Mini Chocolate Cheesecakes (no bake)

I love to exercise – it is the thing that keeps me moderately sane (well, that and coffee!). Between 4 little ones, study and running a business, I feel like I have almost no ‘me time’. Exercise is it.

During our cool down stretch post Bootcamp the other night, my lovely trainer Mark (Hi!) was telling us about this Mars Bar Cheese Cake he’d made (just because he could!) and everyone was drooling by the end.

Well,  there pretty well wasn’t a single ingredient that he mentioned that I could use and not many that I ever cook with any way …. but he still had me dreaming about Chocolate Cheesecake! D’oh! Then I had a friend come over for dinner and had an excuse the try out a new dessert …. so here is my version. Allergy friendly and much healthier 😉

  • 225g soy cream cheese (we use Tofutti or Kingland)
  • 4 tbsp aquafaba, room temp
  • pinch  of cream of tartar
  • 4 tbsp maple syrup OR rice malt syrup
  • 1.5 tsp powdered gelatin
  • 30 mls very hot water
  • 1.5 cups Chocolate protein mix
  • 1/4 cup rolled oats OR quinoa
  • 1 tbsp vegan butter or sunflower seed butter
  • 100g dark chocolate

In your food processor place the oats or quinoa and process until they are a fine (Speed 6, 8 seconds).

Then add in the Choc protein mix and process until well combined (Speed 5, 6 seconds)

Add in the butter of choice and pulse multiple time until you have a crumb that resembles wet sand.

Use patty pans to line your muffin tin and spoon heaped tsp of the crumb into each hole. Press down firmly into the tin. Place in fridge.

Mix together the gelatin and warm water and whisk with a fork until dissolved. Set aside. Then work quickly so the gelatin isn’t sitting for too long.

In the small bowl of your stand mixer, place the aquafaba and the cream of tartar and beat on very high speed until soft peaks form (about 5 minutes). Set aside.

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Melt together 80g of the chocolate and the syrup, stirring over a low heat until completely smooth (Speed 2, 80C for about 2 mins)

In the large bowl of your mixer place the soy cheese and beat until smooth (Speed 4, 10 seconds)

Add in the melted chocolate mix and mix well to incorporate (Speed 4, 10 seconds)

Add in the gelatin mix and beat again until well incorporated (Speed 4, 12 seconds)

Pour in the beaten aquafaba and fold through until evenly distribute. (Attach butterfly/mixing tool and use speed 3 for about 20 seconds).

Spoon the chocolate cheese mixture on to the biscuit base and place in the fridge to set for 2 hours.

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Remove from patty pans and top with the remaining 20g of chocolate, grated.

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These last a few days in the fridge, but don’t freeze.

Makes 12.

I haven’t made a vegan version of these ones yet, but you could replace the gelatin with agar agar. Let me know if you do try it!

Enjoy 🙂

P.S. If you’re not able to tolerate soy, then you might like my  Chocolate (avocado based) mousse cake for a similar result.

Foil baked Thai Salmon

We love salmon here so we’re always looking for different ways to enjoy it … And this simple, low mess way was a huge success!

Hope you like it as much as we did!

  • 2 fillets de-boned salmon (ours were roughly 140g ea)
  • 2 tbsp coconut aminos
  • 1 tsp garlic olive oil
  • 1 tsp red Thai paste
  • 1 small lime
  • 1/2 tsp sunflower seed butter (or peanut butter)
  • 2 tsp coconut cream

Preheat oven to 180C.

Lay salmon, skin side down on foil sheet.

Mix together the aminos, oil, thai paste and the finely grate zest and juice from the lime.

Spoon over the salmon and then close up the foil making sealed packets around the salmon.

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Place in the oven and cook for 15-20mins or until just cooked through (thickness of the fillets will impact the cooking time).

Remove from oven and pour juices from foil packets into a small bowl, add to the hot juices the seed butter and coconut cream. Stir well, until smooth and well combined.

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Serve the salmon with steamed veg of choice, drizzled with the creamy sauce.

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Serves 2.

Enjoy 🙂

 

 

Chocolate Bliss Balls

These are the go to chocolate fix in our house. They are miss Ellie’s absolutely favourite and she usually pinches a couple of balls worth of mix from the machine before I even get to roll them!

