Vegan Blueberry Lemon Cheesecake

vegetarian | gluten free | egg free | soy free | dairy free | vegan

Prep time: overnight* + 4-h cooled before serving

What You’ll Need:

2 1/2 c raw, unsalted cashews

3/4 c blueberries, fresh or frozen

1/3  c coconut oil, melted 

½  c pure maple syrup 

Zest AND juice of 2 lemons 

1 tsp pure vanilla extract 

1 tsp sea salt 

½  tsp cinnamon

½  tsp nutmeg 

Toppings:

Additional 1/4 c blueberries, fresh or frozen

zest of the lemons

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* I know, I know. Soaking nuts sounds weird!  Trust me.  Place the 2 1/2 c raw cashews in a glass container, cover generously with filtered water & sit at room temp overnight. 

Once soaked, drain & rinse cashews with cool water.

Zest lemons, setting zest aside.

Then, combine all ingredients (except for toppings) in a food processor until smooth.

Use a spatula to transfer to a standard size pie pan.

Top with lemon zest & remaining blueberries

Pop in the fridge (or freezer for an extra cool treat!) for 4-6 hours.  

Remove from fridge/freezer just before serving and be SO happy.

Serves 6.

Peach Crisp

gluten free | vegetarian | dairy free | egg free | vegan

40 minutes or less

 What You’ll Need:

6 fresh, ripe peaches, rinsed and sliced 

PURE maple syrup or honey, to drizzle

For the topping:

1 c gluten free rolled oats 

½ c almond flour/meal

½ tsp cinnamon

¼ tsp salt

¼ c coconut oil, melted + more to grease baking dish

2 Tbsp raw sugar 

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Preheat oven to 375*

Grease baking dish with coconut oil & evenly arrange raw, sliced fruit.  Drizzle with maple syrup or honey.

 In a large bowl, combine ingredients for topping.  The coconut oil may make it chunky.  Totally normal. 

 Sprinkle mixed topping atop fruit & pop into preheated oven for 30 minutes.

 Enjoy right out of the oven as is, with a few spoonfuls of full fat vanilla yogurt, or #treatyoself to a scoop of real vanilla bean ice cream! (note serving with yogurt or ice cream make this NOT dairy free or vegan!)

Serves 6..

Summer Fruit with Coconut Whip

vegetarian | gluten free | dairy free | egg free | soy free | vegan

4h or overnight to chill the coconut milk | 10 minutes or less prep time

What You'll Need:

1 can full coconut milk, chilled
1/2 Tbsp raw sugar

OPTIONAL: cinnamon

3c fruit of choice

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Refrigerate coconut milk for at least 4-6 hours.  I like to keep a can on hand in my fridge for when emergency calls ;)  

To prepare, turn cooled can of coconut milk upside down.  Open with a can opener, reserve coconut water. (Great for smoothies or to drink alone!  Coconut water is an EXCELLENT source of electrolytes!)

Scrape remaining "meat" into a medium bowl.  Add sugar and extract, and beat using an electric mixer until peaks form.  

Serve with fresh fruit for a light, sweet treat! Sprinkle with cinnamon if desired.

Refrigerate for up to 3 days! 

Serves 3

Mango Frozen Yogurt

gluten free | vegetarian | egg free | nut free | soy free

10 minutes or less

What You'll Need:

10 ounce bag frozen mango 

3/4 c full fat or low fat vanilla yogurt (regular or Greek)

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Combine ingredients in high a high speed blender. Use blender stick or long wooden spoon to mix through the blender lid as you gradually increase the speed to med/high.  

Scoop into bowls and ENJOY! 

Serves 2-3 sweet bellies. 

Chocolate Dipped Strawberries

gluten free | vegetarian | egg free

15 minutes or less + 2 or more hours to chill in the fridge

What You’ll Need:

1/3 c dark chocolate chips

1/2 Tbsp coconut oil

8-10 strawberries

parchment paper

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Combine chocolate and oil in a small bowl and heat for 2 1/2 minutes in the microwave, or heat on low on the stovetop. Stir.

Holding the green tops, roll berries in chocolate and set onto a plate lined with parchment paper.

