This is the perfect fall dessert! Achieve an apple pie taste without all the work. Head over to http://www.bastionconyc.com for the full recipe.
Category: Dessert
Making Vegan Cheesecake on Good Things Utah
click here to watch me make vegan cheesecake
I always love to go on Good Things Utah. The set beautiful, the hosts are all amazing and I love to be able to share my recipes with all of the viewers. I hope you try, and love, this recipe as much as I do. As much as I try not to I still crave cheesecake. I have found this satisfies that!! And it’s super easy. Be sure to let me know what you think when you make it. Tag me in your post!
{healthy} Oatmeal Cookies
What you’ll need:
1 Quaker real summer berry medley oatmeal cup (or 1 C plain oatmeal)(the dried berries in this medley make the cookies that much better)
1/2 C white or regular whole wheat flour
1/4 C coconut flour (if you don’t have coconut flour just use an additional 1/4 C of whole wheat flour)
1 1/2 Tsp baking powder
Pinch sea salt
3/4 Tsp ground cinnamon
1/2 C honey warmed slightly
1 egg
2 Tbsp coconut oil melted
1 red or gala apple chopped finely
What you’ll do:
Preheat oven to 325
Prepare a baking sheet with wax paper and non-stick spray
In a food processor combine oatmeal, flour, baking powder, salt and cinnamon
Don’t over process, just 4-5 pulses
In a separate bowl combine oil, egg and honey
Pour egg mixture into flour mixture and combine thoroughly
Fold in apples
Chill in fridge for 20-30 minutes
Using a spoon make cookies, should make 12 cookies
This recipe would be great with any type of fruit or raisins
Enjoy!!
Thin mint cookies {vegan}
What you’ll need:
1 row of ritz crackers
1 C semi-sweet chocolate chips
1 Tbsp coconut oil or vegetable shortening
1 Tsp peppermint extract
Optional: pistachios or walnuts would be a great addition
What you’ll do:
Heat chocolate and shortening or oil over medium in a double burner until melted or in the microwave stirring every 15 seconds until melted
Dip crackers in chocolate
Place on wax paper
Let set up for at least 30 minutes or put in freezer for a frozen treat
Enjoy!!
{vegan}{raw} Peach Cheesecake
What you’ll need:
2 C walnuts
10 dates
1 orange (juice & zest)
1 1/2 C cashews (raw and soaked overnight if possible)
2 Tsp vanilla
1/4 C coconut oil
1 lemon
4 fresh peaches
2 Tbsp dried pineapple (optional)
1/4 C fresh currants (optional)
Springform pan
What you’ll do:
In a food processor combine walnuts, dates, juice from 1/2 the orange and zest from 1/2 the orange
Spread the walnut mixture in the bottom of the springform pan
In a blender combine cashews, vanilla, coconut oil, juice and zest from the other half of the orange, juice from the lemon
Blend until smooth
If too thick add small amounts of water until it is a thick, creamy consistency
Pour cashew mixture over crust
Cover with plastic wrap and place in freezer for 1-2 hours until firm
Cut peaches up and mash slightly
Remove cake from the freezer and top with peach mixture
Sprinkle dried pineapple and currants on top
Enjoy!!!
Apricot + Strawberry Dutch Oven Cobbler
What you’ll need:
10 apricots washed and quartered
1 pint of strawberries washed and halved
1/2 lemon (juice)
1/2 orange (juice)
3/4 C sugar (you can use stevia for a lower sugar recipe)
1 Tbsp butter (I use vegan)
1 Tbsp sugar
2 Tbsp flour (I use unbleached all purpose)
1 Tbsp brown sugar
2 Tsp cinnamon
1 container if refrigerated biscuits, I used buttermilk
What you’ll do:
In a large bowl combine apricots, strawberries, lemon juice, orange juice, 3/4 C sugar and flour
Pour this mixture into the Dutch oven
Place biscuits on top of the mixture evenly
Cut the butter into 8 chunks and place one on top of every biscuit
Sprinkle with brown sugar, regular sugar and cinnamon
Place Dutch oven over coals in the fire pit and let cook for 15 minutes
Check biscuits after 15 minutes, cook until golden brown
Serve and enjoy!!!
