Raw Berry Cashew “Cheesecake”

Strawberry raw cashew cheesecake

Cheesecake, especially an unbaked version, is a family favourite for me! When I started consciously eating less dairy, I knew I had to come up with a satisfying alternative to traditional cheesecake.This raw cashew-based desert is decadent and as delicious as the dairy filled cheesecake from my childhood. This recipe can be created with any of your favourite berries but I’ve chosen strawberries in honour of National Strawberry Day. Although this cheesecake recipe is filled with healthy fat and protein, it is high in natural sugar and is best eaten in moderation. 

I prefer to soak the cashews overnight which helps the nut soften and blend smoothly. If you are short on time, a few hours will help, but it won't be as effective. The topping is a similar recipe that I use for my berry jams, and I’ll often make extra and save it in the fridge for later. 

Cheers to all of you cheesecake lovers! 

Michelle xo

Raw Berry Cashew "Cheesecake"

Serves: 8

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prep time: cook time: total time:

ingredients:

Crust
Cheesecake
  • 2 heaping cups raw cashews (soaked overnight)
  • 1 cup coconut milk (canned full fat)
  • 1/4 cup maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons vanilla
  • 1 cup strawberries (fresh or frozen)
Berry Topping
  • 1 1/4 cup fresh or frozen strawberries (thawed)
  • 1 1/2 tablespoon fresh lemon juice
  • 1 1/2 tablespoon chia seeds

DIRECTIONS:

  1. Add Pecans to a food processor or blender and mix into very small pieces. Add the remaining crust ingredients and blend till it becomes sticky and stays together. A few small pieces in the mix is ok.   
  2. Place the crust mixture into a 9" springform pan and push down evenly over the bottom. Due to the coconut oil in the ingredients, you don't need to grease the pan. Set aside.
  3. Add all the cheesecake ingredients (expect the strawberries)  into the blender and mix till smooth.
  4. Place 3/4 of the cheesecake mixture over the crust and put it into the freezer.
  5. Add the cup of strawberries to the blender with the rest of the cheesecake mixture and blend again till smooth.
  6. Add this layer on top of the last and spread it evenly. Place in the freezer to harder.
  7. Mix the berry topping together and save in the fridge till it's time to eat. 
  8. Remove the cheesecake from the freezer 1-2 hours before you serve. Spread the berry topping on when you remove from the freezer or when you serve each piece. 
  9. Keeps well in the fridge for up to a week or keep it in the freezer for longer keeping.
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Energy Date Balls (Nut-Free)

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These amazing date balls are one of the easiest raw snacks to make yet they look like you've put a lot of effort into making. They're naturally sweet and so simple. The recipe is nut free and there are several different options to add to the recipe. I have kept it simple with including some healthy fats and a couple options to change up the flavours. 

These balls travel well which are great for a snack on the run or to include in the kid's lunches. The balls are filled with a lot of natural sugars, so you will want to be cautious of how many your eating so your not getting to much of a sugar kick. I enjoy taking mine with me on hikes and physical adventures where I can easily burn off the sugars and also enjoy the satisfying taste. This is also a fun recipe to let your little ones help make because they can get their hands right in there and it doesn't take long.  

Energy Date Balls (Nut-Free)

Makes: 12 balls

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prep time: cook time: total time:

ingredients:

DIRECTIONS:

  1. Soak the dates in water for 10 minutes.  (Not much longer or they will soak up to much water).
  2. Drain the water and chop the dates into little pieces. Then using your hands squish the dates together.
  3. Add hemp seeds and continue to mix together.
  4. Roll into 12 balls.
  5. Roll the balls in the coconut till the outside is covered.  
  6. The balls will set well over night but they can be eaten as soon as they are made.  Enjoy! 

notes

* Nutritional value per 1 ball
* Try rolling the balls in cacao, matcha or your favourite protein powder to change up the recipe. 
* Option to add any dried fruit or nuts and seeds 
* I often make a double batch if I have others who will be enjoying them with me

calories

45

fat (grams)

1

carbs (grams)

9.4

protein (grams)

.6

sugar (grams)

7.8
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Coconut Berry Bars

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These grain-free, nut-free, vegan squares were created for a little man who has many allergies and finds it hard to find tasty options that are both nut-free, egg/ dairy-free.  They're absolutely packed with berries and really, do I need to say much more?!  The berries give the bars a sweetness and the coconut is the perfect compliment.  

You'll likely notice in my recipes that I like to bake with coconut oil. This healthy fat is packed with nutrients, tastes great and has been known to decrease the affects of Alzheimer's.  Our brains need healthy fat to function.  It was previously believed that all fat is harmful, but that thought has been falsified - good fat (like coconut oil) is necessary for optimal body function and very, very important! 

