PUBLISHED BY @HEALTHYVEGANDESSERTS

COVER BY@HEALTHYLITTLEVITTLES
 Hey there Cutie Pie

We are so exited to present this

collaboration with some of Instagrams
most talented recipe creators!

We also want to thank you for every

time you are choosing plant based
foods over animal products. Together
we are making the world a better and
happier place!

So lets dive into the yummy stuff!!

With Love,
n t h e
Tap o e c k
s to c h
@healthyvegancuisine nam e
u t
them o

@healthyvegandesserts

@healthyvegansmoothies

@healthyvegancommunity
Cacao and
blackcurrant
slices
By Daniela Ziatikova
@danielaziatikova
 Ingredients
Base layer
6 dates
1 ½ cup (350ml) of oats
1 cup (240ml) of pecans
1 tbsp cacao powder
Pinch of salt

Blackcurrant layer
1 pack/ 200g (7 oz) of soaked cashews
½ cup (120ml) of frozen blackcurrants
Fresh lemon juice (1lemon)
¼ cup (60ml) maple syrup
1/3 cup (80ml) melted coconut oil

Cacao layer
200g (7 oz) soaked cashews
1 ½ tbsp of cacao powder
1/3 cup (80ml) maple syrup
1/3 cup (80ml) coconut oil
 Instructions
1. Add all ingredients for the base in a food
processor. Mix until you get a sticky dough.
2. In a lined baking tin, add the base and spread out
evenly. Keep in the freezer.
3. For the blackcurrant layer, blend all ingredients
until smooth. Spread it out on top of the base layer
and pop back in freezer for at least 30min.
4. Finally blend all ingredients for the cacao layer
and spread it out on top of the blackcurrant layer.
Let it chill for at least 6 hours.
 5. Before serving, let it defrost a bit and cut out
squares. You can also melt dark chocolate and then
drizzle on top!
6. Enjoy!
Peanut Butter Chunk
Banana Bread

By Olivia Moore

@thatgreenolive

www.thatgreenolive.com
 Ingredients
Banana Bread
⅔ cup (160ml) dates, soaked for 30 min
75g (2.6 oz) rice flour
¼ cup (60ml) cornstarch
50g (1.8 oz) ground almonds
75g (2.6 oz) oat flour
2 tsp baking powder
pinch salt
500g (17.6 oz) very ripe bananas, mashed
¾ cup (180 ml) neutral oil
2 tbsp ground flaxseed
2 tsp apple cider vinegar
1 tsp vanilla extract

Peanutbutter Balls
⅓ cup (80ml) peanut butter
3 tbsp cornflour + extra if needed

Decoration
1 small banana
Optional: sprinkle of coconut sugar
 Instructions
1.Preheat oven to 175°C/350°F.
2. Soak the dates in boiling water for 30 min. Drain
and mash them along with 3 tbsp of water.
3. Mix the flaxseeds with 6 tbsp of water. Set aside
for 15 min to let it thicken.
4. Combine peanut butter and cornstarch and roll
into balls. Add more cornstarch if needed.
5. Combine the rest of the dry ingredients in a
large bowl. Add in the rest of the wet ingredients,
whisking to combine.
6. In a lined tin, alternate between dolloping
banana bread batter and peanut butter balls.
7. Slice a banana and place on top of the batter
for decoration. Sprinkle with coconut sugar (if
using), and place in the oven to bake for 1 hour.

Notes
*I recommend the sprinkling of coconut sugar, as
this will allow the top of the bread and the
decorative banana to caramelize.
**The banana bread will keep in an airtight
container for up to 5 days. Its also great to keep
inte the freezer!
No Bake Snickers
Caramel Slices

By Michelle Chen
@run2food
 Ingredients
Base:
2 cups (270ml) of almond meal
1/4 cup (60ml) of vegan vanilla protein powder
2 tbsp of maple syrup
2 tbsp of coconut oil + 2 tbsp of water

Caramel:
1 cups (240ml) of peanut butter
½ cup (120ml) of tahini
½ cup (120ml) of pure maple syrup
¼ cup (60ml) of coconut oil
½ cup (120ml) roasted peanuts

