Delicious refined sugar-free recipes for your children (and all the family)

Brownie bites

Ingredients:

• 9 medjoul dates / 215 g

• 200 g of a mix of roasted nuts (I used peanuts, cashews, almonds, hazelnuts and macadamia nuts)

• 1 tbsp cocoa powder 

• 2 tbsp tahini

Instructions: 

1. Blend all the ingredients in a blender o food processor until they form a thick paste, with little pieces of nuts.

2. Shape the batter into small balls with your hands.

3. Enjoy! 

Banana bread cookies

Ingredients:

1 cup oat flour + 1 cup oatmeal

2 ripe bananas

2 tbsp peanut butter

1/2 tsp cinnamon

1/2 tsp baking soda

Instructions:

1. Mash de bananas with a fork.

2. Add the 2 tbsp of peanut butter and cinnamon and baking soda.

3. Add the oat flour and rolled oats.

4. Shape the dough into small cookies (around 13 cookies).

5. Bake in a preheated oven to 180°C/ 356 F for 15 min or in an Airfryer for 8-10 min!

6. Enjoy anytime!

Lemon no-bake vegan “cheesecake” 

Ingredients:

Base/crust:

• 9 medjool dates

• 200 g of mixed nuts

• 1/4 cup rolled oats

Filling: 

• Creamy part of 1 can coconut cream

• Juice of 3 lemons and zest of 1 lemon

• 200 g soaked cashews

• 1 tbsp cornstarch

• 1 date

Instructions:

1. Place the cashews in a bowl and add water and let soak over night. You can also add boiling water and wait until the cashews float (this is usually what I do).

2. Add all the crust ingredients to a food processor, and blend until you obtain a thick paste.

3. Place the paste into a mold, pressing it down with your hands until you have a smooth base.

4. Add all the filling ingredients to a food processor, and blend until smooth.

5. Place the mixture on top of the base that you made previously.

6. Refrigerate for a few hours (4-6 h), and ideally overnight. 

7. Decorate with more lemon zest and slices of lemon.

8. Serve and enjoy!