Friday, April 20, 2018

Vegan Chocolate Chip Cookies Ever | Easy Recipe

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Vegan Chocolate Chip Cookies Ever

prep 10 mins
cook 10 mins
total 20 mins
author bakerbynature

Thick and chewy vegan chocolate chip cookies. These are wonderful!

Ingredients

  • 1/2 cup coconut oil, solid (be sure it is not melted at all)
  • 1 and 1/4 cups light brown sugar, packed
  • 2 teaspoons vanilla extract
  • 1/4 cup coconut milk (I like to use the thicker Thai variety, but any coconut milk will work)
  • 1/4 cup unsweetened applesauce
  • 2 and 1/4 cups all-purpose flour (be sure not to pack your flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chocolate chips (use vegan chocolate chips if vegan), divided
  • Flaky sea salt, optional

Instructions

  1. Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.
  2. In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and applesauce and whisk until well combined; set aside. In a separate bowl combine the flour, baking soda, and salt; whisk well to combine.
  3. Add the dry ingredients into the wet mixture and, using a wooden spoon or very sturdy spatula, stir until ingredients are combined. The batter will be very thick! Fold in 1 and 3/4 cups of the chocolate chips.
  4. Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack.

Notes
If the dough appears too sticky, add a little more flour, one tablespoon at a time; if the dough appears too dry, add a tablespoon of coconut milk.


Source : https://bakerbynature.com/the-most-wonderful-vegan-chocolate-chip-cookies-ever/
prep 10 mins cook 10 mins total 20 mins author bakerbynature Thick and chewy vegan chocolate chip cookies. These are wonderful! In...

Carrot Cake Pancakes with Cashew Cream Frosting | Easy Recipe

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Carrot Cake Pancakes with Cashew Cream Frosting

Prep time 20 mins
Cook time 15 mins
Total time 35 mins

These Carrot Cake Pancakes with Cashew Cream Frosting are ahhhmazing. They are soft and nutty and the cashew cream frosting is so so creamy! Who doesn’t love dessert for breakfast??

Author: Kristina LaRue
Serves: 8 pancakes

Ingredients
For Carrot Cake Pancakes

  • 1 cup 100% whole wheat white flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground clove
  • ¼ teaspoon ground ginger
  • 1 cup Almond Breeze Unsweetened Cashewmilk Blend
  • 1 large egg
  • 1 tablespoon honey
  • 1 tablespoon coconut oil, melted
  • 2 teaspoons pure vanilla extract
  • 1 cup grated carrots

For Cashew Cream Frosting

  • 1 cup raw cashews
  • ¼ cup Almond Breeze Unsweetened Cashewmilk Blend
  • 1 tablespoon coconut oil
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon honey
  • Pinch of salt to taste
  • Chopped pecans, for topping

Instructions
For Pancakes:

  1. In a large mixing bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, clove, and ginger.
  2. In a separate bowl, whisk together egg, cashewmilk, honey, coconut oil, and vanilla extract.
  3. Pour wet ingredients into dry ingredients and stir just until combined.
  4. Fold in the grated carrots.
  5. Heat griddle over medium high heat and lightly coat the pan with coconut oil (or butter if not dairy free).
  6. Ladle ¼ cup batter into griddle and cook until pancake bubbles on one side before flipping.
  7. Continue cooking until golden browned on both sides.

For Frosting:

  1. Combine cashews, cashewmilk, coconut oil, vanilla extract, honey and salt in food processor or high powered blender, and blend until smooth.
  2. Top pancakes with cashew cream cheese and chopped walnuts if desired.

Note: To freeze leftover pancakes, line baking sheet with parchment paper and arrange pancakes on sheet individually and place in freezer until slightly frozen before transferring to freezer safe baggie.

Nutrition Information
Serving size: 1 pancakes Calories: 200 Fat: 11g Saturated fat: 5g Carbohydrates: 19g Sugar: 5g Sodium: 147mg Fiber: 3g Protein: 6g Cholesterol: 23mg


Source : https://www.loveandzest.com/carrot-cake-pancakes-cashew-cream-cheese-frosting/
Prep time 20 mins Cook time 15 mins Total time 35 mins These Carrot Cake Pancakes with Cashew Cream Frosting are ahhhmazing. They are...

