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Safia Lebaili
KETO DESSERTS
Raw Vegan brownies
INGREDIENTS
For The Raw Brownies
• 1-1/2 Cups roasted unsalted
• 2-1/2 Cups pitted Medjool
• 1 Cup high-quality cocoa powder
• 1/4 Cup almond flour
• 3 Tablespoon vanilla extract
• 1 Teaspoon Salt
• 1/4 Teaspoon espresso powder
For The Whipped Ganache
• 8 ounces bittersweet chocolate, chopped
• 1 Cup coconut cream
• 2 tablespoons dried rosebuds
Steps
Step 1. Line an 8″x8″ pan with parchment paper on all sides. Set aside.
Step 2. In a food processor, puree walnuts until the texture resemble wet sand. Add in dates and puree to a paste. The texture should be very smooth. You might have to stop the food processor, mix with a spatula, and process again to get every last nook and cranny.
Step 3. Add in cocoa powder, almond flour, maple syrup, vanilla extract, salt, and espresso powder (if using). Pulse until everything is well combined. The mixture will be thick.
Step 4. Transfer brownies to prepared baking pan. Press evenly into the pan. If you want to get the brownie surface perfectly smooth, place a sheet of parchment paper over everything and then use a flat measuring cup to press hard onto the surface of the brownies. This should make them flat!
Step 5. Place in fridge to cool for at least 1 hour. Once cooled, make your ganache.
Step 6. In a small saucepan over low heat, heat the coconut cream until scalding (right below a simmer). Remove from heat and add in chopped chocolate. Allow to sit for 5 minutes, then stir with a whisk. The ganache should be fully melted at this point. If it isn’t, place it back on the stove for 30 seconds.
Step 7. Transfer to a medium mixing bowl and allow the mixture to cool for 15 minutes until it’s at about room temperature.
Step 8. Use a hand mixer to whip the ganache for 5 minutes, until it's a shade lighter in color and so the ganache gets thicker. Remove brownies from the fridge and frost with whipped ganache. Optionally decorate with dried rosebuds!
Healthy Gluten-Free Chocolate Chip Cookies
INGREDIENTS
• 1/2 cup creamy almond butter
• 1/3 cup coconut oil, melted
• 6 tablespoons maple syrup
• 1 egg (or flax egg if vegan!)
• 2 teaspoons vanilla extract
• 1 3/4 cup almond meal
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups dark chocolate chips
Steps
Step 1. In a large mixing bowl combine the almond butter, melted coconut oil, maple syrup, egg, and vanilla extract. Whisk until completely homogenous, about 1 minute. Add the almond meal, baking soda, and salt and stir until just combined. Fold in the chocolate chips.
Step 2. Place the cookie dough in the fridge for at least an hour, but up to 24 hours.
Step 3. When you’re ready to make the cookies, preheat the oven to 350°F and line a baking sheet with parchment paper. Using a cookie scoop, scoop out rounds, dropping them two inches apart (the cookies will spread). Bake for 10 to 12 minutes depending on your oven, taking them out when the edges are golden brown and the centers have puffed up.
Step 4. Allow to cool and enjoy with a glass of milk!
Matcha Green Smoothie
INGREDIENTS
• 2 Cups ice cubes
• 1 Cup unsweetened almond milk
• 1/2 Cup nonfat plain Greek yogurt, or dairy-free
• 1 Cup baby spinach
• 1 Cup baby kale
• 1 Banana, sliced
• 1/4 Cup sliced almonds
• 1 Tablespoon matcha green tea powder
• 2 teaspoons natural sweetener
Steps
Step 1. Add all ingredients into a blender.
Step 2. Blend for 60 to 90 seconds until the mixture is smooth. Add more ice for a thicker smoothie or milk to thin the smoothie as desired.
