I have been eying some vegan cheesecake recipes for a while now, but the hard part is that the base is made from cashews that need to be soaked over night. Finally, I remembered to buy some cashews on a Saturday and soak them in preparation for Sunday Baking. Win for me.
1 cup dates
1/2 cup unsweetened coconut
2 tablespoons melted coconut oil
1/2 cup slivered unsalted almonds
1/2 teaspoon cinnamon
pinch of salt
3/4 cup of pistachios (unshelled, roasted, but not salted)
2 1/2 cups of cashews soaked overnight until mushy
2 tablespoons of room temperature coconut oil (or avocado oil)
2 cups unsweetened coconut
1/2 cup coconut cream
Juice of two limes – plus another full lime for decoration
1 teaspoon vanilla
1/2 cup pure maple syrup
Line a 9×9 pan with parchment paper and set aside
Like many of my other recipes, you’ll simply combine all ingredients in the “base” layer in a Vitamix until pieces are chopped well
Once combined, press mixture into the pan and pop in freezer while you prepare the cheesecake
Wash the Vitamix and combine all filling ingredients. Blend until chunks are gone.
Pour mixture over the nut base and freeze for 2-3 hours
Once solid, garnish with crushed pistachios and/or lime pieces
Keep these in the fridge or freezer to help them maintain their shape, otherwise they may spread and melt a bit
Reminder: Just becuase something is vegan doesn’t mean it’s healthy. These are clean (which is GOOD) but they should be treated as a treat because they are packed with sugar. But, of all the treats in the world, there could be much worse options 🙂
These can stay frozen for a couple of days, if they last that long. Such a good, refreshing summer treat!
When I was younger, pretty much the only fruit I would eat was apples. Other than that, no thanks! Now, I have at least an apple a day (my doctor would be so proud!) so I thought it might be fun to bake them into some healthy cookies.
These are clean and could almost pass for breakfast cookies, since they’re packed with nuts, oatmeal and fruit!
Like my other recipes, these are pretty simple and come together in about 15 minutes. The toughest part is chopping the apples. After that, it’s smooth sailing.
1 cup oatmeal (gluten-free works fine!)
3/4 cup of almond flour or coconut flour
1 ½ teaspoons baking powder
2 teaspoons of cinnamon (you can do more or less depending on your preference, but I LOVE cinnamon so the more the better!)
1/2 cup of chopped nuts (I used pecans)
Dash of Himalayan sea salt
2 tbsp melted coconut oil
1 large egg
1 tsp vanilla extract
1/2 cup agave or honey (I used honey)
2 cups diced red crisp apple
Prepare a piece of parchment paper and preheat oven to 350 degrees.
In a medium bowl, mix together all dry ingredients and set aside.
Separately, beat egg in a small bowl. Add in vanilla & honey and mix well.
Dice red apple into small chunks.
Add wet ingredients to bowl with dry ingredients and mix well.
Add apple pieces of mixture and combine well.
Scoop into 1 inch balls and bake for 12-15 minutes.
Let cool for a minute or two after you take them out of the oven, but I liked these best warm! These are not the most beautiful, I admit, but they taste good!
These can totally pass as breakfast cookies, right!?
Umm.. YUM. Seriously, what is be better than a warm, gooey, homemade oatmeal cookie? I don’t know if there’s anything better – except for maybe when the recipe is a clean one!
No butter. No oil. YES.
Obviously, this is a cookie so should be consumed as a treat. Just because it’s clean doesn’t mean it’s a diet food!
These cookies, though…they will be hard to resist. So good my husband took one bite of one and said “you have to take these to work with you tomorrow or they’ll be gone when you get home”. I guess that’s a good sign 😉
These are pretty basic. You really can’t mess them up. Also, I put chocolate chips and walnuts in mine but you really could put whatever you wanted in here. I thought about doing pistachios, but decided to just go more basic. And…yum.
1 cup of oats
3/4 cup of almond flour or oat flour
1 tablespoon of baking powder
1 teaspoon cinnamon
1/4 teaspoon pink Himalayan sea salt
1 egg white
1/4 cup of almond butter (any or any kind of nut butter)
1 teaspoon vanilla
Any “mix-ins”you desire – chocolate chips, walnuts, pecans, dried fruit…etc!
Preheat oven to 365 degrees and prepare parchment paper on a cookie sheet. Set aside.
Mix all dry ingredients together (minus the mix-ins) and set aside.
In a medium bowl, mix together all wet ingredients until well combined & almond butter is no longer chunky.
While stirring, add the wet mixture to the dry. Combine well.
Stir in mix-ins!
Scoop large balls of dough onto the parchment paper and bake for 12-15 minutes, until you start to notice the cookies becoming golden brown.