This vegan Biscoff cheesecake is easy and delicious, it’s a no-bake cheesecake as well and of course, Vegan!

The original viral recipe calls for yogurt, but we believe cashews are the answer and we are onto something

Disclaimer: This post has affiliate links that help me to earn a small commission at no cost to you.

Why cashews instead of yogurt?

Let’s be honest. If you are trying to lose weight, yogurt will be lower calorie, but if you are trying to enjoy a dessert, then cashews with some agave syrup is the answer.

Let’s make this delicious recipe

First get the ingredients

Add the cashews to the blender and the water. If your blender is not powerful enough, you will need to soak the cashews in water overnight. Use a bowl at least 2x the amount water to cashews as they will absorb water if you do this. Consider using less water when blending, otherwise it will be too liquid, start with 1/2 of the original amount of water (50ml or about 1.9 oz) and if they do not blend properly add a bit more.

Add a splash of vanilla

A teaspoon of agave syrup

A teaspoon of agave syrup

Blend for 1 minute, wait 5, then blend for 1 minute, or if your blender is powerful enough, just blend until completely smooth. I find that for the Ninja blender I need to wait for a bit before blending at full speed.

Add the Biscoff cookies to the glass (it has to be a 300ml/10oz glass more or less), then the cashew cream and put in the fridge for about an hour.

Enjoy!

Recommendations

You unfortunately really need a high speed blender. Even with “soft cashews” they will not blend properly in a “normal” blender.

I use a Ninja blender. It is a fraction of the cost of other blenders and for me, it does the job.

Storage

Just cover the glass you used if you are not finishing it in one go. It will last about 5 days in the fridge, but the cashew base will start to become solid at the top. I do not recommend to freeze this.

We hope you love this recipe as much as we do, it’s:

A delicious Biscoff dessert

Uses no yogurt

100% vegan

Are you looking for more desserts? try these delicious peanut butter brownie recipe or if you are looking for something with less calories, try our great 2-ingredient coconut cookies.

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes 

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Vegan Biscoff cheesecake (no yogurt!)

Delicious vegan Biscoff cheesecake with a cashew base!

Course Dessert

Keyword cashews, cheesecake, dessert, Vegan

Prep Time 5 minutes minutes

Resting time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 1 people

Calories 400kcal

Cost 4

Equipment

• 1 High speed blender I have a Ninja blender

Ingredients

• 3.8 oz Cashews
• 3.8 oz Water
• 1 splash Vanilla flavor
• 1 teaspoon Agave syrup To taste, could do with other sweeteners
• 10 units Biscoff cookies

Instructions

• Get your ingredients ready
  
• Add the cashews to the blender
• Add the about 3.8 oz of water
  
• A splash of vanilla flavor
• A teaspoon of agave syrup (I find this has a very neutral taste)
• Blend for 1 minute, wait 5, then blend for 1 minute, or if your blender is powerful enough, just blend until completely smooth. I find that for the Ninja blender I need to wait for a bit before blending at full speed.
• Add the Biscoff cookies to the glass (300ml / 10oz glass or slightly smaller)
• Add the blended cashew cream
  
• Put in the fridge for an hour or so
• Enjoy!
  

Video

https://www.youtube.com/watch?v=ZPoBcmgOzUc

Notes

• Agave syrup has a “neutral” flavor to it, so I think it goes best with this, but you can use anything you consider good for the recipe, maple syrup, honey, sugar
• I tried with almonds and other nuts, and they are not as good, perhaps macadamia nuts are OK, but nothing beats cashews in my opinion for this recipe
• You can skip the sugar if that’s not your thing!
• Whilst you can leave it in the fridge for about 5 days, it is better fresh. The cashew cream will get solid on the top and the cookies might be too soggy 

The post Viral Vegan Biscoff cheesecake (no yogurt!) appeared first on Natural goodness | Fuss free recipes everyone can make.

Normal brownies are great, but I don’t like cooking with normal flour. Call me crazy but what is that thing about having to bake it to taste it? (you folks know that you can’t eat raw dough, right? lol). On the other hand… if you use almond flour, you can actually taste the batter :). Thank me later for that tip.

These brownies are: vegan (or vegetarian if you add milk chocolate chips), gluten free, fudgy, rich and easy to make.

How to make flourless peanut butter brownies

Get the ingredients ready

Add the milk first to the blender

Place the remaining ingredients except from the nut butter

Blend until completely smooth.

Place the batter in a small baking tray and smooth it using a silicon spatula. Add the chocolate chips in this step (optional, but I highly recommend it even if you are planning to use peanut butter).

Use a chopstick to get the butter into the mix, and make some waves until you make a nice pattern

Put the tray in the oven for about 30 minutes and then wait for about 20-30 minutes. If you have patience (I know I don’t…) let it air properly, if you want it faster put them in the freezer, this will cool it down quicker, but the results might not be as good because there is no ‘air’ going through the brownie and it could compress it a little bit. If it’s cold outside (think UK winter) leave it outside for 10 minutes and then put it in the freezer for 15. Otherwise, you will have to wait 20-30 minutes to cool down before cutting it!

Enjoy!

Other options

I made this recipe originally thinking of peanut butter brownies, but quite frankly I love them with chocolate chips as well! Just substitute the peanut butter with your favourite chocolate chips and you will get also delicious brownies like these ones.

