I’ve been wanting to make these for a while now. Finally got a big bucket of cashews on sale and decided to make them! Step by step instructions and recipe below … keep scrolling. Delicious!
All raw ingredients, trying out this new local coconut oil.
Line tins with parchment strips then press your date mixture down coming up about 1/3 of the tins.
Pour cashew mixture over crust.
Swirl raspberry with toothpick into filling. Place in freezer.
Pop out of tins and remove parchment strips.
Decorate for pictures 🙂
Raw Raspberry Mini “Cheesecakes”
Yield: 6 mini cakes
•1 cup Whole Almonds
•1 cup Dates, soaked in warm water
•1/4 cup flaked coconut
•1 cup Raw Cashews, soaked for at least 6 hours in cold water
•1/2 cup Frozen raspberries
•1/4 cup Raw honey, melted
•1/4 cup Virgin Coconut Oil, melted
•1/2 tsp pure Vanilla Extract
•2Tbsp Fresh squeezed lemon juice
•1/2 Cup Raspberries (if frozen, thaw)
1. Soak cashews for at least 6 hours in water. Pit and soak dates for 20 minutes.
2.In food processor pulse almonds and flaked coconut until crumbly, add soaked dates and process until you get sticky dough like texture.
3. Line muffin tin with strips of parchment for easy removal. Divide date mixture into 6 portions (I actually had extra that I used for “LÄRA Bars”) and press into bottom of prepared tins, coming up about 1/3 of the tins. Set aside.
4. Melt honey and coconut oil. In clean food processor process all filling ingredients until smooth. Divide over the 6 prepared crusts. Set aside and work quick with next step.
5. Process or blend your raspberries until liquidy. Divide over 6 prepared fillings and swirl in with toothpick. Place in freezer for at least 4 hours. I set mine overnight.
6. Pop out of muffin tins and peel off parchment. Sit out for 20 minutes before enjoying. Store in freezer.
So I recently bought coconut butter … coconut manna … coconut meat puree … whatever you may call it because I have never tried it before. Yep there’s a first time for everything, I did some extensive research on it and plan to make my own once I get a new food processor! Anyway I made some delicious coconut butter and peanut butter cups with some chocolate of course! Here is the recipe below these mouth watering images➡
•½ cup coconut butter, melted
•1 Tbsp coconut oil, melted
•½ tsp pure vanilla extract
•½ tsp agave, honey, coconut cane sugar (optional)
➡Chocolate PB filling:
•¼ cup natural crunchy peanut butter
•1Tbsp cacao powder
•1 tsp agave
•Pinch pink Himalayan salt
Combine all ingredients for chocolate PB filling in small bowl with fork, set aside.
Melt your coconut butter (I put my coconut butter jar in cold water in
saucepan and slowly heat up until melted, you can use double boiler if preferred) and coconut oil. Combine coconut butter and coconut oil in food processor until combined about 20 seconds. Add vanilla and sweetener of choice (it will get thick as soon as you start processing if you are using liquid sweetener), process for about 3-5 minutes until smooth. Line mini muffin tin with 10 liners, add appx 1-1/2tsp of coconut mixture to bottom of each one, then take about 1tsp of the chocolate PB mixture, create small ball and place on top of each cup. Top with appx 1-1/2tsp of coconut mixture and gently spread out to level. Sprinkle with cacao nibs or coconut if desired. Place in freezer for 20minutes to set and store in fridge.
If you are using a liquid sweetner the coconut butter will go solid once you start processing, if you process for appx 5 min it does smooth out. It will still work with a slightly thicker texture just work it as you go. 🙂
These little Truffles are amazing! You need to make them ASAP. They are vegan, raw, gluten free, sugar free and paleo. Yum Yum!
•1 Cup finely grated carrots
•½ Cup Medjool dates, soaked
•½ Cup ground almonds
•½ Cup nuts (I used walnuts and pumpkin seeds)
•1Tbsp peanut butter
•1Tbsp flaxseed meal
•2tsp Pure vanilla extract
•¼ tsp cinnamon
•⅛ tsp pink salt
•⅓ Cup chopped dark chocolate (I used Lindt 85% cacao and caramel & sea salt)
•1tsp coconut oil
Note: I ran out of chocolate so maybe up the chocolate to ½ cup. I was able to drizzle over remaining balls which was good too.
Carrot Cake Directions:
Process dates in food processor until creamy. Add all remaining ingredients and pulse until combined. Roll into 2tsp balls and place on parchment lined baking sheet. Place in freezer, start chocolate.
Using double boiler melt half of the chocolate until just melted, remove from heat and add remaining chocolate and coconut oil, stir until melted. Dip cooled balls using fork to get all sides and place back on parchment lined baking sheet. Flash freeze for 5 minutes, taste one, take picture and store in fridge if there are any left 😋
Yields: 26 balls
I am in love with chia seeds, I try to incorporate them into my meals as much as possible. Chia seeds are packed with omega-3 fatty acids, these fats are important for brain health. They are also a great sources of dietary fibre, adding these gems to your diet is an easy way to ensure you are getting a good dose of fibre. They have many more excellent benefits that I could go on but I know you all want the recipe so here it is↓↓↓
•1Cup almond milk
•1tsp agave syrup
•1Tbsp cocao powder
•1Tbsp peanut butter
•1/4Cup chia seeds
Blend almond milk, agave, cocao, PB and banana until well combined. Pour over chia seeds in container with lid and shake up (can also stir), place in fridge for few hours or overnight. Blend raspberries with splash of water and layer with chia pudding. Enjoy ♡
This tofu cheesecake is completely raw, vegan & gluten free! My latest creation for dessert diaries challenge on instagram. Recipe as follows→
Yields: 2 mini springform pans
•1/4C almonds or nuts of choice
•15 pitted dates
•1 package medium-firm tofu (350g)
•1 scoop vanilla bean vegan protein
•1tsp xantham gum
•1 ripe banana
•2Tbsp fresh squeezed lemon juice
1. Pulse nuts in food processor until small bits, add dates and process again until you can press together with your hands. Press into springform pans, set aside.
2. Drain and dry tofu with paper towel, process in food processor with rest of ingredients except blueberries, blend until smooth.
3. Pour half of mixture on top of crusts. Add blueberries to other half and process once more until blueberries well incorporated. Pour remainder on top between two cakes. Refrigerate at least 8 hours.
4. To serve open pan and use butter knife around sides to loosen from sides, I used spatula to lift onto plate. Top with more blueberries. Enjoy♡
Yummy raw tarts made with cashews! These treats are raw, vegan, gluten free, sugar free and guilt free!
Recipe as follows:
Makes 4 tarts (4″x4″)
- 3/4C Raw cashews, soaked for at least 4 hours, then drained and rinsed
- 1/2C coconut milk
- 1Tbsp agave syrup
- 1/2tsp pure vanilla extract
- Pinch pink Himalayan salt
- beet powder or beet juice for coloring
- 1/4C dates, soaked 10min in warm water
- 1/2C almonds
- 1/4C shredded coconut
- 1Tbsp coconut oil, melted
- Pinch pink Himalayan salt
- Soak your cashews.
- To create the crust first process nuts in food processor until small bits, then add dates and coconut and process until dates chopped. Stir in salt and coconut oil. Place in fridge.
- Blend soaked cashews and coconut milk in blender until smooth, add agave, vanilla and salt and blend. Add the beet powder or juice 1tsp at a time until desired color is achieved (I used 5 tsp of beet juice). Place in fridge to chill.
- Divide crust mixture into 4 parts and press into tart pans, spoon filling over top and place in fridge to chill and set for about 1hr. Garnish with fresh berries and serve.