Buffalo Chickpea Pizza | Easy Recipe

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Buffalo Chickpea Pizza

Prep: 10m
Cook: 30m
Yield: serves 3-4

This Buffalo Chickpea Pizza is a gluten free and vegetarian alternative to an all-time favorite pizza! The hot sauce-hummus sauce is not to be missed! Vegan option included.

You'll Need...

  • 1 batch pizza dough (I used half of Bob's Red Mill Gluten Free Pizza Crust Mix, but you'll just need enough dough for 1 12-inch pizza)
  • 1/2 cup plain hummus
  • 3-4 Tbsp. hot sauce (I used Franks)
  • salt + pepper
  • 1 15-oz. can chickpeas, drained and rinsed
  • 1 Tbsp. olive oil
  • 1/4 tsp. cayenne pepper
  • 1+ cup mozzarella or vegan mozzarella
  • 2-3 Tbsp. parsley, minced for topping

Directions

  1. Prepare your pizza dough according to package instructions. Par cook your crust if needed.
  2. Mix hummus, 3 Tbsp. hot sauce, and salt and pepper (if needed) until smooth. Taste, and add the additional Tbsp. hot sauce if you want it spicier. Set aside.
  3. Add chickpeas to a small bowl. Cover with olive oil, salt, pepper, and cayenne, and mix to combine. Set aside.
  4. Spread hummus-hot sauce mixture on your crust. Top with chickpeas and cheese. Bake until cheese is melted and crust is done. Top with parsley and additional hot sauce if desired.

Source : https://www.fooduzzi.com/2016/11/buffalo-chickpea-pizza/
Prep: 10m Cook: 30m Yield: serves 3-4 This Buffalo Chickpea Pizza is a gluten free and vegetarian alternative to an all-time favorite...

Cranberry Apple Cider Sangria | Easy Recipe

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Cranberry Apple Cider Sangria

Prep Time : 5 mins
Total Time : 5 mins

A simple recipe for Cranberry Apple Cider Sangria, made with red wine, orange liqueur, fresh cranberry juice and soft cider. Perfect for fall and winter parties.

Course: Drinks and Cocktails
Cuisine: Spanish
Servings: 8 cups
Author: Flavour & Savour

Ingredients

  • 1 750 ml bottle red wine
  • 3 cups soft apple cider (non-alcoholic)
  • 1 cup unsweetened cranberry juice
  • 1/2 cup Triple Sec or other orange liqueur
  • 1/2 cup honey* (or 1/2 cup simple syrup made by heating equal parts of sugar and water over medium heat until dissolved)
  • 1 cup fresh or frozen cranberries
  • sparkling water to top off
  • 1 cup freshly diced red and/or green apple cubes
  • cinnamon sticks for garnish

Instructions

  1. Combine red wine, apple cider (or pure apple juice) cranberry juice, orange liqueur and honey (or simple syrup) in a large pitcher.
  2. Add cranberries and diced unpeeled apples.
  3. Serve over ice, if desired, filling glasses 3/4 full and topping off with some sparkling water.
  4. Garnish with a cinnamon stick and a straw.

Recipe Notes
*If you use honey, it might sink to the bottom of the pitcher if it is left to sit for awhile, so just give it a stir before serving it.


Source : https://www.flavourandsavour.com/cranberry-apple-cider-sangria/
Prep Time : 5 mins Total Time : 5 mins A simple recipe for Cranberry Apple Cider Sangria, made with red wine, orange liqueur, fresh cr...

Vegan PB&J Blondies | Easy Recipe

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Vegan PB&J Blondies

These Vegan PB&J Blondies are a fudgy treat made without any flour, gluten, dairy or eggs. Just a few ingredients is all you need to create this fun twist on an old classic!

