Vegan Coconut Cocoa Cheesecake

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Cheesecake is delicious, creamy and full of dairy. So you might be surprised to learn that not only can you make a vegan cheesecake, but it can taste fantastic. That’s the case with my Vegan Coconut Cocoa Cheesecake.

This is the type of dessert you’ll want to serve company, especially those who’ve sworn off anything healthy and turn their noses up at any word that begins with “veg.” One bite of this will turn anyone into a real food convert.

The crust is filled with healthy fats thanks to the walnuts while the filling is a creamy, mouthwatering mix of coconut milk, cocoa powder and maple syrup, with no refined sugars in sight. You’ll want to plan ahead for this one: you’ll need to soak cashes and allow the cake to set in the freezer for two hours. But trust me, it’s worth it! Get ready to cut yourself a slice (or two) of this vegan coconut cocoa cheesecake.

Pull out the food processor and blend the walnuts, Medjool dates, vanilla and sea salt until the ingredients form a dough. Once that’s ready, spread the dough for this vegan coconut cocoa cheesecake in an un-greased, 9-inch springform pan and stick it in the freezer for 20 minutes.

While the dough is chilling, let’s get the filling ready. Add all the ingredients to a blender and blend on low speed until it’s all mixed up. Look at that lovely cocoa color.

Next, remove the crust from the freezer. It’s time to pour the filling over it. Yum! Then cover the pan and put the entire cake back in the freezer. Let it hang out for at least the next two hours in there. On the bright side, there’s no baking required.

Once the cake has set in the freezer, let it thaw slightly in the refrigerator, for 20 minutes or so. This vegan coconut cocoa cheesecake will be perfectly chilled and sliceable. Sprinkle the coconut flakes on before serving and enjoy.

Going vegan doesn’t mean no more cheesecake, especially when it’s as good as this coconut cocoa cheesecake version.

Vegan Coconut Cocoa Cheesecake

Total Time: 3 hours 5 minutes

Serves: 8–10

INGREDIENTS:

• CRUST
• 3 cups walnuts
• 2 cups Medjool dates, pitted
• 1 teaspoon vanilla
• dash of sea salt (about 1/6 teaspoon)
• FILLING
• 1½ cups raw cashews, soaked and rinsed well*
• ⅓ cup maple syrup
• ½ teaspoon vanilla
• one 14-ounce can full-fat coconut milk
• ¼ cup lemon juice
• ⅓ cup dutch-processed cocoa powder
• ⅓ cup coconut oil, melted
• ½ teaspoon sea salt
• 1½ cup coconut flakes

DIRECTIONS:

1. In a food processor, blend together the walnuts, dates, vanilla and sea salt until dough is formed.
2. Spread the dough evenly in the bottom of an ungreased 9-inch springform pan.
3. Place the pan in the freezer for 30 minutes.
4. Place all of the filling ingredients into a blender and blend on low speed until well blended.
5. Remove the crust from the freezer.
6. Pour the filling mixture on top of the crust, cover the pan and replace the cake in the freezer.
7. Freeze for at least 2 hours.
8. Defrost the cake in the refrigerator for 20 minutes before serving.
9. Sprinkle coconut flakes on the top before serving.
10. *Quick soaked cashews: To cut down on soaking time, add cashews to a pot and cover with water by 1/2 inch. Bring to a boil and boil for 2 minutes. Remove from the heat and allow the cashews to soak for 1 hour. Drain the cashews, rinse with cold water, and use.

Avocado Salad Wrap Recipe

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Avocados were first used by the Aztecs and since have been highly sought after for their health benefits. Avocados are high in healthy mono-unsaturated fats such as oleic acid. They also have anti inflammatory properties and are high in potassium, magnesium, and fiber.  Try incorporating avocados into your diet with this easy avocado salad wrap recipe.

Avocado Salad Wrap Recipe

Total Time: 5 minutes

Serves: 2

INGREDIENTS:

• 2 avocados, cubed
• 1 red pepper, diced
• 2 Tbsp red onions, diced
• 3 garlic cloves, minced
• 1/4 cup fresh cilantro, chopped
• 2 tsp lemon juice
• 6-8 romaine lettuce, roughly chopped

DIRECTIONS:

1. Mix all ingredients, except the lettuce, in a bowl.
2. Scoop out approx. 1/2 cup into gluten free wrap, add lettuce and roll.