Healthy Peanut Butter Banana Muffins
INGREDIENTS
• 1 Cup mashed ripe bananas (about 3 medium ripe bananas
• 3/4 Cup natural creamy or crunchy drippy peanut butter (just peanuts and salt)
• 2 Large eggs
• 1/4 Cup pure maple syrup
• 2 teaspoons vanilla extract
• 1/2 Tablespoon dairy-free milk of choice (I like almond milk)
Dry Ingredients
• 1 cup gluten free oat flour (you can make your own)
• 1 teaspoon baking powder• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/3 cup mini chocolate chips (dairy free, if desired, plus 2-3 tablespoons for sprinkling on top)
Steps
Step 1. Preheat oven to 350 degrees Line a 12-cup muffin liner with muffin liners and spray the inside with nonstick cooking spray to prevent muffins from sticking to liners.
Step 2. In a large bowl, mix the mashed bananas, peanut butter, eggs, pure maple syrup, vanilla extract, and milk of choice until smooth.
Step 3. Next stir in the oat flour, baking powder, cinnamon, and salt until smooth. Fold in the chocolate chips. Evenly divide batter into muffin liners.
Step 4. Bake 20-25 minutes until the toothpick comes out clean. Transfer muffins to wire rack to cool and enjoy! Makes 12 muffins.
Healthy Apple Crumb Bars
INGREDIENTS
Crumble Crust & Topping
• 2 cups old fashioned rolled oats, divided
• 7 Tablespoons coconut oil, room temperature/solid
• 1/2 Cup coconut sugar
• 1/2 Teaspoon sea salt
• 2 Tablespoons chopped pecans
Apple Filling
• 3 cups diced apples
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1 teaspoon vanilla
• 1/4 cup water
• 1 Tablespoon arrowroot powder or cornstarch
Steps
Step 1. Preheat oven to 350°F. Line a square (8×8) baking dish with parchment paper.
Step 2. Add apples, cinnamon, nutmeg, water, and arrowroot powder into a saucepan. Cook over medium-high heat for about 15-20 minutes, stirring often and watching to make sure the mixture doesn’t burn. You’ll know it’s done when the mixture has thickened and the apples are soft, but still hold their shape. Remove from heat, stir in vanilla and set aside.
Step 3. Add 1 cup of oats to your food processor and process until oats turn into fine oat flour.
Step 4. Add remaining cups of oats, coconut sugar, coconut oil, and sea salt into the food processor and pulse until everything is combined and the size of coarse crumbs. Don’t over-process the mixture, you want to be able to visibly see some of the oat flakes.
Step 5. Measure out â…” cup of the oatmeal crumble mixture for the topping into a small bowl and stir in the chopped pecans.
Step 6. Use the remaining oatmeal crumble mixture to create a crust. Evenly press into the parchment-lined baking dish using your hands.
Step 7. Pour apple filling on top and sprinkle the oatmeal + pecan crumble on top.
Step 8. Bake for 35-40 minutes until the bars are golden brown on top. Remove from oven and place on a wire rack to cool completely. Be patient, if you don’t let them cool before removing them from the pan they will fall apart. I recommend putting them in the fridge or freezer to chill, for about an hour or so.
Step 9. Once cool, cut into 9-12 bars and enjoy right away or chill longer in the fridge before serving. I like the bars chilled because they hold together better if you're eating them as a snack. If you're serving them for dessert, I recommend placing a portion into a bowl, warming it in the microwave, and topping it with ice cream.
Step 10. Leftover bars will keep for 4-5 days in the fridge in an airtight container. You can also freeze them for longer storage.
Healthy Carrot Cake Breakfast Cookies
INGREDIENTS
• 1-1/2 cups quick-cooking rolled oats
• 1 cup almond flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg
• 1 large egg plus 1 egg white
• 1/2 cup unrefined coconut oil, melted
• 1/3 cup pure maple syrup
• 1-1/2 teaspoons pure vanilla extract
• 1-1/2 cups packed freshly grated carrots (from 4 medium carrots, about 8 oz. total)
• 1/2 cup walnuts, chopped
Steps
Step 1. Preheat oven to 350°F. Line a baking sheet with parchment paper. Whisk oats, flour, baking powder, cinnamon, salt, and nutmeg in a large bowl. Make a well in the center of the mixture; add egg and egg white to the well. Whisk in oil, syrup, and vanilla until combined, breaking up egg and incorporating wet ingredients into dry ingredients. Stir in carrots and walnuts until a uniform dough forms.
