Maintaining an alkaline diet doesn't mean sacrificing dessert. Here are some delightful and easy-to-make alkaline diet dessert recipes that adhere to the principles of the Dr. Sebi nutritional guide, focusing on natural, plant-based ingredients.
Blackberry Breakfast Bars
These Blackberry Breakfast Bars are a healthy and vegan option, perfect for starting your day or enjoying as a guilt-free treat. They offer a fresh taste, thanks to the homemade blackberry jam and are made with ingredients that align with the Dr. Sebi nutritional guide.
Ingredients:
- Baby bananas
- Grapeseed oil
- Agave nectar
- Quinoa flakes (instead of oats)
- Sea salt
- Spelt flour
- Alkaline Blackberry Jam
- Unsweetened coconut flakes (optional)
Instructions:
- Preheat your oven to 350°F.
- In a large mixing bowl, smash your baby bananas.
- Add grapeseed oil and agave nectar to the mashed bananas and mix well until fully combined.
- Incorporate quinoa flakes, sea salt, and spelt flour into the wet mixture. Mix to form a dough that is sticky when pressed between your fingers.
- Take ⅔ of the dough mixture and press evenly into a 9 x 9-inch square parchment-lined pan.
- Add your Alkaline Blackberry Jam on top, spreading evenly.
- Top it off with the remaining dough mixture, crumbling it evenly over the jam.
- Bake for 20 minutes uncovered.
- You can add unsweetened coconut flakes to your mixture to give extra flavor! (Coconut is a recommend ingredient).
- Bars taste best the day after baking, so be sure to make these at the beginning of the week to enjoy for breakfast!
Storage:
They will store in the fridge for 3-4 days, or you can freeze for up to 2 months. If you are trying to maintain weight eating a Dr. Sebi diet, add these bars to your meal plan!
Additions and Substitutions:
These bars work with any type of fruit jam. If you're not on a Dr. Sebi Diet, try these bars with my Crockpot Apple Butter recipe or Strawberry Chia Seed Jam!
Vegan Berry Cheesecake
This Vegan Berry Cheesecake is the perfect dessert for summer! This dessert is simple to make with a sweet oat date crust, a blended raspberry creamy cheesecake filling, and a maple blackberry topping. The raspberry filling is delicious, but another flavor I absolutely love is mango. This Mango Chocolate Cheesecake is another vegan cheesecake recipe that is easy to make. The fresh mango filling is poured over an almond date crust and topped with chocolate. Nothing is better on a hot summer day than a cold and creamy slice of cheesecake. It is one of my favorite indulgent desserts to make and I love that this recipe is vegan and gluten-free. The sweet date oat crust is so easy to make and for the filling, all you need to do is throw the ingredients into a blender. As far as cheesecake goes, this one is pretty simple to make. Take a quick look at the ingredient list to see if you have everything that you need to make this recipe. The exact amounts are listed down below in the recipe card. Cheesecake might not be the quickest dessert to make, but this vegan berry cheesecake is definitely worth the wait and the hard work. Here is how you make it. Add almonds to a food processor and process until almonds are nearly powder. Chop dates into very small pieces. Add dates and oats to the almonds in the food processor and process until mixed well. Add water until the crust is sticky. Oil the bottom of a springform pan with coconut oil to prevent sticking. Press the crust to the bottom. Place it in the freezer while you are preparing the filling. Add all ingredients for filling to a high-speed blender. Blend until the filling is completely smooth and there are no lumps. Remove crust from freezer and pour the filling into springform pan over crust. Blend blackberries and maple syrup in a small blender. Spoon several spoonfuls of blackberry mixture onto the top of the raspberry filling. Gently place the cheesecake into the freezer for 4 hours. Slice and serve. Vegan berry cheesecake is a delicious and indulgent dessert that is perfect on those hot summer days. Here are my tips for making this cheesecake. I used a small 7" springform pan. If you use a larger springform pan, your cheesecake will not be as tall.Leave cheesecake in the freezer for a minimum of four hours and don't skip this step. Run a sharp knife under hot water before slicing the cheesecake for the best clean cut pieces. Make sure to blend the filling ingredients together really well so there are no lumps remaining for a creamy and smooth filling. To save some extra time, instead of making the blackberry topping you can top raspberry filling with your favorite jam. Top cheesecake with extra berries, or even a coconut whipped cream. What kind of pan should I use?To make the best frozen cheesecake, I only use a springform pan. It has a base and a circular collar that secures with a latch. After your dessert is frozen (or baked), you open the latch and avoid the unpleasant task of trying to remove your dessert from the pan without damaging it. How do I store cheesecake?Store vegan berry cheesecake in the fridge covered with plastic wrap or in slices in an airtight container. It will keep well in the fridge for up 7 days. Can I make this recipe if I don't have a springform pan?Yes! I love the springform pan because it's so easy to remove the cheesecake, but if you don't have one you can also make this in a 9-inch pie dish. If you liked this vegan berry cheesecake, check out some more vegan desserts here on my blog. French Apple Cobbler - This delicious dessert is made using the Instant Pot. Peanut Butter Banana Squares - Full of flavor with good for you ingredients and make the perfect snack or dessert.Lemon Bites - A light and tangy gluten-free dessert.Chocolate Avocado Pudding - An easy chocolatey dessert that only takes 15 minutes to make.
