Raw, Vegan, Gluten Free, Soy Free Chocolate Almond "Cheesecake"

Yum!! I am completely enamored with these rich, chocolatey little desserts. They were a Christmas experiment, and I'm so thrilled to share them with you. These little cuties are gluten free, soy free, vegan, free of refined sugar, paleo-friendly, and raw. Whew! Did you catch that??

Use quality ingredients, like real maple syrup and fancy cocoa powder. You'll be glad you did.

You'll Need:
For the Crust
1 C. Almond Meal
1/3 C. Cocoa Powder
3 Tbsp. Maple Syrup
1 tsp. Vanilla
Pinch of Salt

For the Filling
2 C. Raw Cashews {soaked several hours or overnight in fresh water}
1/2 C. Maple Syrup
1/2 C. Water
1/2 C. Cocoa Powder
1/2 C. Coconut Oil
1/3 C. Almond Butter
1/2 tsp. Salt

To Make:
For the Crust
Combine the ingredients in your food processor or by hand, with a fork.
Press the resulting "dough" into the bottom of a pie plate, spring form pan, or individual serving cups, such as half-pint mason jars or custard dishes.
Set aside.

For the Filling
Drain and rinse soaked cashews, and add them to the bowl of your food processor.
Add maple syrup and water, and process for several minutes until very smooth and creamy. Pause to scrape down the sides occasionally.
Add cocoa powder, coconut oil, almond butter, and salt, and process again to thoroughly combine.
Spoon or pipe the mixture over top of your prepared crust, then store in the refrigerator for several hours to cool and set.

Notes:
I have found that I most enjoy this dessert straight from the fridge. It tastes best cold, to me, and is almost too rich when it has warmed up a bit.

I filled eleven half-pint jars with roughly one Tbsp. of the crust mixture per jar, and then divided the filling equally between the jars. The jars wound up being just over 1/2 full, which, to me, is more than satisfying for something so chocolate-laden. For larger portions, you might want to reduce the number of jars you use.



Shared on... Allergy Free Wednesday, Gluten Free Fridays, Wellness Weekends, Raw Foods Thursdays

Gluten Free Baked French Toast Casserole {dairy and soy free too!}

I made this yummy french toast bake for Christmas morning because I wanted something I could simply put in the oven while we opened gifts and played with our new toys. What a success! I'll definitely be making this again--probably long before Christmas.

The best part? All of the prep work happens the night before. You simply remove the baking dish from the fridge, sprinkle on the topping, heat the oven, and bake!

You'll Need: 
1 Loaf Gluten Free Bread {I used Udi's}
6 eggs
2 Cups Almond Milk
1/2 Cup Sugar
2 Tbsp. Vanilla
1 Tbsp. Cinnamon

1/3 Cup GF Flour {I used Bob's Red Mill AP Blend}
1/3 Cup Brown Sugar
1 tsp. Cinnamon
1/3 Cup Earth Balance Spread

To Make:
Cube the bread into bite-sized pieces, and spread evenly in a greased {I used coconut oil} 9x13 baking dish.
Combine the eggs, almond milk, sugar, vanilla, and cinnamon {first set of ingredients} in a mixing bowl, and then pour over the top of the cubed bread.
Cover your baking dish, and place in the fridge for several hours, or overnight.
In a small bowl, combine GF flour, brown sugar, and cinnamon {second set of ingredients}, and then cut in cold Earth Balance with a pastry cutter, potato masher, or even a fork.
Put the flour mixture in the fridge in an air-tight container or zip-top bag.
In the morning, remove the casserole dish from the fridge. I suggest letting it sit on the counter for a bit, because I'm leery of putting a very cold dish into a hot oven.
Preheat the oven to 350 degrees, and prepare your french toast for the oven by sprinkling the flour mixture over the top of the bread.
Bake for about an hour, until the top is crispy and golden and the eggs are set.

Adapted from Pioneer Woman's recipe.

Rudolph the Red-Nosed Reindeer Ornaments

We put together several of these cute little reindeer the other day. They've been a big hit! Camden asked that we make a couple without strings for hanging, so he could play with them. You betcha, kiddo.

A tutorial really isn't even necessary, but here are the basics:

You'll need three "old fashioned" clothes pins. Size doesn't matter, but they should all be the same size. These are about three inches in length.You'll also need a tiny little red puff, a little brown or white puff {for the tail}, two wiggly eyes, some string of ribbon for hanging, and a glue gun.

Begin by gluing two of the clothespins side-to-side to make the body and legs. Next, attach the third clothespin in the opposite direction to make the face and antlers. {if you'd like a ribbon or string hanger, I suggest sandwiching the cut ends in between the body and head pins as you're gluing the pieces together.}

Use glue to attach the nose, eyes, and tail, and you're set! Our ornaments are hanging on our tree, of course. They would also make adorable little gift toppers.

As with my other projects, a word of caution... please use your best judgement with a glue gun and your small chid(ren). Same goes for the tiny puffs and eyes.

{DIY} Twine-Wrapped Christmas Ornaments

These ornaments come together quite easily {are you noticing a trend?? this mama needs simple, but with a big impact in the end!}, and are another perfect addition to our nature-inspired tree. All you need is a roll of twine from the hardware store, some plain glass bulbs {or old, recycled bulbs in funky colors}, and a glue gun.

The pictures below show the process pretty well, I think:

A couple of things worth mentioning:
1. Work in small sections. Lining up the twine can be a bit fiddly at times, and I'm forever amazed at how quickly that glue dries!
2. You might burn your fingers. I apologize. {also, for that reason, this is probably best reserved for adults or big kids.}
3. Notice that I didn't cut the twine until the very end. This way, I was guaranteed not to run out.
5. Stick the end of the twine down very well. This will keep it from looking ragged on the bottom.
4. Try other materials! Yarn? Sure! What else can you think to use?