Desserts
Raw Cheesecake Recipe
Filling
Instructions
In a bowl, cover the cashews with water and let soak 8 hours or overnight. Drain and pat dry. Combine all ingredients (including the 1/4 cup water) in a high-quality food processor or Vitamix and process for 6-7 minutes, stopping occasionally to scrape down the sides. Pour into a crust
Crust
Instructions
Combine all crust ingredients except water in a high-quality food processor (not a blender) until fine crumbles form. If the mixture is too dry, add the water. Line a round 9-inch springform pan with parchment paper and press the crust mixture into pan. Cover and freeze for at least a couple hours. Store the raw cheesecake in the freezer for up to 2 weeks, and thaw 10-20 minutes before serving.
Filling
- 2 1/2 cups raw cashews or macadamia nuts
- 1 tbsp vanilla bean paste or 2 tsp pure vanilla extract
- 1/2 cup pure maple syrup or honey
- 1/4 cup + 1 tbsp melted virgin coconut oil
- 1/2 cup lemon juice
- 1/4 cup water (plus more for soaking cashews)
- 1/8 tsp salt
- optional: Blend strawberries with a little sweetener of choice for a sauce or shave vegan/sugar free chocolate on top
Instructions
In a bowl, cover the cashews with water and let soak 8 hours or overnight. Drain and pat dry. Combine all ingredients (including the 1/4 cup water) in a high-quality food processor or Vitamix and process for 6-7 minutes, stopping occasionally to scrape down the sides. Pour into a crust
Crust
- 1 cup pitted dates
- 2 cups raw almonds
- 1/16 tsp salt
- 1/4 tsp pure vanilla extract
- up to 1 tbsp water, if needed
Instructions
Combine all crust ingredients except water in a high-quality food processor (not a blender) until fine crumbles form. If the mixture is too dry, add the water. Line a round 9-inch springform pan with parchment paper and press the crust mixture into pan. Cover and freeze for at least a couple hours. Store the raw cheesecake in the freezer for up to 2 weeks, and thaw 10-20 minutes before serving.
No-Bake Brownies
Ingredients:
Cook sweet potato in oven or toaster oven until they are soft.
Mix nut butter, mashed sweet potato, and honey/maple syrup together in a bowl.
Sift in cocoa powder and coconut flour and mix together.
Put in dish and make frosting.
Chocolate Frosting
Ingredients
Melt down coconut oil and mix all ingredients together and spread on top of brownies.
Tips: Melt coconut oil in a double boiler to prevent oil from getting to hot
Add cocoa powder last and quickly pour mixture on top of no bake brownie to prevent frosting from splitting and clumping
Put it in the fridge and wait at least 30 minutes before eating.
Ingredients:
- 1/2 cup coconut flour, sifted
- 1/2 cup unsweetened cocoa powder, sifted
- 1/2 cup unsweetened nut butter (we recommend unsweetened Almond butter)
- 3/4 cup of maple syrup or honey
- 1/2 cup mashed sweet potato
Cook sweet potato in oven or toaster oven until they are soft.
Mix nut butter, mashed sweet potato, and honey/maple syrup together in a bowl.
Sift in cocoa powder and coconut flour and mix together.
Put in dish and make frosting.
Chocolate Frosting
Ingredients
- 1/2 cup cocoa power
- 1/4 cup coconut oil
- 3 Tbsp maple syrup or honey
- pinch of vanilla extract
Melt down coconut oil and mix all ingredients together and spread on top of brownies.
Tips: Melt coconut oil in a double boiler to prevent oil from getting to hot
Add cocoa powder last and quickly pour mixture on top of no bake brownie to prevent frosting from splitting and clumping
Put it in the fridge and wait at least 30 minutes before eating.
Sweet Potato Cookies
Ingredients:
Preheat oven to 350 Degrees. Line baking sheet with parchment paper
Use a food processor or blender to pulse oats 5-6 times (until roughly chopped)
In a large bowl and mix chopped oat, almond flour, ginger, cinnamon, baking powder, and salt
In a separate bowl, mix sweet potato puree, maple syrup, coconut oil, vanilla, and raisins
Fold dry mixture into wet and stir until blended (dough should be thick)
Use 1/4 cup or less to measure out cookies and space 1 inch apart, lightly press dough down
Bake 25-30 minutes or until bottoms are a deep golden brown (less time if cookies are smaller)
Ingredients:
- 3 cups Old-Fashioned Rolled Oats
- 1 cup Almond Flour or Almond Meal
- 1 Tbsp grated fresh Ginger or 1 tsp ground Ginger
- 2 tsp ground Cinnamon
- 1/2 tsp Baking Powder
- 1/2 tsp Sea Salt
- 1 cup orange skin Sweet Potato puree or canned Pumpkin
- 1/2 cup Maple Syrup or Honey
- 1/2 cup melted Coconut Oil
- 1 tsp Vanilla Extract
- 1/2 cup Raisins
- Optional: extra dried fruit or chopped nuts
Preheat oven to 350 Degrees. Line baking sheet with parchment paper
Use a food processor or blender to pulse oats 5-6 times (until roughly chopped)
In a large bowl and mix chopped oat, almond flour, ginger, cinnamon, baking powder, and salt
In a separate bowl, mix sweet potato puree, maple syrup, coconut oil, vanilla, and raisins
Fold dry mixture into wet and stir until blended (dough should be thick)
Use 1/4 cup or less to measure out cookies and space 1 inch apart, lightly press dough down
Bake 25-30 minutes or until bottoms are a deep golden brown (less time if cookies are smaller)
No-Bake Chocolate Macaroons
Ingredients:
Mix all ingredients together
Form into balls
Put on a baking sheet with wax paper (to prevent sticking) and freeze overnight
Ingredients:
- 2 cups of coconut
- 1 cup of peanut butter
- 1/2 cup coconut oil
- 1 1/2 -2 Tbsp maple syrup
- 3 Tbsp cocoa powder
Mix all ingredients together
Form into balls
Put on a baking sheet with wax paper (to prevent sticking) and freeze overnight