You can also add whole nuts or whatever you consider delicious in your brownies.

Are you looking for other chocolatey recipes? how about a vegan mug brownie? or you can try this delicious 3 ingredient peanut butter cookies.

Flourless vegan brownies FAQ

• How long do they last?
• They last at least 7 days outside the fridge. But I tend to eat them within 2 days because they start to dry out after 2 days. They will last longer in the fridge.
• Can I use normal flour?
• Not for this recipe as the proportions will be very different
• Why does it take longer in the oven?
• Because I am using almonds which have a significant amount of fat, they would ‘burn’ -or at least that has been my experience- if you cook them at higher temperature, hence the 150 degrees (300 Fahrenheit) needed which is lower than the normal temperature used for other recipes
• How do I store them?
• Preferably in a sealed container in the fridge, but they will be fine a few days outside
• Are they healthy?
• I am getting away the ‘healthy’/’not healthy’ culture because not everything needs to be healthy, these are indulgent, rich and probably with more calories than normal brownies because I am using almond flour! If you have celiac, I hope you like this recipe! It does have a lot of healthy fats and generally healthy foods though
• Are they gluten free?
• Yes these brownies are gluten free!

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

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Vegan flourless peanut butter brownie

Simple vegan flourless peanut butter brownie

Course Dessert

Keyword brownie, flourless, Vegan

Prep Time 40 minutes minutes

Servings 4 people

Equipment

• 1 High speed blender Optional, will improve texture
• 1 Baking tray 25cm x 25cm or 10 x 10 inches (approx)
• 1 silicon spatula Optional, but very helpful to spread the batter

Ingredients

• 200 ml Soy milk It can be any milk
• 90 g Dates
• 50 g Cocoa powder
• 20 g Black treacle You can use maple syrup or other sweetener, it's optional, but only using dates might not make it sweet enough
• 50 g Peanut butter It can be almond butter, or any nut butter of your preference, preferably runny (oily). Pip & Nut is my favourite
• 25 g Almond flour
• 1 pinch Baking powder

Instructions

• Preheat the oven at 150 celsius or 300 Fahrenheit on fan mode
• Add the soy milk to the blender
  
• Place the remaining ingredients except from the nut butter
  
• Blend until smooth, it has to make a very thick batter
  
• Place the batter in a small baking tray
• Make it smooth using a silicon spatula
  
• Use a chopstick to get the butter into the mix, and make some waves until you make a nice pattern
  
• Put the tray into the oven for about 38 minutes
• Let it rest for about 20, or even wait and put it in the fridge before cutting it (hardest part!)
  
• Enjoy!
  

Video

https://www.youtube.com/watch?v=mF_4o0h4SdA

Notes

• Emphasis on ‘runny’ peanut butter or almond butter. Almond butter feels less runny even if it is supposed to have more fat, but it also works as you can see on the pictures
• You can use date syrup, maple, and other things to make it more sweet, but I think molasses give it a great taste and texture
• You can also use chocolate chips if that’s your thing
• Milk goes first, then the rest of the ingredients or they could get stuck
• The oven needs to be at relatively ‘low’ temperature (150 celsius or 300 Fahrenheit) because otherwise it can burn, and it takes a bit longer on the oven. That’s one disadvantage of using almond flour
• The batter needs to be very think! if it is runny, it will probably not work and something may have gone wrong with the ingredients. Add more almond flour if this happens

The post Flourless peanut butter brownie appeared first on Natural goodness | Fuss free recipes everyone can make.

Tamales, oh tamales! Keep reading for the easiest and delicious 5 ingredient tamal de elote dulce recipe that you’ll ever find!

Into Mexican desserts? make sure you try Chamoy! Into desserts in general? check all our desserts here!

This post has some affiliate links from where I can earn a small comission at no cost for your. This helps me to keep creating great content for you!

Tamales are one of the most traditional Mexican dishes. You find them everywhere, and there are a lot of variations! One of my favorite are tamal de elote dulce. It is a dessert like tamal, used for breakfast, dinner, or simply as a snack. If someone is angry at you, make them some tamales and they’ll get happier (or at least, that’s what my grandma used to say :P).

A lot of people think that they are difficult to make, and that they can take a lot of time. This is because the most traditional way to make them involves using corn husks and a big “tamalera” which is a huge steamer. But you know how we love to break the rules and make things easier! so, by making a small batch (who needs 50 tamales anyway?) you can get this done in about 40 minutes! Follow us to know how to make tamal de elote dulce!

Let’s make tamal de lote dulce!

Get your ingredients:

• 5 cups of sweetcorn kernels (about 6 sweetcorn ears)
• 1 1/4 cup of cornflour. If you are in the US, this is my favorite. Just make sure you buy one that is actually corn flour and not “masa harina” or white corn flour. It has to be yellow corn flour!

• 1 cup of vegan butter (Vitalite is my favorite, feel free to use any butter that works for you)
• 1 cup of agave syrup or any other sweetener. To be fair, sweet corn is very sweet, so, perhaps start with 1/2 cup and add more if you need it. This one is my favorite from Amazon.

