Who doesn’t love a tart?
Ok you guys know about my sweet tooth – it’s major. I have a major sweet tooth.
I mean I like savory too – crisps & dip and stuff but I think I’m definitely more of a sweet girl than savory.
I just posted eating out tips for vegans but it’s definitely much harder to get vegan dessert options unless your at a vegan restaurant. So we usually share some starters, then have a main then 1 or 100 sides.
Which means I either buy vegan desserts or make them – like my vegan ice cream
Last week I made this Vegan Fruit Tart recipe, which is so so easy and very addictive. It lasted for a few days in the fridge too, if you have the will power not to eat it all at once (if so what is your secret? lol) You only need a handful of ingredients.
FYI if your going to make this you need to leave the cans of coconut cream in the fridge overnight and you also need a food processor (I used my nutribullet) and an electric hand whisk. I just can’t whisk coconut cream by hand?
The base is made with hobnobs (which are vegan yay!), dates and coconut oil. You basically blitz it all together and mold into a baking tin then top with your coconut cream and fruit – I used mixed berries but you do whatever. I think it would be nice with banana & cacao – yum.
Diary cream is pretty much 100% fat where are coconut cream is much lower in fat and calories also. Coconut cream also contains some protein which you wont find in heavy whipping cream. Kinder to animals and more nutritional value – no brainer for me. Oh and it tastes great!
Enjoy your tart! Bye for now – J xx
- 2 cans of coconut cream
- 1 packet of hobnobs (300g)
- 1 cup of dates (pitted)
- 1 tsp. of sugar
- 2.5 tbsp. of coconut oil
- Leave the coconut cream cans in the fridge overnight
- Squash the hobnobs (I broke them an put them in a plastic bag then flattened them with a rolling pin) then transfer to the food processor
- Add the dates and the coconut oil
- Blitz until you have a sticky dough like mixture - add more coconut oil if needed
- Line a baking tin (mine was 21.5cms by 2.5cms) with parchment paper then flatten the mixture into the tin to create the base for your tart
- Leave in the fridge for half an hour
- Remove the coconut cream cans from the fridge, be careful not to shake them too much, try and keep them steady
- Open the cans and scoop the top half of the coconut cream (the thick part) from the can and transfer to a mixing bowl - you can save the watery parts for smoothies
- Add sugar to the coconut cream and whisk for around 5 minutes until you have whipped coconut cream
- Remove the tart based from the fridge then remove the tart from the parchment paper
- Fill the tart your coconut cream
- Top with berries and serve immediately!
- You can keep this tart in the fridge covered for around 3 days.
- Before re-serving, leave sitting out for around 15 minutes to give the base time to warm up/soften as it's pretty chewy when it's hard!
If in doubt just eat (vegan) ice cream.
It is so hot in Abu Dhabi just now! And the best way to deal with roasty toasty temperatures is…. ice cream. I love ice cream.
I decided to make another vegan ice cream recipe, using a banana base similar to my Vegan Mint & Cacao Ice Cream. A healthy alternative to dairy ice cream, this is a really easy recipe. This time I have gone for Almond flavor, not only because I love almond flavored anything, but because of the protein and other nutritional benefits almonds/almond butters contain. Healthy, vegan ice cream – yes please.
After a successful week of hitting the gym and clean eating (minus the pizza lol) I can enjoy my ice cream – dairy free and guilt free. I used Agave syrup for the drizzles but you can use maple syrup too as honey is not a vegan product – I will blog about this soon.
Anyway it’s documentry and vegan hot choc time. I’m watching Living on one dollar – highly recommend, eye opener. Hope you have/have had a great weekend and enjoy your almond nice cream people – Jess x
- 2 - 3 bananas
- 3 tbsp. of almond butter
- 1/2 cup of sliced almonds
- Agave/maple syrup for topping (optional - honey if not vegan)
- Chop the bananas into small chunks and freeze either overnight or for 2 hours
- Blend with the rest of the ingredients
- Sprinkle some chopped almonds on top and drizzle with your syrup
- Eat straight away or return to freezer for your time of need
Cake Cake Cake Cake Cake
Hi- hi 🙂 Happy Saturday, I hope you all managed to get some good bargains yesterday! I stocked up on snug winter clothes for my trip home and some Christmas party outfits – it’s only 19 sleeps…I am so excited!
