Archive for February 25, 2016

Chocolate Peppermint Vegan Cheesecake

Peppermint Chocolate Vegan Cheesecake

For my chocolate lovers I come with a vegan cheesecake recipe for you. I was tweaking my traditional filling and came up with this and I was told it was really good. It has a deep rich chocolate flavor with a super cooling complimenting peppermint flavor.



4 Oz Raw Almonds

3 Oz Raw Walnuts

10 Large Dates

1/2 Tsp Vanilla

1/4 Tsp Salt


8 Oz Raw Cashews

1 Tsp Vanilla

1/2 Tsp

1/4 Tsp Cream of Tartar

1/2 Cup Coconut Cream

  • Use canned coconut milk

3 Tbs Cocoa Powder

2 Tsp Peppermint Extract

2 Large Dates

Ok so like any other vegan cheesecake recipe you want to start by soaking your cashews over night in water. Measure them out and cover them completely with water and then set aside overnight. At the same time you want to place your can of coconut milk into the fridge.

**Placing the can of coconut milk in the fridge is important. You don’t want the coconut water for your recipe only the cream. Chilling the milk will separate the cream from the water and the coconut cream will float to the top of the can.**


The next day you start with the crust. Place the two nuts in a food processor and pulse until finely chopped.

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Add in the rest of the crust ingredients and pulse to combine. It will be crumbly in the end but will stick together. The dates are what add the sweetness and the stickiness to hold your crust together, this recipe calls for more dates so that it can hold the cocoa powder too. There is so much natural sugar in dates that there is no extra sugar needed.

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Pour the mixture into your chosen pan and firmly press into the bottom of the pan. Set that in the fridge to chill and firm up. This while help the crust stick together when the cheesecake is finished.

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Drain your cashews and place them into your food processor. Open your chilled coconut milk and skim the cream from the top. One 15 oz can of coconut milk should yield between 1/3 to 1/2 cup of coconut cream. Get as much of that as you possibly can. Add in your cream of tartar and blend until smooth, 10-20 minutes, scraping the sides every few minutes.

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Once smooth add in your cocoa powder, peppermint, and salt. Combine completely.

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Mix in the vanilla and the dates and blend once more.

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Pour filling over your chilled crust and place in fridge for at least 4 hours before serving. Enjoy with an after dinner coffee.

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Serves 16

Serving 1 Piece

Calories 172

Fat 10.2 g

Sat Fat 3.4 g

Cholest. 0 mg

Sodium 114.9 mg

Carbs 18.3 g

Fiber 4.4 g

Sugar 11.8 g

Protein 3.2 g

Cauliflower Mash

Cauliflower Mash

This is a great dish for those dieter who really really love their starches, like me, but also for parents. The kids don’t need to know that you’ve hidden vegetables in their mashed “potatoes” especially since you can’t taste the veggies anyways.


1 Lbs Red Potatoes

1-2 Lbs Caulifower

  • You want to use either a 1:1 ration of potatoes:cauliflower. I personally like a 1:2 ratio of potatoes:cauliflower.

1 1/2 Tbs Minced Garlic

1/4 Cup Butter

1/4 Cup Liquid

  • I say liquid because this is preferential. You can use stock, milk, buttermilk, almond milk anything other than water really. I like a lower calorie option because I use the butter in mine.

So super easy you want to clean your potatoes and cauliflower and cut them into equal sized pieces. I like leaving the skin on the potatoes for the extra nutrients and fiber as well as the color because it goes further helping to trick the brain into forgetting about the other vegetables. Place the chopped veg into a pot and just cover with water.

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Bring the water up to a boil and cook until fork tender. This is really difficult to time especially if you have different sized pieces. Fork tender just means that when you stab one of your cooked vegetables you don’t have to use much force to get the fork through the vegetable. It’s always better to gauge this on a potato rather than a cauliflower.


Once cooked drain then veggie mix and mash. I like using a handheld mixer because it just makes the mixing so easy and quick.

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Next you want to mix in your garlic, your chosen liquid, and your butter. Once combined and mixed to your desired smoothness its ready to serve.

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Serves 12

Serving 1/2 Cup

Calories 68

Fat 4 g

Sat Fat 2.5 g

Cholest. 10.2 mg

Sodium 44.4 mg

Carbs. 7.6 g

Fiber 1.2 g

Sugar 1 g

Protein 1.4 g

Bacon Jalapeño Cornbread

Bacon Jalapeno Cornbread

The perfect bar-b-que side dish. This is a semi traditional cornbread recipe that is super easy and super versatile. Word of warning though the only way to make perfect cornbread is if you have a cast iron skillet. Anything else just doesn’t work as well.


