medjool dates
CategoryPaleo Chai Caramel Cheesecake
Calling all cheesecake fans, have I got a recipe for you!
Dairy-free and grain-free, this creamy cheesecake is made from cashews and coconut milk and sweetened with maple syrup.
Topped with caramel sauce made from coconut sugar and coconut milk for an extra sweet treat.
- 4 cups raw cashews
- 1 cup full fat coconut milk make sure it is at room temperature
- 1 cup maple syrup
- 1/2 cup coconut oil
- 4 teaspoons vanilla extract
- 3 teaspoon chai spice mix
- 1/2 teaspoon sea salt
- 1 cup raw pecans
- 1/2 cup medjool dates
- 1 cup full fat canned coconut milk
- 1/2 cup coconut sugar
- 1/4 teaspoon salt
Rating: 3.33
You: Rate this recipe! Info Prep Time 1.5 hours Servings slices cheesecake MetricUS Imperial Course Dessert Votes: 3
Rating: 3.33
You: Rate this recipe! Ingredients Fillilng
- 4 cups raw cashews
- 1 cup full fat coconut milk make sure it is at room temperature
- 1 cup maple syrup
- 1/2 cup coconut oil
- 4 teaspoons vanilla extract
- 3 teaspoon chai spice mix
- 1/2 teaspoon sea salt
- 1 cup raw pecans
- 1/2 cup medjool dates
- 1 cup full fat canned coconut milk
- 1/2 cup coconut sugar
- 1/4 teaspoon salt
- In a food processor, combine the ingredients for the crust until the dough sticks together and is mostly smooth.
- Line the bottom of a 8” round springform cake pan with parchment paper. Press the crust dough into the baking dish then set aside.
- Begin by soaking the cashews in boiling water for about 1 hour until they are soft. Once the cashews are soft, drain the water.
- In a food processor, blend the cashews until they become a pulp.
- Combine the maple syrup and coconut oil in a small saucepan. Heat the maple syrup and coconut oil on the stove to room temperature. Then slowly incorporate the warm maple syrup and melted coconut oil into the cashews while blending. Puree this mixture until completely smooth!
- Add in coconut milk to cashew mixture. Make sure the coconut milk is at room temperature. Do not add in any extra liquid that may have risen to the top of the can.
- Add the vanilla chai spice and salt to the filling and finish blending.
- Pour the filling over the crust. Chill cheesecake in the freezer until it is solid about 3-5 hours. It will still be soft enough to eat.
- Place all caramel ingredients into a medium sauce pot and set over medium high heat. Stirring frequently bring the caramel to a boil.
- Once boiling reduce heat to medium or medium low depending on your stove. You want to keep it at a simmer. Continue to stir frequently for about 15 minutes until it has reduced and thickened just enough to coat the back of a spoon. Set aside to cool.
- Once caramel has cooled take the cheese cake out of the freezer and pour caramel over the top. Spread with a knife.
Golden Protein Cashew Latte
18g protein per serving. Golden protein cashew latte is creamy and filling- perfect for after a workout or before bed. This anti-inflammatory drink is packed with protein and healthy fats to keep you fueled, satisfied, and feeling good! Made with turmeric, spices, cashews, dates, and bone broth protein.
Print Recipe Golden Protein Cashew Latte 18g protein per serving. Golden protein cashew latte is creamy and filling- perfect for after a workout or before bed. This anti-inflammatory drink is packed with protein and healthy fats to keep you fueled, satisfied, and feeling good! Made with turmeric, spices, cashews, dates, and bone broth protein. Ingredients- 3 cups almond milk
- 1/2 cup raw cashews
- 4-6 medjool dates pitted
- 2 scoops Bone Broth Protein I use Paleo Valley brand
- 1 1/2 teaspoon turmeric powder
- pinch of sea salt
- pinch of black pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- ice cubes optional
Rating: 5
You: Rate this recipe! Info Prep Time 3-5 minutes Servings servings MetricUS Imperial Course Drinks Votes: 2
Rating: 5
You: Rate this recipe! Ingredients
- 3 cups almond milk
- 1/2 cup raw cashews
- 4-6 medjool dates pitted
- 2 scoops Bone Broth Protein I use Paleo Valley brand
- 1 1/2 teaspoon turmeric powder
- pinch of sea salt
- pinch of black pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- ice cubes optional
- Add all ingredients to a high powered blender and blend for about 2 minutes until completely smooth- you can add ice-cubes to it or serve it over ice later or serve hot!
Chocolate Avocado Muffins
Fudgey chocolate muffins made with avocado and sweetened with dates and an apple! These healthy paleo chocolate muffins taste almost like brownies and are so delicious! They can be stored in the freezer for future breakfasts or desserts.
