Raw mini passionfruit cheesecakes (GF)

With a kitchen wafting with the aroma of passionfruit, I knew it was an apt time to make a dessert. Straight up – Mr B requests cheesecake… so that is exactly what I created.

With no cooking required, these raw little cuties will take you no time at all – alas, the setting time…

To ensure passionfruit are at their ripest (and best), use when they are wrinkly and you can literally smell them through their skins.

Passionfruit are rich in the water soluble antioxidant – vitamin C, or ascorbic acid and fibre.

This recipe can be made vegan by omitting the honey and replacing with maple syrup.

ingredients

base

1/2 cup raw almonds

10 pitted dates

1/4 cup lupin flakes

pinch himalayan sea salt

cheesecake

1 & 1/2 cups raw cashews (soaked for a few hours & drained)

1/2 cup extra virgin organic coconut oil

2 tbsp raw honey

juice 1/2 lemon

1/2 cup organic coconut milk

1 vanilla bean

6 drops DOTERRA wild orange oil

6 passionfruit *pulp

method

In a food processor, blitz the base ingredients until they are fully combined – and a crumb like consistency. It should stick together between your fingers.

Divide the base between 6 small glasses or mini jars and press firmly, until compact.

Place the glasses in the fridge.

Rinse out the food processor and add the cashews. Blend for 5 or so minutes, or until creamy.

Add the remaining cheesecake ingredients and blitz until silky smooth. Pour the cheesecake mix over the bases in the 6 glasses and return to the fridge.

Cut the passionfruit in halves, scoop out the flesh and into a small bowl. Divide the pulp over the top of each of the mini cheesecakes and return to the fridge for a couple of hours before serving.

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Choc Crackle Slice (GF, DF)

This recipe conjuers up memories of eating chocolate (and not so nutritious) crackles, as a child. It is very rich, hence why I cut into bite size portions…perfect for that little go-to treat. I’m usually good after 2 small squares!

Eating wholesome, natural sweets – with good quality ingredients and good fats are going to nourish your body and leave you feeling satisfied, unlike their processed counterparts. This is real food, gluten and dairy free.

 

YOU WILL NEED:

slice
1 cup dates
1/4 cup organic coconut flakes (unsweetened)
1/4 cup almonds (soaked)
2 tbsp organic raw cacao powder
1 tbsp coconut oil (raw)
1 tbsp maple syrup
1 vanilla bean
1/4 cup cashews (roasted and lightly salted)

 

topping

1/2 cup coconut oil (raw)
1/2 cup organic raw cacao powder
1 tbsp maple syrup

Line a small square pan with baking paper.

Place all of the ingredients (except the cashews) in a high powered food processor and blitz until combined. Add the cashews and pulse a few times (you want the cashews to stay fairly chunky).

Press into the lined pan and refrigerate.

Melt the coconut oil in a saucepan over a low heat. Remove from the heat and stir in the cacao powder and maple syrup.

Gently pour over your slice and place in the refrigerator immediately to set.

Cut into bite-sized squares.

Enjoy with an espresso!

*If you want this to be totally raw, add raw cashews instead of roasting.

 

Banana & Chocolate Fudge Squares (RAW, Vegan, GF)

Fudge, fudge, fudge! Super healthy. Raw. No bake. Just blitz, assemble and freeze.

Fudgey, rich and decadent, chilled in the box.

Best served immediately!


YOU WILL NEED:

base

1 cup dates (soaked & drained)
1/2 cup raw almonds
1/4 cup raw hazelnuts
1/4 cup organic raw cacao powder

topping

2 ripe bananas
1 avo
3 tbsp almond butter
1/4 cup organic raw cacao powder
3-4 tbsp maple syrup
1 tbsp coconut oil
pinch vanilla bean powder
pinch himalayan sea salt

raw cacao nibs *to serve

Grease & line an 8×8 square pan.

Place all of the base ingredients in a food processor and pulse until the mixture comes together in a ball.

Gently press into the lined pan with a spoon.

Rinse your food processor.

Blitz the topping ingredients until thick and smooth consistency.

Smear over the base and smooth out.

Place in the freezer for at least an hour. Cut into squares.

To serve, sprinkle with cacao nibs.

Store in the freezer.