Vegan "Cheesecake"

Traditional cheesecake is very rich and extremely fattening. It has no redeeming quality, other than being completely delicious. This "cheesecake" is vegan, gluten free and taste pretty darn close to the real thing. It's a wonderful make-ahead option and keeps in the refrigerator for several days. Simply top with fresh fruit or fruit sauce before serving. Tiny mason jars are a great option because you can bake, store and serve in the adorable jars.

Vegan "Cheesecake"

Makes 8 - 4 ounce servings

Crust:

3/4 cup raw almonds

1/2 cup shredded organic coconut

1 1/2 tablespoons maple syrup

1/2 teaspoon vanilla extract

1/2 teaspoon salt

Preheat oven to 350 Fahrenheit. Process almonds and shredded coconut in a food processor until they become a fine meal. Add remaining ingredients until just combined, however do not over-process, you want the mixture to be crumbly. Drop about 1 1/2 tablespoons of crust mixture into each 4 ounce mason jar. Using the bottom of a small juice glass or shot glass, slightly press the crumb mixture down into the mason jar so it forms a nice even crust.

Filling:

2 - 8 ounce containers of Trader Joe's Vegan Cream Cheese (*see note for substitute)

1 teaspoon lemon zest

1 tablespoon lemon juice

1/3 cup organic sugar

1/2 teaspoon vanilla extract

pinch of salt

In a medium bowl, blend all filling ingredients together until smooth and creamy. Spoon about 2 1 /2 tablespoons of filling into each mason jar and smooth out the top as desired. Place jars onto baking sheet and bake for 25-30 minutes until they are set, but still jiggly in the middle. While the mini "cheesecakes" are baking, it's time to make the blueberry sauce.

Blueberry Sauce:

1 cup fresh blueberries

3 tablespoons orange juice

1-2 tablespoons organic sugar (optional)

1/2 tablespoon cornstarch

Combine all blueberry sauce ingredients in a small saucepan and heat over medium heat, stirring, until thick. Remove from heat and pour into a small bowl to cool slightly.

Spoon slightly cooled blueberry sauce over each mini cheesecake and cover with mason jar lid. Place covered mini mason jars in refrigerator to chill for a minimum of 1 hour or overnight if possible.

Enjoy!

*Tofutti Better Than Cream Cheese is the substitute for Trader Joe's Vegan Cream Cheese in this recipe.

All Natural Sweet Potato Dog Treats

Clean eating means putting fresh, healthy, non-processed foods into our bodies. This philosophy should extend to all members of our family, even the furry ones. The best way to ensure my two dogs are eating healthful, preservative free snacks is to make them at home. Max and Maya go crazy over these all natural, vegetarian, grain free, gluten free, easy to make treats. 

What makes these dog cookies unique is the combination of sweet potato and coconut flour. Sweet potatoes not only taste great, but they are loaded with nutrients and they make a healthy addition to your dogs diet. Coconut flour is high in fiber. It's also a great source of protein, iron and is naturally gluten free. The ingredients in this recipe can also help benefit your pups digestion, skin and coat.

All Natural Sweet Potato Dog Treats

Makes approx. 36 cookies

1 large sweet potato

3 tablespoons creamy organic peanut butter

2 tablespoons honey

1 egg

1 cup coconut flour

1 tablespoon organic virgin coconut oil

Peel and cut sweet potato into 1 inch chunks. Place sweet potato pieces into a microwave safe bowl, cover with a paper towel and heat for 4-6 minutes until soft. Mash using a potato masher and let cool.

Once sweet potato is cool add peanut butter, honey and blend with a wooden spoon. In separate bowl lightly beat egg and then stir into potato mixture. Gradually stir in flour until just combined. Add one tablespoon coconut oil and use hands to mix until a smooth dough forms. Separate into 2 balls, wrap in plastic wrap and chill for 30 minutes.

Preheat oven to 350 degrees. Sprinkle light coconut flour on work surface and roll out dough, on ball at a time. Sprinkle additional flour on dough and rolling pin as needed to prevent dough from sticking. Cut into shapes with cookie cutters. Place cookies on parchment paper lined cookie sheets and bake 20-30 minutes until slightly golden. 

Cool completely on wire racks. These dog treats cool to a semi-firm. Store in an airtight container in the refrigerator for one week or in the freezer for up to six months.

"Bone" Appetit!

Dark Chocolate, Coconut and Almond Hearts of Joy

One of my favorite childhood candy bars was Almond Joy. Sweet chewy coconut, toasted almonds and milk chocolate. However, that was a long time ago and I don't eat that kind candy anymore. I found this healthy, decadent recipe from TastyYummies and it's soooo good.

