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Sweet Tooth: Lemon Ginger Mini Cheesecakes

Posted Jul 02 2010 11:07am

Happy Happy Friday everyone! I hope you're having a marvelous day. It's HOT and sunny with a breeze here so that means I'll be heading to my dock after posting this, to enjoy sunbathing, yoga, reading, writing, and just plain relaxing!

Before I get into the recipes, I have some sweetly raw news to share with you! First, this weekend I will be launching a new raw dessert challenge and book. Totally stoked for this!

Also, in exactly a week I'm traveling to Toronto to visit some wonderful friends. I'm sure you're already familiar with these gals - not only do they have amazing raw food blogs, but they're beautiful on the inside and out. I'm uber excited to be staying with Nelly ... and not only that, but Kelli will be driving all the way up from the US. We have so many ideas in our mind, I'm sure we'll need a longer visit, but we'll make every second count. On Monday we'll be meeting up with the lovely Lisa , Camille , and Marlie  for some kind of raw food fiesta!

Onto some sweet eats now... I made these mini lemon ginger cheesecakes for my dessert party last weekend . Things were so busy that I never got a shot of them before the party, but luckily there were a few leftovers. Make this into one large or many mini cheesecakes using mini muffin cups (silicone or paper). Garnish these with whatever your heart desires. I chose frozen blackberries that a friend picked and gave to me last summer.

Lemon Ginger Cheesecakes

Crust1 cup walnuts
2/3 cup pitted, packed dates

Grind both ingredients together in a food processor.
Add 1 teaspoon of water if the mixture is too crumbly.
Press the crust into your pans of choice. Set aside.

2 cups cashews
3/4 cup lemon juice
1/2 cup pure maple syrup
4 teaspoons packed, minced ginger
2 teaspoons lemon zest
Pinch of himalayan salt
6 tablespoons melted coconut oil

In a blender, combine all but the oil until completely smooth and creamy.
Add the oil and blend again briefly, to incorporate.
Pour the mixture over the crust.
Chill in the fridge or freezer until firm.

As for the oldie dessert - these bars come from a post I did December 2, 2009 . They are sooo good! I've always loved oatmeal, vanilla, crunchy and creamy things, so I melded them together into one scrumptious bar!

Vanilla Cream Oatmeal Bars

This was one of those "throw together" items. I had left over crust from making a different bar... and extra vanilla cream from another project (something super cool that I'll have to share at a later date) so I figured I'd marry the two for something yummalicious!

Oatmeal Cookie Crust

1 cup cashews, ground
1/2 cup ground oat groats
1/4 cup lucuma powder
1/4 cup agave
3 tablespoons coconut oil
1 teaspoon pure vanilla extract
2 pinches sea salt

In a bowl, mix all ingredients together. Press the mixture into a pan of your choice.

Vanilla Cream

1 1/2 cup cashews
1/2 cup + 2 tbs agave
1/3 - 1/2 cup vanilla water*
2/3 cup coconut oil
2 tablespoons lecithin
2 tablespoons agave powder
Pinch sea salt

In a high speed blender, combine the cashews, agave, and vanilla water until smooth. Now add the coconut oil, lecithin, and agave powder and blend to incorporate. Transfer to a bowl and allow to chill in the fridge until firm.
Optional: Fold whole or chopped goji berries into the cream.
Spread the cream over the oatmeal crust. Top with cacao nibs.

*3 beans (chopped) blended with 1 cup water

Fruit N Nut Cream Bar: fold chopped nuts and other dried fruit into the cream - mulberries would be nice, as would chopped dates, pecans, and/or walnuts.
Chocolate Cream, add some cacao powder to the vanilla cream.

Oh and check out this wicked pic I took yesterday of a bumble bee inside a sunflower, in my yard!

I wish you a FUNtabulous weekend! 
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