Raw Vegan Blackberry Mini Cheesecakes

Cheesecake – ugh. The best thing in the world, but not for people like me who can’t really handle cheese. Wah wah. Finally, this recipe is something I can get on board with – vegan cheesecake bites, made with cashews. Can it really be true?!?

I stole this recipe (borrowed? 🙂 ) from Little Vegan Bear’s amazing Blueberry cheesecake bite recipe.  Why blackberries instead of blue? No reason – they just caught my eye at the market this morning. Plus – aren’t they beautiful ?

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These do take some time, so make sure you have an hour or so to spend in the kitchen. Not all of the time will be prep time. These require that you create a layer, then let them set for a while before adding on the next layer. All in all, these took me about 1.5 hours. And, I only photographed one of them becuase the others were still setting, but I wanted to get the good, natural light 🙂

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Ingredients:

Base Layer:
1 cup soaked or boiled dates
1/2 cup pecans or other nuts or seeds (anything but cashews!)
¼ cup almonds
pinch of pink Himalayan salt (Or whatever salt you have – I just prefer pink!)

Cheesecake layer:
1½ cups cashews, soaked at least 8 hours – overnight is even better
¼ cup agave
¼ cup coconut oil, melted
2 tablespoons  vanilla
1 tablespoon lime juice

Blue layer:
1½ cups cashews, soaked
1½ cups blackberries
¼ cup coconut oil, melted
¼ cup agave or maple syrup

Chia jam:
2 cups blackberries (I used frozen)
2 tablespoons agave nectar
1 tablespoon lime juice
2 tablespoons organic chia seeds

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How to:

  • Add the base layer ingredients to a Vitamix or blender. Mix well until still chunky, but mixed well and most of the larger pieces are chopped.
  • Spray a muffin pan then spoon mixture into the pan. The mixture should cover the bottom of the pan but not be too thick – think 1/4 of an inch or so.
  • Pop them in the freezer to set.
  • Clean out/wipe down the Vitamix. Next, blend together the cheesecake layer. Give it a taste before you you scoop layer on to the base – depending on your taste, you may want to add another little bit of agave.
  • Once you’re happy with the taste, spoon this mixture on top of the base and put them back in the freezer while you make the next layer.
  • Again, clean out the Vitamix and blend the next layer of ingredients. Mix together the fruit layer ingredients. Again, layer. Again, freeze.
  • Next, you’re going to create the jam that goes on top. Bring blackberries (or your choice of fruit), agave and lime juice in a sauce pan to a boil. Once boiling, smoosh the berries & let the mixture simmer.
  • Add in the chia seeds and let simmer; allow the seeds to soak up the remaining liquid. This should take 10-15 minutes. Once most of the liquid is gone, allow the jam to cool.
  • Once the cheesecakes are solid, scoop a bit of the jam on top. Layer with any of your favorite superfoods – I wish I would have had some crushed pistachios to layer on top of my jam!

Happy Easter! ❤

Coconut Oil Krispies (Gluten Free, Vegan)

Happy Easter!

It would make total sense for me to make some type of Easter themed snack this week, wouldn’t it? Well, I didn’t. I don’t know why, but I was craving Rice Krispie treats. I sent my husband into the market to get me some gluten-free rice krispie-type cereal, and he came out with a really random cereal that we’ve never tried. But you know what, it worked! krispie.jpg

Rice Krispie treats are probably the easiest treat that you can make. It takes about 5 minutes to mix it together and this recipe only requires 3 ingredients. Simplllllle.

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Ingredients:

  • 1/4 cup of coconut oil
  • 1 Box of your favorite gluten-free cereal
  • 1 bag of small marshmallows

How to:

  • Melt coconut oil on the stove on low-medium heat. Once melted, add in marshmallows slowly while stirring.
  • Once thick fluffy batter is formed, remove from heat.
  • Add 1/4 of the cereal while mixing, then another forth, etc. until the full box is added.
  • Once mixed, scoop mixture into a 8×11 pan. Press down into pan. Let set for 15-20 minutes, at least, until marshmallows harden up slightly.
  • Cut into bites and eat! rk1.jpg

Green Tea Cookies (Matcha!)

