Sweet Tooth: Lemon Ginger Mini Cheesecakes
Happy Happy Friday everyone! I hope you're having a marvelous day. It's HOT and sunny with a breeze here so that means I'll be heading to my dock after posting this, to enjoy sunbathing, yoga, reading, writing, and just plain relaxing!
Before I get into the recipes, I have some sweetly raw news to share with you! First, this weekend I will be launching a new raw dessert challenge and book. Totally stoked for this!
Also, in exactly a week I'm traveling to Toronto to visit some wonderful friends. I'm sure you're already familiar with these gals - not only do they have amazing raw food blogs, but they're beautiful on the inside and out. I'm uber excited to be staying with Nelly.. and not only that, but Kelli will be driving all the way up from the US. We have so many ideas in our mind, I'm sure we'll need a longer visit, but we'll make every second count. On Monday we'll be meeting up with the lovely Lisa, Camille, and Marlie for some kind of raw food fiesta!
Onto some sweet eats now... I made these mini lemon ginger cheesecakes for my dessert party last weekend. Things were so busy that I never got a shot of them before the party, but luckily there were a few leftovers. Make this into one large or many mini cheesecakes using mini muffin cups (silicone or paper). Garnish these with whatever your heart desires. I chose frozen blackberries that a friend picked and gave to me last summer.
Lemon Ginger Mini Cheesecakes
1 cup walnuts
2/3 cup pitted, packed dates
Grind both ingredients together in a food processor.
Add 1 teaspoon of water if the mixture is too crumbly.
Press the crust into your pans of choice. Set aside.
2 cups cashews
3/4 cup lemon juice
1/2 cup pure maple syrup
4 teaspoons packed, minced ginger
2 teaspoons lemon zest
Pinch of himalayan salt
6-7 tablespoons melted coconut oil
In a blender, combine all but the oil until completely smooth and creamy.
Add the oil and blend again briefly, to incorporate.
Pour the mixture over the crust.
Chill in the fridge or freezer until firm.
As for the oldie dessert - these bars come from a post I did December 2, 2009. They are sooo good! I've always loved oatmeal, vanilla, crunchy and creamy things, so I melded them together into one scrumptious bar!
Vanilla Cream Oatmeal Bars
Oh and check out this wicked pic I took yesterday of a bumble bee inside a sunflower, in my yard!