Sea-Salted Caramel Cheesecake Bites (Paleo, Vegan)

Totally unrelated to food…. I have discovered the online store 6pm.com. It’s like the TJ Maxx of Zappos, can you just picture this, please? Amazing. Uggs for half price, cute booties, stuff you didn’t know you needed until you found it.

Who’s ready for spring? Let’s skip straight to the good stuff. This recipe for Sea-salted Caramel Cheesecake bites is a little bit of summer, but since it’s best served frozen…. We can say it’s Spring, instead. These babies are vegan, gluten free, paleo, the whole 9 yards. Have at ‘em.

Sea-Salted Caramel Cheesecake Bites (Paleo, Vegan)

Prep time: 3 hours

Cook time: 40 min (active)

Serves 12 (large cups), or (24 small cups)

Ingredients

For the crust

  • ~2 very full cups of pecans, raw
  • 2 tbsp coconut oil, melted
  • 1/4 cup coconut flour
  • pinch of sea salt
  • ¼ cup maple syrup
  • 2 tbsp almond butter

For the cheesecake

  • 1 cup raw cashews, soaked overnight or in boiling water for 2-3 hours
  • ¼ cup melted coconut oil
  • 2 tbsp coconut sugar 1/3 cup of coconut cream (from a can), plus 1-2 tbsp of coconut milk if needed
  • 2 tbsp maple syrup
  • 1 tbsp vanilla extract
  • pinch of sea salt, plus more for garnish
  • 1 tsp fresh lemon juice
  • sea salt for garnish

For the caramel

  • 1/3 cup maple sugar
  • 2 heaping tbsp coconut sugar
  • 1 can of coconut milk
  • ½ teaspoon vanilla extract
  • pinch of sea salt

Directions

  1. Line a cupcake tin with paper liners and set aside.
  2. Start the caramel sauce, as it takes the longest. In a medium-sized saucepan, combine the sugars and coconut milk. Bring to a low boil, and then add the vanilla extract and salt and mix until combined. Allow to continue to boil for about 2-3 minutes, stirring to prevent burning. Turn to very low heat, and simmer slowly for about 35-40 minutes, until reduced to a thick syrup. Remove from heat to allow to further cool, or place in the refrigerator.
  3. Meanwhile, as the caramel sauce is cooking down, place the ingredients for the crust into a food processor and pulse until crumbly and mixed thoroughly.Press about a tbsp of the crust mixture into the bottom of each cupcake liner. Freeze while preparing the remaining layers.
  4. Now for your filling! Drain your cashews and put them into a blender; mix until you have a crumbly wet pile (appetizing, I know). Now add your coconut oil, coconut milk, maple syrup, and vanilla. Blend until smooth… this may take a bit, as your cashew chunks may still be visible. Feel free to add water, 1 tsp at a time, if needed. Once smooth, add your lemon juice and continue to puree until frothy. Add more lemon juice, if desired.
  5. Remove the crusts from the freezer and pour the cheesecake filling evenly into each cup, leaving room for the caramel sauce. Place back into the freezer for about 25-30 minutes.
  6. About 20 minutes before serving, you can remove your cheesecakes to allow them to thaw. Spoon a dollop of caramel sauce atop each cup, and sprinkle with a pinch of sea salt. Serve, and enjoy!

🙂

-S

Winter Apple Crisp (Vegan, Gluten-Free)

I learned something interesting this weekend about this month. January 1st was a special new year’s day, as is the rest of this year, actually. In numerology, 2018 is an “11” – this number is considered by some to be a “master karmic number”, which holds a sacred vibration. Have you ever looked at the clock and caught that special 11:11 time? I always felt it was special, but I never really thought about why it was. Little did i used to know, the number 11 represents an enlightening and transformative sense a balance and alignment. This will feel especially different on days like New Year’s Day, January 11th, November 1st, and November 11th.

 If you aren’t familiar with numerology, I highly recommend taking a look into some books about it. Each number, much like anything else present here on earth that has roots in ancient civilization, has its own vibrational energy and meaning, and ties into literally everything. We base everything in today’s world off of numbers – time, money, organization, everything. Number 1 can mean something different to anyone, but in its purest form, it represents the beginning. Are you looking to start something? This month (or even this year!) is a great time to do so — not just your New Years’ Intentions, but something to carry through the rest of your life. This could be meditating, a new hobby, exercising more — anything that can improve your life for the better.

