Mini Berry Vegan No Bake "Cheesecakes"

If you're craving something creamy, light and sweet but still heathy and nutritious- look no further than these light no bake, protein full, vegan desserts. They are hardly cheesecakes but that's probably the closest thing they come to. I like to keep mine in the freezer and don't let them defrost completely. Then, they have the texture of frozen yogurt but with a little cheesecake-like crust layer. Whatever you want to call them, they are delicious and nutritious! 😋 

Ingredients:

"Cheesecake" layer:

1 cup raw cashews (soaked in water for a couple of hours) 

1/2 cup coconut oil

1 tbsp lemon juice

1 cup frozen mixed berries 

You can also add a little sweetener of your liking - I.e honey, maple syrup, stevia, etc.

Crust:

1 cup raw walnuts 

1/3 cup coconut oil

1/4 cup coconut flour

2 tbsp cacao powder

2 tbsp honey

Instructions:

Make the crust first by placing the crust ingredients into a food processor or high power blender. This should be quick and the consistency you're looking for is a little crumbly but sticks together when you squeeze it. Press about 1 tbsp of the mix into a muffin tin. If you have a silicon muffin tray, this will work great! If you don't, the trick is to cut parchment paper strips into your metal muffin tin - two pieces into each mold, in the shape of a cross with the corners sticking out long enough for you to be able to grab them. The reason for this is to help you pop them out of the molds easily when they're ready. 

Once you put the crossed  pieces of paper down, press the crust mix into each muffin mold. When ready, put in the freezer to set while you're making the cheesecake layer. 

For the cheesecake layer, place all ingredients into your blender and blend till you get a smooth and creamy milkshake-like consistency. If it's too think, add a splash of almond milk to help it blend. Then all that's left to do is pour it into your muffin tins and put it back in the freezer. Let them set for a couple of hours before you devour them. Before you're ready to attack them, leave them on the counter for 5mins before popping them out of the molds. Enjoy! 

These can be made in different flavors. I've made a peanut butter one (instead of berry and it was yummy) 

Goji Berry Oatmeal Cookies with Hemp and Chia Seeds

Here is my latest delicious and nutritious kitchen experiment. The goal was to combine a variety of superfoods (goji berries, hemp seeds, chia seeds, and coconut oil) into something yummy for the whole family, including our 17m girl who loves to snack. Click on the hyperlinks above to learn more about the great nutritional value of each of these amazing fruits and seeds.

These cookies are soft and can easily be eaten for breakfast or a nice filling snack in between meals.

Goji berry oatmeal cookies

Ingredients:
3 eggs
1/3 cup coconut oil
1/3 cup smooth peanut butter
1tsp vanilla extract
1/2 cup coconut flour
1/2 cup goji berries (soaked in water for a few hours; don't discard the water! It makes for a lovely iced tea, plus I used some of the liquid in the recipe)
1/4 cup raw shelled hemp seeds
2 tsp chia seeds
2/3 cup steel cut oats
2 tbsp honey (or any sweetener you prefer)
1 tsp cinnamon

Instructions:
Combine wet ingredients first then slowly add the dry ingredients to the mix until you get a nice consistency dough that hold its cookie shape when you spoon it into a parchment paper lined cookie sheet. Preheat your oven to 400degrees and bake cookies for approximately 10mins. Enjoy plain or with a smear of nut butter! Let me know how you liked the recipe and if you modified it in any way!