Healthy Food Recipes Archives

It’s that time of year where sweet food and desserts are abundant as we celebrate the festive season with friends and family. But all those yummy sweet dishes can catch up with you if you’re not careful, so why not try a healthy version of a favorite classic dessert with our healthy Tiramisu recipe!

Our version is processed sugar free and made from wholefoods. Plus it’s vegan! Wow your friends and family at the dinner table this holiday season with this fantastic healthy dessert option, and let us know the results in the comments below!

Vegan Tiramisu

Author: Eco at Heart

Meal type: Dessert

Serves: 6-8

Ingredients

Ladyfinger Ingredients:
1 cup raw organic oats
1 cup raw organic nuts (I used almonds)
1 cup dates – soaked for 2 hours
1 tsp vanilla essence
4 Tbsp organic coffee
2 Tbsp organic ground coffee beans
Chocolate Layer:
6 Tbsp organic cacao powder
4 Tbsp organic virgin coconut oil
1 Tbsp organic cacao butter
5 drops stevia
½ Tbsp honey
Cashew Cream:
2 cups raw organic cashews – soacked for 2 hours
1 cup filtered water
2 Tbsp organic virgin coconut oil
2 tsp vanilla essence
2 Tbsp maple syrup
zest of ½ orange
Plus a little extra cacao powder and some coffee beans for decoration.

Instructions

Ladyfingers: Combine the nuts and oats in the food processor and mix until fine crumbs are formed. Add the remaining ingredients and mix on high until they are well-combined and form a ball in the food processor. Put the mixture in the dehydrator at 105 degrees fahrenheit (or in the oven on the lowest setting) for 2 hours.
Chocolate layer: Mix the coconut oil and cacao butter in a double boiler and heat on very low heat until melted. Remove from the stove and mix in the remaining ingredients well.
Cashew cream: Put the cashews in the food processor and mix until they form crumbs. Add the vanilla, coconut oil, maple syrup and water (1 Tbsp at a time) and mix until it forms a smooth cream. Once the cream is ready, add the orange zest and mix through quickly.
Soak the ladyfingers in coffee and then, layer half of them across the bottom of a trifle dish (I also added a few Tbsp coffee to the trifle dish).
Drizzle the chocolate over the ladyfingers and then scoop a layer of cashew cream over the top.
Put the second layer of ladyfingers on top of the cashew cream and then layer the rest of the cashew cream over the top of the second layer of ladyfingers.
Sprinkle with cacao and crushed coffee beans. YUM!

As the cooler weather sets in I often find myself craving more hearty, warming foods that fill me up and keep me feeling cozy from the inside out. I no longer want ice blocks or frozen treats and instead find myself salivating at the thought of nourishing pies and cooked desserts to warm me up up on cold winter’s night.

If you’re feeling the same, this Apple Rhubarb Crumble recipe will hit the spot – and it’s healthy too! Apples help soothe your digestive tract and Rhubarb provides B vitamins to keep your energy and metabolism working for you.

So why not whip up an Apple Rhubarb crumble for dessert tonight, and let us know what you think of it! What’s your favorite warming winter dessert? Let us know in the comments below.

Apple Rhubarb Crumble

Author: Eco at Heart

Recipe type: Dessert

Ingredients

Stewed Rhubarb and Apple – also great on it’s own or with yoghurt!
2½ cups organic rhubarb – chopped
2½ cups organic apples – peeled and sliced (I used a mixture of green and red)
1 tsp organic vanilla powder
2 tsp ginger – peeled and grated
⅓ cup filtered water
Crumble Topping:
½ cup organic oats (substitute the oats for more nuts if you want a gluten free version)
½ cup organic shredded coconut
1 cup mixed raw nuts (I used almonds and walnuts)
½ – 1 organic apple – peeled and grated
3 Tbsp organic virgin coconut oil – melted
1 tsp organic cinnamon
1 Tbsp chia seeds
1 Tbsp organic coconut sugar or raw sugar (if desired)

Instructions

Prepare all the ingredients for the stewed rhubarb and apple, place them in a pot with the lid on and leave to simmer for 10-15 minutes until soft.
Leave the fruit to stand while you prepare the crumble.
Put the oats, coconut, nuts and cinnamon into your food processor and turn it on high for about 5 seconds. You want it to break the ingredients down, but not blast them into crumbs – leave a bit of texture.
Transfer the contents of the food processor into a large mixing bowl, add the grated apple and coconut oil and mix together well with clean hands.
Get a baking dish and put your stewed fruit on the bottom of it. Sprinkle the crumble topping over the fruit lightly so that it doesn’t get packed down.
Once all the crumble is on the fruit sprinkle the chia seeds and coconut sugar on the top to give it a little more crunch.
Bake at 180 degrees celsius for about 15 minutes (until a golden brown)