Raw Cheesecake with Chocolate Ganache

I found this Recipe over At brazenkitchen.com (link below) And Fell IN LOVE!!!! It is super YUMMY! But I made a couple alterations so I though I'd share them here!

Part 1 – The Crust

• 1 1/2 cup almonds
• 1 cup pitted medjool dates
• 1 tsp sea salt

1. Process the nuts into small pieces with salt in a food processor.
2. Add the dates and process until combined and sticky.
3. Press into the lined bottom of two 8 inch round pans and refrigerate or freeze until set.
4. Make the filling ...


Part 2 – The Filling

• 3 cups cashews (soaked & drained)
• ¾ cup lemon juice, fresh preferred
• 3/4 cup agave or maple syrup
• ¾ cup coconut oil (must be liquid, place bottle in bowl of hot water if solid)
• 1 tsp. vanilla
• 1 pint raspberries

1. Cover the cashews in water and soak for about an hour.
2. Drain and place in blender with the rest of the ingredients. Blend until smooth.
3. Taste for preferred sweetness and tartness.
4. Divide evenly between the 2 prepared pans. Place in freezer to set.


Part 3 – The Ganache (make 2 bathes. one for each pan)

• 1 ½ c. grain sweetened chocolate chips or Carob Chips
• 1/2 cup So Delicious Coconut Milk creamer  (or other nondairy creamer)

1. Place chips in a heatproof bowl.
2. Slowly heat the creamer in a pan, take off heat when it simmers.
3. Pour over chocolate chips and mix until chocolate is melted.
4. Cool for a few seconds while mixing. Pour over filling.
5. Decorate with another Pint of fresh berries. Place in freezer to set.

When firm, place in the fridge until ready to serve.

Adapted Lightly from Recipe found here: http://brazenkitchen.com/2011/03/29/love-and-food-raw-cheesecake-with-chocolate-ganache/

Nana's Peanut Butter Cookies

1 C. Peanut Butter 

1 C. Succanat

1 egg 

1tsp. Vanilla

Whip on high the PB, Succanat and vanilla. When well Blended add the eggs and mix till well combined. Bake @ 350 for approx 10 minutes till golden Brown. Allow cookies to cool on parchment over cookie rack for 5 minutes before removing.

Green Chili Enchilada Sauce

GF- Green Chili Enchilada Sauce

Ingredients

1- 29oz. can of Whole Green Chili’s with juice.

1- 7oz. can of Mild Diced Green Chili’s (more if you want to add more green chili flavor)

1 clove Garlic

1 cup. Chicken Broth

1/2 box of GF condensed cream of Chicken soup

1/2 tsp Herbamare

1/4 tsp onion powder

1/4 tsp Ground cumin

1/4 cup Sour cream

Directions

In a Food Processor,

Start with the 29oz can of Green chili’s and the garlic. Process till smooth.

Pour into a medium saucepan with the diced Green chili’s, Chicken broth, cream of Chicken soup, and Spices. Simmer for at least 30 minutes. (The simmer time improves the flavor.)

Remove from heat; and whisk in the sour cream.

Now your sauce can be used however you please.

NOTE: this recipe makes enough sauce for 2- 9x13 pans of Chicken Enchiladas.

Raw Cookie Dough Bites

I found a Super Delicious Recipe over at Perry'sPlate.com It was SUPER delicious, But I made a couple of changes so I thought I'd share it here in-case you wanna make it the way I did!!! ENJOY!

((Grain, Sugar, Dairy, & Egg-Free))

Yield: about 15 bites

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

2 cups blanched almond flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup coconut oil melted
2 Tablespoons honey
2 Tablespoon peanut butter
2 teaspoon GF pure vanilla extract
2 handfuls mini carob chips (if you have too many it will prevent you from forming balls)

Directions:

Whisk together the flour, baking soda, and salt in a medium bowl. Whisk the oil, honey, peanut butter, and vanilla in a separate, smaller bowl. Pour wet mixture into the dry mixture and combine well. Your own two hands to the best job of getting it all combined. If you find the mixture is too dry and crumbly, add a tablespoon of water at a time until you reach cookie dough consistency.

Mix in the desired amount of carob chips and roll into 1 to 1 1/2 inch balls.

Store in the refrigerator. They should keep for several days, although they tend to dry out the longer they are stored. (If they last that long...)

Nat's Notes:
1. The more you work the dough, the more the coconut oil will melt, resulting in the balls getting greasy. Return the dough to the freezer to re-harden if this bothers you.
2. This recipe doubles well.

3. You can even make these in a food processor. Just process the dry ingredients and add the wet ones once you've mixed them together. For those who don't like to get their hands messy...

Adapted Lightly from: Perry's Plate: Progressively Paleo Recipes
http://www.perrysplate.com/2012/08/raw-cookie-dough-bites-gluten-sugar-dairy-and-egg-free.html