Dessert Recipes

Light Lemon Cheesecake

Light Lemon Cheesecake

Ingredients:

½ cup whole almonds
½ cup flaked coconut
½ cup graham cracker crumbs (about 4 graham crackers)–could use gluten-free
2 Tbs honey granules (or sugar)
2 Tbs maple syrup
pinch of salt
1 cup heavy whipping cream
12 oz cream cheese, softened and cut into pieces
⅔ cup honey granules (or sugar)
Juice of 2 lemons (about ½ cup)
1 tsp vanilla

Instructions:

1. Place the almonds and coconut in a food processor and chop until fine.
2. Add the remaining ingredients and process until combined.
3. Press into the base of a 8″ by 8″ dish.
4. Whip the heavy cream with an electric mixer until fluffy.
5. Add remaining ingredients and blend until smooth.
6. Pour over the crust and chill for several hours before serving.

From Blog of Joy

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Matzo Candy

3 matzo square (I use lightly salted matzo)
1/2 cup (1 sticks) butter
1/2 cup honey granules (or sugar)
1/2 cup semi-sweet chocolate chips
peanuts (optional)

  1. Line a jelly roll pans with foil. Place parchment paper over the foil. Place the matzo squares on the tray in a single layer.
  2. In saucepan, melt the butter and sucanat over medium heat. Cook and stir constantly until mixture boils. Boil and stir for 3 minutes. Remove from heat and pour over matzos, covering completely.
  3. Bake at 350 degrees for 15 minutes. Keep an eye on the candy as it bakes to ensure that it doesn’t burn; if it gets too dark, lower oven to 325 and put back in. However, the candy does need to bake (bubbly) for 15 minutes, or it won’t be crunchy.
  4. Remove the sheets from oven to cooling racks. Sprinkle chocolate chips on top. Wait five minutes, then smear the soft chocolate chips over the matzos. Sprinkle with peanuts if desired.
  5. Cool; then refrigerate or freeze (on the sheets if possible). Break into pieces and store in the refrigerator or freezer.

Adapted from Tammy’s Recipes

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Matzo Candy

Matzo Candy

An unleavened, dairy-free, and delicious Passover treat

Ingredients:

  • 3-4 salted matzo squares (I used 3 1/2)
  • 2 Tbs coconut oil
  • 1/4 cup honey
  • 1/2 tsp vanilla
  • 1/2 cup semi-sweet mini chocolate chips, divided
  • 1/4 cup roasted peanuts

Directions:

  1. Heat the coconut oil in a saucepan over medium-low heat until melted. Stir in the honey and vanilla until combined.
  2. Line a large, rimmed baking sheet with parchment paper. Arrange the matzo squares on the tray, breaking them as needed to fit.
  3. Coat both sides of each matzo piece in the honey mixture and place on the parchment paper.
  4. Bake at 350 degrees for 5 minutes. The caramel should be bubbling on the tray and the matzo golden. Be careful not to overcook.
  5. Sprinkle 1/4 cup of chocolate chips (or more!) on the matzo pieces. Let sit for 5 minutes. Spread the melted chocolate evenly on the matzo.
  6. Sprinkle with remaining 1/4 cup of chocolate chips and peanuts if desired. (I like to spread the chocolate chips around a bit to coat them in the melted chocolate and then sprinkle on the peanuts.)
  7. Place in the freezer or refrigerator until the chocolate is hardened.
  8. Break in pieces and store in the refrigerator.

From Blog of Joy

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Mini Crunch Bars with Peanut Butter Drizzle (Vegan, gluten-free, no bake/raw, soy-free)

For the Bars:

  • 1/2 cup coconut oil
  • 1/2 cup unsweetened cocoa powder
  • 5 tablespoons liquid sweetener (maple syrup, agave, etc.), or to taste
  • pinch of sea salt, to taste
  • 1 teaspoon pure vanilla extract
  • 1 cup rice crisp cereal

Line a 9×5 inch loaf pan with parchment paper. In a pot over low heat, gently melt the coconut oil and then whisk in the rest of the crunch bar ingredients (except the rice crisp) to taste. Once the mixture is smooth remove from heat and stir in the rice crisp cereal. Pour mixture into prepared pan, smooth out, and then freeze for 10-15 minutes, or until the chocolate is solid.

For the Peanut Butter Drizzle:

  • 2 tablespoons all-natural peanut butter (or any nut/seed butter of choice)
  • 1.5-2 teaspoons coconut oil, as needed to thin out
  • 1 teaspoon liquid sweetener (maple syrup, agave, etc.)

Melt the coconut oil and then whisk in the peanut butter and liquid sweetener. Adjust to taste if desired. Scoop into a plastic baggie. Remove crunch bars from the freezer and cut into 12 small bars. Snip a tiny hole in the baggie and drizzle the PB mixture onto the bars (you can also try drizzling it with a spoon, if desired). Return bars to the freezer until the PB drizzle is solid, about 5 minutes. Serve straight from the freezer or fridge. Bars will melt slightly at room temperature so I don’t suggest keeping them out long. Store leftovers in the fridge or freezer.

