soft medjool dates
Category
Paleo Birthday Cake
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Easy gluten-free cake made with sweet potatoes. This paleo birthday cake is a rich chocolate blackout cake topped with a creamy sunbutter frosting, made with sweet potatoes. This cake will knock the socks off your guests.
Print Recipe Paleo Birthday Cake Easy gluten-free cake made with sweet potatoes. This paleo birthday cake is a rich chocolate blackout cake topped with a creamy sunbutter frosting, made with sweet potatoes. This cake will knock the socks off your guests. Healthy and non-healthy eaters alike love this cake! It's easy to make in a pinch in the food processor. Enjoy! Ingredients Cake- 2 cups sweet potato minced
- 2 large eggs
- 3/4 cup black cocoa powder
- 1/2 cup coconut sugar
- 1/2 cup maple syrup
- 1/2 cup coconut oil
- 1/4 cup coconut flour
- 1 tablespoon espresso powder
- 2 teaspoons baking powder
- 3/4 teaspoon sea salt
- 1 cup mashed sweet potato
- 1 cup soft medjool dates pitted
- 1/2 cup avocado
- 1/2 cup sunflower butter or other nut butter for non-nut-free option
- 1/2 cup maple syrup
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract optional
- pinch of salt to taste
Rating: 3.86
You: Rate this recipe! Info Cook Time 45 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 14
Rating: 3.86
You: Rate this recipe! Ingredients Cake
- 2 cups sweet potato minced
- 2 large eggs
- 3/4 cup black cocoa powder
- 1/2 cup coconut sugar
- 1/2 cup maple syrup
- 1/2 cup coconut oil
- 1/4 cup coconut flour
- 1 tablespoon espresso powder
- 2 teaspoons baking powder
- 3/4 teaspoon sea salt
- 1 cup mashed sweet potato
- 1 cup soft medjool dates pitted
- 1/2 cup avocado
- 1/2 cup sunflower butter or other nut butter for non-nut-free option
- 1/2 cup maple syrup
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract optional
- pinch of salt to taste
- Preheat oven to 350F. Line the bottom of two 6" spring form cake pans with rounds of parchment paper.
- In a food processor mince sweet potato. Then in a blender combine all ingredients for cake until smooth.
- Divide batter in-between the two cake pans. Bake on 350F for 45 minutes, then chill in freezer or fridge while you make frosting.
- For frosting, steam sweet potato cubes, then drain water, and mash, then combine with rest of frosting ingredients until smooth (about 5 minutes). Frost cake and top with sprinkles or other decoration.
Blueberry Cream Pie
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Blueberry creamy pie made with dairy-free coconut cream filling and a homemade paleo coconut flour crust. Fresh and easy summer dessert topped with plenty of fresh blueberries! An easy paleo blueberry cream pie recipe.
Print Recipe Blueberry Cream Pie Blueberry creamy pie made with dairy-free coconut cream filling and homemade paleo coconut flour crust. Fresh and easy summer dessert topped with plenty of fresh blueberries! An easy paleo blueberry cream pie recipe. Ingredients Cust- 1 cup soft medjool dates pitted
- 1/4 cup coconut oil
- 3/4 cup arrowroot flour
- 1/4 cup cococnut flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- 2 cups full fat canned coconut milk about 1 1/2 can Chaokoh brand
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract or vanilla bean to taste
- 1/4 teaspoon sea salt
- 5 teaspoons gelatin
- 1/2 cup coconut shreds
- 16 oz blueberries
Rating: 3.73
You: Rate this recipe! Info Cook Time 15 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 11
Rating: 3.73
You: Rate this recipe! Ingredients Cust
- 1 cup soft medjool dates pitted
- 1/4 cup coconut oil
- 3/4 cup arrowroot flour
- 1/4 cup cococnut flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- 2 cups full fat canned coconut milk about 1 1/2 can Chaokoh brand
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract or vanilla bean to taste
- 1/4 teaspoon sea salt
- 5 teaspoons gelatin
- 1/2 cup coconut shreds
- 16 oz blueberries
- Preheat oven to 350F. Line the bottom of a 8" pie or tart pan with parchment paper.
- In a food processor, combine ingredients for crust until it pulses together and becomes a graham cracker crust consistency.
- With your fingers or the bottom of a measuring cup, press crust into the bottom and halfway up the sides of pie pan.
- Bake crust on 350F for about 15 minutes until golden, then cool before adding filling.
