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dessert

Healthy Carrot Cake Muffins

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Healthy Carrot Cake Muffins with Whipped Ricotta Frosting. Doesn’t that sound amazing? A sweet treat between classes, as a dessert or a snack to balance out your afternoon low. Yes! Yes! And yes! I think we all need this, like every week at least a few times! 

Taking a vegetable and putting it into a desert?! Sounds weird although it has already worked out so many times. Think pumpkin pie or zucchini bread. Also carrot cake is many people’s favorite dessert but I mostly is packed with tons of sugar and saturated fat and topped with a rich cream cheese or butter frosting. It is delicious but really heavy and not the healthiest thing to eat in the world. 

But not this version of it. The muffin itself is light and fluffy, no butter or refined white sugar. Light and delicious. The ricotta on top has its natural sweetness which doesn’t ask for any other sugars and works great with the muffins. Pair them with a cup of coffee as a snack, or top with almond butter and fresh banana for a delicious and healthy breakfast or just grab one on the go. You will get your veggies in without even noticing.

The batter is made out of simple ingredients of which most are everyone’s household staples. Grated carrots of course, greek yoghurt for protein and good fats, eggs for texture, protein, vitamins, and healthy fats, Apple sauce for sweetness. A mix of wholegrain and white flour for fiber and carbs, some enrythrit or coconut sugar for sweetness, cinnamon for the heartiness and pecan nuts for the crunch and healthy fats. 

A great balance of ingredients and nutrients that turn out to be a really delicious dessert. I believe it is a really great way to switch up your average use of carrots and try something new with them. I love making them when it is rainy and cold outside as the feeling of baking gives that comfortable feeling and coziness. They are perfect for the days now when it is getting colder and when carrots are in season.

I love enjoying them warm, when the frosting is melting on top of them, but they are also really delicious when chilled. The frosting is optional so if you do not like ricotta or want to go for an even lighter version you can of course leave it out but in my opinion it tastes amazing with it! If you decide to recreate that recipe be sure to tag me with @uneptcuisiniere or with #unepetitecuisiniere and if you could leave a comment that would mean and lot to me. I hope you will enjoy it!

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Healthy Carrot Cake Muffins

A healthy twist on the all beloved cake. LIght and delicious.

Course Breakfast, brunch, Dessert, Snack
Prep Time 12 Minuten
Cook Time 20 Minuten
Cool time 15 Minuten
Total Time 47 Minuten
Servings 10 muffins
Calories 127 kcal

What you will need

  • 2 carrots about 150g
  • 100 g Greek Yoghurt
  • 100 g Appl Sauce
  • 2 Eggs
  • 100 g Erythrit you can also use coconut sugar, or raw cane sugar if prefered
  • 80 g Whole Wheat Flour
  • 80 g Wheat Flour
  • 1.5 tsp Baking Powder
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 200 g Ricotta
  • 2 tsp Honey

How to

That´s how it works:

  1. Preheat the oven to 180C. Peel the carrots and grate them into a bowl. They shouldn’t be grated too thin, a little thicker worst best. Into the same bowl add the 2 eggs, the Greek yoghurt, the apple sauce and the sugar of your preference. Mix it well until all combined. 

  2. In a separate bowl combine the 2 flours along with the cinnamon, the baking powder, and the salt. One by one, slowly fold the flour under the wet mixture. Don´t whisk fast, gently fold it under with a spatula.

  3. Portion the mass out into 10 muffin forms. This works best with an ice cream scoop. Fill the muffin tin ¾ of the way. Place the muffins in the oven and bake them for about 18-25 minutes. Take a tooth pick and poke into the muffins, if no dough keeps sticking on the toothpick they are done. 

  4. Don´t take them out immediately, because they will fall back together and the fluffiness will be gone. Turn off the oven and let them sit in there for about 15-20 minutes. 

  5. Meanwhile in a bowl whip up the Ricotta and the honey. Once the muffins are completely cooled, add the frosting and enjoy! 

    They last in the fridge for up to 1 week!

Easy and healthy Vegan Cookie Dough Sandwiches with Fig Ice Cream

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So summer is basically over, but who says that you only can have ice cream in summer? Well, I definitely don’t! I think you can have Ice cream all year round! Well, at least these really delicious healthy, vegan ice cream sandwiches. 

