CHOCOLATE CAKE MUNCH COOKIES

SERVES 12 COOKIES

1⁄2 cup dairy-free butter, softened

1 cup coconut sugar

1 tbsp chia seeds or ground chia seeds

3⁄4 cup soy milk

1 tsp vanilla

2 cups whole wheat flour

1⁄4 cup protein powder

1 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1⁄2 cup cocoa powder

1 cup walnuts, chopped

NUTRITIONAL VALUES

Calories: 193kcal
Fat: 8.4g (0.9g S.Fat)
Carbs: 24.6g
Protein: 6.9g
Sugar: 1.9g
Sodium: 171mg

METHOD

In the bowl of a stand mixer, combine the butter and sugar. For 5 minutes, mix on medium speed.

Meanwhile, combine the chia seeds with 3 tablespoons water.

Mix the chia mixture, milk, and vanilla into the butter on medium speed. In a medium mixing bowl, combine the flour, protein powder, baking powder, baking soda, salt, and cocoa. Combine thoroughly.

Turn the mixer to medium and gradually add the dry mixture. Mix in the walnuts on low speed until combined. Refrigerate the mixture for at least one hour and up to overnight.

Preheat the oven to 400°F (200°C, or gas mark 6) about 15 minutes before you're ready to bake the cookies. Cut a piece of parchment paper to fit a baking sheet. Place aside.

2 inches apart, place heaping tbsp on prepared cookie sheet. Roll into balls and flatten with the bottom of a measuring cup or other strong material by about half. They bake up to be quite thick. Bake for 8 minutes in the oven.

Allow to cool on a wire rack.

NO-BAKE CHOCO CASHEW CHEESECAKE

SERVES 8 TO 12 PORTIONS

2 cups (280 g) (9.9oz) raw cashews (covered with water, soaked 8 hours, drained, and rinsed)

1⁄4 cup (60 ml) coconut cream (scooped from the top of an unshaken, chilled can of full-fat coconut milk stored in the refrigerator for 24 hours before use)

1⁄4 cup (20 g) (0.71oz) unsweetened cocoa powder

1⁄2 cup (160 g) (5.6oz) pure maple syrup

1 tsp vanilla extract

1 1⁄4 cups (125 g) (4.4oz) walnut halves

1⁄2 cup (89 g) (3.1oz) chopped dates

1⁄2 tsp ground cinnamon

1⁄4 cup (30 g) (1.1oz) almond meal, as needed

NUTRITIONAL VALUES

Calories: 311kcal
Fat: 23.6g(4.2g S.Fat)
Carbs: 21.2g
Protein: 9g
Sugar: 13g
Sodium: 3mg

METHOD

Line the bottom of four 4-inch (10 cm) spring-form pans with a parchment paper circle.

In a food processor or high-speed blender, combine the cashews, coconut cream, cocoa powder, maple syrup, and vanilla. Process until completely smooth, stopping to scrape the sides of the machine with a rubber spatula as needed. This could take up to 10 minutes depending on the efficiency of your machine. Set aside the mixture in a medium mixing bowl. Using a paper towel, clean the food processor or blender.

In the same food processor or high-speed blender, combine the walnuts, dates, and cinnamon. Finely chop and combine until the mixture holds together when pressed. If you overprocess the mixture, it will become too sticky. If it's too late and the mixture is too sticky, pulse in the almond meal. In the prepared pans, press down.

Smooth out the top of the crust with the cashew mixture. Place the pans in an airtight container in the freezer for 3 hours, or until set (this will make what follows easier), then remove the cheesecakes from the pans and return to the refrigerator until ready to serve.

RECIPE NOTES

Serve with a simple coulis on top of the cheesecake: In a small saucepan, combine 12 ounces (340 g) frozen raspberries or strawberries and 2 tbsp (40 g) pure maple syrup and cook over medium heat until the berries fall apart, about 10 minutes. If you're not a fan of seeds, strain them through a fine-mesh sieve before using. This recipe yields approximately 1 1/2 cups (355 ml).