2 Cups Corn Meal

1/4 Cup Flour

1 Tsp Baking Powder

1 Tsp Baking Soda

1 Tsp Salt

2 Eggs

1/4 Cup Avocado Oil

1 Cup Buttermilk

  • Have a few extra tablespoons available in case you need some extra liquid

1/3 Cup Crumbled Bacon

  • Either cooked and crumbled strips or just regular bacon bits

1/3 Cup Diced Jalapeños

Optional Additions

1/2 Onion

1/2 Cup Cheddar Cheese

So it’s super easy. Mix together all your dry ingredients and the bacon bits in a large bowl. If you are adding in other items mix them in now too.

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In a separate bowl mix together your wet ingredients and your diced Jalapeños.

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Mix together the wet and dry ingredients until the batter is thick but still easily pour-able.

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Heat your oven to 450 degrees Fahrenheit. Grease your cast iron skillet with 2 Tbs Avocado oil. Place that in the oven for 5-10 minutes until the cast iron and the oil a very hot. Very carefully and quickly pour the batter into the middle of the skillet so that it spreads by itself. The hot oil in the pan will help create a crust on your cornbread.


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Bake for 15-20 minutes until golden brown and crispy.


Servings 10

Serving 1 Wedge

Calories 222

Fat 11.1 g

Sat Fat 1.8 g

Cholest. 41.1 mg

Sodium 391.5 mg

Carbs. 26.8 g

Fiber 2.2 g

Sugar 1.7 g

Protein 5.4 g

Apple Crumble Bread

Apple Crumble Bread

Ever wanted to just eat apple pie for breakfast? Well this isn’t pie but this apple crumble bread is a sweet breakfast bread with a crumbly oat topping and flavors that will remind you of that classic apple pie.



1 Cup Flour

1/2 Cup Brown Sugar (packed)

1/3 Cup Sugar

1/2 Tsp Cinnamon

Pinch Salt

1/2 Cup Rolled Oats

1/2 Cup Butter


2 Cups Chopped Walnuts

3 Cups Flour

3 Tsp Baking Powder

1/2 Tsp Baking Soda

1 Tsp Salt

2 Tsp Cinnamon

1/2 Tsp Nutmeg

1/2 Tsp Allspice

1/2 Cup Rolled Oats

1/2 Cup Melted Coconut Oil

1/2 Cup Avocado Oil

1/2 Cup Sugar Free Applesauce

1 1/2 Tsp Vanilla

1 1/4 Cups Brown Sugar (packed)

1 1/4 Cups Sugar

3 Eggs

2 Large Apples, Cored and Shredded

  • You can use any kind of apple you like but I like the flavor that the green apple provides. Just a little tartness to balance all the sweet. You can also peel the apples or leave the peel on.

Ok so first you want to make the crumble. So you want to make sure your butter is super soft but not melted. Then you want to sift your flour and add in all the other crumble ingredients.

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Then comes the fun part. The mixing! So you want a crumbly consistency as the name implies, I’ve found that the best way to mix everything is to use your hands, basically pinching everything together. Set that in the fridge while you make the batter.


You want to get the apples and walnuts out of the way first. So core and peel (optional) your apples before shredding. Set that to the side and chop your walnuts which you also set aside.

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Ok now for the actual bread part. Sift your flour and then add in your baking soda, baking powder, salt, cinnamon, nutmeg, allspice, and oats. Combine well.

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In a small bowl melt your coconut oil.

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Then in a larger bowl combine your coconut oil, avocado oil, applesauce, vanilla, both sugars, and eggs.

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Your next step is then to combine the wet and the dry ingredients together maxing sure there are no lumps of flour. Once combined add in your shredded apples and chopped walnuts.

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Spray two loaf pans and split the batter between the two pans. Once the batter is in the pan top it with the crumble. Gently press the crumble into the batter.

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Bake the bread at 350 degrees Fahrenheit for 55-65 minutes or until a toothpick pulls cleanly from the middle. Let it cool for 5-10 minutes before removing it from the pan. You don’t want to leave it in the pan too long because if it cools completely then it could get stuck in the pan.


Slice and eat it warm or toast it and add butter.


Makes 2 Breads, 12 Servings a Loaf

Serving 1 Slice

Calories 390

Fat 19.5 g

Sat Fat 8.1 g

Cholest. 33.6 mg

Sodium 116.6 mg

Carbs. 51.7 g

Fiber 2.2 g

Sugars 33.2 g

Protein 4.6 g

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