No-Bake Almond Butter Caramel Cheesecakes (V + DF + GF)

The CREAMIEST dairy-free cheesecake you will ever eat!

I LOVE cheesecake, I’ve loved it my whole life, it’s my all time favorite dessert!

If you asked any of my family or friends they would tell you without hesitation how much I love the original sweet treat.

The other day I was messing around in the kitchen trying to make a healthier version of my favorite dessert and came up with THIS!

When I took these out of the freezer I let the cheesecakes soften to room temperature and cut into them only to find out they had a texture just as creamy as the OG recipe! I broke through the crust and it was the most buttery crumbly crust you could ever imagine.

It instantly melted in my mouth.

If this cheesecake recipe passed my standards, I promise it will make your taste buds jump for joy!

Let’s get to the recipe!

No-Bake Almond Butter Caramel Cheesecakes

Ingredients:

Crust:

  • 1/2 cup gluten-free oats
  • 8 dates (whole + pitted)
  • 1/2 cup raw unsalted almonds
  • 1 1/2 tsp cinnamon
  • 1/4 cup almond 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

Caramel Sauce:

  • 1 recipe of my ‘Healthy Caramel Sauce‘ (you will have left over sauce that you can keep in an air tight container in the fridge for a week.)

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, almonds, cinnamon, and almond 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 30 minutes have passed.

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 ‘Healthy Caramel Sauce’ 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.
Caramel, cheesecake, and almond butter… is there anything better?!
I don’t think so!

Enjoy!!

Advertisements

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!!


Coconut Flour Chocolate Chip Banana Muffins (DF + GF)

These ‘Coconut Flour Chocolate Chip Banana Muffins’ are grain-free and dairy-free without sacrificing any of the flavor you love!

Ever wonder what you’re going to make with that coconut flour that’s been sitting in your cupboard for the past 3 months collecting dust?

I know that I’ve had terrible luck in the past baking with coconut flour. It’s an art that took me years to master, but I’ve finally perfected it!

My love of baked goods and healthy eating have come together to make this masterpiece, and it truly is a masterpiece.

These ‘Coconut Flour Chocolate Chip Banana Muffins’ are so moist and full of flavor you’ll catch yourself wondering how in the world they’re so healthy!

A muffin recipe that is free from dairy as well as gluten, and are still arguably the best banana muffins out there?!

I’m pretty proud of this one!

Made with coconut flour, bananas, coconut oil, eggs, df vanilla yogurt, and sweetened with agave these muffins are perfectly sweet with chocolate chips in every bite.

Bananas and chocolate are a match made in heaven. Am I right?!

Coconut Flour Chocolate Chip Banana Muffins

Ingredients:

  • 1 cup coconut flour
  • 1/2 tsp pink salt
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 2 spotted bananas
  • 1/4 cup coconut oil (melted + cooled to room temp)
  • 2 tsp pure vanilla
  • 1/4 cup raw blue agave
  • 3 eggs
  • 5.3 oz container of vanilla dairy-free yogurt (I use SO delicious brand)
  • 1/2 cup enjoy life mini chocolate chips

How to make…

Step 1: Preheat oven to 350 degrees, and line muffin tin with paper cups or parchment paper.

Step 2: In a small bowl mix together all the dry ingredients. This includes the coconut flour, pink salt, baking powder, baking soda, and cinnamon.

Step 3: In a large bowl combine all the wet ingredients. This includes the bananas, coconut oil (make sure after it’s melted you wait to add it until it comes to room temperature), vanilla, agave, eggs, and yogurt. Beat together with a hand mixer until all the banana chunks are gone.

Step 4: Slowly add in the dry mixture until completely combined.

Step 5: Fold in the chocolate chips.

Step 6: Fill muffin cups about 3/4 full and bake for 20 minutes or until the tops are golden brown.

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!

Almond Joy Energy Balls (DF, GF)

A chewy chocolaty bite sized snack that gives you energy for hours!

Ever get in that mid day slump?

Yeahh, me too.

Usually by 2 pm you can find me by the nearest coffee maker brewing my 2nd or 3rd cup of coffee. Not my best habit, I know.

But lately I’ve been really into making a quick snack and enjoying it with my afternoon cup of coffee.

This week I came up with THESE and I think it might be the best thing I’ve ever done.

ALMOND JOY ENERGY BALLS!

Chocolate, almonds, AND coconut.

Yes, please!

Almond Joy Energy Balls

Ingredients:

  • 1 cup unsalted almonds
  • 10 pitted medjool dates
  • 1/2 tsp pink salt
  • 2 tbsp ground flax seed
  • 3 tbsp 100% cacao
  • 1 tsp pure vanilla
  • 1 tbsp raw unfiltered honey
  • 1/2 cup unsweetened shredded coconut

How to make…

Step 1: In a food processor add the dates and almonds until finely chopped.

Step 2: Add in the remaining ingredients except the shredded coconut and blend until they’re completely combined.

Step 3: Refrigerate mixture for 20-30 minutes.

Step 4: Roll mixture into balls about 1 inch by 1 inch.

Step 5: Fill a small bowl with the shredded coconut and then cover the energy balls in the coconut.

Step 6: Keep in an airtight container in the fridge for 5-7 days.

Enjoy!!


Edible Chickpea Chocolate Chip Cookie Dough (DF, GF)

Edible Chickpea Chocolate Chip Cookie Dough

Ingredients:

  • 8 tbsp oat flour (gluten-free)
  • 4 tbsp maple syrup
  • 4 tbsp cashew butter
  • 6 tbsp Enjoy Life mini chocolate chips
  • 2 tbsp almond milk
  • 1/4 tsp pink salt
  • 1 tsp pure vanilla extract
  • 1 cup chickpeas
  • 1 tbsp coconut sugar

How to make…

Step 1: In a small mixing bowl combine the oat flour, coconut sugar, and pink salt.

Step 2: In a food processor blend together the chickpeas, maple syrup, cashew butter, almond milk, and vanilla extract.

Step 3: Combine the dry and wet ingredients. Stir in the chocolate chips.

Step 4: Put the cookie dough in an airtight container and refrigerate for 30+ minutes.

Enjoy babes!!


Almond Butter Chocolate Chip Cookies (DF, GF)

Almond Butter Chocolate Chip Cookies 

Ingredients: 

  • 1 egg
  • 3/4 cup all natural creamy almond butter
  • 2 tbsp avocado oil
  • 2 tbsp unsweetened vanilla almond milk
  • 2 tsp pure vanilla extract
  • 1/3 cup coconut sugar
  • 1/2 tsp pink salt
  • 1 tsp baking soda
  • 6 tbsp coconut flour
  • 3/4 cup Enjoy Life mini dairy-free chocolate chips

How to make…

Step 1: Preheat the oven to 350 degrees.

Step 2: In a large mixing bowl combine all the wet ingredients. 

Step 3: In a small mixing bowl combine all the dry ingredients. 

Step 4: Add a small amount of the dry mixture to the wet mixture at a time folding in the dry ingredients with the wet ingredients until the dough is formed. 

Step 5: Fold in the chocolate chips.

Step 6: Chill the dough in the refrigerator for 30 minutes. 

Step 7: Grease or line your cookie sheet. 

Step 8: Place 2 tbsp sized cookies on the cookie sheet about 1 1/2- 2 inches apart. 

Step 9: Bake at 350 degrees for 8-10 minutes.

Enjoy babes!!

create_from_blank_twitter_image (3)