Dessert

Grain-Free Cranberry Orange Bread

It’s DAY 3 of the Thanksgiving series! Today, we have a quick and easy dessert that everyone will love: cranberry orange bread! You can serve this alongside all of those pies that you will have and it will definitely be a hit. It is a little lighter and slightly less sweet than a pie, so maybe this can be a little night cap after a long day of stuffing your pie hole.

Grain-Free Cranberry Orange Bread

I like to use cranberries in different ways, other than just your average cranberry sauce. Not that there is anything wrong with the traditional cranberry sauce, calm down Thanksgiving purists. Most of the homemade cranberry recipes I’ve seen include orange juice in making of the sauce, so why not add that flavor in the bread? I knew you would agree.

Grain-Free Cranberry Orange Bread

Grain-Free Cranberry Orange Bread

This pretty loaf is studded with fresh cranberries and has a nice punch of that orange flavor. It is sweet, but not sickeningly. My favorite part is when you cut into it and see all of the pretty cranberries floating around in there. My go-to way of enjoying this dessert/breakfast/snack is toasted with a tiny bit of butter and honey drizzled on top.

Grain-Free Cranberry Orange Bread

Grain-Free Cranberry Orange Bread

I think this would make a perfect day-after-Thanksgiving breakfast. With a little leftover turkey on the side. Is that weird? Eh, whatever, you eat cranberry sauce with your turkey, right? So why not cranberry bread?

Once again, we agree.

 

Grain-Free Cranberry Orange Bread

Yield: Makes 1 standard loaf

Ingredients

  • 3/4 cup almond flour
  • 1/2 cup coconut flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 4 large eggs
  • 1/2 cup freshly squeezed orange juice
  • zest of 1 orange
  • 1/4 cup real maple syrup
  • 2 tsp vanilla extract
  • 1/3 cup melted coconut oil
  • 1 cup fresh cranberries

Instructions

  1. Preheat the oven to 350 degrees. Grease a loaf pan with coconut oil or cooking spray.
  2. In a large mixing bowl, whisk together all of the ingredients except for the cranberries. Whisk until you have a smooth batter with no lumps.
  3. Stir in the cranberries with a spoon or spatula.
  4. Pour the batter into the loaf pan and bake for 40-45 minutes, until brown on top and cooked through. You should be able to stick a knife in the center and it come out clean.
  5. Remove from the oven and let it cool in the pan for 10 minutes.
  6. After slightly cooled, invert onto a cooling rack and let it cool completely before cutting into it.
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[Grain-Free] Toasted Coconut + Almond Biscotti

Solely because of the fact that I love coffee as much as I do, I’m kind of shocked that this is my first time making biscotti. It’s pretty much the best for coffee dunking. And said coffee dunking is happening riiiight now on this chilly Saturday morning. Complete with a pretty vegetable + egg scramble and my favorite comfy-cozy socks. I’m enjoying this slow morning before a crazy day full of tailgates and football. Ahem, wreck ‘em Tech.

Grain-Free Toasted Coconut and Almond Biscotti

Grain-Free Toasted Coconut and Almond Biscotti

You guys, the toasted coconuty-ness (that’s totally a word) of these little biscotti bites of Heaven is insane. I’ve decided that coffee and coconut just go together. BFF’s for sure, almost as close as PB and chocolate. Almost. I kept them grain-free by using my tried and true faves: almond flour and coconut flour. With some toasted coconut and sliced almonds in there for good measure. Oh oh oh, and they are free of refined sugar! Score. I used honey instead of sugar because that’s how I roll.

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Toasted Coconut & Almond Biscotti

Biscotti is meant to be super crunchy, which is exactly how I DO NOT like my cookies. Cookies should be soft and chewy, biscotti should be crispy and crunchy. So take my word for it, these crispy and crunchy biscotti need to be dunked in something. I prefer coffee, but take your pick of anything steamy and cozy. Get crazy with hot tea, warm milk, whatever your little heart desires.

Grain-Free Toasted Coconut and Almond Biscotti

Oh mylanta, SO good. And crunchy and crumbly and sweet and perfect.