In summer there are soo many ice cream sandwiches at every corner. And they are delicious. But if you eat one of them every day that (unfortunately) can’t be too healthy. But they are so delicious, right? So that’s why I made this healthy version of cookie dough ice cream sandwiches so you can indulge with your sweet tooth but still nourish your body. And they are really delicious! They are sweet, chewy, and really delicious.

Just to tell you, the cookie dough does not exactly taste like the one you would have when baking cookies with butter, eggs and white flour. But it tastes similar. And really delicious. And it is healthier, way healthier. These super delicious bars are even keto & low carb. I just really like every single bite I take of them and they are so addictive. Like so. I feel like you can always eat them no matter what time. They are just so quick and easy to grab which makes a perfect snack. Simply store them in the freezer and you can just get one whenever passing by.

The cookie dough is made out of simple ingredients. I used dates for sweetness, which are really high in fiber, antioxidants, other health benefits, some almond butter, for some creaminess and healthy fats, vanilla extract, to get that cookie flavor, apple sauce for sweetness and texture, and coconut flour to reach a cookie consistency, and flavor but still get some protein and fiber. So good. And so simple to make. Just blend it all up, so simple, no?

The filling is even easier. It’s 4 ingredients. It’s just frozen bananas, coconut yoghurt, vanilla extract, and figs. The vanilla extract does make such a difference in it as it turns the ice cream from average banana tasting nice cream into vanilla ice cream which is sooo good in-between the two layers of cookie dough. The fresh figs just give it some freshness and fall – like feeling but you can leave them out or substitute them with any other fruit if you don’t like figs. I just really like their sweetness and think they work so well in it.

To give everything the cherry on top I dipped the frozen sandwiches into melted chocolate and drizzled some extra on top. So good!! I used my favorite brand of all time, which is HU Chocolate. It’s so simple ingredients without any refined sugar, or preservatives, just simple and wholesome ingredients. They have so many different flavors but I went for basic sea salt as I think the sandwiches are already really packed with awesome flavor! I hope that you will like this super easy dessert/ snack and it will help you to find an excuse for also being able to eat ice cream in winter. If you do recreate it be sure to tag me with @uneptcuisiniere or with #unepetitecuisiniere!

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Healthy Vegan Cookie Dough Ice Cream Sandwiches

Perfect dessert or snack (not only in summer!!) and so good!

Course Dessert
Prep Time 20 Minuten
Freezing 9 Stunden
Total Time 9 Stunden 20 Minuten
Servings 16 slices
Calories 156 kcal

What you will need

For the cookie dough

  • 9 small dates about 200g
  • 3 tbsp almond butter
  • 140 g coconut flour
  • 150 g apple sauce apple butter works too
  • 30 g dark chocolate

For the Ice cream

  • 3 bananas sliced up and frozen
  • 1.5 tsp Vanilla Extract
  • 80 g coconut yoghurt or any non-dairy yoghurt

Other

  • 70 g dark chocolate or chocolate chips

How to

Thats how it works:

The dough:

  1. Cut the chocolate into small chunks.

  2. Take out the cores of the dates and place them in the food processor until they create a sticky paste. Then add the almond butter and the apple sauce and blend to combine. Add the coconut flour and chocolate chips and pulse until well combined and having a sticky-like texture.

  3. Take a loaf pan and lay it out with parchment paper. Press half of the cookie dough into the pan, on the bottom to create a flat layer. It should be about 7mm thick. Place it in the freezer and store the remaing cookie dough in an air tight tupper ware in the fridge.

The Ice cream:

  1. Place the frozen bananas in the food processor or high speed blender (it has to be a really strong one because otheriwse it wont break the frozen pieces apart. Add some of the coconut yoghurt, but not too much to start with as you can still thin it out as you go. Lastly add the vanilla extract and blend until creamy. if too thick add more yoghurt.

  2. Take the cookie dough out of the freezer and pour the ice cream on top. Put it back and let it freeze for at least 6 hours to overnight.

To finish:

  1. Once frozen, place the remaing cookie dough on top of the ice cream layer and freeze for another 2-3 hours. Then take them out and cut them into 16 equal slices.

  2. Melt the 70g of chocolate and dip the sandwiches in it with one side, then place it back in the freezer. Continue until all of the slices are covered with chocolate on one side. .

  3. Store them in the freezer and they will last upto one month.

No-bake Vegan Cashew Lavender Cake

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When it comes to making vegan desserts, I am usually not the first person to be asked. Don´t get me wrong, I do like desserts, although they cannot be too sweet, and I do like vegan food but I just have so little experience with making vegan desserts. I am all into that richness and creaminess of dairy products as cream, mascarpone and cream cheese. Especially in summer, when I do not want to turn the oven on but still have a slice of cake. 

