Cherry-Coconut Cheesecake Bites

  • Servings: 8-10
  • Time: 30mins
  • Difficulty: easy
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Author:  Melissa Huggins

Let sit out for 5-10 minutes before serving. Top with fresh coco whipped cream, chocolate shavings, coconut flakes, culinary roses and a cherry.

CRUST INGREDIENTS:

FILLING INGREDIENTS:

  • 1 1/2 cups raw cashews, soaked in water for 4 hours or more
  • Juice of one large lemon
  • 1 teaspoon pure vanilla extract
  • 1/3 cup coconut oil, liquified
  • 1/2 cup of canned coconut milk (use creamier part)
  • 1/4-1/3 maple pure syrup ( I like it less sweet, so I used 1/4 cup)
  • 3 tablespoons coconut shreds
  • 1 cup cherries (thaw if using frozen)
  • Pinch of sea salt

CRUST METHOD:

  1. Process the almonds and dates until if forms a loose dough. Press between your fingers to make sure it sticks together. Add more dates or nuts for the needed consistency.
  2. Fill muffin liners with the crust. Press firmly down. (I used a muffin pan as well, to keep things sturdy)
  3. Pop in freezer while you make the filling.

FILLING METHOD:

  1. Combine all ingredients (except cherries) in a blender or food processor. Blend until really creamy and smooth.
  2. Pour on top of crust to the halfway mark. Pop back in freezer, while you prepare the cherry filling.
  3. Place the cherries in the remaining filling, blend until creamy and smooth.
  4. Pour cherry filling on top of vanilla layer.
  5. Freeze for 2-4 hours

Notes

COCONUT WHIPPED CREAM

INGREDIENTS:

  • 1 can full-fat coconut milk (chill can in fridge over night)
  • 2-3 teaspoons maple syrup, agave or powdered sugar
  • 1 teaspoon pure vanilla extract
  • Pinch of sea salt

METHOD:

  1. You will need a large bowl, hand beaters or a stand mixer. Chill bowl and beaters in freezer for 15 minutes.
  2. Turn can upside down and open the bottom end. Pour out liquid and save for another recipe. Scoop out the solidified coconut and place in chilled bowl.
  3. Whip the coconut cream for 3 to 5 minutes, until it’s fluffy and light Mix in sweetener, salt and vanilla, whip for another minute.

Tropical Pineapple Mango Salsa

  • Servings: 12
  • Time: 30mins
  • Difficulty: easy
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Author:
Erin Indahl-Fink
Recipe type:Appetizer

Cuisine:American

Fresh, healthy flavors of the tropics are paired with peppers and onions for the most amazing sweet, crunchy salsa! Perfect for topping fish or chicken, and great for eating with chips!
Ingredients
  • 2 c. fresh pineapple, cut into small pieces
  • 1 fresh mango, peeled and diced
  • 1 red pepper, diced
  • 1 c. mandarin oranges, rinsed and cut into pieces
  • 2 green onions, chopped
  • ½ c. red onion, chopped
  • juice and zest of lime
  • 2 Tbsp. white vinegar
  • chopped cilantro (about ¼ c.)
Instructions
  1. In a mixing bowl, add the pineapple, mango, pepper, oranges, onions and stir to incorporate. Add the lime juice, zest, vinegar and chopped cilantro and toss. Enjoy right away.
  2. Store any leftovers in an airtight container for up to a week.

Eating the Rainbow Challenge

th-3Watch this video and try to implement it this week.  If you take this challenge, please comment on how it went for you.