No-Bake Coconut Cream Goat Cheese Cheesecake

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Want to WOW your guests at your next dinner party???

I am a big fan of goat cheese, if you haven’t picked up on that already, but I will admit I was skeptical of this recipe.  I was pleasantly surprised, the flavors are subtle and add a great depth of flavor to the cheesecake itself.  Fruit would also be a great addition!

makes 6 (4-ounce jar) mini cheesecakes

What you will need:

For the Cheesecake

  • 4 tablespoons unsalted butter, melted
  • 2/3 cup graham cracker crumbs
  • 6 ounces goat cheese, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 1/2 cup sweetened condensed milk
  • 1/4 cup canned coconut milk
  • 1 1/2 teaspoons coconut extract
  • 1 teaspoon vanilla extract
  • 1/2 cup toasted coconut flakes for topping (bought unsweetened flakes and toasted them in my oven)

For the whipped cream

  • Heavy cream
  • coconut sugar
  • vanilla
  • AND my Blendtec Blender 🙂

How it’s done:

  1. In a small bowl, mix together butter and graham crumbs until moistened. Press crumbs into the container of your choice (jar, ramekin, etc) with the back of a spoon.
  2. In the bowl of an extract mixer, beat cream cheese and goat cheese until combined and smooth, scraping down the sides when needed. With the mixer on low speed, slowly drizzle in the condensed milk and then the coconut milk, continuing to scrape down the sides until the mixture is very smooth. Add in extracts and stir.
  3. Pour cheesecake mixture evenly over top of crusts. Refrigerate for 4-6 hours, then top with whipped cream and toasted coconut. 

NOTE: I found I like the consistency of the whipped cream once it had been refrigerated as well (about 2 additional hours)

NOTE: I also made simple caramel and drizzled it over the top.  These are AMAZING, but super rich…so I ate my jar in 2 sittings…Delicious each time!!

[Recipe from http://www.howsweeteats.com/2012/07/no-bake-coconut-cream-goat-cheese-cheesecake/     Who had adapted from martha stewart’s no bake cheesecake]

Strawberry Cream Bars

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(NOTE: You need to have the coconut milk IN the refrigerator overnight)

What you will need:

For the crust

  • 5 dried dates, pitted
  • 1 cup almond butter
  • ¾ cup unsweetened shredded coconut
  • 2 tablespoons raw honey
  • 1 teaspoon vanilla extract
  • pinch of salt

For the toppings (part one)

  • 2 teaspoon coconut milk (full fat)
  • 1 c. fresh strawberries
  • 1 tablespoon raw honey
  • 1 teaspoon lemon juice

For the toppings (part 2)

  • 1 (14 ounce) can of coconut milk (placed in refrigerator overnight), only use the cream on top, leave behind the coconut water/milk at the bottom
  • 1 tablespoon raw honey
  • 1 teaspoon vanilla extract

 

How it’s Done:

  1. Place dates in food processor and pulse to break down into pieces.
  2. Then add almond butter, coconut, honey, vanilla extract and salt and pulse turn on to blend until ingredients are well combined.
  3. Line a bread pan with parchment paper, add ingredients from the food processor and press down until even throughout. Place in freezer while finishing the rest of the ingredients.
  4. Scoop out the coconut cream that has settled at the top of your canned coconut milk and place in the bowl and back in the fridge.
  5. Place 2 teaspoons of coconut milk/water that is at the bottom of the can, into a small saucepan over medium heat.
  6. Add strawberries, honey, and lemon juice in the pan and mix together. Let simmer for less than 5 minutes or until the berries become just slightly soft. You don’t want a soup. Let cool.
  7. Now mix together the coconut cream, honey, and vanilla extract in the bowl that you placed in the fridge.
  8. Once the berries have cooled, finishing the layers. Add the coconut milk mixture on top of the crust, spread out evenly, then pour the berries on top, once again evenly.
  9. Place in the freezer for 1+ hours to harden a bit. And serve.
  10. *To store these, store them in the fridge. The coconut milk will melt fast.

I only made a few changes … Recipe from http://paleomg.com

Raw Kale Salad

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Loving this Spicy Salad!!

  • 1 bunch Tuscan Kale (aka black or lacinato)
  • 2 handfuls of toasted, unsweetened , shredded coconut
  • 1/2 garlic clove
  • 1/4 tsp. kosher salt, plus a pinch
  • 1/4 c. finely grated Asiago Cheese
  • 3 Tbsp. extra-virgin olive oil, plus additional for garnish
  • freshly squeezed juice of 1 lemon
  • 1/8 tsp. red pepper flakes
  • freshly ground black pepper to taste

Trim the bottom two inches off the kale stems and discard. (Note: I also remove the ribs from each kale leaf.) Slice the kale into 3/4-inch ribbons. You should have 4-5 cups. Place the kale in a large bowl.

Using a mortar and pestle or a heavy knife, pound or mince the garlic and 1/4 tsp. salt into a paste (if using a knife, use the side to smear and smush the garlic once it’s minced). Transfer the garlic to a small bowl. Add 1/4 c. cheese, 3 Tbsp. oil, lemon juice, a pinch of salt, pepper flakes, and black pepper and whisk to combine.

Pour the dressing over the kale and toss very well to combine thoroughly (the dressing will be thick and need lots of tossing to coat the leaves). Let the salad sit for 5 minutes (Note: Or up to an hour), then serve topped with the toasted coconut, additional cheese, and a drizzle of oil.

Toasting the Coconut:  On a cookie sheet, use parchment paper.  Sprinkle a single layer of shredded coconut.  Toast in oven at 350 degrees…for about 4-5 min (I would keep an eye on this, it tends to burn quickly)  You want it to be golden brown.

Recipe adapted from http://www.minnesotamonthly.com