Pop into the fridge for 2 hours, or until shell hardens. (if they make it that long ;)

Serves 2

Gingerbread Cut Outs

vegetarian | gluten free | dairy free | soy free

30 minutes or less + decorating time if desired

What You’ll Need:

2 ½ c almond flour/meal

½ c coconut flour

2 tsp ground ginger

1 tsp cinnamon

¼ tsp sea salt

1 tsp baking soda

¼ tsp nutmeg

¼ tsp clove

2 Tbsp sugar

1 egg

½ c coconut oil, melted

¼ c molasses

¼ c honey, local to your area

¼ c almond butter, no sugar or salt added

Parchment paper or silicone mats

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Preheat oven to 375*

Combine dry ingredients in a large bowl. Stir in wet ingredients then roll up your sleeves & mix the dough well with your hands.

Form dough into a large ball.

Rolling the dough:

Lay a sheet of parchment paper or silicone mat on countertop. Transfer dough to counter & use the palm of your hand to gently press out dough to about a half inch thickness.

From there, use a rolling pin to gently create of sheet of dough around ¼ inch.

Creating the cutouts:

Because it is made with nut flour, the dough lends itself best to round, or basic shapes. Don’t have cookies cutters? No problem! Use anything with a hollow center (think the ring lid of a Ball jar) or a pizza cutter.

Measure 2 Tbsp of additional coconut flour onto a plate & dip your cutter into the flour before pressing into the dough. Then, give the cutter a little wiggle before pulling up.

Press all of your shapes, leaving them in place as you go. Once your cookies are pressed, remove the dough surrounding all of your cut outs & set extra dough aside.

Use a spatula to transfer cut outs to a cookie sheet lined with parchment paper. Pop into the oven for 8 minutes.

Form the extra dough into another ball. Press, roll, dip in coconut flour, press shapes, remove extra, transfer to a baking sheet… and repeat until there is no dough remaining!

Allow cookies to cool before decorating. Use your favorite frosting & sparkles to make these cookies yours, or enjoy them naked!

Makes about 3-4 dozen 2 inch cookies

Snowflake Maple Cookies

vegetarian | gluten free | egg free | soy free | dairy free | vegan

30 minutes or less

What You’ll Need:

For dolloping:

1 small cup of warm water

2 cups gluten free rolled oats

3/4 c + 2 Tbsp almond flour/meal

1/2 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp sea salt

1/2 c coconut oil, melted

1/2 c pure maple syrup

2 tsp pure vanilla extract

Parchment paper

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Preheat oven to 350*

Fill small cup with warm filtered water and set aside.

Combine dry ingredients in a large bowl. Mix to combine.

Add wet ingredients {NOT the water}, and mix well.

Line 2 sheet pans with parchment paper. Use a heaping Tablespoon measure to dollop cookie batter onto the lined sheet. Dip your fingers in the water and gently pat the rounds to form rounds — they will kind of have bumpy edges and look like snowflakes!

Pop into the oven for 15 minutes.

Allow to cool COMPLETELY before removing from the sheet pan.

Because these are made with nut flour, they are delicate. Be gentle with these delightful little maple treats!

Makes about 2 dozen cookies, serving 12

Vegan Pumpkin Cheesecake

vegetarian | gluten free | egg free | soy free | dairy free | vegan

Prep time: overnight* + 4-h cooled before serving

What You’ll Need:

2 c raw, unsalted cashews

1 can pumpkin puree (NOT pumpkin pie filling)

1/3  c coconut oil, melted 

½  c pure maple syrup 

juice of 2 lemons 

1 tsp pure vanilla extract 

1 tsp sea salt 

½  tsp cinnamon

½  tsp nutmeg 

This recipe is designed to be crustless, but if you have a favorite pie crust (whether home made or store bought), use this as filling!

For serving:

OPTIONAL TOPPINGS:  cocoa powder and/or ¼  c raw macadamia nuts, crushed

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* I know, I know. Soaking nuts sounds weird!  Trust me.  Place the 2 c raw cashews in a glass container, cover generously with filtered water & sit at room temp overnight. 

Drain & rinse cashews with cool water.

Combine all ingredients (except for toppings) in a food processor until smooth.

Use a spatula to transfer to a standard size pie pan.

Pop in fridge for 4-6 hours.  