PREP TIME 5 mins
COOK TIME 25 mins
TOTAL TIME 30 mins

Author: Katalyst Health
Recipe type: Dessert
Serves: 12 bars

INGREDIENTS

  • 1 (15.5 ounce) can garbonzo beans, drained
  • ½ cup peanut butter, natural
  • ¼-1/3 cup maple syrup
  • 2 teaspoons vanilla extract
  • ¼ cup oat flour
  • 2 tablespoons ground flaxseed
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt
  • ½ cup all natural jam of choice

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Line an 8x8 baking dish with parchment paper.
  2. Add beans, peanut butter, maple syrup and vanilla extract to a food processor. Process on high until smooth.
  3. Add the oat flour, flaxseeds, baking powder and sea salt. Pulse until dough forms. It should be thick and smooth.
  4. Pour batter in baking dish. Warm jam in the microwave for a few seconds so that it can easily be spread. Using a knife, swirl jam into the batter.
  5. Bake for 20-25 minutes or until toothpick comes out clean. Allow to cool completely before slicing into 12 bars.


Source : http://katalysthealthblog.com/vegan-pbj-blondies/
These Vegan PB&J Blondies are a fudgy treat made without any flour, gluten, dairy or eggs. Just a few ingredients is all you need to ...

Almond Joy Magic Cookie Bars | Easy Recipe

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Almond Joy Magic Cookie Bars

From: Jenn@eatcakefordinner

Ingredients
Cookie Crust:

  • 1/2 c. unsalted butter, room temperature
  • 3/4 c. light brown sugar, packed
  • 1 tsp. vanilla
  • 1 egg
  • 1 c. all-purpose flour
  • 1 c. chocolate graham cracker crumbs (not quite 9 full-sheet crackers)
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 c. semi-sweet chocolate chips

Layers:

  • 3/4 c. mini semi-sweet chocolate chips
  • 1 3/4 c. shredded sweetened coconut
  • 1/2 c. sliced almonds
  • about 12 oz. sweetened condensed milk (not quite one can)

Instructions

  1. Preheat oven to 350 degrees.  Line an 8x8-inch baking pan with parchment paper, leaving a slight overhang for easy removal and spray with cooking spray; set aside.  For the Crust: In a large bowl, cream together the butter and brown sugar, using a hand mixer, until smooth and creamy.  Add the vanilla and egg and mix until combined.  Add the flour, graham cracker crumbs, baking powder and salt and mix until fully combined.  Stir in the chocolate chips.  Press graham cracker dough evenly into the bottom of your prepared baking pan.  Bake for 5 minutes.
  2. Remove from oven and sprinkle with the mini chocolate chips (reserving a small amount), coconut and sliced almonds.  Drizzle the sweetened condensed milk over the top and sprinkle with reserved mini chocolate chips.  Remember the pan is hot and return to the oven and bake for 25-30 minutes until set (I baked mine for about 26 minutes).  Loosely tent the pan with aluminum foil halfway through baking time to prevent the coconut and almonds from browning and rotate the pan in the oven.  
  3. Allow to cool at room temperature for 30 minutes and then stick in the refrigerator to cool all the way through (the bottom of the pan will be cold).   Cut into 9-12 squares.  DO NOT cut the bars while they are still warm or the gooey filling will run all over the place.

Jenn's Notes: I cut mine into 9 bars, but since they are pretty rich, I think 12 bars would be perfect.


Source : http://www.eatcakefordinner.net/2015/04/almond-joy-magic-cookie-bars.html
From: Jenn@eatcakefordinner Ingredients Cookie Crust: 1/2 c. unsalted butter, room temperature 3/4 c. light brown sugar, packed 1...

Peanut Butter Cookie Dough Bars | Easy Recipe

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Peanut Butter Cookie Dough Bars

YIELD: 20 SQUARES

INGREDIENTS:

  • 1 1/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup creamy peanut butter
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 1/2 cups light brown sugar, packed
  • 1 tablespoon vanilla extract
  • 1/4 cup milk
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup mini semi-sweet chocolate chips
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup milk
  • 4 teaspoons corn syrup
  • 2 teaspoons vanilla extract
  • 4 ounces dark chocolate, chopped
  • 2 cups confectioners' sugar, sifted

DIRECTIONS:

