Kids Archives » Kay's Clean Eats

Tostadas { 15-minute meal}

These quick and easy tostadas are my go weeknight meal in a pinch! Crunchy tostada shells topped with refried beans, ground taco meat, lettuce, cheese, tomatoes, and sour cream. 

Easy 15-minute tostadas

This recipe is very versatile each person can select their own toppings and make it their very own, personal tostada. I’ve wanted to share this recipe for a while, there is no shame in quick dinners, we are human! With the kids home from school now some days are amazing while others leave me exhausted. 

Neither of my kids happens to be big fans of beans, but for some reason, they are good with refried beans. Once the taco meat is cooked and beans are warmed this meal is pretty much done. These tostadas will also come in clutch for meatless Monday, omit the ground turkey and you got yourself a delicious meatless Monday meal!

Ingredients for Tostadas

The list of ingredients can be as little or long as you like. Load them up with as much or little toppings as you desire. If you don’t have ground turkey on hand tostadas and leftover rotisserie chicken, a perfect simple and easy match. 

Here are other great quick and easy meals to try:

Yield: 10 tostadas

Tostadas {15-minute meal}

Tostadas {15-minute meal}

These quick and easy tostadas are my go weeknight meal in a pinch! Crunchy tostada shells topped with refried beans, ground taco meat, lettuce, cheese, tomatoes, and sour cream. 

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

Ground Turkey

  • 1/2 cup yellow onion, diced
  • 2 garlic cloves, minced
  • 1 lb ground turkey
  • 1 1/2 tsp cumin powder
  • 1 1/2 tsp chili powder
  • 1 tsp garlic powder
  • salt to taste

Toastadas

  • Crunchy tostada shells, store bought
  • 1 16-ounce can refried beans, warmed
  • 1 tomato, cut into small pieces
  • 3 cups shredded lettuce, romaine and iceberg work best 
  • shredded cheddar cheese for sercving
  • sour cream for serving
  • hot sauce for serving 

Instructions

  1. In a large skillet, cook and crumble ground turkey, onions, and minced garlic until no longer pink, about 4 minutes. Add in the cumin, chili, and garlic powder, cook till done about 2-4 more minutes.
  2. To serve spread warmed refried beans over tostada shells and top with ground turkey. Serve with toppings desired, enjoy!

Pizza Pinwheels with Homemade Dough

Pizza Pinwheels are everything you love about pizza rolled up and baked to perfection. The dough can be stored in the freezer for future pizza cravings, nothing beats homemade pizza!

I never realized what I was missing till I made my own pizza dough, wow, what a difference! Never buying store-bought dough again. This dough can be used for a regular pizza too, not just pinwheel pizzas. Pinwheels are a fun idea, the kids loved them and they would be a hit in lunchboxes, that is whenever we will be heading back to school…

For these pizza pinwheels, I went with the standard pizza sauce, mozzarella, and pepperoni. You could use whatever pizza toppings you love, get fancy, or keep it simple. Garden veggie is my favorite however the kids think otherwise, haha. You can store these rolls in the fridge for up to 1 week or freeze up to a month. 

How to make Pizza Pinwheels with Homemade Dough

Pizza dough needs time to rise and this can take anywhere from 25 – 45 minutes. It will rise faster in a warmer climate. To make the dough you will need a food processor, flour, olive oil, salt, cane sugar, warm water, and instant yeast. 

  • Line a large baking sheet with parchment paper. 
  • Start by adding flour, oil, and salt to a food processor, then process for 30-45 seconds till combined. 
  • In a small bowl combine your cane sugar and 1 cup warm water, stir till sugar dissolves. 
  • Sprinkle in your yeast and let sit till the top looks foamy about 5-7 minutes. 
  • Turn your food processor back on, with the motor running feed your yeast mixture through the feeding tube. Continue to process until dough ball forms, could take up to 1 minute. 
  • Flour a clean surface and knead your dough until smooth and elastic, the dough will be very sticky when removing it from the food processor. 
  • Oil a large bowl and add in your dough, cover with plastic wrap and set aside in a warm place. This will take about 45 minutes to rise and double in size. 
  • Roll dough out on a clean floured surface, roll into a rectangle, about 14 x 8- inches.
  • Preheat the oven to 425 degrees F.
  • Spread the pizza sauce leaving a 1/4-inch border along the edges. 
  • Arrange pepperoni over the sauce and sprinkle with mozzarella cheese. 
  • Start rolling up the dough on the long sides, ending at the clean edge, pinch ends to seal. Cut dough into 14 even rounds and place on a prepared baking sheet. If the top of your rolls looks uneven gently press down on them. 
  • Bake for 13- 14 minutes, until golden and crispy. Enjoy

Also, try Cauliflower Pizza Crust and Easy Mini Pizza Bites!

