soft medjool dates
CategoryRaw Vanilla Bean Cherry Cheesecake
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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- 2 cup soaked raw cashews soak in hot water for 2 hours or over night
- 1/2 cup full fat coconut milk
- 1/3 cup maple syrup
- 1/4 cup coconut oil
- 2 tablespoons lemon juice
- 1 vanilla bean scraped or 2 teaspoons vanilla extract
- 1 cup raw almonds
- 1/2 cup raw pecans
- 1 1/2 cup soft medjool dates
- 1 tablespoon golden milled flax meal
- 1 tablespoon water
- 1/4 teaspoon sea salt
- Rainier cherries pitted and halved
- bee pollen
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
- 2 cup soaked raw cashews soak in hot water for 2 hours or over night
- 1/2 cup full fat coconut milk
- 1/3 cup maple syrup
- 1/4 cup coconut oil
- 2 tablespoons lemon juice
- 1 vanilla bean scraped or 2 teaspoons vanilla extract
- 1 cup raw almonds
- 1/2 cup raw pecans
- 1 1/2 cup soft medjool dates
- 1 tablespoon golden milled flax meal
- 1 tablespoon water
- 1/4 teaspoon sea salt
- Rainier cherries pitted and halved
- bee pollen
- 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.
- 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.
- 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.
- 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!
- Spread the filling over the crust. Then freeze for about 2 hours until firm.
- Once the cheesecake has firmed up, take it out of the freezer and top with fresh cut cherries and bee pollen.
Fig Honey Paleo Cheesecake
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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- 1 cup whole raw almonds
- 1 cup soft medjool dates
- 1 tablespoon golden milled flax meal
- 1 tablespoon water
- 1 1/2 cup soaked raw cashews make by soaking cashews in hot water for 1-4 hours till soft.
- 3 tablespoons lemon juice
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 2-3 whole fresh figs
- honey for drizzling on top
- sea salt flakes for sprinkling on top
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
- 1 cup whole raw almonds
- 1 cup soft medjool dates
- 1 tablespoon golden milled flax meal
- 1 tablespoon water
- 1 1/2 cup soaked raw cashews make by soaking cashews in hot water for 1-4 hours till soft.
- 3 tablespoons lemon juice
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 2-3 whole fresh figs
- honey for drizzling on top
- sea salt flakes for sprinkling on top
- Preheat oven to 400F. Line a 6" square cake pan with parchment paper.
- Pulse together the almonds and dates into a coarse texture. Then add water and flax meal and combine.
- Press crust into the bottom of the cake pan. Cook on 400F for 20 minutes or until golden brown.
- 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!
- 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.
- 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.
Dairy Free Paleo Raspberry Cream Bars
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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- 2 cups soaked cashews to make: soak in hot water for 1 hour until soft.
- 1/4 cup lemon juice
- 2 tablespoons coconut oil
- 3 tablespoons water
- 1/2 cup raw pecans
- 1/2 cup soft medjool dates pitted
- 6 tablespoons raspberry jam you can also use strawberry jam or fresh fruit for a paleo option!
- 1 can full fat coconut milk chilled
- 1/2 teaspoon vanilla extract
- 4-6 drops stevia liquid
- pecan pieces
- arrowroot flour for powdered sugar effect
Rating: 3
You: Rate this recipe! Info Prep Time 10-15 minutes Servings squares MetricUS Imperial Course Dessert Votes: 2
Rating: 3
You: Rate this recipe! Ingredients Cashew Filling
- 2 cups soaked cashews to make: soak in hot water for 1 hour until soft.
- 1/4 cup lemon juice
- 2 tablespoons coconut oil
- 3 tablespoons water
- 1/2 cup raw pecans
- 1/2 cup soft medjool dates pitted
- 6 tablespoons raspberry jam you can also use strawberry jam or fresh fruit for a paleo option!
- 1 can full fat coconut milk chilled
- 1/2 teaspoon vanilla extract
- 4-6 drops stevia liquid
- pecan pieces
- arrowroot flour for powdered sugar effect
- 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.
- In a food processor combine the ingredients for the crust and pulse until the mixture breaks down and forms small granulars that stick together.
- 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.
- Evenly spread the cashew filling over the crust and smooth down.
- Add the raspberry preserves or fresh fruit in over the cashew filling.
- 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.
- Top the bars off with whipped coconut cream, cashew pieces, and arrowroot powder for powdered sugar effect.