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Vegan Blueberry Yogurt Cheesecake

Vegan Blueberry Yogurt Cheesecake

Healthy paleo yogurt cheesecake recipe. Incredibly creamy and satisfying! Filled with a tangy and sweet creamy yogurt filling and topped off with fresh blueberry compote. Vegan, gluten free, and dairy free!

Print Recipe Vegan Blueberry Yogurt Cheesecake Healthy paleo yogurt cheesecake recipe. Incredibly creamy and satisfying! Filled with a tangy and sweet creamy yogurt filling and topped off with fresh blueberry compote. Vegan, gluten free, and dairy free! Ingredients Filling Crust Blueberry Compote Info Cook Time 20 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 10
Rating: 2.5
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 10
Rating: 2.5
You: Rate this recipe! Ingredients Filling Crust Blueberry Compote Instructions
  1. In a food processor blend the ingredients for the crust until the texture is minced and sticks together when you press some of the dough between your fingers.
  2. Line the bottom of a 6" round spring form cake pan with parchment paper, then press the crust dough into it.
  3. For the filling, blend the cashews and coconut oil together until smooth then add the rest of the ingredients for the filling and blend for a few minutes (about 5) until completely smooth!
  4. Pour the filling over the crust and chill in the freezer while you prepare the blueberry compote.
  5. In a small saucepan add all the ingredeints for the blueberry compete and stir. Let the mixture reduce over medium/low heat for about 20 minutes until the berries are soft and the "shells" flake off. Then blend the mixture with a hand blender and pour over the cashew filling. Freeze for 2 or more hours until the cheesecake is solid and ready for serving.
  6. Optional: top with fresh blueberries.
Nutrition Facts Vegan Blueberry Yogurt Cheesecake Amount Per Serving Calories 340 Calories from Fat 225 % Daily Value* Total Fat 25g 38% Saturated Fat 8g 40% Polyunsaturated Fat 4g Monounsaturated Fat 11g Sodium 4mg 0% Potassium 53mg 2% Total Carbohydrates 27g 9% Dietary Fiber 3g 12% Sugars 18g Protein 6g 12% Vitamin A 0.3% Vitamin C 4% Calcium 6% Iron 11% * Percent Daily Values are based on a 2000 calorie diet.
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Raw Vanilla Bean Cherry Cheesecake

Raw Vanilla Bean Cherry Cheesecake

Raw vanilla bean and cherry cheesecake made with paleo ingredients. Creamy cashew filling in a “graham cracker” crust. Stores well in the fridge and freezer. Naturally gluten free and dairy free. 

Print Recipe Raw Vanilla Bean Cherry Cheesecake Raw vanilla bean and cherry cheesecake made with paleo ingredients. Creamy cashew filling in a "graham cracker" crust. Stores well in the fridge and freezer. Naturally gluten free and dairy free.  Ingredients Filling Crust Toppings Info Prep Time 4 1/2 hours Servings slices MetricUS Imperial Course Dessert Votes: 1
Rating: 5
You: Rate this recipe! Info Prep Time 4 1/2 hours Servings slices MetricUS Imperial Course Dessert Votes: 1
Rating: 5
You: Rate this recipe! Ingredients Filling Crust Toppings Instructions
  1. Preheat oven to 400F. Cut out a 10" circle of parchment paper and set it in the bottom of a 10" round spring form cake pan.
  2. Pulse together the almonds and pecans until minced. Then add dates and the rest of the ingredients for the crust. Blend together into a coarse texture.
  3. Press the crust into the bottom of the cake pan. Set aside for later (if you want a raw cheesecake) or cook on 400F for 20-25 minutes or until golden brown.
  4. Puree the soaked cashews in a food processor for a few minutes until they become a smooth texture. Then add in the rest of the ingredients for the filling and puree until completely smooth!
  5. Spread the filling over the crust. Then freeze for about 2 hours until firm.
  6. Once the cheesecake has firmed up, take it out of the freezer and top with fresh cut cherries and bee pollen.
Nutrition Facts Raw Vanilla Bean Cherry Cheesecake Amount Per Serving Calories 307 Calories from Fat 180 % Daily Value* Total Fat 20g 31% Saturated Fat 6g 30% Polyunsaturated Fat 3g Monounsaturated Fat 9g Sodium 33mg 1% Potassium 88mg 3% Total Carbohydrates 28g 9% Dietary Fiber 3g 12% Sugars 18g Protein 6g 12% Vitamin A 0.01% Vitamin C 1% Calcium 3% Iron 11% * Percent Daily Values are based on a 2000 calorie diet.
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Fig Honey Paleo Cheesecake

Fig Honey Paleo Cheesecake

Easy vegan paleo fig and honey cheesecake with a delicious crisp “graham cracker” crust. Gluten free and so super easy to make! Freezer friendly, but not a necessity!

