Caramel Apple 'Cheesecake'

Tomorrow is Day 1 of our 25 Days of Christmas Giveaways series!!!  I'm excited for you guys!  We've got 25 big name companies participating.  You'll have the opportunity to enter for a new prize every day for 25 days in a row, from November 30th until Christmas Eve December 24th.  Some days will have more than 1 winner, so be sure to read the details closely.  You'll have 24 hours to get entered every day.  Each day, there are two easy entry options, plus bonuses for tweeting, sharing, or liking the giveaway or company.  It should be easy and fun!  This is my way of giving back to you all for the years of support and love and suggestions and praise!!  Merry Christmas!

A hint for tomorrow's prize..... It promotes natural beauty and relaxation, and the beautiful lady behind this company has been generous here at Healing Cuisine many times in the past.  Her products have always been a hit!  So stay tuned, you'll want to get in on tomorrow's giveaway!

Now, on to those new dessert recipes I promised you.  These are the two desserts I made for Thanksgiving this year, brand new:  Caramel Apple 'Cheesecake' and Cherry Crumble Bars!  I've only got time at the moment to share the first one with you.  My friend Molly and I fell in love with this cheesecake, a new version of my summer favorite Strawberry Cream Pie.  This caramel apple cheesecake uses raw cashews as the base for the no-bake cheesecake, and is now our new favorite fall dessert.  You've got to give it a try!  The caramel sauce is optional, so if you're Advanced Plan feel free to leave that layer of the pie out.  The Cherry Crumble Bars were yummy, too.  Recipe is coming as soon as I catch up on unpacking these boxes!

Salted Caramel Apple 'Cheesecake'
Makes 8 Servings

CRUST LAYER
1 1/4 cups coconut flour
1/2 cup unsweetened coconut flakes
5 Tbsp coconut oil (solid room temp)
1 Tbsp raw almond butter or coconut butter
2 tsp Stevita Spoonable stevia
1/4 tsp sea salt
1 1/2 tsp vanilla extract
3/4 tsp cinnamon

CARAMEL PECAN LAYER
1 cup oozy caramel sauce
1 cup chopped pecans (optional)

CINNAMON APPLE LAYER
5 Tbsp raw butter
3 Tbsp raw unfiltered local honey
1 tsp ground cinnamon
pinch sea salt
5 small organic Granny Smith apples, peeled, cored and chopped

APPLE CHEESECAKE LAYER
2 small organic Granny Smith apples, peeled and diced
3/4 cup raw cashews, soaked for 2 hours then rinsed
1 Tbsp Stevita Spoonable stevia
1 tsp pure vanilla extract
1 tsp fresh lemon juice
2 Tbsp coconut butter, melted
4 Tbsp coconut oil, melted

1.)  CRUST LAYER   Add all crust ingredients to food processor.  Pulse until well combined and small crumb texture forms.  Dump into a 9 inch spring form pan.  Press the crust into the pan edges with your fingers, going about 1/2 to 2/3 up the sides.  Place in fridge while you prepare the next layer.

2.)  CARAMEL PECAN LAYER  Spoon caramel sauce into the base of the pie crust.  Spread evenly with a spoon.  Sprinkle chopped pecan bits over the caramel.  Place pie crust in fridge while you prepare the next layer.

3.)  CINNAMON APPLE LAYER  Heat a large skillet over Medium-High heat.  Melt the butter then add the honey, cinnamon and sea salt, stirring to combine.  Cook the mixture until it is gently bubbling, about 1 minute.  Add the chopped apples to the pan and toss to coat.  Cook over Medium-High heat until the apples are very tender and just about all of the liquid has evaporated, about 20-25 minutes, stirring occasionally.  Remove from heat and allow to cool for 10 minutes, then add to the pie pan evenly over the caramel pecan layer.  Return the pan to the refrigerator while you prepare the final layer.

4.)  APPLE CHEESECAKE LAYER  Blend all apple cheesecake ingredients together in a high speed blender until completely smooth.  Scrape down sides as needed.  Taste for sweetness, add more stevia if you wish (it depends on how sweet your apples are).  Pour the 'cheesecake' over the cinnamon apple layer.  Add a fifth layer of whipped coconut cream, then drizzle caramel sauce over the top and swirl around with a knife (optional).  Chill in freezer for 5 hours then in fridge for 1-2 hours before removing ring and serving.

See you back here bright and early tomorrow for the big 25 Days of Christmas Giveaways kickoff! 

