Cherry Chocolate Coconut Cookies

<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">For some reason I found myself with 2 jars of Maraschino cherries in the fridge - I actually never use them, but it must have been something to do with a party and perhaps some cocktails, but whatever the case, I figured I could make a tasty holiday cookie with cherries and chocolate! I also love pairing cherries with coconut and almonds - they go really well </span><br /> <div class="separator" style="clear: both; text-align: center;"> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-vHzVLQZQtZ4AjltP-RiYOmkxTSNfPmd-J8eF5h6RTWt0PbzI_54G-Q-OpXZSI-2GS63TTaVxyTKIM6Gz1vyeq6dA3C_eK4q4FWEMWopfMe2DYzR2HYpj8ET4luzpVFqQ2pgMbW7EFSwb/s1600/CherryChocolate2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-vHzVLQZQtZ4AjltP-RiYOmkxTSNfPmd-J8eF5h6RTWt0PbzI_54G-Q-OpXZSI-2GS63TTaVxyTKIM6Gz1vyeq6dA3C_eK4q4FWEMWopfMe2DYzR2HYpj8ET4luzpVFqQ2pgMbW7EFSwb/s320/CherryChocolate2.jpg" width="224" /></a></span></div> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">together, so I knew that I could make this a nice grain-free paleo cookie by omitting flour and using a combo of coconut flour and ground almonds. They turned out AMAZING!!</span><br /> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">They are moist on the inside with a slight crispiness on the outside - my kids just loved them! I didn't need a tonne of sugar because the cherries are sweet when you bite into them. These would be fantastic for the holidays!</span> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b><br /></b></span><br /> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Ingredients:</b></span><br /> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 cup softened coconut oil</span><br /> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 cup brown sugar (or coconut sugar)</span><br /> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 egg</span><br /> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 tsp vanilla</span><br /> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 tsp sea salt</span><br /> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 tsp baking soda</span><br /> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1.5 cups almond flour (or finely ground almonds)</span><br /> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 cup coconut flour</span><br /> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 cup chopped walnuts</span><br /> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 cup unsweetened coconut</span><br /> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 cup Maraschino cherries, chopped</span><br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjxVK9tbp1GT-9NQGWn0udrNqZv18pM2YjpgSjnOytu5c3tOExeR_dMuqcshoeL-NVFS4eMAXbiT1109GiicVzYDJLGnvE64SrWN6vx1FpP6Lv4cq4e2vroQnUj-daXTvRQOhf9tKLx1FW/s1600/CherryChocolate.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjxVK9tbp1GT-9NQGWn0udrNqZv18pM2YjpgSjnOytu5c3tOExeR_dMuqcshoeL-NVFS4eMAXbiT1109GiicVzYDJLGnvE64SrWN6vx1FpP6Lv4cq4e2vroQnUj-daXTvRQOhf9tKLx1FW/s1600/CherryChocolate.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"> </a><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Preheat oven to 375 C. Blend coconut oil with sugar until creamy. Add egg and vanilla, blending again. Add your almond and coconut flour, salt and baking soda. Blend until incorporated (medium speed). Add your walnuts, coconut and cherries and mix on low speed briefly. Using a small ice cream scooper, scoop dough onto parchment lined cookie tray. Flatten slightly with your fingers. As an added touch you can chop some dark chocolate into large chunks and place on top of the cookie. Bake for 10-12 min, depending how crunchy you like them!</span><br /> <div class="separator" style="clear: both; text-align: center;"> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisvWmUrEUQe7lOLrmcVpH8ZoFdz5sulRJqI_QSrpCFfdOmroAN4PL-N86vT2-H96NTTtti5aDw1biUiMwUswomU_OS6181u5SoBxATBeNBsbIX5yX9C44x0diAGk0fgUbDqluXq7rSTOTr/s1600/CherryChocolate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisvWmUrEUQe7lOLrmcVpH8ZoFdz5sulRJqI_QSrpCFfdOmroAN4PL-N86vT2-H96NTTtti5aDw1biUiMwUswomU_OS6181u5SoBxATBeNBsbIX5yX9C44x0diAGk0fgUbDqluXq7rSTOTr/s320/CherryChocolate.jpg" width="206" /></a></span></div> <a href="https://momontheglow.leadpages.co/leadbox/144b8e873f72a2%3A12a7c4534f46dc/5631986051842048/" target="_blank"><img src="https://lh3.googleusercontent.com/jM9wg8SitE8CesW9XLEQR3MFXdSStiuh5zqgFxuwbdyQEDzGtB3u6jiQcrJUuBss-VOqQBS5kE60c_MPxwSt=s0"></a><script data-leadbox="144b8e873f72a2:12a7c4534f46dc" data-url="https://momontheglow.leadpages.co/leadbox/144b8e873f72a2%3A12a7c4534f46dc/5631986051842048/" data-config="%7B%7D" type="text/javascript" src="https://momontheglow.leadpage

Cherry Chocolate Coconut Cookies

For some reason I found myself with 2 jars of Maraschino cherries in the fridge - I actually never use them, but it must have been something...

Paleo Pumpkin Cheesecake!!

