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Banana Pecan Crisp

I don’t know about you guys, but I’m sure glad Summer is finally here. Winters in Minnesota tend to be on the rough side, but this last year was a little unbearable. Now that long nights full of snow and freezing temperatures are a thing […]

3-Minute Microwave Brownie

I’m so happy I stumbled across this recipe because this is quite possibly the best brownie I have ever had. And I’ve had many a brownie in my day. Maybe it was the caramel sauce drizzled on top? I don’t know, but it doesn’t matter. I’m making […]

Chocolate Peanut Butter Breakfast Bars

Chocolate Peanut Butter Breakfast Bars

I have had a little bit of an obsession with PROBARS lately. Especially the Chocolate Chip Peanut Butter flavor. It’s like dessert for breakfast – which I’m all about. Except this dessert is much better for you than a slice of German Chocolate Cake and just as delicious! The problem with PROBARS is that they’re so dang expensive. So I decided to try my hand at making my own version!

These bars are chock full of nutty and seedy goodness. They’re rich in protein, fiber, antioxidants + Omega-3 and Omega-6 Fatty Acids! If you’re watching your calorie intake – I wouldn’t eat these in excess, but it’s definitely a good idea to add nuts and seeds into your diet and these breakfast bars are a great way to start!

If you don’t like any one of the ingredients listed below try substituting with some of your favorite nuts or seeds. Walnuts, Macadamia Nuts, Pecans, Peanuts, or even Almond Butter would work great in this recipe. Use whatever you have on hand. It’s that kind of recipe – you can’t really screw this one up!

Ingredients:

  • 1 1/2 cup rolled oats
  • 1/4 cup flax seed meal
  • 1/8 cup chia seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup sesame seeds
  • 1/3 cup pumpkin seeds
  • 1/2 cup cashews
  • 1/2 cup almonds
  • 1/2 cup agave nectar
  • 1 cup peanut butter
  • 1/2 cup chocolate chips

In a large bowl – mix together the oats, flax seed meal, chia seeds, sunflower seeds, sesame seeds, pumpkin seeds, cashews, and almonds. Mix until well combined. Pour in your agave nectar and toss all of the nuts, grains, and seeds until coated.

Add the peanut butter into the bowl and mix until well combined. Stir in the chocolate chips. You may need to use your hands to properly combine everything. This is where it gets a little messy!

Grease an 8×8 square baking dish (or any other similarly sized dish). Pour the mixture into the dish and press firmly down. Press until the mix is an even layer. Allow to sit overnight to let the bars set. Cut into squares and serve.

Making Your Own Vegan Dog Food

I don’t think it’s a secret how much I adore my Yellow Lab, Keeva. I’m so lucky to have her in my life. Lately my thoughts have been steered toward her diet and how healthy her food actually is for her, the animals, and the […]

Krispy Dream Donuts

These are one of the most amazing desserts I have ever made. I don’t mean to toot my own horn – well – maybe I do…just this once. The first time I made these, my family and I ate them all before I could take […]

Apple Crisp Cheesecake

Apple Crisp Cheesecake

So, I was honestly sitting there one day trying to think of what my favorite dessert was. I guess that’s what I do when I have extra time on my hands. Exciting, right? On the one hand, I love apple crisp. It’s the perfect dessert! It has healthy apples and oats, but is so sweet, warm, and delicious. But on the other hand, I also really love cheesecake. There’s really nothing healthy in it, but the cool, creamy sweetness just gets me every time.

Wait a second people. Put your hands together. Why not make apple crisp cheesecake? Genius! And that’s where this idea was born. If you follow me on social media, you’ll know it took me a few times to actually get this right. I’ve never made a baked cheesecake before! All the cheesecakes I ate growing up were completely refrigerated (like my Aunt Mary Jo’s Cherry Cheesecake). So it took me a while to figure out the right ingredients (tofu or no tofu? No tofu.), the right baking temperature and time. But I finally got it! I also made my own crust, so that was a new experiment! It really does feel like you’re getting both desserts for the price of one! You’ve got a layer of apple crisp right on top of your cheesecake. Could it get any better?

Crust Ingredients:

  • 1 cup graham cracker crumbs (I used Nabisco’s Original Graham Crackers with no honey)
  • 3/4 cup rolled oats
  • 1/4 cup brown sugar
  • 1/2 cup melted vegan shortening (I used Earth Balance Shortening)

Preheat your oven to 350F.

In a food processor, blend together the graham crackers, rolled oats, and brown sugar until well combined and powdery. After you’ve melted your shortening, pour it into the crust mixture and process until incorporated. Pour into a pie pan or springform pan and press down firmly and form the crust along the edges of the pan.

Cheesecake Ingredients:

  • 2 8oz containers of vegan cream cheese
  • 2 tbsp corn starch
  • 6 tbsp water
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp ginger
  • 2 tsp vanilla extract

In a small bowl, whisk together the corn starch and water. In your food processor, blend together the cream cheese, brown sugar, white sugar, cinnamon, ginger, and vanilla – then add your cornstarch/water mixture. Once well combined, pour on top of your graham cracker/oat crust.

Apple Crisp Topping Ingredients:

  • 1/4 cup all purpose flour
  • 1/4 cup rolled oats
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 2 tbsp melted shortening or coconut oil
  • 1 medium to large apple, peeled and thinly sliced

Mix together your flour, oats, brown sugar, and cinnamon until well combined. Stir in the melted shortening or oil.

Arrange the thinly sliced apple on top of the cheesecake in a single layer. Top with the Apple Crisp Topping. Bake at 350F for 40-50 minutes. Once it’s done cooking, cool for 15 minutes, then refrigerate overnight.

I know a lot of people say a cheesecake is done cooking once you tap the sides and the middle doesn’t jiggle. Well I tapped the side of my cheesecake after 50 minutes and the whole thing was jiggling. I took it out anyway and I hope the refrigeration would help set it. I was right because the texture was absolutely perfect! So don’t worry if your is still jiggly when you take it out! Just refrigerate it overnight and you’ll be fine!