Grain-Free Toasted Coconut and Almond Biscotti

So here is your agenda for the day –>

1. Make this biscotti
2. Brew yourself a nice STRONG cup of coffee (with your fav creamer if you must)
3. Dip biscotti into coffee
4. Transport the drippy and crumbly goodness straight to your face hole
5. Repeat with at least 3 biscottis, because it’s Saturday and you do what you want
6. Sit back and think of how awesome your day is going to be

Grain-Free Toasted Coconut and Almond Biscotti

Happy weekending, my friends!

 

[Grain-Free] Toasted Coconut + Almond Biscotti

Yield: Makes 15-18 pieces

Ingredients

  • 1/2 cup unsweetened shredded coconut
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup sliced almonds
  • 1 tsp baking powder
  • 3 tbsp honey
  • 2 large eggs
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  1. Preheat the oven to 300 degrees. Line a baking pan with parchment paper.
  2. To toast the coconut, heat a small skillet over medium heat and add the coconut to a dry pan. Stir frequently for about 5 minutes, until the coconut turns a light brown color. Be careful because coconut burns very quickly, you have to keep an eye on it.
  3. Once toasted, remove the coconut from the pan or else it will keep browning and will scorch.
  4. In a food processor, add all of the ingredients except for the sliced almonds. Turn the food processor on until the mixture starts to come together to form a dough.
  5. Remove from the processor and transfer into a large bowl. Gently stir the sliced almonds in with a spoon, or just use your hands to incorporate.
  6. Once the dough is mixed, form it into a flat loaf in the middle of a baking sheet. It will be about 12 inches long and 6 inches wide. It will be about 1/2-3/4 inch thick (about the thickness of your index finger). I hope that makes sense -> see picture above.
  7. Bake at 300 degrees for 25 minutes, then remove from the oven and let cool for 10 minutes.
  8. Cut into 1/2-3/4 inch thick slices, lay each slice on its side.
  9. Put the slices back into the oven for 30 minutes, until golden brown and very crunchy.
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Grain-Free Pumpkin Almond Bread

This whole time change situation is messing with my brain. ALREADY. The fact that it is dark at 6pm is just unnecessary, it makes me want to be in bed at about 6:30pm. Oy ve. Kenny always rolls his eyes when I say this, but I swear I have seasonal affective disorder. Okay fine, that’s probably super dramatic, but for real. I have to make a real effort to keep my mood up and think happy thoughts during the winter. Am I weird? Or do you guys experience this too?

At least I have this seriously delicious pumpkin bread to cheer me up and keep me warm.

Grain-Free Pumpkin Almond Bread

For this bread, I went back to my cinnamon banana bread to get a little inspiration. I love the texture and taste of that bread, so I adapted that recipe to fit this one. It is actually fairly similar, the biggest change being the swap of bananas for pumpkin puree. The pumpkin version comes out super soft, but not too crumbly, moist, slightly sweet and satisfying, and has a little crunch from those nuts and seeds that I sprinkled on top.

Grain-Free Pumpkin Almond Bread

Grain-Free Pumpkin Almond Bread

Your house will smell like pumpkin spice Heaven, and you will want to make this bread again and again. I think this would be a perfect homemade holiday gift for your friends. They will love your forever. Trust me on that one.

Grain-Free Pumpkin Almond Bread

Grain-Free Pumpkin Almond Bread

Or you could just hoard all of your heavenly pumpkin bread and eat it while sitting on the couch, in your comfiest sweats with coffee in hand. Yep, I think I like that idea.

Grain-Free Pumpkin Almond Bread

Grain-Free Pumpkin Almond Bread

 

 

Grain-Free Pumpkin Almond Bread

Yield: Makes 1 standard loaf

Ingredients

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 4 large eggs
  • 3/4 cups pumpkin puree (not pumpkin pie filling)
  • 1/3 cup light canned coconut milk
  • 1/4 cup real maple syrup
  • 1 tsp vanilla extract
  • 1/3 cup melted coconut oil
  • to sprinkle on top:
  • 1-2 tbsp sliced almonds
  • 1-2 tbsp pepitas (pumpkin seeds)

