Peanut Butter and Raspberry Jelly Cheesecake (Vegan)

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This Peanut Butter and Jelly Cheesecake is for all of the dreamers out there. They said we couldn’t have our PB & J AND cheesecake, too, but we’ll show them.

This is probably my favorite vegan cheesecake to date, y’all. So if you are a peanut butter and jelly lover like myself, I hope you enjoy! The jelly is actually a homemade chia seed jam, which is best to make the night before.

Peanut Butter and Raspberry Jelly Cheesecake:

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Ingredients:

Raspberry Chia Jelly:
  • 1 cup fresh raspberries
  • 1 tablespoon chia seeds
  • 1 tablespoon fresh lemon juice
  • 3 tbs. maple syrup
  • 1-2 tablespoons filtered water, if needed

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 cinnamon

Filling:

  • 2 cups soaked cashews (about 3-4 hours in warm filtered water)
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/4 cup maple syrup
  • 1/3 cup coconut oil
  • 1/4 teaspoon cinnamon
  • 3/4 cup full fat coconut milk
Instructions:
  1. To make the chia jam, place all of the ingredients in a blender and blend until smooth. If you need more liquid for the ingredients to fully combine, add 1-2 tablespoons of water. Place in a glass jar in the refrigerator to allow the chia seeds to expand, at least 2 hours or overnight.
  2. In a food processor, pulse together oatmeal, dates, almond butter and cinnamon until a “dough” is formed, the ingredients should be well blended together
  3. Spray an 8×8 baking dish or line it with parchment paper and press the crust into the dish.
  4. 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.
  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. Take our your chia seed jam and scoop out with a spoon 4 dollops evenly on the cheesecake. Then take a knife and swirl it around.

8.Place in the 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

No- Bake Peanut Butter Chocolate Clusters

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These peanut butter chocolate clusters rock my world. They’re just so good, and way too easy to make. Chances are you have all the ingredients (there are only seven) sitting in your pantry already.  So next time you have a sweet tooth, instead of buying some store bought junk, try these instead!

No-Bake Peanut Butter Chocolate Clusters:

Ingredients:

  • 1 cup natural, no sugar added peanut butter
  • 1/2 cup maple syrup
  • 1/2 cup coconut oil
  • 1 tablespoon vanilla extract
  • 5 tablespoons cacao
  • 2 1/2 cups rolled oats
  • pinch of salt
  • baking paper

Method:

  1. Take your PB, maple syrup and coconut oil and put in saucepan over low heat. Stir until nice and smooth.
  2. Add your vanilla and cacao to the mixture.
  3. Take off heat and add the oats and salt.
  4. Scoop mixture with a spoon and place onto a tray lined with baking paper in round balls (they look like little blobs but when they cool off they actually look really pretty!)
  5. Let harden in the freezer for a few hours and then enjoy!
  6. Best if stored in the fridge afterwards.

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xxxxx

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

 

 

 

 

 

Peanut Butter Swirl Avocado Brownies

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Today I’ve asked food blogger, Chelsea Colbath, from Baked Greens to share one of her many delicious recipes with us. I’ve been following Chelsea for awhile on Instagram , and I often find myself drooling over her swoon worthy dessert recipes. She shares my affinity for peanut butter and chocolate, so we quickly became friends! Chelsea’s journey is very inspiring. She has lost 100 pounds by learning how to respect herself and the food she eats, and her mission is to inspire others to get into the kitchen and cook something healthy and delicious.

Today, Chelsea has created a gluten-free brownie recipe for us. I’ve personally tried them so I can attest to their deliciousness. I’m talking an 11 on a scale of 1-10 y’all.