The fun thing about coconut oil is that it is a liquid when the temperature is above 24°C and a solid when it's below 24°C. This is why I like to keep these squares in the fridge, it helps keep them firm on a hot day. 

Coconut Berry Bars

Makes: 16

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ingredients:

BASE
MIDDLE

DIRECTIONS:

  1. Preheat the oven to 350°F. 
  2. Mix all the base ingredients together well and press into an 8x8 pan sprayed with coconut oil.
  3. Bake the base  for 10 minutes. 
  4. Mix the middle ingredients and place on top of the baked base. 
  5. Bake again for another 20 minutes.
  6. Cut the squares into 16 and let cool before digging in.   

notes

*Nutritional values are based on 1 square.

calories

113

fat (grams)

8.6

carbs (grams)

8.8

protein (grams)

1.2

sugar (grams)

4.1
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Chocolate Chip Cookies

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Soft chocolate chip cookies are my favourite food group!  When I lived in Australia, I had a very difficult time finding soft cookies.  I swear, Australian grocery stores and bakeries shelve only hard, crunchy cookies!  The only place where I could find soft cookies were the ones from Subway - not the healthiest option. 

To satisfy my soft cookie cravings while living abroad, I created a delicious "healthy" - or at least, a more nutrient packed - almond flour soft chocolate chip cookie.  I am obsessed with this recipe and so proud of it!  I hope you all enjoy it as much as I do!  Happy eating! 

Chocolate Chip Cookies

Makes: 15 cookies

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ingredients:

DIRECTIONS:

  1. Preheat oven to 350°F. 
  2. In a medium sized bowl, mix the first six dry ingredients. 
  3. In a small bowl, mix the following four ingredients well. 
  4. Combine the two mixtures and stir well. Fold in the chocolate chips. 
  5. Place in balls on a parchment paper lined baking sheet and press to flatten.  Bake for 9-11 minutes. 

notes

*Nutritional values are per 1 cookie.

calories

194

fat (grams)

13

carbs (grams)

13.8

protein (grams)

5.2

sugar (grams)

6.5
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Peanut Butter Cups

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The combination of peanut butter and chocolate makes me feel oh-so-happy!  I have so many memories of this favourite treat.  My mom used to make the best ever peanut butter squares packed with icing sugar and graham crumbs; as a kid, what wasn't to love!  My version is revised, lacks the sugar high and allows for a more balanced digestion.  These cups are vegan as I use a dairy free dark chocolate chip and I'll often sub the peanut butter for almond or cashew butter.  I always try to use an organic nut butter because nuts are typically sprayed with a large amount of  insecticide.  In my opinion, avoiding conventional nut butter is a healthier option.

Take a closer look at how I make these scrumptious treats in my video below. Happy baking! 

Peanut Butter Cups

Makes: 24 small cups or 12 large cups

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prep time: cook time: total time:

ingredients:

MIDDLE
  • 1/2 cup smooth peanut butter
  • 1/3 cup almond flour
  • 1/2 teaspoon  liquid stevia (you can also use 1-2 tbsp of maple syrup if you don't have stevia on hand however, you may need to add a pinch more almond flour if the batter is too wet).

DIRECTIONS:

  1. Melt chocolate and peanut butter in a small sauce pan on low constantly stirring. When melted divide in half evenly. 
  2. Pour half into the bottoms of lined muffin tins and place in the freezer for a few minutes.
  3. Mix the remainder ingredients and make into 24 balls (12 if your making the large)
  4. Once the chocolate in the tins are hard, place the peanut balls on top and flatten  them out evenly.
  5. Pour the remainder of the chocolate on top of the middle peanut butter and place back into the freezer.
  6. Once chocolate has set, enjoy!!

notes

*I like to keep them in the freezer however, they can also be stored in the fridge.
*Nutritional Values are per 1 peanut butter cup

calories

129

fat (grams)

9.5

carbs (grams)

7

protein (grams)

3.6

sugar (grams)

4.1
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Chewy Lime Macaroons

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Cookies are my weakness! I honestly don't make cookies often because my self control is weak!   This cookie is lemony good and gluten free which makes my tummy a bit happier after an indulgence session!  Make them to share and enjoy the zesty flavour as much as I do (but maybe with a slower rate of consumption...)

Chewy Lime Macaroons

Makes: 12

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ingredients:

DIRECTIONS:

  1. Preheat oven to 350°F. Mix all ingredients in food processor or mixer until blended well. 

  2. Shape into small balls and press flat on a parchment paper lined baking sheet.
  3. Bake for 10-14 minutes or until slightly brown.
  4. Optional to drizzle with melted chocolate
  5. Let cookies sit to cool and harden, then eat up! 

calories

124

fat (grams)

10.3

carbs (grams)

9.6

protein (grams)

1

sugar (grams)

6.3
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