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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Pumpkin Gingerbread Cupcakes with Spiced Buttercream Icing

gingerbread cupcake

Yum in the tum for real. This is one heck of a tasty recipe that I made for the holidays – brought to our families Thanksgiving dinner & my hubs office for treats before Christmas break. Let me tell you…I was a hit, on both occasions! Next holiday season I will take a better picture – this one doesn’t even do it justice!

  • Preheat oven to 350degrees
  • Toast 1/2C walnuts for 10minutes or until golden – set aside
  • In large bowl mix:  1 & 2/3C all purpose flour, 1 & 1/4t baking soda, 2t pumpkin pie spice, 1t salt, 1t baking powder & 1/8t ground cloves
  • In a medium bowl add: 1 can pumpkin (NOT canned pumpkin pie), 3T maple syrup, 3/4C sugar, 1/3C softened coconut oil, 1/4C molasses & a chia egg (1T chia seeds/3T water)
  • Add wet mixture into dry bowl & blend all together – fold in walnuts
  • Line pan with baking cups & place in oven for 50-60minutes or until toothpick comes out clean – set cupcakes on wire rack to cool

While cupcakes are baking away make the ever so tasty buttercream! Watch out, if you taste test you won’t stop tasting!

  • In food processor blend 1/2C softened Earth Balance original, 1 & 3/4C confectioners sugar, 1t vanilla extract, 1T pumpkin pie spice & 1T almond milk
  • Scrape sides when needed – add more almond milk if necessary
  • Set aside & wait for the cupcakes to cool before icing

This is def a higher calories dessert…cause you all know I am going in for seconds with this one. However, it is the holidays & this is such a scrumptious treat – INDULGE!

Find original recipe here.

Nutritional Info Per Cupcake w Icing (16 Cupcakes): 290 calories – 13 grams of fat – 40 carbs – 3 grams of protein
 
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