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:

IMG_1988

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

Peanut Butter and Raspberry Jelly Cheesecake (Vegan)

IMG_0306

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:

IMG_0929

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

Vegan Chocolate Cheesecake with a Peanut Buttery Crust

Processed with VSCO with c1 preset

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: 

Processed with VSCO with c1 preset

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)

Processed with VSCO with f2 preset

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:

Processed with VSCO with c1 preset

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
Processed with VSCO with c1 preset
Happy Pumpkin Month!
Health Coach Jenna

No-Bake Lemon Bars

Processed with VSCO with c1 preset

When life gives you lemons, you make lemon bars. It’s just what we do🍋🍋🍋.

If you are looking for the ultimate lemon bar recipe, then look no further. I promise you these are the best damn vegan lemon bars you’ll ever taste.

Bold claim I know!

But I’ve been working hard on these guys, and have since made three trial batches before coming up with the perfect recipe. And of course, they are also gluten-free and vegan.

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 cup 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. Soak your cashews in water for 3-4 hours.
  2. In a food processor, chop the crust ingredients until it makes a dough like consistency
  3. 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.
  4. 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.
  5. Pour the lemon mixture onto the crust and let set in the fridge for at least one hour.
  6. Cut into bars.
  7. Store in an airtight container in the fridge for up to one week.

lemonbar2

Please email with your recreations! I love to see your photos.

xxxxxx

Health Coach Jenna

HealtherNotions_Logo_Stacked

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

HealtherNotions_Logo_Stacked

Chocolate Chip Cookie Dough Squares (Gluten-Free and Vegan)

Processed with VSCO with c1 preset

Introducing a healthy chocolate chip cookie dough! I came up with this recipe after trying something called an “Under Baked Chocolate Chip Cookie Dough” at a pub I visited in Scotland. Seeing as I’m a firm believer of “a little bit of what you fancy does you good”, I ordered it for my two friends and I to share- and wow was it flippin’ good. But not something you would want to eat everyday as it was loaded with tons of butter, flour, sugar, etc.

Whenever I try something delicious like this, my mind always starts thinking about how I can make it healthier, and consequently, taste even better. So ladies and gents, here is my healthy version for you to enjoy. They are gluten-free and vegan.

No-Bake Chocolate Chip Cookie Dough Fudge:

Makes: 10 Squares Freezer Time: 45 minutes

Ingredients:

  • 3 tbsp coconut oil
  • 1 tsp pure vanilla extract
  • 2 tbsp non-dairy milk
  • 3/4 cup coconut sugar
  • 1/2 cup mashed banana 
  • 1/4-1/2 tsp sea salt, to taste
  • 1.5 cups oats. Ground into flour using a food processor or high speed blender( to make gluten free use certified gluten-free oats)
  •  1.5 cups almond flour
  • 1/2 tsp cinnamon
  • 1/2 cup dark chocolate chips  (I use Lily’s)

Directions:

1. Melt the coconut oil in a small saucepan on medium heat. Add the coconut sugar and non-dairy milk and bring to a low boil. After mixture has come to a low boil, turn the heat down to low and stir in the mashed banana. Turn off heat and mix in the vanilla and salt.

2. In a large mixing bowl, add the oat flour and the almond flour. Mix together and add the cinnamon.

3. Add wet mixture to the dry mixture and mix until no flour remains. Put in the freezer for 15 minutes.

4.  Take the dough out of the freezer and add chocolate chips to the dough and mix in.

5. Line an 8-inch square pan with baking paper. Scoop the dough into the pan and spread out evenly with a spoon. It’s tough to spread out but it’s worth it I promise!

6. Place in the freezer for 30 minutes. Take out, cut into squares, and store in the fridge.

Happy No-Baking!

cookie dough fudge. raw and vegan. Gluten Free. Healthier Notions

xxxxx

Health Coach Jenna

Raw Dark Chocolate (Only 5 Minutes to Prepare!)

I love dark chocolate. If someone gave me the ultimatum to go without hot water or dark chocolate, I think I would probably go without hot showers for the rest of my life. As much as I love dark chocolate, I equally disdain all of the artificial ingredients put into many of the store- bought brands such as high fructose corn syrup, soy lecithin, food dyes, “natural” flavoring, etc.  Not to mention many well known food companies procure their chocolate in a not- so- ethical manner.

But this does not mean you have to abandon ship and give up chocolate forever!

Homemade dark chocolate is extremely easy to make. All you need is coconut oil, maple syrup, and cacao (salt is optional). By buying your ingredients from companies who get their ingredients ethically, you are supporting the good side, and by making your own chocolate, you are ditching the ingredients which make your body sick. It’s a win-win all around!

Extra bonus: Cacao (not to be confused with its evil twin cacoa) is rich in magnesium which helps us keep regular visits to the loo, helps us catch zzz’s, and reduces anxiety.

Raw Dark Chocolate:

Ingredients:

  • 3/4 cup cacao
  • 1/3 cup melted coconut oil
  • 1/3 cup maple syrup
  • 1/4 tsp vanilla extract
  • Pinch of sea salt (optional)
  • Directions:
  1. If you live in a place with a cold climate melt the coconut oil first in a saucepan over low heat (If you live in a climate where your coconut oil is liquid then skip this step).I like to use a double broiler so the chocolate mixture does not come in direct contact with the heat. If you do not have one, just put the mixture in a bowl and set on top of the saucepan. Use what ya got, right?
  2. As soon as the coconut oil has melted add the maple syrup.
  3. Next, turn off the heat and immediately mix in the cacao until smooth, then add your vanilla.
  4. After that is all smooth and blended, sprinkle in your sea salt.
  5. You can add any other ingredients such as goji berries, shredded coconut, etc. if desired.
  6. Next, put into small cupcake papers or a silicon mold. Place in the freezer and let harden for an hour.
  7. Store in the refrigerator after if you live in a cold climate, and keep in the freezer if you live in a hot climate.

Goji berries and dark chocolate is my jam. What’s yours? I would love to hear about the creations you come up with!