatey
  • Filling
  • Easy to make
Vegan Chocolate Banana Bread

How to store it?

Store Vegan Chocolate banana Bread in an airtight container at room temperature for 3 days. You can also store it in the fridge for up to a week.

More similar recipes:

TIME: 10 min preparing, 1h baking SERVINGS:

Ingredients:

  • 430g ripe banana puree (~ 4 medium bananas) + 1 for decoration
  • 125g olive oil
  • 150g coconut sugar
  • 100ml soy or other plant-based milk
  • 260g oat flour 
  • Pinch of salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 60g cocoa

Instructions:

  1. Preheat the oven to 170°C.
  2. Line a rectangular baking tray or loaf tin with baking paper, or grease it with coconut oil.
  3. Blend ripe bananas with milk or mash the bananas with a fork into a smooth mixture and add milk. Then add oil and stir it well again.
  4. Take a large mixing bowl, and add all dry ingredients – flour, sugar, cocoa, baking powder, soda, and salt. Mix all.
  5. Combine both mixtures, do not over-mix. If the dough looks too dry add a bit more milk, if too wet add a bit of flour. It can be affected by how soft, ripe, and juicy bananas are.
  6. Pour it into the baking tray. Decorate with chocolate chips, chopped nuts, and sliced bananas.
  7. Bake for ~ 1h until ready or the toothpick comes out clean.

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

Easy Energy Balls

Easy No Bake Energy Balls

4 ingredients and a blender or food processor that is all you need to make these healthy Energy Balls. Quick Energy Balls are the perfect grab-and-go snack whenever you want something sweet. These Energy Balls are full of juicy dates and crunchy nuts, that gives a sweet and crispy taste. This is a guilt-free sweet snack, it’s refined sugar-free, vegan, and lactose-free, you have to try this.

Healthy and Quick Energy Balls

A few tips:

  • If the dates are hard, soak them in a hot water for at least 15-30 minutes,
  • You can use any other nuts instead of cashews.
  • You can be creative with decoration – you can roll balls into shredded coconut, seeds, cornflakes, cocoa, chopped nuts, chopped chocolate pieces, almond flakes, etc.
Healthy and Quick Energy Balls

Energy balls are:

  • No-bake
  • Vegan
  • Lactose-free
  • Banana-free
  • Easy & quick to make
  • Refined sugar-free
  • Healthy snack
  • Naturally sweetened
Healthy and Quick Energy Balls

How to store Energy Balls?

Store in the fridge up to 5 days.

Check out these other energy ball recipes:

TIME: 10 minutes preparation | SERVINGS: 7 balls

Ingredients:

  • 2 tbsp plant-based milk
  • 60g cashews
  • 3 tbsp cocoa
  • 100g dates (~13 average dates)
  • Chopped nuts, shredded coconut, or more cocoa for decoration

Instructions:

  1. Blend all ingredients until you get a sticky mixture.
  2. Make a ball with your palms.
  3. Roll into chopped nuts, cocoa, or shredded coconut.

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.

Vegan and Sugar-free Strawberry Cheesecake

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.

Vegan and Sugar-free Strawberry Cheesecake

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
Vegan and Sugar-free Strawberry Cheesecake

Check out other cake recipes:

Vegan and Sugar-free Strawberry Cheesecake

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:

  1. Make the base. Blend or crush the cookies. Add melted coconut oil and stir together until combined.
  2. Take a cake baking tin and evenly spread it over the cookie mixture, and press it.
  3. Take a blender or food processor and add silken tofu, coconut cream, and honey. Blend all until you get a smooth mixture.
  4. Take a pot, and add strawberries. Boil until they dissolve. 
  5. Add agar to the strawberry mixture, boil and stir it in and boil for 2 – 3 minutes until the powder is dissolved.
  6. 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. 
  7. Pour the mixture into the cookie base and put the cake in the fridge to set for at least 4 hours or overnight. 
  8. 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

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.

Quick Strawberry Dessert

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.

Quick Strawberry Dessert

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?

Quick Strawberry Dessert

TIME: 10 minutes | SERVINGS: 14

Ingredients:

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

Instructions:

  1. Whip the oat whipping cream with a hand mixer, and add coconut sugar while whipping.
  2. Take a square or rectangular glass bowl.
  3. Arrange the cookies in an even layer into the bowl.
  4. Cut the strawberries into slieces or pieces.
  5. Arrange the strawberries in an even layer over the cookies.
  6. Spread over the strawberries whipping cream.
  7. Repeat all if needed until the glass bowl is full or the ingredients are over.
  8. 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.

Chocolate Cookies with Hazelnuts

Chocolate Cookies with Hazelnuts

Chocolate Cookies with crispy pieces of hazelnuts and taste of chocolate will be a great snack for any occasion. These Chocolate Cookies with Hazelnuts are much healthier, because they are lactose-free, white refined sugar-free, and wheat flour-free. Enjoy them still warm from the oven with your afternoon tea or coffee.

Chocolate Cookies with Hazelnuts

Cookies are such a popular and easy sweet snack, consisting of the ingredients you almost always have at home. 5 ingredients and 30 minutes of your time and you will have healthy, delicious, and soft Chocolate Cookies with crispy hazelnut pieces.

Chocolate Cookies with Hazelnuts

These delicious cookies are:

  • Lactose-free
  • Chocolatey
  • Dairy-free
  • Chocolatey
  • Nutty
  • Crispy
  • Refined white sugar-free
Chocolate Cookies with Hazelnuts

Tips for making these cookies:

  • To combine the dough use your hands – knead, press, and combine it well.
  • However, if the dough seems too sticky or dry, add a little more flour or plant-based milk or melted coconut oil.
  • Sprinkle your hands with flour to avoid the dough sticking to your palms while making round cookie balls.
  • You can decorate cookies with hazelnut pieces, seeds, berries, or chocolate chips.

Check out these other cookie recipes:

Chocolate Cookies with Hazelnuts

TIME: 15 minutes preparing, 15 minutes baking | SERVINGS: 15

Ingredients:

  • 2 eggs
  • 50g cocoa
  • 190g mixed oat and rice flour (you can use only oat flour as well)
  • 1 tsp baking powder
  • 40g melted coconut oil
  • 100g coconut sugar
  • 60g chopped hazelnuts

Ingredients:

  1. Preheat the oven to 180°C degrees and line a baking paper over the pan.
  2. Combine all dry ingredients in a large mixing bowl – flour, cocoa, baking powder.
  3. In a separate bowl add eggs, melted coconut oil, and sugar. I used a hand mixer to combine well, you can also use a spoon as well.
  4. Add the wet ingredients and stir slowly. You can use your hands to better combine, mix until you get a thick dough. If the dough seems too sticky or dry, add a little more flour or coconut oil, plant based milk or water.
  5. Mix chopped hazelnuts into the dough.
  6. Sprinkle your hands with flour to avoid the dough sticking to your palms and make round balls.
  7. Place the cookie balls on the prepared baking pan lined with baking paper.
  8. Take a fork and a glass of water, fold the fork into the water and gently press the balls. You can also do it with the palm of your hand.
  9. Bake the cookies for 12 – 15 minutes at 180C.

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