Instructions

  1. Preheat the oven to 350 degrees. Grease a loaf pan with coconut oil or cooking spray.
  2. In a large bowl, whisk together the almond flour, coconut flour, baking soda, baking powder, pie spice and salt until combined.
  3. Add all of the wet ingredients and whisk until evenly combined.
  4. Pour the batter into the loaf pan and spread it out evenly using a spoon.
  5. Sprinkle the sliced almonds and pepitas over the top of the batter. Bake for 40-45 minutes, until a knife that is inserted in the center comes out clean.
  6. After removing from the oven, let it sit in the loaf pan for about 10 minutes to cool a bit. Then transfer it to a cooling rack and let it cool for at least 15-20 minutes before cutting into it.
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Roasted Figs with Goat Cheese, Walnuts + Honey

Can I tell you guys something? I find this hilarious, although I’m just embarrassing myself. You won’t judge me, right? Okay… Any time I’m around figs, I tend to use cheesy old school hip hop references like “getting’ figgy with it” and “no figgity.” OH, and figgie smalls.

You promised you wouldn’t judge. Please still be my friend.

Roasted Figs with Goat Cheese, Walnuts and Honey

I’ve never roasted figs before, I normally just eat them raw with a little honey, or on top of some quinoa for breakfast. But I think I’ve found my new favorite way to eat figs. And with the goat cheese, walnuts and honey and WHOA, you have something amazing. You need to go out right now and buy all the figs you can because they are just about to be out of season. I’m pretty sure this batch that I bought may have to be my last. Tear.

Roasted Figs with Goat Cheese, Walnuts and Honey

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This recipe couldn’t be any easier. Cut open your soft, ripe figs, stuff them with a good little chunk of crumbly goat cheese and roast until they become soft, creamy and juicy. Drizzle with a tiny bit of honey, garnish with some chopped walnuts, and you have yourself the perfect appetizer, snack or even a sweet/savory dessert.

Roasted Figs with Goat Cheese, Walnuts and Honey

Roasted Figs with Goat Cheese, Walnuts and Honey

I actually ate a bunch of these with some flax crackers and called it dinner. You know, because I’m fancy.

 

Roasted Figs with Goat Cheese, Walnuts + Honey

Yield: Serves 4 as an appetizer

Ingredients

  • 12 fresh figs
  • 1/4 cup chopped walnuts
  • 2-3 tbsp honey
  • 1-2 oz goat cheese
  • small pinch of salt

Instructions

  1. Preheat the oven to 425 degrees.
  2. Cut the stems off of the figs and cut an X from the top of each one. Don't cut all the way through, you want the bottom to still be intact and the fig to just butterfly open.
  3. Stuff each fig with 1/4-1/2 tsp of goat cheese, and place on a parchment lined baking sheet.
  4. Roast for 12 minutes, until soft and slightly creamy.
  5. When you remove them from the oven, place them on a platter and drizzle with the honey. Sprinkle a tiny pinch of salt over the top, and garnish with the chopped walnuts.
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Baked Pears with Cinnamon + Honey

Can I make a confession? I have never really liked pears. I know, for shame! But, let me clarify, I’ve never really liked pears in their raw state. I don’t know what it is, but I just can’t handle the texture of them. I’m weird.

Baked Pears with Cinnamon and Honey

But but but! I have found a way that I actually REALLY like pears! Baked until they are nice and soft, with a good amount of cinnamon and honey, of course. Because the combination of cinnamon and honey makes the world a better place.

I’m not dramatic at all. Nope.

Baked Pears with Cinnamon and Honey

The fact that pears are in season right now and there are SO many different varieties at the grocery store just begging to be eaten, I figured I should give them a try. They are very nutrient dense, packed with fiber, vitamin A and potassium.

Baked Pears with Cinnamon & Honey

When baked, they turn into soft, creamy little pillows of happiness. And with the nice fall (Ha! I wish. Come on, Texas) weather, this dish makes a perfect light dessert after a big bowl of chili or soup. And combining it with the cinnamon-y sweet sauce, it will warm your soul.

It will warm your soul?! Oh dear, I totally just said that. I apologize. Please still be my friend.

