Raw Raspberry Swirl Mini Cheesecakes

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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!

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All raw ingredients, trying out this new local coconut oil.

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Line tins with parchment strips then press your date mixture down coming up about 1/3 of the tins.

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Pour cashew mixture over crust.

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Swirl raspberry with toothpick into filling. Place in freezer.

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Pop out of tins and remove parchment strips.

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Beauties!

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Decorate for pictures 🙂

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Recipe:

Raw Raspberry Mini “Cheesecakes”

Yield: 6 mini cakes

Crust:
•1 cup Whole Almonds
•1 cup Dates, soaked in warm water
•1/4 cup flaked coconut

Filling:
•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

Swirl top:
•1/2 Cup Raspberries  (if frozen, thaw)

Method:
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.

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Enjoy!
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Coconut Peanut Butter Fudge Bites

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These little bites turned out delicious! Raw vegan, paleo and gluten free! I used some of these and crumbled on top of my homemade donuts yesterday (recipe here) Perfect little snacks. Recipe below⬇

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Ingredients:
6 Tbsp Coconut flour
•4 Tbsp almond meal
•2 Tbsp chopped dark chocolate or chocolate chips
•1/3 Cup soft coconut oil
•3 Tbsp maple syrup
•3 Tbsp natural peanut butter

Soften coconut oil and peanut butter (do not melt), mix in maple syrup, set aside. Combine coconut flour, almond meal and chocolate together in separate bowl, mix in coconut/peanut mixture and stir until well incorporated. Line small container with parchment and spread mixture into evenly. Place in freezer for about an hour until firm. Slice into bite size pieces (I made 20). Store in fridge or freezer.

Macros: (20)
Calories: 82 | Fat: 6g | Carbs: 4g | Protein: 1g

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Banana Bread Protein Donuts

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I just recently got my hands on a donut pan and finally got to make some donuts 🍩 These are low in fat and high in protein. Aka Pronuts!

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Recipe:

Ingredients
•1½ cup oats
•½ cup unsweetened applesauce
•½ cup whey protein powder (I used Kaizen Naturals vanilla whey)
•2 really ripe medium bananas
•1Tbsp fresh squeezed lemon juice
•1 tsp pure vanilla extract
•1 tsp baking soda
•1 tsp baking powder
•½ tsp salt
•1 tsp cinnamon
•1 Packet (1 tsp) stevia or 1/4 cup sweetener

Optional Icing:
•Plain fat free greek yogurt
•Vanilla protein powder

Optional toppings:
•Lindt mint dark chocolate, chopped
•Organic sprinkles
•Coconut PB Fudge Bites (recipe here)
•Chopped Nuts

Directions:
Preheat oven to 375ºC and grease donut pan. Blend all ingredients in blender or food processor until smooth and pour batter into ziplock bag, cut corner and pipe into donut pan. Bake for 10-12 minutes. Insert toothpick to ensure donuts are cooked thoroughly after 10mins, if no batter on pick then remove from oven and cool before icing. For icing take a few large scoops of greek yogurt and about 3/4 scoop of vanilla whey and mix until no clumps left. Dip donuts into mixture and top with optional toppings as desired. Makes 10 donuts.

Macros: (includes icing not topping/stevia used)
Calories: 100 | Fat: 1g | Carbs: 16g | Protein: 7g |

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Hope you enjoy!

Chocolate Peanut Butter Eggs

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I used to love eating Reese peanut butter eggs but they are full of sugar and other processed ingredients that I no longer put in my body. I made a healthy version of the Reese egg. No processed sugar and I used 85% dark cacao chocolate. I added peanuts and chopped chocolate to center as well. These are pretty simple to make but can be tricky with coating them … I usually have troubles but with patience you can get it done. Recipe below.

