Peanut Butter and Chocolate Cheesecake

Peanut Butter and Chocolate Cheesecake
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Peanut Butter and Chocolate Cheesecake
This peanut butter cheesecake has received rave reviews from all that have tried it. Instead of a traditional crust, this cheesecake sits upon a chocolate cheesecake "crust" and is then topped with a peanut butter and chocolate drizzle.
Peanut Butter and Chocolate Cheesecake
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Peanut Butter and Chocolate Cheesecake
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Instructions
  1. Peanut butter and chocolate cheesecake Makes ~10 slices
  2. Peanut butter cheesecake - 2 cups plain greek yogurt - 2 eggs - 1/2 cup natural peanut butter - 1/4 cup coconut sugar or brown sugar - 1/4 cup almond milk - 1/8 cup baking cocoa
  3. Drizzle - 1/3 cup natural peanut butter, melted - 1/4 cup baking cocoa - water, as needed - sweetener, to taste
  4. In a medium sized bowl, combine first 6 ingredients and mix well until smooth and creamy.
  5. Transfer 1/3rd of the mixture to a smaller bowl and add the baking cocoa. Mix well. Oil a medium sized glass dish and pour the chocolate mixture on the bottom. Pour the peanut butter mixture on top. Bake at 350 degrees f for ~40 min.
  6. Get out 2 small bowls to prepare the peanut butter and chocolate drizzle. In one bowl, add the peanut butter and microwave ~30 seconds or until melted. In the other bowl, combine the baking cocoa with a little water at a time until mixture is liquid in consistency and easy to drizzle. Drizzle peanut butter and chocolate mixture on top of cheesecake once cool. Let chill in refrigerator for a few hours or overnight before serving.
  7. Store leftovers in refrigerator in an airtight container.
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Paleo Mango Coconut Coffee Cake

Paleo Mango Coconut Coffee Cake
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Paleo Mango Coconut Coffee Cake
A delicous Tropical flavored coffee cake that is gluten-free, grain-free, dairy-free, vegan-friendly and paleo!
Paleo Mango Coconut Coffee Cake
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Paleo Mango Coconut Coffee Cake
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Instructions
  1. Preheat oven at 350 and grease a round or square cake pan
  2. Mix all of the cake ingredients in a medium sized bowl
  3. place cake mixture in pan
  4. Combine all topping ingredients in small bowl
  5. Evenly sprinkle topping over cake
  6. Bake for 15 minutes or until done
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Vegan Blueberry Pie Donuts

Vegan Blueberry Pie Donuts
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Vegan Blueberry Pie Donuts
What do you get when you combine your love for blueberry pie with donuts? these mini blueberry pie donuts! I used my 5 minute donut recipe for the crust so they are fluffy-ish like a donut but filled with a blueberry pie filling like a blueberry pie. the recipe is not only vegan but also has the option to be made #glutenfree. and the best part? these took me only about 10 minutes to make!
Vegan Blueberry Pie Donuts
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Vegan Blueberry Pie Donuts
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Instructions
Crust
  1. 3/4 cup whole wheat flour (to make gf try a combo of 3/4 cup oat flour +1-2 coconut flour)
  2. 3/4 cup pumpkin pure
  3. 1 tsp baking powder
  4. 1 tbsp olive oil
Filling
  1. 1/2 cup blueberries
  2. 1 tsp coconut sugar
  3. 1/2 tsp xantham gum mixed with ~1 tbsp water until a gel forms (or you can sub cornstarch or arrowroot if you don't have xantham gum)
  4. 1/4 cup water
  5. 1/8 cup fresh blueberries
  6. In a small sauce pan combine all filling ingredients and stir continually until mixture starts to boil.
  7. Continue stirring until mixture thickens (about 5-8 min).
  8. Stir in fresh blueberries then Remove from heat and let cool while you prepare the crust.
  9. In a medium bowl combine all crust ingredients and mix well.
  10. Use hands to fully incorporate all ingredients until a dough forms.
  11. Get out 3 small silicone cups and press pieces of the dough into the bottom.
  12. Form a small pie crust shape in each silicone cup.
  13. Make sure to save some dough for the lattice topping.
  14. Spoon a spoonful of the blueberry pie filling into each crust.
  15. I had about 2 tbsp leftover.
  16. With the leftover dough roll out 9 thin ropes and drape on the tops of each mini pie.
  17. Microwave the pies for 2 minutes then let cool before enjoying.
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Chocolate Caramel Custard Cups

Chocolate Caramel Custard Cups
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Chocolate Caramel Custard Cups
These deliciously decadent chocolate caramel custard cups are the perfect after dinner treat. Delicious homemade custard atop a chocolate cake cup and topped off with a date caramel topping. To die for!
Chocolate Caramel Custard Cups
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Chocolate Caramel Custard Cups
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Instructions
Chocolate caramel custard cups - makes 3-4 single servings
  1. Chocolate cup
  2. 3/4 cup whole wheat flour
  3. Heaping 1/2 cup baked sweet potato or pumpkin purée
  4. 1/4 cup baking cocoa
  5. 1 tsp vanilla extract
  6. 1 tsp baking powder
  7. 1 tsp pure maple syrup
  8. 1 tbsp olive oil
Custard filling
  1. 3 eggs
  2. 1 cup almond milk
  3. 1 tsp vanilla extract
  4. 1 tbsp coconut sugar
Caramel topping
  1. 1/3-1/2 cup date caramel
  2. optional musclegg chocolate caramel egg whites
Recipe Notes

Preheat oven to 350 degrees f. OiL 3-4 small ramekins. Set aside. Fill a large 9x13in glass pan with 1 inch water. Set aside. Get out two bowls. In one bowl, combine ingredients to make your custard filling. Set aside. In the other bowl, combine ingredients to make your chocolate cups. Mix well with hands until mixture is easily manageable. Separate Dough into 3-4 equal portions. Press into the bottom of your ramekins. Pour custard filling over the chocolate layer. Place ramekins in the 9x13in glass pan. Bake ~50-60min or until tops are cooked. Let cool then top with date caramel topping and muscle egg egg whites and enjoy.

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