• 1 teaspoon baking powder
• 1 tablespoon ground cinnamon (Optional)

First. start by removing the end of the corn and the husks to facilitate removing the kernels

Keep the husks if you want to use them to steam the tamales. Put them in hot water to make them more manageable.

Put the corn straight and cut it with a sharp knife on a cutting board. Or even better, use a large bowl and remove the kernels inside the bowl. Trust us, people living with you will thank you for this. If they get angry about any mess… just give them some tamales, it is proven to make people happier!

Blend the corn kernels in a blender or a food processor. Here you should not blend them for like ages! maybe 30-40 seconds at medium speed, we do want to feel the kernels when we eat the tamal! a food processor would work better than a blender, but as you can see, I used my Nutri Ninja, without any issues!

Melt the butter and integrate the corn flour, vegan butter, agave syrup, baking powder and cinnamon in a bowl

Now add the blended sweetcorn kernels. I find it easier to do it in a pot at a low fire, but it is up to you, integrating everything in a big bowl also works!

Add the tamal dough to the husks or use aluminum foil or parchment paper to create rectangular tamales. I use about 8 tablespoons per tamal, if you want to use the corn husks to make them look like the tamales you would eat in Mexico, go ahead! I personally find that a bit more difficult, and I know that in some places it is not easy to find the corn with the husks! so I tried wrapping them in parchment paper and aluminum foil and it worked just fine!

Put them in a steamer. Note that you do not need a fancy tamalera for this a normal steamer will work!

Make sure you cover the steamer and let them cook for about 25 minutes. Check them at 15 minutes! we don’t want overcooked tamales. I know some recipes call for more than 1 hour. But this heavily depends on your steamer, and the strength of your stove. You know they are ready when the dough is solidified and it does not stick to the husk or the parchment paper, so check them periodically!

Unfold, fall in love, and prepare to eat!

Enjoy!

Also, hello rectangular tamal de elote dulce:

Tamales FAQ

• Can I use parchment paper to make tamales? Yes, and also aluminum foil
• How much dough do I put? As much as you want! OK no… I put about 8 tablespoons for each tamal, that’s a “small tamal” but I like them small so I can eat like 10
• What’s the best vegan butter? I love Vitalite I hope they have it where you live!
• How to reheat tamales? You can put some drops of water on top of it and put it in the microwave for about 40 seconds, or in a pan at a medium fire
• Can you freeze tamales? Yes, but they will not be the same. They should last months in the freezer!
• How long will they keep in the fridge? About a week! but after 2-3 days, they’ll become drier, just add some drops of water and put them in the microwave if this happens

We hope you love this recipe as much as we do , it’s:

Just like the original recipe of tamal de lote dulce! but vegan!
Simply delicious for breakfast, lunch, dinner, as a dessert!
One of the most traditional Mexican recipes!

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

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Tamal de elote dulce

The easiest way to make Mexican tamales!

Course Breakfast, Dessert, Dinner, Lunch, Side Dish

Cuisine Mexican

Keyword Tamales, Vegan tamales

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

0 minutes minutes

Servings 20 people

Calories 250kcal

Cost 15

Equipment

• Blender

Ingredients

• 4 cups Sweetcorn kernels Approx 5 ears of seetcorn
• 1 1/4 cup Corn flour
• 1 cup Vegan butter
• 1 cup Agave syrup Or another sweetener of your choice
• 1 teaspoon Baking powder
• 1 tablespoon Ground cinnamon Optional

Instructions

• Cut the end of the corn and remove the husks
• If your corn had husks and you want to use them to make the tamales, put them in a big bowl of hot water. This will make them much more manageable when adding the tamal dough!
• Using a knife, remove the kernels by putting the corn standed up in a large cutting board, or preferably inside a big bowl to keep the kernels from going all over the kitchen. Trust us, people living with you will tahnk you for not making a huge mess! (although offering them tamales can alleviate any issues if they get angry at the mess)
• Blend the sweetcorn kernels for about a minute. If you have a food processor, it will also work. The trick is not to blend them too much! we want to feel the corn kernels when we eat the tamal!
  
• Meanwhile, integrate the cornflour, butter, agave syrup baking powder and cinnamon in a bowl
  
• Integrate the sweetcorn kernels with the dough. You can do it in a pot at a low fire to facilitate the process
  
• You can use corn husks to wrap the tamales and prepare them for boiling. If you don't have them, feel free to use parchment paper or aluminum foil. Whatever method you use, the key point is to wrap them very well so the dough don't get moist from the steamer! Add about 8 tablespoons to make each tamal
  
• Put the tamales in a steamer. Yes! you don't need a fancy tamalera for this!
  
• Make sure you cover the steamer!
  
• Let them cook for 25 minutes. Check them at 15, just to make sure they don't overcook!
• Enjoy!
  

Video

https://youtu.be/xXFWK2SzCO4

Notes

• Only 5 ingredients are the base! if you don’t live in Mexico, this recipe will suit you very well, because it does not require a tamalera and I even tested if you can make them without wrapping them in corn husks!
• Yep… they are calorie-heavy! It also depends a lot on the size of the tamales that you make. I am putting a very rough estimate of calories due to this
• This is my favorite vegan butter, it tastes sooo good! I hope you can find this or a good one near you

The post Tamal de elote dulce appeared first on Natural goodness | Fuss free recipes everyone can make.