Yield: 14-16 pizza pinwheels

Pizza Pinwheels with Homemade Dough

Pizza Pinwheels with Homemade Dough

Pizza Pinwheels are everything you love about pizza rolled up and baked to perfection. The dough can be stored in the freezer for future pizza cravings, nothing beats homemade pizza!

Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour

Ingredients

Pizza Dough

  • 2 1/4 cup flour 
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1 tbsp cane sugar
  • 2 tsp instant yeast
  • 1 cup lukewarm water

Pizza Toppings

  • 5 oz pizza sauce, or more as needed
  • 1 cup shredded mozzarella, or more as needed
  • Optional toppings: pepperoni & veggies

Instructions

  1. Line a large baking sheet with parchment paper and set aside.
  2. Start by adding flour, oil, and salt to a food processor, then process for 30-45 seconds till combined. 
  3. In a small bowl combine your cane sugar and warm water, stir till sugar dissolves. 
  4. Sprinkle in your yeast and let sit till the top looks foamy about 5-7 minutes. 
  5. Turn your food processor back on, with the motor running feed your yeast mixture through the feeding tube. Continue to process until dough ball forms, could take up to 1 minute. 
  6. Flour a clean surface and knead your dough until smooth and elastic, the dough will be very sticky when removing it from the food processor. 
  7. Oil a large bowl and add in your dough, cover with plastic wrap and set aside in a warm place. This will take about 45 minutes to rise and double in size. 
  8. Roll dough out on a clean floured surface, roll into a rectangle, about 14 x 8- inches.
  9. Preheat the oven to 425 degrees F.
  10. Spread the pizza sauce leaving a 1/4-inch border along the edges. 
    Arrange pepperoni over the sauce and sprinkle with mozzarella cheese. 
  11. Start rolling up the dough on the long sides, ending at the clean edge, pinch ends to seal. Cut dough into 14 even rounds and place on a prepared baking sheet. If the top of your rolls looks uneven gently press down on them. 
  12. Bake for 13- 14 minutes, until golden and crispy. Enjoy

Notes

You can store these rolls in the fridge for up to 1 week or freeze up to a month. 

Easy French Toast

This Easy French Toast recipe uses lighter ingredients but has the same great flavor! Perfect brunch for the whole family to enjoy. 

Sunday mornings are my favorite to whip up breakfast foods. Sometimes its an elaborate brunch or just some Easy french toast and fruit. Regardless of what it is the kids are crazy for brunch, just like their mama! Now that we are getting hotter days cooking is only enjoyable with the AC on full blast! It’s pretty much turning onto grilling season in southern California. 

Today we went with Easy French Toast, I used country buttermilk bread, which is always delicious with french toast. Any bread will work, use what you have! If you like a thick slice I would go with brioche, personally I like a lighter thinner sliced bread.  

How to Make Easy French Toast

This recipe comes together in a quick 10 minutes. You will need a medium-size bowl to make french toast mixture and a skillet or non-stick pan for cooking. Top with fresh fruit and maple syrup! 

Garnish Ideas

  • berries
  • whipped cream
  • chocolate chips
  • banana coins
  • nut butter
  • syrup
  • powder sugar

Love breakfast, you must also try Banana Oat Blender PancakesChia Pudding, and Oats Breakfast BowlBanana Cinnamon OatmealBlueberry Protein Oatmeal Cups + Video, and The Best Almond Flour Banana Muffins.

Yield: 7 servings

Easy French Toast

Easy French Toast

This Easy French Toast recipe uses lighter ingredients but has the same great flavor! Perfect brunch for the whole family to enjoy. 

