Mini rainbow cashew cheesecakes

Spring is in the air (literally) and I am back to working with with the vibrant colors of SuperNaturals plant based food dyes. They use food and plants to create beautiful colors which the kiddos can’t get enough of. Not a sponsored post, just a brand I stand by. They are sold on Amazon and in NYC Whole Foods.

Recipe for mini rainbow cashew (some matcha) cheesecakes

Serving 10

Prep time 20 mins

Freeze time 20 mins

Ingredients

Base Layer:

• 1 cup gluten free oats, dry toasted

• 1/4 cup raw pecans

• 1/4 cup raw almonds

• 1 cup pitted and soaked dates (soaked in water to soften)

• 1/4 cup melted coconut oil

• 1 teaspoon cinnamon

• 1 teaspoon salt

Cheesecake layer

• 1 cup cashews ( I can be soaked in water overnight for easier digestion and better blending)

• 1/2 cup unsweetened coconut cream

• 1/4 cup melted coconut oil

• 3 dated, pitted and soaked

• 1 tablespoon lemon juice

• pinch of salt

• natural food dye, like SuperNatural Brand, can also use turmeric for yellow, we used matcha for green, beet powder for pink.

• Sprinkles optional (I used SuperNatural brand)

Directions

1. To make base layer, blend all ingredients together in a food processor or high speed blender. When the mix resembles a ball or clumps spoon into a mini muffin pan or small silicon mold and fill up half way (I used a heart shaped mold).

2. Set in the freezer to take shape while you bake the base.

3. Mix all ingredients together for the base except the food dyes in a food processor. Let the food processor run for about 5 mins until the cheesecake mix is smooth and creamy. You may need to add more coconut cream.

4. Divide mix into for small mixing bowls and add food dyes.

5. Once you have your desired colors, place cheesecake layer on top of base and let freeze for about 20 mins.

6. Top with sprinkles and serve!

   **These treats to do need to kept either frozen or in the fridge. They will melt at room temp.

Avocado Ice Cream (vegan)

Happy (belated) National Avocado Day!

The mini-chefs I worked with this week were eager to celebrate the holiday by eating a ton of creamy avocado, but they also wanted to beat the NYC summer heat with a yummy frozen dessert. We found the perfect solution with this vegan avocado-based ice cream.

To fully embrace the spirit of the holiday, we whipped up the avocado ice cream and then crafted this treat to look like it's original source. We saved the avocado shell, spooned the ice cream back into it, and created a chocolate coconut ball for the "pit." The end result was adorable and so satisfying. And, of course, these were so much fun to make! 

Avocado Ice Cream Recipe

• Serves 4
• Prep time: 10 mins 
• Freeze Time: 3 hours

Ice Cream Ingredients: 

• 2 avocados (reserve avocado skin for serving)
• 1 tablespoon melted coconut oil
• 1 tablespoon of fresh lime juice
• ½ of a can of full fat coconut milk
• 2 tablespoons of maple syrup
• ½ teaspoon of salt

"Pit "Ingredients (Optional):

• ¼ cup unsalted sunflower seeds
• ¼ cup sunbutter
• 1 tablespoon melted coconut oil
• 2 tablespoon of maple syrup
• 1 tablespoon unsweetened cocoa powder
• Handful of mini chocolate chips

Directions:

Blend all ingredients together in a high speed blender and transfer to a loaf pan, wrapped in plastic. Freeze for an hour or up to 1 week. Let soften at room temperature 20 minutes before serving.

To make the pit: place all ingredients in a food processor and process until smooth. Scoop out with either a spoon or cookie scoop and roll into 2 inch balls.

When ice cream has set but hasn’t quite frozen spoon back into avocado skin and place the pit in the middle!

Chocolate Avocado Mouse

I had invited a group of friends over for dinner, and at the last minute a client asked me to come make a birthday cake with her children. While I was super excited to bake with the kiddos, I didn't have much time to bake a dessert for my own friends. I always have bananas in my freezer and avocados on hand, a light and creamy avo mouse would be perfect pre summer dessert. Now, I know the combo sounds strange, or maybe, it sounds like the best thing in the world and you already have your food pro plugged in. Trust me, it will evoke childhood memories of pudding packs just more sophisticated and packed with superfoods like cacao. I use rice malt syrup as my sweeter because it has the lowest glycemic index of all natural sweeteners and has no taste. That being said, I find it pair perfectly with unsweetened cacao but I would also use dates. Make sure they are chopped or soaked for ease in the food pro. 

Prep Time 10-30 mins (if chilled)

Serves 4

Ingredients

• 1 Frozen Banana
• 1 avocado
• 1/4 cup unsweetened cacao powder
• 1/4 cup rice malt syrup or 5 dates
• 1/4 cup of non dairy milk, I used full fat coconut milk
• pinch of salt
• 1 teaspoons of vanilla 

Directions

1. Place all ingredients in a food processor and blend until smooth and creamy. Chill until ready to serve! Serve with strawberries.