I love building new holiday traditions now that I have a family of my own. We are on the healthier end of the spectrum and find that our options are sometimes limited or costly (allergic reactions) when we go to holiday gatherings.
In the name of wanting normalcy, I have been perfecting 4 yummy holiday treat recipes that are great for time at home with family and friends or to take out into the office potluck, white elephant parties and Secret Santa escapades galore.
Generally all four recipes to be debuted over the Christmas season and will be healthy, lower calorie, nutritious and tasty. Let us begin.
Holiday Treat # 2: Vegan Chocolate Cheesecake (Mini’s)
3 C. Cashews
1/2 C. Honey
2/3 C. Coconut Oil
1/2 Carob Powder
1 Tsp. Salt
1 Tsp. Vanilla Extract
2 Tsp. Lemon Juice
(Additional toppings may include cranberry sauce, mini vegan chocolate chips, and walnuts etc.)
(24 Hours beforehand) Soak the cashews overnight in water to soften them.
Easiest Crust Ever:
To make the crust for the mini cheesecakes I used vegan cookies. I simply pulled out a circular cookie cutter to make the crust the precise size of the bottom of my cupcake liners. My favorite brand at this time are Nabisco Newtons Fruit Thins Cranberry Citrus Oat Crispy Cookies.
Now it’s blending time! Add all of the ingredients into your blender except for the carob powder. Once all of the ingredients have blended and reached a nice creamy consistency, add in the carob powder and and stir by hand to distribute the carob powder, then turn your blender on to finish mixing all of the ingredients together. Now scoop the chocolate cheesecake mixture into the cupcake liners. For the highest flavor pay off refrigerate the mini cheesecakes overnight. Or if you are short on time you can freeze the cheesecakes for 10 minutes or refrigerate for at least an hour. Now it is time to Enjoy!
I will post the other recipes over the next 2 weeks, be sure to follow the blog so you don’t miss out.
Watch The video below for more info!