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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Monday, October 15, 2012

Scraps and Snippets ~ Strawberry Cheesecake Dyno-Mites ~Vegan MoFo #11

Shoot. These are pretty tasty. 

I do not recommend carrying several small glass jars filled with deliciousness over to a corner with good lighting if you have a clumsy gene like I have. 

However, bright side. Even though one dessert (and cute little glass container) was destroyed...I did get to do a thorough cleaning of the entire counter, cabinet trim and shelves. That was on my too do list but now it's crossed off. Win. Win.

Anyhoo. Here's the recipe. 


Strawberry Cheesecake Dyno-Mites

This will make 12-16 individual servings depending on the size of container you use.

I used clear glass candle holders as cups.

Pretzel Crust:


3 Cups pretzels
3 TBSP powdered sugar
4 TBSP coconut oil

In food processor, grind pretzels into crumbs. Add sugar, whir. Add coconut oil and combine. Press crust into individual serving jars, cups or glasses and refrigerate.

Slice one strawberry per cup onto the crust.

Cream Cheese Layer:


1/3 Cup (slightly mounded) of non-dairy cream cheese
1 1/2 Cup powdered sugar
1 Pkge firm silken tofu
1/4 Cup coconut oil
1/2 teaspoon lemon juice
1/2 teaspoon almond extract

Blend thoroughly.

Spoon approx 1 and 1/2 TBSP into each serving dish over the strawberries and crust.

Strawberry Layer:


There will be remaining cream. To this add 12 strawberries and 2 TBSP maple syrup. Blend thoroughly and layer this over the white cream layer.

Strawberry Syrup:

Process 1 cup frozen strawberries and 1/4 cup maple syrup. Pour this over the strawberry layer.

Whipped Topping:


1 can of full fat coconut milk (pre-chilled)
2 TBSP powdered sugar
1/2 teaspoon vanilla

(Plan ahead on this. One can of full fat coconut milk which needs to be placed in the refrigerator and left for at least 48 hours. I've always got one can in mine, if not two.) When the can is chilled, you open it, and skim off the thick layer of coconut cream (this is not coconut oil, it's about the texture of sour cream or whipped butter and there is a wetter milky layer underneath that you don't want. You want just the thick solid stuff. You can keep the milky stuff for smoothies etc. put in a freezer bag and toss it into the freezer if you don't want to use it right away.) Now, use a mixer, or whisk to whip the coconut cream into a whipped cream texture. Add the pineapple and maple syrup and mix well. Dollop or spread over strawberry layer.


Garnish with strawberry slices.