Raspberry Swirl Cheesecake with Lemon Shortbread Crust
What you’ll need:
1 box of lemon shortbread cookies {I use gluten free}
2 Tbsp of unsalted butter melted
2 Tbsp Sugar (divided)
2 8 oz packages of cream cheese
1 can (14 oz) sweetened condensed milk
2 Tbsp heavy whipping cream
1 TSP vanilla
1 Pint raspberries
What you’ll do:
Heat oven to 350
Crush cookies (putting them in a plastic re-sealable bag and rolling them with a rolling pin is an easy way to do this)
Pour crushed graham crackers in a bowl and add 2 TBLS of sugar
Add butter and mix thoroughly
Press cookie mixture into a springform pan
Bake crust for at least 10-15 until light golden brown
While crust is cooking place cream cheese(room temp) in a bowl and beat with electric mixer until smooth
Add condensed milk, beat until smooth and until completely combined
Add whipping cream and vanilla and mix well
In a separate bowl mash raspberries and 1 Tbsp sugar
Remove Crust from oven and add cream cheese mixture
Swirl on raspberries
Cover with plastic wrap and refrigerate for at least 3 hours
Enjoy!!!
Blueberry Green Tea Tarts
What you’ll need:
Crust:
1/2 C rolled oats
1/2 C walnuts
6 dried dates
3 Tbsp maple syrup
Filling:
2 C cashews (soaked in warm water for at least 30 minutes)
3/4 C green tea
1 Tbsp vanilla
Pinch of sea salt
1/3 C maple syrup
1/3 C agave nectar
1/3 C coconut oil (melted)
1/3 C coconut butter (melted)
1 package of fresh blueberries (about 1 cup)
6 pieces of dried pineapple
What you’ll do:
Heat oven to 350
Grease a muffin pan (I use extra virgin olive oil spray)
In a food processor combine oats and walnuts until fine
Add dates and maple syrup
Blend until thoroughly combined
Spoon mixture evenly in the muffin pan
Bake for 5-10 minutes until golden brown and let cool
In a blender combine cashews, green tea, vanilla and salt (I use a Blendtec)
Add coconut butter and mix
Add coconut oil and mix
Add maple syrup and agave and mix
Add blueberries and mix
Pour mixture on to cooled crust
Cover with plastic wrap and freeze for 2 hours
Garnish with more fresh blueberries and one dried piece of pineapple for each tart
Eat or place in the refrigerator for up to 2 days
Enjoy!!
Raspberry, rhubarb + blueberry rice pudding
What you’ll need:
1 C uncooked brown rice
2 C water
1 small container of raspberries washed
1 small container of blueberries washed
2 rhubarb stalks peeled and chopped into bite size pieces
1/4 C sugar
1/2 water
1/2 can of coconut milk
1 Tbsp vanilla
1 Tbsp maple syrup
What you’ll do:
Cook brown rice according to directions (bring 2 cups of water to a boil, add 1 cup rice, reduce heat and simmer for 40 minutes covered)
While rice is cooking combine other 1/2 C of water, blueberries, sugar and rhubarb
Let simmer over medium low for 10-15 minutes until soft
Once rice is cooked add coconut milk, vanilla and maple syrup
Combine thoroughly
Add blueberry/rhubarb mixture
Add raspberries last
Enjoy!!!
Vegan chocolate cheesecake
What you’ll need:
Crust:
1/2 C rolled oats
1/2 C walnuts
6 dried apricots
3 Tbsp agave nectar
Filling:
2 C cashews (soaked in warm water for at least 30 minutes)
3/4 C water
1 Tbsp vanilla
Pinch of sea salt
1/3 C maple syrup
1/3 C agave nectar
1/3 C coconut oil (melted)
1/3 C coconut butter (melted)
1/2-2/3 C cocoa powder (use less for a more mild chocolate flavor)
What you’ll do:
Heat oven to 350
Grease a muffin pan (I use extra virgin olive oil spray)
In a food processor combine oats and walnuts until fine
Add apricots and agave nectar
Blend until thoroughly combined
Spoon mixture evenly in the muffin pan
Bake for 5-10 minutes until golden brown
Let cool
In a blender combine cashews, water, vanilla and salt (I use a Blendtec)
Add coconut butter and mix
Add coconut oil and mix
Add maple syrup and agave and mix
Add cocoa powder and mix
Pour mixture on to cooled crust
Cover with plastic wrap and freeze for 2 hours
Eat or place in the refrigerator for up to 2 days
Enjoy!!
(I garnished mine with cocoa powder)
Kacey Tess 