Lemon Raspberry Swirl Bars (Vegan & GF)

IMG_1611 (1)Lemon bars were my favorite. That is until I decided to take it up a notch and add my favorite chia raspberry jam to the equation!

These bars are the perfect balance between creamy and tangy, and make for a great afternoon snack or after dinner dessert. Or, you could just eat them for breakfast if you can’t wait!

Lemon Raspberry Swirl Bars:

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INGREDIENTS:

CRUST

  • 1/3 cup dates, pitted
  • 1/4 tsp. vanilla extract
  • 1/8 tsp sea salt
  • 2 1/2 cups dessicated unsweetened coconut

FILLING

  • 2 cups cashews
  • 1-2  cups full fat coconut milk
  • 2 tablespoons maple syrup
  • Lemon zest from 1 lemon
  • 1/2 cup fresh lemon juice (1-2 lemons)
  • 2 Tablespoons coconut oil
  • 1/2 teaspoon turmeric (for color)

METHOD

  1. Make your chia seed jam
  2. Soak your cashews in water for 3-4 hours.
  3. In a food processor, chop the crust ingredients until it makes a dough like consistency
  4. In a 8×8 pan lined with parchment paper, press the crust into the bottom in an even layer. Make sure to pack the crust tightly or it will fall apart and that would be tragic.
  5. In a food processor or blender add drained cashews, lemon juice, coconut oil, coconut milk, turmeric, maple syrup, and lemon zest. Blend until nice and creamy. Add more coconut milk as needed. Make sure there are no cashew chunks left.
  6. Pour the lemon mixture onto the crust.
  7. With a spoon, place around 9 evenly spaced dollops of jam on the mixture.
  8. Swirl the mixture with a butter knife.IMG_1987
  9. Place the bars  in the freezer for at least one hour.
  10. Cut into bars.
  11. Store in an airtight container in the fridge for up to one week.

Enjoy!

xxxx

Health Coach Jenna

Vegan Chocolate Cheesecake with a Peanut Buttery Crust

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Dreams do come true guys! I’m so stoked with the way this cheesecake turned out. You can make them in a round spring form pan and spread the crust out thinly giving it more of a dessert vibe, or you can put in a square 8×8 pan like the ones in the picture, making more of a snack bar creation. These are super rich and filling, and can go either way. Either a smaller portion for dessert if you use the round spring form pan, or a bit more chunky for a mid-afternoon power snack  or breakfast if you use the square pan. These guys are full of healthy fats and protein, so they will keep your brain and body fueled.

I bet the kids would love em’ for brekkie. It’s a great way to send em’ off to school with brain power.

Vegan Chocolate Cheesecake: 

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Ingredients:

Crust:

  • 2 cups gluten-free oats (I used Bob’s Red Mill)
  • 2 cups pitted medjool dates
  • ½ cup peanut butter (or your nut butter of choice)
  • ½ teaspoon cinnamon

Filling:

  • 2 cups soaked cashews (about 4-5 hours in warm water)
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/4 cup maple syrup
  • 1/3 cup coconut oil
  • 1 cup of melted dark chocolate chips (I used Lily’s sugar free)
  • 1/4 teaspoon cinnamon
  • 3/4 cup full fat coconut milk
  • 1/2 cup raw cacao

Instructions:

1. Put all the crust ingredients in a food processor, and pulse together until it sticks together and has a dough like consistency.

2. Line an 8×8 baking pan with baking paper.

3. Pack the crust mixture into the pan TIGHTLY. If you don’t pack it tight enough the dough will not hold together entirely.

4. Clean out your food processor.

5. Put filling ingredients into the food processor and pulse until smooth and creamy. If it is too chunky slowly pour in additional coconut milk until it has a creamy texture.

6. Pour the filling over the crust and spread evenly.

7. Place in freezer for a few hours to harden. It can then be stored in the freezer for up to 2 weeks, or in the fridge for 4-5 days.

Enjoy!

Health Coach Jenna

 

 

 

 

 

Pumpkin Swirl Cheesecake Bars (Vegan)

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It’s November, so it means all thing pumpkin, y’all. And I’m on a mission. I’m going to make as many pumpkin treats as humanly possible in order to convince my English husband that pumpkin is exciting.  It turns out that the hoopla over pumpkin treats is shared only by Americans.

I know right?! I’m just as shocked as you are.

The first recipe up is one from Rachl Mansfield. I love all of her creations, especially because she has an affinity for peanut butter and oats just like I do. I think we might be soul sisters.

The recipe was simple to follow and the results were delicious. And better yet, the Englishman approved! Up until now his only experience with pumpkin is one traditional pumpkin pie from his visit to the U.S. last Thanksgiving. He wasn’t really into that, but he really liked these.

Pumpkin Swirl Cheesecake Bars:

