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.
Wowzers this was a hit! I love easy dinners and this was pretty easy to make. I adapted the recipe from Popular Paleo with few alterations. My version below.
•1lb grass fed ground beef
•2 large handfuls baby spinach
•1Cup carrots, diced
•1Cup parsnip, diced
•1-1/2Cups zucchini, diced
•1-1/2Cups green bell pepper, diced
•4 mushrooms, sliced
•1/2 medium yellow onion, diced
•3 cloves garlic, minced
•14oz can organic diced tomatoes
•1Tbsp bacon fat
•1/4Cup homemade taco seasoning
•5Cups shredded sweet potatoes/yams
•1/3Cup coconut oil, melted
•1/2tsp onion powder
•1/2tsp chili powder
•1/2tsp ground coriander
•Salt and pepper
Garnish: Cilantro, avocado, hot sauce
1. Preheat oven to 375ºF.
2. Chop all veggies, melt fat in large saucepan over medium heat and add all veggies except spinach. Sauté until just tender then add spinach and cook until spinach is wilted. Remove veggies from pan and set aside.
3. In same pan cook ground beef with taco seasoning until well done.
4. While ground beef is cooking peel and grate sweet potatoes (I used my handy food processor with the grating disk). Immediately pour melted coconut oil over potatoes and toss with hands. Sprinkle the onion powder, chili powder, ground coriander and S&P over potatoes and toss until well combined. Set aside.
5. Once beef is done add the vegetable mixture and diced tomatoes to pan and cook for few more minutes to let flavors develop.
6. Transfer the veggie/meat mixture to a large baking dish (I used my dutch oven-you will need a pan at least 9×13″ big). Top with seasoned sweet potatoes.
7. Cover and bake in preheated oven for 30min. Remove cover and broil for 5min. Let stand 10min.
8. Serve and garnish.
So I’m on day 17 of whole30 and am thinking about different ways to eat eggs as I have them every day. Last night I was planning today’s meals and came up with this idea spreading mashed yam on the bottom of a dish then adding a sausage patty in the centre then adding two eggs on top and bake. I originally thought of doing in muffin cups but knew the eggs wouldn’t fit so thought of using large size ramekins. I decided to do both ways and to leave the eggs out in muffin cups. There were a few steps to get this done but it is definately worth the wait! See below for the details.
•2 medium Yams, peeled and cubed
•1Tbsp coconut oil
•1lb ground pork
•1tsp Dried Sage
•1tsp Dried Thyme
•1tsp Dried Oregano
•1/2tsp Onion powder
•1/2tsp Garlic powder
•1/2tsp red pepper flakes
•1/4tsp pink Himalayan salt
•1/2tsp fresh ground pepper
•5 thin slices Zucchini, chopped
•1/3 Bell pepper, chopped
1. Boil cubed yams until just tender about 10 minutes once done mash with coconut oil.
2. While yams are boiling combine pork and all seasonings together in bowl until well combined. Preheat frying pan to medium heat and make sausage patties the size round of your dish you are using (I used 2 – 4″ ramekins and 9 square muffin cups). Fry few minutes per side, it’s ok if still pink you will be baking.
3.Chop your zucchini and pepper into little pieces and set aside. Preheat oven too 400°F. Grease your dishes and place on baking sheet, I used coconut oil. Now you can assemble it.
4. First place dollop of Yam in dish, using a spoon spread yam up sides and creating a well in center, repeat with remaining dishes. Take sausage patty and place in centre of each dish then bake in oven for 15 minutes.
5. Remove from oven, sprinkle chopped bell pepper and zucchini over each dish. Crack two eggs in your ramekin size dishes and bake again 10-15 more minutes until eggs are cooked to your liking.
6. Remove from oven, let stand 5-10 minutes. Enjoy.
○Serves 2 plus mini muffin size bakes can be used for snacks or other meals for the week.
Last night’s dinner was amazing I decided to share with you all! Here’s what you’ll need➡
•2 Chicken breasts
•1/2 bell pepper, chopped
•4 sprigs fresh thyme
•2 small sprigs rosemary
•1/4 cup mozzarella, shredded (omit for paleo)
•4 thinly sliced prosciutto
•Large Yam (optional side)
In small bowl combine bell pepper, thyme, mozzarella and half of lemon squeezed. Slice remaining lemon for stuffing.
