Tag Archives: coconut oil

Nearly Raw Lemon Cheesecake Bars

22 Mar

The lemon, said to be a hybrid between sour orange and citron, is an evergreen tree native to Asia. Forever prized for its sour flavor, a lemon tree’s fruit juice is approximately 5-6% citric acid, therefore making it a great source of Vitamin C (source).

When used in desserts, the flavor of lemons is brought to a whole new level. I found this delicious and easy recipe on Pinterest the other day and it inspired me to make my own version. Utilizing a mixture of cashews, macadamias and coconut oil to achieve its creamy consistency, my Nearly Raw Lemon Cheesecake Bars have just the right amount of sweet and sour notes to please your palate.

Not only does this dessert contain Vitamin C, both the almonds and cashews contained within have high amounts of Magnesium. This mineral helps prevent asthma, diabetes, osteoporosis, heart attacks, strokes, and even relieves constipation. What’s more, Magnesium alleviates the symptoms of fibromyalgia, premenstrual syndrome and migraines (source). One cheesecake square provides approximately 28% DV Magnesium*, so eat a couple, if you please, and enjoy them without the guilt!

* Sources: almonds, Deglet Noor dates, cashews, macadamias, lemon

Nearly Raw Lemon Cheesecake Bars

Nearly Raw Lemon Cheesecake Bars
Yields approximately 9 servings

Crust:
1-1/2 cups raw unsalted almonds
12 pitted Deglet Noor dates
1/2 rounded teaspoon salt
1-1/2 teaspoons water

Filling:
1/2 cup melted refined coconut oil*
1/2 cup raw agave nectar
zest and juice of 1-1/2 organic lemons (approximately 1/3 – 1/2 cup juice)
1/4 cup water
3/4 cup raw unsalted cashew pieces
1/2 cup raw unsalted macadamias**
1/8 rounded teaspoon salt

Begin with the crust by combining almonds, dates and salt in a food processor or high-speed blender. Process just a few seconds, or until almonds and dates are finely chopped. Be careful not to process too long or the result will be similar to almond butter.

Add water and process a few seconds longer until clumps start to form.

Scoop crust mixture into an 8-inch square baking dish, flattening evenly with your fingers or the back of a spoon. Set aside.

Next, place all filling ingredients in a high-speed blender and puree for 30-60 seconds, or until smooth. If using a regular blender, puree for 1-2 minutes, stopping occasionally to stir.

Scoop filling into dish and spread evenly over crust. Refrigerate for 6-8 hours, or until set. Slice into squares and serve.

* If you enjoy the aroma and flavor of coconut and want to make this recipe completely raw, you may substitute unrefined coconut oil instead of refined coconut oil.
** Raw macadamias can be a little tricky to find, not to mention expensive. Should you prefer, dry-roasted salted macadamias may be used instead. Simply follow recipe as directed but omit the salt in the filling.

Coconut Peanut Butter Granola

14 Apr

My love for coconut and peanut butter is no secret since I’ve used them together before in these Moist Coconut Peanut Butter Muffins. Coupling the two ingredients creates a magical combination of deliciousness. This easy recipe for Coconut Peanut Butter Granola is a favorite of mine and is delicious by itself, eaten as cereal, or even enjoyed with fruit and yogurt as a parfait. Use your imagination and enjoy!

Coconut Peanut Butter Granola

Coconut Peanut Butter Granola
Yields approximately 6 cups

3 cups uncooked oatmeal
1/2 cup flax meal (ground flax seed)
1/2 cup wheat germ
1/4 cup unrefined coconut oil (using refined will provide less of a coconut flavor)
1/2 cup pure maple syrup
1/2 cup unsweetened shredded coconut
1/4 cup creamy peanut butter

Preheat oven to 225º F.

Combine all ingredients and spread out onto a large ungreased baking sheet. Bake for 1 hour, stirring every 15 minutes. Let cool before eating.

Coconut Peanut Butter Granola

Green Tea Coconut Cookies

11 Mar

Matcha is a finely milled, high-quality green tea common in Japanese culture. Used not only to flavor various foods and beverages, this form of tea is also utilized as a dye because of its rich green color. It is produced by first growing tea plants under the cover of shade. These plants take longer to grow which causes their leaves to turn a darker shade of green. Once the desired point of maturity is reached, the leaves are stripped away and laid flat to dry. They are then de-stemmed, de-vained, and finally, stone ground to produce the powder known as matcha (source).

These melt-in-your-mouth cookies are fashioned after the ever-popular Russian Tea Cakes, also known as Mexican Wedding Cookies, Butterballs or Snowball Cookies (source). With the addition of matcha and coconut, these green beauties boast an exciting flavor and various health benefits, and are an excellent St. Patrick’s Day treat.

Due to a high amount of Epigallocatechin gallate (an antioxidant), matcha helps protect against cancer and HIV, and is said to protect against bad breath and assist with weight loss. In addition, matcha is a good source of the amino acid L-theanine, which is said to provide an anti-stress and relaxing effect (source).

Green Tea Coconut Cookies

Green Tea Coconut Cookies
Yields 24 (1-1/2 inch) cookies

1/2 cup vegan buttery spread
1/2 cup unrefined coconut oil (not refined)
2 tablespoons matcha green tea powder
1/4 cup + 1/2 cup powdered sugar, divided
1/4 cup sweetened shredded coconut (optional*)
2-1/4 cups all-purpose flour

Preheat oven to 400º F.

Cream together buttery spread, coconut oil, green tea powder and 1/4 cup powdered sugar until smooth. Add shredded coconut and flour and mix until combined. Mixture will be somewhat crumbly but should stick together.

Roll dough into 24 balls, approximately 1-1/2 inches in size. Place on an ungreased cookie sheet and bake in preheated oven for 10-12 minutes or just until set.

Meanwhile, place 1/2 cup powdered sugar in a wide, shallow dish; set aside.

Remove cookies from oven and allow to cool for 10-15 minutes. Roll each cookie in powdered sugar and set aside until completely cooled.

* If you prefer to use unsweetened shredded coconut, increase ¼ cup powdered sugar to 1/3 cup and proceed with recipe as directed.

Green Tea Coconut Cookies

%d bloggers like this: