Raw Cheddar Sun Dried Tomato Stuffed Jalapenos

 More jalapenos?  Why yes!  I apologize to any of you that do not like hot peppers for all of my spicy pepper posts lately, but I love the little guys and I have been given a lot of them lately.  I make a lot of hot sauce, but I have been a little more inspired to make actual recipes with them too.  The latest of which was Cheddar Sun Dried Tomato Stuffed Jalapenos.  To be honest, I have been wanting to make something of the sort for over two years now, or since I went raw really.  Every time I would hear about jalapeno poppers or stuffed jalapenos, I would say to myself...I need to make some raw ones.

Well, now was the time.  I know the classic raw recipe for stuffed jalapenos uses a cashew cheese, but I try to limit my nut intake (because I can not always tolerate lots of them and they are spendy) except for special occasions or times when I want to splurge.  So, the solution was a coconut cheese.  Before you go thinking that sounds weird, and too sweet...it is actually a wonderful cheese base!  I have been experimenting with it a bit lately, using probiotics  to give it a tang as well as make it healthy for my gut.  So, I used some of this raw coconut cheese I have been experimenting with laced with a bit of nutritional yeast to make it cheddary for the filling.  I mixed in some of my home made sun dried tomatoes, and it was as simple as that!  These were yummalicious savory goodness!  Cheesy and spicy, but not heavy.  If you have fresh peppers from your garden, first off I am envious of you lucky duck!  Second, you should try these out, you will be happy you did!

Raw Cheddar Sun Dried Tomato Stuffed Jalapenos
Makes 24

Creamy Cheddar Cheese:
2 cups finely shredded, dried coconut
1 cup young coconut meat
1/3 cup water
1 Tbsp lemon juice
1/2 cup nutritional yeast
a pinch turmeric
a pinch sea salt
1/2 tsp probiotic powder

1/2 cup sun dried tomatoes, chopped

12 jalapenos, cut in half lengthwise and seeds removed

To make the cheese, Add the coconut to a high speed blender* and blend until a smooth butter.  combine all ingredients in the blender, and blend until smooth. Place in a bowl, cover, and let sit on the counter in a warm place for 12 hours until it starts to become a little tangy.  Place in the fridge until it firms up a little (to the consistency of spreadable cheese, you want to be able to pipe it).  Stir in the tomatoes.  Place the cheese in a pastry bag or a ziplock back with the corner cut off, and pipe into the prepared jalapenos. Serve!

*Note: this will not work if you do not have a high speed blender strong enough to turn the coconut to butter.

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