<div style="background-color: white; box-sizing: border-box; line-height: 1.667em; padding: 0px;"> <span style="box-sizing: border-box; margin: 0px; padding: 0px;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">I'm a huge fan of all things Pumpkin as soon as the cooler weather hits - I think the spices that come along with it are so warming - nutmeg, cloves, cinnamon and ginger - these are nostalgic flavors that remind me of Thanksgiving and Christmas! I have recently been playing around with vegan cheesecake recipes (using soaked cashews to give the consistency of cream cheese, without the bloating and gas that comes along with it!). Vegan cheesecake works with so many flavors, but this is one of my favorites ESPECIALLY this time of year! The following is an adaptation of the various recipes I've come across, using </span></span></div> <div class="separator" style="clear: both; text-align: center;"> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Uvieo5Yq1RHF2jHLjERmA8QQo_geMg0EIQuzXsDwA8d7tWHqOduDOTP2d5nFm0fnZmrb_G1IxkEiGWO3W4sATaAnTN_FrThTld8uUHhwwFTDLHOJFUWu_OxCmX5Ujr-nhYiduGgo54Kh/s1600/pumpkincheesecake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Uvieo5Yq1RHF2jHLjERmA8QQo_geMg0EIQuzXsDwA8d7tWHqOduDOTP2d5nFm0fnZmrb_G1IxkEiGWO3W4sATaAnTN_FrThTld8uUHhwwFTDLHOJFUWu_OxCmX5Ujr-nhYiduGgo54Kh/s320/pumpkincheesecake.jpg" width="306" /></a></span></div> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">the right balance of spices. It's full of healthy fats (from coconut and cashews), and won't wreak havoc with your blood sugar. The texture is creamy and moist, and is sure to satisfy even the biggest critic of healthy baking! Oh, and this is actually a no-bake dessert! Who could ask for anything more!</span><br /> <div style="background-color: white; box-sizing: border-box; line-height: 1.667em; padding: 0px;"> <span style="box-sizing: border-box; margin: 0px; padding: 0px;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b><br /></b></span></span></div> <div style="background-color: white; box-sizing: border-box; line-height: 1.667em; padding: 0px;"> <span style="box-sizing: border-box; margin: 0px; padding: 0px;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Crust:</b></span></span></div> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 tbsp. unsweetened shredded coconut<br />1/2 cup raw cashews OR almonds<br />15 medjool dates, pitted (or 1.5 cups baking dates -soak these in 1/4 cup hot water for 20 min)<br /><b>Filling:</b></span><br /> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3 cups raw cashews - soaked for at least 4 hours (use hot water to speed up the process)<br />1 1/2 cups cooked or canned pumpkin<br />1/2 cup maple syrup or honey (more if you like it sweeter)<br />1 tbsp. blackstrap molasses<br />3/4 cup melted coconut oil<br />2 tsp. cinnamon<br />2 tsp. ginger<br />1/2 tsp. cloves<br />1/2 tsp. nutmeg</span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; line-height: 1.667em;"><br /></span><br /> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; line-height: 1.667em;"><b>Coconut Cream Topping:</b></span><br /> <br /> <div style="background-color: white; box-sizing: border-box; line-height: 1.667em; padding: 0px;"> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> 1 can full fat coconut milk, placed in fridge overnight</span></div> <div style="background-color: white; box-sizing: border-box; line-height: 1.667em; padding: 0px;"> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 TBSP maple syrup</span></div> <div style="background-color: white; box-sizing: border-box; line-height: 1.667em; padding: 0px;"> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></div> <div style="background-color: white; box-sizing: border-box; line-height: 1.667em; padding: 0px;"> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">For crust, grease a 10" springform pan with coconut oil.  In a food processor bowl, combine nuts, coconut and dates.  Process until coarse.  Remove and gently press into pan until even.  Set aside.</span></div> <div style="background-color: white; box-sizing: border-box; line-height: 1.667em; padding: 0px;"> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></div> <div style="background-color: white; box-sizing: border-box; line-height: 1.667em; padding: 0px;"> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">For filling, place ingredients in bowl of food processor.  Process until smooth.  Pour on crust.  Cover with plastic wrap and freeze for a few hours or overnight.</span></div> <div style="background-color: white; box-sizing: border-box; line-height: 1.667em; padding: 0px;"> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></div> <div style="background-color: white; box-sizing: border-box; line-height: 1.667em; padding: 0px;"> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">For coconut cream topping, open can and spoon coconut into a cold bowl.  (Reserve coconut water, from the bottom of the can, for your smoothie.)  With cold beaters, beat coconut mixture until fluffy.  Add in maple syrup and continue whipping.  Pour onto frozen cashew cake and put back in freezer for a couple of hours.</span></div> <div style="background-color: white; box-sizing: border-box; line-height: 1.667em; padding: 0px;"> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 hour before serving, remove cheesecake from the freezer.  Place on serving platter and remove rind of springform pan.  Place whole pecans on top of cheesecake if desired.  Place in refrigerator for 3 hours.</span></div> <div style="background-color: white; box-sizing: border-box; line-height: 1.667em; padding: 0px;"> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Raw cheesecake can stay in freezer for weeks - Slice off a piece when desired.</span></div>

Paleo Pumpkin Cheesecake!!

I'm a huge fan of all things Pumpkin as soon as the cooler weather hits - I think the spices that come along with it are so warming - n...