Print Recipe Fig Honey Paleo Cheesecake Easy vegan paleo fig and honey cheesecake with a delicious crisp "graham cracker" crust. Gluten free and so super easy to make! Freezer friendly, but not a necessity!  Ingredients Crust Filling Topping Info Cook Time 20 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Crust Filling Topping Instructions Crust
  1. Preheat oven to 400F. Line a 6" square cake pan with parchment paper.
  2. Pulse together the almonds and dates into a coarse texture. Then add water and flax meal and combine.
  3. Press crust into the bottom of the cake pan. Cook on 400F for 20 minutes or until golden brown.
Filling
  1. Puree the cashews in a food processor for a few minutes until they become a smooth texture. Then add in the rest of the ingredients and puree until completely smooth!
  2. Spread the filling over the crust. Slice fresh figs into 1/4" rounds and place over top the cream layer. Then freeze for about 1 hour until firm.
  3. Once the cheesecake has firmed up, take it out of the freezer and drizzle with honey and gourmet sea salt flakes. Cut and serve! Or store in the freezer or fridge.
Nutrition Facts Fig Honey Paleo Cheesecake Amount Per Serving Calories 327 Calories from Fat 198 % Daily Value* Total Fat 22g 34% Saturated Fat 4g 20% Polyunsaturated Fat 4g Monounsaturated Fat 12g Sodium 7mg 0% Potassium 195mg 6% Total Carbohydrates 30g 10% Dietary Fiber 5g 20% Sugars 17g Protein 9g 18% Vitamin A 0.1% Vitamin C 2% Calcium 8% Iron 14% * Percent Daily Values are based on a 2000 calorie diet.
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Dairy Free Paleo Cream Cheese Recipe

Dairy Free Paleo Cream Cheese Recipe

Easy dairy free, vegan, and paleo cream cheese recipe. Soy free, made in 5 minutes, and able to store in the fridge for 1 week. Addictively creamy and a perfect addition to any recipe- savory or sweet!

Print Recipe Dairy Free Paleo Cream Cheese Recipe Easy dairy free, vegan, and paleo cream cheese recipe. Soy free, made in 5 minutes, and able to store in the fridge for 1 week. Addictively creamy and a perfect addition to any recipe- savory or sweet! Ingredients Info Prep Time 5 minutes Servings tablespoons MetricUS Imperial Course Condiment Votes: 181
Rating: 3.01
You: Rate this recipe! Info Prep Time 5 minutes Servings tablespoons MetricUS Imperial Course Condiment Votes: 181
Rating: 3.01
You: Rate this recipe! Ingredients Instructions
  1. In a food processor (or high powered blender) blend the soaked cashews (drain water from cashews before blending) until they turn into a coarse texture. Add rest of the ingredients. Blend for 4-5 minutes until completely smooth!
  2. Once the cashew mixture turns into cream cheese consistency, use it or store in the fridge for up to 1 week.
Nutrition Facts Dairy Free Paleo Cream Cheese Recipe Amount Per Serving Calories 86 Calories from Fat 63 % Daily Value* Total Fat 7g 11% Saturated Fat 1g 5% Polyunsaturated Fat 1g Monounsaturated Fat 4g Sodium 0.3mg 0% Potassium 2mg 0% Total Carbohydrates 5g 2% Dietary Fiber 1g 4% Sugars 1g Protein 3g 6% Vitamin A 0.004% Vitamin C 1% Calcium 1% Iron 6% * Percent Daily Values are based on a 2000 calorie diet.
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Dairy Free Paleo Raspberry Cream Bars

Dairy Free Paleo Raspberry Cream Bars

Made in 10 minutes! Heavenly dairy free, raw, and paleo cream cheese bars layered with a 2 ingredient crust, cashew cream cheese, raspberry filling, and whipped cream. Super easy to make in the blender and have 9g protein per square!

