If you’ve been following me for a while, you might know of my history with chronic urticaria, and how a low-histamine vegan diet helped me get relief for my symptoms. But even a success story like mine can’t simply erase the connotations that the word “diet” has: isn’t it restrictive? Would my taste buds ever be allowed to come into contact with anything remotely pleasing again? Will I have to go through hundreds of complicated recipes to find anything edible and rotate through the same three meals for the rest of my life?
Fear not: if, for one reason or another, you find yourself needing to make a low histamine diet fit your vegan lifestyle, you are still entitled to live a life full of deliciousness… And even have dessert!
Taking a look at the foods associated with a low histamine diet unfortunately shows a lot of animal products, which might be discouraging at first if you live a plant based lifestyle. But this initial disappointment shouldn’t last long: aren’t vegans the ones who turned cashews into cheese and chickpeas into cookie dough? With a little bit of creativity, a low histamine vegan diet is more than attainable.
For this easy dessert recipe, I’ve used two staples of the low histamine vegan diet: blueberries and full-fat coconut milk. As the blueberries in this recipe are frozen, this is a dessert you can easily make outside of blueberry season (and, contrary to what some might still think, frozen fruit and vegetables are usually just as healthy as fresh ones – since they are picked out at their peak ripeness, you’ll get all the nutrients you can get from them). If you’ve been vegan for a while or even simply tried a lot of Asian cuisines, you’re probably also familiar with the creaminess of coconut milk, which makes it a great replacement to dairy milk in many recipes, as well as an essential ingredient of many curries.
The third ingredient of this recipe is one that might sound less familiar: monk fruit sweetener is a low histamine friendly sweetener extracted from the monk fruit, a small melon-like fruit which grows in Southeast Asia. As it is low-calorie and sugar-free, it has gained popularity in recent years with keto diets becoming more and more mainstream. It also is a great tool for those living with diabetes, as monk fruit has no effect on blood sugar levels (and might even reduce them).
But enough about ingredients: you’re probably wondering how this delicious recipe comes together. Well, I have good news for you: this is probably the easiest dessert you’ve ever come across. Simply gather all three ingredients together, mix them together during three minutes… And you’re done! Who said healthy had to be complicated?
I hope this low histamine vegan dessert can make the difficulties of managing a new diet more manageable. And even if a low histamine diet is not on your current list of concerns, this is still an extremely easy dessert that doesn’t sacrifice taste for convenience, and one which could become a worthy fix to those post-dinner sweet cravings on days when you don’t feel like spending hours in the kitchen. If you have any more ideas of five minute desserts, or advice for how to indulge safely on a low histamine vegan diet, be sure to let me know in the comments!
Looking for more sweet low histamine vegan recipes? Try these next!
| Prep Time | 10 minutes |
| Servings |
people
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- 2 cups organic frozen blueberries
- 1 can organic full fat coconut milk
- 2 tbsp monk fruit sweetener
Ingredients
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- Split ingredients in two bowls, stir for 3 minutes, enjoy!
Monk fruit (purchase here on Amazon) is one of the only low histamine sweeteners that exist.