Baked Pears with Cinnamon and Honey

Baked Pears with Cinnamon and Honey

OH, I just had an idea. You should totally put a little bit of vanilla ice cream on top of these and garnish with nuts. But seriously, I’m totally doing that next time.

 

Baked Pears with Cinnamon + Honey

Yield: 6 servings

Ingredients

  • 3 pears
  • 3 tbsp honey
  • 2 tbsp butter (I used Earth Balance vegan butter)
  • 1/2 tsp cinnamon
  • 1/4 tsp vanilla extract

Instructions

  1. Preheat the oven to 400 degrees.
  2. Peel the pears with a vegetable to remove the skin. Cut the ends off, then cut the pears in half. With a spoon, gently scoop out the core and seeds using a circular motion.
  3. Place the pears face down in a 9x13 in glass dish or large baking sheet.
  4. In a small saucepan, combine the honey, butter, cinnamon and vanilla. Warm the sauce over low-medium heat, stirring until the butter is melted and ingredients are combined. Carefully spoon the sauce over the pears, reserving some of the sauce for later.
  5. Bake the pears for 30-35 minutes, until slightly soft and beginning to brown.
  6. Remove from the oven and let sit for about 5 minutes before serving.
  7. Spoon a small amount of the leftover sauce over the pears when serving.
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Flourless Black Bean Brownie Bites

Ya’ll, I made you some brownies. Out of black beans. And they’re GOOD.

Flourless Black Bean Brownie Bites

Black bean brownies have kind of become a thing, so it’s not quite as weird as it used to be because people are finding out that they are actually really good. But if you’ve never seen this crazy recipe before, don’t give me the stink eye before you try them.

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The black beans are used in place of any kind of flour for this recipe, and somehow it totally works. They come out soft, sweet, moist, super chocolate-y, and insanely addicting. They are honestly some of the best brownies I’ve ever had. And it doesn’t hurt that they are loaded with some great nutrients like fiber and antioxidants. Secretly healthy desserts that only FEEL indulgent are my jam.

Flourless Black Bean Brownie Bites

Flourless Black Bean Brownie Bites

They are simple and come together pretty quickly because they only require a food processor (or blender). Just throw all of the ingredients into the processor, whirl until it becomes a nice chocolate-y batter, and spoon them into the mini muffin tin. You could always make them in a bigger pan and cut them into squares, but I think mini muffins are just the cutest. I couldn’t resist. I sprinkled some chopped peanuts on top just for fun, but you could use pecans, walnuts, or even something different like coconut. Oh, I’m totally doing that next time!

Flourless Black Bean Brownie Bites

Flourless Black Bean Brownie Bites

Flourless Black Bean Brownie Bites

I feel like this is the only proper way to start out our week. So dunk these little guys in some almond milk and enjoy this Monday!

 

Flourless Black Bean Brownie Bites

Yield: Makes 24 mini brownie bites

Ingredients

  • 1 (15oz) can black beans, rinsed and drained
  • 1/2 cup cacao powder
  • 1/2 cup coconut sugar
  • 1/4 cup mini chocolate chips (I used dairy-free Enjoy Life)
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 2 eggs
  • 3 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • optional toppings : chopped peanuts (or whatever nut you want)

Instructions

  1. Preheat oven to 350 degrees.
  2. Add all of the ingredients, except for the chocolate chips, to a food processor or blender and blend until it becomes a smooth batter.
  3. Remove the blade, add the chocolate chips, and stir in the chocolate.
  4. Spray a mini muffin tin with cooking spray and spoon the batter into the muffin tin, filling the tins up about 3/4 full.
  5. Sprinkle chopped peanuts over the top and bake for 25-26 minutes.
  6. Let the brownies rest for a couple of minutes before removing from the pan, the brownies should easily pop right out of the pan.
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Pumpkin Pie Chia Pudding

Ch-ch-ch-chia!

You guys know how much I love chia pudding, so of course I had to make a pumpkin version. Because, pumpkin everything. Duh.