Talk about peanut butter cookies! these are satisfying, Grain-free, gluten-free, egg-free, and flourless cookies! and they taste absolutely delicious! and very, very easy to make! join me and let’s make 3 ingredient vegan peanut butter cookies!

Note: this is a variation of a cookies my dad used to make with us very often. He didn’t liked cookies made with flour because it was too messy to clean up but he was using honey instead of date syrup! I gave his recipe a little twist!

Let’s make peanut butter cookies!

Get your ingredients!

Integrate very well

Put non-stick paper in a tray

Form the cookies, you should get about 6 cookies with these ingredients

Pre-heat the oven at 350° F or 180° C

Bake them for 6-8 minutes only! You know they are ready because the sides are golden brown.

Remove them from the oven and leave them to cool down for 10 minutes. They might come out a bit soft and that’s OK they’ll solidify :). Sometimes even using a non-stick paper, I need to use a plastic spatula to remove them from the baking tray.

Enjoy!

Recommendations

• Peanut butter needs to be very oily, not dry, otherwise, they’ll fall apart. Almond butter should also work, but make sure it is very runny!
• If you use peanut flour, the consistency is very different, a bit drier, but of course, they’ll have much less fat and more protein!
• The syrup is not optional! it is one of the things that keep them together
• I use crunchy peanut butter with peanut bits, it is my favorite for these cookies!
• You can store these cookies in a jar for about a week, they’ll start to dry and fall apart otherwise
• Do not heat them in the microwave, they’ll fall apart!

These cookies are perfect when you need something “healthier” than normal flour cookies, and it is a perfect gift because it is nothing you would find in stores!

Into desserts? how about trying a delicious 2 ingredient coconut cookies, or a vegan mug brownie. Try also these delicious peanut butter chickpea blondies!

Looking for a drink to go with them? how about the delicious hazelnut cocoa smoothie?

Are you looking for more delicious vegan desserts ? look at all the delicious vegan Christmas desserts that post has! because there is no better season than Christmas for desserts

Keto peanut butter cookies?

I haven’t tried this but! I think that if you use some monk fruit syrup, you will have similar results! I’ll try this when I get some time and update the recipe if it is successful! if you feel adventurous, give it a try and let me know!

I do not think that stevia will work, because syrup is part of what keeps them together!

We hope you love this recipe as much as we do , it’s:

• Grain-free, gluten-free, egg-free, and flourless cookies! and they taste absolutely delicious! the only issue, is, perhaps that you will want more than 1!
• They are quite a calorie intense snack!
• They are seriously delicious and addictive!

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

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3 ingredient vegan peanut butter cookies

Easy and quick peanut butter cookies!

Course Dessert, Snack

Cuisine International

Keyword flourless cookies, vegan peanut cookies

Prep Time 2 minutes minutes

Cook Time 8 minutes minutes

Resting time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 cookies

Calories 210kcal

Author Natural Goodness

Ingredients

• 4 tbsp Peanut butter It has to be very oily!
• 5 tbsp Ground almond Or 2 tbsp peanut flour
• 2 tbsp Agave syrup Date syrup works well, too!
• 3 tbsp Dark chocolate chunks Optional

Instructions

• Get your ingredients
  
• Integrate all the ingredients in a bowl, it should look like this!
  
• Use non-stick baking paper in a cookie tray
• Form the cookies
  
• Pre-heat the oven at 350 F or 180 C
• Bake for 6-8 minutes
• Basically, check at 6 minutes, and if the sides look cooked (goden brown) just take them out of the oven
• Remove them from the oven, and even if they feel soft, as long as the sides are cooked, they'll solidify properly when they cool down, after approximately 10 minutes. Do not leave them in the oven! they will overbake! Also, you may need a plastic spatula to remove them from the baking paper
• Enjoy!
  

Video

https://youtu.be/74lhHe-BfM0

Notes

• Calories are per cookie, assuming you make 5 cookies with these ingredients
• Peanut butter needs to be very oily, not dry, otherwise, they’ll fall apart
• These are grain-free gluten-free and flourless cookies! and they taste absolutely delicious! the only issue, is, perhaps that you will want more than 1!

The post 3 ingredient vegan peanut butter cookies appeared first on Natural goodness | Fuss free recipes everyone can make.

Psyllium husk and coconut flour recipes continue! now I made a vegan mug brownie and it is healthy and delicious!

Do you enjoy desserts? Try our two ingredient coconut cookies, or our vegan flan! Or this delicious vegan coffee cake from Get set vegan!

Looking to give it a mocha flavor? try adding 1 teaspoon of espresso powder! I didn’t know this powder existed until I found this great mocha brownie recipe from coffeewise!

 Vegan Mug Brownie Substitutions

• Cacao powder vs cocoa powder. Cacao powder is less processed than cocoa powder, albeit more bitter. I prefer to use raw cacao powder and to add some melted dark chocolate but if you want it very chocolatey, you need to add the dark chocolate and consider cocoa powder. More on the information and nutritional profile on this article from Healthline.
• Cacao powder. Substitute with Vivo life cacao protein to turn this into a Vegan protein mug cake!
• Date syrup. You can use maple syrup but maybe add a bit less, as it is more liquid.
• Psyllium husk. No replacement! you need this to make it a bit spongy!