I added the crunch of roasted almonds and added a pinch of Hawaiian Red Alaea Sea Salt to the tops. Healthy ingredients like 100% cacao chocolate, organic coconut and maple syrup bak this a guilt free candy. There is no refined sugar, it's vegan, gluten free and literally melts in your mouth.

I usually use candy molds because I love making themed shapes, but you can also use mini muffin pan and add cupcake liners. The cupcake liners make the candy easy hold and eat without getting chocolate all over your fingers! 

Dark Chocolate, Coconut and Almond Hearts of Joy

Makes 12-15 hearts or mini cups

Coconut Filling:

2 1/2 cups (8-oz bag) 100% organic shredded coconut - unsweetened

1/2 cup melted organic virgin coconut oil

1/4 cup organic maple syrup

1 teaspoon vanilla extract

Chocolate Topping:

6 ounces organic dark chocolate baking bar - 100% cacao, unsweetened

1 tablespoon organic virgin coconut oil

1/3 cup organic maple syrup

Roasted almonds (see below) - coarsely chopped

Pinch of Hawaiian Red Alaea Sea Salt (optional)

Roast almonds in a 300 degree oven, for about 15 minutes or until a nice nutty smell wafts from the oven. Watch them carefully because they could burn quickly. Once cooled, give the almonds a course chop.

In a large mixing bowl, combine all the coconut filling ingredients and mix until well combined. Scoop 1 tablespoon of coconut filling into the bottom of a candy mold or a mini muffin pan lined with paper liners. Using your fingers press the coconut mixture down into the candy mold, try to make sure its evenly pressed. Place in freezer on a flat surface until frozen, about 30 minutes.

After 30 minutes (when the coconut is frozen) it's time to make the chocolate topping. Melt chocolate with 1 tablespoon coconut oil in the microwave at 10 second intervals, stirring in between intervals. When the chocolate is melted, smooth and silky, add the maple syrup and stir until well combined. 

Take the coconut filled candy molds out of the freezer and spoon chocolate mixture over the top. Top with roasted almonds, a pinch of sea salt or any other topping you fancy and place back into the freezer to chill for another 30 minutes. 

You will be delighted by how delicious "healthy" can be. Store chocolates in an airtight container, between layers of parchment paper, in the refrigerator. Keep chilled because these candies will start to get soft at room temperatures above 76 degrees Fahrenheit.

Hope you enjoy!

Pumpkin Crème Brûlée

Mix, bake, chill and enjoy. It's as easy as that to have decadent Crème Brûlée. As a twist for the holidays, I decided to make a Pumpkin Crème Brûlée. After serious contemplation on the best cream, egg to pumpkin ratio, I made a decision, and it turned out delicious. This creamy custard has the essence of pumpkin pie, but with a lighter, more velvety feel. Since there is no crust, this is a great gluten free dessert option. Wait a minute there is a crust, but it's made from caramelized sugar and it's on top. How can you go wrong with that? This seasonal delight is ultra simple and can be made a day ahead. I highly recommend investing in a small butane kitchen torch if you want to enjoy Crème Brûlée at it's finest. The best part, besides eating it of course, is torching the sugar on top! 

Pumpkin Crème Brûlée

2 cups heavy cream
8 egg yolks
1/2 cup organic sugar (plus more to sprinkle on top)
1 tablespoon organic brown sugar
1/2 cup organic pumpkin
1 vanilla pod (I used Madagascar Bourbon)
1/4 teaspoon cinnamon (I used Vietnamese Cinnamon)
1/8 teaspoon fresh ground nutmeg

Take your eggs and cream out of the refrigerator about 15 minutes ahead of time. The eggs and cream should not be too cold.

Preheat oven to 325.

Whisk together egg yolks and 1/2 cup sugar in a medium mixing bowl until smooth and creamy. Whisk in 1 tablespoon brown sugar. Next stir in pumpkin, spices, fresh vanilla and blend well. Add cream and gently stir to combine, taking care not to mix quickly so as not to introduce extra bubbles. 

Place un-filled ramekins in baking or casserole dish and fill with hot water half-way up the sides of ramekins. Pour mixture into ramekins.

Bake 40-55 minutes, checking every 5 minutes after 30 minutes. Bake until the custards are just set in the center but not stiff.

Remove from baking dish and place ramekins onto clean dish towel to dry, set and cool.  Allow to sit for 15 minutes. Place in refrigerator for at least 2-3 hours to cool completely.

When ready to serve, sprinkle a thin layer of organic sugar over the top. Using a kitchen torch, caramelize the sugar. Even better, invite your guest to torch their own ramekins. 

Enjoy!