- In a saucepan whisk together all ingredients (except coconut shreds) for filling. Heat on stove until simmers and becomes smooth. Use an immersion blender or transfer to a regular blender to puree until completely smooth of any gelatin clumps. Then stir in coconut flakes.
- Pour filling over crust and chill in freezer for about 30-60 minutes or until reaches desired consistency.
- Once pie is chilled, top with fresh blueberries and serve. Optional: drizzle lightly with honey or top with ice-cream.
Spicy Ginger Cashew Chicken
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Best cashew chicken recipe and it’s whole30 and paleo! This easy dinner is a family favorite- we can’t get enough of this delicious and easy to make cashew chicken! Save this recipe for whole30 meal prep this week.
Print Recipe Spicy Ginger Cashew Chicken Best cashew chicken recipe and it's whole30 and paleo! This easy dinner is a family favorite- we can't get enough of this delicious and easy to make cashew chicken! Save this recipe for whole30 meal prep this week. Ingredients Chicken- 3 large chicken breasts cut in 1" cubes
- 1 tablespoon olive oil
- 1 head broccoli
- 1/2 large yellow onion
- 1 cup raw cashews
- 1 tablespoon black sesame seeds to taste
- 1/4 cup cilantro to taste
- 1/2 cup coconut aminos
- 1/4 cup chicken broth
- 1/4 cup soft medjool dates pitted, about 4
- 2 tablespoons tapioca flour
- 1 garlic clove
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon sea salt
- 1/4 teaspoon fresh cracked black pepper
Rating: 5
You: Rate this recipe! Info Cook Time 15 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 3
Rating: 5
You: Rate this recipe! Ingredients Chicken
- 3 large chicken breasts cut in 1" cubes
- 1 tablespoon olive oil
- 1 head broccoli
- 1/2 large yellow onion
- 1 cup raw cashews
- 1 tablespoon black sesame seeds to taste
- 1/4 cup cilantro to taste
- 1/2 cup coconut aminos
- 1/4 cup chicken broth
- 1/4 cup soft medjool dates pitted, about 4
- 2 tablespoons tapioca flour
- 1 garlic clove
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon sea salt
- 1/4 teaspoon fresh cracked black pepper
- Cut chicken breasts into 1" cubes. Heat a skillet over medium heat on the stove and drizzle with 1 tablespoon olive oil. Cook chicken in skillet for about 5-8 minutes (stirring on occasion) until just cooked through- when a piece is cut in half, there won't be any pink left.
- Chop broccoli and onion into bite size pieces and transfer chicken to a plate. Add broccoli and onion into skillet and cook with a drizzle of olive oil until just soft, but not mushy.
- In a blender puree ingredients for sauce until completely smooth, then pour over chicken. Stir in cashews, sesame seeds, and cilantro and serve.
Fudgy Avocado Sweet Potato Brownies
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Best fudgy paleo brownies made with avocado and sweet potatoes! Easy flourless brownies with avocado buttercream frosting! Ultra-rich, veggie-packed, decadent, triple-chocolate, healthy brownies.
Print Recipe Fudgy Avocado Sweet Potato Brownies Best fudgy paleo brownies made with avocado and sweet potatoes! Easy flourless brownies with avocado buttercream frosting! Ultra-rich, veggie-packed, decadent, triple-chocolate, healthy brownies. Ingredients Brownies- 1 cup mashed sweet potato see notes on how to make
- 1 avocado pitted, peeled
- 2 large eggs
- 1/2 cup cocoa powder
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 2 tablespoons coconut oil
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 avocado pitted, peeled
- 1/3 cup cocoa powder
- 1/4 cup soft medjool dates
- 1/4 cup maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
Rating: 3.44
You: Rate this recipe! Recipe Notes
Make mashed sweet potato by steaming sweet potato chunks, then mashing in a food processor or by hand.
Info Cook Time 40 minutes Prep Time 10 minutes Servings brownies MetricUS Imperial Course Dessert Votes: 39Rating: 3.44
You: Rate this recipe! Recipe Notes
Make mashed sweet potato by steaming sweet potato chunks, then mashing in a food processor or by hand.
Ingredients Brownies- 1 cup mashed sweet potato see notes on how to make
- 1 avocado pitted, peeled
- 2 large eggs
- 1/2 cup cocoa powder
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 2 tablespoons coconut oil
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 avocado pitted, peeled
- 1/3 cup cocoa powder
- 1/4 cup soft medjool dates
- 1/4 cup maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- Preheat oven to 350F. Line the bottom of a 8" by 8" baking dish with parchment paper.
