Treats – Because sometimes you just need something yummy:
CHOCOLATE MOUSSE* Vegan style
- Flesh of one avocado
- 1 Tblsp pure maple syrup
- 1/4 cup raw Cacao powder
- 1/2 large banana
- 2 Tblsp water
- 2 tsp vanilla extract
- 1 Tblsp strong brewed decaf coffee
- sea salt totaste
- 1 pint raspberries (optional)
- Combine all ingredients in a blender on medium speed till smooth and creamy, 1-2 minutes. If mousse is too thick thin with extra coffee or water.
- Serve immediately. Refrigerate for up to 5 days.
*Adapted from The Blood Sugar Solution Cookbook
BLUEBERRY CHEESECAKE* No Bake Vegan Style
CRUST:
- 1 cup pecans or almonds
- 1 cup coconut, shredded
- 1/4 tsp salt
- 1 cup dates
- 2 Tblsp. coconut oil
FILLING:
- 2 cups cashews, soaked overnight
- 1 1/2 cups fresh blueberries
- 1/2 cup coconut oil
- 1/2 cup honey
- 1/2 cup coconut cream
- 3 Tblsp lemon juice
- 1 Tblsp vanilla
TOPPING:
- 1/2 cup blueberries, plus for garnish
- 2 tsp lemon juice
- 2 Tblsp honey
Prepare crust:
- Prepare crust lining an 8 inch springform pan with parchment paper
- Process nuts into a flour in a food processor using an “S” blade. Add coconut and salt then process again. Set aside.
- Process dates and oil into a paste, then add nut mixture and coconut oil to date paste processing to form a crumbly sticky dough.
- Press dough into even layer on springform pan.
- Place crust in fridge to set for 30 minutes or longer.
Prepare filling:
- Combine all ingredients in a high powered blender till smooth.
- Pour filling over prepared crust. Transfer to fridge to set 4 hours or longer.
Prepare topping:
- Combine all ingredients in a blender till smooth. Pour over cake before serving. ENJOY!
*Adapted from Paleo Sweets.
FLOURLESS BLUEBERRY SPONGE CAKE
- 1/2 cup coconut flour
- ½ coconut oil or olive oil or 4 oz. butter
- 3-5 Tblsp. granulated stevia or sweetener of choice
- 2 tsp. vanilla
- 1 tsp. baking powder
- 8 eggs
- 1 cup frozen berries
- Mix melted coconut oil, butter (or olive oil), coconut flour, stevia, vanilla and baking powder till smooth.
- Add eggs one at a time, mixing in between each addition.
- Pour into a baking dish or round cake pan.
- Press frozen berries evenly into the sponge.
- Bake at 350 degrees F. for 20-25 minutes, till center is cooked through. Serve with yogurt and berries.
Birthday Cake:
This recipe is Gluten Free, Soy Free, Sugar Free and Dairy Free. It’s one of my go to favorites for celebrating life’s milestones. Here’s to another year!
