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Thanksgiving Leftover Casserole

November 23, 2018

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Berry Cardamom Citrus "Cheesecake" Squares




Makes 12 squares





1/2 cup raw almonds  


3/4 cup gf rolled oats 


1 cup medjool or deglet dates 


1/4 teaspoon cardamom 


1 teaspoon cinnamon


1/2 cup fresh blueberries 


Quick Berry Compote Layer- 


3/4 cup fresh blueberries 


2 tablespoons maple syrup 


2 teaspoons corn starch


"Cheesecake" Batter-


1/3 cup maple syrup


1 tablespoon orange zest


1/2 cup full fat coconut milk


1/4 teaspoon himalayan salt


3 tablespoons coconut oil, melted and cooled


2 tablespoons lemon juice


1 teaspoon vanilla extract


1 1/2 cups raw cashews, soaked overnight and drained


Optional Blue/Lavender Swirl- 


1/4 cup cheesecake batter

1 1/2 teaspoons butterfly pea flower powder 





Line a small baking dish with parchment paper and set aside.


In a food processor, pulse all crust ingredients until well incorporated. The mixture should be thick and stick together when pressed. Grab your prepared baking dish and evenly press/spread the crust across the parchment paper. Pop your crust into the freezer for 20 minutes.


Meanwhile, get started on the berry compote layer. Add all ingredients to a small high-powered blender, and blend till smooth and slightly thick...the consistency should resemble a loose jam. Set aside.


For the cheesecake batter, add all ingredients to a large high-powered blender and blend till smooth and creamy. If you want your cheesecake squares to have swirls, set aside most of your cheesecake batter in another container, leaving 1/4 cup in the blender. Add your butterfly pea flower powder to the remaining batter and blend till smooth. Place your blue/lavender batter in a separate bowl.



Remove the prepared crust from the freezer and evenly spread your berry compote across the surface of the crust (you may reserve some ( 2-3 teaspoons)of the compote to swirl into your cheesecake later). Pour your cheesecake batter over the crust, ensuring that it spreads evenly. If you choose to add swirls to your cheesecake: add small dollops of the reserved blue batter as well as the remaining berry compote and swirl with a toothpick or chopstick. 


Place your cheesecake in the freezer for at least 6 hours or overnight. When ready to eat, allow to thaw at room temperature for 20 minutes.   


Enjoy! ♡🍴


* for best results, cover and store in the freezer for up to a week.
















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