- Blend ingredients for frosting in a food processor until smooth, then chill in fridge or freezer until brownies are ready.
- In a food processor combine ingredients for brownies until smooth. Spread batter into a 8" by 8" baking dish.
- Bake on 350F for 40 minutes, then cool before frosting. Optional: top with mini chocolate chips. Side note: it's best to store these in the fridge or freezer- I like them frozen!
Healthy Paleo Lemon Layer Cake
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Healthy paleo lemon layer cake with sweet potato frosting. Easy gluten free cake made with sweet potatoes, not flour! A quick paleo dessert recipe, perfect for summer.
Print Recipe Healthy Paleo Lemon Layer Cake Healthy paleo lemon layer cake with sweet potato frosting. Easy gluten free cake made with sweet potatoes, not flour! A quick paleo dessert recipe, perfect for summer. Ingredients Cake- 2 cups raw white sweet potato minced in food processor
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 4 large eggs
- 3/4 cup cassava flour
- 1/4 cup coconut flour
- 1/4 cup lemon juice
- 2 tablespoons lemon zest about 2 lemons
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 2 cups white sweet potato cubed
- 1/4 cup soft medjool dates pitted
- 1/4 cup maple syrup
- 1 tablespoon lemon zest
- 1-3 tablespoons lemon juice to taste
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/2 cup full fat coconut milk solid part off the top of can
- 1/2 cup powdered sugar optional for non-paleo
Rating: 4.75
You: Rate this recipe! Recipe Notes
Optional cake toppings: bee pollen, lemon wedges, glaze- either powdered sugar for non-paleo or coconut butter glaze for paleo.
Info Cook Time 1 hour Prep Time 25 minutes Servings servings MetricUS Imperial Course Dessert Votes: 4Rating: 4.75
You: Rate this recipe! Recipe Notes
Optional cake toppings: bee pollen, lemon wedges, glaze- either powdered sugar for non-paleo or coconut butter glaze for paleo.
Ingredients Cake- 2 cups raw white sweet potato minced in food processor
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 4 large eggs
- 3/4 cup cassava flour
- 1/4 cup coconut flour
- 1/4 cup lemon juice
- 2 tablespoons lemon zest about 2 lemons
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 2 cups white sweet potato cubed
- 1/4 cup soft medjool dates pitted
- 1/4 cup maple syrup
- 1 tablespoon lemon zest
- 1-3 tablespoons lemon juice to taste
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/2 cup full fat coconut milk solid part off the top of can
- 1/2 cup powdered sugar optional for non-paleo
- Preheat oven to 350F. Line the bottom of two 7" spring form cake pans with rounds of parchment paper.
- In a food processor mince sweet potato. Then in a blender combine all ingredients for cake until smooth.
- Divide batter in-between the two cake pans. Bake on 350F for about 60 minutes, then chill in freezer while you make frosting.
- For frosting, steam sweet potato cubes, then drain water, and chill in ice bath until cool. Then blend ingredients for frosting together in food processor until smooth and chill until ready to frost. See recipe notes on how to top off the cake. Store in fridge.
Blackout Healthy Paleo Chocolate Cake
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Blackout healthy paleo chocolate cake. Best gluten free chocolate cake- made with sweet potato and avocados! An easy paleo birthday or celebration cake that is moist and delicious.
Print Recipe Blackout Healthy Paleo Chocolate Cake Blackout healthy paleo chocolate cake. Best gluten free chocolate cake- made with sweet potato and avocados! An easy paleo birthday or celebration cake that is moist and delicious. Ingredients Cake- 2 cups raw sweet potato minced
- 2 large eggs
- 3/4 cup black cocoa powder or regular
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 1/4 cup coconut flour
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 1 3/4 cup sweet potato cubed
- 1/2 cup avocado
- 1/2 cup soft medjool dates pitted
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Rating: 3.68
You: Rate this recipe! Recipe Notes
Optional toppings: chocolate chips and/or chocolate glaze.
How to make chocolate glaze: in a double boiler over medium heat melt 1/4 cup coconut oil, 1/4 cup cocoa powder, and 2 tablespoons maples syrup. Once melted remove from heat, cool and use.
Info Cook Time 45-50 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Dessert Votes: 201Rating: 3.68
You: Rate this recipe! Recipe Notes
Optional toppings: chocolate chips and/or chocolate glaze.