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 3/4 cup almond milk ( can sub any milk)
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tbsp agave (can sub sugar)
  • 1 tsp cinnamon
  • 1 tbsp butter
  • 7 slices bread
  • maple syrup, berries, & powder sugar for serving

Instructions

  1. Whisk eggs, milk, agave, vanilla, and cinnamon in a medium bowl.
  2. Melt butter in a skillet over medium heat. You will need to add butter to the skillet for every batch your cook.
  3. Dip bread in egg mixture, making sure both sides are coated but don't oversoak or you will end up with soggy french toast.
  4. Immediately place bread on skillet and cook till each side is golden brown.
  5. Serve with maple syrup and fresh berries. Enjoy

The Best Almond Flour Banana Muffins

This recipe for The Best Almond Flour Banana Muffins is perfectly moist, fluffy and delicious. These muffins are made in one bowl, gluten-free, refined sugar-free and kids LOVE them!

This recipe is my favorite almond flour recipe to date! These Almond Flour Banana Muffins came out perfect, the texture was on point! We ate them with peanut butter and oh my that is my favorite combo! With all this time we have at home right now baking has been a pleasurable pastime. After all, is there anything better than the smell of fresh-baked banana bread in the house. 

I made these muffins while my husband was putting the kids to bed, I felt like we needed a healthier snack during our Netflix time. I love the popcorn and gummies but my stomach hurts when I eat a lot of junk, its something I try to stay away from, the junk not Netflix! I added banana coins on top for aesthetic reasons but highly recommend they came out of the oven caramelized. 

Almond Flour Banana Muffins are truly the most perfect breakfast, snack, or grab and go eat. If the kids were still in school this would definitely make it in their lunch boxes, speaking of school 1 month left till summer break. Online learning has been interesting, to say the least!

These muffins may be my best baking work out of this pandemic, thus far! 

Well, enough chit chat lets make some Almond flour banana muffins!

Love baked goods also try, Banana Oat Blender Pancakes, Strawberry Pop Tarts, and Healthy Carrot & Zucchini Cake Recipe.

Yield: 15 muffins

The Best Almond Flour Banana Muffins

The Best Almond Flour Banana Muffins

The Best Almond Flour Banana Muffins are perfectly moist, fluffy and delicious. Made in one bowl these muffins are gluten-free, refined sugar-free and kids love them!

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 3 bananas, mashed
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 cup coconut sugar
  • 2 tbsp coconut oil, melted
  • 3 cups almond flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda 
  • 1 tsp cinnamon 
  • pinch of salt 
  • 1/2 cup chocolate chips

Instructions

  1. Preheat the oven to 350 degrees F. Line 12 muffin tins with baking cups.
  2. In a medium bowl whisk together the mashed bananas, eggs, vanilla extract, coconut sugar, and coconut oil.
  3. Add in the almond flour, baking powder, cinnamon, baking soda, and salt. Stir till well combined and gently fold in the chocolate chips.
  4. Using a large spoon or ice cream scoop, drop mixture evenly into your lined muffin slots. It should be enough for 14-15 muffins. Bake for 25 minutes then let cool on a cooling rack.

Banana Oat Blender Pancakes

Banana Oat Blender Pancakes are a delicious breakfast to serve up any morning of the week. Made with hearty oats and banana these light and fluffy pancakes are kid-friendly and will keep you satisfied all morning.  

Nothing better than sleeping in on a Sunday and enjoying a delicious brunch. Personally I’ve never been a morning gal. I don’t mind getting up early just never that hungry in the mornings. Brunch may be one of my favorite meals, and breakfast foods, in general, can be eaten at any time of the day! Banana Oat Blender Pancakes are the perfect addition to your breakfast routine, you won’t believe how good they taste!

Banana Oat Blender Pancakes

How To Make Banana Oat Blender Pancakes 

Made with 7 ingredients your likely have on hand, rolled oats, flour, banana, egg, vanilla extract, baking powder, baking soda, cane sugar, almond milk (any milk will work). Start by Placing your oats into your blender or food processor, blend on high till oat flour forms. Add in the rest of your ingredients and blend till combined and smooth. You may need to scrape the sides down. The batter should be on the thicker side. Preheat a griddle or frying pan to medium heat. Grease griddle with coconut oil, butter or cooking spray. Using a 1/4 cup pour batter onto your hot griddle cook till bubbles form and flip, about 2 mins per side. As griddle gets hotter time will decrease. Serve with a smear of butter or nut butter and a hefty pour of maple syrup!

