Raw Blackberry Mini “Cheesecakes”

Is been a while since I’ve made some raw treats and I have an abundance of blackberries growing so I adapted this recipe from my Raw Raspberry Cheesecakes it’s almost identical 😊 Picked some pansy flowers and chamomile flowers to decorate 🌼


Blackberry Mini “Cheesecakes”

Ingredients:
Crust :
(Extras for bliss balls or bars)
•1 Cup almonds
•1 Cup dates, soaked
•1Tbsp cacao powder
•1/4 Cup shredded coconut

Filling:
•1 Cup raw cashews, soaked overnight or at least 6hrs
•1/2 Cup blackberries
•1/4 Cup raw honey or choice
•1/4 Cup Coconut oil
•1/2 tsp pure vanilla extract
•2Tbsp fresh lemon juice

Top layer:
•3/4 Cup blackberries, mashed
•1/2Tbsp raw honey (optional)
•1Tbsp chia seeds

Method:
Soak dates in hot water for about 20 minutes (fresh medjool dates don’t need to be soaked). Prepare muffin tin by cutting strips of parchment and placing in muffin tin for easy removal or use single silicone cups. In food processor blitz almonds until little bits, add dates, cacao powder and coconut and blitz until you get doughy texture. Portion out 6 tablespoon size balls and press into prepared muffin tins (use the extra dough and roll into balls or form bars for later snacks :). For top layer mash blackberries and honey or blitz in food processor, stir in chia seeds and let rest for about 10 minutes and prepare filling. Clean food processor and combine all filling ingredients until smooth, scraping sides down as needed. Divide evenly between the 6 muffin tins. Spoon top layer evenly over the tops. Place in freezer overnight. Store in freezer and allow 20min to thaw when ready to eat.

Superfood Protein Bars

These homemade protein bars are very easy to make, full of nutrients, peanut butter and chocolate! Of course you could omit the chocolate but I don’t recommend 😉

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They are gluten free, high in protein and vegan when using plant based protein powder. You can also use whey protein if desired.

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Here is the recipe:

Superfood Protein Bars

Ingredients:

•2 Cups large flake oats (divided)
•½ Cup protein powder (I used Vega vanilla)
•½ Cup mini chocolate chips (enjoy life foods)
•½ Cup chia seeds or ground flax (I used ¼ cup of each)
•½ Cup chopped dried fruit or raisins (I used chopped dates)
•1 Cup natural peanut butter
•½ Cup Almond / Coconut milk
•¼ Cup Maple syrup or VitaFiber

Method:

Pulse 1½ cups of oats in food processor until flour consistency (if you have oats ground yield about 1¼ cup grounded). Add all ingredients in bowl and mix with a hand mixer until well combined. Line 8×8 dish with parchment paper and press down evenly. Place in fridge to harden up for about 1 hour. Slice into 18 bars. Drizzle with extra chocolate if desired.

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Dark Chocolate Panaforte

This week’s challenge for a contest I participate on instagram … Creating a yummy healthified Italian dessert.

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I did a little research on different Italian desserts and I stumbled upon Panaforte! An Italian dessert containing fruits, nuts and a whole lotta sugar … I had to healthify it. Back in 1205 this dessert was actually paid to monks and nuns of a local monastery as a tax or tithe which was due on the 7th of February of that year (source-wiki). This dessert is very decadent, spiced nicely and very sticky!

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The final product … keep scrolling for recipe at bottom…

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Popping it out of the pan can be tricky but with a knife around the sides and under bottom it came out not too bad.

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Cut that baby in half! Success!

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Slice it up.

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Use parchment or wax paper to keep separated after sliced.

🍫

Recipe:

Yield: Makes 1 – 4″ round mini cake (cut into 16 pieces)

Ingredients:

•1/2 cup chopped dates
•1/3 cup whole almonds
•1/3 cup shelled pistachios
•1/4 cup spelt flour (or flour of choice)
•2 tsp cacao powder
•30g dark chocolate (I used Lindt 70% cacao – about 4 squares)
•1/4 cup raw honey (use maple syrup or agave for vegan)
•1/4 cup coconut palm sugar
•1 tsp water
•Pinch each cloves, cinnamon, ginger, allspice, nutmeg (all ground)

Method:

1. Preheat oven to 325°. Grease mini 4″ springform pan with coconut oil, set aside. If you don’t have mini springform pan you can use small pie dish just make sure to line with parchment paper or grease well.

2. Chop dates and add to medium bowl with nuts, flour and cacao, mix well.

3. Melt chocolate over double boiler or microwave until just melted. Set aside and start honey mixture right away.

4. Mix honey, coconut sugar, water and spices in saucepan over medium high heat. Bring to boil, remove from heat immediately and stir in melted chocolate, mix until well combined. Pour over flour/nut mixture and combine well, things will get sticky. I used metal spoon to incorporate well.

5. Press mixture into prepared dish and press down (may need some parchment) with spoon.

6. Bake in preheated oven for 15 minutes. Remove from oven and cool on wire rack. Once chilled place in fridge overnight or for at least 6-8 hours.

7. Remove from pan, using knife down sides and under bottom to get out. Slice immediately (I sliced into 16 pieces). Store in fridge. Use wax or parchment paper to separate as they will stick together.

Enjoy!

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