The base of these mason jar cheesecakes are baked. The filling is a non bake cheesecake. Makes 12. Base Preheat oven to 350°f. In food processor, combine all ingredients until they stick together and form a dry dough/crumble. Press approx. 2 Tbsp. of dough into each of 12 mason jars. Bake for 15 minutes. Remove… Continue reading Salted Caramel Cheesecake
Category: dessert
Caramel Peanut Cups
Some people say these taste like peanut butter Twix. I have never had one, so let me know what you think. Makes 12 regular size or 24 mini. Base Preheat oven to 350°f. In food processor, combine all ingredients until they stick together to form a dough. Line muffin pan with silicone liners and press… Continue reading Caramel Peanut Cups
Chocolate Peanut Butter Freezer Fudge
Combine all ingredients in a sauce pan. Stir over low heat until everything is well blended together. Line a 9×13-inch pan with parchment paper. Scoop fudge into pan, cover with a wax or parchment paper and press down evenly to flatten. Freeze until firm, about one hour. Remove from pan, peel off parchment paper and… Continue reading Chocolate Peanut Butter Freezer Fudge
Bake With Me, Date Bars
Find full recipe Decadent Date Bars
Blackbottom Cupcakes
Topping 8 oz. cream cheese 1 egg 1/3 cup Date Puree 6 oz. sugar free chocolate chips Let cream cheese sit out of fridge to soften. To speed this up it can be cut into cubes. Beat well with mixer. Add egg and date puree. Stir in chocolate chips and set aside. Batter 1 1/2… Continue reading Blackbottom Cupcakes
Almond Cupcakes
Amazingly Moist 3/4 cup coconut oil 1 cup Date Puree 4 eggs 1/2 cup almond milk 1 1/2 cup almond flour 1/2 cup coconut flour 1/4 tsp. salt 2 tsp. baking powder Preheat oven to 350°F. Grease cupcake tin or use silicone liners. Makes 24. In one bowl add all dry ingredients and mix together.… Continue reading Almond Cupcakes
Lemon Cheesecake with Wild Blueberry Sauce
Makes 12 small mason jars or 1- 8″ spring form pan. The crust I use for this cheesecake is my oat crust. Make crust and divide between 12 jars. Approx. 2 Tbsp. per jar and press evenly over bottom. Bake @ 375°F for 10 min. Cool. Cream cheese filling 8 oz. cream cheese zest of… Continue reading Lemon Cheesecake with Wild Blueberry Sauce
Chocolate Peanut Oat Bars
This is a healthy alterative to chocolate peanut butter cups which are loaded with sugar. These are made with no sugar (of course) and taste amazing. I use an 8 x 8 pan lined with parchment so that I can lift out to score and cut. They can also be done in a 9 x… Continue reading Chocolate Peanut Oat Bars
Mint Chocolate Cheesecake
Chocolate Base (makes 12 small mason jars) Preheat oven to 350°F. Place small mason jars on baking sheet. Divide batter evenly. (approx. 2 1/2Tbsp. per. jar). Bake for 15 – 17 min. Another way to make this base is as follows; Melt butter and add chocolate to melted butter. Microwave in 10 second intervals until… Continue reading Mint Chocolate Cheesecake
Coconut Cream Pie
Sugar Free, Gluten Free, Dairy Free Oat Crust 1 1/2 cups oat flour (can use organic gluten free oats and grind to flour in food processor) 1 tsp. date sugar 1/2 tsp. sea salt 1/4 cup olive oil 4 – 5 Tbsp. cold water Put oats, sugar and salt in food processor. Grind oats into… Continue reading Coconut Cream Pie
Sugar Free Kitchen 