Healthier Desserts to try at Home. (easy vegan treats)

Healthier Desserts to try at Home. (easy vegan treats)

[Music] hi it’s Mina and this is another dessert video featuring a bunch of unique and fun recipes that are delicious but also low-key good for you or at least better for you than the average treat even though there is nothing wrong with having a super indulgent dessert and I’ve got plenty of recipes on that topic on my channel Channel I will link a few down below if you’re interested but yeah I got to say I do like the challenge of creating a dessert that is nutritious in some ways but also still tastes really good so yeah that’s what this is and I’m really happy with the recipes that made the cut for today for example these um spelt cinnamon rolls they’re still really hot and I should not be touching this like that ow first off we have these no B make gluten-free brownie bars this recipe uses rice cakes as the flour which gives them this toasty almost popcorn esque flavor let some pitted dates soak in some water hot water for about 10 minutes grab a food processor and add some brown rice cakes mine are slightly salted as well but that’s fine actually that’s positive blend until fine and powdery transfer the flour to a bowl Now drain the dates and then add those to the now empty food processor followed by some natural Nut Butter going for peanut and some vanilla blend this up once more scraping down the sides as needed until you have this thick chunky sort of paste then add some salt and some unsweetened cacao powder and of course the rice cake flour after looking at the texture here I also added a bit of water only about a tablespoon it should hold together easily when you pinch it in between your fingers now this goes into a small to medium baking pan or a casserole dish pressing down the mixture tightly with your fingers even though we’re not going to bake this it does help to have the partian paper here so you can lift this out more easily later put this into the fridge while you put together the chocolate ganach type topping for this topping melt together a little bit of vegan butter or coconut oil add some vanilla take it off the heat and mix in some liquid sweetener such as Agave Maple or date syrup or rice syrup and some unsweetened cacao so we’re basically kind of making our own chocolate here pour this over the rice cake mixture spreading it evenly and then place this into the fridge ideally overnight but for at least 2 hours I would say I served this with some iced matcha this was really good and wow I’ve I’ve gotten so used to the short hair now that this is really weird to look at moving on to some pumpkin pie mousse first off I roasted a small hooko Pumpkin because I think some people are going to ask I’ve never tried this recipe with canned pumpkin before but I would assume that that also works although I am always a big proponent of making your own pumpkin puree rather than using the store bought stuff cuz I think homemade tastes better so measure out the amount of roasted or canned pumpkin that you need for this recipe and transfer that to to a food processor next add some liquid sweetener cinnamon and the other pumpkin pie spices pinch of salt some vanilla a bit of plant-based cream or plant-based cuisine as it’s often referred to in the supermarkets and then blend now in a large mixing bowl Place some aqua Faba AKA chickpea water now using a hand mixer whip this up until it’s as firm as you can get it to be so for at least 5 minutes I would [Music] say gently fold the pumpkin mixture and the chickpea mixture together and give this a quick taste test see if it needs some more sweetener but there you go divide this between a bunch of tiny glasses or ramkin now you can serve this right away but this really nice Airy more mousy sort of consistency will only appear after at least 6 hours in the fridge and I would also suggest that you surve this with maybe some cookie crumbles or some granola if you want to go the healthier route it’s very creamy so I feel like it does need some sort of crunch in there too next up we have these cozy oat Apple cupcakes with cream cheese coconut frosting possibly my favorite recipe from today possibly grab a muffin tin and grease each mold thoroughly with some coconut oil or vegan butter or line it with some muffin liners also make sure the oven is preheating to 180° C now for the cupcake batter combine the chia seeds non-dairy milk vinegar and vanilla in a large mixing bowl and let that sit for about 5 minutes meanwhile inside a smaller Bowl combine all the dry