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HEALTHYFRENCHWIFE

Healthy Vegan Recipes

Recipe

Recipe

Vegan Hazelnut and Chocolate Mini Cheesecakes

Who does not like hazelnut and chocolate together??! I looove love love this flavour combination and I can eat vegan homemade healthy nutella by the spoonful. I made these mini vegan hazelnut and chocolate cheesecakes for my dad’s birthday last week. We all loved them!

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Vegan Hazelnut and Chocolate Mini Cheesecakes

Base:

  • 1/2 cup of almonds
  • 1/2 cup of hazelnuts
  • 1 cup of pitted dates
  • 1 tbsp of water
  • 1 tbsp of cacao

Cheesecake Layer:

  •  1 cup of soaked cashews 4-6 hours
  • 6 tbsp of raw cacao powder
  • 1 tsp of vanilla powder
  • 1/2 cup of rice malt syrup
  • 1/3 cup of melted coconut oil
  • 1/3 cup of roasted hazelnut butter (homemade nutella)
  • Melted raw chocolate + roasted hazelnuts to top
  1. First make some homemade vegan chocolate hazelnut butter by roasting 1 cup of hazelnuts in the oven for 10min at 200 degrees and blending with 1/4 cup of maple syrup, 1/3 cup of cacao and 1/3 cup of coconut oil. (This recipe will make more than you need for the cheesecakes – you can top them with it or use it for toast/ dipping fruit! )
  2. In a food processor blend the base ingredients together then press down into silicon muffin moulds.
  3. Then drain your soaked cashews and blend with the cacao, coconut oil, rice malt syrup and hazelnut cacao butter and the vanilla.
  4. Pour on-top of the raw bases and freeze for a few hours.
  5. Top with melted chocolate and extra hazelnuts and keep in the fridge for a few days or freezer for a few weeks.
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If you make this recipe or any of my recipes I would love to see it so please tag me on Instagram @healthyfrenchwife thanks xx

Recipe

Plant-based zucchini eggplant lentil lasagna


Midweek dinner never tasted so good! I have the yummiest healthy lasagna for you!

It is:

  • super delicious and creamy with the vegan cashew cheeze sauce
  • plant-based as well as loaded with veggies and #oilfree
  • super easy to make
  • and gluten-free (no pasta!)

I hope you like it as much as I do xx

Plant-based zucchini, eggplant and lentil lasagna 

  • 2 medium zucchinis
  • 1 eggplant
  • 1 jar of tomato passata sauce (500ml)
  • 2 tsp of garlic powder
  • 2 cans of cooked lentils
  • Dried oregano
  • Salt and pepper
  1. Roast at 180 degrees Celsius your thinly sliced eggplants and zucchini in the oven for 15 minutes.
  2. Add a layer of passata sauce at the bottom of your lasagna dish, then layer the eggplant, lentils (rinsed and drained), more passata, zucchini, garlic powder, oregano, salt and pepper, more lentils, eggplant, zucchini until you finish them all and finish with the cashew cheeze.
  3.  Cook in the oven for 30 minutes at 180 degrees and serve.

Cashew Cheeze sauce 
1 cup of cashews (soaked for 3-6hours or in boiled water for 15 min)
1/3 cup of nutritional yeast
1/3 cup of almond milk
1 tbsp of tapioca flour
1 tsp of garlic powder
1/2 tsp of salt
Pepper

1. Soak, drain and rinse the cashews.
2. Blend all the ingredients together and pour over your lasagna.


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Recipe

Vegan GF Baked Raspberry & Vanilla Donuts

Happy late Valentine’s day! I did not make anything special for the day but I did make these cute donuts the day before. These are gluten-free, soy-free, vegan (dairy-free, egg-free), refined sugar-free and very yummy.



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Vegan GF Baked Raspberry Vanilla Donuts 

Makes 6 large or 12 small donuts.

  • 1 cup of GF flour
  • 1/2 cup of almond meal (or extra flour to make it nut-free)
  • 1/2cup + 2 tbsp of nut milk (or rice milk to make it nut-free)
  • 1 tsp of baking powder
  • 1/2 cup of coconut sugar
  • 1 1/2 tsp of vanilla essence
  • Handful of frozen raspberries .


  1.  Preheat your oven to 180 degrees and spray a donut tray with coconut oil or grease with oil.
  2.  In a mixing bowl mix all the ingredients together apart from the raspberries.
  3. Spoon the batter in the donut moulds -about halfway, press some raspberries in them and place the tray in the oven.
  4.  Cook for 15-20 minutes at 180degrees Celsius.
  5. Top with melted dark chocolate or your favourite icing.

Best enjoyed the same day.

Recipe

Vegan Peanut Butter Choc Chip Loaf

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If you have been following me for a while you will probably know that baking loaves/sweet breads are some of my favourite recipes!

I made this yummy peanut butter choc chip bread last week and it was a big hit. delicious, wholesome, vegan and refined sugar free!

