Tag Archives: wholefoods

3 Layer stRAWberry Chesse Cake {dairy-free, gluten-free, raw)

StRAWberry Cheese Cake (or fruit of choice!) by Holistic Lacey

This cheesecake is the result of an afternoon in my test kitchen! I played around with a variety of recipes to create the perfect, dairy free cheesecake. This recipe is a nutrient dense powerhouse thanks to the collection of so many amazing ingredients :

Brazil nuts – Just 5 offers your daily dose of selenium, an important mineral.

Walnuts, nut butter and coconut oil – rich sources of healthy fats.

Cashews – very high in the amino acid L-Tryptophan which is made into serotonin in the body. Two handfuls of cashew is the therapeutic equivalent to a dose of anti depressant prescription drugs. 

Maple syrup – high in antioxidants and minerals like zinc and manganese.

3 layer StRAWberry Chesse Cake 

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What you’ll need… Shopping list

Walnuts & pecans (or nuts of choice), shredded coconut, nut butter, coconut oil, maple syrup, pink himalayan salt, cashews, coconut or nut milk, pure vanilla extract, pitted dates, lemon, fresh strawberries.

Holistic Tip: Use organic ingredients when possible for optimal taste and nutrition!

Ingredients

CocoNUT Crust

1/2 cup walnuts or Brazil nuts

1/2 cup pecans

1 cup shredded coconut

2 tbsp almond or nut/seed butter

2 tbsp  unrefined virgin coconut oil

1/2 tsp pink Himalayan salt

Optional to double ingredients for a thicker crust

Lemon Vanilla Filling

2 cups raw cashews, soaked in water for at least 2 hours, drained and rinsed

6 tbsp unrefined virgin coconut oil

1 cup homemade banana coconut milk (get the recipe here!) or nut milk of choice.

1 lemon, juiced

1/4 cup maple syrup

1/2 tsp pure vanilla extract

Strawberry Filling

1/2 the lemon vanilla filling

3/4 cups fresh strawberries

Strawberry Glaze

1.5 cups fresh strawberries

1 cup dates, soaked, pits removed

1 lemon with zest

1 tbsp maple syrup

pinch of Himalayan salt

1/2 tsp pure vanilla extract

Instructions

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Line a 9inch circular spring form pan with parchment paper.

To prepare crust, place all ingredients in a food processor or Vitamix and pulse until a sticky, crumble crust mixture is achieved. If processed too long, the mixture can turn into a nut butter! Press crust firmly into pan with fingers, and place in freezer to set.

To prepare the lemon vanilla filling, drain and rinse cashews. Blend cashews, oil, milk, lemon, maple syrup and vanilla until a smooth creamy texture is formed. Use the damper stick or stop the blender to scrape down the sides with a spatula.

When desired consistency is reached, remove half of the filling lemon vanilla filling and place aside.

Add the strawberries (3/4 cup) to the filling in the blender and blend until well combined.

Remove the pan from the freezer and add the strawberry mix from the blender. Spread evenly with a spoon or spatula. Use a large soup spoon to add the lemon vanilla layer on top into small dollops. Use the back of the spoon to spread the lemon vanilla layer evenly without mixing the two layers.

Or, if you like you can swirl the layers together by placing dollops of the white cream around the pan and then use a tooth pick or butter knife and get creative with your swirling. Set in the freezer for at least 1 hour, preferably 2.

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Remove cake from freezer, top with strawberry glaze and set for 5 hours, or overnight.

The next morning, I like to remove the size of the pan, let the cake sit for 5 minutes and then slice it evenly into slices which I then keep in a tupperware container in the freezer for easy access!

When serving, for a soft-creamy cheesecake, remove from freezer and let sit 15-20 minutes at room temperature.

Enjoy and be sure to comment below or add pictures of your own creations!

Chewy Chocolate MACAroons {Grain Free, Dairy Free, Vegan}

Ever wonder what to do with an overload of ripe bananas, and looking to expand your recipe repertoire beyond banana bread? This recipe is one of the most easy and quick desserts I make, and at no sacrifice to the taste. When they first come out of the oven, they are absolutely perfect. So warm and chewy and the chocolate chips literally melt in your mouth. I really love the size of this delicious treat, it is just enough…. and they somehow remind me of 2 bite brownies in a way.. ha! The best thing about this recipe, is that everyone always loves them!

Ingredients

4 ripe bananas, mashed

3 cups unsweetened shredded coconut

½ cup raw cacao powder

½ cup dark chocolate, chopped or dairy free chocolate chips

2 tbsp ground flaxseed

1 tbsp vanilla extract

1 tsp maca, optional ** Traditionally, maca has always been  used cooked – which enhances the health benefits and makes it easier on the body to digest. Read more about raw or roasted maca…

Instructions

1) In a large bowl, mash bananas by hand with a fork, or use a food processor or blender to speed up the process.

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2) Add in all remaining ingredients and stir until just combined.

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3) Scoop mixture into balls and place on baking sheet approx 1 inch apart. I like to use a medium size trigger ice cream scoop to get the perfect shape every time.

4) Bake at 350ºF for 10 – 15 minutes.

5) Let cool for 5 minutes before transferring to wire rack. Enjoy!

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