Set in freezer to firm up.Ĥ) Add all filling ingredients to a blender and mix until very smooth. If you don’t have a Vitamix (you don’t need one!), blend them for a minute and then liquify or puree until silky smooth. Add a pinch of sea salt to taste.ģ) Scoop 1 heaping tablespoon of the crust into the bottom of a silicone muffin pan and press with fingers, small glass or the bottom of a spice bottle (this worked best for me). Add date ball back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. Remove from container and set aside.Ģ) Add nuts to the food processor and process until finely ground. Set the blueberry sauce aside to cool for 10 minutes.ġ) Add dates to a food processor and blend until it forms into a ball. Continue stirring and mashing until the mixture becomes gel-like. Mix 1 tablespoon of water with 2 teaspoons of arrowroot powder or cornstarch and mix it in with the blueberries. Green & Black and Theo are two of my favorite brands of dark chocolate! Look for >70% cacao content.īlueberry Lemon Swirl: Bring 1 cup of blueberries to a boil in a small pot, stirring constantly, smashing the blueberries with a spoon as you stir. Sprinkle a few chocolate chips on top (I use Enjoy Life brand) or shave some dark chocolate on top. Taste it, and add more peanut butter until you reach your desired peanut buttery taste.Ĭhocolate Peanut Butter Cup: Follow steps for peanut butter cheesecakes above. Peanut Butter: Add 3-4 tablespoons natural peanut butter (peanuts and maybe salt as the only ingredients) to the basic filling. Part 2: Filling Options (You can just use the basic recipe and prepare them as is, but I made these 3 variations, and they turned out well. 1/2 cup + 2 tablespoons full fat coconut milk (for the creamiest texture, scoop the cream off of the top when you open the can).1.5 cups raw, unsalted cashews (soaked in water 4-6 hours then pour off the water and rinse the cashews).1 cup pitted Medjool dates (soaked in warm water for 10 minutes then drained). But the Double Chocolate Gluten-Free Waffles, Thai Quinoa Meatballs, and No-Bake Strawberry Cheesecake Bars certainly brought their A game.īe sure to scroll down to the bottom of this post to 1| grab this vibrant, crazy good recipe and 2| enter for a chance to win a copy of Minimalist Baker's Everyday Cooking.Chocolate peanut butter cup and blueberry lemon swirl cheesecakes It was a lengthy, four-way tug of war, and The Best Vegan Enchiladas ultimately prevailed. The only difficult thing was choosing which recipe to make first. Stumped by flax "eggs" and soaked cashews? Don't worry 'bout a thing, Dana's got your back. The recipes are clear, concise and easy to follow and the photos are stunning. It also has practical tips, tricks, and resources that are great for anyone who's just stepping into the world of plant-based cooking/baking. And I did a little dance when I caught wind that a Minimalist Baker cookbook was in the works.Ĭookbooks are one of the few things I collect, and this one was destined to be (and is) a keeper. As the title promises, it's packed with plant-based, mostly gluten-free recipes that are simple to make and absolutely delicious. It's unlikely this is your first time hearing about Minimalist Baker but on the off chance it is, do your eyes and your appetite a solid and check it out asap. Ever since that first magical brush with Dana's drool-worthy, approachable recipes and playfully captivating photography style, I've been hooked. I immediately clicked through to the recipe (my mouth likely agape) and was awestruck by the fresh, clean, and stunning blog that appeared before my eyes. I originally set out in search of inspiration for photos of a standard size cheesecake with berries, but none of that mattered once I laid eyes on Dana's mini 7-Ingredient Vegan Cheesecakes. It was a Saturday morning in the spring of 2014, and I was perusing Pinterest for photography inspiration to shoot a cheesecake recipe I was working on at the time. I still remember the moment I stumbled across Dana Shultz's fan-freakin'-tastic blog, Minimalist Baker. I've been trying to share this fun post with you since late last week!īetween packing up my office, visiting family in PA over the weekend, hosting/server issues (don't even get me started on this one), and reviewing final book copyedits, there's hardly been a free moment.īut I'm making that free moment happen now because this cookbook-Minimalist Baker's Everyday Cooking: 101 Entirely Plant-Based, Mostly Gluten-Free, Easy and Delicious Recipes-is too fantastic to miss.
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