Description
The cheesecake that will get you back into baking… well, sort of. This one is easy, requires minimal skill and no oven! (Yep – that means the crust too). If you are after a simple dessert recipe for this festive season, look no further than the dairy-free No Bake Almond Cheesecake made with almond milk.
Ingredients
Crust
- 1 1/2 cup oats
- 1/2 cup whole natural or roasted almonds
- 2 tablespoons honey
- 1 tablespoon coconut oil
Filling
- 1 cup almond milk
- 1 cup coconut milk
- 2 tablespoons almond butter
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- pinch of salt
- 3 egg yolks
- 2 tablespoons honey
- 2 tablespoons coconut oil, melted
- 1/2 cup ricotta (optional)
Topping
- 2 ounces dark chocolate (1/2 shaved, 1/2 melted in the microwave)
instructions
- For the crust, combine all ingredients into a blender and blitz until combined (I like it when it stays a little rough with some bigger pieces, it adds to the character).
- Press the crust into a pie shell and put in the fridge to set for a minimum of 20 minutes.
- For the filling, bring together the coconut milk, almond milk, butter, cinnamon, nutmeg and salt in a small pot on low heat. Bring to a boil and simmer for 12-15 minutes or until creamy. Allow to cool.
- In a mixing bowl, whisk together yolks, honey and coconut oil before draining almond milk mixture through a sieve into the mixing bowl to combine. Pour entire mixture back into saucepan and stir on a low heat for 4-5 minutes or until mixture is thick. (Do not leave the stove top here — your eggs can curdle).
- Allow mixture to cool. If you wish to add the ricotta, fold it in at this point. Be sure that the mixture is well cooled before doing so.
- Remove crust from fridge and pour the almond milk filling in. Apply plastic wrap to the surface, pressing down for even coverage (and this prevents that weird skin from being created) and pop in the fridge to set for 20 minutes.
- Top with shaved chocolate and that amazing melted chocolate drizzle.
Description
The tartness of lemons complements the sweet subtle taste of walnuts in this quick bread recipe. The addition of blueberries offers a colorful antioxidant boost.
ingredients
Bread
- 1 cup California walnuts, chopped
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 3/4 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla extract, pure
- 2 tablespoons butter, unsalted, melted
- 2 tablespoons canola oil
- 1 cup blueberries, fresh or frozen
Tip: Leftover buttermilk can be frozen for future use. If using frozen blueberries, do not thaw before adding to the recipe.
Glaze
- 3 tablespoons granulated sugar
- 2 tablespoons lemon juice, fresh
Description
RDN Dawn Jackson Blatner provides us with a nutritious, bite-sized treat that is packed with flavor and perfect for snack time!
Ingredients
- 1 cup raw pecan pieces
- 15 ounce can chickpeas, rinsed and drained
- 1 tablespoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/2 cup dark chocolate chips
Instructions
- To a blender or food processor add pecan pieces, chickpeas, vanilla extract, cinnamon, and sea salt.
- Blend about 3-5 minutes, scraping down sides occasionally, until smooth & creamy.
- Fold in the dark chocolate chips.
- Form into 24 cookie dough balls. Eat as-is. No baking required!
Note: Store leftovers in an airtight container in the fridge for 5 days, or freeze for up to 3 months.
Description
These mini apple pies are filled with fresh apples and dried cranberries, making them a perfect holiday dessert. Cooking them in an air fryer makes the pastry crisp and flakey.
Ingredients
Filling
- 2 tablespoons butter
- 2 large Granny Smith Apples, peeled, cored and chopped
- 2/3 cup chopped California walnuts
- 1/4 cup brown sugar
- 3 tablespoons dried cranberries
- 1 1/2 teaspoons cinnamon
Crust
- 1 box refrigerated pie dough
- 3 tablespoons finely chopped California walnuts
- Nonstick cooking spray
Directions
- To prepare filling, melt butter in a large nonstick skillet. Add apples and cook for 10 minutes or until soft. Add walnuts, brown sugar, cranberries and cinnamon and cook for a few minutes more. Set aside to cool.