Remove from fridge just before serving.  Sprinkle with cocoa powder and/or macadamia nuts if desired.

Serves 6.

Dark Chocolate Butter Cups

vegetarian | gluten free | egg free*

active prep 15 minutes or less + 8 hours cooling time

*Easily make this recipe soy free and dairy free by seeking out allergen friendly chocolate chips!

What You’ll Need:

1/2 c natural peanut butter, no sugar added

1/2 Tbsp coconut oil

1/2 c dark chocolate chips

1/2 Tbsp coconut oil

Mini muffin tin

Mini muffin tin liners

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Melt peanut butter & coconut oil in the microwave for 2 minutes, or on the stovetop. Using a half tablespoon measure, dollop goodness into lined muffin tin.

Pop into the freezer for at least 1 hour.

After nut butter had its freezer time, melt chocolate & coconut oil in the microwave for 2 minutes, or on the stovetop. Using a half tablespoon measure, dollop goodness onto the prepared peanut butter.

Pop back into the freezer for at least 1 hour before enjoying!

Store these in your freezer for any length of time, though they won’t last that long ;)

Makes 12 cups, serving 6

Vegan Chocolate Peanut Butter Mug Cake

vegetarian | gluten free | dairy free | egg free | soy free | vegan

5 minutes or less

What you’ll need:

1 Tbsp coconut oil, melted

3 Tbsp unsweetened almond milk

dash sea salt

1/4 tsp baking powder

3 Tbsp cocoa powder

1 Tbsp sugar

1 Tbsp peanut butter, no sugar or extra oils added

2 Tbsp ground flaxseed

1 Tbsp dark chocolate chips for topping

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Melt coconut oil in a small bowl or mug in the microwave (15-30 seconds).

Whisk remaining ingredients directly to the bowl/mug. Pop back into the microwave on high for 1 1/2 minutes.

Top with chopped chocolate chips before diving in if desired!

Serves 1.

Strawberry Rhubarb Crisp

gluten free | vegetarian | dairy free | vegan | egg free

40 minutes or less

What You’ll Need:

1 pint strawberries, sliced

3-4 stalks rhubarb, sliced*

*If you cannot find rhubarb or if it is out of season, just double the strawberries!

For the topping:

1 c gluten free rolled oats 

½ c almond flour/meal

½ tsp cinnamon

¼ tsp salt

¼ c coconut oil, melted + more to grease baking dish

2 Tbsp raw sugar 

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Preheat oven to 375*

Evenly arrange raw, sliced fruit in a 9 inch pan. 

 In a large bowl, combine ingredients for topping.  The coconut oil may make it chunky.  Totally normal. 

 Sprinkle mixed topping atop fruit & pop into preheated oven for 30 minutes.

 Enjoy right out of the oven, with a few spoonfuls of full fat vanilla yogurt, or #treatyoself to a scoop of real vanilla bean ice cream! (note serving with yogurt or ice cream make this NOT dairy free or vegan!)

Serves 6..

Vegan Creme Brulle

vegetarian | gluten free | dairy free | egg free | soy free | vegan

1h 15m or less *

*Cut prep time down to under 25 minutes by roasting the squash ahead of time. These are

What You’ll Need:

2 acorn squash, sliced in half & seeded

1 pint vanilla soy creamer (look for one with sugar added)

Dash of cinnamon

Dash of raw sugar

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Preheat oven to 375*

Slice squash in half, scoop out & discard seeds. Place face down in a baking dish (choose one with high sides…like a brownie pan) with about an inch of water & pop into the oven.

Roast for about 25 minutes, or until a fork slides smoothly of the “meaty” side.

Allow the squash to cool at room temp.

To prepare brulee, scoop meat from squash into a food processor or high speed blender. Add creamer & puree.

Portion evenly into (4) ramekins. Place prepared ramekins back into the baking dish. Add 2-3 inches of hot water to pan to create a water bath & pop back into the oven for 15 minutes.

Finally, change oven setting to broil. Sprinkle cinnamon sugar on top of each brulle & pop under broiler for 5 minutes.

These are great served hot out of the oven, or cold right out of the fridge.

Serves 4.

