Raw Blueberry Cheesecake

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HAPPY JULY 4TH!!! I started this holiday off right by prepping early morning…and bam (like a firework), this cake is crowd worthy! Can’t wait to slice this up & serve it tonight!

Before getting started on this tasty patriotic dish, we need to do a lil’ prep work

  • Grab a small bowl, add in 2C of raw cashews & cover with water – soak for 4 to 6hrs (no more then 6hrs)
  • Peel 3 bananas & cut each one in thirds – set the cut bananas on plate & stick in freezer
  • Wash 1pint of fresh blueberries, put back in container & stick in freezer

Once the cashews are soaked & the fruit is frozen you can continue on to the goodness…

For the base layer of the cake:

  1. Put 1.5C raw almonds into a food processor & blend until they are nicely crushed
  2. Once almonds are crushed add 2.5C pitted dates to the food processor & blend until sticky mix forms
  3. Remove sticky mix from food processor and press into cake tin firmly with your fingers, forming the base layer of the cake
  4. Let set in freezer for 1hr

For the middle layer of the cake:

  1. Add the following into your blender: 2C soaked cashews, 2 frozen overripe bananas, 1/2C maple syrup, 1/3C fresh apple juice & 1t cinnamon – blend until smooth & creamy
  2. Take the base layer out of the freezer & pour 3/4 of this mix over the crust (leave remaining 1/4 mix in blender)
  3. Smooth out middle layer & stick back in the freezer for 2ominutes

For the top layer of the cake:

  1. After the middle layer has set for 20minutes add the following to the left over middle layer mix in the blender: 1C frozen blueberries, 1C chopped strawberries, 1 frozen banana, 4 pitted dates, 1T maple syrup & 1t cinnamon – blend til smooth & pour over middle layer
  2. Smooth out top layer, stick back in freezer & let set for at least 2hrs

Make sure to let this cake sit out for a few minutes before serving & don’t forget to top with frozen blueberries before cutting into it! I’m drooling with excitement to slice into this later tonight!!

Nutritional Info Per Serving (Serves 10): 350 calories – 13 grams of fat – 56 carbs – 7 grams of protein

Continue reading for ingredient list & original recipe…

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Cacao Bites (yes another one!)

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Another date ball? Yes sir. We finished off the batch of  banana bread bites quickly and were anxious for more. If the first recipe intrigued you, I guarantee this bad boy will have your mouth watering. Hope you enjoy!

On to the recipe…

  1. In a food processor blend 2C almonds
  2. Once blended add in 6 pitted dates, 1/2C raisins, 3/4C unsweetened cacao powder, 3T maple syrup, 3T water, 1T coconut oil & a pinch of himalayan salt – blend until smooth consistency (~1-5minutes dependent on your texture preference)
  3. Roll out mini date balls with your hands (roughly the size of a ping pong ball)
  4. Dip the bites into raw/unsweetened shredded coconut flakes & set aside

These definitely have more of a dessert twist to them than the banana bread bites, but who says you cant have dessert any time of the day? Like the other recipe I placed the bites in a zip-lock baggie & stuck in the freezer. Perfectly chewy & no thawing required!

Nutritional Info Per Bite (Makes 30): 70 calories – 4 grams of fat – 8 carbs – 2 grams of protein

Continue reading for ingredient list & original recipe…

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No Bake Banana Bread Bites

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Whoooooey, what a trip! No spoilers on it yet, I am waiting on the group to send me all the pictures – then a post will come! Can not wait to share the goodness of Israel, it was a trip of a lifetime and I will for sure be going back again!

With that said, hello medjool dates! I will take them for breakfast, lunch, dinner or a snack! These babies were everywhere in Tel Aviv so I sure got my fix in & still have my cravings going strong for them. Hope you enjoy!

First step is to “pop” some amaranth:

  1. Grab a skillet (no oil), put on high & add 1T amaranth grains for 15-20seconds (until they pop). Remove popped amaranth & continue this process until you have 1C popped amaranth. 
  2. There is no #2…just know that all the grains do not have to pop, so don’t be nervous of such an easy process!

Then, to make the banana bread balls:

  1. In a food processor add: 1 banana, 3/4C pitted dates, 1/2C popped amaranth (half of what you popped), 1/2C walnuts, 1/4C ground sesame seeds, 2t cinnamon, 1/2t nutmeg & salt to taste
  2. Blend until mixture is consistent (~1 to 5 minutes, dependent on your texture preference)
  3. Remove blend & put on a clean surface
  4. Roll out mini banana bread balls with your hands (roughly the size of a ping pong ball)
  5. Dip the banana bread balls into the other 1/2C popped amaranth & set aside

I placed the banana brad balls in a zip-lock baggie & stuck in the freezer. You can eat them right out of the freezer too – they are perfectly chewy, no thawing required! Hope you enjoy these tasty bites!

Nutritional Info Per Ball (Makes 14): 95 calories – 4.5 grams of fat – 13 carbs – 2 grams of protein

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