ingredients that’s oats spell flour baking powder salt cinnamon and [Music] cornstarch combine the wet and the dry and then allow this to sit for another 5 minutes in the meantime cut up an apple cut it into smaller bite-sized pieces no need to peel it although you can do that if you prefer divide the mixture evenly between the muffin molds and let these guys bake for around 25 minutes they won’t puff up too much but that’s actually ideal for cupcakes because we need a flat top for a frosting you could go for a super simple and lazy topping of nut butter instead of nut butter you could do vegan yogurt or cream cheese frosting attempt number two this might just be my new favorite type of cake frosting since there is no powdered sugar in this icing there’s also no chance of it becoming grainy it’s just so smooth measure the coconut oil and allow that to melt in a small saucepan meanwhile in a large mixing bowl Place some room temperature vegan cream cheese some soy or oat cream and some liquid sweetener such as Agave or maple syrup whip it up using a hand mixer now carefully pour in the liquid oil now once again using the hand mixer combine everything but again be careful whip it up until it looks something like this and then place this into the fridge for at least 1 hour even though I’m also not the biggest fan of coconut flavor in desserts I genuinely really like this like the mixture of coconut and cream cheese is really really nice I ended up taking these with me to a park which was not the best idea this Icing By the way is heavily inspired by one of artemis’ recipes I will link her recipe blog down below if you want to check it out out so many of you told me to try the viral Tik Tock date bark recipe where basically you cover a bunch of dates with peanut butter and nuts and chocolate it inspired me to create something something a bit more fall aomy swapping out the dates for some soft apples soft dried apples not the crunchy type turning this into into fall apple bark since this is natural peanut butter it kind of goes everywhere but that’s okay we’re going to freeze everything together anyway chopped walnuts or pecans would be even better here then just drizzle everything with a melted chocolate and if you want you can finish this off with some cinnamon and some coarse sea salt place this into the freezer until hardened and then serve I don’t know if anybody cares about what I’m reading at the moment but I am currently rereading this book it’s just a really fun villain origin story it is so interesting to read especially as a Hunger Games fan and there’s so much more romance than I had expected anyway that’s it for this uh random book club segment let’s go back to the recipes last but not least the cinem cinon rolls this is a small batch of tiny spelled cinnamon rolls in a small to medium Bowl combine some hot water with cold milk to get to a lukewarm temperature add some Vanilla some liquid sweetener and a bit of vegetable oil sprinkle over the dry active yeast no need to mix you can just set that aside someplace warm now grab the dry ingredients and mix those together in a separate small bowl combine wet and dry with a spoon first and then switch to your hands knead the dough for at least 5 minutes having your hands either lightly oiled or flowed is really helpful whilst kneading and then place this into a bowl and let it sit for 15 to 30 minutes someplace warm next on a lightly flowered surface roll this out into a small rectangle now spread the dough with some Nut Butter I like hashy butter here but almond would be great too you can of course also use regular plant-based butter sprinkle this with some cinnamon and a sugar of your choosing then cut this into two to three cinnamon bows I prefer doing two [Music] and place the rolls into small lightly greased ramkin then put those into the oven and let them bake for around 15 minutes that is pretty much it you can serve them right away if you want to go the more healthy route then top them with some fresh yogurt you could make the coconut frosting from the cupcake recipe I bet those two taste amazing [Music] together that would be all for me today I hope you enjoyed this little recipe selection if you did make sure to give this video a thumbs up I don’t know if you guys know but I have a cookbook out it’s called all day vegan it’s written in English and in German and you can get it anywhere online or in bookstores it has over a 100 really really amazing recipes um yeah check out the description for more information on the book and I will see you soon [Music] bye

