Chocolate peanut butter banana bread


Sometimes all you are craving is chocolate, bread and bananas…. so why not combine all 3 into one and add some peanut butter as well?

In the past i have made banana bread before but this one is by far the best. It turned out fluffy, a little crumbly and the right balance of sweetness according to me. If you have some ripe bananas or just feel like baking… then give this recipe a go! You can see me make this bread in my instagram highlight (itsahealthylifestyle – my banana bread story highlight!)

3 ripe bananas (note, leave half a banana to use on top)
180g all purpose flour
90g brown sugar
90g white sugar – or use stevia
1 tsp baking powder
1/2 tsp bakingsoda
C.a 50g cacao powder
1 tbsp vanilla sugar(or powder)
Pinch of salt
2 tbsp peanut butter… or use another nut butter
75ml coconut oil (neutral) or use melted margarine
C.a 60ml water/oatmylk/aquafaba

Top with: banana, chocolate chips and/or walnuts

How to:
Preheat oven to 175C
In a bowl mix together the dry ingredients (flour, sugars, baking powder/soda, vanilla, salt, cacao). Sifting the flour is the best… but mixing until no clumps also works.

In another bowl mash the bananas (2,5 ripe bananas). Add the oil or melted margarine as well as the peanut butter. Mix until combined.

Pour the wet ingredients into the dry ingredients. Mix. Add some water as necessary. Add in some chocolate chips and walnuts.

Grease a bread form or make mini muffins.

Pour the mix into the form… top with some extra bananas slices. Cover with some parchment paper or aluminium foil.

Bake in the oven c.a 45-60 minutes… depending on what form you use. I don’t know the exact size of my form but mine baked for about 50-55 minutes… if you use a bread form(i.e longer and not as high) it might not need as long. And if you make muffins it might only need 25-30 minutes.

After 35 minutes check with a potato stick/knife to see if the knife comes out dry … if it does, then it’s done. If not.. bake longer.

When done.. take out of the oven. Pour over some chocolate chips. Allow to cool before eating

If you give this recipe a go don’t forget to let me know!!


Vegan chocolate mudcake | Portionsize

Halloween is coming up…. and that means candy and chocolate in overload!

Typically it is candy you eat and want… but who can say no to chocolate cake? Of course… i am just using Halloween as an excuse to make these because they are so amazing. And also great to have in the freezer and ready to heat for when you get that chocolate craving… or maybe if you have friends or family over.

These are also the best way to impress anti-vegans or those who are sceptiacal to vegan food. Then whip these together and impress them with some chocolaty goodness!

If you are looking for some candy ideas then i have several homemade candy recipes you can try:

Kitkat, snickers, daim, ferrero rocher, oreo truffles,

In the future i need to try making some vegan twix or vegan mars!

If you have the ingredients at home then make these asap! You can half the recipe to make less, or double the recipe if you are having a party!!!

They work great to freeze in… so you have something chocolatey ready when you need some!!!

This recipe is definitely my go to when i want to bake something sweet or when baking to impress or give away to others!!!

If you have some nuts, coconut shreds or chili at home… you can always those to the mix!!



180g flour

200g sugar

50ml cacao

1tbsp vanilla sugar

1/2 tsp baking powder

100g vegan margarine, melted

100ml vegan cream, cooking or baking(not whipped)

Pinch of salt

* extras, nuts, coconut, chili powder, espresso, nut butter

*muffin/cupcake forms – the best is to use reusable ones. Preferably, use sturdier forms as otherwise the mixture will spread out when baking.

How to:

Preheat oven to 180c

Begin by melting the margarine.

In the mean time mix together the flour, sugar, cacao, baking powder and pinch of salt. Make sure it is fully mixed and no clumps!

Once the margarine is melted pour over the dry mix along with 100ml plantbased cream. Mix until it all comes together.

Pour into individual forms. Fill about 3/4 of the way.

Place in the oven and bake for 20-30 minutes.

They will still be a little loose in the middle, but my recommendation is to allow them to cool in the fridge or freezer so that they get fudgy!!

Either eat warm, after cooling a little or eat when cold and fudgy!!!

These are the perfect dessert to throw together for any occasion!!!

Note, you can try making this in one long form but i can’t guarantee the results and the baking time may differ.

If you try these, don’t forget to comment below or let me know on instagram: itsahealthylifestyle

Chocolate aquafaba mousse


Aquafaba… the liquid from a tetrapack of chickpeas, this often forgotten about and wasted food.

Nutritionally, it doesn’t add a lot… mostly sodium if you use aquafaba from salted chickpeas. However, it sure adds a lot when cooking or baking, such as being a good binder when it comes to breading foods. But even works great in pancakes, waffles, bread.