Topping:
½ cups (120ml) cacao powder
½ cup (120ml) coconut oil
½ cup (120ml) maple syrup
 Instructions
1. Line a 8in (20cm) square tin.
2. In a food processor, pulse all the
ingredients for the base until a dough is
formed. Spread it out in the tin and freeze
for 10 minutes.
3. For the caramel, blend all ingredients in a
blender until a thick caramel forms. (Do not
blend this layer too much or it will split!!!)
Transfer this onto the base and add roasted
peanuts on top. Freeze this layer for 30
minutes or until set.
4. For the topping, whisk together all
ingredients until smooth, thick and glossy. If
the mixture is too runny, add more cacao
powder. Pour the chocolate topping over
the slice and freeze again until set.
5. Cut the snickers caramel slice into
whatever size you want and enjoy!
 Notes
Storage tips: Store in the freezer for up to 6
months, or in the fridge for a week. I would not
recommend storing it in room temperature as
they may melt.
Tonca Bean
Pancakes

By Daniela

@danistrailcooking
 Ingredients
200g (7 oz) all purpose flour
50g (1.8 oz) tapioca starch
10g (0.35 oz) vegan protein powder
130g (4.6 oz) apple sauce
1/2 shredded tonca bean
1 tsp baking powder
250ml (1.1 cup) plant milk
1 tsp apple vinegar
Optional: 1/2 tsp natron

Instructions
1. Whisk all of the ingredients together in a
bowl and set aside for about 8 minutes.
2. Scoop 1-2 tablespoons of batter onto the
frying pan and cook each side for about 1-2
minutes on medium heat.
3. Now you can build a stack and decorate
them with fresh or frozen fruits, yogurt, almond
butter or jam.
Chocolate
Fudge Bites
By Paulina Sauer
@shelovesfruit
paulinasauer.de
 Ingredients
Base:
10 pitted dates
1 ripe banana
1/16 cup (15g) creamy peanut butter
1/2 cup (50g) unsweetened cocoa powder
1/4 cup (40g) coconut oil

Topping:
Puffed quinoa
Dried berries

Instructions
1. Add dates to a food processor and mix until
a creamy paste is formed.
2. Melt the coconut oil. Then add it with the
peanut butter, cocoa powder and the ripe
banana to the dates.
3. Mix everything well. Fill the mixture in small
silicone molds and top it with dried berries and
puffed quinoa.
 4. Put the bites into the fridge to set. Then
carefully take the bites out of the molds. Enjoy!
Strawberries and
Cream Toasties
By Miriam
@mealsbymiri
mealsbymiri
 Ingredients
Good quality sourdough
Vanilla coconut yoghurt
Strawberry slices
Chocolate chips
Maple syrup

For the batter:

1 tbsp chia seeds
150g (5.3 oz) almond milk
2 tsp maple syrup
½ tsp cinnamon
½ tsp cardamom
1 tbsp chickpea flour
1 pinch of salt

Instructions
1. In a shallow dish, combine all your ingredients for
the batter. Leave to set for about 10 minutes
2. Cut 2 thick slices of your bread. Coat each slice
with the batter by dipping them into your
mixture one by one.
3. Cook your slices of bread on a pan on medium
heat until crispy and golden on both sides.
 4. Add a generous layer of coconut yogurt,
chocolate chips and sliced strawberries on one of
the slices. Place your other slice on top.
5. Cook for a little while longer until the sandwich is
crispy and slightly heated through. You want to be
careful not to heat the coconut yogurt too much.
6. Cut in half and serve it up with some more
coconut yogurt, berries and maple syrup. You can
also sprinkle on some cocoa powder or cinnamon if
you wish.
Coconut Strawberry
Tart

By Jordy Poggi
@jordypoggi
 Ingredients
For the base:
200g (7 oz) of flour
125g (4.4 oz)of raw sugar
65g (2.3 oz) plant milk
70g (2.5 oz) of sunflower oil
6g (0.2 oz) of baking powder
pinch of salt

Strawberry cream:
2 cans of coconut milk
4 tbsp of raw sugar
4 tbsp of cornstarch
1 1/2 cup (350ml) fresh or frozen strawberries
2 tsp pitaya powder (optional)