- Unroll each pie dough on a very lightly floured board and sprinkle with walnuts. Gather into a ball and knead several times to incorporate walnuts into dough.
- Roll into an 11-inch circle and cut into circles about 4 1/2-inches in diameter. Re-roll scraps and repeat to make 10 circles. Using your fingertips, coat the outside of each circle with water.
- Place about 1 1/2 tablespoons of apple mixture into the center of each pastry circle . Bring up 2 edges and pinch the edges to seal in the filling. Crimp firmly with a fork and coat with cooking spray.
- Preheat an air fryer set to 350°F for 3 minutes. Cook for 10 minutes or until pies are a light golden brown.
- Replace apples with 1 1/2 cups peeled and diced ripe pears and prepare as directed above, melting the butter before adding to the pears.
Description
These brownies are made rich and decadent with the addition of milk chocolate and finely ground coffee beans. Hazelnuts add a pleasant roasted, nutty flavor with a crunchy bite. The simple frosting adds a creamy note to bring the dessert together for an unforgettable treat!
Ingredients
Brownies
- ¾ cup raw hazelnuts
- ½ cup unsalted butter
- 3 ounces unsweetened baking chocolate
- 3 tablespoons Stumptown Coffee Roasters House Blend coffee beans, ground to a fine powder
- 1 ¾ cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ¼ teaspoon fine sea salt
- 1 cup all-purpose flour
Frosting
- 2 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 4 tablespoons milk (any variety)
- ¼ teaspoon vanilla extract
- Pinch of fine sea salt
- ¼ cup roasted hazelnuts, roughly chopped
- ½ cup milk chocolate chips
Instructions
- Preheat the oven to 375 degrees F. Cut a piece of parchment paper so that it lines the bottom and two sides of an 8-by-8-inch baking pan. The paper should extend beyond the two sides to allow for lifting the brownies out of the pan once cooled. Spray the paper and the inside of the pan with non-stick cooking spray.
- Halve some of the raw hazelnuts with a knife so that have you a mix of whole and halved nuts. Set aside.
- Add the butter and baking chocolate to a small saucepan. Turn the burner to medium heat and warm, stirring often, until the butter and chocolate are melted. Remove from the heat and stir in the finely ground coffee beans.
- Place the sugar in a large bowl. Stir in the melted coffee-infused chocolate and butter from the saucepan until smooth. Add the vanilla and then stir in the eggs. Mix in the salt and then fold in the flour until all ingredients are combined into a thick brownie batter.
- Pour the batter into the prepared pan. Top the batter with chocolate chips and then with the hazelnuts. Gently press them into the batter.
- Bake for 25 to 30 minutes, until a tooth pick inserted into the center comes out clean. Cool for 15 minutes.
- While the brownies cool, make the frosting. Add the butter and powdered sugar to a stand mixer fitted with the paddle or whisk attachment. Turn to low and then increase to medium high to blend the ingredients into a crumbly powder. Add the milk and vanilla, mix on high for about 1 minute, until the frosting is light and creamy. Mix in the salt.
- Use the parchment to lift the brownies out of the pan. Remove the parchment and place them on a serving plate. Frost the brownies and then sprinkle with the chopped hazelnuts. Slice into 9 or 16 squares for serving.
Description
These cookies are coated in delicious finely chopped hazelnuts and studded with small bits of floral Earl Grey tea. They are best paired alongside a steaming cup of the tea to bring out their bright flavors.