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Recipe:

Ingredients:
•1/2 Cup Peanut Butter
•1/4 Cup Almond Butter
•2 Tbsp Coconut Oil + •1Tbsp to coat
•1 Tbsp Maple Syrup
•1/4 Cup Chopped Peanuts
•2 Tbsp Chopped Dark Chocolate or Chocolate Chips + •100g to Coat (appx. 1 Cup chopped I used Lindt 85% Cacao bar)

Method:
Combine peanut butter, almond butter, 2Tbsp coconut oil and maple syrup in saucepan just until heated to stir together, remove from heat set aside to cool. Chop your peanuts and chocolate and once peanut butter mixture is cooled stir in peanuts and 2 Tbsp chopped chocolate, stir until just combined.  Place mixture in fridge/freezer to cool slightly about 20 minutes. Using 2 spoons create egg shapes with the mixture and place onto parchment paper, repeat with remaining mixture and place back in freezer to keep cool while you start your chocolate. Alternatively you can use chocolate molds or roll and shape with your hands (using your hands you will have to work quick). Melt 100g chocolate in double boiler with 1 Tbsp coconut oil, let cool slightly before coating peanut butter eggs. Coat your eggs with the chocolate using fork and spoon and then place onto clean parchment paper and place in fridge to harden shell. Store in fridge. Makes approximately 12-16 eggs.

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Devour!

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Strawberry Coconut Squares

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These yummy squares taste so fricking amazeballs, I had to share the recipe with you! Hope you enjoy add much as I did! Keep scrolling ⬇⬇⬇

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Recipe:

Strawberry Coconut Squares
🍓
Ingredients:
•½ cup coconut butter
•½ cup coconut oil
•2Tbsp raw honey (maple syrup for vegan)
•2 scoops (62g) vanilla protein powder (I used @KaizenNaturals)
•1 Cup chopped strawberries (about 6 whole)
•½ Cup unsweetened almond milk
•Dark chocolate for drizzle
🍓
Method:
➡Blend vanilla protein, chopped strawberries and almond milk until smooth, set aside.  In double boiler melt coconut butter, coconut oil and honey until no clumps remain.  Pour strawberry protein mixture into coconut mixture and stir until well combined.  Line 8×8 dish with parchment and pour mixture in.  Place in freezer to harden for at least 6 hours. Cut into 16 squares. If desired add layer of chocolate before cutting or drizzle with chocolate. Eat completely frozen 😋🍓👌
🍓
➡Serves 16
Macros per serving:
| Calories: 142 | Protein: 4 | Fat: 12 | Carbs: 5 |

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Healthy Snickers Bars

I have been wanting to make these yummy guilt free bars for a while now. Saint Nicholas stopped by the other night and dropped off some chocolate so it was time to make some healthified snickers!

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Recipe:

Ingredients:

Nougat:
•1/2 cup peanut butter
•2Tbsp VitaFiber (can use agave, honey, maple/rice syrup)
•3Tbsp Oat flour
•Pinch cinnamon & ginger (optional)

Caramel filling:
•1 cup dates, soaked
•1/3 cup water
•1/2 tsp pure vanilla extract
•Pinch pink Himalayan salt

•1/4 cup peanuts

Chocolate shell:
•1 cup dark chocolate, chopped
•2 tsp coconut oil

Method:

Combine all nougat ingredients together with a fork until well combined. Press dough on parchment lined baking sheet and press into a rectangular shape about 1/2″ thick, place in freezer for 30min.

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Prepare caramel filling in food processor, pulsing until you get a creamy caramel texture. Spread caramel over cooled nougat layer.

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Press 1/4 peanuts into caramel.

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Place in freezer for 1-2 hours or overnight like I did. Slice into 12 snack size bars or 6 regular size bars. Prepare chocolate over double boiler. Coat bars with chocolate and place on rack or parchment lined dish, this can get tricky and you will get messy but worth it!

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Place back in freezer to harden shell. Store in fridge or freezer. Enjoy!

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Peanut Butter Cream Stuffed Raweos

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One word … heavenly …

Here’s the recipe ➡

Makes 6 sandwiches

🔽Raweos
•1 cup oats
•1/3 cup almonds
•20 softened dates (or more)
•1/4 cup cacao powder
•1/4 cup coconut butter

🔽PB filling
•1/3 cup plain Greek yogurt
•1/8 cup natural peanut butter
•Dash cinnamon

🔽Pulse almonds in food processor until little bits, add all remaining ingredients until mixture starts to clump together, add more dates if needed. Form into equal sized Cookie shapes and set aside. In small bowl mash peanut butter, cinnamon and yogurt together until well combined. Spoon filling in between each sandwich. Place in fridge to allow to set. Enjoy!

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