This cake has definitely changed my mind though. I do not need the rich milk products (which are not necessarily healthy) in order to make a no-bake cake. A plant based version definitely is an alternative. It still contains a richness and a lot of flavor but is healthier and vegan! I do not want to call it a vegan cheesecake as others might do, because I do not believe that it tastes like cheese and in my opinion a CHEESE cake can´t be vegan. 

I made this recipe using a sugar free syrup and only sweetened it up with a little maple syrup because I wanted to make it a healthier and refined-sugar free version but also not have it too sweet. The coconut milk and the cashews already give it some sweetness so I did not believe that it is necessary to add a lot more. If you are a sweet person, you can add as much syrup as you desire!

For the crust I decided to use few ingredients and make it simple. It uses dates, for binding and natural sweetness, almonds, for texture and healthy fats, oats for carbohydrates, protein, fiber, and lots of vitamins, a pinch of salt to bring out the flavor, and lastly some coconut oil to bind it all together. I think that this tastes like rawnola, basically like a muesli and I loooove it. If you want to you can absolutely make the recipe for the crust and eat it with some milk or yoghurt or even form it into energy balls to eat them as a snack. 

The cream layer is made with full fat coconut milk, to keep that richness but still lighten it up a little )if that makes sense), cashews, that give the cake a sweet hint, add texture and creaminess and loads of healthy fats and proteins, some coconut yoghurt for more creamy deliciousness (I think b now you can tell that this is going to be a creamy cake!), some agave to sweeten, sugar free lavender syrup to add some flavor and agar to bind it all. If you cannot find a sugar free lavender syrup or a lavender syrup at all, this recipe works very well with any other syrup as well. 

If you are allergic, or do not like almonds you can substitute them with any nuts of your desire, which is the same for the dates. They can be replaced with any dried fruit you like, as apricots or figs or else something. If you want to get a little fancier with the crust and add some seeds such as chia, hemp, or sunflower, feel free to do that but I decided to keep it simple and use few ingredients. 

I like the cake most when it is enjoyed cold, straight out of the fridge. When it is frozen it loses some of the flavor so I would not recommend doing that. This cake works perfect if you have a group of friends over and some are vegan as this is a delicious desset for anyone vegan or non-vegan. It is pretty healthy as it contains lots of healthy fats, protein, carbs, and vitamins so it is a balanced and delicious snack. 

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Vegan Cashew Lavender Cake

A really delicious vegan dessert

Course Dessert
Prep Time 30 Minuten
Soaking & Cooling time 10 Stunden
Servings 12 slices
Calories 221 kcal

What you will need

For the crust:

  • 130 g Dates about 5
  • 50 g Oats
  • 80 g Almonds
  • 1 tsp Coconut Oil

For the cream layer

  • 115 g cashews
  • 1 can full fat coconut milk
  • 150 g coconut yogurt
  • 20 g agar-agar
  • 60 ml sugar free lavender syrup can substitute for any other fruit syrup
  • 1 tbsp maple syrup

How to

  1. Put the cashews in a bowl and let them soak for at least 6 hours or overnight.

  2. Blend the dates in a food processor until it forms a paste. Add the oats, almonds, coconut oil and a pinch of salt and blend again until it becomes firm texture. Line out an 18cm springform pan with parchment paper. Add the crust into the pan and press it to the ground and all the edges. Place it in the fidge.

  3. Drain the cashews and place them in a food processor. Add the coconut yoghurt, the maple syrup, and the lavender syrup and blend until smooth.

  4. Place the coconut milk in a sauce pan along with the agrtine. Bring it so a boil and let cook for 2 minutes. Add one tablespoon of the cashew cream into the coconut milk mixture and mix well. Pour it back into the rest of the cashew cream and mix it well (by hand!). It works best with a spatula. If you prefer it sweeter, add a little more lavender or maple syrup here.

  5. Take the springform pan with the crust out of the fridge and pour the cashew cream on top. Place in the fridge for at least 5 hours to overnight to let the agartine get firm.

  6. When ready take it out of the fridge and garnish with almonds, blueberries and some fresh lavender.

    Serve and enjoy!

Lemon Creme with Basil Strawberries

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Who else really enjoys this hot weather? Me, definitely! Summer barbecues, picnics, meeting friends, going to the pools and beaches, just enjoying the sun, … Summer is just the definition of happiness!

