No-Bake PB + J Cheesecakes (V + DF + GF)

A childhood favorite with a fun twist!

The smoothest creamiest cheesecake with a thick peanut butter crust covered in sweet raspberry chia seed jam.

Dreams do come true!

This cheesecake is the easiest most delicious no-bake treat.

Perfect for summer time!

No-Bake PB + J Cheesecakes

Ingredients:

Crust:

  • 1/2 cup gluten-free oats
  • 8 dates (whole + pitted)
  • 1/2 cup peanuts
  • 1 1/2 tsp cinnamon
  • 1/4 cup all natural creamy peanut butter

Cheesecake Filling:

  • 2 tbsp lemon juice
  • 1/3 cup raw blue agave
  • 1/2 cup full fat coconut milk (canned)
  • 1/3 cup coconut oil
  • 1 1/2 cup raw cashews (quick soaked)
  • 2 tsp pure vanilla

Raspberry Chia Seed Jam:

  • 1/2 a recipe of my Raspberry Chia Seed Jam (you will have some left over jam that you can store in an airtight mason jar for a week or so.)

How to make…

Step 1: Grease a muffin tin with coconut oil (or any oil of choice).

Step 2: Quick soak cashews by putting them in a large bowl and covering them completely in hot water. Soak them for 30+ minutes. Set aside.

Step 3: While the cashews soak combine all the ingredients for the crust in a food processor. This includes the oats, dates, peanuts, cinnamon, and peanut butter. Blend until the mixture is completely combined. It will still have a crumbly texture, this is what we want.

Step 4: Take about 1 1/2 – 2 tbsp of the crust mixture pressing it down firmly in the muffin cups creating a sturdy crust.

Step 5: Drain the cashews after about 30 minutes have passed. Make sure to rinse the cashews.

Step 6: In a food processor combine all the ingredients for the cheesecake filling. This includes the lemon juice, agave, coconut milk, coconut oil, cashews, and vanilla.

Step 7: Blend completely until it’s smooth and creamy!

Step 8: Cover the crust with the cheesecake filling until the muffin cup is 3/4 of the way full.

Step 9: Top with the ‘Raspberry Chia Seed Jam’ and swirl in.

Step 10: Chill in the freezer for 2 + hours.

Notes:

  • To take cheesecakes out use a butter knife around the cheesecake a couple times and use the leverage of the knife to pop the cheesecake out.
  • In an air tight container they keep in the freezer for 2-3 weeks.
  • If you can’t wait for the cheesecakes to soften to room temperature then you can microwave them for 10 seconds.

Enjoy!!

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Loaded Breakfast Cookies (DF + GF)

Crunchy on the outside, soft and gooey on the inside, the perfect cookie!

Cookies that are so healthy you want to eat them for breakfast?

You’ve come to the right place!

I’m all for eating cookies for breakfast, and for that matter, lunch and dinner as well!

Cookies are ALWAYS the right choice in my book.

Let’s get to the recipe.

Loaded Breakfast Cookies

Ingredients:

  • 2 cups gluten-free oats
  • 1/4 cup gluten-free oat flour
  • 1/2 tsp pink salt
  • 1 tsp cinnamon
  • 2 tbsp ground flax
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 tsp pure vanilla
  • 3/4 cup creamy almond butter
  • 1 egg
  • 1/4 cup raw blue agave
  • 3 tbsp unrefined virgin coconut oil (melted + cooled)
  • 1/2 cup dried cranberries
  • 1/3 cup pumpkin seeds
  • 1/2 cup unsweetened coconut flakes

How to make…

Step 1: Preheat the oven to 350 degrees, and grease a cookie sheet with coconut oil or any oil of your choice.

Step 2: In a small bowl mix together the oats, oat flour, pink salt, cinnamon, flax, baking soda, and baking powder.

Step 3: In a larger bowl whisk together the vanilla, almond butter, egg, agave, and coconut oil.