Ingredients
- 2 teaspoons Steven Smith Teamaker Lord Bergamot Blend No: 55 (1 sachet)
- ¼ cup light brown sugar
- ½ cup unsalted butter, softened
- ½ teaspoon vanilla extract
- 1 large egg
- ¼ teaspoon fine sea salt
- 1 cup all-purpose flour
- 1/3 cup finely chopped roasted hazelnuts, plus 6 hazelnuts, halved
- 2 tablespoon granulated sugar
Instructions
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Add the tea leaves to a spice grinder and pulse until finely chopped. Toss the tea with the brown sugar in the bowl of a stand mixer. Mix on low for 1 minute to combine the flavors. Add the butter and cream for 2 minutes, until smooth and pale brown in color. Scrape the sides of the bowl.
- Mix in the vanilla and egg. Add the salt and then the flour. Mix on medium-high until all ingredients are combined into a cookie dough. Place the bowl with the dough in the refrigerator for 15 minutes.
- Spread the finely chopped hazelnuts on a plate and stir in the granulated sugar. Remove the cookie dough from the fridge and roll into 12 balls, a little smaller than the size of a golf ball. Roll each ball in the hazelnuts and sugar. Place the cookies on the baking sheet. Press a hazelnut half in the top of each.
- Bake for 10 minutes, until the edges begin to brown and the centers are firm. Let cool on the pan for 3 minutes, then transfer to cooling rack to cool completely.
Description
This simple cake makes a winning dessert for a special dinner and it is sure to please guests at your next brunch. Ricotta cheese creates a dense, tender cake while crunchy hazelnuts and sweet raspberries add a balanced touch of seasonal flavors and textures.
Ingredients
- ¾ cup raw hazelnuts
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon lemon zest
- ½ teaspoon fine sea salt
- 3 large eggs
- 1 ½ cups whole milk ricotta cheese
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries, divided
- Whipped cream for garnish, optional
- Chopped roasted hazelnuts for garnish
Instructions
- Preheat the oven to 350 degrees F. Line the bottom of an 8-inch cake pan with parchment paper. Spray inside of the pan, including the parchment, with non-stick cooking spray.
- Place ¼ cup of the hazelnuts in a small food processor or spice grinder and pulse until they resemble a fine meal. Crack or half part of the remaining hazelnuts and set aside the cracked and whole nuts.
- Add the hazelnut meal and the flour to a large bowl. Stir in the sugar, baking powder, lemon zest, and salt. In a medium bowl, stir together the eggs, ricotta, and vanilla. Fold this into the dry ingredients until a smooth batter forms.
- Reserve half of the raspberries. Stir the remaining berries into the batter. Pour the batter into the prepared pan. Top with the reserved raspberries and the reserved whole and halved hazelnuts.
- Bake for 55 to 60 minutes, until a toothpick inserted into the center of the cake comes out clean. If the hazelnuts look like they are browning too quickly, place a tented piece of aluminum foil over the cake while it continues to bake.
- Let the cake cool for 20 minutes. Carefully invert the pan over a plate to release the cake. Flip the cake back over so that the raspberries and hazelnuts are on top. Slice and garnish with whipped cream, if desired, and more chopped hazelnuts before serving.
Ingredients
FOR THE CRUST:
- 6 ounces (1½ sticks) unsalted butter, room temperature
- ¼ cup plus 2 tablespoons sugar
- Salt, pinch
- 1¾ cups plus 1 tablespoons flour
FOR THE FILLING:
- 1⅓ cups unsalted pistachio kernels
- 2 tablespoons flour
- ¾ cup plus 1 tablespoon sugar
- 6 ounces (1½ sticks) unsalted butter, room temperature
- 2 eggs
- ½ teaspoon salt
Instructions
- Preheat oven to 350 degrees.
FOR THE CRUST
- In the bowl of an electric mixer combine all ingredients and mix with paddle attachment until fully incorporated. Remove from bowl and press evenly into a fluted 9-inch tart pan that has been sprayed with pan spray. Chill in refrigerator for at least 30 minutes. Remove from refrigerator, line bottom of tart pan with a circle of parchment paper, cut to size. Fill with dry beans, enough to cover the parchment paper. Par-bake the shell until light golden brown, about 10 minutes, remove from oven and cool completely. Once cool, discard the beans (or store for later use).