Print Recipe Dairy Free Paleo Raspberry Cream Bars Made in 10 minutes! Heavenly dairy free, raw, and paleo cream cheese bars layered with a 2 ingredient crust, cashew cream cheese, raspberry filling, and whipped cream. Super easy to make in the blender and have 9g protein per square! Ingredients Cashew Filling Crust Raspberry Filling
  • 6 tablespoons raspberry jam you can also use strawberry jam or fresh fruit for a paleo option!
Whipped Cream Topping Top With Info Prep Time 10-15 minutes Servings squares MetricUS Imperial Course Dessert Votes: 1
Rating: 5
You: Rate this recipe! Info Prep Time 10-15 minutes Servings squares MetricUS Imperial Course Dessert Votes: 1
Rating: 5
You: Rate this recipe! Ingredients Cashew Filling Crust Raspberry Filling
  • 6 tablespoons raspberry jam you can also use strawberry jam or fresh fruit for a paleo option!
Whipped Cream Topping Top With Instructions
  1. Combine the ingredients for the cashew filling in the blender. Use the tamper tool to move the cashews around in the blender to ensure even and thorough combining. Blend until completely smooth.
  2. In a food processor combine the ingredients for the crust and pulse until the mixture breaks down and forms small granulars that stick together.
  3. Line a 8" by 4" pyrex pan with parchment paper. Then add the crust mixture, spread it out evenly in the pan, and then press down.
  4. Evenly spread the cashew filling over the crust and smooth down.
  5. Add the raspberry preserves or fresh fruit in over the cashew filling.
  6. To make the coconut whipped cream take a can of chilled full fat canned coconut milk (I use Thai Kitchen brand) and scrape the solid cream off the top. Put the coconut cream in a bowl with the vanilla and stevia then ship with an electric mixer until smooth.
  7. Top the bars off with whipped coconut cream, cashew pieces, and arrowroot powder for powdered sugar effect.
Nutrition Facts Dairy Free Paleo Raspberry Cream Bars Amount Per Serving Calories 421 Calories from Fat 306 % Daily Value* Total Fat 34g 52% Saturated Fat 12g 60% Polyunsaturated Fat 5g Monounsaturated Fat 14g Sodium 12mg 1% Potassium 49mg 1% Total Carbohydrates 25g 8% Dietary Fiber 3g 12% Sugars 12g Protein 9g 18% Vitamin A 0.02% Vitamin C 4% Calcium 3% Iron 15% * Percent Daily Values are based on a 2000 calorie diet.
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Zesty Whole30 Salmon Cakes With Lemon Garlic Asparagus

Zesty Whole30 Salmon Cakes With Lemon Garlic Asparagus

Z herb salmon burgers with lemon asparagus and tzatziki sauce! An easy and delicious whole30 meal that is ready in 20 minutes! Paleo, whole30, and a whole lot of fresh flavor.

Print Recipe Best Whole30 Zesty Salmon Burgers Zesty herb salmon burgers with lemon asparagus and tzatziki sauce! An easy and delicious whole30 meal that is ready in 20 minutes! Paleo, whole30, and a whole lot of fresh flavor. Ingredients Salmon Bugers Lemon Asparagus Magic Green Sauce Info Cook Time 15 Minutes Prep Time 20 Minutes Servings Burgers MetricUS Imperial Course Main Dish Votes: 42
Rating: 3.33
You: Rate this recipe! Info Cook Time 15 Minutes Prep Time 20 Minutes Servings Burgers MetricUS Imperial Course Main Dish Votes: 42
Rating: 3.33
You: Rate this recipe! Ingredients Salmon Bugers Lemon Asparagus Magic Green Sauce Instructions Salmon Burgers
  1. Combine all the ingredients for the salmon burger in a medium size bowl. Mash everything together with a large fork.
  2. Heat a large fry pan over medium heat on the stove. Drizzle the pan with 1 tablespoon olive oil.
  3. Separate the salmon burger mix into four burgers on the fry pan and cook for about 3 minutes on each side until golden brown.
Lemon Asparagus
  1. On the stove, heat a large fry pan on medium heat. Add everything for the asparagus and cook for about 14 minutes (stirring occasionally).
Magic Green Sauce
  1. Combine everything for the sauce in a blender or food processor. Blend until smooth.
  2. Plate everything and serve!
Nutrition Facts Best Whole30 Zesty Salmon Burgers Amount Per Serving Calories 373 Calories from Fat 288 % Daily Value* Total Fat 32g 49% Saturated Fat 5g 25% Polyunsaturated Fat 13g Monounsaturated Fat 13g Cholesterol 105mg 35% Sodium 816mg 34% Potassium 63mg 2% Total Carbohydrates 11g 4% Dietary Fiber 2g 8% Sugars 3g Protein 12g 24% Vitamin A 5% Vitamin C 38% Calcium 2% Iron 3% * Percent Daily Values are based on a 2000 calorie diet.
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5 Minute Creamy Whole30 Ranch

