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Berry Cardamom Citrus "Cheesecake" Squares

 

 

 

Makes 12 squares

Ingredients:

 

Crust-

 

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 

 

 

How-To:

 

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.

 

ASSEMBLY:


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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