Quick and easy to whip up and they are actually a satisfying choc fix that won’t lead to a sugar crash later down the track!

  • 200g natural almonds OR roasted sunflower seeds
  • 50g pepitas
  • 30g cocoa powder
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla bean paste
  • 12 medjool dates, pitted
  • Mixed spice coconut sugar for dusting (optional).

Place almonds, seeds, cocoa and cinnamon in the food processor and process until fine and crumbly. (Speed 10, 12 secs)

Add dates and vanilla beans  through chute at the top whilst processing and continue until well combined. (Use speed 4 whilst adding the dates then increase slowly up to speed 7 for 15 secs)

The ‘wetness’ of the mixture hugely depends on the moisture content and size of the dates you use, so test the mixture – when squeezed together it should easily form into a ball. Mine was slightly too dry so I needed an addition of 1 tbsp water and another quick blitz.

Form the mixture into small balls and then roll in a covering if you desire. We mostly leave these plain, but occasionally we make up a mix of coconut sugar and mixed spice (about a 5:1 ratio) and sprinkle it over.

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Makes about 20. Store in an airtight container in the fridge. They can keep for 2 weeks … not likely in my house 😀

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For a Christmassy flavoured bliss ball: Remove 1 date and replace it with a small handful of dried cranberries. Replace the vanilla with the finely grated zest of half an orange  and replace the cinnamon with 1/3 tsp of ground cloves.

Enjoy 🙂

Chocolate Seed Slice

Many years ago, Libby Shared her Choc Oat Slice and it was always a winner.

That slice was the base inspiration for this one that we now make in our house.

It is a great afternoon tea and lunchbox friendly too!

  • 150g Nuttelex, or other vegan butter, room temp
  • 100g Sunflower seed butter (or nut butter if your diet/school allows)
  • 1/2 cup coconut sugar
  • 1 tsp vanilla bean paste
  • 3/4 cup oats (OR flaked Quinoa OR crushed puffed rice)
  • 1/2 cup shredded coconut
  • 3/4 cup seeds (I like a mix of pepitas, hemp, chia and flax)
  • 1/3 cup cocoa
  • pinch pink salt flakes
  • 1.5 tsp GF baking powder
  • 1 cup flour (GF mix or spelt)
  • 4 tbsp aquafaba (liquid drained from a can on chick peas) OR 1 whole egg plus 1 tbsp water.

*If your diet allows, you can replace some of the seeds with some of your favourite nuts … hazelnuts are particularly yum!

Place the oats, sugar, coconut and seeds into your processor and blitz until quite fine (Speed 7, 8 seconds).

Add in the flour, cocoa, salt and baking powder and mix again until well combined (Speed 4, 6 seconds)

Add in the vegan butter, seed butter and vanilla and pulse several times to combine.

Start processing again and add aquafaba through the top chute as you are mixing (on Sp 4). Process until all combined (about 8 seconds).

Tip into a lined baking dish and press down firmly (the bottom of a glass is helpful).

Place into a preheated moderate oven and bake for approximately 20 mins.

Allow to cool completely then ice if desired, then slice.

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We mostly leave this one plain, but if we ice, we make our icing from:

  • 1 tbsp vegan butter and
  • 1/4 cup chopped dark chocolate, melted together. Then whisk in
  • Pure icing sugar, approx 5 tbsp (add more if needed).

Allow to cool and then slice. Store in the fridge for up to a fortnight (good luck with that!!)

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Enjoy 🙂

Spiced Caramel Popcorn

I love popcorn for its simplicity. So easy to pop it and such an inexpensive snack! My kiddos love it in their lunchboxes too.

We already make Sweet and Salty Puffed Corn for a change but this one is a new addition.

Fair warning. If you start, you’ll probably not be able to walk away! I made a batch of this for my dad for Father’s Day …. and then had to promptly make another batch after it sat on the bench and my 4 little people discovered it!!

  • 1/3 cup popcorn kernels
  • 35g tasteless coconut oil
  • 25g maple syrup
  • 25g sunflower seed butter
  • 1/2 tsp vanilla bean paste
  • 1/2 tsp mixed spice

Air pop the kernels. Place in a large baking tray.

