Sweet Tooth

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Gone Healthy

37 calorie brownies! At first this sounded like a very questionable situation, but in looking at the recipe, which is based off of greek yogurt and skim milk, it’s definitely worth a try. In terms of extremely easy no-brainer desserts, the banana peanut butter ice cream is only 2 frozen bananas and a spoon of peanut butter.

Another ice cream is the salted caramel one which is an easy crowd-pleasing flavor. While it still contains sugar and caramel, the base is vegan so it cuts calories easily. Then there are those little peanut butter banana bonbons, which are great to have handy whether feeding guests or dining solo. The bite size is perfect for enjoying one or two (okay…or three!). There should always be a healthy fruit crumble at hand too, and this blueberry almond one definitely goes the extra mile.

Recipes below, yum!

37 Cal brownies:

  • ¾ cup nonfat greek yogurt (I used Fage 0%)
  • ¼ cup skim milk
  • ½ cup Cocoa powder
  • ½ cup Old fashioned rolled oats (like Quaker)
  • ½ cup Truvia Baking Blend (or any natural/stevia based sweetener that pours like sugar)
  • 1 egg
  • 1 teaspoon baking powder
  • 1 pinch salt

vegan banana peanut butter ice cream:

  • 2 bananas
  • 1 tablespoon natural creamy peanut butter

Vegan salted caramel ice cream: 

  • Salted caramel sauce:
  • ½ cup unsweetened almond milk
  • ½ cup + 2 tablespoons water, divided
  • 1 cup cashews
  • 1½ cups sugar
  • ½ cup water
  • 3 tablespoons Earth Balance
  • 2 teaspoons flake sea salt
  • Ice cream:
  • 1 14-ounce can full-fat coconut milk (don’t sub light coconut milk here!)
  • 1 cup cashews, soaked at least 6 hours
  • 3 tablespoons coconut oil
  • 2 cups salted caramel sauce, divided

 peanut butter banana bonbon:

  • 3 ripe and large bananas
  • About 1/2 cup creamy peanut butter (I used Jif)
  • 10 ounces semisweet chocolate chips
  • 2 tbsp coconut oil
  • 1/3 cup finely chopped honey-roasted peanuts
  • Small popsicle sticks (or pretzel sticks)

Blueberry Almond Crisp:

Lemon blueberry filling
  • 2 pounds blueberries (that’s 32 ounces, which is about 5 cups or a little less than 3 pints)
  • ? cup maple syrup or honey
  • 2 tablespoons arrowroot starch or 3 tablespoons cornstarch
  • ½ teaspoon lemon zest (less than 1 small lemon, zested—scale back to ¼ teaspoon zest if you don’t love lemon)
  • 2 tablespoons lemon juice (from 1 to 2 lemons)
  • ¼ teaspoon cinnamon
Gluten-free oat and almond topping
  • 1 cup old-fashioned oats (certified gluten-free for a gluten-free crisp)
  • ½ cup packed almond meal or almond flour
  • ½ cup sliced almonds
  • ? cup lightly packed brown sugar
  • ¼ teaspoon fine grain sea salt
  • 4 tablespoons butter, melted
  • 3 tablespoons plain yogurt (Greek or regular), or additional melted butter
Don’t forget vanilla ice cream, for serving!
By Alexis Bendjouia

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Thank you all so much for your messages! I read every one and they make me love what I do even more!!, xxN

  1. Sylvia says:

    Yummy indeed!! vegan cuisine has never looked so tasty!