Chocolate Coconut Raw Dessert Mini Cheesecakes

Savour the delicious fusion of chocolate and coconut in these raw cheesecakes for dessert. They are flavor-packed, free of dairy and gluten. The rich chocolate crust is the ideal complement to the creamy coconut cashew filling. A heavenly treat for any occasion

Ingredients:

• 1 cup of almonds
• 1 cup of shredded coconut
• 1/2 cup of dates, pitted
• 1/4 cup of cacao powder
• 1/4 cup of maple syrup
• 1/4 cup of coconut oil, melted
• 1 teaspoon of vanilla extract
• A pinch of salt
• 1 cup of soaked cashews
• 1/4 cup of coconut cream
• 1/4 cup of maple syrup
• 1/4 cup of coconut oil, melted
• 1/4 cup of shredded coconut for garnish
• 1/4 cup of melted dark chocolate for drizzling

Instructions:

Place almonds, shredded coconut, pitted dates, cacao powder, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt in a food processor

Blend until the mixture comes together and resembles a sticky dough-like consistency

Line a mini cheesecake pan with parchment paper or silicone molds

Press the chocolate coconut mixture evenly into the bottom of each mini cheesecake mold to create the crust

In a high-speed blender, combine soaked cashews, coconut cream, maple syrup, and melted coconut oil

Blend until the mixture is smooth and creamy, scraping down the sides as needed

Pour the cheesecake filling over the chocolate coconut crust in each mold

Tap the molds gently to remove any air bubbles and smooth the top with a spatula

Sprinkle shredded coconut on top for garnish

Place the mini cheesecakes in the freezer to set for at least 4 hours or until firm

Once the mini cheesecakes are set, remove them from the molds

Drizzle melted dark chocolate over the top of each cheesecake for added decadence

Serve and enjoy your Chocolate Coconut Raw Dessert Mini Cheesecakes

Roasted Cauliflower Stir Fry

This roasted cauliflower stir fry is full of flavor and texture for vegans. When you stir-fry bell pepper, onion, and aromatic spices with roasted cauliflower, you get a filling dish thats great for a quick weeknight meal.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon sriracha sauce
• 1 bell pepper, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• Salt and pepper to taste
• Sesame seeds for garnish
• Chopped green onions for garnish

Instructions:

Preheat oven to 400F 200C

In a bowl, toss cauliflower florets with 1 tablespoon olive oil, soy sauce, maple syrup, and sriracha sauce until evenly coated

Spread cauliflower on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and lightly browned, stirring halfway through

In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat

Add bell pepper, onion, garlic, and ginger

Stir-fry for 5-7 minutes, or until vegetables are tender

Add the roasted cauliflower to the skillet and toss to combine

Cook for an additional 2-3 minutes to heat through

Season with salt and pepper to taste

Garnish with sesame seeds and chopped green onions before serving

Serve hot and enjoy

Crustless Ham and Cheddar Quiche Tart

Pitcher Cold Brew

Try making your own cold brew coffee and enjoy its smooth, cool taste. Its easy with the pitcher trick

Ingredients:

• 1 cup coarsely ground coffee beans
• 4 cups cold water

Instructions:

Put coffee grounds and cold water in a pitcher

Be sure to stir the grounds well so that they are all fully saturated

For 12 to 24 hours, cover and put in the fridge

Use a fine-mesh sieve or coffee filter to strain the cold brew concentrate

Add water or milk until the strength you want is reached

Put it on ice and enjoy

Rose Infusion

A delicate and flowery cocktail thats great for a romantic evening or a special occasion.

Ingredients:

• 50ml rose-infused vodka
• 20ml rose syrup
• 20ml lemon juice
• Splash of soda water
• Rose petal garnish

Instructions:

In a shaker, combine rose-infused vodka, rose syrup, and lemon juice

Shake well with ice

Strain into a chilled glass filled with ice

Top with a splash of soda water

Garnish with a fresh rose petal

Tropical Strawberry Hibiscus Rum Smash

This cool drink has the sweetness of strawberries and the flowery notes of hibiscus. Its balanced with the rums kick and a hint of lime.

Ingredients:

• 2 oz rum
• 4 fresh strawberries
• 1/2 oz hibiscus syrup
• 1/2 oz lime juice
• Club soda, to top
• Fresh mint leaves, for garnish

Instructions:

Put fresh strawberries in a shaker and crush them

Hemp syrup, lime juice, and rum should all be put into the shaker

Put ice in the shaker and shake it well

Strain the drink into an ice-filled glass

Add club soda on top

Add some fresh mint leaves as a garnish

Serve and have fun

Lemon Mango Tartelettes

These delightful tartelettes combine the tangy freshness of lemons with the tropical sweetness of mangoes, nestled in a flaky puff pastry shell.

Ingredients:

• 1 sheet of puff pastry
• 2 large lemons
• 1 ripe mango
• 1/2 cup sugar
• 2 eggs
• 1/4 cup butter
• Powdered sugar for dusting

Instructions:

Preheat oven to 375F 190C

Roll out the puff pastry and cut it into small circles to fit into tart molds

Place the pastry circles into the molds and prick the bottom with a fork

Bake the pastry shells for 10-12 minutes or until lightly golden

Let cool

Zest and juice the lemons

Peel and dice the mango

In a saucepan, melt butter over low heat

Add sugar, lemon zest, lemon juice, and mango

Cook until the mixture thickens slightly

In a bowl, beat the eggs

Gradually pour the hot lemon-mango mixture into the eggs, whisking constantly

Pour the filling into the cooled pastry shells

Bake the tartelettes for 15-20 minutes or until the filling is set

Let cool, then dust with powdered sugar before serving