Let’s make the vegan mug brownie!

In a bowl, add 100 ml (or 120 ml if you want it very moist) of plant milk (we like soy milk), 6 tbsp of coconut flour, 1/2 tbsp of psyllium husk, 2 tbsp of cocoa powder and 3 tbsp of date syrup or melted dark chocolate

Integrate well, it should look like this

Put it in the microwave for about 90 seconds, or in the oven at 350 F or 180 C for 10 minutes. You know it is ready because if you put a toothpick, it will come out dry. It is better if you first check at 90 seconds before putting it more time, otherwise the bottom will be too dry!

Enjoy!

Recommendations

• Don’t do more than 2 minutes, it will just burn a bit the bottom part of the brownie!
• Calories depend on the exact brands and substitutions you make and it is per serving (this makes two servings)
• This recipe is way healthier than brownies made with normal flour and tons of sugar, but it does have calories and sugar! feel free to experiment and to use erythritol or other sweeteners, but you will have to add a bit more water to have the right consistency
• This is an egg-free, dairy-free 
• It keeps in the fridge for about a week
• It is freezer friendly
• Customize it! you can add raspberries, nuts, chocolate chips, hazelnuts (I love this topping!) 
• Add a bit more of milk/liquid sweetener to get a more moist brownie, with these quantities it should come out quite balanced 
• If you want it very CHOCOLATEY you do need to add the melted chocolate and some chips.
• Feel free to add fruits, hazelnuts, or other toppings!
• Is this a vegan no flour recipe? well, not exactly, as we use coconut flour, but coconut flour is made from coconut, so it doesn’t have the “bad” effects of plain flour. This is a vegan coconut flour mug cake

We hope you love this recipe as much as we do , it’s:

• Egg-free, dairy-free, gluten-free!
• It is a no bake recipe!
• Customizable (add fruit, nuts, etc!)
• It is ready under 10 minutes!
• Can also be considered a vegan mug cake
• If you are looking for more brownie recipes, try this peanut butter brownie

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

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Vegan mug brownie

Easy, quick and delicious vegan mug brownie

Course Dessert

Cuisine International

Keyword best vegan sour cream, cacao powder, psyllium husk recipes, vegan mug brownie

Prep Time 7 minutes minutes

Cook Time 3 minutes minutes

0 minutes minutes

Total Time 10 minutes minutes

Servings 2 people

Calories 365kcal

Cost 8

Ingredients

• 6 tbsp Coconut flour
• 2 tbsp Cacao powder Unsweetened. You can use sweetened or even cocoa powder, but then add less syrup or melted dark chocolate
• 3 tbsp Date syrup You can use melted dark chocolate as well
• 100 ml Soy milk
• 1/2 tbsp Psyllium husks

Instructions

• Get all your ingredients and add them to a bowl
  
• Integrate very well
  
• Add half of the mixture to a 100ml mug or pot
• Cook for 90 seconds in an 800W microwave
• Or for 10 minutes in an oven at 350 F or 180 C
• Wait a couple of minutes until it is not hot!
• Careful when removing it from the microwave, it'll still be quite hot! use a towel or an oven mitt
• Enjoy!
  

Video

https://youtu.be/eC_B9jAqEC4

Notes

• Calories depend on the exact brands and substitutions you make and it is per serving (this makes two servings)
• This recipe is way healthier than brownies made with normal flour and tons of sugar, but it does have calories and sugar! feel free to experiment and to use erythritol or other sweeteners, but you will have to add a bit more water to have the right consistency
• This is an egg-free, dairy-free 
• It keeps in the fridge for about a week
• It is freezer friendly
• Customize it! you can add raspberries, nuts, chocolate chips, hazelnuts (I love this topping!) 
• Add a bit more of milk / liquid sweetener to get a more moist brownie, with these quantities it should come out quite balanced 

The post Vegan mug brownie appeared first on Natural goodness | Fuss free recipes everyone can make.

My experiments with psyllium husks continue! now I created a 2 ingredient gluten-free, soy-free, dairy free and eggless soft coconut cookies!

Coconut flour is a bit difficult to use, because it is very dry! you need a lot more moist than what you need with normal flour in order for it to work properly and without eggs, you don’t get that “fluffy” feeling! How do we fix that? Yeih! psyllium husk to the rescue! it is basically fiber, that turns water into a gelatinous mix that helps to moist flour and as an egg replacement for vegan eaters.

What is coconut flour?

It is basically dried and ground coconut… it is super healthy as it has not a lot of fat, a good amount of fiber, and a good amount of protein. Are you a nutrition nerd like me? have a look at this Healthline article for more about coconut flour!

Let’s make these 2 ingredient coconut cookies!

First, get the psyllium husk and the coconut flour, then add 1/2 tbsp of the psyllium husk to a bowl with the boiling water.

Then stir it very well! and leave it to rest for about 5 minutes

Until it looks gelatinous like this:

Then, integrate very well the 3/4 cup of coconut flour, it should look like this:

Preheat the oven at 350 Fahrenheit or 180 celsius on fan mode, and put the cookies in a baking tray

Leave them in the oven for 15 minutes. Check them at 10 minutes, no one enjoys burned cookies! :D. Then enjoy with coffee, tea or your favorite drink!