  1. Peanut Butter Cookie Layer: Preheat oven to 350°F. Line a 9x13 baking dish with parchment paper. Set aside.
  2. Combine the flour, baking soda and salt in a medium bowl. Set aside.
  3. In the bowl of a stand mixer, beat the peanut butter, butter and both sugars, until light and fluffy. Add in the egg and vanilla.
  4. Gradually add in the flour mixture on low speed. Stir until dough forms. Press dough into an even layer in the prepared baking dish.
  5. Bake for 18 to 20 minutes, or until the edges are browned, and remove from oven. Let cool completely.
  6. Cookie Dough Layer: In a large bowl, beat butter, granulated sugar and brown sugar until light and fluffy. Beat in the vanilla, milk, flour and salt until smooth. Fold in chocolate chips.
  7. Smooth into an even layer on top of the cooled peanut butter cookie layer.
  8. Chocolate Glaze: In a small sauce pan, combine butter, milk, corn syrup, and vanilla extract and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until chocolate melts.
  9. Remove from heat, add the powdered sugar, and whisk until smooth. Let chocolate glaze sit for 5 minutes until it has cooled slightly and started to thicken just a little bit. Then slowly pour on top in an even layer.
  10. Let bars cool in the fridge for 1 hour before serving. Slice and serve cool or let come to room temperature (I prefer them at room temperature).

Source : https://thenovicechefblog.com/2016/04/peanut-butter-cookie-dough-bars/
YIELD: 20 SQUARES INGREDIENTS: 1 1/4 cup all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup creamy peanut butter ...

Peanut Butter & Jelly Cupcakes | Easy Recipe

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Peanut Butter & Jelly Cupcakes

yield: 14 CUPCAKES
prep time:35 MINUTES
total time:3 HOURS, 10 MINUTES (INCLUDES COOLING)

Ingredients:

  • 1 and 3/4 cups (200g) cake flour1
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 3 large egg whites, at room temperature
  • 2 teaspoons pure vanilla extract2
  • optional: seeds scraped from 1/2 of a vanilla bean
  • 1/2 cup (120g) full-fat sour cream3
  • 1/2 cup (120ml) whole milk3
  • about 1/4 cup your favorite jelly (any flavor!)

Peanut Butter Frosting

  • 5 Tablespoons (75g) unsalted butter, softened to room temperature
  • 1 cup (250g) creamy peanut butter
  • 1 cup (120g) confectioners' sugar
  • 1/3 cup (80ml) heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • optional: crushed peanuts for topping

Directions:

  1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
  2. Make the cupcakes: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites, vanilla extract, and vanilla bean (if using). Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
  4. Pour/spoon the batter into the liners - fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before filling and frosting.
  5. Fill the cupcakes: Using a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about 3/4 inch deep. Place about 1 teaspoon of jelly inside and top with the piece of cupcake you removed to seal it. See photos above for visual. Repeat with all cupcakes.
  6. Make the frosting: Using a handheld or stand mixer fitted with a whisk attachment, beat the softened butter on medium speed for 1 minute until completely smooth and creamy. Add the peanut butter and beat on medium-high speed until the two are combined. Add the confectioners' sugar, cream, vanilla extract, and salt. Beat on low speed for about 20 seconds, then gradually increase to high speed. Beat on high for 1 minute. Frost the cupcakes. I used a Wilton piping tip #12 to frost.
  7. Make ahead tip: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.

Recipe Notes:

  • If you cannot get your hands on cake flour, you can make a DIY version from all-purpose flour and cornstarch. Measure 1 cup of all-purpose flour. Remove 2 Tablespoons. Mix in 2 Tablespoons of cornstarch. This equals 1 cup of cake flour. I suggest doing this twice, mixing it all up in 1 bowl then removing 1/4 cup since you need 1 and 3/4 cups in this recipe.
  • For best flavor, pure vanilla extract is strongly recommended. If using imitation, increase to 1 Tablespoon (3 teaspoons).
  • Whole milk and sour cream are strongly recommended for the best taste and texture. A full fat plain yogurt would work instead, though the cupcakes may not be as light. Same goes with a lower fat milk. I suggest both of these ingredients are at room temperature so they mix easier into the batter.