 This is particularly important today, as today is the start of the New Moon for this month. Set some goals, be clear about your approach, and stick with it! 🙂

Winter Apple Crisp (Vegan, Gluten-Free)

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Prep time: 20 min

Cook time: 40 min

Serves 5-7

Ingredients:

For  the filling

  • 5-6 apples (any kind you like!) – peeled, cored and sliced
  • ¾ cup organic brown sugar
  • 1 tsp organic vanilla extract
  • 1 tbsp ground cinnamon
  • 1 tsp allspice
  • 1 tsp fresh lemon juice
  • ¼ cup vegan butter alternative (or ghee), melted
  • Pinch of finely ground Himalayan sea salt

For the crumble topping

  • ¾ cup gluten free-certified oats
  • 3/4 cup gluten-free baking flour
  • ¾ cup organic brown sugar
  • 8 oz organic vegan butter (cold); or 1 stick cold organic butter, cut into ½ in cubes
  • 1 tbsp cinnamon
  • 1 tsp allspice

Directions:

  1. Preheat oven to 350 degrees F. Lightly grease a glass 9x13in baking dish and set aside.
  2. In a large bowl, toss apples with all of the filling ingredients and mix to coat thoroughly.
  3. In a separate bowl, mix together all of the crumble ingredients except your butter. Once dry ingredients are mixed, add in the butter, a little at a time, pressing the crumble into the pieces of butter. You don’t need to be neat – if anything, really pressing the ingredients into the butter is better.  The butter should be reduced into mixture until you’re left with large/coarse crumbs.
  4. Spread the apple filling evenly within the baking dish, patting gently to make sure there are no gaps. Sprinkle the crumb mixture over the apples, ensuring all of the apples are covered.
  5. Bake for 35-40 minutes, until the top becomes golden and the apple mixture is bubbling. Allow to cool before serving.

Enjoy!

-S

Orange Banana Spiced Breakfast Muffins (Paleo)

Good evening, ladies and gentlemen! What an eventful weekend.

The weekend started out pretty intense – a few friends and I dedicated an evening to belief clearing through muscle testing, and that was followed by my Level I Reiki class and certification the next day. An interesting thing, doing all of that healing in a very condensed timeframe… I turned into a bit of a crazy person for the next 48 hours. A lot of intense releasing of negative energy, beliefs, etc, down to a molecular level. But that’s a story for another time. On a side note, my crystals have been EVERYWHERE. Including some in the below picture. I love them, don’t judge.

I was on a baking FRENZY this weekend! I bought bananas, which is never a good idea. I waste fruit, too often. When I was food prepping very strictly when I thought I wanted to do a physique show, I really limited my fruit intake. I think I’ve convinced myself I don’t want, need or like fruit, which is a bummer. Nevertheless, I bought a bunch of bananas and let them fester on the counter until I absolutely had to do something with them. These babies were born.

I think I could probably add some dark chocolate chunks to them to make them a little more indulgent, but I’ll save that for when I know I can give some away (so that I don’t eat all of them). I hope you like them! 🙂

Orange Banana Spiced Breakfast Muffins (Paleo)

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Prep time: 10 min

Cook time: 25 min

Makes 12 muffins

Ingredients:

  • 3 large ripe bananas, mashed
  • 2 large eggs
  • 1 tsp orange zest
  • 1/8 cup unsweetened vanilla almond milk (unflavored is fine)
  • 1 tbsp pure vanilla extract
  • 3 tbsp pure maple syrup
  • 1 tsp ground cinnamon
  • 1 tsp allspice
  • 2 cups almond flour
  • 1 tsp baking powder
  • 1/8 tsp sea salt

Directions:

  1. Preheat the oven to 350 degrees F. Grease your muffin tin lightly with coconut oil.
  2. Combine all ingredients in a large bowl and whisk until smooth.
  3. Divide batter evenly among cups – the muffin cups should be about ¾ full so they don’t overflow and bake over the sides.
  4. Bake for about 25 minutes until starting to turn golden on top. Check if they are done by sticking a knife or toothpick into a middle muffin – if it’s clean, they’re finished. Let cool, and serve!

Optional: if you’re feeling extra indulgent, spread a little ghee over them. Otherwise – I wrap them individually and take them for breakfast 🙂

Enjoy!

-S