I'm going to just go ahead and say your welcome right now since I know your going to love me for this divine no bake cheesecake recipe. A few days back I received the opportunity to contribute a recipe for Nuts.com's virtual summer snack contest and my creative self came up with a fabulous no bake cheesecake recipe using Green Matcha Tea Powder, Almond Flour, Chia Seeds and Pistachios. Well.... look at these fabulous little darlings.
It's no military secret that super foods have amazing health benefits so why not incorporate them as much as possible in your everyday menu. The sky's the limit so get creative because there are gazillions of fun ways to add in seeds and nuts to your time honored recipes. Grandma would be proud of me for this one!
Just think how impressed everyone is going to be when you show up at a neighbor's cookout with these treats or how about superstar chef status when you entertain and bring these out on a pretty platter. Don't be fooled by the color. It's just the Green Matcha Tea and the taste is downright delectable. Just a light hint of green tea taste with a luscious creamy texture then you get that little bite of dark chocolate from the chips. The crust is tender and not too sweet and lastly the crunch from the perfectly roasted pistachios........ Heaven!
Get your Pistachios HERE
Get your Almond Flour HERE
Get your Chia Seeds HERE
Get you Green Matcha Tea Powder HERE
MINI NO MAKE MATCHA GREEN TEA CHEESECAKES W/ DARK CHOCOLATE & PISTACHIOS
For the filling-
1 11.1 oz. box NO BAKE CHEESECAKE (filling only)
1 1/2 cups Cold Milk
2 Tablespoons Green Matcha Tea Powder
1 cup Miniature Dark Chocolate Chips
For the crust-
1 1/2 cups Almond Flour
1 teaspoon Vanilla
3 Tablespoons Brown Sugar
2 Tablespoons Chia Seeds
For the topping-
1 1/2 cups Roasted Pistachios, finely chopped
In a large bowl, whisk together cheesecake filling and milk until well combined and thickening begins. Stir in dark chocolate chips. Refrigerate for 2 hours.
Make the crust-
In a bowl mash together banana, vanilla and brown sugar. Gradually add in the almond flour until combined. Stir in the chia seeds.
Line 2 24 count miniature muffin tins with paper liners.
Roll dough into 1/2 inch balls and press into bottom of each tin.
Fill each with cheesecake mixture.
Top generously with chopped roasted pistachios.
Return to fridge, keep chilled. These also freeze well.
Noodles! I love them and nothing beats a super easy chilled salad packed with flavors that make your mouth water. I love adding hints of sweet and spicy together so here's a ridiculously easy chilled noodle salad that is perfect for serving dinner guests and also travels well to all those summer get together's with friends. What I especially love about this recipe is you can make it a day ahead and the flavors marinate.
So, Thanks to JSL FOODS I had both hands in the air when I was asked to participate in this years Fortune Asian Noodle Blogger Recipe Challenge! I chose the Coconut Curry Noodles to create a chilled noodle salad. It's got sweet mango and crisp veggies along with a cool creamy dressing.
Head on over to JSL ONLINE and see all the yummy flavors and let me know which one is your favorite! Be sure to follow JSL FOODS on FACEBOOK and TWITTER as well so you can stay "in the know" with new recipes and products. Where to buy ALBERTSONS and HEB
SWEET AND SPICY TROPICAL NOODLE SALAD W/ COCONUT CURRY DRESSING
2 packages FORTUNE COCONUT CURRY RICE NOODLES (reserve seasoning packets for dressing)
2 carrots, shaved
1 mango. diced
1 cup purple cabbage, shredded
1 red pepper, sliced into strips
1 bunch scallions, sliced
2 jalapeno's, minced
1/2 cup fresh cilantro, chopped
1/2 cup sliced almonds *reserved for topping*
1/2 cup toasted coconut *reserved for topping*
SWEET AND SPICY COCONUT CURRY DRESSING
1 cup plain greek yogurt
1/2 cup coconut milk
1 tablespoon honey
Juice of 1 lemon
1/4 teaspoon cayenne pepper
2 packets FORTUNE COCONUT CURRY seasoning, reserved from noodles.
1. Cook both packages of noodles in microwave according to package directions.
2. Drain any excess liquid.
3. In large bowl add noodles. Then toss in all ingredients.
4. Wisk together dressing ingredients until combined well.
5. Toss dressing with noodle salad and chill.
6. Top with almonds and toasted coconut before serving.
Serves: 4-6 people
Hello y'all! Well, since the 4th of July is right around the corner and I'm always feeling patriotic I wanted to share a super quick treat with you. These Red, White and Blue Strawberries are absolutely perfect to serve at your July 4th cookout and the kid's can easily get involved since they're so easy and fun to make!
What you need:
Almond Bark (or) White Melting Chocolate
Microwave safe glass bowl
Clean, dry metal spoon (for stirring)
Wash and dry the strawberries.
- Melt the chocolate in a microwave-safe bowl in 30 second intervals, stirring between each one. When the chocolate is smooth it is ready for dipping.
- Dip the strawberries about half way up in the white chocolate then dip the tips in blue sugar. Place the finished strawberries on a piece of parchment paper on a flat surface. Serve when dry.
Wonder how Pump It Up throw's such awesome birthday parties? With giant inflatable indoor playgrounds, games galore and even a blow-up birthday throne, it's a great place to throw the biggest bash of the year!
There are huge inflatable indoor playgrounds that make everyday feel like a party! Don't forget they events throughout the week so you can treat the kids to an all-out jump-a-thon! Summer is almost here and in Texas it's HOT so I for one appreciate being indoors with A/C! So.... Who wants to win a party for 15 kids valued at $250? I hear you loud and clear! RULES: This prize is non transferable. Winner must reside in a local Pump It Up location. Open to USA. Ends 5/10/2016. Don't forget to come back daily and get your bonus tweet in! Oh! I'd LOVE to see pics. of the winners party! Have fun and good luck! a Rafflecopter giveaway
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