Ok, round 2 of baking with matcha = success!

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Once I made the Pistachio Protein balls, I decided I wanted to try actually baking something with matcha to see how the flavors tasted coming out of the oven. I was not disappointed!

These green tea cookies are based off a recipe I found on Pinterest by Fortune Goodies. Just a few simple swaps from this delicious recipe to make these cookies clean & a bit healthier. I’ve gotta say, she nailed this recipe and hers were much prettier!

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PS If you haven’t read about the health benefits of matcha, I would highly encourage you to do so. Read about it here,  here, or  here – or run a few Google searches. There’s no denying matcha is a superfood powerhouse. I’ve been trying to replace my morning coffee with cashew milk matcha lattes. It works about half of the time. I just LOVE coffee!

Ingredients:

  • 2 cups organic coconut flour
  • 2 tablespoons matcha green tea powder (I prefer this one, from David’s Tea – aka my fav place in the world)
  • 1 teaspoon baking powder
  • 1/2 cup melted organic coconut oil
  • 1 cup organic maple syrup or agave
  • 1 cup unsweetened organic applesauce
  • 1 teaspoon almond extract (optional)

How to:

  • Preheat oven to 350 degrees.
  • Mix together all dry ingredients – matcha, flour and baking powder. (Isn’t this so pretty!??) 1.jpg
  • In a seperate bowl, melt together coconut oil & maple syrup. Add wet ingredients into dry ingredient bowl and mix until well combined. I did this by hand, but a small hand mixer would help! 2.jpg
  • Roll dough into about 24 balls, 1 inch around.
  • Bake for 12-14 minutes, or until they start to brown a bit on the edges. (Only a bit! You want these to keep the lovely green color!)
  • Let these cool for a few minutes.
  • If you want some added sweetness, drizzle some melted white chocolate or frosting across these. Don’t go overboard if you are trying to keep these on the healthier side. They are already fairly sweet and don’t need too much added sugar.

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Pistachio Matcha Protein Balls (Clean, healthy, Gluten-free, no bake)

A co-worker has been requesting that I bake with matcha for some time now, though I’ve been nervous to try it. Matcha is not cheap when it comes to tea and I was nervous that it wouldn’t taste sweet enough without any added or artificial sugars. However, I just went for it … (YOLO)… and these were a huge hit!

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For a first go at baking with matcha, I have to say I’m pretty impressed with the results. The green color of these is natural  from the matcha – they would have been the perfect St. Patrick’s Day treat. I guess there’s always next year!

balls1.jpgThese were super quick to make. I put them in the freezer to set, but you could have eaten them right away. This recipes makes about 12 balls depending on size.

Oh, the best part? These are low calorie and HIGH protein, so they make for a great post workout snack or a healthy after-lunch treat. I’m estimating these bad boys come in around 125 calories each.

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Ingredients:

  • 1/2 cup raw cashews
  • 1/2 cup unsweetened coconut
  • 1 1/2 scoops any plant based, vegan protein powder (I used Sun Warrior, a personal fav!)
  • 2 heaping tablespoons of Matcha (If you didn’t know, I’m obsessed with David’s Tea – this matcha is great, and they have a few “flavored” options too)
  • 2 heaping tablespoons of organic coconut flour
  • 2 tablespoons pure organic maple syrup (could sub Agave if you prefer)
  • 2 tablespoons extra virgin coconut oil, melted
  • 1-3 teaspoons of water
  • 1 cup of crushed shelled pistachios (to make sure these are clean, just use plain pistachios – not roasted or salted) balls1.jpg

How to: (Told you these were super easy)

  • In a food processor, blend together cashews, coconut, protein, matcha, and coconut flour until well combined and powdery.
  • Add in melted coconut oil and maple syrup. Blend for a few seconds until a heavy dough starts to form.
  • Scoop all of the mixture out and put in a seperate bowl or onto parchment paper so it’s easier to grab and roll the dough into balls.
  • At this point, if the dough isn’t sticking together, add a teaspoon of water at a time, mixing in between, until you’re able to roll these into balls. They should be dry enough, though, that they will stay together on their own and not melt all over the plate.
  • Put all crushed pistachios on a plate and roll the dough around on the plate, pushing the pistachios into the dough.
  • Set these in the freezer to set. This should only take 15 minutes or so.
  • Eat and enjoy!!

