So this cheesecake is my most popular dessert of all time. It is certainly not healthy, or vegan, or sugar-free, but it brings people together, and that is what I love about food. This is a labor of love, very worthy of a special person or celebration! After making it with and without the water bath, the water bath is WAY worth the extra effort. It makes the cheesecake perfect, rather than like an upside down frisbee was baked on top. Make sure you grab a springform pan! Also worth it. I grabbed mine from Goodwill! You can find a cheap one anywhere.
1 3/4 cups Graham Cracker Crumbs (I used gluten free from my favorite Seattle bakery, Nuflours)
1/4 cup coconut cream (take full-fat can of coconut milk, place in fridge, separate water from the cream that separates, and gently heat the cream back to room temperature)
1 tbsp coconut oil, melted
1/4 cup maple syrup
3 tbsp cornstarch or arrowroot powder
2 tsp vanilla extract
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
pinch of ground cloves
Grease a 9-inch pie dish very well and preheat the oven to 350F.
In a food processor, add 2 cups pecans and process until it starts to clump and oils start to release (about 35 secs), but don’t make pecan butter either. You should be able to make a ball with the pecan dough.
These are supposed to be a cookie, but they taste more like muffin tops to me because of the delicious cakey consistency of baked coconut flour.
1/3 cup coconut flour
1/4 cup coconut oil, melted
1/4 cup pure maple syrup
1 tsp vanilla extract
1/4 tsp sea salt
1/3 cup dark chocolate chips
Preheat oven to 350. Mix all ingredients (minus the chocolate chips) together in a medium bowl until well combined. It will seem runny at first, but the coconut flour will absorb the moisture and the batter will thicken as you stir. Fold in chocolate chips.
Spoon mixture onto greased or lined cookie sheet, and press the dough down into more of a cookie shape, as they will not melt down! Bake for 12-14 minutes, and allow to cool for 10 before enjoying.
(From the wonderful Elana at http://www.elanaspantry.com)
These are by far my favorite treat, especially with some vanilla coconut ice cream scooped on top! I highly recommend raw honey over agave in any recipe, but for a lower glycemic option for diabetics the agave is fine.
1 (16 ounce) jar creamy roasted almond butter
¼ cups honey (preferred in my opinion!) or agave for diabetics or vegans
1 tablespoon vanilla extract
½ cup raw cacao powder
½ teaspoon celtic sea salt
1 teaspoon baking soda
1 cup chocolate chunks (I chop up an Endangered Species Dark Chocolate bar)
In a large bowl, blend almond butter until smooth with a hand blender. Blend in eggs, then blend in honey and vanilla. Blend in cacao, salt and baking soda, then fold in chocolate chips. Grease a 9 x 13 baking dishPour batter into dish. Bake at 325° for 25-40 minutes
Blend together the honey and coconut oil first. Once it has mixed, add the coconut and cacao and blend until well combined. Place blender in the refrigerator to allow the mixture to cool, and then remove. Scoop out the mixture with a spoon, roll it into balls, then rolling them into some extra cacao (my favorite!) or coconut flakes, and place on a lined sheet and into the refrigerator to cool. After an hour or so, you can transport them into a container to store in the refrigerator.
1 cup fresh roasted pumpkin (will not work with canned pumpkin)
1/3 cup good quality honey
1/4 cup Coconut Oil
1/2 cup Chocolate Chunks/Chips
Preheat oven to 350. In a food processor, combine coconut flour, salt, baking soda, and cinnamon. Pulse in eggs, pumpkin, honey and oil until well combined. Stir in chocolate chips by hand. Pour into an 8 x 8 inch baking dish. Bake for 30 minutes or until a knife can be inserted and removed with no batter sticking to it. Cool and serve.