Are you looking for more psyllium husk recipes? try our vegan mozzarella! or if you want more desserts, look for the delicious vegan mug brownie! or the banana oat pancakes!

We hope you love this recipe as much as we do , it’s:

• Healthy, naturally sweetened!
• No oil, eggless, dairy-free, soy-free, gluten-free, dairy-free soft cookies
• Full of fiber and high in protein
• One great use of psyllium husk in baking!

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

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2 ingredient coconut cookies

Gluten free, naturally sweetened, eggless, dairy free cookies!

Course Dessert, Side Dish

Cuisine International

Keyword coconut flour recipes, dairy free cookies, eggless cookies, psyllium husk recipes, vegan cookies

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

0 minutes minutes

Total Time 25 minutes minutes

Servings 2 people

Calories 160kcal

Ingredients

• 3/4 cup Coconut flour
• 1/2 tbsp Psyllium husk
• 180 ml Boiling water

Instructions

• reMake sure you have coconut flour and psyllium husk
  
• Mix 180ml of boiling water with 1/2 tablespoon of psyllium husk
  
• Stir thoroughly and leave it to rest for 5 minutes until it is gelatinous
  
• Integrate the coconut flour until it looks like this
  
• Pre heat the oven at 350 Fahrenheit or 180 celsius
• Put the cookis in the oven for about 15 minutes, check them at 10 minutes to make sure they don't burn!
  
• Finally, they shuold look like these! enjoy!
  

Video

https://youtu.be/lgKw5ss9Tt4

Notes

• Add less water for less soft cookies or a bit more for softer chewy cookies. I don’t guarantee results if you change quantities too much, but I have played a bit with the measures and I think +-10 is safe
• These cookies are eggless, gluten-free, naturally sweetened cookies, but feel free to add another sweetener if they don’t feel sweet enough for you, or perhaps to cover them with dark chocolate!
• Full of fiber and high in protein!
• Calories are estimated for 3 cookies (or half the ingredients of the recipe). Depends on what coconut flour you use. I use Biona.

The post 2 ingredient coconut cookies appeared first on Natural goodness | Fuss free recipes everyone can make.

Since I discovered psyllium husks, I have been experimenting with it, and as a result, I came with the idea of making a “vegan flan” with it! join me to know how I made this eggless, no agar agar version of the worldwide known dessert: flan!

I am finding Psyllium husks super useful! I made a stretchy vegan mozzarella with it and now this recipe, I am sure you can make a delicious gelatin (Jello) desserts with it!

Do you like dessert? give the chocolate avocado mousse a try!

Considerations

Does it taste like flan? No! and I am being straight forward here. Does it taste great? you bet! it tastes very creamy, and coconutty or like cashews, depending on what you use as a base. To make the more traditional caramel flan version, just substitute the chocolate with melted brown sugar and create the caramel!

Substitutions:

• Coconut cream. In some places, it is actually common to make “coconut flan”. this is my preference for making it taste great. If you don’t like coconut, you can use cashew butter with some water (measurements in the recipe card). You can also use full-fat coconut milk. But the result will not be as creamy!
• Psyllium husks. There is really no substitution for this! perhaps psyllium husk powder, but I haven’t tried it yet
• Sweetener. I like using homemade date pulp, but brown sugar or maple syrup will work well. I have put how much sugar I use, but be mindful that sweetness is a personal preference! Feel free to make this a sugar-free flan. I recommend using erythritol to taste, as it goes very well with “gelatin” desserts
• Vanilla extract. You can also use raw ground vanilla bean if you want it to be more healthy.
• Turmeric. This is only to give it the yellow color, it will not taste like turmeric, and I mean, turmeric is really healthy, so it is a way to include in your diet

We hope you like this dessert, it’s:

• Creamy, filling, tasty
• Easy to make!
• Eggless, non-dairy, no agar agar, soy free, gluten-free flan! vegan and plant-based friendly!
• Healthy and cruelty-free version of a flan recipe!

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

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Vegan flan

Our take on this very common dessert!

Course Dessert

Cuisine International

Keyword dessert, eggless, Vegan

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Resting time 30 minutes minutes

Total Time 35 minutes minutes

Servings 1 people

Calories 450kcal

Equipment

• High speed bullet blender

Ingredients

• 1.5 tbsp Psyllium husks
• 200 ml Coconut cream You Need it cold!
• 1/4 teaspoon Turmeric powder
• 1 tbsp Brown sugar Make sure it is vegan!
• 1 teaspoon Vanilla extract
• 50 g Dark chocolate Optional
• 1 tbsp Coconut oil Optional
• 10 g Raspberries Optional

Instructions

• Make sure you have all the ingredients
• Put all the ingredients in the bullet blender and blend at high for 1 minute
• Put immediately in a container, as otherwise it will start to solidify!
• Leave it in the fridge for about 30 minutes (or in the freezer for 20 minutes)
• Melt the chocolate and the coconut oil in a water bath
  
• You know it is ready when you put your fingers and it feels "solid" and you can detach it from the container a little bit
• Carefully invert in a serving plate
  
• Decorate with the melted chocolate and the fruit
• Enjoy!

