Try a simple, but healthy and sugar-free dessert recipe if you want to loosen your strict diet a little, but still prefer high-quality carbs on your cheat days, too. Followers of the vegan lifestyle, ice-cream lovers and fans of classic cakes will all find something they like among our no-bake recipes.

23.01.2019

zero bar

Raw vegan dessert ball

 

Ingredients:

  • dates: 200 g
  • nuts: 100 g
  • carob powder: 1 tbsp
  • home-made plum jam: 1 tbsp

 

Preparation:

Very simple. Put all the ingredients in a mixer, take out mixture and shape it into balls – and enjoy!

1 pc (40 g):
Energy: 146 kcal
Fat: 1.5 g
Carbohydrate: 24 g
Protein: 2.2 g

 

Ice cold yoghurt dessert

 

Ingredients:

  • 70 g dates
  • 40 g walnuts
  • 30 g peanuts
  • a little water
  • 175 g yoghurt
  • 10 g date syrup

 

Preparation:

Grind dates, walnuts and peanuts in a grinder (add a little water to make it easier for the machine). Mix yoghurt with date syrup. Take 6 muffin moulds and spread the ground base on the bottom, then scoop the yoghurt on top. Put it in the freezer and enjoy when ready.

1 pc (55 g):
Energy: 136 kcal
Fat: 7 g
Carbohydrate: 14 g
Protein: 4 g

 

Greek yoghourt cake with crunchy chocolate coating

 

Ingredients:

  • 750 g Greek yoghurt
  • 100 g sugar-free biscuits / small oatflakes
  • 60 g pecan nut
  • 10 g gelatine
  • erythritol
  • Dutch cocoa powder (unsweetened)
  • coconut fat
  • water

 

Preparation:

Put the biscuits/oatflakes and the pecan nuts in a grinder and mix with as much coconut fat as to make a formable dough which doesn’t crumble. Put dough on a small cake mould lined with baking paper and spread evenly with your fingers.

Mix gelatine with 4 tbsp room-temperature water, then add about 150 ml boiled water and mix well. Immediately add Greek yoghourt and whisk well – here you can still add some erythritol to sweeten. Pour on cake base and put it in the fridge.

For the chocolate coating, mix 3 tbsp cocoa powder and erythritol with 5 tbsp water, boil and stir constantly. Let it cool until you can just put your finger in it and then add 60 g coconut fat and mix properly. When ready, pour on top of cake and put cake back to the fridge for another 1-2 hours.

1 slice:
Energy: 172 kcal
Fat: 6.5 g
Carbohydrate: 11.1 g
Protein: 14,9 g

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