I have a post about aquafaba, what it is and what you can do with it which  you can read HERE.

In this post, I am instead going to share the recipe for a chocolate mousse made from aquafaba.

When you think of mousse, the first thing you think about isn’t exactly “chickpea water”… but after you make this recipe you won’t be wanting to waste aquafaba again.


Granted…. A chocolate mousse made from whipped soy cream or coconut cream might have more of a creamy texture, but this mousse is still tasty for what it is. And even if you may be sceptical… if you have the ingredients at home… give this a try.

I do recommend that you use aquafaba from unsalted chickpeas…however if you only have salted then you may need to add a bit more vanilla and sugar to override the salt.


So onto the recipe… because that is what you are all here for:

240ml aquafaba (roughly all the aquafaba from one can of chickpeas)

1 tsp lemon juice or vinegar (this helps make the aquafaba stiffen and form peaks)

100g vegan chocolate, melted

1-2tbsp coconut milk (or other plantbased milk)

c.a 2tbsp sugar or stevia (depending on which chocolate you use, if it is vegan milk chocolate you may just want to use 1tbsp sugar).

Optional: Pinch of vanilla, pinch of sea salt if the aquafaba isn’t already salted.

Optional: Top with some banana, peanut butter and berries

How to:

First, make sure that the whisk and bowl you will use to whisk the aquafaba is clean and has no fat residue left in it, as this can stop the aquafaba from forming peaks, which is what you want.

Begin by melting the chocolate – as you don’t want it to be super hot when you mix it in with the aquafaba. I mix mine in a waterbath, meaning you place a plate with the chocolate ontop of a pot with boiling water. The steam and heat will melt the chocolate – stir occasionally. However, you can also melt the chocolate in the microwave, doing it in 20 second intervals to avoid burning the chocolate. Add 1-2tbsp coconut milk to the chocolate, as that will keep it smooth and keep from hardening into a hard chocolate block again.

In the meantime, begin whisking the aquafaba. The best is to use an electric whisk, and then it will take about 5 minutes. By hand it can take around 10 minutes. Note, add some lemon juice or vinegar when mixing as this will help the aquafaba to stiffen.

After about half the time, add the sugar and keep whisking. The aquafaba is done once it has “peaks”, and you should be able to turn the bowl upside down without anything spilling/falling out.

Add in the melted chocolate, being careful to fold it in and not whisk or mix too hard. Note, the mousse will lose some of it’s peaks and stiffness, but that is ok. Just don’t overmix.

Then, either place that bowl into the fridge or pour into your desired mousse forms/cups and then place into the fridge overnight or for atleast 2-3 hours. This will help the mousse set.

Once done, eat and enjoy and make this a weekly dessert because it tastes so good!!


If you do try this recipe, let me know what you think…. . I personally really like it, but maybe that is just me!

Remember, you can add some liquorice powder, vanilla powder or chilli to add extra flavour to this mousse!!

Mango, banana, coconut ice cream! Soft and creamy! Refined sugar free.

It’s summer time….. well almost.

So many new ice creams available in the stores. In the past there was a choice of vanilla, strawberry or chocolate. Now there is almost half a freezer filled with just vegan ice creams in the stores.

I am all for store bought ice creams and by now you might have realized that i love trying all the new vegan products including ice cream. I have done a bunch of taste tests over the years!

However… making your own ice cream isn’t so tough and can be incredibly tasty.

One of the easiest ways to make home made “ice cream” is to just make it using frozen bananas… to make so called “nice cream”. And then you can add whatever extras and flavours you like.


And then you can go advanced and buy an ice cream maker/churn to make super creamy and soft serve ice cream with vegan cream and sugar.

I have also made an icrea in the past with sugar and vegan cream, recipe HERE

So onto the recipe then….? 🙂

Note, you can of course skip the coconut milk/cream and just use frozen mango and banana if that is what you have at home!



2-3 frozen bananas

500g frozen mango

200ml full fat coconut milk

Wafer cones

How to:

Begin by first slicing the bananas and the placing in the freezer over the night. Note, the best is to place the banana slices in a bag so that they are easier to be mixed when you take them out of the freezer.

Then in the morning, or when the bananas are frozen take out of the freezer and defrost slightly along with the mangos. Around 10-15 minutes is enough,

In a bowl (if you are using a handmixer), otherwise place the banana slices and mango along with around 100ml coconut milk or cream into the mixer. Then mix until smooth, you might have to scrape down the sides sometimes. If necessary, add some more coconut milk.

Optional, add some vanilla or other flavouring if you want.

Don’t overmix as it can turn too warm then, but mix long enough so that it is smooth… or optional, leave some mango pieces in for extra texture.

