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Some words about SUMMER'S BLOG

I love peanut butter, avocado and oatmeal. Not together of course, but nearly any recipe that calls for these ingredients I'll probably enjoy. I have the misfortune of living with some food sensitivities but the extreme fortune of knowing what those sensitivities are - gluten (only mild, thank goodness), nightshades, lactose, and refined sugar. I'm not a formally trained chef, but I love cooking (and eating!) delicious, guilt-free food. I'm a fitness model, certified nutrition coach, trainer and an IFBB pro bikini athlete... and I eat 6 times a day. When I'm not in the kitchen preparing something extraordinary, I'm - in the gym, rushing off to an audition, at a photo shoot, studying nutrition, or planning a vacation. Hope you enjoy my site! For nutrition consultations or more information on training, contact me at summerwhitefitness@gmail.com

Mini Coconut Cheesecake with Blueberry Compote and Bread Crumb Crust

Yes the title is long, but I had to get it all in there! I did leave out the full serving of Sun Warrior Classic vanilla protein that I added to these delicious little sweethearts.  Call me crazy but I just get a kick off knowing that my dessert are sugar-free, and usually chock full of healthy lean protein. I feel so mischievous when I offer them to unknowing folk that actually request the unhealthy versions! Don’t trust me people… you’ll never get the classic recipe!

I’ve been experimenting with gluten-free crusts these days. Date and nut crusts are tasty and super quick to prepare, but the added sugar kind of stresses me out. I always have a loaf of gluten-free brown rice bread in my fridge (either Food for Life or Trader Joe’s brands), so I wanted to see what would happen if I used it as a crust. The first time, I toasted the bread in my oven at 350 degrees for 30 minutes, flipping once. I then blended the toast into fine bread crumbs. Although nice, the crust was a bit crunchy and didn’t hold together well. The second time I skipped the toasting and went straight for the blender.

My Grandma makes the best cheesecake (or should I just say most unhealthy indulgence) on the planet, but I have only a once annual allowance. I don’t know if its the enriched wheat flour, the refined sugar, the lactose, or the full saturated fat that makes me feel guilty when I devour my slice, but awareness is a double edge sword.  To mimic the flavor in Grahms’ graham cracker crust,  I decided to add cinnamon and a bit of truvia to my bread crumbs.

These minis are dreamy and I guarantee they’ll be a hit with anyone you make them for. Just be sure to chuckle on the inside knowing with each bite, you’re helping to build lean, muscular bodies (obviously combined with exercise and a balanced diet).  :0)

Mini Coconut Cheesecake with Blueberry Compote and Bread Crumb Crust
Makes 6 mini cheesecakes

Ingredients:
Brown Rice Bread Crumb Crust
2 cups brown rice bread crumbs (I used 3 pieces of bread)
1/2 tsp cinnamon
1/2 tsp Truvia
3 tbsp raw organic coconut butter, soft but not melted

Coconut Cheesecake Filling
1/2 cup raw cashews, soaked overnight and rinsed
3 tbsp juice from organic lemon
3 tbsp Truvia
2 tbsp extra virgin coconut oil
1 tbsp raw organic coconut butter (Artisana or Nutiva)
1 tsp vanilla extract
1 scoop raw vegan Sun Warrior Classic vanilla
1/4 cup unsweetened vanilla almond milk

Blueberry Compote Topping
1/2 cup blueberries (I used frozen)
1 tbsp lemon juice
2 tsp Truvia
1/4 tsp arrowroot starch*

*This is an optional ingredient and just used to thicken the compote. Cornstarch, or tapioca starch works as well.

Directions:
Pre-heat over to 350 degrees. Line a 6-cup muffin pan with paper liners. Set aside

Tear bread into smaller pieces and place in blender and process until fine crumbs form. Add cinnamon and Truvia, blend again till combined.  Place bread crumbs and coconut butter in medium sized bowl and mix well with back of spoon. Scoop 2 tablespoons of crumb mixture into each muffin cup.  Press onto bottom and up sides of each paper liner, making sure the crust is at least 1/4′ thick and packed tightly. Place in freezer until ready.

Place all cheesecake filling, except the Sun Warrior and almond milk, in blender or food processor and mix until very smooth.  In a separate container with lid, shake the Sun Warrior and almond milk until no lumps remain. Add Sun Warrior mixture to cashew filling and blend until smooth. Remove muffin tray with crusts from freezer and scoop 1-2 tbsps cashew coconut filling to each cup. Make sure to fill to top of crusts and not over. Smooth with back of spoon. Place back in freezer.

Place blueberries, lemon juice, Truvia, and arrowroot starch in small bowl. Heat in microwave for 30 seconds (alternatively you can heat on stove till blueberry skin pops and juices are released).  Let cool for 2 minutes. Remove cheesecakes from freezer.  With a spoon, equally distribute blueberry compote on top of each mini cheesecake. Keep refrigerated until ready to serve.

 

This entry was posted in Blueberries, Cashews, Dessert, Gluten-Free, Recipes, Sugar-Free. Bookmark the permalink.

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