Step 2. Scoop mixture by ¼ cupfuls; squeeze each scoop tightly with wet hands into a compact ball. (You should have 12 balls.) Arrange balls about 1 inch apart on the baking sheet and press to flatten slightly.
Step 3. Bake until cookies are golden and tops are slightly cracked about 30 minutes. Let cool on the baking sheet for about 20 minutes.
Step 4. Store loosely covered in the refrigerator for up to 1 week; let come to room temperature for at least 15 minutes before eating. To freeze, let cool completely and store in a sealed freezer bag or another container for up to 3 months.
Peanut Butter Oat Energy Bites
INGREDIENTS
• 1/2 Cup rolled oats (40g)
• 1/3 Cup Peanut Butter (80g)
• 1 Tablespoon dark chocolate chip, optional salt, to taste
Steps
Step 1. Combine all ingredients in a small bowl and mix until thoroughly combined.
Step 2. Chill in the refrigerator for 30 minutes.
Step 3. Use a spoon or tablespoon to evenly divide the mixture into 6 balls. Use your hands to form the ball.
Vegan Reese's
INGREDIENTS
• ½ cup natural peanut butter
• ¼ cup powdered sugar
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• 1 ¼ cups vegan chocolate chips
Steps
Step 1. In a medium bowl mix together the peanut butter, powdered sugar, vanilla extract, and salt. It will form a sort of soft dough.
Step 2. Melt the chocolate in a double boiler or in the microwave in 20-second increments, being careful to not burn the chocolate.
Step 3. To assemble the vegan peanut butter cups, use a chocolate mold or cupcake liners. Add just enough chocolate to the mold or cupcake liners to just cover the bottom.
Step 4. Take a piece of the peanut butter dough and form a disc that is just smaller than the mold so that there is room for chocolate to go around the edges. Pop the peanut butter discs into each mold.
Step 5. Now finish by pouring more chocolate overtop so that the chocolate goes around the sides of peanut butter dough and covers the top. Repeat until you run out of chocolate and peanut butter dough.
Step 6. Put in the fridge to cool and set for about 30 minutes. Once the chocolate has solidified again, you can pop them out of the molds, or just trim the paper liners if you want to leave them protected. Store in an air-tight container in your cupboard.
Healthy Vegan Brownie Truffles
INGREDIENTS
• 1 1/2 cups roasted peanuts
• 2 1/2 cups pitted medjool dates
• 1 cup high quality cocoa powder
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
Steps
Step 1. In a food processor or high powered blender, puree peanuts until the texture resembles wet sand. Add in dates and puree to a paste. The texture should be very smooth. You might have to stop the food processor, mix with a spatula, and process again in order to get every last nook and cranny.
Step 2. Add in cocoa powder, maple syrup, vanilla extract, and salt. Pulse until everything is well combined. Mixture will be thick.
Step 3. Make rounded teaspoon, rolling between your palms to get the truffles perfectly round. Leave plain or roll in cocoa powder to lightly coat if you want that distinct truffle look. Refrigerate and enjoy for up to 3 weeks!
Gluten-Free Vegan Blueberry Crisp
INGREDIENTS
Blueberry Filling Crumble Topping
• Blueberries • Old-Fashioned Oats
• Sweetener • Almond Flour
• Lemon Juice • Sweeteners
• Vanilla Extract • Applesauce
• Cornstarch • Nuts
Steps
Step 1. Preheat your oven to 375ËšF.
Step 2. To a large mixing bowl add all the filling ingredients (blueberries, maple syrup, lemon juice, water, vanilla, cinnamon, and cornstarch). Mix until everything is well combined and evenly coated. Transfer the mixture 9×13 baking dish.
Step 3. Add the topping ingredients (oats, almond flour, brown sugar, cinnamon, nuts, maple syrup, and applesauce) to another bowl and stir. Make sure everything is mixed well. Use your hands if you have to.
Step 4. Spread the crumble topping with your hands evenly on top of the blueberry filling. Place in the oven and bake uncovered for 45-55 minutes until the filling is bubbling and the topping is lightly browned.
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