 

Peanut Butter Swirl Avocado Brownies:

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RECIPE:
  • 2/3 cup mashed avocado (from 1 large, very ripe avocado)
  • 1/4 cup melted coconut oil
  • 1 egg
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 3/4 cup cocoa powder
  • 1/3 cup oat flour (certified gluten-free, if needed)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup chopped dark chocolate
  • 1/4 cup all-natural peanut butter + 1/2 Tablespoon maple syrup, for topping
INSTRUCTIONS
1. Preheat oven to 350 degrees Fahrenheit. Line an 8-inch square or 7×11 inch pan with parchment; set aside.
2. Mash your avocado and measure out 2/3 cup. Whisk avocado with coconut oil, egg, maple syrup, and vanilla until completely smooth. Add all remaining ingredients and stir to combine
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3. Pour batter into prepared pan, and  dollop with peanut butter mixture. Use a spoon to gently swirl it into the batter.
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4.Bake for 15-20 minutes. Brownies should still be slightly soft in the center when you take them out of the oven. Mine were perfect at 18 minutes.
5. Allow brownies to cool, then cut and eat. Store leftovers at room temperature for up to 3 days, or refrigerated for 5.
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Meet Chelsea:
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Hi everyone!  My name is Chelsea and I’m the blogger over at Baked Greens, where I share my passion for simple, nutritious food. I’m thrilled to be posting here today, since Jenna and I both share a love for nourishing our bodies- specifically with plenty of chocolate and peanut butter.

Jenna and I met by chance, as we all do. She found me on Instagram, and we instantly connected. I am in love with her gentle approach to nutrition, her commitment to loving her body, and all the gorgeous yoga pictures on her Insta account! We haven’t actually met in person, but I’ve already sent her a package of brownies all the way from Massachusetts, so I feel like we are already besties.

When Jenna asked me to post on her blog, I instantly knew the recipe had to involve chocolate and peanut butter. After all, it might be the cosmic force that brought us together in the first place. Peanut butter is powerful like that. My Fudgy Dark Chocolate Avocado Brownies are a reader favorite over on Baked Greens, and I’ve been promising my readers a peanut butter version. Well, here you go, my lovelies. A dark, rich, maple-sweetened brownie that is incredibly fudgy from avocado, and has a thick peanut butter swirl on top.

Jenna requested whatever sweet treat I make be gluten-free and refined-sugar free, so I made these brownies entirely with oat flour. Did you know you can make your own by grinding oats in your blender or food processor? No need to go out and buy oat flour. I also relied on maple syrup, my favorite all-natural sweetener, for a subtle sweetness and extra stickiness. If you are a fudgy brownie lover, these are for you. These are great warm from the oven, but get even better after sitting at room temperature or in the fridge for a few days. Plus, you only need 1-bowl and 30 minutes to make these brownies!

I hope you love this recipe as much as I do. In fact, I already have an extra avocado sitting on my counter getting soft just so I can make another batch this week. If you want to find more of my simple, nutritious recipes, come visit me at bakedgreens.com or find me on Instagram or Facebook!

XO,
Chelsea

5- Ingredient Peanut Butter Chocolate Chip Cookies (Gluten -Free)

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Those who know me are familiar with my obsession with peanut butter and chocolate. That’s why these cookies stole my heart. With only 5 ingredients they are super simple to make, and 100% delicious.

5- Ingredient Peanut Butter Chocolate Chip Cookies:

Ingredients:

  • 1 cup natural peanut butter (the kind with no added oil or sugar)
  • 1 cup coconut sugar
  • 1 egg
  • 1/4 teaspoon sea salt + a sprinkle of sea salt to add on top
  • 1/2 cup dark chocolate chips ( I like these from Thrive), or you can make your own and cut up the chocolate in small squares

Method:

  • Mix and put dough in fridge for 20-30 minutes.
  • Take out chilled dough and roll into balls and place on lined baking tray.Processed with VSCO with f2 preset
  • Press down with a fork, sprinkle a bit of sea salt on top,and stick in oven on 325F degrees heat for 10 minutes.

Enjoy guys! Let me know how you like them! If you take any pics tag me@HealthierNotions on Instagram. I love to see your creations!

xoxoxoxoxoxo

Health Coach Jenna

 

Peanut Butter & Jelly Smoothie

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Peanut butter and jelly is one of the most delicious combinations. It reminds me of being a kid and eating the homemade packed lunches my mom used to make. These days I do not eat bread, so my days of peanut butter and jelly sammiches are of the past.

But that doesn’t mean the party is over! Oh no. If anything, they just got even better.

This smoothie is perfect for breakfast, as it’s loaded with protein, vitamins, and nutrients to start your day off right. It has plenty of healthy fats so it will provide you with plenty of brain fuel, keep your metabolism going, as well and keep your hunger at bay until lunch.