I have been very busy in the background working on 2-3 exciting projects for the year! unnamed

Peanut Butter Choc Chip Bread 

  • 1 1/3 cup of wholemeal flour
  • 1/2 cup of smooth peanut butter
  • 1/2 cup of @happywayau Vegan Peanut Butter Protein Powder
  • 2 tsp of baking powder
  • 1/3 or 1/2 cup of sweetener of choice
  • 1 tsp of vanilla
  • 1 1/2 cup of almond or any nut/soy/oat milk
  • 1/2 cup of vegan dark chocolate choc chips
  1. Preheat your oven to 180 degrees Celsius
  2. Line a loaf tin with baking paper.
  3. In a bowl combine all the ingredients together. Do not over stir.
  4. Pour into your tin and add extra choc chips on top.
  5. Cook for 50-60 minutes at 180 degrees Celsius.

 

Recipe

Vegan Cherry Coconut Loaf

If you have been following me for a while you will know I like making those healthy loaves/ breads a lot! I have created quite a few in the past and I made a new one last week. Those vegan loaves are one of my favourite thing to bake as they are very practical to give to my kids, to my husband for his work’s morning tea. I have yet to freeze them but I am sure they could freeze well as individual slices for lunchboxes.



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Vegan Cherry Coconut Loaf 

  • 2 cups of wholemeal flour
  • 1 1/2 cup of coconut milk
  • 2 tsp of baking powder
  • 1/2 cup of coconut oil
  • 1 tsp of apple cider vinegar
  • 1/2 cup of maple syrup
  • 1/2 cup of shredded coconut
  • 1 cup of fresh or frozen cherries


  1. Preheat your oven to 185 degrees and like a loaf tin with baking paper.
  2. In a mixing bowl, mix the flour, baking powder, shredded coconut and add the apple cider vinegar.
  3. Then add the coconut milk and mix it then the maple syrup. Combine them together and add the coconut oil.
  4. Pour the dough into your cake tin then press down some pitted cherries and a bit more shredded coconut.
  5. Place in the oven and cook for 60 minutes.

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Recipe

Nut-free Caramel Cups

I know a lot of vegan desserts and especially raw sweets are made with a lot of nuts. I decided to try making one of my favourite dessert: raw vegan caramel cups and make them nut-free. Next time I will have to try to make a recipe coconut-free as I know a lot of little kids cannot have coconut too.



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Crunchy Chocolate Base:

  • 1 cup of sunflower seeds
  • 3 tbsp of cacao
  • 4 tbsp of flax meal
  • 1/3 cup of melted coconut oil
  • 1/3 cup of desiccated coconut

Caramel Layer:

  • 10 medjool dates
  • 1 tbsp of coconut oil
  • 1 tbsp of the water from the soaked dates
  • 1 tbsp of tahini

Raw Chocolate topping:

  • 3 tbsp of melted coconut oil
  • 2 tbsp of raw cacao powder
  • 1 tbsp of maple syrup


  1. Soak your dates in hot water
  2. In a food processor mix the dry ingredients and then add the coconut oil.
  3. Press in a muffin silicon tray and place in the fridge to set.
  4. Drain your dates but keep some of the water in which they soaked.
  5. Blend in your food processor with the rest of the caramel ingredients until smooth.
  6. Spoon on top of the chocolate bases and place in the freezer while you make the raw chocolate.
  7. For the raw chocolate mix in a glass the ingredients and whisk together with a fork or whisk to make it smooth.
  8. Pour on top of the caramel layer and leave to set for a few hours in the fridge.



Recipe

Lemon & Coconut Bircher Muesli

This is a loose take on the bircher muesli – I guess it is more like overnight oats!

I love this healthy breakfast recipe and love the lemon flavours combined with coconut.

This recipe is refined sugar-free, nut-free, wheat-free and dairy/ soy-free too!

I hope you enjoy it xx

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Lemon & Coconut Bircher Muesli

serves 2-3

  • 1 1/2 cup of rolled oats
  • 1 1/2 cup of coconut water
  • 1 tbsp of chia seeds
  • zest of 1 big lemon
  • 2 drops of lemon essential oil or 1 lemon juiced
  • 1/2 cup fo desiccated coconut
  • 2 tbsp of maple or rice malt syrup
  1. Combine in a bowl all the ingredients and leave ovenright or for a few hours for the oats to soak up the coconut water. You could also use coconut milk and coconut yogurt to top!

Recipe

The best healthy Hazelnut Brownies

I have been baking healthy sweets for the past 3 years and I think these healthy hazelnut brownies are my ultimate favourites!! Sweet enough, healthy and taste like nutella when you bite into the roasted hazelnuts combined with the gooey chocolate brownies. I love them! They disappeared within one day in our house!

For the nitty gritty they are also quite allergy-friendly as they are soy-free, egg-free, dairy-free, refined sugar free and gluten-free. They are however not nut-free!

For the sceptics- you cannot taste sweet potato in baked goods!