How to make chocolate glaze: in a double boiler over medium heat melt 1/4 cup coconut oil, 1/4 cup cocoa powder, and 2 tablespoons maples syrup. Once melted remove from heat, cool and use.
Ingredients Cake- 2 cups raw sweet potato minced
- 2 large eggs
- 3/4 cup black cocoa powder or regular
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 1/4 cup coconut flour
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 1 3/4 cup sweet potato cubed
- 1/2 cup avocado
- 1/2 cup soft medjool dates pitted
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- Preheat oven to 350F. Line the bottom of two 6" spring form cake pans with rounds of parchment paper.
- In a food processor mince sweet potato. Then in a blender combine all ingredients for cake until smooth.
- Divide batter in-between the two cake pans. Bake on 350F for 45-50 minutes then chill in freezer while you make frosting.
- For frosting, steam sweet potato cubes, then drain water, and chill in ice bath until cool. Then blend ingredients for frosting together in food processor until smooth and chill until ready to frost. See recipe notes on how to top off the cake. Store in fridge.
Sweet And Sour Chicken With Cauliflower Rice
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Healthy sweet and sour chicken with cauliflower rice. Paleo, whole30, and made without sugar! An easy weeknight dinner recipe, freezer friendly, and makes for fast meal prep!
Print Recipe Sweet And Sour Chicken With Cauliflower Rice Healthy sweet and sour chicken with cauliflower rice. Paleo, whole30, and made without sugar! An easy weeknight dinner recipe, freezer friendly, and makes for fast meal prep! Ingredients- 3 medium chicken breasts
- 1 medium green bell pepper cut into 1" pieces
- 1/2 medium red bell pepper cut into 1" pieces
- 1/2 medium yellow pepper cut into 1" pieces
- 1/2 medium white onion cut into 1" pieces
- 16 oz cauliflower rice
- 1 cup soft medjool dates
- 1 cup water
- 1/2 cup apple cider vinegar
- 1/4 cup ketchup homemade for whole30
- 2 tablespoons coconut aminos
- 1 tablespoon arrowroot flour
- 1 teaspoon minced garlic
- 1/2 teaspoon sea salt
Rating: 4.45
You: Rate this recipe! Info Cook Time 10 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 11
Rating: 4.45
You: Rate this recipe! Ingredients
- 3 medium chicken breasts
- 1 medium green bell pepper cut into 1" pieces
- 1/2 medium red bell pepper cut into 1" pieces
- 1/2 medium yellow pepper cut into 1" pieces
- 1/2 medium white onion cut into 1" pieces
- 16 oz cauliflower rice
- 1 cup soft medjool dates
- 1 cup water
- 1/2 cup apple cider vinegar
- 1/4 cup ketchup homemade for whole30
- 2 tablespoons coconut aminos
- 1 tablespoon arrowroot flour
- 1 teaspoon minced garlic
- 1/2 teaspoon sea salt
- Cut chicken breasts into 1" cubes and place in a large ziplock.
- In a blender combine all ingredients for sauce until smooth. Pour 1/3 of the sauce into the ziplock with chicken and let marinade for as long as permitted (anywhere from 5 minutes to 5 hours). Set the rest of the sauce aside for later.
- In a heated skillet over medium heat, sauté marinated chicken for five minutes, then add chopped vegetables and cook until chicken is fully cooked (cut a chunk open, if there is no pink, it's fully cooked).
- Steam cauliflower rice and serve with chicken, vegetables, and top off with leftover sauce. Green onions and sesame seeds are optional toppings.
No Bake Caramel Coconut Oil Fudge
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Three layers of caramel fudge- refined sugar free, raw, and paleo. Tastes like Christmas candy- but it’s healthy, so you can eat more, right?!
Print Recipe No Bake Caramel Coconut Oil Fudge SO easy to make! Tastes like Christmas candy, but it’s sugar free, paleo, and raw! Three layers of coconut oil caramel fudge- refined sugar free, raw, paleo. Ingredients Base- 3/4 cup raw pecans
- 1/2 cup soft medjool dates
- 1/4 cup cacao nibs
- 1/4 cup pumpkin seeds
- 2 tablespoons black sesame seeds
- dash of sea salt
- 3/4 cup almond butter I used crunchy
- 1/3 cup coconut oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- dash of sea salt
- 3/4 cup tahini
- 1/3 cup coconut oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- dash of sea salt
- macadamia nuts optional
Rating: 0
You: Rate this recipe! Info Prep Time 10 minutes Servings bite size, or 12 bars MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Base
- 3/4 cup raw pecans
- 1/2 cup soft medjool dates
- 1/4 cup cacao nibs
- 1/4 cup pumpkin seeds
- 2 tablespoons black sesame seeds
- dash of sea salt
- 3/4 cup almond butter I used crunchy
- 1/3 cup coconut oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- dash of sea salt
- 3/4 cup tahini
- 1/3 cup coconut oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- dash of sea salt
- macadamia nuts optional
- Line a 6" square cake pan with parchment paper and grease the side with coconut oil (see pan I use- stated at the bottom of the blog text).
