Vegan – Apples to Zoodles

Paleo Blueberry Crisp for 2

Jess — Wed, 10 Sep 2014 23:57:32 +0000

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Paleo Blueberry Crisp for 2

Author: Apples to Zoodles

Recipe type: Dessert

Prep time: 8 mins

Cook time: 25 mins

Total time: 33 mins

Serves: 2

Ingredients

1 heaping cup frozen or fresh blueberries
½ lemon, juiced
¼ cup almond flour
¼ cup coconut flour
2 tbsp melted ghee or coconut oil
1-2 tbsp maple syrup, to taste
splash of pure vanilla extract, optional

a dash of cinnamon, optional

Instructions

Preheat oven to 375F.
Place a heaping ½ cup of blueberries in each ramekin.
Drizzle the blueberries with fresh lemon juice.
Mix the rest of the ingredients in a medium bowl with a whisk.
Sprinkle the topping over the blueberries.
Bake for 25 minutes, or until the top is light brown.

Angel Hair Sweet Potato Pasta with a Savory Sage Sauce

Jess — Sun, 07 Sep 2014 19:40:51 +0000

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Angel Hair Sweet Potato Pasta with a Savory Sage Sauce

Author: Apples to Zoodles

Recipe type: Pasta

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 2-4

Ingredients

1-2 tbsp ghee (Vegan: use extra virgin olive oil)
1 large sweet potato
a sprinkle of onion powder
a sprinkle of garlic powder
a sprinkle of sea salt
a very generous sprinkling of dried or fresh sage

Instructions

Cut the sweet potato into noodles. I use a julienne peeler. A spiralizer or mandoline slicer would also work well.
In a medium saucepan, melt the ghee for a minute over medium heat.
Add the rest of the ingredients and cook for about 10 minutes. Keep stirring so they cook evenly and do not burn.
Optional: top with a fried egg.

Mini Raw Vegan Paleo Strawberry Cheesecakes

Jess — Sat, 06 Sep 2014 20:29:49 +0000

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Mini Marbled Strawberry Cheesecakes (Raw, Vegan, Paleo)

Author: Apples to Zoodles

Serves: Makes 9 Mini Cakes

Ingredients

Crust:
1 cup raw almonds
1 cup pitted medjool dates
Filling:
¾ cup raw cashews, soaked overnight
2 tbsp filtered water
3 tbsp raw honey or pure maple syrup, or more to taste
1 tbsp pure vanilla extract
2.5 tbsp melted coconut oil
1 small lemon, juiced
about 8-10 ripe strawberries
1 tsp beet root powder, optional, this gives it the vibrant color

Instructions

Place the almonds and dates in a food processor and blend until well mixed, but a little chunky. You will need to scrape down the sides.
Place spoonfuls of the mix into a greased mini cheesecake pan and pat down until the top is smooth and even. Fill each one about halfway.
Blend all ingredients for the filling (except strawberries and beet root powder) in a food processor until perfectly smooth. Scrape down the sides every minute or so. Taste and add more sweetener as needed.
Pour a little over half of the filling into a bowl. Set aside.
Add the strawberries and beet root powder (optional) to the rest of the filling and blend until perfectly smooth. Taste and add more strawberries as needed.
Place 1 spoonful of each mixture on to a crust. Swirl the tip of a knife through the filling to get the marbled effect.
Place in the freezer for at least 2 hours.
Remove from freezer and let thaw for about 10 minutes. Remove from pan.
Let thaw until soft enough to eat - about 10-20 minutes. You can keep the uneaten ones in the freezer - they freeze great and last for quite a while!

Notes

I have this mini Cheesecake mold from Amazon.

Check out all my mini cheesecakes here.

3-Ingredient Mint Chocolate Chip Ice Cream

Jess — Sun, 31 Aug 2014 16:28:29 +0000

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3-Ingredient Mint Chocolate Chip Ice Cream

Author: Apples to Zoodles

Ingredients

1 frozen banana, cut into chunks
2 or 3 drops of Simply Organic peppermint extract
2 tbsp dark chocolate chips or chopped Dark Chocolate (I use Theo Organic 85% Dark Chocolate. For 21DSD use cacao nibs or 100% dark chocolate).

Instructions

Remove the banana from the freezer and let thaw for 15 minutes.
Blend the banana in a food processor for up to a minute until it looks like soft serve ice cream. You may need to scrape down the sides once or twice. If it is not blending easily or if it is forming small chunks just let it thaw another 5 minutes.
Add the mint and chocolate to the food processor and pulse a few times until well mixed.

Step 3

Mini Raw Vegan Paleo Coconut Lime Cheesecakes

Jess — Sun, 27 Jul 2014 19:15:37 +0000

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Mini Raw Vegan Paleo Coconut Lime Cheesecakes

Author: Apples to Zoodles

Ingredients

Crust:
1 cup raw almonds
1 cup pitted medjool dates
zest of 2 limes, optional
Filling:
¾ cup cashews, soaked overnight
2 tbsp filtered water
3 tbsp pure maple syrup or raw honey
1 tbsp pure vanilla extract
2½ tbsp unrefined coconut oil
2 limes, juiced
2 limes, sliced for garnish, optional
unsweetened shredded coconut, for garnish, optional

Instructions

Place the almonds and dates in a food processor and blend until well mixed, but a little chunky. You will need to scrape down the sides.
Place spoonfuls of the mix into a greased mini cheesecake pan and pat down until the top is smooth and even. Fill each one about halfway.
Blend all ingredients for the filling in a food processor until perfectly smooth. Scrape down the sides every minute or so. Taste and add more sweetener as needed.
Place spoonfuls of the mix on top of the crust.
Place in the freezer for at least 2 hours.
Remove from freezer and let thaw for about 10 minutes. Remove from pan.
Let thaw until soft enough to eat - about 10 more minutes. You can keep the uneaten ones in the freezer - they freeze great and last for quite a while!

Notes

Check out all my different mini cheesecake flavors here.

I have this mini Cheesecake mold from Amazon.

Paleo Vegan Pesto Cheese Pizza

Jess — Fri, 18 Jul 2014 22:59:08 +0000

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Paleo Vegan Pesto Cheese Pizza

Author: Apples to Zoodles

Recipe type: Pizza

Ingredients

Instructions

At the end of making the crust just add the pesto, tomatoes and cheese and place it under the broiler for a few minutes. Keep in mind, cashew cheese does not melt - it just warms up and softens a bit.