Chocolate Strawberry Cheesecake

Chocolate Strawberry Cheesecake ( Vegan, 6-inch pie )

For chocolate the crust

  • 1 cup pecans or walnuts

  • 1 cup ( pitted ) Medjool dates

  • 1.5 Tb cocoa powder

  • 1 Tb maple syrup

  • pinch of sea salt

    Mix all ingredients in a food processor until well combined (dough should look like a crumble). Press into a 6-inch springform pan. Please make sure you de-pitted all the dates before blending.

For the strawberry “cheesecake “filling

  • 1 cup of raw cashews soaked (for at least 4 hours or up to overnight)

  • 1.5 cups fresh strawberries, destemmed, rinsed and dried

  • 1/4 cup maple syrup

  • 1/4 cup coconut oil (raw, extra virgin)

  • 1 tsp vanilla extract

  • pinch of salt

    Drain and rinse cashews. Then, with a high-speed blender, blend all ingredients until a thick “yogurt-like “ consistency is formed. Pour filling on top of the crust in the spring form pan. Add whatever topping you like ( vegan chocolate chips, fresh fruit, or nuts ) Place in the freezer to set overnight. To serve, remove from freezer 30-60 minutes before slicing to defrost. Refrigerate any leftovers for up to 3-4 days.

GF Ginger Snap Cookies

These are so good! Packed with fiber, healthy fats, and yummy plant protein. I’ll admit, sometimes I eat a few of these for breakfast!

GF Ginger Snap Cookies - makes about 10

  • 1 can ( 14 oz ) chickpeas - drained but not rinsed, you want a little bit of the aquafaba left on the chickpeas

  • 1/2 cup almond flour

  • 1/3 cup almond butter

  • 1/4 cup maple syrup or local honey

  • 1/4 cup gluten-free flour ( I like Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour )

  • 2.5 tsp vanilla

  • 1 tsp cinnamon

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1/2 inch fresh ginger root, skin removed

  • 1 Tb coconut sugar for dusting ( optional )

    *Add all ingredients to a highspeed blender ( except flour ) and blend until smooth. Scoop out the dough and place it in a medium-size mixing bowl. Next, fold in the flour and then place it in the refrigerator to thicken up a bit ( at least one hour ).

    *Pre-heat oven to 350F

    *Line a large cookie sheet with parchment paper.

    *Take about 2 Tbs of the cookie dough and place it onto the cookie sheet and form a ball. The dough might be a little soft so use a spoon to shape it. Sprinkle with coconut sugar and bake at 350 F for 20 minutes.

    Enjoy!

Spicy Black Bean + Corn Salad

I’ve run into a really bad habit lately when it comes to the food I bring to work. I’m up crazy early ( 5am! ) but I’m also done by 1 or 2pm. Because of this, I don’t take a lunch break and I have been basically living on GoMacro Bars or sourdough/almond butter sandwiches until I can get home to eat some greens or something more substantial.

THIS IS NOT OKAY

Because of this, my recent goals are to come up with some recipes that are healthier than sourdough, something really portable, high in fiber and protein, and something I can get 2 to 3 work lunches out of. So far, this spicy bean and corn salad has been a great solution.

Spicy Black Bean + Corn Salad - makes 2-3 servings

  • one 14oz can of organic black beans rinsed and drained

  • one 14 oz can of organic corn kernels, rinsed and drained

  • 1 cup red bell pepper, diced

  • 1/2 cup chopped cilantro

  • 1/3 cup red onion, thinly diced

  • 1/2 cup vegan feta crumbles ( I like “Follow Your Heart” Feta ) or an organic sheep’s milk feta if not vegan ( or omit entirely )

  • 1 Tb plus 1 tsp red wine vinegar

  • 1 Tb avocado oil

  • juice of one lime

  • 1/4 tsp cayenne pepper

  • 1/4 tsp sea salt

  • 1/8 tsp black pepper

*Combine all ingredients in a large mixing bowl. Taste, and adjust salt, spice or lime juice if needed.