Video

https://youtu.be/atgciZgXGpA

Notes

• Turmeric is just to give this the yellow colour characteristic of flans! if you don’t mind this, then you don’t need the turmeric, and it will barely taste like turmeric because we are using a very small amount of it. Feel free to use yellow colorant instead. Note that brown sugar will turn this light brown as well, so perhaps no need to use turmeric
• The consistency of this is like a strong gelatin! not precisely like a flan
• I haven’t tried with psyllium husks powder, but I suppose it can work well
• You have to use the coconut cream cold, because we don’t want the psyllium husks to solidify quickly!
• You need to blend it very well, so you have a smooth consistency, psyllium husks end like “little pieces of fiber things” if you don’t blend them well! If you don’t mind this -like me- you can just use a small jar, and shake it very well
• You can substitute coconut cream with 80g of cashew butter, and 30ml of water. Alternatively, just 125ml of other milk, but then the result will be quite light!

The post Vegan flan appeared first on Natural goodness | Fuss free recipes everyone can make.

Did you try Chamoy while being in Mexico? or, are you a Mexican feeling homesick (I am raising my hand here lol) If so, I bet you know it is the only sauce made for that fruit, the only one. If you are missing it and wondering: Is it easy to make Chamoy? you bet! just 5 ingredients and a blender. This is a very traditional Mexican recipe that combines spiciness with sweetness and even a bit of sourness from the limes. Join me to discover this great sauce!

Into Mexican desserts? try out tamal de elote dulce! or check all our desserts here!

Disclaimer: This post has some affiliate links that help me to earn a small omission to continue creating great posts for you.

What can I use Chamoy for?

• With mangos, apples other fruits, and jicamas. My friend, if you tried it before, you know what I am talking about!
• How to make Chamoy apples? just buy an apple, cut it however you prefer, and add this thick sauce to it!
• If you are lucky enough to have tajin, then use it on top of this!
• Mangonadas, oh yes, yes! I love Mangonadas, that’s basically crushed ice with mango juice and mangos combined with Chamoy, it is soo addictive, here is the recipe!
• With beer (micheladas with Chamoy)
• With tequila shots (dangerous stuff, you’ll be drunk before you know! but it is soo good!)

What are the traditional ingredients?

• Apricot jam, prunes, chile ancho, sugar, salt, lemon juice, and water (some people also use -jamaica-, I mean hibiscus flowers!). This recipe is for a thick Chamoy! feel free to add more lemon juice or water to thin it
• You can adjust the recipe, for example, it is very common to do a tamarindo Chamoy version of this recipe, just add some tamarind pulp!

We hope you enjoy this sauce. It’s:

• Spicy, sweet and sour!
• Easy to make at home, even if you live in Europe (like me!)
• Super addictive!

Looking for more Mexican recipe inspo? how about salsa roja, or a tofu scramble?

Where can you buy Chamoy?

If you are not in Mexico or the US, probably in a Mexican shop, or online (e.g. Amazon) :(. But, as you can see, it is super easy to make, and most supermarkets should have all the ingredients!

Let’s make chamoy!

Get your ingredients:
3/4 cup Apricot jam (if you are in the US, I like this one because it does not have added sugar)
2 teaspoon Chile ancho flakes (substitute with 1-2 natural unveined unseeded chilies if you can find them, you can get them from Amazon US as well)
1/3 cup lime juice
2 tbsp sugar (or another 2 tbsp of the jam if you want no sugar added!)
1 teaspoon salt
4 prunes (optional)
2 tbsp tamarind pulp (optional)

If using chili flakes, you can put them in 1/4 cup of boiling water and let them sit, so they are easier to blend. The same applies to the prunes! especially if your blender is not very powerful.

Add all the ingredients to a blender and blend for about a minute until they are well integrated

Enjoy!

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

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Chamoy

Traditional Mexican recipe used as a sauce for fruit, micheladas, chamoyadas, mangonadas, etc!

Course Side Dish

Cuisine Mexican

Keyword chamoy, chamoyada, mangonada, Mexican Vegan, side, Vegan

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

0 minutes minutes

Total Time 5 minutes minutes

Servings 4 people

Calories 220kcal

Author Roberto

Equipment

• Blender

Ingredients

• 3/4 cup Apricot jam Feel free to make your own!
• 2 tablespoon Chile ancho flakes Substitute with 1- 2 natural chilies if you can find them where you live! unveined and unseeded
• 1/3 cup Lime juice Or the juice of 4 big limes
• 2 tbsp Sugar I use brown sugar. Make sure it is vegan friendly! Replace with another 2 tbsp of jam if you want this to be "no sugar added"
• 1 teaspoon Salt
• 4 Prunes Optional
• 2 tbsp Tamarind pulp Optional, makes it a bit more sour!

Instructions

• Make sure you have all the ingredients
  
• If you are using fresh chilies, make sure to remove the seeds and veins unless you want it very spicy! If you are using chili flakes, a good trick is to put them with a little bit of water the day before so they are softened and then, they'll integrate better when blending
• If you are using prunes and your blender is not too powerful, I suggest that you put them in a little container with some boiling water for 10 minutes to prepare them for the blender
• Add all the ingredients in the blender and blend in high for about 1 minute. Check if everything is very well integrated and blend again if required
• Enjoy!
  