Love brunch recipes, also try Kale, Broccoli, and Cheddar Quiche, and Spinach, Mushroom, and Feta Quiche.

Banana Oat Blender Pancakes

 Banana Oat Blender Pancakes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 1 cup roll oats
  • 1 cup flour 
  • 1 egg 
  • 1 banana 
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tbsp organic cane sugar
  • 1 cup almond milk (any milk will work)

Instructions

  1. In a blender, grind your oats on high speed till flour consistency forms, oat flour.
  2. add the rest of the ingredients and blend until combined, stopping to scrape sides as needed.
  3. Heat your griddle or nonstick pan to medium heat and grease with nonstick spray or butter. Pour 1/4 cup batter onto your griddle. Flip over once bubbles form and bottom is golden.
  4. Repeat until all pancakes are made.
  5. Serve with a smear of butter or nut butter and a hefty pour of maple syrup. Enjoy

Hot Ham and Cheese Sandwiches

Hot Ham and Cheese Sandwiches are the perfect meal for literally any occasion! Serve them as an appetizer or lunch they are so tasty even the pickiest of eaters will love them! 

On the rainiest of days, these Hot Ham and Cheese Sandwiches were perfect. Between our COVID quarantine and the rain, we could all use a little comfort food. Nothing better than a soft warm Hawaiin roll stuffed with melted jack cheese, black forest ham, then covered with garlic butter!! 

The kids thought these were so good! They even fought over who got the last one! I mean anyone will like these sandwiches they are amazing! Making them is a piece of cake, this is a recipe anyone can make! Personally I love sandwiches and lately I have been having a different one every day! However, these Hot Ham and Cheese Sandwiches are my favorites to indulge in!

Ingredients you need to make Hot Ham and Cheese Sandwiches

  • 12 Hawaiian rolls
  • 5 slices of jack cheese
  • 6 oz black forest ham
  • 5 deli slices jack cheese
  • 1/2 tbsp mayo 
  • 3 tbsp butter
  • 1 tsp dried parsley 
  • 2 cloves garlic, minced

Love an easy meal, also try Instant Pot Cauliflower Cheese Soup, Asain Garlic Noodles, and Greek Orzo Pasta Salad.

Well, what are you waiting for let’s dive in!

Yield: 12 sliders

Hot Ham and Cheese Sandwiches

Hot Ham and Cheese Sandwiches

Hot Ham and Cheese Sandwiches are the perfect meal for literally any occasion! Serve them as an appetizer or lunch they are so tasty even the pickiest of eaters will love them! 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 12 Hawaiian rolls
  • 5 slices of jack cheese
  • 6 oz black forest ham
  • 5 deli slices jack cheese
  • 1/2 tbsp mayo 
  • 3 tbsp butter
  • 1 tsp dried parsley 
  • 2 cloves garlic, minced

Instructions

  1. Preheat your oven to 350 degrees F. Spray a rectangular baking dish with nonstick spray.
  2. With a large serrated knife, slice the rolls in half so you have two slabs, the top and the bottom.
  3. Place the bottom slab of the rolls in your baking dish and layer as follows: sliced ham, jack cheese, mayo. Bake for 10 minutes.
  4. Remove the baking dish from the oven and place the top half of the rolls on the cheese.
  5. In a small saucepan melt the butter and slightly cook the garlic. Stir in the parsley. Brush or pour the mixture on top of the rolls.
  6. Bake for 10 more minutes. Cool for 1 minute then cut sliders apart with a knife. Enjoy!

 

Teriyaki Chicken Skewers

These Teriyaki Chicken Skewers come together quickly and are perfect for a weeknight dinner or entertaining. Serve them over a bed of rice with a side of green veggies for a complete meal.

teriyaki chicken skewers

One of our favorite chicken recipes is these Teriyaki Chicken Skewers, they are a big hit with the kids! There is something about chicken served on a stick that they love! These skewers are great for entertaining too, fun and delicious finger food for everyone to enjoy! 