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Vegan healthy hazelnut Brownies 

  • 450 gr of steamed/ boiled sweet potato
  • 1/2 cup of maple syrup (more if you have a sweet tooth)
  • 1/2 cup of raw cacao powder
  • 1 cup of almond milk
  • 2/3 cup of ground almonds
  • 1/2cup of gluten free flour
  • 1 tsp of vanilla essence
  • 1/2 cup of hazelnuts

 

  1. Steam or boil your sweet potato, drain and leave to cool.
  2. Pre heat your oven to 175 degrees celsius and line a small brownie pan with baking paper.
  3. In a food processor add in the potatoes and all the other ingredients;
  4. Mix until very well combined.
  5. Spoon into your pan and press some hazelnuts in the dough + top with extra crushed hazelnuts.
  6. Place it in the oven and cook at 175 degrees Celsius for 45 minutes.

 

Recipe

Simple Chocolate Cake and behind-the-scenes photoshoot

This past week we had a friend and professional photographer Kirsten Cunningham come and do a photoshoot of us in the kitchen as I wanted some professional shots of us baking and to use for my blog and Instagram page. I couldn’t be happier by how they turned out and the twins had so much fun being photographed. They also enjoyed licking the chocolate and mixing the chocolate cake!

We made a simple vegan chocolate cake and despite being over mixed, me forgetting the sugar and being made while doing a photoshoot it turned out quite good!

So here are more pictures of the twins and I baking in my own kitchen. I hope you enjoy seeing a little behind-the-scenes action and seeing a bit more of the twins and myself. Annabelle also made an appearance!

I have included the recipe for the chocolate cake at the bottom of the post too. Enjoy and hope you have as much fun as us baking it! xxx

  Simple Vegan Chocolate cake (Soy-free, dairy-free and refined sugar-free)

  • 3 cups of wholewheat flour
  • 1 cup of coconut sugar or 1/2 cup and 1/2 cup of maple syrup
  • 3/4 cup of raw cacao powder
  • 2 tsp of baking powder
  • 2 tbsp of flax meal powder
  • 2 cups of nut milk of your choice
  • 1 cup of melted coconut oil
  • 100gr of dark chocolate melted (I use Lindt 70%)
  • 1 shot of espresso (optional)
  • pinch of salt
  • 1 tsp of vanilla
  1. Pre-heat your oven at 180 degrees Celsius and line a cake tin with baking paper.
  2. In a bowl mix all the dry ingredients together.
  3. Then add the melted coconut oil, combine, then the melted dark chocolate and combine.
  4. Finish with the nut milk and espresso. Combine together and place the dough in your cake tin.
  5. Cook for 45 minutes at 180 degrees Celsius or until a knife inserted comes out clean. Top with melted chocolate, berries or your favourite icing. I kept mine simple to make it extra simple!IMG_4535

 

Recipe

Halloween Pumpkin Spice Brownies

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Halloween is in a few days and I am looking forward to it. Australia does not celebrate it much but I want to dress up the kiddies and we live in a new street with lots of kids/teenagers around so we might get a few trick or treaters!

I will make some dark chocolate Halloween pumpkins to share with the twins.

I made these Pumpkin spice brownies on Saturday and as I type this on Sunday at 5pm they are all gone!!! They were a big hit I guess haha

They are vegan, soy-free, nut-free and refined sugar-free. (If you want to make them GF just use buckwheat or a gf baking flour mix)

I used homemade pumpkin puree as it is much healthier than the canned version which can be full of sugar.

I added Pumpkin Pie spices to make it more “pumpkiny” but you could omit them. I was out of ground clove and all spice so I used my DoTerra essential oils and used a drop of clove essential oil and a drop of On Guard essential oil.

And to make my brownies more spooky and Halloween-themed I tried to make a spider web using tahini and added little plastic spiders. It was fun to do with my kiddies haha




Vegan Pumpkin Spice Brownies

Ingredients:

  • 1 cup of puree pumpkin
  • 1/2 cup of coconut milk
  • 1 1/2 cup of wholemeal (whole-wheat) flour
  • 1/2 cup of coconut sugar
  • 7 tbsp of raw cacao powder
  • 1/3 cup of melted coconut oil
  • 3 tsp of cinnamon powder
  • 1 tsp of ground ginger powder
  • 1/2 tsp of ground nutmeg
  • 1/2 tsp of ground all-spice
  • 1/2 tsp of ground cloves

Steps:

  1. Pre-heat your oven to 180 degrees Celsius;
  2. Prep your pumpkin puree by cutting, peeling and steaming/boiling your pumpkin and then puree it.
  3. In a bowl, mix the dry ingredients and spices together.
  4. Add in your pumpkin puree then the coconut milk and melted coconut oil.
  5. Combine together but do not over stir.
  6. Place in your square brownie tin lined with baking paper and cook for 20-25 minutes at 180 degrees Celsius or until a knife inserted comes out clean.
  7. Optional: Trace circles with tahini and with a knife trace lines from the centre to the outside of the brownie to create spiderweb-like-lines. 

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