Pumpkin Cheesecake Chocolate Brownies

Have you had enough chocolate yet this week?  This is the third new recipe of the week, all of which have been desserts!  In case you missed it, I shared a guest recipe for Homemade Oreo Cookies and my personal favorite Almond Flour Brownie recipe.  We're using the brownie recipe as the base for today's fall inspired treat.

Hope you enjoy these Pumpkin Cheesecake Chocolate Brownies!  I am munching on a big square of this delicious dessert now while sitting in a hotel room in Greensboro, North Carolina.  We are relaxing after a long day of searching for our new future home!  I can't remember the last update I shared on our new business progress.  Here's the quick summary --  The build out process has started on our future health center, set to open in January 2013!  It will be called Triad Health Center.  Healing Cuisine will also be expanding from my small couch and kitchen to my own office space within Triad Health Center!  We're bringing a completely new health care system to Greensboro.  We're moving from Charlotte to Greensboro the weekend after Thanksgiving.  We're up here now looking for rental homes.  That gives us two weeks to figure our lives out.  The search continues tomorrow.  Pray for us..  :)

Pumpkin Cheesecake Chocolate Brownies
Makes 25 Brownies

1 unbaked Signature Brownie batter
1 egg
8 oz organic cream cheese, softened
3/4 cup pure pumpkin puree
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground ginger
1/2 cup powdered xylitol
2 Tbsp Stevita Spoonable Stevia

1.)  Preheat oven to 350 degrees F.  Grease a 9 x 13 inch glass baking pan with coconut oil.  In blender, process together egg, cream cheese, pumpkin, cinnamon, cloves, ginger, xylitol, and stevia until smooth.

2.)  Spread about two thirds of the Signature Brownie batter into prepared pan.  Spread all of the pumpkin batter over top, distributing evenly.  Drop the remaining brownie batter over the cheesecake batter.  To make the swirls, run a butter knife back and forth through the pan vertically and horizontally.

3.)  Bake for 35-40 minutes, or until a knife inserted in the center comes out clean.  Cool completely and chill before cutting and serving.

Mint Chocolate Creme Tart

I hope you all had a wonderful Christmas celebration with your loved ones!  This was our first year away from home for the holidays, which for us is the U.P. of Michigan.  A little bittersweet to be away from from family and snow, and still have a good time with our Austin on his first Christmas.  We ended up driving up to the Washington D.C. area to spend Christmas with my aunt.  We had a cozy time with good food, drinks, and stories of past years.  Very fun!  Here is our 2011 family portrait:

I have a lovely dessert recipe to share today.  This dessert is a lighter version of my Grasshopper Pie that I shared with you last December.  It turned out this year I couldn't find any avocados that weren't shipped in from Mexico (and in extremely bad condition, if I may add), so I nixed that layer of the pie and changed it up a little.  This Mint Chocolate Creme Tart was delicious with a dollop of my Advanced Plan vanilla flavored Coconut Whipped Cream on top (find that recipe in my Season's Eatings Holiday e-Book).  Sorry no picture to accompany...we had the intention but devoured the tart before grabbing the camera!

Mint Chocolate Creme Tart
Makes 8 Servings

CRUST
1 1/4 cups coconut flour, sifted
1/2 cup unsweetened cocoa powder
1/2 cup unsweetened coconut flakes
5 Tbsp coconut oil (room temp solid)
1 Tbsp raw almond butter
2 tsp spoonable Stevita stevia powder
1/4 tsp sea salt
1/2 tsp pure vanilla extract

FILLING
2 1/2 cups cashews, soaked 6 hours in water
1 cup unsweetened organic coconut milk
1 tsp pure liquid stevia, or to taste
5-8 drops pure mint essential oil, or to taste
5 drops liquid chlorophyll (for natural green color)
1 tsp pure vanilla extract
1/4 tsp sea salt
5 Tbsp coconut oil, melted

1.)  CRUST    In your food processor, add all crust ingredients and pulse until it is of uniform consistency.  It should be crumbly.  Transfer your crust to a spring form pan or 9 inch tart shell and press firmly and evenly to line it.  Place in fridge to set slightly while preparing filling.

2.)  FILLING    In a blender, combine the cashews, mint leaves, and coconut milk.  blend until smooth.  Add remaining FILLING ingredients and blend until combined.  (Start with less mint oil and stevia, tasting between blends until you get the perfect combination to your personal taste.  I shared my preference above in the ratios. You can use mint extract instead of oil, but will need to use lots more to achieve the right taste.)