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Makes: 9 bars

INGREDIENTS
  • Cheesecake Filling:
  • 1.5 cups soaked cashews (about 10-12 hours in warm water)
  • ½ cup gluten-free old fashioned oats (I used Bob’s Red Mill)
  • ½ cup maple syrup (can sub honey)
  • ¼ cup coconut oil (melted and cooled)
  • ⅓ cup vanilla unsweetened almond milk (can sub your preferred nut milk)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon of vanilla extract
  • Pumpkin Swirl:
  • ½ cup canned pumpkin
  • 1 teaspoon pumpkin pie spice
  • Crust:
  • 2 cups gluten-free oats (I used Bob’s Red Mill)
  • 2 cups pitted medjool dates
  • ½ cup almond butter (or your favorite nut butter)
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • Toppings:
  • ⅓ cup pecans (can sub whatever nut you’d like)
 Instructions:
  1. In a food processor, pulse together oatmeal, dates, almond butter and cinnamon until a “dough” is formed, the ingredients should be well blended together
  2. Spray an 8×8 baking dish or line it with parchment paper and press the crust into the dish
  3. Wipe out the food processor to get rid of extra crumbs (no need to fully clean) and place the “cheesecake” ingredients in the food processor
  4. Pulse together until it is a doughy, creamy consistency
  5. Leave to the side for now and beat together the pumpkin and pumpkin spice together with a kitchen aid OR you can wipe out your food processor and use that
  6. Add the “cheesecake” mixture on top of the crust, spreading evenly
  7. Add a spoon of the pumpkin mixture on top of each “cheesecake”
  8. Swirl together gently with the end of a spoon or knife (mine didn’t turn out as pretty as I wished!)
  9. Add pecans on top
  10. Pop in the fridge for about 2-3 hours or until firm
  11. Enjoy! Will stay good in fridge for 4-5 days or 2 weeks in freeze
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Happy Pumpkin Month!
Health Coach Jenna

Goji Berry Chocolate “Cheesecake”

Goji berry and chocolate

Goji berries and chocolate are a delicious duo. I mean- not as orgasmic as peanut butter and chocolate, but pretty darn close. That’s why I created this goji berry and chocolate “cheesecake”.

And something cool I learned fro the recipe? Goji berries turn orange when you blend them! Wasn’t expecting that one.

What You Will Need:

  • 2 cups cashews
  • 2 1/2 cups unsweetened desiccated coconut
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/3 cup chopped dates
  • 1 cup goji berries
  • 1/3 cup and 2 tablespoons maple syrup
  • 1/3 cup and 2 tablespoons coconut oil
  • 1/4 teaspoon cinnamon
  • 1/2 cup full fat coconut milk
  • 3/4 cup raw cacao
  • 8×8 baking pan
  • baking paper

What to do:

  1. Okay y’all, first you need to take 2 cups cashews and soak em’ for about 6-8 hours.
  2. Then, we need to make the crust because it has to chill in the freezer for about an hour before we can put the filling in. For the crust take 2 1/2 cups desiccated unsweetened coconut, 1/4 tsp vanilla extract, 1/4 teaspoon sea salt, and 1/3 cup chopped dates. Put this all in blender or food processor and blend until it starts sticking together. Line an 8×8 pan with baking paper and then pack the crust into her nice and tight. Make sure to pack it hard because if you don’t the crust will fall apart and that would be tragic. Now stick her back in the freezer.
  3. For the filling: Take 1 cup goji berries and soak in water for about 30 minutes to an hour- until they are soft and plump. Drain these and put into the blender, with your drained cashews, 2 tablespoons maple syrup, 1/4 tsp vanilla extract, 2 tbs coconut oil, 1/4 tsp cinnamon, and 1/2 cup of full fat coconut milk. Blend until nice and creamy.
  4. Take your crust out of the freezer and pour your filling on top and spread nice and evenly. Now, put back in the freezer because it’s time to make our chocolate!
  5. For the chocolate, take 1/3 cup coconut oil and place in a saucepan (double broiler if you’ve got it so it doesn’t come into direct contact with heat) and stir over low heat. Add 1/3 cup maple syrup and stir. When it’s nice and warm add 3/4 cup raw cacao and a pinch of sea salt. Stir until silky smoooooth.
  6. Take your pie out of the freezer and spread the chocolate evenly on top. Place back in the freezer for a few hours.
  7. Take out and store in the fridge. I like to cut the cheesecake after it’s been in the fridge for a bit as it’s softer and easier to cut.

If you liked this please leave a comment below to let me know! And I always love to see pictures of your replications!

Enjoy y’all!

Health Coach Jenna

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Simple and Delicious Overnight Oats

Photo by James Ransom

I love oatmeal. Not only is it quick and easy to make, but it is packed with fiber and protein, and it always keeps me satisfied until my next meal. A BIG benefit of this recipe, is that soaking the oats overnight reduces the phytates present in oatmeal that can lead to mineral loss, allergies, and irritiation of the intestinal tract.  (To learn more about phytates, you can read this post on oatmeal and phytic acid.)

But don’t let phytates scare you from eating oatmeal! As I see it, the benefits of this delcious grain far outweigh the phytates, and by simply soaking your oats before you eat them, there is really nothing to worry about!

Prep time:
5 minutes

Cooking time:
0 minutes

Yields:
1 person

Ingredients:
1 cup rolled oats
1 cup of any milk of your choice or water
A natural sweetener of your choice (honey, maple syrup,  stevia,cinnamon, vanilla extract)
Optional: nuts, dried fruit, shredded coconut, seeds (chia, flax, sunflower, pumpkin), fruit, or even nut butter.

Directions:

Photo by James Ransom

1. The only ratio you need to remember is 1:1. You’ll soak 1 part rolled oats with 1 part liquid overnight. Use less liquid if you want thicker oatmeal, more if you like it runny. You can use water or any type of milk — almond milk, soy milk, coconut milk — and feel free to add a splash of cream, half and half, or even orange juice.

Photo by James Ransom

2. Sweeten and flavor the oatmeal with whatever appeals to you: honey, agave, jam, maple syrup, cinnamon, vanilla extract, citrus zest … the list goes on. Then get creative: Add nuts, dried fruit, shredded coconut, seeds (chia, flax, sunflower, pumpkin), fruit, or even nut butter.

3. Give it a stir, pack it into a jar, then let the jar sit overnight in the refrigerator.

4. In the morning, top with fresh ingredients — fruits, granola, honey, a dollop of peanut butter — or simply take the whole jar for the road.

All photos by James Ransom. Recipe from Food52.com