Besides the gym and and my online shopping, that is pretty much all I have done so far this weekend along with making my delicious, healthy carrot and ginger cake yesterday afternoon.
I love carrot cake, always have and the taste of ginger just as much. So using flour, almond milk and a few other natural ingredients I managed to bake the tastiest cake. It is so quick and easy to make, you literally just mix everything together then bake for 40 minutes (my kind of baking).
My vegan carrot and ginger cake is sugar free, great if you are trying to stick to a diet or want a healthy alternative when you are having major cake cravings.
- 2 cups of whole wheat flour
- 1 cup of almond milk
- 2 grated carrots (large)
- 1 tbsp. of grated fresh grated ginger
- 1 tsp. of baking powder
- 2 tsp. of nutmeg
- 1 tbsp. of agave syrup
- Pre-heat the over to 190 degrees and line a baking tin with parchment paper
- In a mixing bowl, sift in the flour and add the rest of the dry ingredients (baking powder and nutmeg)
- Next, add the remaining ingredients and stir thoroughly until you have a thick cake batter
- Pour into your baking tin and bake for 40 minutes
Best served warm, in my opinion, it smells so good when fresh out the oven. A healthy alternative, this sugar free carrot and ginger cake contains no animal products what so ever, just wholesome plant based goodness 🙂
Enjoy – happy weekend. Jess x
Healthy Banana Mint & Cacao Ice Cream
Happy Friday! I hope you have all had a great week so far. It was my boyfriends birthday on Wednesday, we had an amazing Italian meal at a restaurant called Sacci at the Westin Abu Dhabi, I would definitely recommend this place to all my UAE readers and followers. The service was fantastic and the food was out of this world, with plenty of vegetarian options.
This week I decided to make a healthy vegan ice cream recipe to enjoy with the ridiculous amount of birthday cake we have eaten! My favorite flavor of ice cream has always been mint chocolate chip, so I have come up with a healthy, dairy free alternative. My Vegan Mint and Cacao Ice Cream is very easy to make and this delicious dessert is extremely low in fat.
- 2 large bananas
- 1 1/2 tbsp of raw cacao
- 2 tbsp of raw cacao nibs
- 1/3 cup of fresh mint, chopped
- 1 tsp of coconut oil
- Chop the bananas and freeze for either 2 hours or over-night
- Once frozen, blend the bananas with the rest of the ingredients however only blend 1 tbsp of your raw cacao nibs
- Once blended, mix the rest of your cacao nibs though the vegan ice cream mix
- Serve and enjoy straight away or refreeze and enjoy whenever you have a sweet tooth!
I told you it was easy! The texture is really soft and creamy, I could eat it all day and wouldn’t feel guilty either! Bananas have a number of health benefits and are packed with vitamins, making this ice cream one of your 5 a day. Along with our superfood ingredient raw cacao, this Vegan Ice Cream recipe is highly nutritious, who needs anymore of a reason to eat ice cream!? You can read more about raw cacao on my blog by clicking here.
Why don’t you use bananas to make this Vegan Mint and Cacao ice cream? Low in fat, high in nutrition and cruelty free, what’s not to like? 🙂
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Dairy free, whole wheat banana bread with almond milk
Last night, I baked a low fat, vegan banana bread and it turned out really well! I have used a number of healthy ingredients, so not only is this dish delicious, it’s wholesome too. Enjoy!
- 1/2 cup of almond milk
- 2.5 large mashed bananas
- 2 tablespoon of honey or agave/maple syrup for vegan
- 2 tablespoon of coconut oil
- 1/2 tablespoon cinnamon
- 1/2 tablespoon nutmug
- 1 cup of whole wheat flour
- 1 heaped tablespoon of baking powder
- Pre-heat the oven to 190 degrees
- Pour the almond milk, coconut oil and syrup into a bowl
- Mix all the dry ingredients together (sieve the flour in)
- Combine all ingredients into your oven dish and bake for 1 hour
- If the bread is still too wet in the middle, return to the oven for another 15 minutes