Gluten-Free Banana Bread Recipe

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Gluten-Free Banana Bread Recipe

Total Time: 55 minutes

Serves: 6-8

INGREDIENTS:

• 4 eggs
• 3 medium overly ripe bananas, mashed
• ¼ cup honey
• ¼ cup coconut milk
• 1 tablespoon vanilla extract
• 2 teaspoons baking soda
• 2¼ cups almond flour
• ½ teaspoon sea salt
• ½ teaspoon cinnamon
• 1 tablespoon apple cider vinegar

DIRECTIONS:

1. Preheat oven to 350 F.
2. Grease a standard loaf pan and set aside.
3. In a bowl, mix eggs, banana, honey, coconut milk, and vanilla.
4. In a separate bowl, combine baking soda, almond flour, sea salt and cinnamon.
5. Combine both mixtures and stir until well incorporated.
6. Add in apple cider vinegar and stir until it is distributed throughout the mixture.
7. Pour batter into greased loaf pan. Bake for 45-50 minutes.

Vegan Blackberry Peach Ice Cream

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Cool summer treats like ice cream are always yummy — unless you’re abstaining from dairy or following a vegan diet. In that case, the sound of the ice cream truck isn’t exactly welcome. But that’s all about to change with this Vegan Blackberry Peach Ice Cream.

This frozen treat is made from only seven ingredients. Medjool dates, blackberries and peaches provide lots of flavor and natural sweetness, while the nutrition-rich coconut milk gives a smooth, creamy texture, just like “real” ice cream.

Even if you’re not vegan, I know you’ll enjoy this vegan ice cream.

In a high-speed blender, puree the coconut milk and dates until they’re completely smooth.

Next, add in peaches, blackberries, lemon juice, lemon zest and vanilla extract to the coconut mix. Purée it all up until it’s well blended.

Now, pour the mixture into a glass container and store in the freezer for an hour. If you have more time, you can refrigerate until the ice cream mixture is extremely cold.

Once the blackberry mixture has reached the right temperature, add it to your ice cream machine according to the manufacturer’s instructions. Afterward, add the ice cream to a large glass container with a lid and place in the freezer for an hour or overnight.

If you’ll be freezing the blackberry peach ice cream for an hour, serve immediately. Try this delicious Coconut Whipped Cream on top. If the ice cream sets overnight, let it thaw for 10–15 minutes before serving in a bowl.

Vegan Blackberry Peach Ice Cream

Total Time: 45 minuttes

Serves: 6–8

INGREDIENTS:

• One 13.5 ounce can of coconut milk
• 5 medjool dates, pitted
• 3 small peaches, peeled and diced
• 1 cup blackberries
• 2 tablespoons lemon juice
• 3/4 teaspoon lemon zest
• 1/8 teaspoon vanilla extract

DIRECTIONS:

1. In a high-speed blender or food processor, puree coconut milk and dates until completely smooth.
2. Add in peaches, blackberries, lemon juice, lemon zest and vanilla extract to the coconut mixture.
3. Puree on high until well blended.
4. Pour mixture into a glass container and store in the freezer for an hour or refrigerate until very cold.
5. Add blackberry mixture into your ice cream machine according to the manufacturer's instructions.
6. In a large glass container with a lid, add ice cream and place in the freezer for at least one hour or overnight.
7. If freezing ice cream for an hour, serve immediately.
8. If freezing overnight, set ice cream on the counter to thaw for 10–15 minutes before serving.

Peppermint Patties Recipe

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Coconut is one of the healthiest foods you can eat!  Coconut is a medium chain fatty acid which are easily digested and converted to energy instead of being stored as fat. Because of this, coconut aids in weight loss, helps to stimulate the metabolism and has amazing anti microbial properties. Experience the full benefit of coconut and try this peppermint patties recipe!

Peppermint Patties Recipe

Total Time: 30 minutes

Serves: 12

INGREDIENTS:

• 2 C coconut oil, room temp
• 1/2 C honey
• 1 tsp peppermint extract
• Three- 3 ounce dark chocolate bars, minimum 72% cacao

DIRECTIONS:

1. In a bowl, mix the 2 cups of coconut oil, honey and peppermint extract.
2. Form patties out of the mixture and place on a plate of parchment paper. Place in freezer to harden.
3. While waiting, melt the chocolate bars over medium low heat in a saucepan. Remove from heat to cool for 5-10 minutes.
4. Dip the hardened patties in the chocolate until covered and place back on the plate. Place in the freezer until the chocolate has hardened.

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