From Oh She Glows

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Mountain Fudge Sandwich Cookies

IMG_5750

Yield: about 24 small sandwich cookies

Cookies:

1 cup spelt flour (or whole wheat flour)
3/4 cup walnut meal (raw walnuts, processed until fine to chunky)
1 tsp salt
1/2 cup honey granules
2 tsp cinnamon
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp almond extract
1/4  almond milk
1/3 cup melted coconut oil

Combine all the cookie ingredients in a large mixing bowl. Fold until a wet ball forms. Place bowl in the fridge to chill for 15-20 minutes. Shape the dough into small balls and place them an inch or so apart on baking trays. Flatten the cookies with your palm or a spatula. Bake at 350 degrees for 8-10 minutes. Allow the cookies to cool on the tray.

Fudge Filling:

3/4 cup semi-sweet chocolate chips
2 Tbsp almond milk
1/4 cup coconut oil
pinch of salt

Melt the ingredients in a saucepan over medium low heat. Stir until smooth. Chill the fudge in the refrigerator until thickened. Slather the fudge filling on a cooled cookie (you can chill the cookies for easier assembly). Place another cookie on top. Continue until all the cookies are prepared. Store the cookies in the freezer.

Adapted from Healthy. Happy. Life.

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No-Bake Elvis Bars (vegan, gluten-free, grain-free)

Crust:

1 1/2 cups almonds
2 Tbs coconut oil
2 tbs maple syrup
1 Tbs almond butter or peanut butter
1/2 tsp cinnamon
pinch of sea salt

Add the almonds into a food processor and process until fine crumbs, slightly larger than sand. Now add in the rest of the crust ingredients and process until the mixture comes together, scraping the side of the bowl as needed. The mixture should be a slightly tacky and should stick together when pressed with your fingers. If it’s not, add a very small splash of water and process again for a few seconds. Evenly press into a parchment lined 8″ x 8″ baking dish. Place in freezer while you prepare the filling.

Filling:

2 medium ripe bananas, peeled
1/4 cup coconut oil, softened slightly
2 Tbs almond butter or peanut butter
1 tsp vanilla extract
pinch sea salt, to taste

Give the processor bowl a quick rinse. Add all the filling ingredients into the processor and process until smooth. Remove the crust from the freezer and pour the filling on top. Smooth out. Return to the freezer for at least 1-2 hours to set, until the filling is very firm to the touch.

Chocolate Drizzle:

3 Tbs semi-sweet mini chocolate chips
1 1/2 tsp coconut oil

When the filling is completely solid, prepare the topping. In a small pot heat the chocolate and coconut oil on the lowest heat, stirring to combine. When half of the chips have melted, remove the pot from the heat and stir until completely melted. Remove the bars from the freezer. Lift slab out of the pan and slice into squares. Spread out the squares on a plate lined with parchment paper. Drizzle on the melted chocolate and return bars to the freezer until the chocolate is firm and the bars are solid. Enjoy these bars frozen, straight from the freezer. They melt very quickly so I don’t suggest leaving them out for more than a couple minutes. Store leftovers in the freezer. Yields 16 small squares.

adapted from www.ohsheglows.com

 

 

 

 

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No-Bake Energy Bars

IMG_6105

  • 3 1/2 cups rolled oats
  • 2/3 cup raisins
  • 1/3 cup chopped dates
  • 1 1/2 cups all-natural creamy peanut butter
  • 3/4 cup honey
  • 3 Tbs vanilla extract
  • chia seeds (opiontal)

Mix all of the ingredients in a bowl. Drop by heaping tablespoons on wax paper. Wrap each bar and store in freezer.

From Dr. Oz

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Nut Balls

  • 1 C butter (room temperature)
  • 2 C flour
  • 1 C almonds, chopped
  • 1 t. vanilla
  • 3 T sucanat with honey (or sugar)

Mix and roll into small balls.  Bake at 325 degrees 20 minutes (or until golden brown).

(from a Hebrew website)

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Nut Fudgie Cookies

1/4 cup semi-sweet chocolate chips
1/2 cup (1 stick) butter
1 cup honey granules (or sugar)
2 eggs, beaten well with a mixer
1 tsp vanilla
1/2 cup flour
1/4 tsp salt
1/2 cup walnuts, chopped

Melt the chocolate and butter in a medium-sized saucepan over medium heat. Add the sugar and eggs; mix quickly.  Stir in the vanilla, flour, and salt. Pour into a 13″ x 9″ pan. Sprinkle the nuts over the fudge. Bake 15 minutes at 400 degrees.

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Nutty Oatmeal Chews

  • 2 C oats
  • 1 C brown sugar or sucanat
  • 1/2 C olive oil
  • 1/2 C flour
  • 1 t vanilla
  • 1/2 t salt
  • 2 eggs, slightly beaten
  • 3/4 C chopped walnuts
  • 1 C shredded or flaked coconut

Mix oats, sugar, and oil in large bowl; let stand in refrigerator.  Add remaining ingredients; mix well.  Bake at 350 degrees in a greased 13×9″ baking pan for 15-20 minutes.

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