Instructions
1. Mix together the ingredients for the base and
place the mixture in the fridge for one hour
covered with cling film.
2. Roll out on the cake mold and bake for 25-30
minutes at 180C/350F.
3. Blend all the ingredients using a blender until
extremely smooth. Cook stirring the liquid until
the mixture thickens.
4. Optional: You can buy the pitaya powder to
boost up the color.
Glutenfree S'mores Treats

By Gina Fontana
@healthylittlevittles

healthylittlevittles.com
 Ingredients
11.28 oz (320g) grahams cookies (or 32 cookies)
3 oz (85g) dark chocolate
10 oz (280g) vegan marshmallows
1/2 cup (8 tbsp) vegan butter

Istructions
1. Break up the oat grahams into small pieces (I
just used my hands) and place them in a bowl. Set
aside.
2. Melt the butter over medium heat in a large pan.
3. Add the marshmallows and stir until they are
melted and the butter is absorbed. Note: these
marshmallows take a little bit longer to melt.
4. Turn the heat off, remove from heat and add the
grahams. Stir to combine.
5. Lightly spray an 8in (20cm) square baking dish
with coconut oil or use a piece of parchment paper.
Press the marshmallow graham mixture evenly into
the glass dish.
 6. Chop your chocolate into chunks, then sprinkle
over top of the treats and push them in to make sure
they stick.
7. Place the dish in the fridge and store the
remaining pieces in the fridge.
Cashew Vanilla
Popsicles with
Raspberry Marbling

By Denise
@therainboweatery
 Ingredients
3/4 cup (180ml) cashews, soaked for 4 hours
3/4 cup (180ml) coconut cream
1/4 cup (60ml) agave syrup
1/4 cup (60ml) plant milk
vanilla powder/extract
handful of raspberries (fresh or frozen)

Tools
Popsicle molds: I recommend the ones that
are made out of silicone and are open on one
side. They look like little "Magnums".

Instructions
1) Put all ingredients, except raspberries, into
a good blender and mix until smooth.
2) Pour mixture into the popsicle molds and
put in some wooden sticks.
3) Heat the raspberries to get a raspberry
sauce. You can remove the kernels with a
sieve if you like. Sprinkle it over the cashew
filling and marble with a toothpick.
 4) Freeze overnight.
5) Decorate them with melted vegan chocolate
and pistachios if you like. Put back into the
freezer until the chocolate has set and ENJOY!
Sweet Potato Porridge
with Chocolate Avo
Mousse
By Aneta
@sweetcoconutdiaries
 Ingredients
Sweet Potato Porridge
1/2 small cooked sweet potato
1/2 cup (120ml) rolled oats
1 cup (240ml) almond milk
1/2 tsp sweet cinnamon
1 tbsp lemon juice

Chocolate Avo Mousse

2 avocados
1 banana
150g (5.3oz) 75% cacao chocolate
2 tbsp raw cacao
1 tbsp lemon juice

Instructions
1. In a non-stick pan, cook the oats and
almond milk on medium heat for few minutes
till oatmeal starts to thicken, stirring
occasionally. Switch to low heat.
2. Mash the potato with a fork and add to the
pan. Mix well together and add the lemon
juice and cinnamon.
3. If the oatmeal is too thick for your liking you
can adjust the amount of milk. Then transfer into
two jars and cool down to room temperature.
4. In a high-speed blender, blend all the
chocolate avocado mousse ingredients until
velvety smooth and top your oatmeal jars with a
generous helping of the chocolatey goodness.

Additional toppings:
The combination tastes amazing when the
sweetness of the oatmeal and richness of
mousse is broken by sour coconut lemon yogurt!
 14 DAY VEGAN MEAL PLAN

Exclusive Sneak

Peek
14 INFLUENCERS' BEST RECIPES TO HELP YOU
THRIVE ON A VEGAN DIET
 What I eat in a day

14 DAY MEAL PLAN

We all know that we need to eat more

plants. There are so many benefits, both
for the animals, the planet and for our
health. That's when we asked some of our
favorite recipe creators what they eat in a
day. The result is this 14 Day Vegan Meal
Plan, filled with delicious, nutritious and
colorful recipes.
It doesn't matter if you are 100% vegan,
transitioning to vegan or vegan-curious,
this meal plan contains delicious recipes
anyone can enjoy. So let's dive into the
good stuff!