Hi, this video includes 5 super easy and tasty vegan dessert recipes. Like and Subscribe and stuff!
We’ve got Rice Cake Brownie Bars, Pumpkin Pie Mousse, Apple Breakfast Cupcakes, Healthy Autumn Bark and Small Batch Spelt Cinnamon Rolls today.

More (healthy or not so healthy) vegan treat ideas:

Check out my Cookbook All Day Vegan:

US Amazon: https://amzn.to/3OeTzGj
German Version: https://bit.ly/3H9ioTb
Find the book all over the world, online or in stores!

Check out my Hunger Games Video:

Find me on Tiktok: https://www.tiktok.com/@mina_rome?lang=en
Find 57+ Recipes in my Recipe Ebook: https://payhip.com/b/9MsP
intro 0:00

INGREDIENTS + NOTES

#1 Rice Cake Brownie Bars 0:54

170g pitted dates (6oz)
10 brown rice cakes (70g = 2.47oz)
1 ½ tbsp natural peanut butter
1 tsp vanilla or a few drops vanilla aroma
2-4 tbsp water, added 1 tbsp at a time
a pinch of salt
2 ½ tbsp unsweetened cocoa

for the ganache:
1 ½ tbsp vegan butter (measure cold)
1 tsp vanilla or a few drops vanilla aroma
2 tbsp maple/agave/date/rice syrup
1 tbsp unsweetened cocoa
→ yields 1 6-8inch (15 -20cm) brownie pan

#2 Pumpkin Pie Mousse 3:30

250g (8.8oz) roasted pumpkin (or canned pumpkin purée)
2-3 tbsp maple syrup, to taste
3/4 tsp pumpkin pie spice OR: 1/2 tsp cinnamon, 1 dash of cardamom, pinch of each: nutmeg, cloves, ginger, black pepper
1 tsp vanilla
pinch of salt
3 tbsp vegan cream/cuisine
80ml (1/3 cup) aquafaba, optional: add 1 tsp cream of tartar

→ serves 4
→ serve mousse with added cookies, or granola

How to roast pumpkin:
Preheat oven to 190C, grab 1 small hokkaido pumpkin, cut in half, deseed, place on baking sheet with parchment paper, roast for 40-45 min or until cooked through, make sure it doesn’t get too watery in the oven , remove skin once cooled.

#3 Apple Oat Cupcakes 5:19

2 tbsp Chia seeds
240ml non dairy milk (1 cup)
1 tbsp white wine vinegar
60g coconut oil or vg butter, melted (1/4 cup + 1 tsp)
1 tsp vanilla
80g applesauce (1/3 cup)
60g coconut/brown sugar (1/4 cup + 1 tbsp)
1 1/2 tsp baking powder
1/2 tsp cinnamon
¼ tsp salt
130g spelt flour (1 cup + 1 tbsp )
100g oats (1 cup)
2 1/2 tbsp cornstarch
1 medium apple, cubed
oil or muffin liners for the molds
→ yields 12 cupcakes

inspired by one of your instagram DM’s, thank you for that!

serve with: nut butter, vegan yogurt or

Coconut Cream Cheese Frosting:
60g coconut oil (1/4 cup + 1 tsp)
250g vegan cream cheese (8.8 oz)
2 tbsp vegan cream/cuisine
pinch of salt
½ tsp vanilla
2 ½ tbsp agave/maple syrup

Artemis’ Blog: https://www.choartemi.com/recipes-en/vegan-pumpkin-cake-with-cashew-frosting-and-granola-topping

#4 Apple Bark 8:30

125g dark chocolate (4.4oz)
125g soft dried apples (4.4oz)
a few heaping tbsp peanut butter
1-2 handfuls almonds
dash of cinnamon
generous pinch of coarse sea salt
→ keep in the fridge for up to 1 week, in the freezer for up to a few!

#5 Mini Cinnamon Rolls 9:56

for the dough:
1 1/2 tbsp hot water
1 tbsp cold plant based milk
2 tsp vegetable oil or melted coconut oil/vegan butter
1 Tbsp agave/maple syrup
1/2 tsp dry active yeast
40g spelt flour (1/3 cup), plus a bit extra for the surface
1 tbsp vanilla protein powder
1/2 tsp baking powder
pinch of salt
dash of cinnamon
a drop of oil for your hands

for the filling:
1 tbsp cashew/almond butter or regular plant based butter
1 tbsp sugar (i used coconut) + 1/2 tsp cinnamon
2-3 ramekins, lightly oiled
→ yields 2-3 mini rolls

MUSIC:
intro: https://open.spotify.com/track/5a8QUc4ubHJqQm7vzs2YhA?si=f659002015054533
oh, the joy. – 10pm in montreal – https://thmatc.co/?l=0F04F6E3
12am in berlin – https://thmatc.co/?l=6EB612C5
11pm in london – https://thmatc.co/?l=BBA37EB7
soho: https://soundcloud.com/soundsbysoho (carolina, sombra)
Juan Sánchez – Tolworth – https://thmatc.co/?l=8CD3E9B6
outro: MIND (feat. ODDESY & Medusa Ivy) – https://thmatc.co/?l=DE7CFD40