Tag: cheesecake

Sunday Sup: Chocolate Cheesecake Bites

~ tahenryauthoress ~ Leave a comment

Yup, a chocolate version was born. I changed my base recipe. Using this one as a starting point, I have made chocolate versions of these before as cookies so it was easy.

Chocolate Cheesecake Bites

Preheat to 350.

Mix 2 cups of almond flour, 1/2 c gluten free blend, 1/2 c unsweetened cocoa powder, 1/3 c maple syrup, and 1/4 c melted butter.

Press the dough into grease mini muffin tins.

Bake for 8 minutes.

Allow to cool fully. While you are waiting make the filling and caramel topping.

In a medium sauce pan combine 1 cup full fat coconut milk, 1 c coconut sugar, 1 tsp vanilla extract. Stir to combine. Bring to a boil and cook for 12 minutes. Reduce the heat to low and simmer for 5 more minutes or until the caramel coats the back of a spoon. (This is  practically straight from Paleomg.com) This recipe is heinously finicky. You really have to watch it like a hawk, stir frequently, be careful with your times. I’ve scorched this too often to count, but the results are so worth it when it turns out.

Mix cream cheese with maple syrup. I used 8 oz and a 1/4 c but I had a lot of mixture left over. I purposely didn’t make this too sweet. I wanted the cheese to come through.

Once everything is cooled, assemble your bites. Do not try to assemble these in the pan. Pop the crusts out first.

Fill with the cream cheese mixture to the top of the crust then use a spoon to make a slight depression. You want the caramel to run in, not out. LOL

Drizzle with caramel.

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Sunday Sup: Apple Pie Cheesecake Bites

~ tahenryauthoress ~ Leave a comment

I promised the recipe for these back at December’s Kindness Challenge. And since then I have made a variant. See good things come to those who wait. Double down on the yummy goodness. Variant will be posted next week.

Apple Pie Cheesecake Bites

The idea for this came from Delish. But again, full of gluten and sugar and ick. My body deserves better, even when indulging. I found this recipe for Paleo snickerdoodles which I used as a base.

Into your food processor : 2 cups almond flour, 1/8th tsp baking soda, 2 shakes cinnamon, 1/4 c butter, 2 tbsp honey. Pulse into dough.

Grease a mini muffin tin. Press enough dough into each tin to give a thin crust. I filled 18 mini muffins.

Bake at 350 for 8 minutes.

You can sprinkle a touch of cinnamon and coconut sugar into the bottom of each cup when it comes out of the oven. Totally optional.

While the crusts cool:

Chop an apple and saute in butter, coconut sugar, and cinnamon. I like rich foods so I used like 3 tbsp of butter but just a shake of sugar and cinnamon. Saute until soft and lightly browned. Cool for a few minutes and then give it a run through with your immersion blender.

Mix cream cheese with maple syrup. I used 8 oz and a 1/4 c but I had a lot of mixture left over. I purposely didn’t make this too sweet. I wanted the cheese to come through.

When the crusts and apple are cool, build your cheesecakes. Do not try to assemble these in the pan, pop each crust out first.

Add cream cheese mixture reaching the top of the crusts. Add a spoonful of the apple mixture on top like a crown.

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