CheeseCakeVegan

My favorite course is always dessert, especially when visiting vegan restaurants. To non-vegans this may sound crazy. Vegans know how to make the best tasting faux-cream treats that do not leave you feeling bloated and tired, like you just ate way too much. Of course when I go to vegan restaurants I eat way too much, but still, even after stuffing my face and eating dessert, I feel great shortly after. I thought it was time to finally make my own version of no bake cheesecake dessert cups to satisfy my cravings in between trips to LA (because Boston doesn’t have enough veggie restaurants like the West Coast).

I do not eat many milk products these days with the exception of a quick visit to my favorite Cape Cod ice cream parlor to avoid milk from cows treated with rGBH and other hormones. 

Simple Vegan Cheesecake

Makes 8 servings. About 200 calories per serving. 

I’ve seen a variety of recipes featuring cashews soaked overnight for vegan cheesecake however, rarely do I want to wait 8 hours to start making a dessert recipe after finding one I like or waiting another 3-12 hours to eat after making it! Also, cashews are one of those foods that disappear from my kitchen like fresh baked cookies. To speed up the process from start to in my mouth, I used dairy free Go Veggie! Class Plain Cream Cheese Alternative which is also vegan and gluten free as well as Coconut Butter to create the creamy texture.

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I had pretty much all of the ingredients on hand except for the Cream Cheese.

Ingredients:

  • 1 8 oz package Go Veggie! Classic Plain Cream Cheese Alternative
  • 6 Tbsp Coconut Butter or Coconut Manna 
  • 1 Tbsp Vanilla Extract
  • 1 1/2 Tbsp Lemon Juice
  • 3 Tbsp Agave or Maple Syrup (if you are not Vegan, you can use honey like I did)
  • 1 teaspoon Truvia (you can omit or just add another tbsp of agave/maple syrup or honey)
  • 2 Tbsp Water
  • 1/4 cup Cacao Bits

Combine the first 7 ingredients in a blender. Run through a few times until mixture is a smooth consistency.

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Next add in the cacao bits or other fun mix in for crunch or fruity flavor. Mix well together but keep cacao bits in tact. Pour into muffin containers and place in the freezer for at least 20 minutes or 2-3 hours in the fridge. 

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Once the batter has set, run a thin knife around the edge and pop out to enjoy. You can of course add in a crust. I like to just chop/blend dates and walnuts for simplicity but for these, I went without as they are delicious as is. 

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There are relatively low in sugar but do have significant amount of heart healthy fats in them so try to just have one! :) Enjoy!

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You know not to eat fried foods and ice cream on a regular basis. I’m not here to tell you that. I want to open your eyes to 4 foods that are often mistaken for being harmless yet are frequently consumed during the summer. As always, in moderation you will be fine but don’t make a habit of consuming any of these items as part of your regular balanced diet.

This video is part of my July Mission for the Ford Warriors in Pink. I am helping Ford fight breast cancer by increasing breast health awareness. While genetics play a major role, research has shown that breast cancer may potentially be caused by ingesting toxins through our diets. Take control of your health today by avoiding these foods and sharing this post to help educate your friends and family.

#1. Ketchup, Cocktail & BBQ Sauce

It’s not that ketchup is bad for you, it is the fact that most brands use High Fructose Corn Syrup to sweeten it and it’s pretty much all sugar! A lobster roll for dinner with fries dipped in ketchup, bbq chicken the next night, a quick burger for lunch at the beach snack bar or shrimp cocktail at dinner will give you quite the hefty dose of HFCS on your vacation.

Avoid eating sauces made with high fructose corn syrup! Avoid eating sauces made with high fructose corn syrup!

A tablespoon of ketchup has about 4g of sugar, which means a quarter of an entire bottle is basically sugar. Now, who eats one serving of ketchup!? BBQ sauce is even worse as you can imagine.

HFCS and sugar are different. When used in moderation, it has been shown to potentially cause heart disease, obesity, cancer, dementia, liver failure, tooth decay and more. HFCS is absorbed more rapidly into the blood stream than regular sugar which triggers lipogenesis, the production of fats like cholesterol and spikes your insulin, our bodies major fat storage hormone. It also has been shown to increase metabolic disturbances that drive an increased appetite, weight gain, and diabetes.

How To Avoid: Read the labels on the bottles. Heinz ketchup is typically made with HFCS but they started making a variety that is not carried by B.Good! Trader Joe’s has an affordable HFCS free option as does Whole Foods. Opt for mustard, hot sauce, salsa or vinegar (oysters and french fries only) if there isn’t another option at the restaurant or just avoid ketchup. The least shocking is that a product made with HFCS usually means it is a poor quality food filled with disease promoting compounds. Avoiding HFCS forces you to make better decisions about the foods you put in your body.

#2 Ice Cream

Well, not all ice cream, just the kind that are made with cows treated with rGBH, which is a growth hormone given to cows to increase their milk production. It has been banned by Cananda, New Zealand, Australia and all 27 countries in the European Union but our government thinks we are strong enough to handle it. Blue Bunny, Dreyer’s, Breyer’s, Haagen Daas and Baskin Robbins still use milk for their ice cream that has been treated with rGBH. Unless the label says otherwise, assume it has been used. If that lovely GMO label bill had passed, you would know when it was being used!

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