Pumpkin Pie Chia Pudding

This super healthy pudding has all of the same elements of pumpkin pie, with way more health benefits. It’s creamy, cold, pumpkin-y, sweet and satisfying. Chia seeds have tons of fiber, so it will keep you full for hours. And not only fiber, but protein, antioxidants, omega-3 fatty acids and calcium. These tiny little seeds are so packed with nutrition, and are definitely worth adding to your diet. They are so versatile, and can be added to so many recipes. Everything from a pudding like this one, smoothies, soups and gravies, seedy crackers, or even as a vegan egg substitute.

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I’ve eaten this pudding at several different times of the day. It’s great as a quick and filling breakfast, and if you make it ahead of time, you will wake up to a breakfast that is ready for you. And I don’t know about you, but I wake up starving in the mornings. I don’t have much patience for cooking a complicated meal after I wake up, I want food and I want it 20 minutes ago. Having some kind of chia pudding in the fridge always makes my mornings a little bit better.

Pumpkin Pie Chia Pudding

Pumpkin Pie Chia Pudding

And what’s even better? A chia pudding that makes me feel like I’m eating pumpkin pie. Score.

 

Pumpkin Pie Chia Pudding

Yield: Serves 2

Ingredients

  • 1/4 cup chia seeds
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 1 1/2 cups unsweetened almond milk
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla
  • 1/2-1 tsp pumpkin pie spice
  • optional toppings: pecans, pumpkin pie spice, coconut whipped cream

Instructions

  1. You will make this in 2 separate mason jars, so divide all of the ingredients between the 2.
  2. Combine half of the chia seeds, pumpkin, milk, syrup, vanilla and pumpkin spice in one of the jars, then repeat with the rest of the ingredients in the second jar.
  3. Tightly close each jar and give them a good shake, until everything is well combined.
  4. Set them in the fridge for at least 2 hours, but preferably overnight.
  5. The pudding is ready to eat when you take it out of the fridge. Top it with pecans, more pumpkin spice or whipped cream if desired.
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Grain-Free Biscuits

I think biscuits are the only proper way to start out this week. A cold front has come through Lubbock, and I think I need to make another batch of these to comfort me and warm me up a bit. Slather those babies with some grape jelly or honey, and I’m a happy lady.

Grain-Free Biscuits

Can you believe that this is the first time I’ve made biscuits since going gluten-free?! I haven’t had a biscuit in nearly two years, until I made these. I know, I’m shocked too. How on earth have I gone through life for two years without biscuits?!

Grain-Free Biscuits

When I decided that I wanted to come up with some type of traditional biscuit recipe, I knew that I wanted to make them free of not just gluten, but all grains. I apparently like to make things harder on myself. So I experimented with a couple of small test batches, and then came up with what we have here. These biscuits are soft, slightly chewy, a little bit dense yet still light and airy, and are basically like little rays of sunshine for your morning.

Grain-Free Biscuits1

I stuck with almond and coconut as my two main flours for the dough, which is something I do pretty often when it comes to my paleo baked goods. There haven’t been many times when I’ve gone wrong with this combination, they work really well together, and I always seem to like the texture that they give. This dough also comes together very quickly, so you really wouldn’t be taking much more time to make amazing homemade biscuits than you would with the canned kinds. And we all know homemade is way more delicious, and always healthier.

Grain-Free Biscuits

Grain-Free Biscuits

I made my biscuits on the thin side, but you can easily double the thickness just by doubling the height of the dough when you roll it out and cut the biscuits. That will result in similar texture, and will only add on a few minutes of cooking time in the oven.

Grain-Free Biscuits

Grain-Free Biscuits

Get crazy with your favorite toppings too. Depending on what kind of mood I’m in, I top my biscuits with anything from butter, honey, jelly, preserves, almond butter, or even a homemade GF gravy.

Oh man, I just made myself hungry again, I’m making a batch of these asap!