FOR THE FILLING
- Pulse the pistachios in a food processor until very coarsely chopped (some of the pistachio will be mealy and the remainder will be coarse). Turn pistachios into a mixing bowl, add all other ingredients and combine with a spatula until fully incorporated.
- Fill the par-baked tart shell with the pistachio filling, smooth the top with a spatula, and bake for 30-40 minutes, until filling is golden brown and set. Test for doneness by inserting a clean knife or toothpick in the center—it should come out clean and the tart should not jiggle. If the crust begins to brown before the pie filling is set, cover loosely with aluminum foil and bake until done.
- Serve with whipped cream or ice cream.
Note: Baking time may vary depending on oven and altitude.
Description
These tender pear halves are topped with a sweet and savory mix of Oregon hazelnuts and fresh rosemary. As they bake the crumble topping melts into the fruit for a delicious and impressive dessert. The pears are drizzled with warm honey just before serving for an added touch of sweetness.
Ingredients
- 2 firm pears, halved
- ½ cup all-purpose flour
- ¼ old-fashioned rolled oats
- ¼ cup light brown sugar
- 1 cup chopped raw hazelnuts
- 1 teaspoon finely minced fresh rosemary, plus a few leaves for garnish
- Pinch fine sea salt
- ¼ cup cold unsalted butter, cubed
- 2 tablespoons roasted hazelnuts, halved or cracked
- 2 tablespoons honey, warmed
Instructions
- Preheat the oven to 400 degrees F. Spray a casserole dish large enough to fit the four pear halves with non-stick cooking spray.
- Use a melon baller or spoon to carve out the seeds and any hard parts of the core of the pear creating a small round indentation in each halve. Discard the core and seeds. Place the pear halves skin-side down in the baking dish.
- Add the flour, oats, brown sugar, raw hazelnuts, rosemary and salt to a medium bowl. Add the butter and use a fork to mash it into the dry ingredients. Continue to work it as it softens and becomes evenly distributed in dime-size pieces.
- Divide the topping among the 4 pear halves. Mound and press the topping over the pears.
- Bake for 20 to 30 minutes, until the pears are tender but not mushy. Baking time will vary by the size of your pears and their ripeness.
- Transfer the warm pears to serving plates. Sprinkled with roasted hazelnuts, drizzle with warm honey, and garnish with rosemary leaves.
DESCRIPTION
Mini bites of almond “truffles” are rolled in a globally inspired flavor-packed coating.
Ingredients
- 1.18 oz cacao nibs
- 0.2 oz ground cinnamon
- 0.02 oz ancho chile powder
- 0.29 oz pure coconut sugar
- 9.8 oz creamy almond butter
- 0.59 oz unblanched almond meal or flour
- 1.47 oz honey
- 0.29 oz pure vanilla extract
- 0.2 oz cocoa powder, unsweetened
- 0.49 oz natural California Almonds, chopped fine
- 0.49 oz puffed quinoa
Instructions
Prepare Coating
- Place cacao nibs in a spice grinder and pulse to a small grind. Finished texture should be a mixture of fine ground with small flecks of cacao nibs intact.
- Place ground cacao nibs in a mixing bowl, then add cinnamon, ancho chile powder and coconut sugar. Whisk to combine evenly. Reserve for coating truffles.
Prepare Truffles
- Place almond butter, almond meal, honey, vanilla extract and cocoa powder in a stand mixer fitted with a paddle attachment. Blend lightly until creamy smooth and all ingredients are evenly combined.
- Add the fine chopped almonds and puffed quinoa and blend just until evenly combined.
- Scoop the mixture into one tablespoon-sized portions, then roll in your hands to form truffle balls.
- Roll each almond truffle in the reserved cacao-cinnamon-ancho chile powder, fully and evenly coating each truffle (pressing the powder on to the truffles). Enjoy at room temperature and store in a sealed container.
