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.