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Preheat the oven to 215C.

Mix the remaining ingredients together in a saucepan and heat gently, stirring until the mix is completely melted and smooth (speed 2, 100C, approx 90 secs)

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Pour mix over the popcorn and mix well to coat.

Optional: if you like sweet and salty together, you can sprinkle over 1/2 tsp of pink salt flakes here.

Place into oven.  For about 4 minutes.

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Remove from oven and stir again, then return to oven for a further 4-5 minutes.

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Allow to cool completely before storing in an air tight container.

Enjoy 🙂

Seed Butter cookies

There’s an old recipe that claims to make ‘magic’ cookies – I think I even saw them on Masterchef last year – all you need is peanut butter, sugar and eggs.

Well, hm. Guess they’re not for us then!

But I’ve been thinking about how I could make a seed butter based cookie, also without eggs, and this is the winner!

  • 180g smooth Sunflower Seed butter (or other nut butter that suits you)
  • 2 tbsp coconut sugar
  • 1 tbsp maple syrup
  • 1 tsp vanilla bean paste
  • 3 tbsp aquafaba OR 1 whole egg
  • 1 cup rolled oats or quinoa
  • 3/4 tsp GF baking powder
  • pinch salt
  • 1/2 tsp ground cinnamon

In your processor/bullet/thermal cooker, place the oats, salt, cinnamon and baking powder and blitz until you have a consistency like flour (Speed 6, 12 seconds). Set aside

Place the seed butter, sugar, maple syrup, aquafaba and vanilla in a saucepan or thermal cooker. Cook over a low heat, stirring constantly until smooth and well combined (Speed 3, 100C for 1 min, then up to speed 5 for 10 seconds).

Add the dry mix to the wet and mix until combined. (Speed 4, 10 seconds, scrape down and repeat). The mixture will be quite thick and will clump together.

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Tip mixture into a bowl, cover and place in the fridge for 30 mins – 1 hour.

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Form a teaspoon of mix into a ball and place on a lined baking tray. Flatten with a fork.

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Place into a preheated moderate oven and bake for 15-17 minutes or until golden.

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Remove from oven and allow to cool for 15 minutes on the tray before transferring to a wire cooling rack to finish cooling completely.

The cookies will be soft when you remove them from the oven but will harden on cooling.

Makes 18-20, store in an airtight container for a week.

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We like ours dunked in milk (my favourite is vanilla almond!)

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Enjoy 🙂

 

 

 

Sweet Potato Burgers

I have mentioned before that I am really not a fan of minced meat. I have managed to teach myself to eat it in some family meals but, eating a beef patty in a burger is just not even a tolerable idea for me!!

So, especially as we seek to eat less meat and increase our plant based options wherever we can, these delicious patties have become our go-to option!

  • 5 cups, peeled and diced Sweet potato
  • 400g tin Chick peas, drained
  • 2 tsp sunflower seed butter
  • 1 tsp finely diced chilli
  • 1 tbsp Garlic olive oil
  • 2 tbsp coconut aminos
  • 1/3 tsp pink flaked salt
  • 1/3 cup Cheesey Sprinkles

Place the sweet potato in a lined baking dish, drizzle with garlic olive oil and sprink with salt.

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Bake in a preheated 200C oven for about 40 minutes.

Remove from oven and add chick peas into tin, returning to the oven for a further 15 minutes.

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Remove from oven and transfer to a bowl appropriate for mashing.

In a small saucepan add the seed butter, aminos and chillies, and heat gently, stirring until smooth and well combined.

Add the seed butter mixture to the potatoes and mash together.

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You don’t want to puree the potato as it will turn very gluey and would need a lot of breadcrumb to hold it together.

Add the cheesey sprinkles to the potato mix and fold through to combine well.

Form into patties and place into the fridge for at least an hour (but overnight is fine too).

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Heat some tasteless coconut oil in a heavy based pan and place patties in the oil.

Cook about 2 minutes on each side or until golden brown.

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We like to have them in burgers together with salad and my Creamy Avocado Dressing.

The kids like their to have a slice of cheese melted onto the top of them under the grill before going into their burgers.

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Makes 6-10 patties, depending on their size.

Enjoy 🙂