Chocolate Oat Cookies

vegetarian | gluten free | egg free | vegan

20 minutes or less

What you'll need:

1 c gluten free rolled oats

2 tsp ground cinnamon

¼  tsp sea salt

2 ripe bananas (the riper the better here!

¼ c mini semi-sweet chocolate chips

¼  c unsalted, chopped walnuts

Parchment paper

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Preheat oven to 350*

Mix oats, cinnamon & salt in a small bowl.

In a larger bowl, mash bananas with a fork or potato masher.

Mix dry ingredients with the mashed bananas. 

Stir in chocolate chips & walnuts. 

Use a Tablespoon measure to drop cookies onto a parchment paper lined baking sheet. 

Bake for 15 minutes.

Makes about 12 cookies, serving 6

Chocolate Custard

vegetarian | gluten free | egg free | nut free

10 minutes or less

What You’ll Need:

12-14 oz package silken tofu

¼  c honey, local to your area

½  c cocoa powder

½  tsp pure vanilla extract

3 c fresh or frozen berries

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Blend all ingredients in food processor or high speed blender until smooth. Portion into 3 dishes, or into one medium size bowl. 

Top with fresh or frozen berries just before serving

Serves 3

Chickpea Brownies

vegetarian | gluten free

35 minutes or less

What You'll Need:

1 can chickpeas, drained & rinsed

¼ c coconut oil, melted

2 large eggs

¼ c PURE maple syrup (move over, Aunt Jemima, the real stuff is moving in)

2 tsp pure vanilla extract

1/3  c unsweetened cocoa powder

½  tsp baking powder

1 pinch sea sat

¼  c 85% dark chocolate chips

OPTIONAL:  ¼ c unsweetened coconut shreds

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Preheat oven to 350*

Lightly coat a 9x9 inch pan with coconut oil. Combine everything but chocolate chips & coconut in a food processor or high speed blender. Process until smooth. 

Stir in chocolate chips & coconut shreds if desired. Spread evenly into prepared pan.Bake 25-28 minutes, or until a toothpick comes out clean.                                   

Makes 16 perfect little brownies  

Double Chocolate Nice Cream

vegetarian | gluten free | nut free | egg free | vegan

10 minutes or less*

What You'll Need:

2 bananas, sliced in half & frozen* 

½ c unsweetened vanilla almond milk (plus more as needed)

½ Tbsp cocoa powder 

1 Tbsp mini semi-sweet chocolate chips

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*When you have ripe or over-ripe bananas, peel them, slice in half, put into a freezer baggie & pop into the freezer to have on hand for baking, or for nice cream! 

Combine frozen banana, milk & cocoa powder in a high speed blender.  Use a wooden spoon through the hole in the blender lid to agitate everything inside and keep it moving.  You may need to add a little more almond milk, 1 Tbsp at a time, to desired consistency.

Scoop out of the blender using an ice cream scoop and spatula.  Top with chocolate chips & share with a friend! 

Serves 2

Secret Chocolate Cake

vegetarian | gluten free | soy free

1.5 hours or less*

*roasting beets ahead of time cuts down prep time to 35-50 minutes

What You’ll Need:

1 bunch red beets

1½  c gluten free rolled oats 

½  c coconut oil. melted

1 c plain, full fat yogurt

3 eggs

1 1/2 tsp pure vanilla extract

1/3 c raw sugar

½ c almond meal/flour

½ c raw cocoa powder

1 ½  tsp baking soda

½  tsp sea salt

1 tsp cinnamon 

½  c 85% dark chocolate chips

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If cooking beets, preheat oven to 400*. Remove beets from greens & place whole beets in a roasting pan. Cook for about 45 minutes, or until a fork slides out smoothly. Just like baking a potato!  Do this up to 3 days ahead of cake baking time, so planning ahead will make baking day super easy.

Meanwhile, pulse oats in a large food processor until fine. 

Add wet ingredients, pulse to combine. Once cooked, add and blend beets. 

Then, combine remaining dry ingredients in a big  bowl, stirring in goodness from food processor to create batter.   

Stir in chocolate chips.

Pour ¼ c- ish scoops into greased cupcake tins to make about 16 dozen little cakes.

Bake at 350* for 35-50 minutes, or until a knife comes out clean

Makes 15-16 cakes, serving 15-16