Photos by Sarah Safarian, HumblyHealthy.org
Craving something sweet, and only chocolate will do? Head to the kitchen and whip up one of these vegan and gluten-free recipes from France-based blogger, Sarah Safarian. They require minimal time and ingredients, and offer plenty of plant-powered benefits from vitamins and minerals to fiber and antioxidants.
Double Chocolate Peanut Butter Coconut Balls
Total Time: 5 Minutes + 2 Hours Freezing Time • Makes 5-6 balls
• ½ cup coconut flakes
• ½ cup oats
• 2 Tbsp raw cacao
• pinch of salt
• 1 Tbsp flaxseed
• 1 Tbsp pumpkin seeds
• 2-3 Tbsp vegan dark chocolate chips
• 2 Tbsp peanut butter
• 1/4 cup maple syrup or agave syrup
• 1 tsp vanilla
1. Place dry ingredients into a large bowl. Add wet ingredients and mix all together gently using a spoon.
2. Use a small ice cream scoop or spoon to scoop the mixture and form into large balls. Place them on a tray or plate lined with parchment paper on a tray.
3. Place tray in the freezer for 1-2 hours, then enjoy!
Five-Ingredient Chocolate Caramel Mousse
Prep Time: 5 Minutes • Total Time + Cooling Time: 25 Minutes • Makes 2-4 Serving
• 1 avocado
• 6 medjool dates, pits removed
• 1 Tbsp almond butter
• 2 Tbsp raw cacao
• pinch of salt
• 7 fresh raspberries (topping)
• 1 banana
1. Soak the dates in hot water for 2 minutes.
2.Meanwhile, slice your avocado in half and remove the seed.
3.Place the avocado, raw cacao, pinch of salt, dates, and almond butter in your blender and mix for about 3 minutes (you can add a pinch of water to help blend if too thick).
4.Chop your banana into bite-sized pieces and cut your raspberries in half.
5.To assemble, grab a bowl and place the banana pieces at the bottom. Add the chocolate caramel mousse on top of the banana. Top with raspberries.
6.Place in the fridge to let cool for about 15-30 minutes.
Choco-Banana Almond Oat Cake
Prep Time: 5 Minutes • Total Time + Cooling Time: 25 Minutes • Makes 2-4 Serving
• 1 banana
• 2 Tbsp raw cacao
• ½ cup oats
• ¼ cup maizena (corn flour)
• 2-3 Tbsp maple syrup
• pinch of salt
• ½ tsp baking soda
• ½ tsp baking powder
• pinch cinnamon
• 1 Tbsp coconut cream
• ½ cup almond milk
• 2 Tbsp raw whole almonds, chopped
• 2 Tbsp vegan dark chocolate, chopped
1. Preheat the oven to 350℉.
2.Mix all ingredients in your blender, except for the chopped whole almonds and chocolate.
3.Grease a round 20×20 cm cake mold, using coconut oil or olive oil.
4.Pour the mixture into the mold. Sprinkle the top with the chopped almonds and dark chocolate.
5.Bake for 18-20 minutes. Remove from oven and let cool before serving.
