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

Juicy Apple Cake (Sugar-Free)

This is the perfect apple cake – juicy, fruity, and full of sweet apples. If you like apples, cinnamon, and cakes, then this recipe is for you. Sweet, moist and in the same time so soft cake, which will be the perfect dessert for autumn evenings with a warm cup of tea or any time you have a lot of apples at home and don’t know how to use them.

The cake is white refined sugar-free, lactose-free, light, juicy, and sweetened with natural sweetener – honey. Easy and super delicious cake for everyone and any occasion.

This Super Delicious Apple Cake is:

Lactose-free
Juicy & moist
Refined sugar-free
Naturally sweetened
Easy and healthy cake
Perfect fall cake

Tips and notes:

Try to choose the sweetest and juiciest apples to get the most distinct taste for Apple Cake.
Use the lemon juice for the apples don’t turn brown and retain their light color.
You can prepare oat flour yourself by blending oats until you get the consistency of flour.
You can replace oat flour with other healthier flour.
You can add chopped nuts to the cake batter, sprinkle the cake with almond flakes, and with more apple slices.

TIME: 15 – 20 minutes preparing, 45 – 50 minutes baking| SERVINGS: 10 pieces

Ingredients:

900g apples
190g oat flour
3 eggs
60g coconut oil
180g greek style yogurt (vegan/lactose-free)
130g honey
1 tsp cinnamon
2 tsp baking powder
2 tbsp lemon juice

Instructions:

Preheat the oven to 180°C.
Peel the apple, cut it into slices, and add lemon juice and cinnamon. Stir it.
Prepare the cake tin, grease it, or line it with baking paper and set them aside.
Take a mixing bowl, and add all dry ingredients – oat flour, baking powder, and cinnamon. Combine all well.
In another bowl, add all wet ingredients and use a hand mixer until you get a smooth mixture.
Combine both mixtures (you can still use the hand mixer) and add apple slices.
Pour the apple batter into the cake tin.
Bake the cake for 45-50 minutes at 180°C or until the toothpick comes out clean.

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

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.

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.

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.

These delicious cookies are:

Lactose-free
Chocolatey
Dairy-free
Chocolatey
Nutty
Crispy
Refined white sugar-free

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:

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:

Preheat the oven to 180°C degrees and line a baking paper over the pan.
Combine all dry ingredients in a large mixing bowl – flour, cocoa, baking powder.
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.
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.
Mix chopped hazelnuts into the dough.
Sprinkle your hands with flour to avoid the dough sticking to your palms and make round balls.
Place the cookie balls on the prepared baking pan lined with baking paper.
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.
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.

Healthy Blueberry Muffins

These vegan, soft, and juicy blueberry muffins are very quick to cook and ready in 30 minutes. Great as a healthy snack, dessert with a cup of coffee or tea or breakfast on the go.

These Healthy Blueberry Muffins are full of juicy blueberries and soft bananas, very delicious, soft, and fluffy. These muffins are healthy because they contain only natural sweetener – honey, they are refined sugar-free, and white wheat flour-free.
You can top them with other berries or fruits, nuts, or pieces of chocolate.

These Healthy Blueberry Muffins are:

Vegan
Juicy
Refined sugar-free
Naturally sweetened
Super soft and fluffy
Easy and healthy snack
Perfect snack or for breakfast on the go
Ready in 30 minutes

What are the ingredients?

Oat and rice flour: I wanted to mix 2 flours together this time, I think rice flour gives more lightness and airiness, but you can only use oat flour. You can make the oat flour by yourself just blend the oats in a food processor or blender.

Ripe bananas: The perfect ingredient for baking muffins. Ripe bananas giving both the sweet taste and the texture of a muffin you need.

Greek-style or vegan plain yogurt: Try to use yogurt without flavor and sugar to avoid sweetening muffins with unnecessary unhealthy sweeteners.
You can choose any of your favorite yogurts – vegan, lactose-free, greek style, and plain.

Honey: This is one of my favorite healthy and natural sweetener, but you can also replace it with agave or maple syrup.

Baking powder and baking soda: These ingredients will help muffins to rise, stay puffier, and more visually beautiful.

Coconut oil: Helps muffins stay moister and softer.

Blueberries: You can use large blueberries or wild blueberries, as well as any other berries.

TIME: 10 min preparation, 20 min baking | SERVINGS: 7

Ingredients:

80g oat flour (if you don’t have rice flour, you can use only oat flour – 150g)
70g rice flour
2 ripe bananas
90 ml greek style lactose-free or vegan yogurt
3 tbsp honey
1 tsp baking powder
1 tsp baking soda
2 tbsp coconut oil (melted)
150g blueberries

Instructions:

Preheat the oven to 180°C.
Prepare the muffin tins, grease them, and set them aside.
Take a mixing bowl, and add all dry ingredients – oat and rice flour, baking powder, and soda. Combine all well.
Mash the bananas with the fork, and add yogurt, coconut oil, and honey. Stir all together until you get a smooth mixture.
Combine both mixtures, but do not overmix.
Add ¾ of the blueberries, and slowly stir them in.
Pour the batter into the muffin tins, and top it with more blueberries.
Bake the muffins for 20-25 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 the Healthy Choices by Sabine Instagram account, 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

Vegan Crunchy Cookies with Chocolate

This is an easy cookies recipe, these cookies are vegan, oil-free, dairy-free, and healthy, loaded with peanut butter, nuts, and a sprinkle of dark chocolate pieces. Vegan Crunchy Cookies are easy to make, with no complicated steps.

Cookies are a super easy healthy snack that you can bring as a gift to any occasion or grab as a snack whenever you are hungry or want to treat yourself with a tasty dessert.

Are these cookies healthy?

These Vegan Crunchy Cookies are healthy because they consist of nuts and peanut butter, which are high in protein. Cookies are refined sugar and white wheat flour-free, with only high nutritional ingredients.

How to store Vegan Crunchy Cookies?

You can store the cookies in an airtight container, at room temperature, for up to 4 days, but before storing them, let them cool down to keep the crispiness.

You may also like these cookies recipes:

TIME: 10 min preparation, 12-15 minutes baking | SERVINGS: 16 cookies

Ingredients:

80g oat flour (you can use 1/2 oats and other 1/2 muesli)
1 ripe banana
40g coconut sugar
120g nut butter
80g mixed nuts
30g vegan dark chocolate

Instructions:

Preheat the oven to 180°C.
Take a mixing bowl, and mash the banana with a fork.
Blend mixed nuts, but not fully, small nut pieces can remain.
Add all ingredients to the mashed banana and combine well until you get sticky cookie dough.
Cover the pan with a baking sheet.
Take a small piece of the dough and roll it into a ball. Press it down with the palm of your hand or fingers to flatten until you get a form of a cookie.
Bake the cookies for 12-15 minutes.

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

I will appreciate your support. 🙏