Vegan Mini Ricotta Cheesecake 

We like to dream up desserts that aren’t overly sweet, aren’t too big, and are still pretty healthy, but still satisfy our cravings for a little treat now and then. This mini cheesecake recipe definitely does the trick. It turned out even better than we could have imagined, and it definitely quieted our desire for a dessert that would have been way less healthy. Enjoy!


1/2 cup pretzels

1/4 cup almond meal

1 Tbsp coconut oil

1 1/2 Tbsp maple syrup

1/4 cup almond milk ricotta

1/2 cup soaked raw cashews

Juice of 1/2 lemon

1 cup blueberries (fresh or frozen)

1 Tbsp coconut sugar 

1 Tbsp chia seeds


Preheat oven to 350° F. Combine pretzels, almond meal, coconut oil, and 1/2 Tbsp maple syrup in food processor until the mix has the texture of bread crumbs. Press into the bottom of ramekins and bake for 10 minutes.

Meanwhile, place ricotta, cashews, lemon juice, and remaining 1 Tbsp maple syrup in the food processor and process until smooth. Once the crusts are done baking, scoop the ricotta mixture into crusts and bake 18 minutes.

While the cheesecakes bake, cook the blueberries and coconut sugar in a small saucepan until super liquidy and juicy, about 10 minutes. Remove from heat and stir in chia seeds. Let cool completely. The texture should be like really thick jam. Spread as much or as little as you like on the finished cheesecakes. Save any left over for kids to lick off of peanut butter sandwiches or for you to eat with a spoon. 

Gluten-Free Low Sugar Summertime Peach Crumble

Big brother helping feed little sister.

About a week ago we decided to take the kids peach picking. It was a gorgeous day and they were in uncommonly good spirits. We saddled up and got to our local orchard, grabbed a box, and started picking. The kids, to our surprise, loved the peaches, both to pick and to eat.

Unfortunately for us, we wound up a few days later with a box full of rapidly softening peaches, some of which started to go profoundly bad. We needed a way to get as much use out of the peaches we had left as we could. We’ve been pretty good about eating healthy lately, so a vegan, gluten free dessert treat felt right up our alley. With peaches as sweet as ours, this feels like an extravagance even though everything in it is healthy!


5 peaches
1 Tbsp cornstarch
2/3 cup almond meal
2/3 cup spelt flour
1 Tsp almond extract
1/4 cup olive oil
2 Tbsp maple syrup


Preheat the oven to 400° F. Slice the peaches into pieces as big or small as you want, and peel them or don’t according to your preference. We peeled about half of ours and then got lazy with the rest. Toss the sliced peaches in a baking dish with the cornstarch. You can add some sugar or maple syrup to taste, but our peaches were sweet enough that we didn’t need it.

In a medium bowl, stir together the almond meal, spelt flour, almond extract, olive oil, and maple syrup, until it is well combined and crumbly. Sprinkle this mixture over the peaches in the baking dish. Bake the whole thing for 25-30 minutes, or until the top is golden brown and the peaches are bubbling, or until the smell drives you crazy and you can’t stand it anymore and just need some peach crumble in your face.