Video

https://www.youtube.com/watch?v=MvuswxfTjWM

Notes

• Calories depend on the apricot jam used! read the label and the resulting chamoy will have a little bit less than that due to the lemon juice 
• For selecting the best jam: I like St. Dalfour Jam because it uses fruit juices instead of sugar, but you don’t have to buy this brand! my recommendation is to check that the jam does not contain added sugar
• Chile ancho flakes are commonly found in supermarkets, just ask and they are very likely to have it in stock. Of course, it tastes better with fresh chile ancho, but I know it can be difficult to find (I live in London and, I have this issue!)
• Lime juice. I love being practical, just like you, so, if you don’t want to extract the juice of the limes, just buy the juice in the supermarket, it is usually cheap and very convenient for a lot of recipes!
• This recipe is great as a side dish with fruits like mango and apples. It is ideal for chamoyadas, mangonadas, micheladas!
• The traditional recipe includes the prunes! but I honestly prefer it without them. For a twist, you can make this sourer if you include pulparing pulp. Depending on where you are coming from in Mexico, there can be other variations for the recipe

The post Chamoy appeared first on Natural goodness | Fuss free recipes everyone can make.

Do you know how to make chia pudding?
It is a very simple and nutritious breakfast or dessert!
If you have tried it in a restaurant and thought: “oh this must be complicated” we are here to tell you that it is super easy!

Chia seeds are very nutritious and a source of protein. This breakfast has approximately 12g of protein which, OK, is not a lot, but it is super light, so you can have a second-round if you need that extra amount of protein!

If you are curious, chia seeds were used long ago by Aztecs and Mayans, back in the day. More details of its benefits can be found in this article from Healthline.

Do you like more savory breakfast? Try our delicious scrambled tofu Mexican style

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

Now the recipe!

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How to make chia pudding

Simple chia pudding recipe

Course Breakfast, Dessert, Dinner

Cuisine International

Keyword chia pudding, how to make chia pudding, Vegan

Prep Time 10 minutes minutes

Resting time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 1 people

Calories 190kcal

Cost 2

Equipment

• Just your hands!

Ingredients

• 1/4 cup Chia seeds
• 3/4 cup Plant-based milk (we recommend soy for the protein)
• 1 teaspoon Ground cinnamon optional, but highly recommended!
• 1/4 cup Frozen fruit optional
• 1 tbsp Cacao nibs optional
• 1 tbsp Maple syrup optional

Instructions

• Add the chia seeds the milk, the cinnamon, and the fruit to a glass and mix it well
• Wait for about 3 hours until it, well, looks like pudding many recipes say it needs more than 5 hours, but in my experience 3 is enough
• Garnish with cacao nibs

Video

https://youtu.be/VqCSl6xs22E

Notes

• Thicker milk, makes it take more time to turn into “pudding” hence also the recommendation of using soy milk, instead of other full fat milks, such as coconut full fat, or oat milk which tend to be ticker
• Ground cinammon is a great addition! give it a try
• I suggest that you try it without any sugar, you can add later maple syrup if you feel you need the sweetness!

The post How to make chia pudding appeared first on Natural goodness | Fuss free recipes everyone can make.

Are you looking for the perfect dessert? try this avocado chocolate & coconut mousse! This delicious recipe is easy, healthy and full of good fats and antioxidants!

Are you facing cholesterol problems? Avocados can help you to lower the bad cholesterol, so if you do not enjoy them on savory dishes, give this mousse a try! Avocados are also great for helping your body to absorb nutrients, they are a great food! For more information about avocado benefits, have a look at this link from Healthline.

Are you into coconut desserts? how about this delicious mango coconut popsicles!

Into more chocolate desserts? how about:

This delicious chocolate dipped orange peel and this marvelous 3 ingredient peanut butter cookies should be your go-to!

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Avocado chocolate & coconut mousse

Healthy chocolate mousse! perfect and quick dessert for your home dinners!

Course Dessert

Cuisine International

Keyword chocolate

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 2 people

Calories 300kcal

Cost 5

Ingredients

• 1 Medium-sized ripe avocado
• 4 tbsp Raw unsweetened cocoa powder
• 40 g Your favorite chocolate (We like Ombar 90% dark)
• 3 tbsp Coconut cream
• 4 dates
• 100ml Boiling plant-based milk (coconut milk is our favorite!)
• Pinch of salt
• 20 g Cacao nibs (optional, for decoration)

Instructions

• Put the milk and the dates together and leave them to rest for 5 minutes (to soften the dates
• Add the dates, milk, avocado and coconut cream to the blender and blend for about 1 minute
• Make sure everything is well incorporated (that's why we do not put all ingredients at once!
• Add the chocolate and blend for one minute, make sure it incorporates well
• Add the raw cocoa and blend everything for 1 minute
• Voilá! you have the perfect chocolate mousse for that sweet tooth of you!
  
• Decorate with cacao nibs (optional!)

Notes

• Coconut cream makes it a bit more solid, do not add more than the 3 tbsp or it will get too solid!
• You can put it in the fridge for 20 minutes for a cold dessert!
• It lasts only about two days, so make sure you plan well when you want to eat it
• Most similar recipes require bigger quantities. I personally do not recommend that approach because we usually make food for us and maybe one more person!

The post Avocado chocolate & coconut mousse appeared first on Natural goodness | Fuss free recipes everyone can make.