Print Recipe Chocolate Avocado Muffins Fudgey chocolate muffins made with avocado and sweetened with dates and an apple! These healthy paleo chocolate muffins taste almost like brownies and are so delicious! They can be stored in the freezer for future breakfasts or desserts. Ingredients- 1 large avocado pitted, peeled
- 1/2 cup medjool dates pitted
- 1 medium apple cored and diced
- 1/4 cup honey
- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 3 large eggs
- 2 tablespoons coconut oil
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon himalayan pink salt
- 1/2 teaspoon baking soda
- 1/2 cup chocolate chips optional
Rating: 3.63
You: Rate this recipe! Info Cook Time 30 minutes Prep Time 5 minutes Servings muffins MetricUS Imperial Course Snack Votes: 51
Rating: 3.63
You: Rate this recipe! Ingredients
- 1 large avocado pitted, peeled
- 1/2 cup medjool dates pitted
- 1 medium apple cored and diced
- 1/4 cup honey
- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 3 large eggs
- 2 tablespoons coconut oil
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon himalayan pink salt
- 1/2 teaspoon baking soda
- 1/2 cup chocolate chips optional
- Preheat oven to 350F. Generously grease a standard muffin pan with coconut oil.
- In a food processor combine all ingredients (except baking soda and chocolate chips) until smooth. Add baking soda and pulse until combined.
- Use a large ice-cream scoop and fill the muffin pan about 3/4 the way up (almost to the top). Sprinkle the tops with chocolate chips (optional) and bake on 350F for 30-35 minutes until cooked. You will know they are finished cooking when a knife inserted into the center of a muffin comes out clean. Makes 9-10 muffins.
Coconut Flour Banana Bread
How to make coconut flour banana bread. An easy paleo banana bread recipe, naturally sweetened with dates. This gluten free loaf is made in just minutes in a food processor! Make this easy breakfast bread the whole family will love.
Print Recipe Coconut Flour Banana Bread How to make coconut flour banana bread. An easy paleo banana bread recipe, naturally sweetened with dates. This gluten free loaf is made in just minutes in a food processor! Make this easy breakfast bread the whole family will love. Ingredients- 3 medium bananas
- 4 large eggs
- 1/2 cup medjool dates pitted
- 1/3 cup coconut flour
- 1/4 cup golden milled flax meal
- 1/4 cup tapioca flour
- 2 tablespoons coconut oil
- 2 tablespoons almond milk
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon cardamon
- chocolate chips for topping
Rating: 3.89
You: Rate this recipe! Info Cook Time 50 minutes Prep Time 5 minutes Servings slices MetricUS Imperial Course Bread Votes: 9
Rating: 3.89
You: Rate this recipe! Ingredients
- 3 medium bananas
- 4 large eggs
- 1/2 cup medjool dates pitted
- 1/3 cup coconut flour
- 1/4 cup golden milled flax meal
- 1/4 cup tapioca flour
- 2 tablespoons coconut oil
- 2 tablespoons almond milk
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon cardamon
- chocolate chips for topping
- Preheat oven to 350F. Line the bottom of an 8" by 4" bread pan with parchment paper and grease the sides with coconut oil.
- In a food processor combine all ingredients (except baking powder and chocolate chips) until smooth. Once the batter is smooth, add baking powder and pulse until combined.
- Pour batter into the prepared bread pan (see step one), then sprinkle with chocolate chips (optional).
- Bake on 350F for 35 minutes.
Raw Lemon Larabar Bites
Raw lemon larabar bites are an easy snack to make for meal prep and on the go! These paleo snacks taste like lemon pie and are made with just a few healthy ingredients. Gluten free and allergen friendly.
Print Recipe Raw Lemon Larabar Bites Raw lemon larabar bites are an easy snack to make for meal prep and on the go! These paleo snacks taste like lemon pie and are made with just a few healthy ingredients. Ingredients- 1 cup raw cashew pieces
- 1 cup medjool dates pitted
- 2 tablespoons hemp hearts
- lemon zest from 1 lemon
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt flakes
- finely shredded coconut for rolling
Rating: 5
You: Rate this recipe! Info Prep Time 5 minutes Servings balls MetricUS Imperial Course Snack Votes: 1
Rating: 5
You: Rate this recipe! Ingredients
- 1 cup raw cashew pieces
- 1 cup medjool dates pitted
- 2 tablespoons hemp hearts
- lemon zest from 1 lemon
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt flakes
- finely shredded coconut for rolling
- In a food processor combine all ingredients (except shredded coconut) and blend until it reaches a course consistency, but still sticks together when pressed between your fingers.