So now that the cat is out of the bag if you missed my Instagram post… I’m Pregnant!!! That’s right baby number 3 will be here in the Fall. Lately, I’ve been craving Asian flavors, so these Teriyaki Chicken Skewers hit the spot!! I made on the cast iron cause I love a good char and well it was too cold to fire up the grill. 

The marinade is simple, make it the night before and you will have dinner out in 20 minutes! I choose to use chicken thighs for these Teriyaki Chicken Skewers because I find them to be more flavorful and juicy than chicken breasts, and they tend to not dry out as fast!

 

Love Easy Chicken dishes also try Easy Hawaiian Chicken, Rosemary Honey Chicken with Roasted Veggies + Video, and  Easy Take-Out Style Chicken.

Yield: 8 servings

Teriyaki Chicken Skewers

Teriyaki Chicken Skewers

These Teriyaki Chicken Skewers come together quickly and are perfect for a weeknight dinner or entertaining. Serve them over a bed of rice with a side of green veggies for a complete meal.

Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes

Ingredients

  • 1 tablespoon corn starch
  • 3/4 cup coconut aminos
  • 4 tbsp agave (can sub brown or coconut sugar)
  • 3 tbsp rice vinegar
  • 3 cloves minced garlic
  • 1 tsp ground ginger
  • 2 lbs chicken thighs, cut into strips

Instructions

    Whisk together corn starch with 1/4 cup of water and set aside.

    In a small saucepan over medium heat whisk together the coconut aminos, agave, rice vinegar, garlic, and ginger, bring to a simmer. Turn off heat.
    Pour in your cornstarch mixture and whisk till sauce thickens about 2 minutes. Let cool to room temperature.

    In a large bowl or a zip lock bag, combine your teriyaki sauce and chicken thigh strips. Let marinate for 1 hour to overnight.

    Heat your grill or cast iron to medium-high heat.

    Thread your chicken onto the skewers. Place skewers on your grill and cook till chicken is cooked through, about 4 minutes each side.

 

Healthy Peanut Butter filled Chocolate Eggs

Healthy Peanut Butter filled Chocolate Eggs are everything you love about a traditional Reese’s without the excess sugar! Made with wholesome ingredients these vegan eggs are the perfect treat for everyone!

Hello friends, first and foremost these Healthy Peanut Butter filled Chocolate Eggs are my current favorite chocolate treat! I have one a day… The kids love them too! I realize there is a lot of peanut allergies out there. The good news is that you can use any nut or seed butter you want! As a peanut butter lover, it has and will always be my number 1!

These Healthy Peanut Butter filled Chocolate Eggs are simple to make! I used peanut butter, maple syrup, and coconut flour for the filling. To shape the eggs I find it is easiest to use a cookie dough scoop and then shape the egg from there. For the chocolate, I melted together chocolate chips and coconut oil. I told you this is an easy recipe!

Healthy Peanut Butter filled Chocolate Eggs are best stored in the fridge and will last up to 4 weeks. 

How do you easily coat peanut butter eggs

The easiest way to do this is with a spoon and fork. Place your egg on top of your spoon and submerge into the chocolate, make sure to coat both sides. Transfer it to your fork and place it on parchment paper and sprinkle with a little salt. 

Healthy Peanut Butter filled Chocolate Eggs

Healthy peanut butter substitutions

The best nut-free substitute is sunflower seed butter. Sometimes it can run a little thinner than peanut butter and you will need to adjust the amount of coconut flour, try adding 1 tsp at a time.

Love easy and delicious treats also try, No-Bake Vegan Peanut Butter & Jelly Cheesecakes, and The Best Vegan Dark Chocolate Tart!

Yield: 9 eggs

Healthy Peanut Butter filled Chocolate Eggs

Healthy Peanut Butter filled Chocolate Eggs are everything you love about a traditional Reese's without the excess sugar! Made with wholesome ingredients these vegan eggs are the perfect treat for everyone!