I love going to local markets and shopping seasonal and regional ingredients. So many fresh fruits and vegetables just motivate one to eat healthy. The variety of colours and smells simply give you a good feeling. I did not pass by a single market since June where I haven’t seen strawberries being sold.

In the past years I’ve always wanted to cook with strawberries but somehow I never really tried out a lot of dishes with them, so this summer I promised myself that I am going to experiment with them a lot. When ripe they just have such a sweet and juicy flavour that they pair wonderful with both sweet and savoury.

I really like the combination of lemons and strawberries since the lemons underline the sweetness of the strawberries and give them a refreshing twist. This lemon creme honestly is the best summer dessert. I mean, to be honest who likes to heat up the oven or stove when it already is 40 degrees outside? I don’t believe anyone. Neither is it really nice to spend hours and hours in the kitchen when the sun is shining outside and you could go to the beach or pool and enjoy the weather, am I right?

The best thing about this recipe is that the time you spend in the kitchen preparing it is minimal and it is super easy to prepare. You simply have to throw the ingredients into a mixing bowl and whip up the perfect dessert. If you have guest over at your house, just prepare this in the morning and when they have arrived, just take it out of the fridge and enjoy.

Also it is really easy to prepare in big batches for a lot of people. When I first made this recipe, I made it for our garden party for 60 people! And guess what?! It was really uncomplicated and way less work than baking 60 muffins. I just prepared a multiple of my recipe and filled it into small glasses. Everyone enjoyed it and they were sooo fast! Nothing was left at the end.

When I made it I used local strawberries from Austria, and lemons from Italy. In this recipe I did not add a lot of sugar because I believe the mascarpone and curd cheese already have a slight sweetness themselves. I did not want the added sugar to overpower the lemon and strawberry flavour but if you prefer it to be sweeter, simply go ahead and add more sugar.

Now, don’t let me stop you for longer by reading this post. I hope you enjoy this recipe and if you recreate it be sure to tag me on instagram with @happyfoodkitchen!

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Lemon Creme with Basil Strawberries

Such a refreshing and delicious summer dessert. This creme is such a simple, light, and hugely flavorful summer treat. It is so simple to prepare and a great crowd pleaser. I hope you enjoy it – it is my summer go-to.

Course Dessert
Prep Time 22 Minuten
Cook Time 3 Minuten
Total Time 4 Stunden 25 Minuten
Servings 4 people
Calories 470 kcal

What you will need

Lemon Creme

  • 280 g mascarpone cheese
  • 280 g quark if not available can substitue for cream cheese
  • 50 g powdered sugar
  • 1 lemon zest & juice
  • 140 g yoghurt
  • 2.5 sheets gelatine
  • 1 tbsp water

Basil Strawberries

  • 150 g Strawberries
  • 1 handful basil
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp powdered sugar

Garnish

  • 4 leaves basil

How to

Lemon Creme

  1. Place the mascarpone, curd cheese and sugar into a mixing bowl and whip it up for about 3 minutes. Then add the juice and zest from 1 lemon and continue whisking for 2 to 3 more mintues. Set it aside and place the gelatine along with 1 tablespoon of water into a small pan. Stirring constantly dissolve the gelatine. When dissolved add a tablespoon of yoghurt and mix it into it. Pour the gelatine mixture back into the remaining yoghurt and whisk in until equally distributed. Fold the yoghurt mixture into the whipped cheese and pour it equally into 6 jars or bowls. Place it in the fridge for at least 4 hours to overnight to let the gelatine sit.

Basil Strawberries

  1. Half an hour before serving cut the strawberries into small pieces and add them into a bowl. Finely slice the basil and also put it into it. In a seperate bowl add the lemon juice, zest, and the powdered sugar. Pour it over the strawberries and let marinate for half an hour in the fridge.

Before serving

  1. add a quater fo the strawberries to each jar and garnish with a basil leaf. – Enjoy!

Notes

This is one of my favourite summer recipes since you do not have to heat up the oven, cook really, or spend a lot of time in the kitchen but still create such a delicious dessert. I’ve made it several times already this summer, also for our summer garden party. It is so simple to prepare and a really great crowd pleaser. If you have any questions don’t hesitate to ask me! And if you recreate the recipe be sure to tag me on instagram! I hope you enjoy it and I wish you all a beautiful summer!
Xx Katie