Healthy Desserts you can make in like 10 Minutes! (vegan + lazy)


Hi and welcome back! Today’s video features 6 delicious vegan desserts that are low key kind of healthy?? ✨ btw check out Squarespace :
These treats can be made in such a short amount of time, in around 10 -ish minutes. Some are even quicker to make than that, some take a lil bit longer, but overall these desserts are all very much low effort and really yummy ideas I would say:
Healthy Chocolate Tahini Frosting/Fudge Balls, some Pumpkin Cheesecake-like Dip, Hidden Vegetable Lava Cakes, A Healthier Caramel Sauce, Stove Top Cherry Crisp and Crispy Apple Rice Paper Bites with a super yummy spiced cashew sauce! So good. Tag me in your recreation photos! I’m @mina_rome on Instagram

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#1 Tahini Chocolate Frosting/Fudge Bites

3 tbsp white tahini
2 ¼ tbsp unsweetened cocoa, more if needed
2 tbsp liquid sweetener (date, rice, maple syrup)
1 pinch of salt
a few drops vanilla aroma (or ½ tsp vanilla extract)

1-2 tbsp cocoa powder or shredded coconut to roll your bites in, if desired

→ freeze for 10 minutes for a thick chocolate frosting / dip
→ freeze for at least 20 min for chocolate balls (around 30 min is best I’d say, but that depends on your freezer! 1 hour max)
→ store in the fridge!
→ yields 5 balls, serves 1 – 2

#2 Stove Top Cherry Crisp

for the topping:
1 1/2 tbsp cashew/almond butter
1 ½ tbsp vegan butter
3 tbsp coconut sugar
1 teaspoon vanilla
¼ tsp salt
a handful of almonds, chopped
⅔ small cut oats (60g)
1 tbsp ground flax seeds

for the filling:
2 cups frozen cherries (300g)
1 tsp cornstarch
2 tbsp water

→ serves 3
→ vegan yogurt, ice cream, cream … for serving

#3 Pumpkin Cheesecake Dip

2 tbsp vegan cream cheese
1 tbsp pumpkin purée (or to taste!)
a dash or two of cinnamon or pumpkin pie seasoning
2 tsp maple syrup

2 rice cakes, some fruit or vegan cookies to serve this with

→ serves 1-2

#4 Coffee Caramel Sauce

1 cup soy/oat/coconut cream or full fat coconut milk (250ml)
a generous pinch of salt
1 tsp vanilla
50g + 1 tbsp coconut sugar (¼ cup + 1 ½ tbsp)

optional: 3 tbsp strong coffee or 1-2 tsp instant coffee powder

→ bring to a boil, then let simmer together for 10-15 min over medium heat
→ serve with some fruit, vegan yogurt, coconut ice cream …
→ serves 4 as a sauce (keeps in the fridge for 4 ish days)

#5 Beetroot Lava Cakes

1 1/2 cups spelt flour (180g)
½ cup ground almonds (55g)
½ cup coconut sugar (115g)
3 tbsp unsweetened cocoa powder
1 tsp espresso/coffee powder
1 tsp baking powder
⅓ tsp salt
⅓ cup sunflower seed oil (80ml)
100g dark chocolate, cut into chunks (3.5oz)
1 beet, pre cooked (bought it pre-cooked already)
1 ½ cups non dairy milk (375ml)

→ also oil for greasing the pans and/or muffin liners
→ this is a bit more effort, but, for a cleaner look I ended up first oiling the muffin molds and then laying them out with 2 (about 12 cm long) strips of parchment paper, adding them in a cross pattern to be able to lift them out easily after baking
→ serve them RIGHT AWAY if you want the melty lava cake experience, otherwise the centre will be still fudgy, but perhaps not liquid anymore
→ yields 11-12 cakes

Chocolate Melting:
Either use the microwave (microwave the chocolate for 30 sec, stir the chocolate, repeat until melted) OR place the bowl inside the preheating oven for about 5 min or until about half the chocolate has been melted. Then take out the bowl carefully. Leave it on your countertop and let it sit for a few extra min, then stir until melted fully. Or use a waterbath? I always end up getting water in my chocolate then tho.

#6 Rice Paper Apple Strudel Bites

for the filling:
1 apple
2 tbsp lemon juice
a dash of cinnamon
a dash of cardamom
a pinch of nutmeg
if needed: a few tsp water

5 rice paper sheets (15 cm or 5.9 inch)
room temp water, enough to fill a big deep dish plate
lil bit of sunflower seed oil for frying

for the sauce:
1 tbsp cashew butter
¼ tsp cinnamon
a pinch of salt
1 tsp liquid sweetener
2-3 tbsp non dairy milk

→ yields 5 bites; serves 1 i think


intro by the Dumplings:
Jazz Chillax:


andreas owens:
soft eyez:
outro by Teen Blush:

Much love, Mina

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  1. some really easy recipes
    peanut butter cookies
    – 1 cup of peanut butter
    – 1 cup of sugar
    – 1 teaspoon of baking soda
    – 1/2 cup of nut milk
    add some chocolate if you want
    mix it all together, it should make a dough
    roll them into little balls and press down with a fork
    pre-heat at 350 for 10-13 min

    strawberry milk

    – strawberries
    – soy or oat milk
    smush up the strawberries, cut up a few into chunks, add them into the milk and shake it.

    frozen yogurt ice-cream
    – fruits (I would recomend strawberries and banana, mango and pinapple, or a variety of berries)
    – any non dairy milk
    -soy yogurt
    just blend up all the ingredients then put them into a tray and place them into the freezer for a day.

  2. If you like plums, try some powidl. I think you should be able to get that in Germany. I'm obsessed with it now – I made fruit dumplings with it, I put it in my oatmeal and in yogurt, I put it on bread, last week I peaked when I put it on roasted potatoes and that was sooo good!

  3. Alright, Mina. It’s been a solid year of my watching your videos and gurrlllllllll I FREAKING LOVE YOU. Besides the fact I feel we’d be great friends, you just have the most wholesome unique recipes and I have almost tried every one and love them all. Out of all the vegan food channels I watch on here (which is a shit ton) you are my absolute favorite. Your voice is soothing as hell and you just give off such warm energy. Thanks for always sharing such great content.

  4. Normally I'm kind of the silent follower. But I just have to say, that I absolutely LOVE the vibe of these recipe videos! The food itself looks so delicious and your voice just gets me in the mood of drinking a tea and eating these yummy snacks! 😊 Thank you for sharing! ❤️

  5. hi!! could you please try this recipe? it uses eggs but it's still so goodd

    giant pancake

    ingredients: 3 1/2 scoops of vegan vanilla ice cream ( you can use any flavor ), 1 cup of pancake mix, 3/4 cup of almond/oat milk

    recipe: take your ice cream when it's really cold but not rock hard. whip until it's volume triples in size. in another bowl, mix the pancake mix and the milk together. then, add the pancake mix to the ice cream and whip until fully incorporated. put the batter in a greased rice cooker and baking until a toothpick is inserted and it comes out clean. if you don't have a rice cooker, then bake in the oven. enjoy!!