Blueberry Cookie Scone!

This could be eaten anytime of the day!!! I was originally making them to take as a snack for work the rest of the week, then I just decided i need to try a big piece with some dark chocolate drizzled on top and call it my dessert! 

They are gluten free, low calorie, sugar free, and low fat! 

You will need:

-blueberries

-1/2 c oat flour

-1 c almond flour

-1 egg

-2 tbs Cornstartch

-1 tsp vanilla

-1/4 c unsweetened almond milk

-1/4 c virgin coconut oil

-1/4 c Splenda baking sugar

-optional: 1/2 square of dark chocolate to drizzle =) 

Start by beating together the coconut oil, egg, and Splenda.

Next, add in your flours, vanilla, and Cornstartch! 

Add your almond milk until a consistency lighter than cookie dough.

Fold in your blueberries....

Place in a pie pan lined with parchment paper.

Bake at 350 for about 30 minutes or until golden brown and just barely soft in the middle! 

Let cool, cut into 6 slices, and serve slightly warm! 

If you want a chocolate drizzle, mix 1/2 piece dark chocolate with 1 tsp coconut oil melted together in microwave! 

Enjoy, and don't get cookie crumbs in the bed! =)

Raw Vegan Chocolate Coffee Cheesecake Bars

This was a HUGE success!!!! Not only is it EXTREEMLY healthy (even with the 12g fat still healthy fats!), but I probably would have a difficult time knowing this is a raw, unprocessed dessert if I tried it with my eyes closed! 

My husband had... Well... 3 of them... In less than 5 minutes =) that means it was good! 

Ingredients:

CRUST

-1 cup dates

-1 cup soaked cashews (I soaked for 3-4 hours)

-1 packet (approx 1-2 tbs) instant coffee

-2 tbs water 

FILLING

-1 cup soaked cashews

-1/4 tbs organic maple syrup (no sugar added)

-1 packet stevia or similar sweetener

-1 tsp vanilla

-3 tbs cocoa

-1/4 c water

-1/4 c organic virgin coconut oil

CHOCOLATE TOPPING

-2 tbs cocoa

-2 tbs coconut oil

-2 tbs maple syrup

-1/4 tsp vanilla

1. Make crust by blending together dates and cashews in processor. Add in coffee and water. If too watery, add a few more dates or cashews. If too thick, add a little more water until has a super thick paste like consistency. 

Keep on blending.. Then press into bottom of 8x8 parchment lined pan.

Place in freezer while you make filling.

In a clean processor, add all ingredients and process....

Keep processing for a while until smooth! 

Have a taste.... Mmmmm. If it needs a little more cocoa, or stevia, or vanilla, add whatever you like here! 

Spread on top of crust....

Now make the chocolate topping.

Melt all three ingredients in a microwave safe bowl ONLY 15 seconds at a time.... Stir... If it needs more melting, only another 10 seconds or so, or you will pass the point of no return and it might congeal. 

Spread randomly in clumps on top of cheesecake layer...

Use a toothpick to make it all swirly and pretty! 

Freeze for a few hours (in my case, 2) and enjoy!!!!! 

Cheesy Spicy Cauliflower Bake!

This was one of the best cauliflower things I've made yet!! Easy, healthy, and hardly any ingredients!! 

Makes about four cups or servings, and each one is about 131 calories! 

-1 head cauliflower

-any spices you like (I used cayenne pepper, red pepper, and garlic)

-3 tbs olive oil

-2 tbs whole wheat flour

-1/2 c almond milk (unsweetened)

-1/2 c lowfat cheese (I used low fat mozz)

Spread chopped cauliflower into baking sheet lined with parchment paper. Heat oven to 400 degrees 

Season with 1 tbs olive oil and your spices . Bake for 30 minutes. 

In saucepan heat your 2 tbs olive oil whisked with the flour until it forms a chunky like paste. Stir in milk and whisk until blended

Add cheese. Whisk some more until thick!

Once cauliflower timer is up, place into a baking dish and drizzle over the cauliflower! Bake for 10 minutes and eat a big ol scoop!! 😏 

Sooooooo cheesy and gooey 

Just a big mouthful of oozing spicy cheese and cauliflower!!

Enjoy! 💜