 

Grain-Free Biscuits

Yield: Makes 20 (1/2" thick) biscuits OR 10 (1" thick) biscuits

Ingredients

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1/2 cup arrowroot starch
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup melted butter (I used Earth Balance vegan butter)
  • 1/2 cup unsweetened almond milk (or your milk of choice)
  • 2 eggs
  • 2 tbsp honey

Instructions

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, add the almond flour, coconut flour, arrowroot, baking powder, baking soda and salt. Whisk to combine.
  3. In a smaller bowl, whisk together the butter, milk, eggs and honey until well combined. Pour the wet ingredients into the dry ingredients and use a wooden spoon to start mixing. Once the dough starts to come together, then you will have to use your hands to knead it a bit. Just roll it and press it a few times until it is one big ball of uniform dough.
  4. Set aside and let the dough rest for 10 minutes.
  5. Line a baking sheet with parchment or a silpat mat. Once the dough has rested, it is time to roll it out.
  6. Lay out a piece of parchment paper and place the dough on top. Lay another piece of parchment on top of the dough and use a rolling pin to gently roll out the dough into an even layer, until it is about 1/2 inch thick. (If you want a thicker biscuit, roll it to a 1 inch thickness)
  7. Using a biscuit cutter or glass jar, gently cut into the dough forming the circles. Continue cutting the dough until you get through the whole sheet.
  8. Carefully, peel away the outer edges of the dough and set aside. Lay the biscuit circles onto the baking sheet.
  9. Take the scraps of dough and roll them into one big ball again. Do the same rolling process with the rest of the dough to finish cutting out all of the biscuits.
  10. Bake for 12 minutes, until lightly golden on top. If you cut your biscuits to a 1 inch thickness, add about 3-5 minutes onto your baking time.
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Raw [Vegan] Pumpkin Cheesecake Bites

Y’all, this is my first pumpkin recipe of the season. For shame! Apparently I’m a bit behind because I’ve been seeing pumpkin everything since basically September 1st. But, better late than never, I guess.

Raw Vegan Pumpkin Cheesecake Bites

I’m making up for it with these cute little pumpkin cheesecake bites. They are completely, vegan, and made of only whole food ingredients. I actually got the idea for this recipe from Dana over at Minimalist Baker. Isn’t she awesome?! If you haven’t seen her blog (which I’m sure everyone has), you have got to check it out. She is a genius, and when she made these ah-mazing looking peanut butter cup cheesecakes, I couldn’t stop drooling, so I knew that I had to recreate them in some way.

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And what better way than with pumpkin?! ‘Tis the season…

Raw Vegan Pumpkin Cheesecake Bites

Raw Vegan Pumpkin Cheesecake Bites

These seriously taste like little pumpkin pies. They are cold, creamy, sweet, pumpkin-y and SO simple to make. Heaven in your mouth, for realz.

Raw Vegan Pumpkin Cheesecake Bites

The ingredients list for these little guys is not too long, and with only 2 layers, they are quick to put together. Just pulse the 2 crust ingredients, form in the muffin tin, blend the filling ingredients, pour, swirl some pumpkin, freeze. Voila. You have yourself some cheesecake. I even took Dana’s advice by used the little parchment strips, and it worked like a charm.

Raw Vegan Pumpkin Cheesecake Bites

Raw Vegan Pumpkin Cheesecake Bites

Raw Vegan Pumpkin Cheesecake Bites

You are really going to impress your friends with this one. I would take one of these over regular pumpkin pie any day. Hurry, go buy all the pumpkin so you can make these.

 

Raw [Vegan] Pumpkin Cheesecake Bites

Yield: Makes 12

Ingredients

    Crust
  • 1 cup medjool dates
  • 1 cup raw almonds
  • Cheesecake Layer
  • 1 1/2 cups cashews (soaked for 4-6 hours)
  • juice of 1 lemon
  • 1/2 cup full-fat coconut milk
  • 1/3 cup coconut oil, melted
  • 1/2 cup real maple syrup
  • Pumpkin Swirl
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 tsp pumpkin pie spice
  • 1-2 tsp real maple syrup