It’s a great post workout smoothie as well!

Peanut Butter & Jelly Smoothie:

Ingredients:

  • 2 cups non-dairy milk ( I use Koh coconut milk as it seriously has the best consistency and taste out of any non-dairy milk I’ve ever tried)
  • a few ice cubes. If you have Candida skip this.
  • 1/2 frozen banana
  • 1 cup frozen blueberries (organic if possible- these are on the dirty dozen list)
  • 1/2 tsp cinnamon (stabilizes your blood sugar levels which prevents weight gain)
  • 2 cups greens (spinach, kale, etc. Think dark green y’all.)
  • 1 tbs chia seeds
  • 2 tablespoons natural peanut butter

*Optional- 1 scoop of organic plant-based protein powder ( I use Vega). I like to add this for extra protein, but if you don’t have any yet, no worries-add an extra tablespoon of chia seeds instead!

Blend and enjoy!

xxxx

Health Coach Jenna

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Peanut Butter Chocolate-Chip Oat Cookies (Gluten Free!)

 Peanut Butter Chocolate Chip Oat Cookies {Gluten Free}

 

If you keep up with my blog then you know I have an obsession with all things peanut butter and chocolate. That’s why when I found this recipe from my friend and fellow health coach,  Carrie Sink, I just had to share it with you!

Carrie suggests that they are best eaten right out of the oven, or straight from the freezer.

 

Peanut Butter Chocolate Chip Oat Cookies {Gluten Free}:

Ingredients:

  • 2/3 cup peanut butter (ingredients should be peanuts and salt only)
  • 2/3 cup maple syrup
  • 4 tablespoons butter, melted (can use coconut oil)
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Himalayan pink salt
  • 1 1/4 cup rolled oats, ground in food processor (Nutribullet works great)
  • 1 1/2 cup rolled oats
  • 2 cups dark chocolate chips

Instructions:

  1. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper (if you don’t have parchment paper, lightly grease the baking sheets).
  2. Pour the peanut butter and maple syrup mixture into a mixing bowl. Add the melted butter and whisk until the mixture is well blended.
  3. Use your whisk to beat in the egg, scraping down the side of the bowl once it’s incorporated, then whisk in the vanilla, baking soda, baking powder and salt.
  4. Switch to a big spoon and stir in the ground oats, rolled oats and chocolate chips until they are evenly combined. Drop the dough by the tablespoon onto your prepared baking sheets.
  5. Bake the cookies about 12 minutes. Remove the cookies from the oven and let them cool completely on the pans.

 

About Carrie Sink:

IMG_9800 (2)Carrie Sink is a Holistic Health Coach who after overcoming many health issues herself, now teaches women how to be in tune with their bodies, find healing & energy through diet & lifestyle changes. She is passionate about healthy eating, friend time and hanging out in her garden. Head over to her website www.carriesink.com to find recipes, practical tips, health info and guidance for living a full, balanced, abundant life!

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Peanut Butter Chocolate Fudge

pgfudgePeanut Butter. Chocolate.  I really don’t think it gets much better than this. For those of you who have a sweet tooth like me, having healthy dessert options on hand means you are less likely to eat unhealthy sweets.

This peanut butter chocolate fudge, however, is the perfect combination of sweet and creamy, leaving your sweet tooth satisfied without all the refined ingredients. They are also a perfect dessert to make when having company. Simply prepare the fudge, stick it in the freezer, and whilst cooking dinner and dining, the fudge will be freezing! Your guests will thank you.

Prep time: 10 minutes

Freeze time: 2 hours

Ingredients:

  • 1 cup natural peanut butter ( the kind you have to stir because the oil separates)
  • 4 tablespoons of coconut oil
  • 1 and 1/2 tablespoons of maple syrup
  • 4 ounces quality dark chocolate
  • 1/2 teaspoon sea salt

Instructions:

1. Cream peanut butter, coconut oil, maple syrup, and sea salt in a bowl

2. Pour mixture into a 8×6 baking dish, lined with parchment paper

3. Top with chopped chocolate and freeze for two hours

4. Remove from freezer, carefully remove fudge by lifting edges of parchment paper

5. Cut into 1 inch squares and store in freezer separated by parchment paper

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