Love, Jonathan & Helena

DAY 01
LENNY
@vegamelon
BREAKFAST DAY 01
WHOLE-WHEAT PANCAKES
SERVES 1

INGREDIENTS
3/4 cup (90g) whole-wheat flour  
1 tsp baking powder
1/2 tsp cinnamon
1 tbsp coconut sugar
1/4 cup (60g) applesauce
1/2 cup (120g) plant-based milk
INSTRUCTIONS
1. In a bowl, whisk together flour, baking
powder, cinnamon, and sugar.
2. Pour in the applesauce and milk, then mix
until combined & slightly lumpy.
3. Spoon the batter onto a greased frying pan on
medium-low heat.
4. When bubbles appear, flip and let cook until
each side is golden brown. 
5. Repeat with the remaining batter. Serve warm
and enjoy!
LUNCH DAY 01
LENTIL BOLOGNESE
SERVES 3
INGREDIENTS
8 oz (230g) dry pasta
1 onion
3 garlic cloves
2 medium carrots
1 tsp dried oregano
1/2 tsp Italian spices
1/2 tsp chili flakes
3/4 tsp sea salt
2 tbsp tomato paste
28 oz (800g) crushed tomatoes
3/4 cup (150g) dry red lentils
INSTRUCTIONS
1. Cook the pasta according to the package.
Drain and set aside.
2. Chop up the onion, mince the garlic and dice
the carrots. Add in a large pan and sauté for
4-5 minutes, until slightly softened.
3. Add in the spices and tomato paste and coat
evenly. Rinse and drain the lentils, then add
them in to the pan together with the crushed
tomatoes. Stir to combine.
4. Bring to a simmer, then cover and cook on low
for around 15 mins, stirring occasionally.
5. Once lentils are tender, serve the mixture
over cooked pasta and enjoy!
SNACK DAY 01
CHOCOLATE MUG CAKE
SERVES 1

INGREDIENTS
⅓ cup (50g) flour
2 tbsp cocoa powder
2 tbsp coconut sugar or sweetener of choice
½ tsp baking powder
1 tbsp peanut butter
¼ cup (60g) applesauce
¼ cup (60g) plant-based milk
INSTRUCTIONS
1. In a bowl, whisk together the peanut butter,
applesauce, and milk.
2. Add in the remaining ingredients; mix until
combined. Pour the batter into a large
greased mug.
3. Bake in an oven-safe dish at 350 ℉ for 15-20
minutes, or microwave for 60 seconds and
continue microwaving at 30-second intervals
until the inside fully cooked - depending on
the power of your microwave oven.
4. Let cool slightly & enjoy!
DINNER DAY 01
QUINOA-CAULIFLOWER CURRY
SERVES 3-4
INGREDIENTS
3 medium potatoes 1.5 tsp turmeric
2 large tomatoes 1 tsp coriander
1/3 cup (60g) dry quinoa 1/2 tsp chili powder
1/2 cup (120g) water 3 cloves garlic
3 cups cauliflower florets 1 tbsp ginger
14oz (400g) coconut milk salt, pepper to taste
14oz (400g) chickpeas
TO SERVE
rice, flatbread, or grain of choice
INSTRUCTIONS
1. Cut the potatoes into cubes and cook on
medium-low heat until tender.
2. Mince garlic and ginger. Add to a large pot
together with spices and some oil/water and
sauté on medium heat until fragrant.
3. Dice the tomatoes. Add them to the pot along
with quinoa and water. Let simmer for 5 min,
then add in cauliflower and coconut milk.
4. When quinoa and cauliflower are almost cooked
through, stir in cooked potatoes and chickpeas.
Cook on low heat for 4-5 more minutes. Season
with salt, pepper, and lemon juice to taste. Serve
warm with your grains.
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14 INFLUENCERS' "WHAT I EAT IN A DAY"
Get inspired by 14 influencers' favorite recipes!

14 FULL DAYS OF MEAL PLANNING

Healthy, colorful and fun food anyone will enjoy!

56 EASY VEGAN AND DELICIOUS RECIPES

Easy and delicious recipes for breakfast, lunch,
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