Cinnamon Power Bites

1 cup sunbutter

1/3 cup agave or honey

2 1/4 cups old-fashioned oats

1 teaspoon vanilla extract

1 teaspoon cinnamon

Vanilla Glaze:

1 cup confectioners’ sugar

2–3 teaspoons water

1/2 teaspoon pure vanilla extract

A sprinkle of cinnamon for topping

INSTRUCTIONS:

1. Mix SunButter, agave (or honey), and vanilla extract in a bowl until smooth. Add oats and cinnamon; stir until combined.
2. Shape into small cookies and place on parchment-lined tray. Chill in the fridge for 20-30 minutes.
3. For glaze: mix confectioners’ sugar, water, and vanilla extract until smooth. Drizzle over cookies and sprinkle with cinnamon. Let set for 10-15 minutes.

Vegan Strawberry Cheesecake

Vegan Strawberry Cheesecake 

Crust: 

- 1 1/2 cups graham cracker crumbs (about 12 graham crackers) 

- 1/4 cup sugar 

- 6 Tbsp melted butter 

Filling:

- 2 packages Tofutti cream cheese 

- 3/4 cup powdered sugar 

- 1/2 cup vegan butter 

- 1/2 cup melted coconut oil 

- 1 1/2 Tbsp lemon juice 

- 1/4 tsp vanilla extract 

INSTRUCTIONS:

1. Heat oven to 350°F (175°C).
2. Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool.
3. Blend all filling ingredients in a food processor for 2-4 minutes until smooth and shiny.
4. Spread filling into the cooled crust. Cover and refrigerate for 6-8 hours until firm.
5. In a small bowl, mix cornstarch and water to form a slurry.
6. Cut strawberries and place them with sugar and lemon juice in a saucepan. Stir over medium heat until it boils.
7. Add cornstarch mixture, stir for 4 more minutes until thickened. Let cool.
8. Top cheesecake with the strawberry sauce, slice, and enjoy. Clean the knife between slices.