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HEALTHYFRENCHWIFE

Healthy Vegan Recipes

gluten-free

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

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

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.