Prep Time 5 minutes
Additional Time 7 minutes
Total Time 12 minutes

Ingredients

  • 3/4 cup peanut butter
  • 2 tbsp coconut flour
  • 2 tbsp maple syrup (can sub agave)
  • 3/4 cup chocolate chips 
  • 1 tsp coconut oil 

Instructions

  1. In a medium bowl combine your coconut flour, smooth peanut butter, and maple syrup. The batter should be moist but stiff enough to mold.
  2. If the batter is too thick/crumbly add 1 tsp of liquid at a time.
  3. Line a plate or tray with parchment paper and set aside. Slightly wet your hands and form egg-shaped domes with your peanut butter mixture. Repeat till the peanut butter mixture is used up and place in the freezer.
  4. Once your eggs are frozen, melt your chocolate chips and coconut oil. Dip your peanut butter eggs into the chocolate coating both sides. Sprinkle with sea salt. Place eggs back on parchment paper and into the fridge to set. Enjoy!

Nutrition Information:

Yield:

9

Serving Size:

1

Amount Per Serving: Calories: 221Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 105mgCarbohydrates: 18gFiber: 2gSugar: 12gProtein: 6g

 

Strawberry Pop Tarts

Strawberry Pop-Tarts are made with flakey pie crust,  strawberry jam filling, and a sweet glaze to top it off. This recipe is easy to make and a huge hit with everyone!

Strawberry Pop Tarts were my absolute favorite snack growing up! My parents were rather strict when it came to food so they always got us the ones at Trader Joes, but even those were so delicious! I got the idea on my run this morning, yes I was thinking about food and running, haha! It just popped in my head and I couldn’t get the idea out so I knew it was time to give these a try! 

I had premade pie crust in the freezer for some time now, I think Trader Joe’s brand pie crust is the best tasting. I used both sheets up for these Strawberry Pop Tarts. There is a lot of steps in this recipe however its fairly simple to make. You can eat these pop tarts warm, so dang delish, or room temp! The kids and I have already gobbled up 3 of the six that were made today! Hubby will definitely help himself to a few tonight too when we Netflix and chill! 

Never buy a store-bought pop tart again, there are so easy to make and taste so much better!!!

 Strawberry pop tarts

Recipe Steps

As I said, there are quite a few steps. Sometimes seeing that can overwhelm you, I totally get it! However, the steps are so easy here are a few pictures for guidance! 

  1. Start with a floured surface, roll out your pie dough, and trim off edges with a knife or pizza cutter.  
  2. Cut each pie crust into three strips, you will have a total of six. Add a spoonful of your strawberry jam mixture to one side of each strip. 
  3. Brush edges with egg. 
  4. Fold the top of the strip over. 
  5. Using a fork crimp edges together on all 4 sides. 

 

Love baked goodies, also try Easy Sugar Cookies + Glaze, Chocolate Crinkle Cookies, and Monster Rice Krispies Treats

Yield: 6

Strawberry Pop Tarts

Strawberry Pop Tarts

Strawberry Pop-Tarts are made with flakey pie crust,  strawberry jam filling, and a sweet glaze to top it off. This recipe is easy to make and a huge hit with everyone!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 2 whole refrigerated pre-made pie crusts 
  • 1/2 cup strawberry jam ( any fruit spread will work)
  • 1 tbsp arrowroot (can sub corn starch)
  • 1 egg

Icing

  • 1 cup powder sugar
  • 4 tsp water (or more as needed)

Instructions

  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a small bowl whisk, one egg set aside. In another small bowl mix together your jam and arrowroot set aside.
  3. On a floured workspace slightly roll out your pie crust.
  4. With a pizza cutter or knife trim off round edges. Divide the crust evenly into three strips. Do this for your other pie crust too.
  5. Spoon about 1 1/2 tbsp of jam on one end of each strip. Brush the edges with egg and fold the dry end over.
  6. Using a fork crimp the edges together on all four sides. Repeat for all pop tarts.
  7. Transfer pop tarts to the prepared baking sheet and bake for 22-25 minutes or until edges are slightly golden, let cool.
  8. Whisk together powder sugar and water to create your icing glaze. Spoon over icing over pop tarts and immediately pour on your sprinkles before icing sets.
  9. Serve them warm or at room temperature, both are delicious! Enjoy

No-Bake Vegan Peanut Butter & Jelly Cheesecakes

These No-Bake Vegan Peanut Butter & Jelly Cheesecakes are so creamy and delicious. Naturally sweet and easy to make this is soon to be your new favorite vegan cheesecake. 

Hello guys! Happy Thursday, shall I say home stretch to the weekend!! And this weekend make yourself some time to make these EPIC No-Bake Vegan Peanut Butter & Jelly Cheesecakes! My kids and I officially moved this up to our favorite no-bake dessert.  