- Use a small ice-cream scoop and form about 22 balls (roll the dough between the palms of your hands to create a smooth and even ball). Then roll in finely shredded coconut to coat the outside.
- Serve or store in fridge or freezer.
Key Lime Vegan Pie
Delicious healthy key lime pie! This vegan key lime pie recipe is made with avocados and will slay the dessert table- even the non-vegans in my life love this recipe! Healthy paleo and raw key lime pie recipe.
Print Recipe Key Lime Vegan Pie Delicious key lime pie! This vegan key lime pie recipe is made with avocados and will slay the dessert table- even the non-vegans in my life love this recipe! Healthy paleo and raw key lime pie recipe. Ingredients Crust- 2 cups walnuts
- 1 1/2 cups medjool dates pitted
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 2 cups pureed avocado
- 1/2 cup lime juice
- 1/4 cup maple syrup to taste
- 2 tablespoons lime zest
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon sea salt
Rating: 3.86
You: Rate this recipe! Info Prep Time 10 minutes Servings servings MetricUS Imperial Course Dessert Votes: 37
Rating: 3.86
You: Rate this recipe! Ingredients Crust
- 2 cups walnuts
- 1 1/2 cups medjool dates pitted
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 2 cups pureed avocado
- 1/2 cup lime juice
- 1/4 cup maple syrup to taste
- 2 tablespoons lime zest
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- In a food processor combine ingredients for the crust until it reaches a coarse consistency that sticks together.
- Press the crust into the bottom (and halfway up the sides) of an 8" pie pan or spring form cake pan and set aside.
- In a food processor combine all ingredients for the filling until smooth. I make my pureed avocado by blending them in the food processor until smooth. Note: Add more or less maple syrup to sweeten to taste. Then pour filling over the crust, smooth the top with a spatula, and chill in freezer overnight or until until it reaches desired consistency- I have eaten it right away too (but it will be more mousse like at that point).
Best Paleo Avocado Chocolate Cake
Best paleo chocolate cake you will ever have! Made with sweet potatoes instead of flour and avocado chocolate frosting. This flourless and dairy free chocolate cake is made in the food processor and perfect for any celebration! Are you ready for this easy gluten free chocolate cake recipe?
Print Recipe Best Paleo Avocado Chocolate Cake Best paleo chocolate cake you will ever have! Made with sweet potatoes instead of flour and avocado chocolate frosting. This flourless and dairy free chocolate cake is made in the food processor and perfect for any celebration! Are you ready for this easy gluten free chocolate cake recipe? Ingredients Cake- 2 cups raw sweet potato minced
- 2 large eggs
- 3/4 cup black cocoa powder
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 1/2 cup coconut oil
- 1/4 cup coconut flour
- 1 tablespoon vanilla
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt or more salt to taste
- 1 1/2 cup mashed sweet potato see notes on how to make
- 1/2 cup avocado
- 1 cup medjool dates pitted
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Rating: 3.78
You: Rate this recipe! Info Cook Time 45-50 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 233
Rating: 3.78
You: Rate this recipe! Ingredients Cake
- 2 cups raw sweet potato minced
- 2 large eggs
- 3/4 cup black cocoa powder
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 1/2 cup coconut oil
- 1/4 cup coconut flour
- 1 tablespoon vanilla
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt or more salt to taste
- 1 1/2 cup mashed sweet potato see notes on how to make
- 1/2 cup avocado
- 1 cup 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 combine with rest of frosting ingredients until smooth (about 5 minutes). Chill until ready to frost.
Homemade Cookie Dough Larabars
Homemade cookie dough larabars made with healthy ingredients. A healthy paleo snack for kids and families on the go! Love these easy to make nut and fruit bars that taste like cookie dough!
Print Recipe Homemade Cookie Dough Larabars Homemade cookie dough larabars made with healthy ingredients. A healthy paleo snack for kids and families on the go! Love these easy to make nut and fruit bars that taste like cookie dough! Ingredients- 2 cups medjool dates pitted
- 1 cup raw cashews
- 1/4 teaspoon pink salt
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips or chopped chocolate bar
Rating: 4.38
You: Rate this recipe! Info Prep Time 5 minutes Servings bars MetricUS Imperial Course Snack Votes: 13
Rating: 4.38
You: Rate this recipe! Ingredients
- 2 cups medjool dates pitted
- 1 cup raw cashews
- 1/4 teaspoon pink salt
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips or chopped chocolate bar
- In a food processor combine all ingredients (except chocolate chips) until it reaches a course consistency, but still sticks together. Then stir in chocolate chips by hand.
- Line a 7" or 8" square baking/cake pan with parchment paper. Press cookie dough into the pan and chill in freezer (optional) until reaches desired consistency. Cut into 8 bars and serve.