Tag Archives: holiday desserts

Guest Blogger: Glue and Glitter – Mini No-Bake Chocolate Cheesecakes

19 Nov

I know most people love a good cheesecake, Becky, of  Glue and Glitter fame has taken it one step further with mini NO bake cheesecakes. Becky has contributed before with her Easy Peasy Kale Salad Recipe,  Almost Raw Vegan Truffles and Orange Ginger Dream Green Smoothie and Mexican Hot Chocolate Milkshake for Cinco de Mayo.

Here she is in her own words, “My name is Becky Striepe (rhymes with “sleepy”), and I am a crafts and food writer from Atlanta, Georgia with a passion for making our planet a healthier, happier, and more compassionate place to live. My mission is to make vegan food and crafts accessible to everyone! My new cookbook, Bowls, is a collection of easy, mix-and-match vegan comfort food recipes.” Welcome back Becky!

Mini No-Bake Chocolate Cheesecakes

Instead of one large cheesecake, this recipe makes 12 single-serving mini cheesecakes. What can I say? I love a miniature version of things!

These mini cheesecakes are a spin on my all-time favorite dessert recipe: Teaslies.

This is a perfect recipe for Thanksgiving or Christmas dinner. It comes together quickly, and these suckers transport well in a shallow container with a lid. Just stack them in a single layer and make sure they’re chilled before you head out.

Mini No-Bake Chocolate Cheesecakes

mini chocolate cheesecake


  • 1 cup almonds or walnuts
  • 1 cup pitted dates, soaked overnight in enough water to cover, then drained
  • 3 cups raw cashews, soaked overnight in enough water to cover, then drained
  • 1 cup coconut oil, melted (measure, then melt)
  • 1/2 cup water
  • 1/3 cup cocoa powder
  • 1 teaspoon vanilla extract
  • mixed fruits of your choice


  1. Puree the almonds or walnuts until you have a coarse meal and set aside. Puree 1/3 cup of the dates, then mix the dates and almond meal to create a sticky dough. Divide the dough between 12 lined muffin tins, pressing it down into the bottom. The dough will fill the cups about 1/4 of the way.
  2. Combine all of the remaining ingredients except for the berries in your blender or food processor. Puree until totally smooth. If the mixture seems grainy, give your blender a break, then puree some more. Keep pureeing and taking breaks until you have a creamy mixture. Divide this between the cups.
  3. Top with your berries, and chill for 1 hour or until you’re ready to serve.

Guest Blogger: Kohlrabi and Quince – Caramels recipe

13 Nov

The holidays are coming up pretty fast and Kelly from Kohlrabi and Quince has shared her Aunt Nicci’s Caramel recipe – this is perfect for a dessert to eat and even deocrate with. Check out Kelly’s first post about her Farmer’s Market experience and her Cucumber Ice Cream recipe. You can connect with Kelly on Twitter or her blog Facebook page. Please welcome back Kelly!

Monday, I made my first Vegan with a Vengeance recipe. Maple Mustard Glazed Potatoes and Sting Beans. Except I didn’t have any baby potatoes, and I didn’t have any string beans. I cut a few regular potatoes into 1 inch cubes. Instead of string beans, I used Brussels sprouts. It turned out great.

Tonight for dinner, I made “White Trash Tater Tot Casserole with Daiya” from Snarky Vegan. Confession: this is the first time I have ever had tater-tot casserole. Ever. My mom hates casseroles, so, its only recently that I’m discovering the glory that is the casserole.

This was awesome. I cut it in half, and used a 14oz bag of mixed veggies (corn, asparagus, and carrots), and added a few handfuls of Morningstar Farms Meal Starters Chick’n Strips. I will definitely be making this again. Thank you, Snarky Vegan!

I made caramels today. It took ages, but, they taste so amazing. This is my gramma’s favourite holiday treat.

Aunt Nicci’s Caramels
2C Earth Balance
2C light corn syrup
2 pounds dark brown sugar (4.5 cups)
dash of salt
2 cans coconut milk
2tsp vanilla
Lightly grease a jellyroll pan. set aside.
In a large saucepan, melt EB on low heat. Add corn syrup. Mix well. Add brown sugar and salt. Stir until dissolved. Add coconut milk. Stir over medium heat until heat reaches 245 degrees. (For my aunt, who lives at sea level, it takes about 15 minutes. For me, at about 4,000ft above sea level, it ended up taking close to an hour and a half). Stir constantly.
Remove from heat and add vanilla.
Pour into jelly-roll pan. Let cool completely. Cut into 1 inch squares. For me, this made about 130 caramels.