Read also: Plant-Based Alkaline Wellness
Ingredients:
Crust
- ½ cup raw almonds
- ¾ cup oats
- 1 cup dates, chopped
- 2+ tablespoons water
Rasberry Cream Filling
- 1 ½ cup raw cashews
- 1 cup almond milk
- 8 ounces vegan cream cheese
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- ½ teaspoon sea salt
- ½ cup maple syrup
- 1 cup fresh raspberries
Blackberry Topping
- ½ cup black berries
- 2 tablespoons maple syrup
Instructions:
Crust
- Add almonds to food processor with blade and process until almonds are nearly powder
- Chop dates into very small pieces.
- Add dates and oats to almonds in food processor and process until mixed well.
- Add 2+ tablespoon of water until crust is sticky.
- Oil bottom of spring form pan (I used small 7" springform pan) with coconut oil to prevent sticking.
- Press the crust to the bottom.
- Place in freezer while you prepare filling.
Rasberry Cream Filling
- Add all ingredients for filling to high speed blender.
- Blend until filling is completely smooth, no lumps.
- Remove crust from freezer.
- Pour filling into springform pan on crust.
Blackberry Topping
- Blend blackberries and maple syrup in small blender.
- Using tablespoon, spoon several spoonfuls onto top of raspberry cream.
- Using skewer or pointed utensil, swirl the blackberry topping lightly to create a design.
- Gently place cheesecake into the freezer for 4 hours. Slice and serve.
Tips:
- This cheesecake mostly liquid, so be certain that your springform pan is leak proof.
- Freeze for several (4-5) hours before serving.
- I chose raspberries for the filling and blackberries for the topping. You can substitute any fruit that you like for either the filling or the topping.
- If you are making this cheesecake gluten free, but are not vegan or dairy free, you do not have to use vegan cream cheese.
- To cut the frozen cheesecake, run hot water on the knife for 2 seconds to make cutting easier.
- I used a metal skewer to swirl the blackberry topping. This recipe right here is idiotically easy. Like everyone with a food processor/blender can make it easy. And that’s an understatement. And that’s exactly how I love it.
Storage:
Store vegan berry cheesecake in the fridge covered with plastic wrap or in slices in an airtight container. It will keep well in the fridge for up 7 days.
Quick Beauty Bites
These Beauty Bites are so easy and quick, if you’re feeling like it - have them as well for breakfast. There aren’t many other things you could do quicker.
Ingredients:
- ½ cup almonds (soaked over night)
- ½ cup frozen berry mix (sugar-free)
- 1 medium banana
- optional: Vanilla
Instructions:
- Drain and rinse soaked almonds, peel banana, take berries out of the freezer - unfreeze 5 min.
- Add everything to your food processor + optional also some vanilla. Blend until smooth, yet kinda crunchy and enjoy right away.
Health and Beauty Benefits
This banana-berry-almond-mousse is a great source of vitamin C from berries and vitamin E from almonds…a combo that can beat wrinkles, aging, disease…pretty much all evil in the world. That’s because the antioxidant effects of vit C and E are additive - making this mousse an antioxidant monster and giving skin wrinkling free radicals no chance.See also: What to eat for beautiful skin, hair and nails
Read also: Foods for Alkaline Diet
Read also: Foods for an Alkaline Vegan Diet