Depending on your chicken breast you may have to slice down center and stuff that way, my chicken breast was quite thin so I was able to roll it with the stuffing in it.
Stuff one chicken with 1/2 mozza mixture, sprig of rosemary, 4 asparagus and lemon slice, roll it up and wrap it with prosciutto, tie together with cooking string, repeat for 2nd piece. Bake in preheated oven for 35-45min depending how thick your chicken is but just cook it until no longer pink. Serve with side of Yam or other side of choice. Enjoy ✌
Note: When eating chicken pull out sprig of rosemary and lemon slice unless you like the strong flavor.
If you have ever had an iced capp from Timmies or any iced capp for that matter, these squares taste just like one!
They are raw, vegan, gluten free, paleo, just straight up delicious!
I know you want the recipe so here it is
•1 cup almonds
•1 cup hazelnuts
•1½ cups dates, pitted
•1 Tbsp coconut oil
•1½ cups cashews, soaked overnight
•½ cup coconut milk
•2 Tbsp coconut oil
•2 Tbsp agave
•2 tsp pure vanilla extract
•2 shots espresso, cooled
▶Prepare 2 shots of espresso and place in fridge to cool. Line 8×8 pan with parchment paper. Prepare your base, pulse nuts in food processor until little bits, add dates and coconut oil and combine until you have a sticky dough like texture, add more dates if needed. Press mixture into parchment lined dish and place in freezer. Prepare top layer, combine all ingredients in food processor until smooth texture, pour over base and place back in freezer for at least 4 hours. Slice when frozen and let sit for about 45min before serving. Dust with cacao powder if desired. Store in freezer.
Yield: 16 squares
Cal: 226 | Carbs: 17g (sugar 11g) | Fat: 17g | Protein: 5g
Wow these turned out sooo good! When they are frozen they taste like fudgicles with a brownie bottom. Sooo yummy! Many friends enjoyed this treat.
Here’s the recipe→
Fudgy base ingredients:
•1 cup soaked dates
•1/2 cup almonds
•1/2 cup hazelnuts
•3 Tbsp Cacao powder
•1 tsp pure vanilla extract
•1 Tbsp agave nectar
•Pinch of Himalayan salt or sea salt
Chocolate Coconut Mousse Ingredients:
•2 cans full fat coconut milk, refrigerated (only need “cream” from 1 can)
•1/4 cup Cacao powder
•3 Tbsp agave nectar
•1/2 tsp xantham gum (optional – see notes)
1. Start with fudgy base. Soak your dates for about 15min. Place nuts in food processor and process until small bits. Add remaining ingredients and process until you get a dough like texture. Have 12 large muffin liners and divide batter between the 12 evenly. Press down evenly with spoon or small flat cup. Place in freezer.
2. Refrigerate your coconut milk for at least 12 hours. Combine all ingredients for mousse layer in food processor using one full can of coconut milk and scrape the top layer of 2nd can of coconut “cream” off the top, reserving the water for later use (i used in smoothie). Put xantham gum in after all combined and blend until whipped. Pour over fudgy base. Place in freezer for about 45min before enjoying. I like to have it little thawed out so it’s more moussy.
Note: If you don’t use xantham gum it wont be as pudding like but will still taste the same, you will also have to enjoy fully frozen. Freeze for at least 2 hours before enjoying.
Store in freezer and let thaw a little bit before enjoying.
Macros per serving:
Calories 160 | Carbs 19g | Fat 9g | Protein 3g
My old time favorite made healthy! Loved baking and eating scones back in the day but they were filled with refined flour and sugar so I have created a healthier version, recipe as follows.
•1/4 cup coconut oil
•1/4 cup xylitol
•1/4 cup almond milk
•1 cup oat flour
•1/2 cup almond meal
•2Tbsp cornstarch or arrowroot powder
•1/4 cup unsweet shredded coconut
•1 tsp baking powder
•3/4 cup blueberries
Preheat oven to 350ºF and line 9″ round pan with parchment paper. With electric hand mixer beat egg, coconut oil, xylitol, milk and vanilla until well combined. In separate bowl combine remaining ingredients except blueberries until well combined. Add dry to wet and beat until well combined. Fold in blueberries carefully (if you use frozen berries, thaw out, rinse and pat dry before folding in). Press batter into parchment lined dish (it may not go all the way to edges) and bake 35-40 minutes. Makes 8 servings
220 calories | 22g carbs | 15g fat | 4g protein