3.)  Pour filling into chilled tart crust.  Cover and place tart in fridge for at least 2 hours before serving.  Best if in fridge over night to set.  Enjoy!

Grasshopper Pie

Christmas is almost here, and to finish off my 12 days of Cookies, I introduce to you the raw Grasshopper Pie.  This pie is a combined spin off of my Key Lime Pie and Pumpkin Pie Cheesecake.  You really can't go wrong with this beautifully perfect layered pie of chocolate, vanilla and mint.  Smooth and silky, it's the perfect dessert to end a holiday meal.

Garnish with sifted cocoa powder or shaved dark chocolate if you'd like.  DELICIOUS!

Grasshopper Pie
Makes 8 Servings

THE CRUST
1 1/4 cups coconut flour
1/2 cup unsweetened cocoa powder
1/2 cup unsweetened coconut flakes
5 Tbsp coconut oil (room temp solid)
1 Tbsp raw almond butter
2 tsp spoonable stevia powder
1/4 tsp sea salt
1 tsp vanilla extract

THE CREAM LAYER
2 cups raw cashews, soaked 2 hours
1/3 cup coconut oil, melted
3/4 cup full fat organic coconut milk
1 Tbsp vanilla extract
1/2 tsp sea salt
3/4 tsp pure liquid stevia
1/2 cup 73+% dark chocolate chips

THE MINT LAYER
2 large OR 3 small ripe organic avocados
1/3 cup raw cashews, soaked 2 hours
1/3 cup full fat organic coconut milk
1/3 cup unsweetened organic almond milk
1/2 tsp pure liquid stevia (more/less to taste)
1 tsp vanilla extract
2 tsp mint extract (more/less to taste)

1.) THE CRUST   Line a 9 inch spring form pan OR 8x8 inch glass dish with all natural parchment paper.  In your food processor, add all crust ingredients and pulse until it is of uniform consistency.  It should be crumbly.  Transfer your crust to to your parchment-lined pan and press firmly and evenly to line it.  Set in fridge to firm slightly while preparing fillings.

2.)  THE CREAM LAYER   Soak raw cashews at least 2 hours.  Rinse soaked cashews under filtered water until water runs clear.  Place cashews, coconut oil, coconut milk, liquid stevia, vanilla extract and sea salt into food processor.  Puree until smooth.  Should be spreadable.  If too thick, add filtered water 1 Tablespoon at a time.  Transfer to medium bowl and stir in cacao nibs.  Spread over the pie crust and place in FREEZER to set while preparing Mint Layer.

3.) THE MINT LAYER  Soak cashews at least 2 hours.  Rinse under filtered water until water runs clear.  Pour drained cashews into blender.  Spoon avocados into blender.  Add liquid stevia, vanilla extract, mint extract, almond milk and coconut milk.  Blend on High for about 1 minute (stirring thru hole in lid with a wooden spoon as needed).  Again, mixture should be smooth and spreadable.  If too thick, slowly add in more coconut milk.  I recommend adding 1/4 cup at a time until a creamy consistency is achieved. You should not need much extra.

4.)  With a spatula, spread avocado puree over the cream layer and spread smooth, avoiding lumps.  Place in freezer for 2 hours prior to serving.

Thanks Dr. Drew Kaminski for this photo in the snow.

This will be MUCH enjoyed with a glass of Eggless Nog this Christmas.  :)

I hope you will love it!!  What are some other pie/cheesecake combinations you are dying to enjoy on your Maximized Living Nutrition Plan??

download Season's Eatings e-Book today!

WATCH!  I'm making Pumpkin Pie Cheesecake from my holiday e-book, Season's Eatings.  The book is full of grain-free, sugar-free, gluten-free, dairy-free, holiday inspired recipes that follow the Maximized Living Nutrition Plans.  I am calling the book a menu planner because there are 62 recipes total included in the book, and I certainly don't expect you to make them all for one holiday dinner!  This e-book is designed as a tool for you to pick and choose which recipes you would like to use to form your holiday menu.

For this recipe and more, download Season's Eatings today! 

Double Chocolate Raspberry Cream Cheesecake

In honor of my lovely friend Suzy's birthday last week, I made her a Double Chocolate Raspberry Cream Cheesecake.  Suzy can't do dairy, so it was the perfect opportunity to attempt choclafying my Strawberry Cream Pie.  What a success!  I had two perfectly ripe avocados chilling in the fridge and a pint of raspberries next to them.  The inspiration was born for a raspberry cream layer!  I think the next time around it would be better as the top layer?  But either way, this no-cheese-cake is a WINNER!