Instructions

  1. If your dates are not soft and sticky, then soak them in hot water for about 15 minutes. Once softened, combine the dates and almonds in a food processor, and pulse until the mixture starts to come together and look a little bit like a dough. It should stick together when you press it with your fingers.
  2. Before you form the crusts, cut out little strips of parchment paper and place them in the bottom of the tins. This is optional, but it will make it easier to pop them out at the end.
  3. Form the crust by taking a heaping tbsp of the mixture and pressing it into the bottom of a muffin tin with your fingers.
  4. Next, make the cheesecake layer by adding the soaked cashews, lemon juice, coconut milk, oil and syrup into a blender and blend until smooth. You may have to scrape the sides a bit, just keep blending until creamy.
  5. Carefully pour the cashew mixture into the muffing tins until they are almost to the top.
  6. In a small bowl, mix together the pumpkin puree, pumpkin pie spice and maple syrup, then take about 1 tsp worth of the pumpkin and gently dollop it on top of the cheesecakes. Swirl with a knife or toothpick.
  7. Place them in the freezer for a couple of hours so they can harden. When you want to take them out of the muffin tins, just run a butter knife along the outside and then gently pull up on the parchment strips. You can eat them right out of the freezer, or keep them in the fridge for a softer consistency.
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Sweet Potato Dessert Fries

We’re eating dessert today, in french fry form. Oh. Yes.

Sweet Potato Dessert Fries

I have wanted to do something with sweet potatoes and chocolate for a while now. I’ve just been indecisive, and couldn’t figure out exactly what I wanted to do. One of the ideas was to do chocolate covered sweet potato chips, which I’m sure is totally amazing. Sweet and salty is where it’s at! But, I wanted to do something a little healthier. I wanted my dessert to be indulgent, yet still pretty healthy. Enter, Dana and Sally. Geniuses, I tell you. They made dessert fries.

Sweet Potato Dessert Fries

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DESSERT. FRIES. The angels are singing.

Sally’s are a little more on the indulgent side, and Dana’s are loaded with superfoods. My version has a little bit of both. They aren’t loaded with too many ingredients, and are kept pretty simple. I mean, who doesn’t like sweet potatoes and chocolate? No one, that’s who.

Sweet Potato Dessert Fries

Sweet Potato Dessert Fries

My version includes coconut oil and sugar coated sweet potatoes, melted dairy-free chocolate chips, shredded coconut, coconut whipped cream and flaked sea salt to put it over the top. All whole ingredients, all delicious. You have GOT to make these the next time you have friends over. But be warned, they may never leave because of these babies.

Sweet Potato Dessert Fries

Sweet Potato Dessert Fries

They are perfectly sweet, slightly crunchy, carb-elicious, and DE-licious. If you ask me, they are the perfect football food. I’m totally making them this weekend so that I can sit on the couch in my pj’s, watch football, and stuff my pie hole. You’re welcome to join me if you want!

 

Sweet Potato Dessert Fries

Yield: Serves 2-4

Ingredients

  • 2 large sweet potatoes
  • 1/3 cup chocolate chips (I used Enjoy Life )
  • 2 tbsp coconut sugar
  • 2 tbsp coconut oil, melted
  • 3 tbsp unsweetened shredded coconut
  • pinch of flaked sea salt
  • Whipped Cream
  • 1 can full-fat coconut milk (full-fat is needed)
  • 1/4 cup organic powdered sugar OR powdered stevia
  • 1 tsp vanilla extract

Instructions

  1. Note: Refrigerate the can of coconut milk overnight so that the cream and water can separate.
  2. Preheat the oven to 350 degrees.
  3. Cut the sweet potatoes into slightly thin matchsticks to look like french fries. In a large bowl, pour the coconut oil and sprinkle the coconut sugar over the potatoes. Toss until all of the potatoes are coated.
  4. Lay out the potatoes in an even layer on a baking sheet. Bake for about 30 minutes, until the potatoes are lightly brown and slightly crispy.
  5. When the potatoes are roasting, make the whipped cream. Take the can out of the fridge and scoop the cream off the top, leaving the water.
  6. In a medium bowl, combine the coconut cream, sugar and vanilla. With a hand mixer, beat the cream and sugar together until it becomes whipped cream. This should take a few minutes to thicken up.
  7. Also, melt the chocolate chips by microwaving them for about a minute, stirring every 30 seconds until melted.
  8. When the potatoes are done, transfer them to a plate or platter. With a spoon, drizzle the chocolate all over the top, sprinkle the shredded coconut, and scoop a dollop of whipped cream on top. You can also sprinkle more chocolate chips if you want.
  9. Sprinkle a pinch of sea salt over everything.
  10. Serve and enjoy!
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