Then place in a bowl or jar and place back into the freezer for around 30 minutes – just so that it freezes again.

Once it has gotten some time to chill, time to eat the ice cream. Either eat as it is, or add some extra toppings, or add to ice cream wafers!

The perfect refined sugar free ice cream – and great to make for children as it is sweet but doesn’t have any added sugar! And you can make a big batch and keep in the freezer, for when you crave something sweet and cold!

Note, you can switch the mango for other frozen berries, such as blueberries, raspberries, strawberries or a combo!



Vegan cookie dough recipe

Eating raw cookie dough, who doesn’t love it? There’s something about it that I’ve always loved more than actual cookies and i know I’m not alone in feeling that way!

When you hear the word chickpea the last thing people think about is a delicious snack or dessert. Instead many think of falafel or lentil soup and wonder how that could ever taste like a sweet dish or dessert!

But chickpeas are so versatile and can be used to make so many things and taste so extremely different depending on how you make the food! My advice is to not knock it till you try it…. you might just like it! And if you don’t, well you can make it into cookies if you add some flour!


How to make vegan chickpea cookie dough?

1 can chickpeas minus the aquafaba

c.a 1-1,5dl (100-150ml)oatmilk (begin with a little (c.a 25-50ml) and add more if necessary)

Optional; 2-3tbsp oatmeal (more if necessary)

sweetener – (sugar/agave/stevia/stevia drops. I think adding flavoured stevia drops such as toffee or caramel could be amazing in this!)

1-2 tbsp peanut butter. (This can be omitted but i personally think it adds a bit of texture and more taste as well as healthy fats!)

Pinch of salt

Chocolate chips

First rinse the chickpeas of the aquafaba (save that for later use such as in pancakes, making meringues or brownies!). Put everything (apart from the chocolate chips) into a processor, starting with only a little oat milk and adding more if necessary, and mix. Add more oatmeal or milk if the texture is too lose or too thick. Also add sweetener to your desired taste.

When the mix is done it should be creamy and thick just like regular cookie dough. Scoop it out into a bowl and add the chocolate chips! Then eat and enjoy 🙂


What i love about this recipe is that it is filling, can be eaten as a snack as well as being very healthy. It has protein, healthy fats, fiber and slow carbohydrates as well as that little sweet touch from chocolate chips – but you can of course use cacao nibs or seeds or nuts or even raisins if you want something else! If you want to know more about the positives and nutrition information about chickpeas check out THIS post (scroll down in the post!)


So this can be eaten as a snack, dessert or even for breakfast – or you can make it into small balls and dip into chocolate, or make into cookies etc

Of course you can also make “normal” vegan cookie dough using flour, sugar, vegan margarine, brown sugar (because that’s delicious as well!)…. but let’s be honest, when you eat this mix you don’t have to worry about bacteria from flour and you wont get a sugar kick that lasts 5 minutes and then you get hungry again 30 minutes later XD

The original and “famous” recipe is from chocolate covered Katie! I didn’t look or follow her recipe when i made my cookie dough!


Vegan dessert parfait recipe

Yesterday evening i got asked if i could throw together a dessert after dinner. I hadn’t planned to make dessert and didn’t know what was avaible to use, so when i began to look through the fridge, freezer and pantry i began to get an idea of what i could make! Usually a chocolate cake and vanilla ice cream is a classic and always appreciated of everyone, but today i wanted to do something different that would be quick, light, fruity and delicious. So my eyes settled on the digestive biscuits and the dark chocolate and i decided to make parfait cups.


No exact recipe, but ingredients i used:

1 pot vegan cream cheese

c.a 200ml vegan whipping cream

1/2 package digestive biscuits

175g dark chocolate

vanilla ice cream

Blueberries and banana




Begin with whipping together the whipping cream, cream cheese and sugar (to taste, so begin with c.a 1 tbs and add more if necessary). In the mean time begin to melt the chocolate in a bowl (my preferred method is over a hot water bath i.e a bowl over a pot of boiling water. Make sure the bowl can manage the heat).

Next step is to partially crumble the digestive biscuits, they don’t have to be just crumbs but into small pieces.

Then when you have defrosted the berries if frozen, melted the chocolate, crushed the digestives and whipped the cream/cream cheese it is just to begin to put everything together.

There is no particular order, but begin with some crushed digestives then add banana, whipped cream, berries, melted chocolate and repeat but using vanilla ice cream instead of cream and in the third layer use the whipped cream!

A delicious dessert which isn’t complicated, doesn’t take long to make and was a success at tonights dinner! You can of course choose to use different biscuits, using maybe whipped coconut cream and use just fruit to make it healthier if you want that! 🙂