Place all ingredients, except oats and salt, in a medium size pan and melt together over medium heat stirring often. Once melted remove from heat and stir in oats and salt. Pour into a 9 x 9 parchment lined pan. ( a silicon pan works very well for this and it does not need to be lined) Refrigerate until firm and cut into bars. Enjoy
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 together cream cheese and date puree. Add lemon zest, juice and mix well. Blend in coconut cream. Divide evenly over cooled crusts approx. 1/4 cup per jar. Top with blueberry sauce.
Wild Blueberry Sauce
2 cups wild blueberries(fresh or frozen)
1/4 cup date puree
Place blueberries and date puree in sauce pan and cook over medium heat, stirring often. Bring to boil and simmer approx. 5 min. Let cool and divide evenly over cheesecakes. Refrigerate and Enjoy.
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 9 pan. This would make them a bit thinner.
Ingredients
Base
cut and ready to enjoy
3 cups of rolled oats ground into flour (this can be done in food processor) or just use oat bran
If using rolled oats, process into a coarse flour. Melt coconut oil and mix with peanut butter, date puree, vanilla and salt. Using a food processor for this makes it easy but it is not necessary. Add oats and mix well to combine. The more you mix the smoother the base will be.
Chocolate Topping
this is the chocolate combo that I use
4 oz. chocolate chips (sweetened with Stevia)
2 oz. 95% Lindt chocolate
2 Tbsp. coconut oil
Using a microwave safe glass container, melt all 3 ingredients together. Start with 30 seconds and stir. Then only 10 second intervals, stirring after each. Once completely melted pour over base tipping pan to spread. Refrigerate approx. 30 min. and remove to score chocolate before it gets too hard. Return to refrigerator.
Place all ingredients in food processor and process until dough will stick together when pressed between fingers. Press into a parchment lined 6 x 6 or 5 x 7 inch pan.
Place all ingredients in food processor and blend smooth, scraping down sides as needed. Spread over base.
Chocolate Topping
1/4 cup sugar free chocolate chips
1 square of Lindt 95% chocolate
1 tsp. coconut oil
Place all ingredients in glass microwave safe dish and heat in microwave on high for 30 seconds. Stir and then heat at 10 second intervals until melted. Spread on top of caramel. Refrigerate for 15 – 20 minutes to allow chocolate to start to set. Remove and score through chocolate before it gets too hard, cutting into small bite size squares. Store in fridge. Great snack for those sweet cravings.
Place first 4 ingredients in a medium size pot. Over low heat stir together and slowly heat until cocoa butter is melted and well incorporated. Remove from heat and stir in vanilla. Add oatmeal and coconut, mixing until everything is well blended. Scoop using a small ice cream scoop (approx. 1/8 cup size) on to lined pan, press down to desired thickness and refrigerate until firm. Store in an air tight container. Enjoy.
Note: these are the cacao butter drops that I used. They look a lot like white chocolate chips but do not taste like them. They are 100% pure. If you do not have these or do not want to buy them (they are quite expensive) replace the 4 oz with half butter and half chocolate chips sweetened with stevia.
This is a no bake, sugar free, gluten free cheesecake. I have used coconut milk (full fat) in the filling. You can use heavy cream if you prefer. When using coconut milk, you will want to refrigerate the can over night so that it will be easier to scoop the solid cream off the top (save the liquid and use it in other baking, smoothies, or stir fry sauces). A 400 ml can will yield approx. 1 cup of cream to whip. The best way to whip this is with an immersion blender.
This cheesecake takes a bit of time with a few steps to follow but is well worth it with the first bite. This recipe will make 12 small mason jars.
Preparing Rhubarb
3 cups diced rhubarb
2 Tbsp. water
Put in a small sauce pan on stove and simmer until soft. Remove 1/3 of cooked rhubarb and puree. The remaining cooked rhubarb will be used when assembling dishes.
Rhubarb Curd
pureed rhubarb
1/2 date puree
2 eggs
Whisk together in small sauce pan and cook stirring constantly until thickened. You will be able to tell when ready by the whisk leaving tracks through the curd. Place curd in a bowl and put in fridge or freezer to cool.
Crust
1/4 cup almond flour
1/4 cup coconut flour
1/4 cup flax flour
1/4 cup oat bran
2 Tbsp. butter
Place everything in bowl and blend together (best way is with hands). If you don’t have all of the above ingredients on hand no worries, just use double of what you have the most of for a total of 1 cup. Divide evenly between 12 small mason jars or dishes and press down. Now the rest of the cooked rhubarb is place on top of crust.
Cheesecake
8 oz. cream cheese
1/2 cup date puree
rhubarb curd
1 can coconut milk (full fat – see note at top of page) or heavy cream
1 tsp vanilla
Place cream cheese in mixer and cream till smooth. Add date puree and mix well. Add rhubarb curd and vanilla, continue mixing until smooth and creamy. Whip coconut cream with immersion blender. Fold cream into batter and divide between jars. Refrigerate. Let set for 8 hrs. or overnight. Enjoy.
8 oz dates (if dates are on the dry side add 2 Tbsp. water and soften in microwave for approx 1 min.)
2 oz almonds
2 oz cashews
2 oz coconut
1 oz cocoa
1 oz 95% Lindt chocolate
1/2 tsp. vanilla
Place dates, vanilla and cocoa in food processor and puree. Remove to a bowl. Put all nuts, coconut and chocolate in food processor and chop into small pieces. Add to date mixture and mix until completely incorporated. At first the mixture will be very sticky but it will come together into a manageable ball. These can be formed any way you prefer. They can be pressed into a pan and cut into bars. OR Formed into balls or logs. Store in refrigerator.
Note: these are made with 50% dates. The other 50% can be made up from any kind of nuts or dried fruit (just make sure if using dried fruit that there is no added sugar).
This is a no bake, sugar free, cheesecake. I have used coconut milk (full fat) in the filling. You can use heavy cream if you prefer. When using coconut milk, you will want to refrigerate the can over night so that it will be easier to scoop the solid cream off the top (save the liquid and use it in other baking, smoothies, or stir fry sauces). A 400 ml can will yield approx. 1 cup of cream to whip. Makes approx. 10 small mason jars or 1 (6-8″) spring form pan.
Crust
3/4 cup total (almond, coconut, flax flour) I use 1/4 cup of each but any combination will work.
2 Tbsp cocoa powder
2 Tbsp butter
Mix together until incorporated. Press into 10 small jars for individual servings or use a small (6-8″) spring form pan.
1 cup coconut cream whipped(see note above). I have found the best way to whip this is with an immersion blender.
Cream cream cheese until soft. Add date puree and mix well. Add peanut butter. Continue to mix until smooth and creamy. Fold the whipped coconut cream into mixture and divide evenly between jars. Top with shaved almonds or crushed peanuts.
1/2 cup sugar free chocolate chips (I use Krisda sweetened with stevia)
4 squares 95% Lindt chocolate Melt in a microwave safe glass bowl either in microwave or over hot water. If using a microwave start at 30 seconds, stir then melt in 10 second intervals, stirring each time until melted.
Using small candy type cup papers (my favorite are the ones lined with foil). The ones I use are Reynolds brand. Pour or spoon a small amount of chocolate into each one. If you tilt and swirl, chocolate will cover bottom and up sides a bit (another way is to use a small kid’s paint brush). Place in fridge or freezer until set. Fill with approx. 2 tsp. of filling (this will depend on size of cups). Cover with more chocolate. Refrigerate and enjoy.
Sugar Free Kitchen 