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Paleo No Bake Pumpkin Pie Cheesecake (Gluten & Dairy free!)

pumpkin-slice-mainI had some serious doubts about this one before I made it. Add doubts gone- this is some seriously amazing pie! Anyone would enjoy this pie. Tastes really decadent and rich, but there is no dairy and barely any sugar! Just raw honey. I would totally take this to a party or made for Thanksgiving dinner dessert. There are three parts to this pie. The crust, filling, and topping.

Ingredients:

Crust:

  • 1 cup almond butter
  • 1 cup unsweetened shredded coconut
  • 2/3 cup almond meal
  • 1 heaping tablespoon of coconut cream (If you dont have or cant find this, its not going to make or break your crust…)
  • 1 heaping tablespoon raw honey
  • pinch of salt

Filling:

  • 1 1/2 cups of unsalted raw cashews
  • 1/2 cup coconut oil
  • 1/2 cup raw honey
  • 2-3 teaspoons of lemon juice
  • 5-6 tablespoons of canned coconut milk
  • 1 teaspoon vanilla extract

Topping:

  • 1/2 cup pumpkin puree
  • 2 tablespoons coconut milk
  • 1 heaping tablespoon raw honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 tsp ground ginger
  • 1/8 tsp ground cloves
  • (I didnt have the last 2 but I did have pumpkin pie seasoning so I added 1/2 tsp of that)

Instructions:

  1. First the crust! Add all ingredients together in a food processor and mix until completely combined. Line your pie tin or baking dish with some plastic wrap. I learned this the hard way last time with my lemon tart… the crust sticks to the pan. So line with plastic wrap and then when you cut in, just lift the plastic with it and voila! Smooth the ingredients until everything is even and smooth. Put this in the refrigerator until you make the filling.
  2. Add your cashews to the food processor and mix until they are super smooth. Add your coconut oil, lemon juice, vanilla extract, and honey and puree until combined.
  3. Add your coconut milk 1 tablespoon at a time until everything is broken down completely and it looks like a soupy paste.
  4. Pour your filling into your crust and spread evently. Put in the freezer for at least 1-2 hours.
  5. For the topping mix all of the ingredients together. When your pie is nice and hard, spread the topping on it so its nice and smooth. Put back in the freezer for another 30 minutes.
  6. Cut into pie slices or bars, pull on the saran wrap and they pop right our perfectly! I keep mine in the fridge but I am sure you could also freeze this and bring with you to a party. YUM YUM.

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Posted by on November 20, 2012 in Desserts

 

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Sweet Potato Brownies

pic9IYePk21 day sugar detox is OVER! I lost about 5lbs and gained a ton of knowledge on how much sugar you can easily eat in a day without even realizing it. So I think overall it was a huge success. I plan on doing it twice a year. Next one starting January 1st to kick off the new year, then again in August. Its funny after its over you’re like… what now? Well luckily for me there is another challenge right around the corner! Its called the “Whole Life Challenge”. Which is basically 8 weeks of being accountable for nutrition, excersice, stretching, vitamins, and there is some extra credit weekly challenges you can do also. I will also be taking measurements, doing a workout that I will test in the beginning and again at the end, and logging in each day on line. I love stuff like this. Its basically eating paleo- but again, no sugar. But this challenge I can have fruits, just limited amounts. Anyone can do this challenge. I am joining as part of Sausalito Crossfit, but anyone can do it. Check it out. www.wholelifechallenge.com

So it starts September 15th for 8 weeks. So that officially gives me 11 more days to make some paleo treats again! This one looks nice and chocolately yummilicious. I told Joe I would make him the Paleo Pecan Carmel bars before I head back down to LA for 5 days this week. He loves those. But these look like they will be good. They are in the oven right now, so I will post pics and results soon!

Ingredients:

  • 1 large or 2 small sweet potatoes
  • 3 eggs whisked
  • 1/4 cup organic coconut oil
  • 1/3 cup raw honey
  • 1/2 cup enjoy life chocolate chips
  • 3 tablespoons coconut flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 tsp vanilla extract
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • pinch of salt (woops, I forgot this)
  • I also topped mine with just a sprinkle of coconut shavings

Bake the sweet potato until nice and soft. About 30 mins at 425. In the meantime, combine all your wet ingredients together in your food processor. Eggs, honey, vanilla, and coconut oil. When those are all combined add in your coconut flour, baking soda and powder, and cocoa powder. Mix all these ingredients together. Mash up your cooked sweet potato and slowly add that to the mixer as well. Put your chocolate chips in, mix together and your ready to pour!

Pour into an 8×8 baking dish and sprinkle the top with a few chocolate chips and a little bit of coconut. Let cool for a few minutes and then enjoy. I am now waiting for that moment myself!

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Posted by on September 3, 2012 in Desserts

 

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