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(Clean) Sweets Spree
On a (clean) sweets kick lately and I do. not. mind. These creamy coconut cashew vegan cheesecake cups may look putzy, but I’m definitely not into putzy. The secret: silicone muffin cups. No mess and dishwasher safe – these beauties slide right out of their silicone bed. If only I slid out of bed looking this purdy. Find out more about the wonders of silicone and get the dEATs for these coconut vanilla “cheesecake” cups with gluten-free crust below.
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Strawberry-a-go-go
Strawberry shortcake, blueberry pie, who’s gonna be my lucky guy? A, B, C, D…anyone remember that jump rope rhyme? J is for Jeb, the birthday boy who I made this strawberry rhubarb cobbler for earlier this week. And the best part about birthdays is sharing, so I’m sharing with you this paleo cobbler. Jump to the dEATs below!
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Berries a Plenty
If happiness is a bowl of fresh berries on a hot summer’s day, then nirvana must be berry-laced cheesecake in the cool of air conditioning. I’m not going to complain about the two days a year that it creeps into the 90’s, but I will bake up a storm with the heat as an excuse. These creamy double layers, believe it or not, are made of raw cashews soaked overnight and coconut milk. The crust is made of naturally sweet dates and almonds for a vegan cheesecake that will have you saying, wait, no cheese in the cheesecake? Tasting is believing. Find the dEATs below!
Food, Fitness, Fashion and my Furbaby
