Hi there vegan friend! Now that you’ve chosen the path of veganism you may be asking many questions around this type of diet, such as “can you be a healthy vegan?”, or “what’s a healthy vegan diet exactly?”. Especially if you’re a sweets and small treats lover. 

What’s important to know is that vegan is not sinonim of big sacrifice: there are many options for you out there such as vegan chocolate, vegan cheese, and many desserts recipes as an alternative to those foods you used to be crazy about. 

This is why we want to introduce you to different vegan recipes that can be tasty and healthy without giving up on your vegan diet. Is this making your mouth water? Then check on the recipes to impress your palate and your friends’:

Vegan lemon cheesecake

• Ingredients

30g coconut oil 

100g blanched almonds

100g soft pitted date

300g cashew nuts

2 ½ tbsp agave syrup

50g coconut oil

150ml almond milk

2 lemons

• How to prepare

Boil water and pour the cashews in a bowl. Then leave them for an hour. While you wait, mix the coconut oil, the almonds and the dates, adding a pinch of salt. Put it in a tart tin with coconut oil as a grease and let it set in the fridge for 30 mins.

Take the cashew nuts and add the agave syrup, coconut oil, almond milk and the juice of the 2 lemons, and mix it all together in the food processor. Then spread the mix on the base and let it refrigerate around 2 hours in the fridge, and… You’re ready!

Vegan chocolate ice cream

• Ingredients

2 400g jars of coconut milk

175g caster sugar

50g cocoa powder

100g vegan dark chocolate

1 tsp sea salt flakes

1 tbsp vanilla extract 

2 tbsp cornflour

• How to prepare

Pour the coconut milk into a cooking pan, and separate a bit for later. Add the sugar, cocoa, chocolate, sea salt flakes and vanilla to the pan. Cook it for 10 mins until you see that the sugar is dissolved and the chocolate is melted.

Now take what’s left of the coconut milk and mix it with the cornflour and pour it in the saucepan. For another 10 minutes stirring constantly until the mixture is quite thick. Put it in a bowl and leave to cool for 30 mins. 

Pour the cooled custard into an ice cream maker and churn for 20-30 mins until you have a soft-scoop ice cream, and, voilà!

Vegan pancakes

• Ingredients

1 cup flour (125 g)

2 tbsp organic sugar

1 tbsp baking powder

½ teaspoon  salt

1 cup non-dairy milk

1 tbsp apple cider vinegar

1 tbsp vanilla

maple syrup

• How to prepare: 

Add the flour in a bowl, together with the sugar, baking powder, and a pinch of salt. In another bowl, add almond milk, apple cider vinegar and the vainilla and stir until it’s totally uniform. Combine both mixtures until you obtain a smooth texture. 

Pour about ½ cup of batter onto a nonstick pan. When the top begins to bubble, flip the pancake and cook until golden. For the maple syrup, serve to taste!