As we celebrate the 4th of July this weekend I couldn't help but share a few of the items that will probably end up making on the dessert list. I hope you enjoy these healthy little yummies as we all sit back, have the day off work (hopefully) and celebrate all that it is to be American. I know one thing, I am so thankful for the freedoms we have and I am super grateful for good food and good friends that we get to celebrate with. Happy 4th!
No-Bake Vegan “Cheesecake”
- 8 medjool dates
- 1 1/2 cups raw macadamia nuts (pecans, almonds, walnuts or any combination of these will work, too)
- 1/4 tsp sea salt
- 1/4 cup shredded coconut
- 1 teaspoon lemon zest
- 1/8 teaspoon cinnamon
- pinch of nutmeg
- 2 1/2 cups raw cashews (soaked overnight)
- 1/3 cup coconut oil, in liquid state
- 1/2 cup freshly squeezed lemon or lime juice
- 1/2 cup maple syrup (honey would also be really nice, just not vegan)
- 6 tablespoons water (you may want a little more if it is too thick)
- 1 tablespoon vanilla extract
- Fresh strawberries and blueberries or other berries for topping
**DO AHEAD** Soak the cashews overnight the night before you are making this. Soak the dates for about 1 hour before you make the crust.
- Line the bottom of a round 9″ springform pan with parchment paper; set aside.
- In a food processor fitted with the S blade, process (in a food processor) the nuts, salt, coconut, lemon zest and spices until you have an almost flour-like consistency, leaving some bits of the nuts make for a nice texture. Add the dates and pulse until combined into a sticky and chunky mixture. You aren’t looking for this to be smooth, you should still see flecks of dates and the raw nuts.
- Press mixture into the prepared springform pan, then cover with plastic or foil and freeze until ready to use.
- Once the cashews have soaked, discard the soaking water, give them a quick rinse and add the cashews to the container of a high speed blender or food processor. Add the coconut oil, lemon juice, maple syrup (or other sweetener), vanilla and water. If the mixture is too thick, add just a little more water, one teaspoon at a time. It should be a very thick mixture so don’t add too much. Once blended, pour the cashew mixture over the crust and freeze overnight, or until solid.
- When ready to serve, allow the tart to thaw for 15 minutes, then top with freshly sliced strawberries and the blueberries.
FIRECRACKER FRUIT POPS
- 1 package of strawberries
- 1 package of blueberries
- 1 cup of shredded coconut
- 3 cups of almond milk or coconut milk
- popsicle tray and sticks
- blender or food processor (optional)
- Cut the leaves off of your strawberries and then rinse them off along with your blueberries
- combine the strawberries and 1 cup of almond milk in a blender and pulse for a few seconds until you have a nice chunky mixture
- Pour that into your popsicle molds so it takes up a third of each one
- Pop them in the freezer for 10-15 minutes
- Repeat the above step with your blueberries and 1 cup of almond milk and set it aside
- Stir together your coconut and a final cup of almond milk in a small bowl
- Take semi-frozen pops out of the freezer, add in the coconut mixture for the second layer and return to the freezer for 20 minutes
- After 20 minutes is up take them out, grab your popsicle sticks and *gently* push them in far enough that they stay in place
- Now pour in the final layer of blueberry mixture and return to the freezer until completely frozen (around 20 minutes)
- Once they are ready you can serve them immediately
- 16 oz of Strawberries, washed and cut in half
- 1 pint of blue berries, rinsed
- 3 bananas sliced in thick chunks
- 1/8 cup of honey
- 1 fresh lime
- Wash and cut all your fruit.
- Combine in a bowl.
- In a small bowl whisk together the honey and freshly squeezed lime juice.
- Drizzle the honey lime glaze over the fruit and stir slightly to coat.
- Serve immediately or refrigerate.
Red, White and BLUE SANGRIA
- 1 bottle Moscato white wine
- 1/2 cup Triple Sec or less or not at all if you don't want too, it will still taste great!
- Red and blue fruit such as strawberries, blueberries, blackberries, cherries or red apples
- Combine wine and Triple Sec in a large pitcher.
- Remove stems and other non-edible portions from fruit. Add fruit to the pitcher.
- Allow the sangria to sit or serve immediately. This can be made up to a day in advance.