no bake

Gluten Free, No Bake Cheesecake Recipe

Recipes

Long time no see, my friends! As a welcome back, I’m sharing this super duper easy gluten free, no bake cheesecake that I Frankenstein’d together. Since so many people are gluten free these days, I figured it was time to make the sweet stuff accessible to everyone so I don’t feel like a cow consuming all of it by myself we can all enjoy the sweet life together! Hope you like it:

INGREDIENTS:

For the Crust: 

2 cups almond meal

4 TBSP butter

2 TBSP brown sugar

For the Filling:

2 8oz. packages cream cheese

1 14oz. can sweetened condensed milk

1/4 cup lemon juice

1 tsp. vanilla extract

DIRECTIONS: 

For the crust:

1. In a bowl, combine the almond meal, butter and brown sugar. Stir well until combined.

2. Press the crumb mixture into a 9-inch dish. Don’t forget to press up along the sides, too.

3. Place in the fridge while you make the filling.

For the filling: 

1. With an electric mixer, beat the cream cheese until smooth. Slowly fold in the sweetened condensed milk, followed by the lemon juice and vanilla. Beat everything until smooth.

2. Pour the filling into the crust. Refrigerate until firm, about 2 1/2 to 3 hours.

3. Because this is a basic cheesecake, you can add toppings of your choice. I am Argentinean, so my go-to is dulce de leche. I drizzled this one with a little dulce de leche and pecans. I also made a basic one (featured in the image above).

Dulce De Leche + Pecans

Dulce De Leche + Pecans

Raw Almond Joy Bars (Paleo, Vegan)

Recipes

Sometimes you feel like a nut. Sometimes you don’t. Almond Joy’s got nuts. Mounds don’t. But, who cares about Mounds because Almond Joys are where its at. Truth: I would weight 9million pounds if I satisfied my craving for Almond Joys every time I had one. Plus, I believe that what we eat strongly affects our energy, our mood and our health. So, I’m in a standoff with myself. Can I make a delicious treat and eat it too? The answer is: YES! Enter, this super recipe. Mind. Blown. It’s everything we love about sweet treats, but, more importantly, every ingredient nourishes your body. Enjoy!

NO-BAKE ALMOND JOY BARS (VEGAN, PALEO)
Serves: 15
INGREDIENTS
Crust:
  • 1 cup almond meal
  • 2 tablespoons maple syrup
  • 1 tablespoon melted coconut oil (I use this)
  • ¼ teaspoon pure almond extract
  • Pinch of salt
Coconut Filling:
  • 1 cup shredded unsweetened coconut
  • 3 tablespoons pure maple syrup (I use this)
  • 2 tablespoons coconut oil
  • 1 tablespoon water
Chocolate Topping:
  • ¼ cup cocoa powder
  • ¼ cup melted coconut oil
  • 2 tablespoons maple syrup (at room temperature)
INSTRUCTIONS
  1. Line a standard loaf pan with parchment paper and set it aside. To prepare the crust, combine the almond meal, maple syrup, coconut oil, almond extract, and salt in a medium bowl. Stir well until a sticky dough is formed. Press it evenly into the bottom of the lined loaf pan, and set aside.
  2. To prepare the coconut filling, combine all of the filling ingredients in the mixing bowl and stir well. Spread the coconut mixture over the crust, then use a spatula to smooth the top. Set aside.
  3. To prepare the chocolate topping, combine all of the ingredients in the mixing bowl and use a whisk to create a silky smooth chocolate sauce. Pour the chocolate sauce over the top of the coconut layer and smooth the top with a spatula. Place the pan in the freezer for one to two hours (or until firm).
  4. Pull on the parchment paper to remove the solid bar from the pan, then slice into bars and serve directly from the freezer. These bars will soften fairly quickly if left at room temperature, so them chilled until you are ready to stuff your face serve your guests.
vegan-almond-joy5
Recipe Cred: The Detoxinista