Source : https://foodandcake456.blogspot.co.id/2017/05/peanut-butter-jelly-cupcakes.html
yield: 14 CUPCAKES prep time:35 MINUTES total time:3 HOURS, 10 MINUTES (INCLUDES COOLING) Ingredients: 1 and 3/4 cups (200g) cake ...

Hawaiian BBQ Chicken Wraps | Easy Recipe

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Hawaiian BBQ Chicken Wraps

Prep Time : 5 mins
Cook Time : 10 mins
Total Time : 15 mins

Nothing better than a little Hawaiian twist to BBQ chicken, layered inside a tasty wrap! These Hawaiian BBQ Chicken Wraps are EASY, healthy and delicious.

Course: Main Course
Cuisine: American
Servings: 4
Calories: 310 kcal
Author: Lauren Allen

Ingredients

  • 1 Tbsp olive oil
  • 2 boneless skinless chicken breasts , cut into bite-size pieces
  • salt and pepper
  • 1/2 cup barbecue sauce
  • 1/2 cup shredded mozzarella cheese
  • 2/3 cup pineapple , chopped (fresh or canned)
  • 1/4 red onion , chopped
  • 1 romaine heart , chopped
  • 1/4 cup fresh chopped cilantro
  • 4 large flour tortillas (wheat or white)

Instructions

  1. Heat oil in a large skillet over medium high heat. 
  2. Add chicken pieces to the pan and season with salt and pepper. Cook, flipping once until chicken is cooked through and golden brown. 
  3. Remove pan from heat. Add barbecue sauce to the pan and toss chicken to coat. 
  4. Place tortilla on a plate. Layer with a spoonful of barbecue chicken, cheese, pineapple, onion, chopped romaine and cilantro. 
  5. Roll, burrito style and secure with a toothpick. Serve immediately.


Source : https://tastesbetterfromscratch.com/hawaiian-bbq-chicken-wraps/
Prep Time : 5 mins Cook Time : 10 mins Total Time : 15 mins Nothing better than a little Hawaiian twist to BBQ chicken, layered insid...

Vegan No-Bake Peanut Butter Cup Cheesecakes | Easy Recipe

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Vegan No-Bake Peanut Butter Cup Cheesecakes

PREP TIME 10 MINS COOK TIME 2 HOURS TOTAL TIME 2 HRS 10 MINS
YIELDS ABOUT 9 CHEESECAKES

INGREDIENTS
Cheesecake Filling

  • 1.5 cups soaked cashews (I soak in warm water overnight but at least 3 hours works)
  • 2 tb maple syrup
  • 2 tablespoons coconut oil
  • 1/3 cup creamy peanut butter
  • 1/3 cup vanilla unsweetened almond milk
  • vanilla extract

Crust

  • 10 pitted medjool dates
  • 1/2 cup almond flour
  • 1/2 cup peanuts
  • Toppings
  • 1/3 cup unsalted peanuts
  • 1/3 cup dark chocolate chips

DIRECTIONS

  1. First strain the cashews
  2. Line a cupcake/muffin tray with liners
  3. First begin making the crust, in a food processor, pulse all crust ingredients together until a "dough" is formed, the ingredients should be well blended together
  4. Using a spoon, scoop about 2 tablespoons into each muffin tin and press down with your hand to form
  5. Wipe out the food processor to get rid of extra crumbs (no need to fully clean) and place the "cheesecake filling" ingredients in there
  6. Pulse together until it is a doughy, creamy consistency
  7. Add to each muffin tin and fill about ¾ way
  8. Add dark chocolate chips and peanuts on top of each "cheesecake"
  9. Cover with tin foil
  10. Pop in the refrigerator for about 2-3 hours or until firm

Source : http://rachlmansfield.com/no-bake-peanut-butter-cup-cheesecakes/
PREP TIME 10 MINS COOK TIME 2 HOURS TOTAL TIME 2 HRS 10 MINS YIELDS ABOUT 9 CHEESECAKES INGREDIENTS Cheesecake Filling 1.5 cups so...
 

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