 

Peanut Butter Banana Oat Bread (Clean, healthy!)

At my job, we’re lucky enough to have tons of snacks. They’re not healthy snacks, but tons of snacks in general.

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At least, though, they drop off a huge basket full of bananas every week. By the end of the week, there are always a few left over. Rather than tossing them sometimes I take them home to use for baking. (Hey, work…I hope thats ok).

b2.jpgI woke up this morning thinking I wanted to make some type of break or breakfast bar and this one hits the spot. With peanut butter as a main ingredient, how could it not?

b1.jpgIngredients:

  • 1-2 ripe bananas (Fun fact: if you have non-ripe bananas, you can put them in the oven for 30 min. at 350 degrees and they’ll brown right up!)
  • 2 eggs
  • 1/2 cup coconut or oat flour
  • 1 cup of rolled oats
  • 1/2 cup peanut butter (can use almond butter or any other nut butter if you’d like!)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1 tablespoon maple syrup
  • Extra banana slices as you’d like! b3.jpg

How to:

  • Preheat oven to 350 degrees. Spray a pan with coconut oil spray and set aside.
  • Mash bananas until they are a weird gross mush.
  • Add eggs and mix well.
  • Add peanut butter to the mixture and combine well. Add maple syrup and vanilla and mix well.
  • In a seperate bowl, mix together flour, oats and baking powder. Slowly, add the dry ingredients to the we ingredients.
  • Pour mixture into a prepared 8×8 pan to make breakfast bars, or a bread pan to make bread. (Note: bread will be thick! And you’ll need to bake it for an additional 5-6 minutes)
  • Bake for 35 minutes or until edges are slightly browned.
  • Let cool and eat!

Thin Mint Cookies (Protein packed, gluten free, clean!)

Its Girl Scout cookie season!(!!!!!)

When I was younger, my dad would buy boxes of Thin Mints and put them in the “outside freezer”, which meant we could only have them as an extra special treat. I was never a huge fan, but it seems as though Thin Mints have the biggest following & the most hype.

So, I set out to see if I could replicate these using mocha & chocolate protein powder, and kind of nailed it on the first try. Coworkers loved these and my husband ate a whole tray before I could get home from work the next day, so safe to say – yes, nailed these. 5.jpg

These are simple, no bake cookies and are made with super healthy ingredients. While you shouldn’t really eat the entire tray in one day (ahem, Bob…) they’re still pretty good for you! (Especially post workout, when your body needs extra protein!)

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Ingredients:

  • 2 cups oat flour or coconut flour
  • 1/2 cup dark cocoa
  • 1/4 cup agave or maple syrup
  • 1 – 2 scoops of protein powder (I used Amazing Meal Cafe Mocha protein powder)
  • Peppermint extract
  • 1/2 cup nut butter (I used Cashew butter)
  • 3-4 tablespoons (or more) Coconut milk or Almond Milk
  • 1 block dairy free dark chocolate (optional!)

How to:

  • In a medium bowl, melt nut butter for a few seconds in the microwave and then add in Agave. Add a few drops of peppermint extract per your taste. Mix well.
  • In a seperate bowl, combine all dry ingredients – flour, cocoa, protein powder.
  • Slowly, add dry ingredients in to wet ingredients and continue to stir. Mixture will be powder-y and thick. Like this. Mmm.

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  • Once combined, add in almond milk tablespoon by tablespoon until the batter becomes moldable.
  • Using your hands, form small balls of dough and line on parchment paper. Pop them in the freezer while you melt the dark chocolate.
  • In a microwave safe bowl, melt dark chocolate. (I put the chocolate block in the microwave for 30 seconds at a time, stirred, 30 more seconds, etc.)
  • Using a spoon, spread the melted chocolate over the cookies.
  • Put them in the freezer again to set.
  • This recipe makes anywhere from 12-24 cookies, depending on the size. Keep in the “outside freezer” to preserve 🙂

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Enjoy!

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