Organic Double Chocolate Raspberry Cream Cheesecake
Makes 8 Servings

The Crust:
1 1/2 cup raw almonds
1/3 cup 73+% chocolate chips
Pinch or two of sea salt
1/2 tsp pure vanilla extract
3 Tbsp gluten free and/or raw cocoa powder
1-2 Tbsp coconut oil
1/4 cup dried cherries or raisins, soaked for 2 minutes (if Advanced Plan, omit and add 2 more Tbsp coconut oil)
2 Tbsp unsweetened coconut flakes

The Raspberry Cream Layer:
2 ripe avocados
1 pint fresh raspberries, rinsed and shaken dry
2 Tbsp fresh lemon or lime juice
1 tsp stevia powder

The Chocolate Filling:
3 cups cashews, soaked 1-2 hours, drained
1 cup melted coconut oil
2 tsp natural raspberry extract (if you have it, or use vanilla)
1/2 cup fresh lemon juice
3/4 cup gluten free and/or raw cocoa powder
3 tsp stevia powder (more/less to taste)
3 Tbsp filtered water

1.) The Crust:  Grind the nuts, cacao nibs and salt in a food processor until coarse.  Add the remaining Crust ingredients and pulse to thoroughly combined.  Press firmly into the bottom of an 8 or 9-inch round spring form pan.  Place in the freezer while you make the fillings.

2.)  The Raspberry Cream Layer:  (you might like this layer better on the top, up to you!  I did it 2nd in the picture)  In blender, add the avocados, lemon juice, raspberries and stevia.  Blend until smooth.  Pour and spread over crust in spring form pan.  Back in the freezer it goes.

3.)  The Filling:  In your blender, blend all Filling ingredients until smooth and creamy.  This took me a couple minutes and I used a spatula thru the top hole in the lid while blending to stir the chunks down to the blades at the bottom.  You might need to stop and scrape down the sides a couple times.  Pour the filling into the spring form pan and smooth it out to a level finish.  It should be nice and thick.  Cover and put back in freezer to set, about 1-2 hours.  If longer than that, let it thaw for an our or so before cutting (makes it easier and for better presentation).

This no-cheese-cake will be a hit!  Decedent, rich, and HEALTHY! :)

Organic Double Chocolate Cherry Cheesecake

So this recipe is not my own.  In fact Dave and I haven't been able to test it yet, but I wanted to post it anyway.  This is a recipe for organic, raw cheesecake -- double chocolate cherry cheesecake at that!  Couldn't pass up posting it any longer for you all to try!  It is from Kristen's Raw blog that I peruse now and again.  We'll probably be trying out her recipe next weekend when we (finally) have some down time.  This looks like such an easy fix, and huge bonus -- gluten free!!  Can't pass that up!  If you try it, let me know what you think and I can create more varieties of cheesecake in the raw.  :)

Organic Double Chocolate Cherry Cheesecake
 Yield one 9-inch cake

Crust:
1 ¾ raw almonds
½ cup raw cacao nibs (find them at Whole Foods or your local co-op, a natural chocolate!)
1/8 teaspoon Himalayan crystal salt (organic sea salt will also work)
¾ teaspoon cherry extract
1 tablespoon raw cocoa powder
¾ cup organic raisins

Filling:
3 cups cashews, soaked 1-2 hours, drained
1/3 cup raw agave
6 dates, pitted
½ cup fresh lemon juice
¼ cup water
2 teaspoons cherry extract
1 cup coconut oil
¾ cup raw chocolate powder

Coulis:
1 bag frozen organic berries (cherries would be optimal but any will do!)
¼ cup raw agave
dash fresh lemon juice
pinch cinnamon

Crust directions: Grind the nuts, cacao nibs and salt in a food processor, fitted with the “S” blade, until coarsely ground. Add the cherry extract and chocolate powder and pulse to thoroughly combine. Add the raisins and process until the mixture sticks together when gently pressed between your fingers. Press into the bottom of an 8 or 9-inch round spring form pan. Place in the freezer while you make the filling.

Filling directions: Using a food processor, fitted with the “S” blade, process the cashews, agave, dates, lemon juice, and water until it’s creamy. This could take 3-5 minutes. You might need to stop and scrape down the sides a couple of times. Add the cherry extract, coconut oil, and cocoa powder and process until creamy. Pour the filling into the spring form pan and freeze the cheesecake so it sets. Let thaw for up to an hour or more before eating.

Coulis directions: Blend all of the ingredients together. and drizzle over each plated slice.

Indulge!