5 Minute Creamy Whole30 Ranch

Easy 5 minute creamy ranch sauce is dairy free, whole30, paleo, and easy to make! Perfect for drizzling on salads, dipping with veggies, or adding to burritos and sandwiches.

Print Recipe 5 Minute Creamy Whole30 Ranch Easy 5 minute creamy ranch sauce is dairy free, whole30, paleo, and easy to make! Perfect for drizzling on salads, dipping with veggies, or adding to burritos and sandwiches. Ingredients Info Prep Time 5 minutes Servings tablespoons (about) MetricUS Imperial Course Condiment Votes: 116
Rating: 3.23
You: Rate this recipe! Info Prep Time 5 minutes Servings tablespoons (about) MetricUS Imperial Course Condiment Votes: 116
Rating: 3.23
You: Rate this recipe! Ingredients Instructions
  1. Combine all ingredients together in a food processor and blend until smooth.
Nutrition Facts 5 Minute Creamy Whole30 Ranch Amount Per Serving Calories 88 Calories from Fat 81 % Daily Value* Total Fat 9g 14% Saturated Fat 1g 5% Polyunsaturated Fat 5g Monounsaturated Fat 2g Cholesterol 8mg 3% Sodium 124mg 5% Potassium 50mg 1% Total Carbohydrates 1g 0% Dietary Fiber 0.2g 1% Sugars 0.1g Protein 0.3g 1% Vitamin A 12% Vitamin C 18% Calcium 0.4% Iron 2% * Percent Daily Values are based on a 2000 calorie diet.
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Perfect Whole30 Blender Cauliflower Falafel Tahini Bowl

Perfect Whole30 Blender Cauliflower Falafel Tahini Bowl

These warm flavorful falafels are better than the real deal, because they are packed with cauliflower and fresh herbs! A low carb delicious whole30 meal that is easily made in a blender.

Print Recipe Perfect Whole30 Blender Cauliflower Falafel Tahini Bowl These warm flavorful falafels are better than the real deal, because they are packed with cauliflower and fresh herbs! A low carb delicious whole30 meal that is easily made in a blender. Ingredients Falafel Tahini Dressing Greens Info Cook Time 40 minutes Prep Time 10 minutes Servings falafel MetricUS Imperial Course Main Dish Votes: 112
Rating: 3.79
You: Rate this recipe! Info Cook Time 40 minutes Prep Time 10 minutes Servings falafel MetricUS Imperial Course Main Dish Votes: 112
Rating: 3.79
You: Rate this recipe! Ingredients Falafel Tahini Dressing Greens Instructions Falafel
  1. Preheat oven to 400F. Line a baking sheet with parchment paper.
  2. In a food processor blend all the ingredients, except the minced cauliflower and olive oil. Blend until the herbs are minced.
  3. Once the herbs are minced, add in the minced cauliflower and pulse until combined.
  4. Form the falafel dough into 16 1 1/2" round balls. Use a pastry brush and brush each falafel with olive oil.
  5. Cook for 20 minutes on 400F then rotate the falafels and cook for another 20 minutes.
Tahini Dressing
  1. Combine all the ingredients for the tahini dressing in a blender or food processor and blend until smooth.
Greens
  1. Plate the greens then top with falafel and tahini dressing.
Nutrition Facts Perfect Whole30 Blender Cauliflower Falafel Tahini Bowl Amount Per Serving Calories 216 Calories from Fat 180 % Daily Value* Total Fat 20g 31% Saturated Fat 3g 15% Polyunsaturated Fat 0.5g Monounsaturated Fat 4g Cholesterol 12mg 4% Sodium 169mg 7% Potassium 105mg 3% Total Carbohydrates 8g 3% Dietary Fiber 3g 12% Sugars 2g Protein 4g 8% Vitamin A 29% Vitamin C 38% Calcium 4% Iron 11% * Percent Daily Values are based on a 2000 calorie diet.
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