Step 4: In small amounts at a time fold in the dry ingredients with the wet ingredients until they are completely combined.

Step 5: Add in the cranberries, pumpkin seeds, and coconut flakes.

Step 6: On the greased cookie sheet put 2 tbsp sized cookies down about an inch away from each other.

Step 7: Bake for 8 minutes or until the cookies are golden brown.

These cookies are basically a more convenient and delicious version of oatmeal!

Notes:

  • Store in an air tight container.
  • I keep mine in the freezer and heat them up in the microwave for 10-15 seconds when I want to eat one.

Enjoy!!


Healthy Caramel Sauce (V, DF, GF)

Put on top of your favorite dessert, use it as a dip for fruit, eat it straight out of the jar, the possibilities are endless!

Healthy Caramel Sauce

Ingredients:

  • 14 dates (whole + pitted)
  • 1 tsp pink salt
  • 2 tsp pure vanilla extract
  • 1/2 cup (room temp) unsweetened almond milk
  • 1/4 cup coconut sugar

How to make…

Step 1 & Done: In a food processor blend all the ingredients on high until all the date pieces are completely blended and the sauce looks as smooth as caramel.

Notes:

  • Make sure the dates are soft. If not, you can soften them by soaking them in hot water for 10-15 minutes.
  • Keeps in an air tight container for 1 week in the refrigerator.

Enjoy!!


Nuts For Chocolate Granola Bars (DF, GF)

You can ALWAYS have chocolate for breakfast, especially when it looks this good!

Whoever said healthy food had to be boring?!

Well, whoever said it was very very wrong! You won’t find me eating anything bland or tasteless here.

If you’ve ever had a Kind Bar and/or a Chewy Quaker Granola Bar than you will be able to imagine combining those two flavors and getting THIS magnificent bar.

I’m truly nuts about these granola bars!

See what I did there… nuts.

Hahaha, sometimes I like to think I’m funny.

These bars are the perfect combination of chewy and crunchy, as well as sweet and salty. You can’t go wrong!

I mean come on…

Chewy chocolate granola bars with crunchy nuts and sweet honey?!

This granola bar is what dreams are made of!

Nuts For Chocolate Granola Bars

Ingredients:

  • 2 tbsp chia seeds
  • 1/3 cup pumpkin seeds
  • 1/2 cup cashews
  • 1/2 cup sunflower seeds
  • 1/3 cup pistachios
  • 1/2 cup almonds
  • 1 cup puffed rice cereal
  • 1 1/2 tsp cinnamon
  • 1/2 cup Enjoy Life chocolate chips
  • 1/3 cup dried cranberries
  • 1/2 cup gluten-free quick oats
  • 1 tbsp pure vanilla
  • 1/4 cup raw unfiltered honey
  • 1/2 cup brown rice syrup

How to make…

Step 1: In a large bowl combine all the dry ingredients. This includes the chia seeds, pumpkin seeds, cashews, sunflower seeds, pistachios, almonds, puffed rice cereal, cinnamon, dark chocolate chips, dried cranberries, and quick oats. Set aside.

Step 2: In a saucepan on high heat bring all wet ingredients to a boil. This includes the vanilla, honey, and brown rice syrup.

Step 3: Once the wet ingredients have come to a boil quickly remove it from the heat as it hardens quickly.

Step 4: Pour the hot mixture over the dry ingredients you set aside previously folding it in until all the dry ingredients are completely covered and the chocolate chips have mostly melted.

Step 5: Transfer the mixture into an 8×8 baking dish lined with parchment paper. You’ll want extra parchment paper hanging over the sides of the pan because this will make the bars easier to take out.

Step 6: Press the mixture down firmly and allow to cool for 40+ minutes at room temp or 25+ minutes in the fridge if you can’t wait!

Step 7: Remove the granola bar mixture by holding the parchment paper and placing on your counter top or any flat surface.

Step 8: Cut the mixture into whatever size granola bars you desire.

Enjoy!!

Grab a bar before they’re gone!