- In a food processor blend all ingredients for the base together until the texture is coarse, but sticks together with you press it between your fingers. Press the base layer into the bottom of 6" square cake pan.
- Blend ingredients for filling 1 in a clean food processor until it reaches a smooth liquid consistency (or melt together in a small sauce pan). Pour over the base and chill in freezer until it hardens.
- Blend filling 2 ingredients together in a food processor until it reaches a smooth liquid consistency (or melt together in a small sauce pan). Pour over the second layer and top with macadamia nuts (optional, but yummy!). Chill in freezer until it hardens. Then cut into 24 bite size portions or 12 bars. Store in freezer.
Paleo Banana Raspberry Bread
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Quick, healthy, and easy paleo banana bread topped off with raspberries and a coconut butter glaze. Easily stores in the freezer for breakfast in the morning. Kid friendly, oil free, and contains NO sugar (just fruit!).
Print Recipe Paleo Banana Raspberry Bread Quick, healthy, and easy paleo banana bread topped off with raspberries and a coconut butter glaze. Easily stores in the freezer for breakfast in the morning. Kid friendly, oil free, and contains NO sugar (just fruit!). Ingredients Bread- 1 medium banana
- 1/4 cup soft medjool dates
- 2 large eggs
- 1/4 cup almond butter
- 1/4 cup golden milled flax meal
- 1/2 cup almond flour
- 1 teapsoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/2 cup raspberries
- 5 tablespoons coconut manna or coconut butter
- 3 tablespoons warm water
- 2 tablespoons lemon juice
- 3-4 drops stevia liquid
Rating: 1
You: Rate this recipe! Info Cook Time 45 minutes Prep Time 5 minutes Servings slices MetricUS Imperial Course Side Dish Votes: 2
Rating: 1
You: Rate this recipe! Ingredients Bread
- 1 medium banana
- 1/4 cup soft medjool dates
- 2 large eggs
- 1/4 cup almond butter
- 1/4 cup golden milled flax meal
- 1/2 cup almond flour
- 1 teapsoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/2 cup raspberries
- 5 tablespoons coconut manna or coconut butter
- 3 tablespoons warm water
- 2 tablespoons lemon juice
- 3-4 drops stevia liquid
- Preheat oven to 400F. Line a small 5 1/2" by 3 1/2" loaf pan with parchment paper.
- In a food processor combine all the bread ingredients (except raspberries) and blend until smooth.
- Pour the dough into the loaf pan. Top off with raspberries, then bake on 400F for about 45 minutes until cooked. You will know the bread is cooked when a knife inserted into the center of the loaf comes out clean.
- For the glaze, blend all ingredients together in a food processor until completely smooth. Then drizzle (or pipe) over the loaf.
Vegan Blueberry Yogurt Cheesecake
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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- 1 cup soaked raw cashews make by soaking raw cashews in boiling water for a few hours or overnight until soft, then drain.
- 1 cup Coyo coconut yogurt
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup raw pecans
- 1/2 cup soft medjool dates
- 1 1/2 cup blueberries
- 1/2 cup water
- a few drops stevia liquid or 2-4 tablespoons maple syrup
Rating: 2.96
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 23
Rating: 2.96
You: Rate this recipe! Ingredients Filling
- 1 cup soaked raw cashews make by soaking raw cashews in boiling water for a few hours or overnight until soft, then drain.
- 1 cup Coyo coconut yogurt
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup raw pecans
- 1/2 cup soft medjool dates
- 1 1/2 cup blueberries
- 1/2 cup water
- a few drops stevia liquid or 2-4 tablespoons maple syrup
- 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.
- Line the bottom of a 6" round spring form cake pan with parchment paper, then press the crust dough into it.
- 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!
- Pour the filling over the crust and chill in the freezer while you prepare the blueberry compote.
- 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.
- Optional: top with fresh blueberries.