Peanut butter and jelly a childhood favorite. The combination is easily one everyone loves. Who doesn’t love a dessert that is good for you and taste great!

How To Make No-Bake Vegan Peanut Butter & Jelly Cheesecakes 

Let’s start with the cashews they must be soaked. I can not emphasize soaking the cashews enough, if you do not the flavor will be quite off tasting. I like to soak them overnight however you can flash soak them. 

How To Flash Soak Cashews

  1. Place cashews in a small pot and cover with water. 
  2. Bring water to boil. Cover and remove from heat.
  3. Soak cashews for 15-20 minutes. Drain, and your good to go!

Okay so now that we have established how important it is to soak your nuts lets move on, haha!

  1. If you are not using a silicone mini cake mold, oil and line a muffin tin with parchment cups.
  2. To make the crust, place all ingredients in a food processor, and process until crumbs and starting to hold together. If curst doesn’t hold together when squeezed add a few teaspoons of water and blend.
  3. Press a spoonful into the bottom of your cake slots. 
  4. To make the filling, combine everything but the berries, beet powder (optional) and peanut butter. Blend in a high-speed blender till smooth.
  5. Divide into 2 bowls.
  6. Add one back into the blender with the peanut butter, blend till combined and pour back in the bowl. 
  7. Add the other bowl of filling to the blender (no need to rinse) with the berries and beet powder (optional). Blend till combined and smooth. 
  8. Drop a spoon full of each filling over your prepared crust. Repeat till cake slots are full. 
  9. Place the cheesecakes in the freezer for 4hours, or until they set.
  10. Remove from the freezer, un-mold and
  11. Melt chocolate chips and drizzle over tops of cheesecakes, because cakes are cols the chocolate will harden quickly.
  12. Store leftovers in the freezer. 

Picture Steps:

Crust

Base Cheesecake:

Peanut Butter Cheesecake:

Jelly  Cheesecake:

Love healthy desserts, also try Sweet Potato Pie ParfaitsFruit Pizza with Peanut Butter WhipVegan Sweet Potato Brownies, and Raw Vegan Chocolate Strawberry Tart.

Yield: 8

No-Bake Vegan Peanut Butter & Jelly Cheesecakes

No-Bake Vegan Peanut Butter & Jelly Cheesecakes

These No-Bake Vegan Peanut Butter & Jelly Cheesecakes are so creamy and delicious. Naturally sweet and easy to make this is soon to be your new favorite vegan cheesecake. 

Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes

Ingredients

Crust

  • 1 cup raw pecans
  • 1/8 cup coconut oil
  • 10 pitted medjool dates 
  • 1/2 tsp vanilla extract 
  • pinch of pink salt

Cheesecake

  • 1 cup cashews, soaked overnight (for best results), drained and rinsed
  • 1/4 cup agave
  • 1 cup canned coconut cream
  • 1 tsp vanilla extract
  • 1/4 cup peanut butter 
  • 8 raspberries
  • 2 strawberries 
  • 1/2 tsp beet powder (optional)

Chocolate Coating

  • 1/3 cup dark chocolate chips

Instructions

  1. If you are not using a silicone mini cake mold, oil and line a muffin tin with parchment cups.
  2. To make the crust, place all ingredients in a food processor, and process until crumbs and starting to hold together. If curst doesn't hold together when squeezed add a few teaspoons of water and blend.
  3. Press a spoonful into the bottom of your cake slots. 
    To make the filling, combine everything but the berries, beet powder (optional) and peanut butter. Blend in a high-speed blender till smooth.
  4. Divide into 2 bowls.
  5. Add one back into the blender with the peanut butter, blend till combined and pour back in the bowl. 
  6. Add the other bowl of filling to the blender (no need to rinse) with the berries and beet powder (optional). Blend till combined and smooth. 
  7. Drop a spoon full of each filling over your prepared crust. Repeat till cake slots are full. 
  8. Place the cheesecakes in the freezer for 4 hours, or until they set.
  9. Remove from the freezer and un-mold.
  10. Melt chocolate chips and drizzle over tops of cheesecakes, because cakes are cold the chocolate will harden quickly.
  11. Store leftovers in the freezer.