Healthy Desserts to have for Breakfast (vegan)

Hello there and welcome back! This video features 5 delicious, easy to make, healthier dessert themed breakfast recipes: Frosted Chocolate Coffee Cake, Carrot Cake Shake, Millionaire’s Shortbread Overnight Oats, Mango & Coconut Brown Sticky Rice and Raffaello Soft Serve Ice cream. All vegan of course 🙂

Vegan Grilled Cheese Recipe:

Shop my MEAL PLANNER here:
Instagram: @mina_rome
50+ Recipe Ebook:


#1 Raffaello Soft Serve Ice cream

the cream from 1 can of full fat coconut milk* (400ml = 13,5 fl oz)
2 tbsp white almond butter
3 tbsp thick vegan yogurt
a pinch of salt
2 ½ tbsp maple syrup (or other liquid sweetener of choice)
optional: ½ tsp vanilla

2 silicone ice cube trays or about 10 little silicone molds**

if needed: a few tbsp of non dairy milk or water to help the blending process

serve with shredded coconut, roasted almonds, more white almond butter, small cut oats …

→ serves 2

*the higher the coconut to water ratio the better, mine was 90% – keep the can in the fridge for at least 12 h prior to opening to ensure the water and cream separate nicely, if that’s not the case you can

**if your blender isn’t the strongest and the molds you chose were bigger than ice cube size, it helps to chop the frozen bites with a sharp knife into ice cube sized pieces before adding them to the blender

#2 Millionaire’s Shortbread Overnight Oats (ake Chocolate Caramel Overnight Oats)

for the oats:

1/2 cup small cut oats (45g)
a pinch of salt
1/3 cup plain vegan yogurt (80g)
2 tsp chia seeds
1/3 cup non dairy milk (80ml)
1/2 tsp vanilla

date caramel:

200g dates (7oz or 1 ¼ cups)
a generous pinch of salt
¼ cup non dairy milk (60ml)
optional: 1 tsp vanilla

→ blend for a few min until smooth, scraping down the sides if needed
→ you only need 1-2 tbsp of this per serving it’s very sweet
→ keep the rest sealed in the fridge for up to a week

chocolate layer:

melt down a handful of dark chocolate chips + optionally 1 tsp of coconut oil
(use a microwave, the water bath method or melt in the oven for a few min)

#3 Mango & Coconut Brown Sticky Rice

½ cup brown rice (90g)
1 cup water (250ml); in case the water evaporates too quickly, you’re gonna need about ½ cup more, add as it’s simmering

coconut sauce 1:

⅓ cup + 1 tbsp coconut milk (95ml)
1 ½ tbsp coconut sugar
a pinch of salt

→ pour this over the cooked, still hot rice, cover with lid, let sit with the heat turned off on the still hot stove for at least 20 min, let the rice absorb this mixture

coconut sauce 2:

1 tbsp cornstarch + 2 1/2 tbsp water
½ cup coconut milk (125ml)
a generous pinch of salt
1 tbsp sweetener of choice

→ this you’re going to bring up to a boil, then let simmer until thickened for about 2 min

serve rice with 1 mango, the coconut cream sauce and sesame seeds

→ serves 2

#4 Carrot Cake Shake

1 apple, cut into slices then frozen
3 dates, soaked overnight
¼ cup cashews, soaked overnight (37g)
1-2 carrots, cut into chunks
2 1/2 tbsp vegan cream cheese, sour cream or yogurt
¼ tsp orange or lemon zest
⅓ tsp cinnamon
¼ tsp salt
2 ½ tbsp oats
⅔ cup non dairy milk (160ml)
optional: a small handful of walnuts

→ serves 1-2

#5 Chocolate Coffee Cake

use two 8-9 inch (20-23 cm) cake tins

300g spelt flour (2 ½ cups)
125g coconut sugar (¾ cup minus 1 tbsp)
3 tsp baking powder
½ tsp salt
3 tbsp unsweetened cocoa powder

½ cup strong coffee (125ml)
½ cup non dairy milk (125ml)*
½ cup apple sauce (125g)
½ cup sunflower seed oil (125ml)
1 tbsp apple cider vinegar

*OR do 1 cup of coffee (250ml) OR 1 cup non dairy milk (250ml)

for the frosting:

100g cashews, boiled for at least 30 min (⅔ cup)
1 cup thick soy yogurt (270g)
3 tbsp maple syrup or coconut sugar, more to taste if needed
1 ½ tbsp unsweetened cocoa powder
optional: 1 shot of espresso or strong coffee

a lil coconut powder for the top


intro by blood orange:
Kissmykas –
Soft eyez:
Teen Blush – synth demo
Dvd –
outro by Noah Guy:

Much love,

This video is not sponsored

You May Also Like