Cinnamon Power Bites
1 cup sunbutter
1/3 cup agave or honey
2 1/4 cups old-fashioned oats
1 teaspoon vanilla extract
1 teaspoon cinnamon
Vanilla Glaze:
1 cup confectioners’ sugar
2–3 teaspoons water
1/2 teaspoon pure vanilla extract
A sprinkle of cinnamon for topping
INSTRUCTIONS:
- Mix SunButter, agave (or honey), and vanilla extract in a bowl until smooth. Add oats and cinnamon; stir until combined.
- Shape into small cookies and place on parchment-lined tray. Chill in the fridge for 20-30 minutes.
- For glaze: mix confectioners’ sugar, water, and vanilla extract until smooth. Drizzle over cookies and sprinkle with cinnamon. Let set for 10-15 minutes.
Vegan Strawberry Cheesecake
Vegan Strawberry Cheesecake
Crust:
- 1 1/2 cups graham cracker crumbs (about 12 graham crackers)
- 1/4 cup sugar
- 6 Tbsp melted butter
Filling:
- 2 packages Tofutti cream cheese
- 3/4 cup powdered sugar
- 1/2 cup vegan butter
- 1/2 cup melted coconut oil
- 1 1/2 Tbsp lemon juice
- 1/4 tsp vanilla extract
INSTRUCTIONS:
- Heat oven to 350°F (175°C).
- Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool.
- Blend all filling ingredients in a food processor for 2-4 minutes until smooth and shiny.
- Spread filling into the cooled crust. Cover and refrigerate for 6-8 hours until firm.
- In a small bowl, mix cornstarch and water to form a slurry.
- Cut strawberries and place them with sugar and lemon juice in a saucepan. Stir over medium heat until it boils.
- Add cornstarch mixture, stir for 4 more minutes until thickened. Let cool.
- Top cheesecake with the strawberry sauce, slice, and enjoy. Clean the knife between slices.
